Flourpedia.com - Hard Red Winter wheat is Medium to high protein, medium hard
endosperm, red bran, medium gluten content, mellow gluten. Used in pan breads,
Asian noodles, hearth breads, hard rolls, flatbreads, croissants and
general-purpuse flour.
This data from 492 samples, collected from grain elevators in 44
reporting areas when at least 30% of the local harvest was complete.
USDA/ARS Hard Winter Wheat
Quality Lab, Manhattan, KS, and Plain Grains, Inc, Collected samples and
conducted quality analyses.
Weather and Harvest
Planted area for the 2017 hard red winter (HRW) crop fell to the
lowest level in over 100 years, pressured by the poor income potential from
wheat. The 2017 Hard Red Winter production, estimated at 20.4 million metric tons (MMT), is
down from 29.4 MMT in 2016 and well below 5-year average.
Large beginning
stocks partially offset the sharp production decline. USDA estimated the Hard Red Winter supply (excluding imports) at 36.5 MMT, down 13% from 2016.
Variable conditions
challenged the crop, but moisture remained adequate, or even excessive in some
areas, resulting generally in better than expected yields, lower than average
protein, but otherwise good milling and processing characteristics.
Hard Red Winter Production
for the major producing states (million metric tones)
for the major producing states (million metric tones)
|
|
2017 |
2016 |
2015 |
2014 |
2013 |
|
California |
0.2 |
0.3 |
0.3 |
0.3 |
0.7 |
|
Colorado |
2.1 |
2.7 |
2.1 |
2.3 |
1.1 |
|
Idaho |
0.3 |
0.4 |
0.4 |
0.3 |
0.4 |
|
Kansas |
8.8 |
12.3 |
8.5 |
6.5 |
8.6 |
|
Montana |
1.8 |
2.9 |
2.5 |
2.5 |
2.2 |
|
Nebraska |
1.2 |
1.8 |
1.2 |
1.9 |
1.1 |
|
Oklahoma |
2.7 |
3.7 |
2.7 |
1.3 |
2.8 |
|
Oregon |
0.1 |
0.1 |
0.0 |
0.1 |
0.1 |
|
South Dakota |
0.6 |
1.7 |
1.2 |
1.6 |
0.7 |
|
Texas |
1.7 |
2.4 |
2.7 |
1.7 |
1.7 |
|
Washington |
0.5 |
0.5 |
0.3 |
0.3 |
0.4 |
|
Wyoming |
0.1 |
0.1 |
0.1 |
0.1 |
0.1 |
|
Twelve-State Total |
20.1 |
28.9 |
22.0 |
19.0 |
19.8 |
|
Total HRW Production |
20.4 |
29.4 |
22.6 |
20.1 |
20.3 |
Based on USDA crop estimates as of September 29, 2017
In the Southern and Central Plains, a warmer than normal winter
favored diseases and insect pests. An unusually late 20-inch snowfall caused
significant lodging in western Kansas, eastern Colorado and parts of Nebraska,
Oklahoma and Texas.
Higher disease and insect pressure followed and reduced
yield potential. Late season rain benefited Kansas, Colorado and Nebraska, but
was too late for Texas and Oklahoma.
The start of winter was mild and dry across the Pacific Northwest (PNW)
and Northern Plains, but February through April was extremely wet with erratic
temperatures.
A hot, dry late spring caused inconsistent crop development.
Eastern Montana, South Dakota and western North Dakota suffered severe drought
conditions with devastating effects in yield.
Wheat and Grade Data
Overall kernel characteristics are outstanding in the 2017 crop,
although protein levels were lower than average. Despite the challenging
growing conditions, overall 92% of Composite, 86% of Gulf-Tributary and 100% of
PNW-Tributary samples graded US No. 2 or better.
Test weight averages 60.5
lb/bu (79.6 kg/hl), above the 5-year average of 29.1 g. The average wheat
falling number is 378 sec, below 2016 and the 5-year average, but still
indicative of sound wheat.
