


	HOME SEARCH CONTACT US

THE WORLD'S MOST RELIABLE CHOICE.

What We Do

Buyer's Guide

Reports

News & Meetings

Media & Resources
- Media Center
- Flickr
- Twitter
- YouTube

About U.S. Wheat

HOME > REPORTS > HARVEST > ARCHIVE > Harvest Report - September 22, 2006 - Final

Harvest Report - September 22, 2006 - Final

Hard Red Winter

The following final summary for hard red winter is from the August 4 report.

An additional thirteen samples were received from the hard red winter harvesting area this past week.

Overall cumulative average numbers remain virtually unchanged with the addition of these samples. The crop remains strong in protein at 13.8% and grading #1 overall. Test weights are still remaining strong at 60.2 lb/bu (79.2 kg/hl).
Early Montana sample results reflect lower proteins than have been seen thus far with an average 11.9% (12% MB) for the samples out of the Shelby/Billings area. Thousand kernel weights are averaging just over 28 gm. Additional samples are anticipated out of Montana next week. Harvest is considered to be over 50% complete and progressing rapidly.
Additional flour information from Nebraska shows protein continuing to register above 12.0% and W values averaging 324. P/L ratio is 0.7. Falling numbers remain high at above 400.

Overall, HRW harvest is nearing completion with remaining samples expected from Montana. The crop, in general, has been ahead of last year, with higher protein, variable thousand kernel weights and greater than 60.0 lb/bu (78.9 kg/hl) average test weights. Transitions have been reported to be, for the most part, uneventful.

A preliminary HRW summary report is available on USW's Crop Quality Report page.

	Tested	Grade	lb/bu
Hard Red Winter	WHEAT DATA	GRADE FACTORS
	Samples		Test Weight
This Week
Last Week

"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

Soft Red Winter

The following final summary for soft red winter is from the August 4 report.

The last remaining twenty-five samples have been received from the soft red winter harvest region. A very slight decrease in protein (0.1%) was seen with the cumulative total, from 9.8% to 9.7% overall this week. Thousand kernel weight increased again slightly to 34.2 gm, however, test weights dropped slightly to 59.7 lb/bu (78.6 kg/hl).

Some flour results for the SRW crop for 2006:

Illinois overall flour protein resulted at slightly over 8.0% for the last pickup of the crop. Falling numbers remained good at 350, farinograph tolerance at 3.25 minutes and alveograph P values averaging at 28. Vomitoxin results average 0.5 ppm for Illinois.
Indiana (southern) flour results show an average protein of 8.0%. Falling numbers are good at 340, farinograph tolerances at 3.5 minutes. P values are averaging 43 in this area.
Kentucky flour results indicate an overall flour protein of 8.3%, a farinograph tolerance of 3.5 minutes and P value average of 41. Falling number values average 367. Composite flour results for the early portion of harvest show an average vomitoxin of 2.3 ppm.
Missouri flour results also are following the trend with protein average slightly over 8.0% and an average P value of 43.
North Carolina is evidencing a slightly higher flour protein at about 9.0% for the late results in the southeast portion, but P value is 37. Falling numbers in this area averaged 228, and vomitoxin results were 0.08 ppm.
Ohio (northern) reflects a lower flour protein at 7.3% and falling number values of 269. The P value here is the usual lower end at 29. Vomitoxins are approximately 1.0 ppm.

No information is available for the Maryland area as those were the last samples received from the SRW harvesting area.

Overall the SRW crop has been consistent and shows no significant changes or problem areas. Transitions have been reported to be uneventful.

The complete SRW summary report is available on USW's Crop Quality Report page.

	Tested	Grade	lb/bu
Soft Red Winter	WHEAT DATA	GRADE FACTORS
	Samples		Test Weight
This Week
Last Week

Hard Red Spring

The hard red spring wheat harvest and sample collections are complete for 2006 and this will be the final weekly update. Average wheat protein content comes in at 14.9% which is up slightly from last year and the five-year average. Proteins by state are as follows: Minnesota 13.5%; Montana 15.3%; North Dakota 15.1%; and South Dakota 15.2%. Regional protein distribution shows that 56% of the crop is greater than 14.5% protein. Average test weight is 60.0 lb/bu (78.9 kg/hl) which is similar to the five-year average of 60.1 lb/bu (79.1 kg/hl). The average falling number is over 400 seconds indicating a sound crop. Average DHV content is 83% which is higher than the five-year average of 75% vitreous. The average grade of the crop is 1 DNS. The spring wheat composites have been milled and the flour/dough quality evaluations and baking performance will be completed shortly.

	Tested	Expected	Moisture %	Protein %	Dockage %	TKW (gm)	FN (sec)	Grade	lb/bu	kg/hl	FM%	Damage %	S&B %	Defects %
Hard Red Spring	WHEAT DATA							GRADE FACTORS
	Samples								Test Weight
This Week	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
Last Week	321	340	11.5	14.9	1.1	28.9	437	1 DNS	60.1	79.1	0.0	0.1	1.5	1.6

Soft White

The following final summary for soft white is from the September 15 report.

The 2006 soft white wheat harvest is essentially finished in Idaho, Oregon, and Washington. This week’s SW samples mainly consist of 27% from northern Idaho, 22% from southeastern Idaho, 20% from southeastern Washington, and 10% each from north central Oregon and south central Idaho. The cumulative averages show basically the same as last week: US #1 SW grade with test weight at 60.2 lb/bu (79.2 kg/hl), moisture content at 8.9%, protein at 10.5%, and sound falling number value at 335 seconds. There have been range fires in Washington that could delay a small portion of wheat harvest in the region.

	Tested	Expected	Moisture %	Protein %	Dockage %	TKW (gm)	FN (sec)	Grade	lb/bu	kg/hl	FM%	Damage %	S&B %	Defects %
Soft White	WHEAT DATA							GRADE FACTORS
	Samples								Test Weight
This Week
Last Week	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

Durum

This is the last durum weekly update with sample collection complete. Grain quality has not changed. Approximately 47% of the samples received had a test weight of 60.0 lb/bu (78.2 kg/hl) or higher compared to 63% last year. Approximately 92% of the samples had a protein content of 13% or higher compared to 78% last year. Approximately 67% of the samples had a grade of 2 HAD or better compared to 70% last year.

	Tested	Expected	Moisture %	Protein %	Dockage %	TKW (gm)	FN (sec)	Grade	lb/bu	kg/hl	FM%	Damage %	S&B %	Defects %
Durum	WHEAT DATA							GRADE FACTORS
	Samples								Test Weight
This Week	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
Last Week	115	121	11.5	15.6	1.8	31.8	409	2 HAD	59.6	77.6	0.1	0.1	2.1	2.3