Harvest Report - September 11, 2009
HRW
Harvest has essentially concluded for all HRW states. Montana is now reported to be 95% complete and will finish significantly behind the five-year average completion date. Montana averages for weeks 1-5 of harvest are: 11.8% protein, 61.7 lbs/bu (81.1 kg/hl) test weight, 0.4% dockage, 0.8% shrunken & broken and 407 falling number.

Wheat grade and non-grade factors continue to remain at or above the expected quality targets and similar to last week’s data. Flour quality bake water absorption and loaf volume continue to be issues with this crop, with the average for each at 60.3% and 804 cc, respectively. The bulk of the samples are running well below the expected respective target values (>62% and >850 cc). Wheat and flour protein contents are slightly below the quality target values (<12% and <11%). However, kernel size and weights are well above target values (>2.4 mm and >30 mg). 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).

Weighted averages (based on production) are shown below for Gulf Tributary wheat. The crop as a whole has shown outstanding test weights and thousand kernel weights. While protein has been variable in some areas, the overall average still remains close to 12%. Dockage averaging just over 0.5% has also been a positive aspect of this harvest. The weighted average moves this crop to Grade #1.


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
474
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
415
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