|Montana is the only major hard red winter state left to complete the 2010 harvest. Harvest is 70% - 90% complete in far eastern and southern parts of Montana but has yet to get under way in some areas of the far western part of the state. Billings (south central) is about 70% complete with good test weights and lower proteins. Pompey’s Pillar (south central) is about 70% complete with good quality and protein. Glendive (east central) is 80-90% complete, averaging 11% protein. Havre (north central) is 40% complete with average protein. Conrad (west central) remains very slow with harvest barely started.|
Dough characteristics of samples from Texas, Oklahoma and Kansas production areas this year compared to results from the same area last year show average farinograph absorption (14% mb) is 57. 0 % this year compared to 57.4% in 2009, farinograph development time is 5.0 minutes compared to 5.8 minutes in 2009, farinograph stability is 12.2 minutes compared to 14.0 minutes in 2009. Individual testing data can be viewed at www.plainsgrains.org.