Hard Red Winter
Midwest and PNW Harvest Data
Midwest and PNW Harvest Data
| HARD RED WINTER | COMPOSITE AVERAGE | |||||
|---|---|---|---|---|---|---|
| 2017 By Protein* | 2016 | 5-Year | ||||
| Low | Med | High | Overall | Overall | Average | |
| Wheat Grade Data : | ||||||
| Test Weight(lb/bu) | 60.8 | 60.2 | 59.1 | 60.5 | 60.5 | 60.3 |
| (kg/hl) | 80.0 | 79.2 | 77.7 | 79.6 | 79.6 | 79.3 |
| Damaged Kernels (%) | 0.2 | 0.2 | 0.2 | 0.2 | 0.3 | 0.3 |
| Foreign Material (%) | 0.1 | 0.2 | 0.1 | 0.1 | 0.2 | 0.1 |
| Shrunken and Broken (%) | 1.0 | 0.8 | 0.8 | 0.9 | 0.9 | 1.2 |
| Total Defects (%) | 1.3 | 1.2 | 1.1 | 1.2 | 1.4 | 1.6 |
| Grade | 1 HRW | 1 HRW | 1 HRW | 1 HRW | 1 HRW | 1 HRW |
| Wheat Non-Grade Data : | ||||||
| Dockage (%) | 0.6 | 0.6 | 0.6 | 0.6 | 0.5 | 0.6 |
| Moisture (%) | 11.3 | 10.8 | 10.3 | 11.0 | 11.2 | 11.2 |
| Protein (%) 12% / 0% moisture basis | 10.7 / 12.2 | 11.9 / 13.5 | 13.1 / 14.8 | 11.4 / 13.0 | 11.5 / 13.1 | 12.6 / 14.4 |
| Ash (%) 14% / 0% moisture basis | 1.49 / 1.73 | 1.51 / 1.75 | 1.54 / 1.79 | 1.50 / 1.74 | 1.49 / 1.73 | 1.53 / 1.78 |
| 1000 Kernel Weight (g) | 31.1 | 31.0 | 31.0 | 31.0 | 31.7 | 29.4 |
| Kernel Size (%) lg/md/sm | 69 / 30 / 1 | 68 / 31 / 1 | 65 / 34 / 1 | 68 / 31 /1 | 70 / 29 /1 | 58 / 41 / 1 |
| Single Kernel Hardness | 64.0 | 64.8 | 61.0 | 64.3 | 55.2 | 64.4 |
| Weight (mg) | 31.1 | 31.0 | 31.0 | 31.0 | 31.7 | 29.4 |
| Diameter (mm) | 2.56 | 2.55 | 2.54 | 2.56 | 2.66 | 2.60 |
| Sedimentation (cc) | 40.2 | 43.5 | 50.3 | 43.5 | 43.8 | 50.3 |
| Falling Number (sec) | 363 | 375 | 374 | 368 | 392 | 401 |
| DON (ppm) | <0.5 | <0.5 | <0.5 | <0.5 | <0.5 | |
| Flour Data : | ||||||
| Lab Mill Extraction (%) | 78.1 | 78.2 | 77.8 | 78.1 | 76.6 | 75.2 |
| Color : L* | 89.9 | 89.8 | 89.8 | 89.9 | 90.0 | 90.2 |
| a* | -1.2 | -1.1 | -1.0 | -1.1 | -1.2 | -1.5 |
| b* | 10.3 | 10.3 | 10.2 | 10.3 | 10.3 | 10.2 |
| Protein (%) 14% / 0% moisture basis | 9.9 / 11.6 | 11.0 / 12.8 | 12.1 / 14.1 | 10.7 / 12.4 | 10.4 / 12.0 | 11.6 / 13.5 |
| Ash (%) 14% / 0% moisture basis | 0.63 / 0.73 | 0.63 / 0.74 | 0.66 / 0.77 | 0.64 / 0.74 | 0.56 / 0.65 | 0.56 / 0.65 |
| Wet Gluten (%) | 22.8 | 26.6 | 30.1 | 25.3 | 24.8 | 29.2 |
| Gluten Index | 95 | 92 | 88 | 93 | 93 | 93 |
