Wheat, Canada Western Red Spring - 2013 quality data, by crop region

Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow.

Ten crop regions in Western Canada were designated for Canada Western Red Spring based on similarity of environmental characteristics within each region. Consideration was given to directional movement, political boundaries and production (seeded area) in choosing these regions. In addition, areas with a low level of production were grouped with larger production areas to ensure sufficient sample volume for analysis.

Data released in phases

Data fields will remain empty until a representative number of samples have been collected to validate the information.

Data will be released in 3 phases:

  1. Protein content only by crop region and grade, based on individual samples received. Data will be updated weekly.
  2. Key quality parameters by crop region and grade, based on regional composites, when sufficient representative samples from each crop region have been received and composites have been made for analysis.
  3. Comprehensive quality analysis by grade with protein segregation, where applicable, based on final composites of all regions, as provided in previous years. A comparison to 2012 data and the 10-year mean will be available.

Protein content

Wheat, No. 1 Canada Western Red Spring - Protein content of harvest samples by crop region as of October 29, 2013
Crop regions1 Samples Mean Standard deviation
1 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Notes: Protein content is determined by near infrared measurements calibrated against the Combustion Nitrogen Analysis reference method and is expressed on an N x 5.7, 13.5% moisture basis.
Results are unlikely to represent samples harvested within the past two weeks.
1 139 13.3 0.87
2 114 13.3 0.97
3 107 13.2 0.99
4 101 12.7 1.09
5 160 12.2 1.18
6 321 12.7 1.12
7 215 12.7 1.12
8 202 12.5 1.28
9 121 13.2 1.05
10 192 12.5 1.27

Wheat, No. 2 Canada Western Red Spring - Protein content of harvest samples by crop region as of October 29, 2013
Crop regions1 Samples Mean Standard deviation
1 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Notes: Protein content is determined by near infrared measurements calibrated against the Combustion Nitrogen Analysis reference method and is expressed on an N x 5.7, 13.5% moisture basis.
Results are unlikely to represent samples harvested within the past two weeks.
1 118 13.5 1.00
2 61 13.7 1.02
3 86 13.1 1.23
4 85 12.9 1.35
5 93 12.5 1.43
6 179 12.6 1.22
7 57 12.3 1.39
8 149 12.4 1.40
9 174 13 1.27
10 79 12.9 1.68

10 year average protein content in No. 1 and No. 2 Canada Western Red Spring wheat from different crop regions (2003-2012)

10 year average protein of No. 1 and 2 CWRS-Details in table below

Protein content in No. 1 and No. 2 Canada Western Red Spring wheat from different crop regions (2003-2012)

Regions 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012
No. 1 CWRS
1 14.2 13.7 13.7 14.1 14.3 14.2 13.2 13.3 13.6 14.2
2 14.5 13.6 14.0 13.8 14.2 13.9 13.8 13.8 14.1 14.1
3 14.2 14.5 13.8 13.5 14.2 13.8 13.6 13.3 13.2 14.1
4 13.6 12.1 12.9 13.3 14.3 13.5 12.8 13.4 13.1 13.6
5 13.7 13.0 12.8 13.1 13.9 13.2 12.4 13.0 12.6 13.2
6 14.0 13.4 13.4 13.2 13.9 13.6 12.8 13.5 13.2 13.8
7 15.0 13.8 13.1 13.0 13.2 13.3 12.2 12.6 12.7 13.6
8 14.3 13.4 13.6 12.8 13.8 12.9 13.4 12.9 12.4 13.1
9 15.0 14.9 13.9 13.6 14.2 13.6 13.7 13.2 12.9 14.1
10 13.7 15.0 13.4 12.8 12.7 12.2 13.6 13.2 12.4 13.1
No. 2 CWRS
1 13.7 13.6 14.1 14.3 14.7 13.9 13.2 13.6 14.1 14.4
2 14.6 14.0 13.9 13.9 14.5 14.1 14.2 13.7 14.1 14.2
3 13.4 13.8 14.3 13.5 14.3 14.0 13.6 13.3 13.9 14.1
4 13.1 12.2 13.0 13.2 14.7 13.4 12.2 13.5 13.3 14.6
5 13.8 12.5 12.6 13.2 14.3 13.0 12.5 13.1 12.8 13.8
6 14.0 12.9 13.2 13.4 14.2 13.4 12.8 13.6 13.2 14.1
7 14.8 13.2 12.9 13.3 13.4 13.0 11.9 13.0 12.9 14.1
8 14.3 13.7 13.1 13.2 13.4 13.0 14.1 13.0 12.5 13.8
9 14.4 14.4 13.2 13.6 13.8 13.2 13.8 13.1 13.0 14.2
10 12.9 14.7 12.8 12.4 12.0 11.8 12.5 13.1 12.1 13.2

