u.s. hard red spring wheat...2011 crop. average extractions are 68.1 percent, about 2 percent below...

U.S. Hard redSpring WHeatminneSota | montana | nortH dakota | SoUtH dakota

Regional Quality RepoRt2

011

U.S. Hard red Spring WHeatMinnesota | Montana | north Dakota | south Dakota


Washington | oregon

Regional Quality RepoRt2

011

table of ContentSgrading & Kernel Characteristics.............5-10

Milling Characteristics..................................11-13

physical dough Characteristics ............... 14-17

baking Characteristics .............................. 18-20

Summary information ................................ 21-23

export Cargo Sampling ........................... 24-25

laboratory analysis .........................................26

Methods, terms and Symbols............... 27-28

Varietal information .................................. 29-34

Handling & transportation ............................35

HaRD ReD SpRing —a specialty wheat grown primarily in the northern plains of the United States—stands out as the aristocrat of wheat when it comes to baking bread. the high protein content and superior gluten quality of hard red spring wheat make it ideal for use in some of the world’s finest baked goods. Yeast breads, hard rolls and specialty products such as hearth breads, whole grain breads, bagels and pizza crusts look and taste their best when baked with top quality spring wheat flour. even frozen dough products are better with spring wheat because they can be stored longer than those made with lower protein wheats.

flour mills in the United States and around the world also use hard red spring wheat extensively as a blending wheat to increase the gluten strength in a batch of flour. adding hard red spring to lower protein wheat improves dough handling and mixing characteristics as well as water absorption. the resulting flour can be used to make an assortment of bread products, as well as Chinese-type noodles.

aDDition to 2011 RepoRt: the 2011 U.S. regional HrS report includes samples from Washington and oregon, as well as the traditional four-state region. data from the sam-ples are represented in the distribution tables as well as the “regional average” value. Since this is the inaugural year for inclusion, a direct comparison of 2011 regional averages with 2010 and five-year average values, needs to take this into

consideration. a separate one page data sheet for Washington and oregon, with information on varieties and transportation is included.

THE ARISTOCRAT OF WHEAT

Montana Minnesotanorth Dakota

South Dakota

Washington

oregon 2011 oVeRVieW

the 2011 U.S. hard red spring wheat crop is one-third smaller than 2010, but averages a #1 dark northern Spring (dnS), with improved vitreous kernel counts, and notably higher protein content at 14.6 percent. a sharp reduction in planted area in the main four-state region due to a significantly delayed planting season and excessive spring rains, combined with a twenty percent drop in average yields led to the smaller crop. the hard red spring wheat crop in Washington and oregon had a more favorable growing season with year-on-year gains in production and record yields.

2011 Regional Quality Report

Source: USDA • September 2011 Small Grains Summary

PRODUCTION DATA 2010 2011

2006-10AVERAGE

miLLion BUSHeLS

Minnesota 85 69 85

Montana 104 77 71

north dakota 277 173 252

South dakota 59 38 58

Wa/or 19 23 19

regional total 544 380 485

U.S. Total 570 405 503

miLLion metriC ton

Minnesota 2.31 1.88 2.30

Montana 2.83 2.10 1.92

north dakota 7.54 4.71 6.86

South dakota 1.61 1.03 1.56

Wa/or 0.52 0.62 0.42

regional total 14.8 10.3 13.1

U.S. Total 15.5 11.0 13.7

u.S. HaRD ReD SpRing Regional pRoDuction

North Dakota Montana South Dakota Minnesota WA/OR0

2

4

6

8

10

Million Tons

0

73

147

220

294

367

Million Bushels06 07 08 09 10 11

nearly three-fourths of the crop grades a #1, down from more than ninety percent last year, but still above aver-age. a period of hot temperatures during grain fill and a higher incidence of disease led to lighter average test weights and higher levels of shrunken and broken kernels in some crop areas. average test weight is 60.7 pounds per bushel (79.6 kg/hl), compared to 61.6 lb/bu (81 kg/hl) in 2010. Still, distributions show that 83 percent of the crop exceeds the minimum of 58 lb/bu (76.4 kg/hl) required for a #1 grade. paralleling the lower average test weights is a lower skew to 1000 KWt’S, averaging only 27.9 grams with seventy-eight percent below 30 grams, compared to only one-third in 2010. Values do improve from east to west and south to north across the region.

total defects are 1.7 percent, higher than 2010 and the five-year average. Shrunken and broken kernels account for 1.5 percent of the defects, with damaged kernels at 0.2 percent, up marginally from 0.1 percent for a five-year average. there are pockets of higher damage across the region, as well as elevated don levels, but these factors can be effectively managed in contract specifications. the average don on the entire crop is 0.8 ppm, up from less than 0.5 ppm last year. don values by crop area range from non-detectable to 1.9 ppm, and generally decline from east to west across the region. lower than average moisture at 11.8 percent and sound falling number values are reflective of favor-able harvest conditions.

protein is very abundant in 2011, a positive change from the two previous years. average protein of 14.6 percent, is up nearly 1 percentage point from 2010, and about a half point higher than the five-year average. nearly one-half exceeds 15 percent protein, compared to only nineteen percent last year. despite the high average there are lower than normal proteins across some west-ern areas.

Milling data, based on a buhler laboratory mill, reflects the smaller kernel size and increased kernel ash in the 2011 crop. average extractions are 68.1 percent, about 2 percent below 2010 and 1 percent below the five-year average. flour ash is 0.54 percent, slightly higher than 0.51 for 2010 and the five-year average. Wet gluten values are up nearly 2.5 percent from last year, at 36.4 percent.

dough quality tests reveal a crop that is similar to slight-ly stronger than last year. average farinograph stability

for the region is 11 minutes, compared to 10.2 minutes last year, but below the five-year average. Somewhat atypical, stabilities are slightly stronger in the eastern half of the region compared to the west. farinograph absorption is equal to last year at 64.5 percent.

extensograph and alveograph tests indicate a crop with weaker than normal dough characteristics, but more extensibility. resistance values are lower than last year and the five-year average on both the 45 min-ute and 135 minute tests, averaging 394 and 512 b.U., respectively. the crop has more extensibility, recording 18.5 centimeters on the 45, up 2 cm from last year, and 18.1 on the 135, up 3.6 centimeters. the average alveo-graph W-value is 318, down from the five-year average of 411. the p/l ratio is 0.63 compared to 0.95 last year.



HARD RED SPRING PLANTING PROGRESS

Apr 24

May 1

May

8

May

15

May

22

2010 2011

Percent Planted

May

29

June 5

5 yr avg

June 12

HARD RED SPRING HARVEST PROGRESS

Aug 7

Aug 14

Aug 21

Aug 28

2010 2011

Percent Harvested

5 yr avg

Sept 4

Sept 11

Sept 1

8

Sept

25

SEASONAL CONDITIONS

Washington | oregon

PlAntinG began in late april in the four-state region, about three

to four weeks later than normal due to a late snow melt, and a cool,

wet spring. Soil moisture ranged from adequate to surplus with

western and central parts of the region being especially inundated,

leading to significant areas unable to be planted. the first third of

planting was completed by May 15th and the final third was planted

after June 1. planting conditions in Washington and oregon were

also delayed slightly due to cool, wet conditions.

GrowinG season conditions were characterized by adequate to

surplus moisture and cool temperatures for the region early, fol-

lowed by much warmer and drier conditions as the season pro-

gressed. the abundant moisture conditions early in the season,

allowed for good plant growth and helped compensate for less than

ideal planting conditions, but it also limited root development and promoted higher than normal disease pres-

sures. a period of extreme heat in the second half of the season adversely impacted yields and kernel develop-

ment in southern areas, and accelerated crop maturity. growing season

conditions in Wa and or were near ideal much of the season with

timely moisture and cool temperatures.

HARvEST began later than normal in the four-state region due to the

delayed planting season and crop maturity, with one-fourth harvested

by mid-august, about ten days late. Warmer and drier conditions in the

last half of august allowed progress to accelerate to near normal by

early to mid-September, reaching more than ninety percent complete

by late September. no significant rain delays enabled producers to

harvest a sound crop but yields in the four-state region ranged from

fifteen to thirty percent below the record yields produced in 2010.