| Falling Number (sec) | 394 | 412 | 416 | 401 | 431 | 417 |
| Amylograph Viscosity : 65 g (BU) | 463 | 478 | 517 | 478 | 491 | 505 |
| Starch Damage (%) | 6.9 | 6.9 | 6.8 | 6.8 | 6.4 | 6.3 |
| SRC : GPI | 0.60 | 0.57 | 0.58 | 0.58 | 0.66 | |
| Water / 50% Sucrose | 70 / 105 | 67 / 108 | 69 / 109 | 69 / 109 | 72 / 114 | |
| 5% Lactic Acid / 5% Na2CO3 | 122 / 97 | 117 / 97 | 120 / 97 | 120 / 97 | 146 / 103 | |
| Dough Properties : | ||||||
| Farinograph : Peak Time (min) | 4.1 | 4.6 | 5.0 | 4.5 | 4.0 | 5.2 |
| Stability (min) | 6.0 | 5.7 | 6.1 | 6.1 | 6.7 | 9.2 |
| Absorption | 59.5 | 60.9 | 63.1 | 60.5 | 59.2 | 59.5 |
| Alveograph : P (mm) | 87 | 87 | 97 | 88 | 91 | 80 |
| L (mm) | 64 | 74 | 79 | 70 | 69 | 95 |
| P / L Ratio | 1.36 | 1.18 | 1.23 | 1.26 | 1.33 | 0.84 |
| W (10 -4 J) | 184 | 203 | 230 | 199 | 211 | 239 |
| Extensograph : Resistance (BU) | 304 / 471 | 273 / 424 | 277 / 422 | 293 / 449 | 324 / 503 | 322 / 476 |
| ( 45 / 135 min) Extensibility (cm) | 13.3 / 12.3 | 14.4 / 13.6 | 14.3/ 14.3 | 13.8 / 13.0 | 13.6 / 12.8 | 14.7 / 14.2 |
| Area (cm 2) | 67 / 87 | 67 / 93 | 66 / 99 | 67 / 92 | 74 / 100 | 83 / 114 |
| Baking Evaluation | ||||||
| Pan Bread : Bake Absorption (%) | 62.2 | 63.1 | 64.0 | 62.8 | 62.9 | 62.7 |
| Crumb Grain and Texture (1-10) | 6.3 | 6.8 | 6.6 | 6.6 | 5.5 | 6.2 |
| Loaf Volume (cc) | 783 | 824 | 840 | 806 | 821 | 840 |
| Production of 11 States (%) | 55 | 26 | 19 | 100 | ||
| Note : *Protein Range : Low, <11.5%; Med, 11.5 - 12.5%; High, > 12.5% |
||||||
| HARD RED WINTER | GULF EXPORTABLE AVERAGE | |||||
| 2017 By Protein* | 2016 | 5-Year | ||||
| Low | Med | High | Overall | Overall | Average | |
| Wheat Grade Data : | ||||||
| Test Weight(lb/bu) | 60.6 | 59.7 | 58.3 | 60.1 | 60.4 | 60.0 |
| (kg/hl) | 79.7 | 78.5 | 76.7 | 79.1 | 79.5 | 79.0 |
| Damaged Kernels (%) | 0.2 | 0.2 | 0.2 | 0.2 | 0.3 | 0.3 |
| Foreign Material (%) | 0.1 | 0.2 | 0.1 | 0.1 | 0.2 | 0.2 |
| Shrunken and Broken (%) | 1.0 | 0.9 | 0.7 | 0.9 | 0.9 | 1.2 |
| Total Defects (%) | 1.3 | 1.3 | 1.0 | 1.3 | 1.3 | 1.7 |
| Grade | 1 HRW | 1 HRW | 1 HRW | 1 HRW | 1 HRW | 1 HRW |
| Wheat Non-Grade Data : | ||||||
| Dockage (%) | 0.6 | 0.7 | 0.7 | 0.6 | 0.5 | 0.5 |
| Moisture (%) | 11.6 | 11.1 | 10.4 | 11.3 | 11.4 | 11.4 |