Quality parameters

Wheat, No. 1 Canada Western Red Spring - Quality data of harvest sample composites by crop region as of October 23, 2013
Quality parameter1 Crop regions2
1 2 3 4 5 6 7 8 9 10
1 Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
2 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Wheat
Test weight, kg/hL 83.2 82.7 82.4 82.8 82.6 83.1 83.3 82.4 82.4 82.6
Weight per 1000 kernels, g 34.0 34.0 32.7 34.8 35.6 36.3 36.0 36.5 37.8 37.0
Protein content, % 13.3 13.2 13.4 12.6 12.0 12.5 12.5 12.7 13.0 12.5
Protein content, % (dry matter basis) 15.4 15.3 15.5 14.5 13.8 14.5 14.5 14.6 15.1 14.4
Ash Content, % 1.60 1.61 1.65 1.55 1.52 1.51 1.52 1.54 1.49 1.59
Falling number, s 435 440 435 435 445 435 425 410 415 420
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.5 75.4 75.2 75.1 76.0 76.1 75.7 76.0 75.6 75.7
0.50% ash basis, % 76.5 76.9 76.2 76.1 76.0 77.1 77.7 77.5 78.1 76.7
Flour
Protein content, % 12.3 12.5 12.5 11.9 11.4 11.9 11.8 11.9 12.6 12.0
Wet gluten content, % 33.4 34.9 33.9 33.0 31.3 33.7 33.1 33.2 36.3 33.5
Ash content, % 0.48 0.47 0.48 0.48 0.50 0.48 0.46 0.47 0.45 0.48
Starch damage, % 9.8 10.0 9.8 10.4 10.1 10.2 9.8 9.8 9.5 9.3
Amylograph peak viscosity, BU 680 670 670 665 785 700 695 630 660 655
Farinogram
Absorption, % 69.8 70.0 69.0 70.4 68.6 70.7 69.6 69.4 70.1 68.2
Development time, min 6.25 6.50 8.25 5.75 4.00 5.75 5.75 5.75 6.00 5.50
Mixing tolerance index, BU 25 30 25 15 30 20 20 15 25 25
Stability, min 12.0 11.5 13.0 11.0 8.5 10.5 12.0 13.0 10.5 9.0
Extensogram
Extensibility - Length, cm 21.4 23.7 21.6 18.7 19.5 21.8 20.1 19.6 22.7 21.0
Resistance - Height at 5 cm, BU 236 228 273 268 269 220 278 268 216 222
Maximum Resistance, BU 471 463 545 482 482 402 520 485 415 410
Area, cm2 125 139 146 111 116 113 132 119 123 111
Wheat, No. 2 Canada Western Red Spring - Quality data of harvest sample composites by crop region as of November 14, 2013
Quality parameter1 Crop regions2
1 2 3 4 5 6 7 8 9 10
1 Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
2 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Wheat
Test weight, kg/hL 81.4 81.8 81.8 80.8 81.1 82.3 82.9 81.3 81.6 82.4
Weight per 1000 kernels, g 35.7 34.7 36.0 36.0 37.3 36.3 36.8 38.3 37.8 38.9
Protein content, % 13.6 13.6 13.1 12.9 12.4 12.5 12.1 12.6 12.8 12.7
Protein content, % (dry matter basis) 15.7 15.8 15.2 14.9 14.3 14.5 14.0 14.6 14.8 14.7
Ash Content, % 1.59 1.61 1.61 1.58 1.61 1.56 1.56 1.55 1.52 1.63
Falling number, s 425 435 435 460 435 430 425 410 430 420
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.1 75.2 75.0 75.1 75.0 75.3 75.5 75.9 75.9 75.2
0.50% ash basis, % 77.6 76.2 77.5 76.6 75.5 75.3 76.0 76.4 77.9 76.2
Flour
Protein content, % 12.6 12.8 12.4 12.1 11.7 11.9 11.6 11.9 12.2 12.2
Wet gluten content, % 34.1 35.8 33.9 34.0 32.4 33.5 32.4 33.1 35.5 35.0
Ash content, % 0.45 0.48 0.45 0.47 0.49 0.50 0.49 0.49 0.46 0.48
Starch damage, % 9.3 9.6 9.2 9.5 9.4 10.0 9.9 9.5 9.3 9.4
Amylograph peak viscosity, BU 625 625 665 630 700 645 690 505 570 595
Farinogram
Absorption, % 68.5 69.7 67.9 68.7 68.1 70.3 69.1 68.8 69.7 68.9
Development time, min 7.25 6.25 6.75 4.75 4.50 5.25 5.00 4.50 4.50 5.50
Mixing tolerance index, BU 25 20 25 25 15 15 20 20 20 25
Stability, min 14.0 13.5 13.5 12.0 16.5 11.0 11.0 8.5 9.5 9.0
Extensogram
Extensibility - Length, cm 21.3 21.8 20.2 20.2 19.3 21.8 18.5 20.4 23.2 21.7
Resistance - Height at 5 cm, BU 259 235 296 225 268 204 268 242 198 228
Maximum Resistance, BU 441 417 508 373 441 392 431 461 361 386
Area, cm2 123 118 131 99 109 108 103 119 107 110

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