Conversely, Wa and or harvested record yields on their crop with only

slight delays in harvest progress.

baking quality on the 2011 crop is very good, with larger loaf volumes and high bread quality scores. average loaf volume is 984 cubic centimeters, compared to 927 last year, and also above the five-year average of 969. Volumes increased across all areas of the region, and dough handling properties are very good throughout, although slightly softer than normal. bread scores show improvement over last year for symmetry and grain and texture.

the strong features of the 2011 U.S. HrS crop are no-tably higher protein content and above average grade distributions. the biggest change buyers will notice is

areas of lower test weights, smaller kernel size and a lower 1000 KWt, and adjustments may be needed in milling protocol and tempering times. Higher incidence of disease and elevated don levels will demand a don specification in contracts. the sharply smaller crop size may also adjust some transportation and grain flow dynamics, but buyers should be pleased with a crop that is similar to slightly stronger than 2010 in dough stability, with improved loaf volumes and good to excellent bake quality. as with most years, qual-ity differences do exist across the region, and good communication between buyer and seller, and diligent contract specifications are the best way to ensure buy-ers receive the wheat quality they need.


WHEAT CHARACTERISTICS

U.S. sample grade is wheat that:

a. does not meet the requirements for U.S. nos. 1, 2, 3, 4, or 5; or

b. Has a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor); or

c. is heating or of distinctly low quality.

1. includes damaged kernels (total), foreign material, and shrunken and broken kernels.

2. Unclassed wheat of any grade may contain not more than 10.0 percent of wheat of other classes.

3. includes contrasting classes.

4. includes any combination of animal filth, castor beans, cro-talaria seeds, glass, stones, or unknown foreign substance.

U.S. grades

GRADING FACTORS 1 2 3 4 5

HARD RED SPRING - MINIMUM TEST WEIGHTS

pounds per bushel 58.0 57.0 55.0 53.0 50.0

Kilograms per hectoliter 76.4 75.1 72.5 69.9 66.0

MAXIMUM PERCENT LIMITS OF:

damaged kernels

Heat (part of total) 0.2 0.2 0.5 1.0 3.0

total 2.0 4.0 7.0 10.0 15.0

foreign material 0.4 0.7 1.3 3.0 5.0

Shrunken/broken kernels 3.0 5.0 8.0 12.0 20.0

total 1 3.0 5.0 8.0 12.0 20.0

Wheat of other classes 2

Contrasting classes 1.0 2.0 3.0 10.0 10.0

total 3 3.0 5.0 10.0 10.0 10.0

Stones 0.1 0.1 0.1 0.1 0.1

MAXIMUM COUNT LIMITS OF:

other material

animal filth 1 1 1 1 1

Castor beans 1 1 1 1 1

Crotalaria seeds 2 2 2 2 2

glass 0 0 0 0 0

Stones 3 3 3 3 3

Unknown foreign material 3 3 3 3 3

total 4 4 4 4 4 4

insect-damaged kernels 31 31 31 31 31

OFFICIAL U.S. GRADES AND GRADE REQUIREMENTS (Revised June 1993)

Wheat samples were obtained in Minnesota, Montana, north dakota, oregon, South dakota and Washington in the crop reporting areas identified in color. Samples were gathered during harvest from growers, farm bins and country elevators.

North Dakota

Montana

Minnesota

South Dakota

A 41

B 44

C 7

E0.4

D 6

A 62

B 69

D 56

E 27

A 9 B

31 C 12

B 22

A 56C

43F 20

Wheat grades, as defined by the USda grain inspection, packers and Stockyards administration (gipSa), reflect the general quality and condition of a representative sample. U.S. grades are based on test weight and include limits on damaged kernels, foreign material, shrunken and broken kernels, and wheat of contrasting classes. each determination is made on the basis of the grain when free from dockage.

Subclass is a separate marketing factor based on the number of kernels with a complete, hard and vitreous endosperm. for hard red spring wheat the subclasses are:

• dark northern Spring (dnS)—at least 75 percent or more dark, hard, vitreous kernels;

• northern Spring (nS)—between 25 and 74 percent dark, hard, vitreous kernels;

• red Spring (rS)—less than 25 percent dark, hard, vitreous kernels.

C12Oregon

Washington

19

CROP REPORTING AREA AND 2010 HARD RED SPRING WHEAT PRODUCTION(million bushels: 1 metric ton = 36.74 bushels)



overall grade

the average grade for the region is 1 dnS. this grade reflects the

average vitreous kernel content of 82 percent. of the 17 composite

samples, 14 graded 1 dnS, two graded 1 nS and one graded 3 nS.

wHEAt GrADinG DAtA

STATE AND CROP

REPORTING AREA

TEST WEIGHT

LBS/BU KG/HL

DAMAGE

%

FOREIGN

MATERIAL

%

SHRUNKEN/

BROKEN

KERNELS

%

TOTAL

DEFECTS

%

CONTRASTING

CLASSES

%

U.S.

GRADE

VITREOUS

KERNELS

%

MinneSota

area a 62.2 81.8 0.1 0.0 1.1 1.2 0.0 1 dnS 76

area b 59.5 78.3 0.3 0.0 1.3 1.6 0.0 1 dnS 78

State avg. 2011 61.5 80.9 0.2 0.0 1.2 1.3 0.0 1 dnS 77

State avg. 2010 61.7 81.1 0.2 0.0 0.6 0.8 0.0 1 nS 58

Montana

area a 61.6 81.0 0.0 0.0 1.2 1.2 0.0 1 dnS 96

area b 61.1 80.4 0.1 0.0 2.2 2.3 0.0 1 dnS 84

area C 62.4 82.0 0.0 0.0 1.9 1.9 0.0 1 dnS 94

area d 60.4 79.5 0.0 0.0 2.6 2.6 0.0 1 dnS 96

area e 60.4 79.5 0.0 0.0 1.1 1.1 0.0 1 dnS 97

State avg. 2011 61.3 80.6 0.0 0.0 1.7 1.8 0.0 1 dnS 90

State avg. 2010 61.3 80.6 0.0 0.0 1.0 1.0 0.0 1 nS 74

nortH daKota

area a 60.9 80.1 0.2 0.1 0.5 0.8 0.0 1 dnS 81

area b 61.1 80.4 0.3 0.0 1.2 1.5 0.0 1 dnS 81

area C 61.0 80.2 0.1 0.0 1.1 1.2 0.0 1 dnS 79

area d 59.2 77.9 0.2 0.0 2.6 2.8 0.0 1 dnS 80

area e 59.0 77.6 0.4 0.0 1.9 2.3 0.0 1 dnS 75

area f 58.7 77.3 0.2 0.0 1.5 1.7 0.0 1 nS 73

State avg. 2011 60.3 79.3 0.2 0.0 1.4 1.6 0.0 1 dnS 79

State avg. 2010 61.8 81.3 0.0 0.0 1.1 1.1 0.0 1 nS 70

SoUtH daKota

area a 56.8 74.8 0.1 0.1 4.2 4.4 0.0 3 nS 73

area b 59.0 77.6 0.2 0.0 2.6 2.8 0.0 1 dnS 82

area C 58.3 76.7 0.2 0.0 2.0 2.2 0.0 1 nS 70

State avg. 2011 58.5 77.1 0.2 0.0 2.7 2.9 0.0 1 dnS 78

State avg. 2010 60.7 79.9 0.1 0.0 1.1 1.2 0.0 1 dnS 77

Wa/or 63.4 83.3 0.0 0.0 0.9 0.9 0.0 1 dnS 94

region aVerage

avg. 2011 (6 state) 60.7 79.6 0.2 0.0 1.5 1.7 0.0 1 dnS 82

avg. 2010 (4 state) 61.6 81.0 0.1 0.0 1.0 1.1 0.0 1 nS 70

five-Year avg (4 state) 61.2 80.5 0.1 0.0 1.1 1.3 0.0 1 nS 74

REGIONAL GRADE DISTRIBUTION

1 DNS 1 NS 2 DNS Other

2010 Avg.grade 1 NS

2011 Avg.grade 1 DNS

56%50%

3%

20% 20%

13%10%

28%

Washington | oregon


other basic criteria beyond grading

factors used to determine wheat’s

initial value in the marketing system

include protein, moisture, dockage,

falling number and ash content.

protein is probably the most important

factor in determining the value of hard

red spring wheat since it relates to

many processing properties. prices

for hard red spring wheat in the U.S.

market are usually quoted for 14.0

percent protein (on a 12.0 percent

moisture basis). price premiums or

discounts may be specified for halves,

fifths and tenths of a percentage

point above and below 14.0 percent,

depending upon the crops protein

levels and distribution available to the

market.

