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Harvest Report - August 10, 2007 |
Hard Red Winter
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Harvest is complete in Texas, Oklahoma, Kansas, Nebraska, Colorado, and South Dakota. Montana is the only state with significant cutting and where the weather has remained hot and dry over the last week, aiding in the rapid harvest this year. The HRW harvest is now over 90% completed.
In Montana, test weights are still good, averaging close to 62.0 lb/bu (81.5 kg/hl) and moisture is ranging from 9.8% to 10.5%. The protein range is 12.3% to 13.0% and falling numbers are averaging around 450. Yields are ranging from the mid-40’s to the 70’s, which should put metric tons close to the USDA production estimate of 90 million bushels.
Hard Red Winter | WHEAT DATA | GRADE FACTORS |
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Samples | | | | | | | | Test Weight | | | | |
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Tested | Expected | Moisture
% | Protein
% | Dry Basis Protein* | Dockage
% | TKW
(gm) | FN
(sec) | Grade | lb/bu | kg/hl | FM% | Damage
% | S&B
% | Defects
% |
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This Week | 327 | 400 | 11.5 | 11.6 | | 0.7 | 30.0 | 415 | 1 HRW | 60.0 | 78.9 | 0.1 | 0.4 | 1.5 | 2.0 |
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Last Week | 270 | 400 | 11.8 | 11.6 | | 0.6 | 29.7 | 406 | 2 HRW | 59.9 | 78.8 | 0.1 | 0.4 | 1.5 | 2.0 |
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2006 Final | 343 | 368 | 11.3 | 13.7 | | 0.6 | 28.0 | 384 | 1 HRW | 60.3 | 79.3 | 0.1 | 0.2 | 1.2 | 1.5 |
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"This Week" shows the cumulative results for all samples reported to date since the beginning of harvest.
"Last Week" shows the cumulative results reported last week.
Legend: PRO = 12% Moisture Basis; TKW = 1000 Kernel Weight; FN = Falling Number; FM = Foreign Material; S&B = Shrunken and Broken; n/a = not available.
* Added May, 2011
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Soft Red Winter
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The SRW report is now complete.
- Arkansas. Milling yield is higher compared to 2006. Absorption has remained the same. Bread volume has increased and the cookie W/T is slightly less.
- Illinois. Milling yield is higher than in 2006. Flour ash, farinograph data and bake results are very close to 2006 results. Absorption is down and cookie W/T is higher this year.
- Indiana. Flour ash and milling yield have increased this year. Absorption is also increased. Cookie W/T is lower, and the bread volume is higher.
- Kentucky. Milling yield is higher this year. Flour ash is acceptable and bread volume is slightly higher this year. Cookie W/T is slightly higher.
- Maryland. Milling yield is slightly better, although flour ash has increased. Cookie W/T is lower while the bread volume is similar to last year. Farinograph absorption is higher this year.
- Missouri. Milling yield is higher compared to last year, but the flour ash is high. Farinograph absorption has decreased. Bake volume is higher while other bake data is similar to 2006. Cookie W/T is lower.
- North Carolina. Flour ash is higher than 2006 while milling yield is slightly lower. Farinograph data is similar to 2006. Bread volume is higher and the cookie W/T is lower than 2006.
- Ohio. Milling yield is slightly better than last year with a similar flour ash. Farinograph data and bake volume are also similar to 2006 results. Cookie W/T is higher this year.
- Virginia. Milling yield is very good this year, ash value is higher than in 2006 but still acceptable. Absorption is 1% lower and bake data is similar to 2006 results. Cookie W/T is higher.
Overall, the 2007 SRW crop has very good quality as shown in the data below and the more complete SRW 2007 Summary report. While test weight and the Grade #2 shown below are similar to past years, the average damaged kernel percentage of 0.2% is much lower than last year and the five-year average of 1.3%. As a result total defects are also much lower than last year and the five-year average. Low DON values and high falling number values indicate that the 2007 crop is generally very sound and free from damage. Protein content in states that are tributary to the Gulf is slightly higher than last year, which may be advantageous for some importers. Farinograph peak and stability values and average Alveograph W value and P/L ratio in those states are all higher than last year and the five-year average.
Soft Red Winter | WHEAT DATA | GRADE FACTORS |
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Samples | | | | | | | | Test Weight | | | | |
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Tested | Expected | Moisture
% | Protein
% | Dry Basis Protein* | Dockage
% | TKW
(gm) | FN
(sec) | Grade | lb/bu | kg/hl | FM% | Damage
% | S&B
% | Defects
% |
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2007 Final | 341 | 350 | 13.1 | 10.3 | | 1.0 | 33.0 | 344 | 2 SRW | 59.8 | 78.7 | 0.1 | 0.3 | 0.6 | 1.0 |
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Last Week | 341 | 350 | 13.1 | 10.3 | | 1.0 | 33.0 | 344 | 2 SRW | 59.8 | 78.7 | 0.1 | 0.3 | 0.6 | 1.0 |
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2006 Final | 350 | 350 | 13.1 | 9.7 | | 0.7 | 34.2 | 316 | 2 SRW | 59.7 | 78.6 | 0.0 | 1.2 | 0.5 | 1.8 |
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"This Week" shows the cumulative results for all samples reported to date since the beginning of harvest.
