Harvest Report - October 16, 2009
HRS
This is the final hard red spring report as sample collection is complete and composite samples are being analyzed for flour and baking properties. A cool growing season with adequate moisture had a significant impact on HRS wheat quality. The production adjusted composite average test weight is 61.6 lb/bu (81.0 kg/hl) compared to 60.8 lb/bu (80.0 kg/hl) last year and 60.7 lb/bu (79.9 kg/hl) for the five-year average. Total defects average is 0.9%, compared to an average of 1.8%. The average vitreous kernel is 71%, and an average grade of 1 NS. The production adjusted protein content is 13.2% (12% mb) compared to 14.3% last year and a five-year average of 14.4%. The flour protein content is 12.3%, 1.0% less than last year and the five-year average. Flour color and falling number values are similar to last year and the average.


Hard Red Spring
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
%
DHV*
%
2010 Final
310
315
12.8
13.4
0.9
34.2
386
1 NS
62.0
81.5
0.0
0.2
0.7
0.9
Last Week
310
315
12.8
13.4
0.9
34.2
386
1 NS
62.0
81.5
0.0
0.2
0.7
0.9
2008 Final
340
340
12.0
14.5
1.0
31.2
411
1 NS
60.8
80.0
0.0
0.1
1.2
1.3