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Harvest Report - June 29, 2012 |
Hard Red Winter
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The 2012 HRW harvest has now progressed as far north as South Dakota. Like the areas further south, South Dakota is seven to ten days ahead of normal. The Texas and Oklahoma Panhandles continue to cut irrigated acres and the few remaining dry land acres, but should be complete by early next week. The Kansas harvest is now 90% complete with most acres left to cut being in the northwestern part of the state. Colorado is now 65% complete, with harvest moving rapidly due to the hot, dry and windy conditions. Nebraska is nearly 50% complete, with harvest in full swing in the northern areas of the state and rapidly winding down in the southern parts.
Test weights continue to be good in Colorado and Nebraska with little wheat coming in below 60 pounds per bushel. Protein has been of some concern in a few areas and is generally being reported in the 11% to 11.5% range with some pockets of higher protein. Reports out of northwest Kansas have also shown lower proteins but good test weights.
Results shown below are from samples out of Texas, Oklahoma and the southern half of Kansas. It is expected that these numbers will change as testing begins this week on samples from points north of the severely drought-stressed areas.
Thousand kernel weights and falling number increased slightly this week with only partial testing completed on the 256 samples at the lab.
The milling process of samples from Oklahoma and Texas were started this week; results are expected to be included in next week’s report.
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 | 256 | 530 | 11.6 | 12.7 | 14.4 | 0.5 | 28.0 | 408 | 1 HRW | 60.6 | 79.7 | 0.1 | 0.2 | 1.4 | 1.7 |
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Last Week | 213 | 530 | 11.6 | 12.7 | 14.4 | 0.5 | 27.7 | 404 | 1 HRW | 60.6 | 79.7 | 0.1 | 0.2 | 1.4 | 1.7 |
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2011 Final | 477 | 472 | 10.6 | 12.4 | 14.1 | 0.5 | 30.1 | 402 | 1 HRW | 60.7 | 79.9 | 0.2 | 0.2 | 1.2 | 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 Red Winter
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Sampling for all states except Ohio and northern Indiana have been completed due to favorable harvest conditions. Harvest is between 70% to 100% complete for the tested growing region. Sample collection should be completed in southern Ohio by the end of this week, and it is possible that all samples will be collected by the end of next week. The addition of almost 100 samples this week has not resulted in any significant changes in the cumulative data.
The average test weight for the early harvest samples in the northeast area of North Carolina is 2 lb/bu lower than last year (59.3 vs. 61.4), while the average protein at 12% MB has increased to 10.3% from 9.8% in 2011. The falling number value average is 317. In the western half of Missouri, the test weight has increased to 60.7 lb/bu compared to 57.8 in 2011, but protein has decreased by 1% to 10%. Further data from western Illinois has not altered the average test weight (61 lb/bu) which is almost 2.5 lbs greater than last year’s final average; the average protein remains the same as last week (9.8%). The southern half of Indiana has a final test weight average of 61.0 compared to 58.4 in 2011. Protein has decreased slightly to 9.9% from last year’s final average of 10.3% for this area.
Flour testing has been completed for Eastern Missouri and Kentucky. Laboratory milling yields are equal to or better than last year. In Missouri, the physical dough testing and bake data are very similar to 2011. The laboratory-milled flour from Kentucky has a slightly higher farinograph absorption (54% which is a 1% increase over last year) with a decrease in bread bake volume but equivalent results for the cookie bake testing.
Soft 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 | 310 | 350 | 13.0 | 10.3 | 11.6 | 0.9 | 34.6 | 327 | 1 SRW | 60.1 | 79.0 | 0.2 | 0.9 | 0.5 | 1.6 |
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Last Week | 212 | 350 | 13.0 | 10.2 | 11.6 | 1.0 | 34.3 | 331 | 1 SRW | 60.0 | 78.9 | 0.2 | 1.0 | 0.5 | 1.7 |
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2011 Final | 377 | 350 | 12.9 | 10.2 | 11.6 | 0.7 | 32.2 | 330 | 2 SRW | 58.9 | 77.5 | 0.1 | 0.8 | 0.5 | 1.4 |
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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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No Data Available
Hard Red Spring | 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
% | DHV*
% |
|---|
This Week | | | | | | | | | | | | | | | | |
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Last Week | | | | | | | | | | | | | | | | |
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2011 Final | 463 | 463 | 11.9 | 14.8 | 16.8 | 1.1 | 27.0 | 385 | 1 DNS | 60.1 | 79.1 | 0.0 | 0.5 | 1.6 | 2.1 | 77 |
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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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No Data Available
Soft White | WHEAT DATA | GRADE FACTORS |
|---|
Samples | | | | | | | | Test Weight | | | | |
|---|
Tested | Expected | Moisture
% | Protein
% | DryBasis Protein* | Dockage
% | TKW
(gm) | FN
(sec) | Grade | lb/bu | kg/hl | FM% | Damage
% | S&B
% | Defects
% |
|---|
This Week | | | | | | | | | | | | | | | |
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Last Week | | | | | | | | | | | | | | | |
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2011 Final | 395 | 330 | 9.7 | 9.2 | 10.5 | 0.7 | 36.0 | 306 | 1 SW | 60.9 | 80.1 | 0.0 | 0.0 | 0.6 | 0.7 |
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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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2011 Final | 105 | 111 | 11.7 | 13.9 | 15.7 | 1.1 | 35.5 | 387 | 2 HAD | 59.3 | 77.3 | 0.0 | 0.8 | 1.9 | 2.7 | 89.1 |
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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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