|No new information is available for HRW this week. |
As reported on September 17, HRW test weights have been very good, averaging 61.0 lbs/bu., with over 70% of the samples grading HRW #1. Kernel diameter was also very good with this crop, averaging 2.6 (mm). Another common theme with the 2010 crop was lower protein in many regions, with an overall protein of 11.7%. Consequently, the resulting dough and bake test data related to protein are below long term averages, including water absorption and loaf volumes. Individual testing data can be viewed at www.plainsgrains.org.
A final report will be posted when all sample testing is complete, evaluated, and weighted for production.