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HOME > REPORTS > HARVEST > ARCHIVE > Harvest Report - September 14, 2007

Harvest Report - September 14, 2007

Hard Red Winter

Final weekly data is not yet available.

	Tested	Expected	Moisture %	Protein %	Dockage %	TKW (gm)	FN (sec)	Grade	lb/bu	kg/hl	FM%	Damage %	S&B %	Defects %
Hard Red Winter	WHEAT DATA							GRADE FACTORS
	Samples								Test Weight
This Week	367	400	11.5	11.6	0.7	29.4	413	2 HRW	59.7	78.6	0.1	0.5	1.6	2.2
Last Week	367	400	11.5	11.6	0.7	29.4	413	2 HRW	59.7	78.6	0.1	0.5	1.6	2.2
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

"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 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.

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

Hard Red Spring

The hard red spring wheat harvest and sample collections are complete for 2007 and this will be the final weekly update. Average wheat protein for the region is 14.8% which is down slightly from last year's final of 15.2%, but higher than the five-year average of 14.4%. Average wheat protein by state: Minnesota (13.8%), Montana (15.5%), North Dakota (14.6%), and South Dakota (14.9%). Regional protein distribution shows that 53% of the crop is greater than 14.5% protein. Average test weight is 60.8 lb/bu (80.0 kg/hl) which is higher than the five-year average of 60.3 lb/bu ( 79.3 kg/hl). The average falling number is 438 seconds. Average DHV is 86% making the average grade of the crop 1 DNS.

	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
2007 Final	343	342	12.0	14.8	1.1	30.0	438	1 DNS	60.8	80.0	0.0	0.1	1.2	1.3
Last Week	326	342	12.1	14.7	1.1	30.1	438	1 DNS	60.8	80.0	0.0	0.1	1.2	1.3
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

Soft White

The soft white harvest is now complete and this is the final weekly report. A total of 293 SW samples were received and tested, which is 16 percentage points less than last year at 349 samples. Moisture and protein remained the same at 9.3% and 10.2%, respectively, the same as last week. Other data essentially stayed the same as last week. The following changes were observed for the 2007 SW crop when compared to last year's averages. Wheat moisture content increased to 9.3% from 8.9% last year. Wheat protein decreased to 10.2% from 10.5% last year. Falling number value was about the same at 331 seconds. Thousand kernel weight increased slightly to 35.5 gm from 34.1 gm last year. Whole meal wet gluten content decreased slightly to 22.7% from 23.4% as a result of lower protein content.

	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
2007 Final	293	410	9.3	10.2	0.6	35.5	331	1 SW	60.0	78.9	0.1	0.1	0.9	1.1
Last Week	293	410	9.3	10.2	0.6	35.5	331	1 SW	60.0	78.9	0.1	0.1	0.9	1.1
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

Durum

As of September 9, according to the North Dakota Agricultural Statistics Service office, durum harvest was 88% complete, compared to 95% for last year and 70% for the five-year average. As of September 12, the average test weight was 59.9 lb/bu (78.0 kg/hl), protein content was 15.1%, damaged kernels were 0.4%, total defects were 2.0%, slightly higher than last week. The average shrunken and broken kernels were 1.5%, lower than last week's average of 1.6%. There were no other significant changes from last week.

	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	101	122	12.1	15.1	1.7	34.8	400	2 HAD	59.9	78.0	0.1	0.4	1.5	2.0
Last Week	84	122	12.1	15.0	1.7	34.9	401	2 HAD	59.8	77.9	0.1	0.2	1.6	1.9
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