| Protein (%) 12% / 0% moisture basis | 10.7 / 12.2 | 11.9 / 13.5 | 13.0 / 14.7 | 11.2 / 12.8 | 11.4 / 13.0 | 12.8 / 14.5 |
| Ash (%) 14% / 0% moisture basis | 1.50 / 1.75 | 1.54 / 1.79 | 1.56 / 1.81 | 1.52 / 1.76 | 1.48 / 1.72 | 1.55 / 1.79 |
| 1000 Kernel Weight (g) | 30.6 | 30.1 | 30.6 | 30.4 | 31.7 | 28.7 |
| Kernel Size (%) lg/md/sm | 69 / 30 / 1 | 67 / 32 / 1 | 68 / 31 / 1 | 68 / 31 / 1 | 71 / 28 / 1 | 55 / 43 / 1 |
| Single Kernel Hardness | 63.5 | 63.7 | 58.6 | 63.2 | 54.3 | 64.5 |
| Weight (mg) | 30.6 | 30.1 | 30.6 | 30.4 | 31.7 | 28.7 |
| Diameter (mm) | 2.55 | 2.53 | 2.53 | 2.55 | 2.65 | 2.57 |
| Sedimentation (cc) | 39.6 | 42.8 | 48.2 | 41.3 | 41.4 | 49.4 |
| Falling Number (sec) | 365 | 381 | 374 | 370 | 396 | 403 |
| DON (ppm) | <0.5 | <0.5 | <0.5 | <0.5 | <0.5 | |
| Flour Data : | ||||||
| Lab Mill Extraction (%) | 78.8 | 78.9 | 78.5 | 78.8 | 77.0 | 75.2 |
| Color : L* | 89.9 | 89.7 | 89.7 | 89.9 | 89.9 | 90.1 |
| a* | -1.2 | -1.1 | -1.0 | -1.1 | -1.2 | -1.4 |
| b* | 10.3 | 10.3 | 10.2 | 10.3 | 10.5 | 10.3 |
| Protein (%) 14% / 0% moisture basis | 9.9 / 11.5 | 11.0 / 12.8 | 12.0 / 13.9 | 10.4 / 12.1 | 10.4 / 12.1 | 11.8 / 13.7 |
| Ash (%) 14% / 0% moisture basis | 0.64 / 0.74 | 0.65 / 0.76 | 0.68 / 0.79 | 0.65 / 0.75 | 0.58 / 0.67 | 0.58 / 0.68 |
| Wet Gluten (%) | 22.8 | 26.9 | 29.8 | 24.6 | 24.7 | 30.0 |
| Gluten Index | 95 | 91 | 87 | 93 | 92 | 92 |
| Falling Number (sec) | 392 | 412 | 419 | 400 | 436 | 419 |
| Amylograph Viscosity : 65 g (BU) | 464 | 481 | 518 | 474 | 489 | 498 |
| Starch Damage (%) | 6.8 | 6.8 | 6.8 | 6.8 | 6.4 | 6.3 |
| SRC : GPI | 0.60 | 0.57 | 0.57 | 0.58 | 0.64 | |
| Water / 50% Sucrose | 68 / 104 | 67 / 110 | 70 / 112 | 68 / 108 | 72 / 115 | |
| 5% Lactic Acid / 5% Na2CO3 | 118 / 93 | 118 / 97 | 118 / 96 | 118 / 96 | 141 / 104 | |
| Dough Properties : | ||||||
| Farinograph : Peak Time (min) | 4.2 | 4.5 | 4.6 | 4.3 | 3.9 | 5.3 |
| Stability (min) | 5.9 | 5.3 | 5.5 | 5.7 | 6.5 | 9.1 |
| Absorption | 59.2 | 60.7 | 63.0 | 60.0 | 59.2 | 60.0 |
| Alveograph : P (mm) | 83 | 84 | 95 | 84 | 89 | 80 |
| L (mm) | 66 | 76 | 79 | 70 | 67 | 95 |
| P / L Ratio | 1.26 | 1.11 | 1.20 | 1.20 | 1.33 | 0.84 |
| W (10 -4 J) | 178 | 194 | 220 | 187 | 199 | 231 |