"Last Week" shows the cumulative results reported last week.
Legend: PRO = 12% Moisture Basis; TKW = 1000 Kernel Weight; FN = Falling Number; FM = Foreign Material; S&B = Shrunken and Broken; n/a = not available.
* Added May, 2011
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Hard Red Spring
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This is the first weekly HRS wheat quality update for the 2007 harvest season. Eighteen percent (18%) of the samples have been collected and analyzed for wheat quality. The average wheat protein content is 14.5%, down from last year's average of 15.2%. The average test weight of 61.5 lb/bu (80.9 kg/hl) is higher than last year's average of 60.4 lb/bu (79.5 kg/hl). Falling number average is close to 450 seconds indicating sound wheat for the early part of the harvest. Average DHV for the early harvest is 89%. Above normal temperatures in the region are expected to continue to push harvest progress, while there may be local delays because of scattered precipitation.
Hard Red Spring | WHEAT DATA | GRADE FACTORS |
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Samples | | | | | | | | Test Weight | | | | | |
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Tested | Expected | Moisture
% | Protein
% | DryBasis Protein* | Dockage
% | TKW
(gm) | FN
(sec) | Grade | lb/bu | kg/hl | FM% | Damage
% | S&B
% | Defects
% | DHV*
% |
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This Week | 59 | 328 | 12.1 | 14.5 | | 0.8 | 30.9 | 446 | 1 DNS | 61.5 | 80.9 | 0.1 | 0.1 | 1.1 | 1.3 | |
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Last Week | | | | | | | | | | | | | | | | |
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2006 Final | 341 | 340 | 11.5 | 14.9 | | 1.0 | 28.8 | 436 | 1 DNS | 60.0 | 78.9 | 0.0 | 0.1 | 1.5 | 1.6 | |
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"This Week" shows the cumulative results for all samples reported to date since the beginning of harvest.
"Last Week" shows the cumulative results reported last week.
Legend: PRO = 12% Moisture Basis; TKW = 1000 Kernel Weight; FN = Falling Number; FM = Foreign Material; S&B = Shrunken and Broken; n/a = not available.
* Added May, 2011
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Soft White
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The Pacific Northwest soft white harvest continues at a slightly faster pace in Idaho and Washington, and about one week ahead in Oregon when compared to the same time last year. This week's SW samples mainly consist of 27% from north central Oregon, 22% from east central Washington, and 16% each from northeastern Oregon and northeastern Washington. This week's sample averages had the following changes from last week: moisture content decreased 0.4 percentage points to 9.5% and falling number value increased slightly to 324 seconds. Wheat protein and other factors remained the same or similar to last week's averages. Pacific Northwest wheat producing areas had ideal hot and dry weather conditions for the third week in a row.
Soft White | WHEAT DATA | GRADE FACTORS |
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Samples | | | | | | | | Test Weight | | | | |
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Tested | Expected | Moisture
% | Protein
% | DryBasis Protein* | Dockage
% | TKW
(gm) | FN
(sec) | Grade | lb/bu | kg/hl | FM% | Damage
% | S&B
% | Defects
% |
|---|
This Week | 122 | 410 | 9.5 | 9.8 | | 0.6 | 36.4 | 324 | 1 SW | 60.3 | 79.3 | 0.1 | 0.0 | 0.7 | 0.8 |
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Last Week | 67 | 410 | 9.9 | 9.8 | | 0.6 | 36.8 | 314 | 1 SW | 60.3 | 79.3 | 0.2 | 0.0 | 0.6 | 0.8 |
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2006 Final | 349 | 410 | 8.9 | 10.5 | | 0.7 | 34.1 | 335 | 1 SW | 60.2 | 79.2 | 0.0 | 0.0 | 0.9 | 1.0 |
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"This Week" shows the cumulative results for all samples reported to date since the beginning of harvest.
"Last Week" shows the cumulative results reported last week.
Legend: PRO = 12% Moisture Basis; TKW = 1000 Kernel Weight; FN = Falling Number; FM = Foreign Material; S&B = Shrunken and Broken; n/a = not available.
* Added May, 2011
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Durum
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No Data Available
Durum | WHEAT DATA | GRADE FACTORS |
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Samples | | | | | | | | Test Weight | | | | | |
|---|
Tested | Expected | Moisture
% | Protein
% | DryBasis Protein* | Dockage
% | TKW
(gm) | FN
(sec) | Grade | lb/bu | kg/hl | FM% | Damage
% | S&B
% | Defects
% | HVAC*
% |
|---|
This Week | | | | | | | | | | | | | | | | |
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Last Week | | | | | | | | | | | | | | | | |
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2006 Final | 121 | 121 | 11.5 | 15.5 | | 1.8 | 32.4 | 408 | 2 HAD | 59.7 | 77.8 | 0.1 | 0.2 | 1.9 | 2.2 | |
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"This Week" shows the cumulative results for all samples reported to date since the beginning of harvest.
"Last Week" shows the cumulative results reported last week.
Legend: PRO = 12% Moisture Basis; TKW = 1000 Kernel Weight; FN = Falling Number; FM = Foreign Material; S&B = Shrunken and Broken; n/a = not available.
* Added May, 2011
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