Harvest Report - October 2, 2008 - Final
HRS
Hard red spring sample collection is complete and composite samples are being analyzed for milling, flour and baking properties. The average protein content for the four-state region is 14.5%, similar to the five-year average of 14.4%. The average protein for the east half of the region is 14.0% compared to 15.1% for the west. The average test weight is 60.8 lb/bu (80.0 kg/hl), similar to 60.7 lb/bu (79.8 kg/hl) for the five-year average. Approximately 69% of the samples analyzed had a test weight of 60.0 lb/bu (78.9 kg/hl) or higher. The average test weight for the east half of the region is 61.8 lb/bu (81.3 kg/hl) compared to 59.6 lb/bu (78.4 kg/hl) for the west. The average percent vitreous is 70%, lower than the five-year average of 76%. The east half of the region has an average of 61% vitreous compared to 81% vitreous for the west.


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*
%
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
Last Week
332
340
12.0
14.5
1.1
31.1
413
1 NS
60.9
80.1
0.0
0.1
1.2
1.3
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