Quality of Canada Western Red Spring wheat in 2024
This report presents harvest quality data for Canada Western Red Spring (CWRS) wheat grown in 2024. Wheat samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers. Quality data is compiled from the results of analytical tests performed in the Grain Research Laboratory and will be updated as more samples are received.
Canada Western Red Spring
CWRS is the largest class of wheat grown in western Canada. CWRS is well known for its excellent milling performance, having high flour yield, low ash, and minimal protein loss from wheat to flour during milling. Flour milled from CWRS wheat has high protein content, strong yet extensible dough properties, and very high water absorption. These characteristics make it ideal for the production of high-volume pan bread. Due to its high protein and good gluten strength, CWRS wheat is used extensively, either alone or in blends with weaker wheats, for the production of a diverse range of products such as hearth breads, flat breads, steamed breads, and noodles.
Summary of CWRS quality in 2024
The quality of CWRS was excellent, with 94% of the crop in the top two grades. The majority of samples graded No. 2 were downgraded due to hard vitreous kernels (HVK) levels below 65%. Mean protein content was 14.1%, slightly above the ten-year average of 13.8%. The crop was safe and sound, with 99.0% of CWRS samples having DON levels less than 1.0 ppm and 89% of samples having FN values greater than 350 seconds. AAC Brandon was the top CWRS variety grown in 2024 but declined in acreage as newer varieties, such as AAC Wheatland, AAC Starbuck, AAC Hodge and AAC Hockley, increased.
Figure 1 Top CWRS varieties grown in western Canada from 2020 to 2024.
Graph data
% of total
Variety
2020
2021
2022
2023
2024
AAC Brandon
42
38
32
29
25
AAC Viewfield
12
14
14
13
11
AAC Starbuck
0
4
9
12
13
AAC Wheatland
0
3
8
13
15
AAC Hodge
0
0
0.05
2
5
AAC Hockley
0
0
0.1
2
5
Figure 2 Grade distribution and grading factors for CWRS as of November 15, 2024 (based on 2398 samples).
Graph data
% of samples
No. 1
No. 2
≤ No. 3
Feed
Grade distribution
67
27
2.4
4
Hard vitreous kernels
0
21
0
0
Fusarium damage
0
2
0
0
Test weight
0
1.7
0
0
Figure 3 Mean protein content (13.5% mb, %) in CWRS from 2015 to November 15, 2024.
Graph data
Protein, %
Year
%
2015
14.1
2016
13.6
2017
13.1
2018
13.7
2019
13.6
2020
13.4
2021
14.7
2022
13.9
2023
13.8
2024
14.1
Milling and functional quality
The milling performance and functional quality of CWRS was excellent this year. The crop was sound, with all aggregate samples having a Falling Number (FN) value greater than 350 seconds. Amylograph peak viscosity was higher than last year, exceeding 600 BU for milled No. 1 aggregate samples and 500 BU for milled No. 2 aggregate samples. Test weight for No. 1 aggregates remained similar to 2023 but it was slightly lower for No. 2 prairie aggregates at 79 kg/hL. Weight per 1000 kernels for the No. 1 eastern prairies aggregate was consistent with 2023, but the No. 1 western prairies and the No. 2 all prairies aggregates had lower weights. This reflects the smaller kernel size in the west that resulted from hot, dry conditions late in the 2024 season. Despite this, all CWRS aggregates achieved strong milling yields on the Bühler mill (75.9% or greater on a clean wheat basis), consistent with 2023 CWRS crop.
Wheat ash was slightly higher than last year in all CWRS aggregates, though flour ash remained relatively similar to last year. Colour values of dough sheet were consistent with last year, showing bright L* readings. Farinograph absorption was similar to 2023 for all aggregates. Dough strength for the No. 1 western prairies aggregate showed a slight increase in 2024 compared to 2023, with slightly higher Farinograph stability, Extensograph Rmax and bake test mixing energy, while maintaining excellent extensibility. The No. 1 eastern prairies and the No. 2 prairie aggregates showed similar to slightly lower dough strength than last year, as measured by Farinograph stability, Extensograph Rmax and bake test mixing energy. Alveogram results were similar to 2023 for all CWRS aggregates. Bake tests showed good loaf volumes.
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Extensogram (135 minutes), standard methodFootnote 4
Quality parameter
2024
2023
74% extraction
74% extraction
Maximum resistance, BU
609
696
Extensibility (length), cm
20.2
20.2
Area, cm2
154
180
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years.
Figure description
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Extensogram (135 minutes), standard methodFootnote 4
Quality parameter
2024
2023
74% extraction
60% extraction
74% extraction
60% extraction
Maximum resistance, BU
713
880
634
847
Extensibility (length), cm
20.1
19.8
20.6
17.9
Area, cm2
178
211
163
183
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years.
Figure description
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Extensogram (135 minutes), standard methodFootnote 4
Quality parameter
2024
2023
74% extraction
74% extraction
Maximum resistance, BU
563
621
Extensibility (length), cm
20.7
18.8
Area, cm2
149
147
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years.
Figure description
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Protein content (%)Footnote 6, CW Feed as of December 2, 2024
Province
Number of samples
Mean
SD
Manitoba
32
14.6
0.8
Saskatchewan
29
14.1
2.0
Alberta and B.C.
