Harvest Report - September 25, 2009
HRW
Hard Red Winter Wheat harvest is complete. Preliminary testing results from Montana follow trends reported in the Great Plains. Test weights in Montana are averaging over 62.0 lb/bu (81.5 kg/hl), thousand kernel weight averages over 30 gm, kernel diameter is over 2.6 mm, and wheat protein is averaging 12% (as is).

The information below has not changed from last week:

Wheat and flour protein averages, while not low, continue slightly below the optimum level. However, flour quality continues to be a major concern with bake water absorptions and loaf volumes continuing to be well below desired levels, with averages now at 60.5% and 815 cc, respectively. This is a slight improvement from last week, but still is of concern. As was reported last week, poor absorptions and loaf volumes are mostly due to a lack of sufficient protein rather than a lack in protein quality (e.g. dough strength).

The crop as a whole has shown outstanding test weights, thousand kernel weights and kernel diameters throughout harvest. While protein has been variable in some areas the overall average still remains close to 12%. This has also been an unusually clean crop from a dockage standpoint, averaging just over 0.5%. The weighted average for this crop is Grade #1, with 84% being #2 or better.


Hard Red Winter
WHEAT DATA
GRADE FACTORS
Samples
Test Weight
Tested
Expected
Moisture
%
Protein
%
Dry Basis Protein*
Dockage
%
TKW
(gm)
FN
(sec)
Grade
lb/bu
kg/hl
FM%
Damage
%
S&B
%
Defects
%
This Week
400
451
11.2
11.9
0.5
31.1
413
1 HRW
60.1
79.0
0.1
0.2
1.1
1.4
Last Week
400
451
11.2
11.9
0.5
31.1
413
1 HRW
60.1
79.0
0.1
0.2
1.1
1.4
2008 Final
386
360
11.2
12.3
0.6
30.6
432
1 HRW
60.2
79.3
0.1
0.3
1.0
1.6