Moisture content is an indicator

of grain storability. Wheat with low

moisture content is more stable during

storage. Moisture content also can be

an indicator of profitability in milling.

Dockage is any material easily

removed from a wheat sample

using standard mechanical means.

dockage removal is the first step in

analyzing a sample. all other factors

are determined only after dockage is

removed.

Falling number indicates the

soundness of wheat or its alpha-

amylase activity. low falling numbers

show high activity associated with

sprout damage.

ash content primarily concentrated in

the bran, is an indication of the yield

that can be expected in milling white

flour.

REGIONAL TEST WEIGHT DISTRIBUTION

2010 Avg.61.6 lbs/bu (81.0 kg/hl)

2011 Avg. 60.7 lbs/bu (79.6 kg/hl)

10%

2%

7%

3%

27%

33%34% 22%

48%

14%

lb/bu -57 57 - 57.9 58 - 59.9 60 - 61.9 62+ kg/hl -75 75 - 76.2 76.3 - 78.8 78.9 - 81.4 81.5+

eighty-three percent of the 2011 samples have a test weight of 58 lb/bu (76.3 kg/hl) or greater. the regional average test weight is 60.7 lb/bu (79.6 kg/hl).

North Dakota

Montana

Minnesota

South Dakota

61.681.0

61.180.4

62.482.0 60.4

79.5

60.479.5

60.980.1

61.180.4

59.277.9 59.0

77.6

56.874.8

59.077.6

58.376.7

62.281.8

59.578.3

58.777.3

61.080.2

rEGionAl tESt wEiGHt by ArEA

REGIONAL 1000 KERNEL WEIGHT DISTRIBUTION

-25 25-29.9 30-34.9 35-39.9 40+

2010 Avg.32.8 grams

33%

2%

45%

30%

17%

50%

15%

1%3%4%

2011 Avg.27.9 grams

twenty-two percent of the 2011 samples have a thousand kernel weight of 30 grams or more.

North Dakota

Montana

Minnesota

South Dakota

A30.8

B30.7

C29.8 D

29.7

E35.7

A28.6

B25.9

D23.7 E

23.8

A25.3

B24.0

C23.9

A30.6

B26.0

F24.4

C25.1

rEGionAl 1000 kErnEl wEiGHt by ArEA (grams)

Pounds per bushel - topKilograms per hectoliter - bottom



otHEr kErnEl QUAlity DAtA

STATE AND CROP

REPORTING AREADOCKAGE

%

MOISTURE

%

1000

KERNEL

WEIGHT

G

KERNEL

DIST.

Medium

%

KERNEL

DIST.

Large

%

PROTEIN

(Dry Matter)

%

PROTEIN

(12% Moisture)

%

DON

(ppm)

WHEAT

ASH

%

FALLING

NUMBER

(Sec)

ZELENY

SED

(cc)

MinneSota

area a 0.6 12.6 30.6 54 42 15.5 13.6 0.6 1.70 362 54

area b 1.3 13.0 26.0 59 35 16.8 14.8 1.0 1.75 385 59

State avg. 2011 0.8 12.7 29.5 55 40 15.8 13.9 0.7 1.71 368 55

State avg. 2010 0.5 13.2 33.0 36 62 15.1 13.3 <0.5 1.49 408 48

Montana

area a 0.5 10.2 30.8 69 27 15.2 13.4 <.01 1.47 335 57

area b 0.5 10.6 30.7 72 27 15.9 14.0 <0.1 1.61 379 59

area C 0.9 9.7 29.8 61 35 16.1 14.2 <0.1 1.68 358 50

area d 0.8 11.3 29.7 69 22 15.6 13.7 <0.1 1.68 353 62

area e 0.4 10.0 35.7 54 41 17.6 15.5 <0.1 1.57 352 59

State avg. 2011 0.5 10.4 30.9 69 28 15.7 13.8 <0.1 1.56 358 58

State avg. 2010 0.6 12.2 34.2 48 50 15.0 13.2 <0.1 1.45 390 60

nortH daKota

area a 0.8 12.1 28.6 67 27 17.6 15.5 1.6 1.81 360 67

area b 0.7 12.6 25.9 60 35 16.8 14.8 1.9 1.74 382 66

area C 0.6 12.5 25.1 65 29 16.6 14.6 1.2 1.78 338 62

area d 1.6 11.6 23.7 71 20 17.8 15.7 <0.1 1.87 346 64

area e 1.5 12.3 23.8 78 16 17.6 15.5 1.0 1.86 343 59

area f 0.8 12.9 24.4 75 19 17.3 15.2 1.8 1.87 382 60

State avg. 2011 0.9 12.3 25.7 67 26 17.3 15.2 1.3 1.81 360 64

State avg. 2010 0.8 12.6 32.6 47 51 15.8 13.9 <0.5 1.61 377 61

SoUtH daKota

area a 1.8 11.6 25.3 76 12 17.3 15.2 0.4 1.82 374 56

area b 0.6 12.2 24.0 75 13 17.7 15.6 1.6 1.95 399 44

area C 1.0 12.7 23.9 69 22 17.8 15.7 0.6 1.85 375 55

State avg. 2011 0.9 12.2 24.2 74 15 17.7 15.6 1.2 1.91 390 48

State avg. 2010 0.6 12.3 30.7 52 45 16.2 14.2 <0.5 1.70 402 56

Wa/or 0.2 9.3 35.5 39 58 15.5 13.6 <0.1 1.49 372 63

region aVerage

avg. 2011 (6 state) 0.8 11.8 27.9 64 30 16.6 14.6 0.8 1.73 365 59

avg. 2010 (4 state) 0.7 12.6 32.8 46 52 15.6 13.7 <0.5 1.57 387 58

five-Year avg (4 state) 0.8 12.4 31.9 47 48 16.0 14.1 n/a 1.55 397 57

Washington | oregon


REGIONAL VITREOUS KERNEL DISTRIBUTION

-25 25-50 51-74 75+

2010 Avg.70 percent

2011 Avg.82 percent

Percent

4%9% 10%10%

21% 20%

66%

60%

rEGionAl vitrEoUS kErnEl by ArEA (percent)

North Dakota

Montana

Minnesota

South Dakota

A96

B84

C94 D

96

E97

A81

B81

D80 E

75

A73

B82

C70

A76

B78

F73

C79

Sixty-six percent of the 2011 samples have a dark, hard vitreous kernel count of 75 or better.