| Extensograph : Resistance (BU) | 293 / 450 | 260 / 407 | 260 / 403 | 281 / 433 | 304 / 489 | 306 / 451 |
| ( 45 / 135 min) Extensibility (cm) | 13.5 / 12.5 | 14.7 / 13.9 | 14.4 / 14.5 | 13.9 / 13.1 | 13.4 / 12.6 | 14.7 / 14.4 |
| Area (cm 2) | 66 / 87 | 65 / 93 | 62 / 97 | 65 / 90 | 67 / 94 | 78 / 110 |
| Baking Evaluation | ||||||
| Pan Bread : Bake Absorption (%) | 62.1 | 63.0 | 63.8 | 62.5 | 62.6 | 62.6 |
| Crumb Grain and Texture (1-10) | 6.3 | 6.8 | 6.4 | 6.5 | 5.4 | 6.1 |
| Loaf Volume (cc) | 783 | 833 | 837 | 802 | 819 | 844 |
| Production of 11 States (%) | 49 | 22 | 7 | 78 | ||
| Note : *Protein Range : Low, <11.5%; Med, 11.5 - 12.5%; High, > 12.5% |
||||||
| HARD RED WINTER | PNW EXPORTABLE AVERAGE | |||||
| 2017 By Protein* | 2016 | 5-Year | ||||
| Low | Med | High | Overall | Overall | Average | |
| Wheat Grade Data : | ||||||
| Test Weight(lb/bu) | 61.7 | 62.1 | 61.9 | 61.9 | 60.8 | 60.9 |
| (kg/hl) | 81.1 | 81.7 | 81.4 | 81.4 | 80.0 | 80.1 |
| Damaged Kernels (%) | 0.1 | 0.0 | 0.0 | 0.0 | 0.2 | 0.2 |
| Foreign Material (%) | 0.1 | 0.0 | 0.1 | 0.1 | 0.2 | 0.1 |
| Shrunken and Broken (%) | 1.0 | 0.6 | 1.0 | 0.9 | 0.9 | 1.0 |
| Total Defects (%) | 1.2 | 0.6 | 1.1 | 1.0 | 1.1 | 1.3 |
| Grade | 1 HRW | 1 HRW | 1 HRW | 1 HRW | 1 HRW | 1 HRW |
| Wheat Non-Grade Data : | ||||||
| Dockage (%) | 0.5 | 0.4 | 0.4 | 0.4 | 0.7 | 0.6 |
| Moisture (%) | 10.4 | 9.6 | 10.0 | 10.0 | 10.6 | 10.7 |
| Protein (%) 12% / 0% moisture basis | 10.6 / 12.1 | 12.0 / 13.6 | 13.4 / 15.2 | 12.0 / 13.6 | 11.7 / 13.3 | 12.2 / 13.9 |
| Ash (%) 14% / 0% moisture basis | 1.44 / 1.68 | 1.40 / 1.63 | 1.46 / 1.70 | 1.43 / 1.67 | 1.52 / 1.76 | 1.49 / 1.73 |
| 1000 Kernel Weight (g) | 32.7 | 34.2 | 32.2 | 33.0 | 31.6 | 31.4 |
| Kernel Size (%) lg/md/sm | 71 / 28 / 1 | 72 / 27 / 1 | 54 / 45 / 1 | 66 / 33 / 1 | 66 / 33 / 1 | 66 / 33 /1 |
| Single Kernel Hardness | 65.9 | 68.8 | 69.6 | 68.1 | 58.4 | 64.2 |
| Weight (mg) | 32.7 | 34.2 | 32.2 | 33.0 | 31.6 | 31.4 |
| Diameter (mm) | 2.60 | 2.64 | 2.56 | 2.60 | 2.71 | 2.67 |
| Sedimentation (cc) | 42.4 | 46.0 | 57.6 | 51.2 | 51.8 | 53.6 |
| Falling Number (sec) | 357 | 356 | 371 | 361 | 378 | 396 |
| DON (ppm) | <0.5 | <0.5 | <0.5 | <0.5 | <0.5 | |
| Flour Data : | ||||||