40
16.2
1.8
Western Canada
101
15.1
1.9
Protein content (%)Footnote 6, all grades, CWRS as of December 2, 2024
Province
Number of samples
Mean
SD
Manitoba
533
14.2
0.9
Saskatchewan
1202
13.7
1.3
Alberta and B.C.
885
14.4
1.6
Western Canada
2620
14.0
1.4
Protein data by grade and by crop region
Ten crop regions in western Canada were designated for Canada Western Red Spring (CWRS) wheat 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.
Canada Western Red Spring (CWRS) crop regions
Text description
Region 1: southwestern Manitoba
Region 2: central western Manitoba
Region 3: southeastern Manitoba
Region 4: southeastern Saskatchewan
Region 5: southwestern Saskatchewan
Region 6: central eastern Saskatchewan
Region 7: central western Saskatchewan
Region 8: southern Alberta
Region 9: central eastern Alberta
Region 10: northern Alberta
Protein content (%)Footnote 6, No. 1 CWRS as of December 2, 2024
Region
Number of samples
Mean
Standard deviation
1
170
14.1
0.8
2
71
14.3
0.8
3
62
14.4
0.7
4
168
13.7
1.4
5
101
14.3
1.7
6
330
13.7
1.0
7
204
14.2
1.2
8
211
14.7
1.5
9
255
14.4
1.3
10
160
13.9
1.5
Protein content (%)Footnote 6, No. 2 CWRS as of October 24, 2024
Producer samples submitted to Harvest Sample Program are graded based on the Official Grain Grading Guide. Data below summarizes the occurrence and frequency of wheat grading factors. Downgrading can be due to 1 or more grading factors present in the same sample.
Grading factors present (%) in Canada Western Red Spring wheat from all provinces as of December 2, 2024
Samples
No. 1 CWRS
No. 2 CWRS
No. 3 CWRS
Feed
Number of samples
1732
699
63
101
% of total
66.7
26.9
2.4
3.9
Grading factor
No. 1 CWRS
No. 2 CWRS
No. 3 CWRS
Feed
Broken (BKN)
0.0
1.6
7.9
9.9
Contrasting classes (CON CL)
0.0
0.1
0.0
2.0
Dark immature kernels (DKIM)
0.0
0.1
0.0
0.0
Ergot (ERG)
0.0
0.1
0.0
14.9
Frost (FR)
0.0
0.4
0.0
0.0
Fusarium damage (FUS DMG)
0.0
7.9
17.5
9.9
Hard vitreous kernels (HVK)
0.0
79.4
0.0
0.0
Midge damage (MDGE)
0.0
6.0
4.8
0.0
Mildew (MIL)
0.0
7.0
0.0
0.0
Matter other than cereal grains (MOTCG)
0.0
0.7
4.8
4.0
Non-registered variety (NON REGV)
0.0
0.0
0.0
8.9
Natural stain (NSTN)
0.0
0.1
1.6
0.0
Severely sprouted kernels (SEVSPTD)
0.0
6.0
23.8
27.7
Sawfly damage (SFLY DMG)
0.0
0.1
0.0
0.0
Shrunken kernels (SHR)
0.0
0.0
0.0
22.8
Total foreign material (TFM)
0.0
0.6
7.9
0.0
Total Shrunken and Broken (TSHRBKN)
0.0
0.0
0.0
1.0
Total sprouted (TSPTD)
0.0
4.6
23.8
5.0
Test weight (TWT)
0.0
6.3
19.0
6.9
Deoxynivalenol (DON) data
Deoxynivalenol (DON) is a mycotoxin that can be found in grain infected with Fusarium head blight. DON is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. Instead, the Canadian Grain Commission uses the visual assessment of Fusarium damaged kernels as a proxy for DON.
Even if DON isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides DON results to producers who participate in the Harvest Sample Program.
Figure 6 Distribution of deoxynivalenol values for CWRS as of December 2, 2024
Graph data
Distribution of deoxynivalenol values for CWRS as of December 2, 2024
DON (ppm)
%
< 0.3
89.2
0.3 to 1.0
9.5
> 1.0
1.3
Deoxynivalenol (DON) values (ppm) in Canada Western Red Spring wheat as of December 2, 2024
DON (ppm)
Number of samples
% of total
Below limit (< 0.3 ppm)
2318
89.22
0.3 to 1.0
247
9.51
1.1 to 2.0
24
0.92
2.1 to 3.0
4
0.15
3.1 to 4.0
2
0.08
4.1 to 5.0
0
0
5.1 to 6.0
1
0.04
Above limit (> 6.0 ppm)
2
0.08
Total samples
2598
100
Falling Number (FN) data
Falling Number (FN) results are an indicator of sprout damage in wheat. FN is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. Instead, the Canadian Grain Commission uses the visual assessment of sprouted and severely sprouted kernels as a proxy for FN.
Even if FN isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides FN results to producers who participate in the Harvest Sample Program.
Figure 7 Distribution of Falling Number values for CWRS as of December 2, 2024
Graph data
Distribution of Falling Number values for CWRS as of December 2, 2024
Falling Number
% of samples
> 351
88.4
301 to 350
6.8
251 to 300
3.1
< 250
1.7
Falling Number values (seconds) in Canada Western Red Spring wheat as of December 2, 2024