REGIONAL PROTEINDISTRIBUTION

-12 12-12.9 13-13.9 14-14.9

2010 Avg.13.7 percent

2011 Avg.14.5 percent

3%7% 6%

16%

28%24%

31%

49%

15+

18% 18%

(12% moisture basis)

Seventy-three percent of the 2011 samples have a protein content of 14.0 percent or greater, up from forty-nine percent in 2010. rEGionAl ProtEin rAnGE by ArEA

(12% moisture basis-percent)

North Dakota

Montana

Minnesota

South Dakota

A13.4

B14.0

C14.2 D

13.7

E15.5

A15.5

B14.8

D15.7 E

15.5

A15.2

B15.6

C15.7

A13.6

B14.8

F15.2

C14.6

rEGionAl ProtEin by ArEA (12% moisture basis-percent)

Montana A 10.2-15.7Montana B 11.2-16.1Montana C 13.8-15.0Montana D 13.9-15.6Montana E 13.4-15.6

North Dakota A 13.5-18.6North Dakota B 12.5-17.4North Dakota C 12.3-16.9North Dakota D 13.6-17.9North Dakota E 12.5-17.2North Dakota F 13.5-17.2

Minnesota A 11.4-16.8Minnesota B 12.7-16.5

South Dakota A 13.5-17.1South Dakota B 13.7-16.9South Dakota C 13.3-17.3

WA/OR 11.0-15.2

North Dakota

Montana

Minnesota

South Dakota

A<0.1

B<0.1

C<0.1 D

<0.1

E<0.1

A1.6

B1.9

D<0.1 E

1.0

A0.4

B1.6

C0.6

A0.6

B1.0

F1.8

C1.2

C12Oregon

Washington

<0.1

Don by ArEA (ppm)




REGIONAL FALLING NUMBER DISTRIBUTION (seconds)

-250 251-300 301-350 351-400

2010 Avg.387 seconds

2011 Avg.365 seconds

1% 0%

4%2%

10%

47%44%

35%

400+

14%

43%

seconds

North Dakota

Montana

Minnesota

South Dakota

A335

B379

C358 D

353

E352

A360

B382

D346 E

343

A374

B399

C375

A362

B385

F382

C 338

rEGionAl fAllinG nUmbEr by ArEA (seconds)

eighty-two percent of the 2011 samples have a falling number above 350 seconds or greater.

REGIONAL AVERAGE TOTAL DEFECTS

Foreign Material Shrunken & Broken

Damaged Kernels

2006

2007

2008

2009

2010

2011

(percent)

average total defects are 1.7 percent.

REGIONAL AVERAGE DOCKAGE (percent)

Harvest Average West EastLakes

EastGulf

2006

2007

2008

2009

2010

2011

export Cargo averages

Washington | oregon


Flour is evaluated for several factors to determine

overall milling efficiency, grade, soundness and

functional properties.

extraction, or the proportion of the wheat kernel that

can be milled into flour, is important to mill profitability.

for purposes of this survey, test milling was conducted

with a buhler laboratory mill. results are suitable for

comparison between crop years, however yields are

lower than those obtained in commercial mills.

another measure of milling efficiency and of flour

grade is the ash content, or mineral residue,

remaining after incineration of a sample. the lower

the ash, the whiter and more refined the flour.

Starch damage measures physical damage to a

proportion of the starch granules of flour. the level

directly affects water absorption and dough mixing

properties.

Wet gluten provides a quantitative measure of the

gluten forming proteins in flour that are primarily

responsible for its dough mixing and baking

properties.

Falling number measures enzyme activity in flour. a

fast time indicates high activity, revealing too much

sugar and too little starch. Since starch provides

bread’s supporting structure, too much activity results

in sticky dough and poor texture in finished products.

amylograph peak viscosity is another measure of

enzyme activity.

millinG CHArACtEriStiCS



floUr QUAlity DAtA

STATE AND CROP

REPORTING AREA

FLOUR

EXTRACTION

%

FLOUR

ASH

%

FLOUR

PROTEIN

(14% moisture)

%

STARCH

DAMAGE

%

WET

GLUTEN

%

GLUTEN

INDEX

%

FALLING

NUMBER

sec

AMYLOGRAPHPEAK VISCOSITY

65G FL 100 G FL

B.U. B.U.

MinneSota

area a 69.0 0.50 12.3 8.3 33.1 95 363 572 2125

area b 69.0 0.61 13.6 8.4 36.5 93 390 600 2197

State avg. 2011 69.0 0.53 12.6 8.4 34.0 94 370 579 2143

State avg. 2010 71.5 0.55 12.2 8.3 31.8 93 395 567 2728

Montana

area a 67.8 0.46 12.2 8.1 32.0 92 407 601 2472

area b 68.0 0.49 12.6 7.6 35.3 84 410 754 2315

area C 67.9 0.57 12.8 8.2 34.9 93 423 707 2767

area d 67.0 0.58 12.5 7.8 34.0 91 429 654 2614

area e 68.2 0.50 14.1 7.6 40.5 77 448 539 2303

State avg. 2011 67.9 0.49 12.5 7.8 34.2 88 412 677 2409

State avg. 2010 69.7 0.48 12.1 7.6 33.0 96 403 625 2864

nortH daKota

area a 68.0 0.53 14.3 7.6 40.0 83 382 600 1697

area b 70.1 0.59 13.7 8.5 37.7 84 382 493 1695

area C 68.9 0.58 13.5 8.5 37.0 88 358 366 1479

area d 66.7 0.57 14.5 7.5 39.9 88 390 552 1837

area e 65.0 0.52 13.4 7.7 36.2 90 362 479 1712

area f 67.3 0.61 13.9 8.3 36.6 89 386 619 2226

State avg. 2011 68.1 0.56 13.9 8.1 38.3 86 378 517 1731

State avg. 2010 69.8 0.50 12.8 8.0 34.8 96 383 582 2552

SoUtH daKota

area a 66.2 0.54 14.0 6.3 38.5 79 447 789 2897

area b 67.5 0.65 14.2 7.9 38.8 81 407 655 2531

area C 67.0 0.65 14.2 8.2 37.8 91 420 621 2292

State avg. 2011 67.2 0.64 14.2 7.7 38.5 83 415 666 2530

State avg. 2010 69.6 0.56 13.0 7.8 36.4 89 400 491 2303

Wa/or 67.4 0.44 12.4 7.4 33.1 91 386 621 2502

region aVerage

avg. 2011 (6 state) 68.1 0.54 13.3 8.0 36.4 88 388 581 2069

avg. 2010 (4 state) 70.0 0.51 12.6 7.9 34.2 95 391 578 2613

five-Year avg (4 state) 69.3 0.51 13.1 7.9 35.3 93 414 668 2575

Washington | oregon


REGIONAL AVERAGE FLOUR EXTRACTION

2006 2007 2008 2009 2010 2011

68.6% 68.8% 69.8% 69.1% 70.0% 68.1%

5 yr avg.69.3%

REGIONAL AVERAGE ASH CONTENT

2006 2007 2008 2009 2010 2011

0.51% 0.49% 0.53% 0.51% 0.51% 0.54%

5 yr avg.0.51%

REGIONAL AVERAGE WET GLUTEN

2006 2007 2008 2009 2010 2011

37.2% 36.1% 35.2% 33.9% 34.2% 36.4%

5 yr avg.35.3%

REGIONAL AVERAGE FLOUR PROTEIN CONTENT

2006 2007 2008 2009 2010 2011

13.4%13.9% 13.3% 12.3% 12.6% 13.3%

5 yr avg.13.1%

the regional average extraction is 68.1 percent, lower than 2010 and the five-year average.

the regional average flour ash is 0.54 percent, higher than 2010 and the five-year average.

average wet gluten content for the 2011 crop is 36.4 percent, an increase from 2010.

the 2011 crop produced an average flour protein content of 13.3 percent, an increase from 2010.

