|The last remaining twenty-five samples have been received from the soft red winter harvest region. A very slight decrease in protein (0.1%) was seen with the cumulative total, from 9.8% to 9.7% overall this week. Thousand kernel weight increased again slightly to 34.2 gm, however, test weights dropped slightly to 59.7 lb/bu (78.6 kg/hl).|
Some flour results for the SRW crop for 2006:
- Illinois overall flour protein resulted at slightly over 8.0% for the last pickup of the crop. Falling numbers remained good at 350, farinograph tolerance at 3.25 minutes and alveograph P values averaging at 28. Vomitoxin results average 0.5 ppm for Illinois.
- Indiana (southern) flour results show an average protein of 8.0%. Falling numbers are good at 340, farinograph tolerances at 3.5 minutes. P values are averaging 43 in this area.
- Kentucky flour results indicate an overall flour protein of 8.3%, a farinograph tolerance of 3.5 minutes and P value average of 41. Falling number values average 367. Composite flour results for the early portion of harvest show an average vomitoxin of 2.3 ppm.
- Missouri flour results also are following the trend with protein average slightly over 8.0% and an average P value of 43.
- North Carolina is evidencing a slightly higher flour protein at about 9.0% for the late results in the southeast portion, but P value is 37. Falling numbers in this area averaged 228, and vomitoxin results were 0.08 ppm.
- Ohio (northern) reflects a lower flour protein at 7.3% and falling number values of 269. The P value here is the usual lower end at 29. Vomitoxins are approximately 1.0 ppm.
No information is available for the Maryland area as those were the last samples received from the SRW harvesting area.
Overall the SRW crop has been consistent and shows no significant changes or problem areas. Transitions have been reported to be uneventful.
A preliminary SRW summary report with all data collected to date is available on USW's Crop Quality Report page.