| Lab Mill Extraction (%) | 75.7 | 75.9 | 75.3 | 75.6 | 75.2 | 74.9 |
| Color : L* | 90.1 | 90.1 | 90.0 | 90.1 | 90.3 | 90.6 |
| a* | -1.1 | -1.1 | -1.0 | -1.0 | -1.1 | -1.5 |
| b* | 10.1 | 10.3 | 10.1 | 10.2 | 9.9 | 9.9 |
| Protein (%) 14% / 0% moisture basis | 10.1 / 11.8 | 11.0 / 12.8 | 12.6 / 14.6 | 11.6 / 13.5 | 10.6 / 12.4 | 11.1 / 12.9 |
| Ash (%) 14% / 0% moisture basis | 0.61 / 0.71 | 0.58 / 0.68 | 0.58 / 0.68 | 0.59 / 0.69 | 0.50 / 0.59 | 0.50 / 0.59 |
| Wet Gluten (%) | 23.0 | 25.7 | 31.2 | 27.9 | 25.0 | 27.1 |
| Gluten Index | 97 | 94 | 92 | 94 | 97 | 96 |
| Falling Number (sec) | 403 | 412 | 404 | 406 | 417 | 411 |
| Amylograph Viscosity : 65 g (BU) | 459 | 467 | 514 | 490 | 497 | 525 |
| Starch Damage (%) | 7.2 | 7.1 | 6.8 | 7.0 | 6.5 | 6.3 |
| SRC : GPI | 0.62 | 0.57 | 0.62 | 0.61 | 0.72 | |
| Water / 50% Sucrose | 76 / 112 | 68 / 105 | 71 / 118 | 72 / 111 | 73 / 109 | |
| 5% Lactic Acid / 5% Na2CO3 | 137 / 108 | 115 / 98 | 137 / 102 | 130 / 103 | 156 / 107 | |
| Dough Properties : | ||||||
| Farinograph : Peak Time (min) | 3.9 | 5.1 | 6.2 | 5.4 | 4.3 | 5.0 |
| Stability (min) | 6.2 | 7.3 | 8.4 | 7.5 | 7.3 | 9.7 |
| Absorption | 60.6 | 61.6 | 63.6 | 62.4 | 59.2 | 58.7 |
| Alveograph : P (mm) | 100 | 99 | 102 | 101 | 96 | 82 |
| L (mm) | 55 | 68 | 77 | 69 | 74 | 95 |
| P / L Ratio | 1.82 | 1.46 | 1.32 | 1.46 | 1.30 | 0.86 |
| W (10 -4 J) | 203 | 233 | 267 | 243 | 252 | 262 |
| Extensograph : Resistance (BU) | 345 / 545 | 321 / 483 | 338 / 491 | 337 / 505 | 390 / 549 | 371 / 550 |
| ( 45 / 135 min) Extensibility (cm) | 12.7 / 11.4 | 13.4 / 12.5 | 13.9 / 13.4 | 13.5 / 12.7 | 14.4 / 13.3 | 14.7 / 13.8 |
| Area (cm 2) | 70 / 88 | 73 / 95 | 78 / 107 | 75 / 100 | 97 / 119 | 97 / 128 |
| Baking Evaluation | ||||||
| Pan Bread : Bake Absorption (%) | 62.6 | 63.3 | 64.5 | 63.8 | 63.9 | 62.9 |
| Crumb Grain and Texture (1-10) | 6.1 | 6.9 | 7.2 | 6.8 | 5.7 | 6.4 |
| Loaf Volume (cc) | 782 | 794 | 850 | 821 | 829 | 828 |
| Production of 11 States (%) | 6 | 4 | 12 | 22 | ||
| Note : *Protein Range : Low, <11.5%; Med, 11.5 - 12.5%; High, > 12.5% |
||||||
The average protein of 11.4% (12% mb) is similar to last year, but
significantly lower than the 5-year average. Protein content distribution
varies by growing region.
