Harvest Report - October 8, 2010
HRS
Sample collection is complete and composite samples are being analyzed for flour and baking properties. The production adjusted composite average test weight is 61.6 lb/bu (81.0 kg/hl), which is the same as last year, and higher than the five year average of 60.8 lb/bu (80.0 kg/hl). Total defects average is 1.2%, compared to 0.9% last year and 1.7% for the five year average. The average vitreous kernel is 66%, and an average grade of 1 NS. The production adjusted protein content is 13.7% (12%mb) compared to 13.2% last year and a five year average of 14.3%. The flour protein content is 12.6% (14%mb), compared to 12.3% last year and 13.3% for the five year 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
306
306
12.5
13.9
1.0
31.9
396
1 NS
61.5
80.9
0.0
0.1
1.0
1.1
Last Week
296
306
12.5
13.9
1.0
31.8
398
1 NS
61.5
80.9
0.0
0.1
1.0
1.1
2009 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