|The analysis of the 359 SRW samples has been completed as of this report. The additional samples have not altered the cumulative data much at all from last week with the exception of test weight. There is a 0.1% increase in dockage, a 0.4 gm increase in 1000 kernel weight, a 0.8 lb/bu decrease in test weight, and a 0.3% increase in damage compared to last week. The grade has dropped to a US # 2 SRW at this point, cumulatively. Falling number value is steady at 332. This compares to the final data from 2007 which showed 10.3% protein, 59.8 lb/bu test weight (78.7 kg/hl), 0.3% damage and a 344 falling number value.|
The samples tested this week from Missouri, Maryland and Ohio had slightly less protein than last year. Test weights were lower in the samples from Missouri, Maryland, and Ohio and about the same in Indiana. Ohio, Missouri and Indiana all had samples with falling number values below 300. Milling yields in Maryland were equal to 2007 but lower in Ohio, Missouri and Indiana. Flour ash has been very good across the areas analyzed this week.
Maryland had a higher farinograph absorption, but southern Ohio and eastern Missouri were unchanged from last year. Cookie bake test results from Maryland and eastern Missouri are similar to last year but better in southern Ohio and southern Indiana.