Approximately 56% of the samples tested were less
than 11.5% protein, 28% between 11.5% to 12.5% and 16% greater than 12.5%
 |
| Test weight, Hectoliter Weight, Wheat Moisture, Protein (12% MB), 1000 Kernel Weight and Falling Number Hard Red Winter Data |
Flour and Baking Data
The Buhler laboratory mill flour yield average is 78.1%, above the
2016 average of 76.6% and the 5-year average of 75.2%. However flour ash od
0.64% (14% mb) is also higher than 2016’s 0.56% and the 5-year average.
Gluten
index values average 93%, equal to both last year and the 5-year average. The W
value of 199 (10-4 J) is slightly lower than last year’s average and
well below the 5-year average. Average bake absorption is 62.8%, similar to
2016 and the 5-year average.
Farinograph development and stability times are
4.5 min and 6.1 min, respectively, compared to last year’s respective times of
4.0 min and 6.7 min and significantly lower than the 5-year averages.
Loaf volume
averages 806 cc, below 2016 and the 5-year average, but still indicative of
good baking quality.
 |
| Farinograms, Alveograms, extensograms Graphs of Hard Red Winter |
Summary
The quality of the 2017 HRW crop is very similar to the 2016 crop.
Generally, the 2017 crop was planted and developed in a favorable environment
until late in the growing season, with abundant moisture and no heat stress in
the Central and Southern Plains.
The lack of heat stress and relatively high
yields resulted in lower quantities of wheat and flour protein, but the crop
exhibits very good milling characteristics.
The loaf volumes achieved indicate
there is adequate protein quality to make good quality bread even though mix
times are shorter than the 5-year averages.
This crop meets or exceeds typical
HRW contract specifications and should provide high value to customers.
California Harvest Survey
159 samples Collected from grain elevators during local harvest.
California Wheat Commission
Laboratory and Federal Grain Inspection Service (FGIS) conducted test and analyses.
Official grade and non-grade factors and functionality tests were
determined on each sample. Results are weighted averages. The methods are
described in the Analysis Methods section of this blog.
California’s wheat growing regions are defined by climate, value of alternative
crops and distinct differencs in variety selection. Most California hard wheat
is planted from October to January and harvested in June and July.
With the
strong demand for new crop wheat in the domestic marketplace, importers are
encouraged to express their interest in purchasing California wheat in early
spring.
Weather and Harvest
After several years of drought, California received higher than
average rainfall in 2017, and flooding was widespread in the Sacramento Valley
growing area.
Despite conditions favorable for stripe rust, most varieties have
resistance, and there was little impact on yield or quality. Increased rainfall
resulted in a larger than normal share of the crop having low protein content.
Summary
California hard wheat varieties are known for their low moisture and
large and uniform kernel size. Because wheat is predominantly grown under
irrigation, growers achieve high yields and consistent quality.
Overall, the
2017 crop has medium to high protein, though with an increased share of low
protein. Consistent with other years, the 2017 crop has low moisture, high
flour extraction and strong baking performance - all of which make California
wheat suitable for blending.
Export Cargo Survey
The export cargo data represent 453 sublot samples provided by USDA's Federal Grain Inspection Service for crop years 2017 and 2016. Of 97 2017-crop samples collected in July and August, 43 are from gluf and 116 from PNW ports.
Grade data are the official grades on the
individual sublots. Great Plains Analytical Laboratory conducted the milling
and baking analyses.
 |
| HRW Grade Distributions (Values in parentheses denote protein level) |
Title : Hard Red Winter (US Wheat Associates 2017 Crop Quality Report)
Originally Publish At : https://www.uswheat.org/
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