North Dakota

Montana

Minnesota

South Dakota

A67.8

B68.0

C67.9 D

67.0

E68.2

A68.0

B70.1

D66.7 E

65.0

A66.2

B67.5

C67.0

A69.0

B69.0

F67.3

C68.9

North Dakota

Montana

Minnesota

South Dakota

A0.46

B0.49

C0.57 D

0.58

E0.50

A0.53

B0.59

D0.57 E

0.52

A0.54

B0.65

C0.65

A0.50

B0.61

F0.61

C0.58

North Dakota

Montana

Minnesota

South Dakota

A32.0

B35.3

C34.9 D

34.0

E40.5

A40.0

B37.7

D39.9 E

36.2

A38.5

B38.8

C37.8

A33.1

B36.5

F36.6

C37.0

North Dakota

Montana

Minnesota

South Dakota

A12.2

B12.6

C12.8 D

12.5

E14.1

A14.3

B13.7

D14.5 E

13.4

A14.0

B14.2

C14.2

A12.3

B13.6

F13.9

C13.5

AvErAGE floUr ExtrACton by ArEA (percent)

AvErAGE floUr ASH by ArEA (percent)

AvErAGE wEt GlUtEn by ArEA (percent)

AvErAGE floUr ProtEin by ArEA (percent)



DoUGH CHArACtEriStiCSphysical characteristics of dough are evaluated to reveal useful information about variations in flour types, processing requirements and expected end-product quality.

a farinograph traces a curve during the dough mixing process to record variations in gluten development and the breakdown of

gluten proteins over time. Water absorption indicates the amount of water that can be added to the flour until the dough reaches

a definite consistency. peak time indicates the number of minutes required to achieve this level of dough consistency and mixing tolerance indicates the stability of the dough. both development time and mixing tolerance are related to dough strength. farinograms are rated on a scale of 1 to 8, with higher values indicating strong mixing properties.

the extensigraph measures dough strength by stretching a piece of dough on a hook until it breaks. the apparatus traces a curve that measures extensibility, resistance to extension and the area beneath the curve, or energy value.

an alveograph traces a curve that measures the air pressure necessary to inflate a piece of dough to the point of rupture.

the overpressure (p) value reflects the maximum pressure needed to deform the piece of dough during the inflation

process and is an indication of resistance, or dough stability. the length (l) measurement reflects dough extensibility. the deformation

energy (W) measurement is the amount of energy needed to inflate the dough to the point of rupture and is indicative of dough strength.

REGIONAL AVERAGE FARINOGRAM ABSORPTION

0

2006 2007 2008 2009 2010 2011

66.4% 65.7% 66.9% 66.2% 64.5% 64.5%

5 yr avg.65.9%

the average farinogram absorption is 64.5 per-cent, the same as last year.

REGIONAL AVERAGE FARINOGRAPH RESULTS

Peak time - minutes

Stability - minutes

2006 2007 2008 2009 2010 2011

the 2011 average peak time is 7.5 minutes and stability is 11.0 minutes, slightly stronger than 2010.

Washington | oregon


PHySiCAl DoUGH QUAlity ProPErtiESFARINOGRAPH

STATE AND CROP

REPORTING AREA

ABSORPTION

%

PEAK TIME

min

STABILITY

min

MTI

B.U.

CLASSIFICATION VALORIMETER

MinneSota

area a 63.2 8.0 11.5 40 5.0 69

area b 64.4 7.5 11.5 30 5.0 68

State avg. 2011 63.5 7.9 11.5 38 5.0 69

State avg. 2010 64.1 6.0 9.1 40 4.3 54

Montana

area a 62.6 7.0 9.5 50 4.0 66

area b 64.4 7.5 8.0 45 4.0 61

area C 65.7 7.0 11.5 30 5.0 67

area d 64.3 6.5 10.0 50 5.0 63

area e 68.0 7.0 9.0 30 4.0 65

State avg. 2011 63.9 7.2 8.9 46 4.1 64

State avg. 2010 64.2 7.2 10.2 38 4.9 67

nortH daKota

area a 65.8 8.0 13.0 40 6.0 70

area b 66.2 6.5 9.5 45 4.0 63

area C 65.2 8.0 12.5 40 5.0 70

area d 65.8 8.0 13.0 30 5.0 70

area e 65.6 8.0 11.5 30 5.0 69

area f 64.0 8.0 13.0 40 6.0 70

State avg. 2011 65.7 7.6 11.9 38 5.1 68

State avg. 2010 64.8 6.2 11.1 29 5.2 63

SoUtH daKota

area a 62.7 6.0 10.5 45 5.0 62

area b 63.5 6.5 11.0 40 5.0 64

area C 63.4 8.5 12.5 30 5.0 73

State avg. 2011 63.4 6.9 11.3 39 5.0 66

State avg. 2010 64.7 4.8 7.0 47 4.0 56

Wa/or 62.9 7.0 10.0 45 5.0 66

region aVerage

avg. 2011 (6 state) 64.5 7.5 11.0 40 4.8 67

avg. 2010 (4 state) 64.5 6.2 10.2 34.7 4.8 61

five-Year avg (4 state) 65.9 8.0 15.1 28.1 5.8 70

2011 AvErAGE fArinoGrAm

2 31

5 64

7 8

REFERENCE fArinoGrAmS FOR HARD RED SPrinG wHEAt



AvErAGE fArinoGrAm AbSorPtion by ArEA (percent)

North Dakota

Montana

Minnesota

South Dakota

A62.6

B64.4

C65.7 D

64.3

E68.0

A65.8

B66.2

D65.8 E

65.6

A62.7

B63.5

C63.4

A63.2

B64.4

F64.0

C65.2

AvErAGE PEAk timE by ArEA (minutes)

North Dakota

Montana

Minnesota

South Dakota

A7.0

B7.5

C7.0 D

6.5

E7.0

A8.0

B6.5

D8.0 E

8.0

A6.0

B6.5

C8.5

A8.0

B7.5

F8.0

C8.0

AvErAGE StAbility by ArEA (minutes)

North Dakota

Montana

Minnesota

South Dakota

A9.5

B8.0

C11.5 D

10.0

E9.0

A13.0

B9.5

D13.0 E

11.5

A10.5

B11.0

C12.5

A11.5

B11.5

F13.0

C12.5

2011 AvErAGE AlvEoGrAm

p-curve height shows maximum pressure needed to deform dough, indicating stability. l-length of curve reflects extensibility. W- measurement of total energy or work needed to inflate dough.

2011 AvErAGE ExtEnSiGrAm

indicates ex-tensibility and resistance to extesension. area beneath curve indicates the energy or work required.

135 min

45 min

Washington | oregon


PHySiCAl DoUGH QUAlity ProPEtiESEXTENSIGRAPH ALVEOGRAPH

STATE AND CROP

REPORTING AREA

EXTENSIBILITY

45 MIN

cm

RESISTANCE

45 MIN

B.U.

AREA

sq cm

EXTENSIBILITY

135 MIN

cm

RESISTANCE

135 MIN

B.U.

AREA

sq cm

p

mm

L

mm

P/L

ratio

W

joules X 104

MinneSota

area a 17.6 427 98 16.6 545 115 85 124 0.69 359

area b 17.5 445 103 16.8 533 116 81 123 0.66 327

State avg. 2011 17.5 432 99 16.6 542 115 84 124 0.68 351

State avg. 2010 17.2 506 116 15.1 661 126 104 105 0.99 391

Montana

area a 18.6 477 117 15.6 775 155 88 124 0.71 354

area b 18.1 329 83 17.7 450 105 77 128 0.60 289

area C 18.4 490 119 16.3 696 144 97 112 0.87 373

area d 17.5 432 101 16.1 603 127 89 121 0.74 354

area e 20.2 307 86 19.9 449 118 85 134 0.63 327

State avg. 2011 18.4 398 99 16.8 596 128 83 126 0.66 323

State avg. 2010 15.7 432 89 13.5 737 125 105 106 0.99 382

nortH daKota

area a 20.0 336 92 21.4 457 127 74 136 0.54 302

area b 18.6 365 90 19.2 430 109 77 126 0.61 284

area C 18.2 368 91 18.6 465 114 81 128 0.63 340

area d 20.3 382 107 19.5 458 119 79 135 0.59 327

area e 18.7 421 107 17.3 490 112 85 129 0.66 335

area f 19.4 384 99 19.8 470 123 78 121 0.64 306

State avg. 2011 19.2 369 96 19.5 456 117 78 130 0.60 312

State avg. 2010 16.8 541 116 14.5 795 144 108 113 0.96 437

SoUtH daKota

area a 18.8 372 94 17.7 514 120 65 129 0.50 250

area b 18.7 354 90 17.6 435 100 68 120 0.57 246

area C 18.6 448 110 17.8 551 127 79 113 0.70 298

State avg. 2011 18.7 377 95 17.6 471 108 70 120 0.58 258

State avg. 2010 15.9 312 68 15.6 464 97 89 103 0.86 285

Wa/or 16.4 482 104 16.6 637 136 85 120 0.71 354

region aVerage

avg. 2011 (6 state) 18.5 394 97 18.1 512 119 80 126 0.63 318

avg. 2010 (4 state) 16.5 489 105 14.5 726 132 104 109 0.95 402

five-Year avg (4 state) 19.4 463 117 19.4 555 137 110 109 1.01 411

AvErAGE DoUGH ClASSifiCAtion by ArEA (scale of 1-8)

North Dakota

Montana

Minnesota

South Dakota

A4.0

B4.0

C5.0 D

5.0

E4.0

A6.0

B4.0

D5.0 E

5.0

A5.0

B5.0

C5.0

A5.0

B5.0

F6.0

C5.0




bAkinG CHArACtEriStiCSthe gluten strength in flour milled from U.S. hard red spring wheat is essential to supporting the heavy ingredients in many whole grain and artisan breads.

although consumers make the ultimate judgement, baking tests are the final laboratory method for evaluating wheat quality. in general, a good correlation exists between loaf volume and protein quantity and quality.

laboratory technicians also visually evaluate test loaves for crumb grain, texture and color, as well as crust color and loaf symmetry.

