Harvest Report - August 5, 2011
SRW
The flour analyses have now been completed for the entire growing region. The laboratory milling yield in these final areas is equivalent to or better than 2010 with the exception of a decrease in western Maryland. Farinograph data for the final states tested (Illinois, Indiana, Maryland and Ohio) are equal to or stronger than last year with little or no change from early to late harvest samples. The bread baking data is also very similar to last year's results for these areas. Cookie bake data has decreased from 2010 in northern Ohio and eastern Illinois, has increased in western Maryland and is unchanged in the remaining areas of these four states.

Compared to 2010, data for all areas sampled shows equivalent wheat protein, flour ash, bake volume and cookie spread value. The samples had a slight increase in laboratory milling yield and a very slight increase in farinograph absorption. The samples from the East Coast (Virginia, North Carolina and Maryland) had a decrease of 0.5% wheat protein and very similar results for flour ash and bread volume. The cookie spread value increased slightly, and there was a 2% increase in milling yield. The Gulf exportable states had equivalent wheat protein content, flour ash, and bread volume to last year. Milling yield and farinograph absorption increased just slightly, and cookie spread value declined slightly this year.

Several commercial mills in the US have begun milling the new crop with a few having transitioned to 100% new. However, other mills contacted have yet to begin milling any new wheat. Those that have are indicating little or no difficulties during transition. One miller reported an increase in test weight this year for their sourcing area and a very slight protein increase over last year but very comparable to the five-year average. Another commented on the ease of transition but did indicate they are seeing a fairly large variation in wheat protein despite the equivalent overall average in their sourcing area.


Soft Red Winter
WHEAT DATA
GRADE FACTORS
Samples
Test Weight
Tested
Expected
Moisture
%
Protein
%
Dry Basis Protein*
Dockage
%
TKW
(gm)
FN
(sec)
Grade
lb/bu
kg/hl
FM%
Damage
%
S&B
%
Defects
%
2011 Final
377
350
12.9
10.2
11.6
0.7
32.2
330
2 SRW
58.9
77.5
0.1
0.8
0.5
1.4
Last Week
377
350
12.9
10.2
11.6
0.7
32.2
330
2 SRW
58.9
77.5
0.1
0.8
0.5
1.4
2010 Final
347
350
13.0
10.3
11.7
1.1
32.1
334
2 SRW
58.4
77.0
0.3
1.4
0.6
2.3