Official Grain Grading Guide

The Official Grain Grading Guide is a complete reference on the grading of grains, oilseeds and pulses.

Table of contents

Effective August 1, 2018

  1. List of revisions
  2. Determining test weight
  3. Moisture testing
  4. Specifications for sieves
  5. Wheat
  6. Rye
  7. Barley
  8. Oats
  9. Triticale
  10. Mixed grain
  11. Canola and rapeseed
  12. Flaxseed
  13. Domestic mustard seed
  14. Buckwheat
  15. Sunflower seed
  16. Safflower seed
  17. Peas
  18. Corn
  19. Lentils
  20. Beans
  21. Soybeans
  22. Fababeans
  23. Chickpeas
  24. Screenings
  25. Experimental grades of wheat
  26. Sample feed grain
  27. Standard abbreviations
  28. Glossary of terms

Did you know?

  • The Guide is used by Canadian Grain Commission grain inspectors as a complete reference on the grading of grains, oilseeds and pulses.
  • It is reviewed and revised to incorporate changes to grade specifications and tolerance levels recommended by the Western and Eastern grain standards committees and to update definitions and grading procedures.
  • For an explanation of grading factors, procedures and technical terms used in the Guide, please consult the glossary.
  • The web version of the Official Grain Grading Guide is a document controlled under our International Organization for Standardization (ISO) provisions.
  • The web version will be updated as and when changes are made. Copies printed from the website are not controlled.
  • Users of printed copies should be aware that changes may occur without notification.
  • Users of printed copies are encouraged to check the web version on a regular basis to ensure they are working with a current version.
  • Unless a grain variety has been registered by the Canadian Food Inspection Agency, it is eligible only for the lowest Canada Grain Act grade. For a list of registered varieties and other information related to the registration of plants in Canada, go to the Canadian Food Inspection Agency website


For more information on the Official Grain Grading Guide please contact us:
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