Washington | oregon


bAkinG DAtA

STATE AND CROP

REPORTING AREA

BAKING

ABSORPTION

%

DOUGH

HANDLING

PROPERTIES

LOAF VOLUME

CC

GRAIN AND

TEXTURE

CRUMB

COLOR

CRUST

COLOR SYMMETRY

MinneSota

area a 61.7 10.0 958 8.0 8.5 10.0 8.5

area b 62.9 10.0 953 8.8 8.5 10.0 9.0

State avg. 2011 62.0 10.0 956 8.2 8.5 10.0 8.6

State avg. 2010 62.6 10.0 923 7.5 8.8 9.6 7.6

Montana

area a 61.1 10.0 890 8.8 8.3 10.0 8.0

area b 62.9 10.0 910 8.5 8.0 10.0 9.0

area C 64.2 10.0 920 8.0 7.5 10.0 8.5

area d 62.8 10.0 933 8.0 8.3 10.0 8.0

area e 66.5 10.0 935 8.5 7.8 10.0 9.0

State avg. 2011 62.4 10.0 904 8.6 8.1 10.0 8.5

State avg. 2010 62.7 10.0 894 8.0 8.9 9.9 8.3

nortH daKota

area a 64.3 10.0 1055 8.8 8.3 10.0 9.0

area b 64.7 10.0 1025 9.0 8.3 10.0 9.5

area C 63.7 10.0 1003 8.5 8.0 10.0 8.5

area d 64.3 10.0 1070 8.8 8.0 10.0 9.5

area e 64.1 10.0 1023 8.5 8.0 10.0 9.0

area f 62.5 10.0 1055 8.5 8.8 10.0 8.5

State avg. 2011 64.2 10.0 1039 8.7 8.2 10.0 9.1

State avg. 2010 63.3 10.0 943 8.4 8.9 10.0 8.2

SoUtH daKota

area a 61.2 10.0 988 8.3 8.0 9.5 8.0

area b 62.0 10.0 1005 8.8 8.0 9.5 8.5

area C 61.9 10.0 950 9.0 8.0 10.0 9.5

State avg. 2011 61.9 10.0 990 8.7 8.0 9.6 8.7

State avg. 2010 63.2 10.0 917 9.2 8.8 10.0 8.9

Wa/or 61.4 10.0 910 8.5 9.0 10.0 8.0

region aVerage

avg. 2011 (6 state) 63.0 10.0 984 8.6 8.2 10.0 8.8

avg. 2010 (4 state) 63.0 10.0 927 8.2 8.9 9.9 8.2

five-Year avg (4 state) 64.4 10.0 969 8.3 8.5 10.0 9.1

REGIONAL AVERAGE BAKING ABSORPTION

2006 2007 2008 2009 2010 2011

64.9% 64.2% 65.4% 64.7% 63.0% 63.0%

5 yr avg.64.4%

REGIONAL AVERAGE LOAF VOLUME (cubic centimeters)

2006 2007 2008 2009 2010 2011

975 977 925 927 984

5 yr avg. 969 cc

1042

baking absorption for the 2011 crop is 63.0 percent, the same as last year.

loaf volume for the 2011 crop is 984 cubic cen-timeters, higher than last year and the five-year average



AvErAGE bAkinG AbSorPtion by ArEA (percent)

AvErAGE loAf volUmE by ArEA (cubic centimeters)

North Dakota

Montana

Minnesota

South Dakota

A61.1

B62.9

C64.2 D

62.8

E66.5

A64.3

B64.7

D64.3 E

64.1

A61.2

B62.0

C61.9

A61.7

B62.9

F62.5

C63.7

North Dakota

Montana

Minnesota

South Dakota

A890

B910

C920 D

933

E935

A1055

B1025

D1070 E

1023

A988

B1005

C950

A958

B953

F1055

C1003

Final loaves representing the regional protein composites for the 2011 crop. W - repre-sents pnW tributary region and e - represents the gulf/great lakes tributary.

photo: nDSu Quality lab

Washington | oregon


SUmmAry informAtionaVeRage Quality FactoRS FoR tHe Regional HaRD ReD SpRing WHeat cRop

2006 2007 2008 2009 2010Five-yearAverage

2011(6 state)

WHEAT GRADING DATA

test Weight (lb/bu) 60.6 61.1 61.0 61.8 61.6 61.2 60.7

test Weight (kg/hl) 79.7 80.4 80.2 81.3 81.0 80.5 79.6

Vitreous Kernels (%) 82 79 71 71 70 74 82

1000 Kernel Weight (gm) 28.9 31.2 32.6 34.0 32.8 31.9 27.9

protein 12% moisture (%) 15.0 14.2 14.3 13.1 13.7 14.1 14.6

protein dry (%) 17.1 16.1 16.2 14.9 15.6 16.0 16.6

ash: 14% moisture (%) 1.53 1.60 1.55 1.51 1.57 1.55 1.73

falling number (sec) 416 428 379 375 387 397 365

FLOUR DATA

extraction (%) 68.6 68.8 69.8 69.1 70.0 69.3 68.1

ash: 14% moisture (%) 0.51 0.49 0.53 0.51 0.51 0.51 0.54

protein: 14% moisture (%) 13.9 13.4 13.3 12.3 12.6 13.1 13.3

Wet gluten (%) 37.2 36.1 35.2 33.9 34.2 35.3 36.4

falling number (sec) 436 449 397 397 391 414 388

amylograph peak Viscosity

65g fl (b.U.) 783 711 689 580 578 668 581

100g fl (b.U.) 3086 2647 2501 2027 2613 2575 2069

PHYSICAL DOUGH PROPERTIES

farinograph:

absorption (%) 66.4 65.7 66.9 66.2 64.5 65.9 64.5

peak time (min) 10.8 9.6 7.1 6.3 6.2 8.0 7.5

Stability (min) 22.4 22.1 11.0 9.9 10.2 15.1 11.0

Classification 7.5 6.9 5.0 4.8 4.8 5.8 4.8

(med) (strong) (med) (med) (med) (med) (med)

extensigraph:

extensibility-45 min (cm) 20.7 17.0 19.1 19.2 16.5 18.5 19.4

resistance-45 min (b.U.) 544 508 418 386 489 469 394

area-45 min (sq cm)) 143 110 107 100 105 113 97

alveograph:

p (mm) 116 116 108 96 104 108 80

l (mm) 106 104 110 122 109 110 126

W ( joules X 104) 453 433 406 382 402 415 318

BAKING DATA

absorption (%) 64.9 64.2 65.4 64.7 63.0 64.4 63.0

dough Handling properties 10.0 10.0 10.0 9.8 10.0 10.0 10.0

loaf Volume (CC) 1042 975 977 925 927 969 984

grain and texture 8.0 7.9 8.9 8.6 8.2 8.3 8.6

Crumb Color 7.7 8.2 8.8 8.9 8.9 8.5 8.2

Crust Color 10.0 10.0 10.0 10.0 9.9 10.0 10.0

Symmetry 9.9 9.9 9.3 8.3 8.2 9.1 8.8


2011 QUAlity fACtorS by ProtEin rAnGE

EAST Protein Ranges

Production % 14% 23% 63%

WHEAT GRADING DATA Low Medium High

test Weight (lb/bu) 62.0 60.8 59.2

test Weight (kg/hl) 81.5 80.0 77.9

damage (%) 0.2 0.3 0.3

Shrunken/broken (%) 1.0 1.3 2.0

total defects (%) 1.3 1.6 2.3

Vitreous Kernels (%) 64.0 73.0 84.0

grade 1 nS 1 nS 1 dnS

WHEAT DATA

dockage (%) 0.6 0.6 0.6

Moisture (%) 12.7 12.6 12.6

protein: 12%/0% moisture (%) 12.9/14.7 14.0/15.9 15.5/17.6

ash: 14%/0% moisture (%) 1.62/1.88 1.74/2.02 1.83/2.13

1000 Kernel Weight 31.0 28.7 23.9

falling number (sec) 368 367 370

Sedimentation (cc) 56.9 55.9 60.5

FLOUR DATA

extraction (%) 70.6 70.4 69.2

Color: l 91.0 90.2 90.5

a -0.9 -0.8 -0.9

b 8.6 9.1 8.9


ash: 14%/0% moisture (%) 0.55/0.64 0.57/0.66 0.62/0.72

Wet gluten (%) 30.1 34.4 39.0

gluten index (%) 97.4 91.9 84.0


amylograph Viscosity: 65g fl (bU) 587 547 467

DOUGH PROPERTIES

farinograph: absorption (%) 63.9 64.9 65.9

peak time (min) 6.5 8.0 8.0

Stability (min) 13.0 12.0 12.5

Classification 5.0 5.0 5.0

alveograph: p (mm) 95 85 83

l (mm) 100 123 123

p/l ratio 0.95 0.69 0.67

W (10-4 joules) 333 343 320

extensograph (45/135 min): resistance 463/602 409/515 351/440

extensibility (cm) 16.8/15.5 17.9/18.5 17.6/18.8

area (sq cm) 101/117 96/122 84/107

BAKING DATA

absorption (%) 62.4 63.4 64.4

Crumb Grain and Texture 8.5 8.5 8.5

Loaf Volume (cc) 928 970 1013

WEST Protein Ranges





damage (%) 0.0 0.0 0.3




grade 1 dnS 1 dnS 1 dnS

WHEAT DATA

dockage (%) 0.5 0.5 0.8

Moisture (%) 10.4 10.7 11.4


ash: 14%/0% moisture (%) 1.46/1.70 1.56/1.81 1.73/2.01

1000 Kernel Weight 32.3 33.3 31.1



FLOUR DATA

extraction (%) 68.0 68.1 66.1

Color: l 91.0 90.7 91.0

a -1.1 -1.0 -1.0

b 8.9 9.0 8.9


ash: 14%/0% moisture (%) 0.47/0.54 0.47/0.54 0.52/0.60

Wet gluten (%) 30.1 34.1 40.0

gluten index (%) 94.4 88.5 80.1



DOUGH PROPERTIES






l (mm) 109 134 139

p/l ratio 0.82 0.62 0.55

W (10-4 joules) 321 349 310



area (sq cm) 84/111 100/121 91/113

BAKING DATA

absorption (%) 61.6 63.0 64.5

Crumb grain and texture 8.8 8.5 9.0

Loaf Volume (cc) 860 928 998

Samples in this region were collected from Montana, north dakota areas a and d, oregon, South dakota area a and Washington.

Samples in this region were collected from north dakota areas b, C, e and f, South dakota areas b and C, and Minnesota.


2011 rEGionAl QUAlity fACtorS by ProtEin rAnGE

performance characteristics often improve as buyers

increase their protein specifications. to illustrate the

correlation between higher protein and other quality

parameters, samples of the regional crop were

segregated by protein levels (all based on 12 percent

moisture content):

• low (less than 13.5 percent),

• medium (13.5 percent to 14.5 percent), and

• high (more than 14.5 percent).

OVERALL CROP Protein Ranges





damage (%) 0.1 0.2 0.3




grade 1 dnS 1 dnS 1 dnS

WHEAT DATA

dockage (%) 0.6 0.6 0.7

Moisture (%) 11.5 11.8 12.1


ash: 14%/0% moisture (%) 1.54/1.79 1.66/1.93 1.79/2.08

1000 Kernel Weight 31.7 30.6 27.0



FLOUR DATA

extraction (%) 69.2 69.4 67.9

Color: l 91.0 90.4 90.7

a -1.0 -0.9 -0.9

b 8.8 9.1 8.9


ash: 14%/0% moisture (%) 0.51/0.59 0.53/0.62 0.58/0.67

Wet gluten (%) 30.1 34.3 39.4

gluten index (%) 95.8 90.5 82.4



DOUGH PROPERTIES






l (mm) 104 128 130

p/l ratio 0.88 0.66 0.62

W (10-4 joules) 327 346 316



area (sq cm) 92/114 97/121 87/110

BAKING DATA

absorption (%) 62.0 63.2 64.4

Crumb grain and texture 8.5 8.5 8.7

loaf Volume (cc) 892 952 1006

as protein content increased in the 2011 crop, wet gluten, absorption, extensibility, stability and loaf volume all improved.

REGIONAL AVERAGE: PRODUCTION DISTRIBUTION BY PROTEIN RANGE

17% Low

22% Medium61% High



Data contained in previous sections of this report are derived from the testing of samples gathered during harvest from origination points throughout the U.S. hard red spring wheat region. the results provide an assessment of the overall quality of the crop produced in a given year.

u.S. Wheat associates, the export market development arm for american wheat growers, furthers this information by commissioning an export cargo sampling program. the program provides an accurate representation of the supplies moving through the grain marketing and transportation system and actually reaching export points. results show the quality levels at which U.S. wheat is realistically traded and are useful to customers in developing reasonable purchase specifications.

the Federal grain inspection Service oversees the program whereby all export inspection agencies at all ports collect every tenth sublot sample from every vessel of U.S. wheat shipped during three two-month time periods annually.

the hard red spring wheat samples are sent to the north dakota State University plant Science department’s Hard red Spring Wheat Quality laboratory for analysis. average results for the past two years are below. the samples represented here are based on samples collected from october 2009 - June 2010 for crop year 2009, and from october 2010 - april 2011 for crop year 2010. grade data in the table is the actual official grade on individual sublots.

ExPort CArGo SAmPlinG

WEST AVERAGE GREAT LAKES AVERAGE(EAST)

GULF AVERAGE(EAST)

SAMPLE COUNT2009(180)

2010(91)

2009(21)

2010(38)

2009(51)

2010(35)

GRADING DATA

test Weight (lb/bu) 62.5 61.5 62.8 62.3 62.0 61.8

test Weight (kg/hl) 82.2 80.8 82.5 81.9 81.6 81.3

damaged Kernels (%) 0.3 0.3 1.2 1.3 1.1 1.0

Shrunken & broken (%) 0.9 1.1 0.7 0.9 0.7 0.8

total defects (%) 1.3 1.6 2.0 2.4 2.0 1.9

Vitreous Kernels (%) 74 68 51 45 54 52

grade 1 nS 1 nS 1 nS 1 nS 1 nS 1 nS

OTHER WHEAT DATA

dockage (%) 0.3 0.3 0.6 0.6 0.6 0.7

Moisture (%) 11.8 11.9 13.0 12.0 13.1 12.8

protein: 12%/0% moisture basis 13.5/15.3 13.6/15.5 12.7/14.4 13.0/14.8 13.1/14.9 13.0/14.8

ash: (%) 14%/0% moisture basis 1.48/1.73 1.53/1.77 1.48/1.72 1.51/1.76 1.53/1.78 1.55/1.80

Kernel Size (%) lg/md/sm 58/40/2 50/47/3 58/40/2 55/43/2 63/35/2 53/45/3

falling number (sec) 400 381 391 387 394 409

don 0.2 0.0 0.1 0.0 0.2 0.2

Washington | oregon


WEST AVERAGE GREAT LAKES AVERAGE (EAST)

GULF AVERAGE (EAST)

2009 2010 2009 2010 2009 2010

FLOUR DATA

lab Mill extraction (%) 71.2 69.6 72.9 70.5 72.1 70.3

Color: l (white-black) 90.1 90.8 89.8 90.7 89.9 90.7

a (red-green) -0.87 -0.99 -0.82 -0.99 -0.86 -0.95

b (yellow-blue) 8.8 8.8 8.9 8.9 8.9 8.8

protein 14%/0% moisture basis 12.7/14.7 12.5/14.6 11.9/13.8 11.9/13.9 12.3/14.3 11.9/13.8

ash: (%) 14%/0% moisture basis 0.54/0.63 0.53/0.62 0.57/0.67 0.53/0.61 0.57/0.67 0.56/0.65

Wet gluten (%) 35.0 33.5 31.0 31.8 33.4 31.8

gluten index (%) 92 91 96 94 92 92

falling number (sec) 435 415 411 408 419 428

amylograph peak Viscosity 65 g fl (bU) 581 530 461 558 503 625

PHYSICAL DOUGH DATA

farinograph: absorption (%) 67.7 64.6 68.0 64.3 67.5 63.8

peak time (min) 7.1 6.1 6.3 4.9 6.6 5.2

Stability (min) 10.8 10.8 10.6 10.3 10.6 10.6

Classification 4.9 4.8 4.9 4.7 4.9 4.8

alveograph: p (mm) 120 105 138 109 123 105

l (mm) 101 111 75 104 90 100

p/l ratio 1.20 0.94 1.84 1.05 1.37 1.05

W ( joules X 104) 397 397 377 400 371 368

BAKING DATA

absorption 66.6 63.3 66.5 63.3 66.4 62.5

loaf Volume (cc) 905 925 851 899 889 881

Crumb grain & texture 8.4 8.4 8.3 8.2 8.3 8.2




all quality data contained in this report are the result of testing and analysis conducted by or under the supervision of dr. Senay Simsek, Wheat Quality Specialist, and brent Hinsz, rachel olson, delane olson, Kelly McMonagle, Kristin Whitney and Mary Valenzuela, food technologists; and gloria nygard, research specialist with the Hard red Spring Wheat Quality laboratory in the department of plant Science at north dakota State University, fargo, USa.

collection

the north dakota, South dakota, Montana and Minnesota state offices of the national agricultural Statistics Service obtained wheat samples during harvest directly from growers, farm bins and local elevators. these samples reflect the condition of the grain at the point of origin. Collection began in early august when approximately 15 percent of the hard red spring wheat had been harvested and continued until the end of September when about 98 percent of the region’s crop was harvested.

Sample collection was weighted by county production histories with a total of 757 samples being collected during harvest from Minnesota (120), Montana (140), north dakota (389), South dakota (86) and Wa/or (22).

analysis

approximately 60 percent of the total wheat samples collected were analyzed for grade and other physical kernel characteristics. distributions as a percentage of the harvested crop were calculated for key factors including test weight, thousand kernel weight, protein, falling number, and overall grade. distribution results may differ from data presented in the various tables, because the latter are derived from production adjusted averages, rather than simple averages.

Quality tests, including milling, flour evaluation, physical dough and bread properties, were conducted on composite samples representing each crop reporting area. again, all state and regional averages have been adjusted to reflect production as opposed to simple averaging.

lAborAtory AnAlySiS

mEtHoDS, tErmS, SymbolS

Washington | oregon

WHeat

SaMple collection•Eachsamplecontainedapproximately2to3pounds of wheat, stored in sealed, moisture proof plastic bags.

MoiStuRe•OfficialUSDAprocedureusingMotomcoMoistureMeter.

lAborAtory AnAlySiS


gRaDe•OfficialUnitedStatesStandardsforGrain,asdetermined by a licensed grain inspector. north dakota grain inspection Service, fargo, nd, provided grades for composite wheat samples representing each crop reporting area.

VitReouS KeRnelS•Approximatepercentageofkernels having vitreous endosperm.

DocKage•OfficialUSDAprocedure.Allmatterotherthan wheat which can be removed readily from a test portion of the original sample by use of an approved device (Carter dockage tester). dockage may also include underdeveloped, shriveled and small pieces of wheat ker nels removed in properly separating the material other than wheat and which cannot be recovered by properly rescreening or recleaning.

teSt WeigHt•AmericanAssociationofCerealChemists Method 55-10 approved april 1961, revised october 1999. Measured as pounds per bushel (lb/bu), kilograms per hectoliter (kg/hl) = (lbs/bu X 1.292) + 1.419. *approved Methods of the american association of Cereal Chemists, Cereal laboratory Methods (10th edition), St. paul, Mn (2000).

tHouSanD KeRnel WeigHt•Basedon10gramsample of cleaned wheat (free of foreign material and broken kernels) counted by electronic seed counter.

KeRnel SiZe DiStRiBution•Percentagesofthesize of kernels (large, medium, small) were determined using a wheat sizer equipped with the following sieve openings: •topsieve—Tyler#7with2.92mmopening; •middlesieve—Tyler#9with2.24mmopening;and •bottomsieve—Tyler#12with1.65mmopening.

pRotein•AmericanAssociationofCerealChemists(aaC) Method: 46-30 (Combustion Method), expressed on dry basis and 12 percent moisture basis.

aSH•AmericanAssociationofCerealChemistsMethod 08-01, approved april 1961, revised october 1999; expressed on a 14 percent moisture basis.

Don •Analysiswasdoneongroundwheatusingagaschromatograph with an electron capture detector as described in J. assoc. official anal.Chem 79,472 (1996)

Falling nuMBeR•AmericanAssociationofCerealChemists Method 56-81b, approved november 1972, revised September 1999; units of seconds (14 percent moisture basis).

SeDiMentation•AmericanAssociationofCerealChemists Method 56-61a, expressed in centimeters. approved Methods of the american association of Cereal Chemists, (8th edition), St. paul, Mn (1983).

FlouR

eXtRaction•Thoroughlycleanedwheatistemperedto 15.5 percent moisture for 16 hours and an additional 0.5 percent water is added five minutes prior to milling. the milling laboratory is controlled at 68 per cent relative humidity and 72°f to 74°f. Milling is performed on a buhler laboratory mill (type MlU-202). Straight grade flour (of all six flour streams) is blended and reported as “flour extraction.” the blended flour is rebolted through an 84 SS sieve to remove any foreign material. this product is used for the other flour quality determinations.

aSH•AmericanAssociationofCerealChemistsMethod 08-01, approved april 1961, revised october 1999; expressed on a 14 percent moisture basis.

pRotein•AmericanAssociationofCerealChemists(aaCC) Method 46-30 (Combustion Method), expressed on a 14 percent moisture basis.

Wet gluten•AmericanAssociationofCerealChemists Method 38-12, approved october 1999; expressed on a 14 percent moisture basis determined with the glutomatic instrument.

gluten inDeX•AmericanAssociationofCerealChemists Method 38-12, approved october 1999; determined with the glutomatic instrument as an indication of gluten strength.

FlouR Falling nuMBeR•AmericanAssociationofCereal Chemists Method 56-81b, approved november 1972, revised September 1992; units of seconds. determination is performed on 7.0 g of buhler milled flour (14 percent moisture basis).

aMylogRaM•(100g)AmericanAssociationofCereal Chemists Method 22-10. peak vis cosity reported in brabender units (b.U.), on a 14 percent moisture basis.

(65 g) american association of Cereal Chemists Method 22-10, modified as follows: 65 g of flour (14 percent moisture basis) are slurried in 450 ml distilled water, paddle stirrers are used with the brabender amylograph. peak viscosity reported in brabender units (b.U.), on a 14 percent moisture basis.

StaRcH DaMage•AmericanAssociationofCerealChemists Method 76-31. proportion of starch granules that have incurred physical damage from milling.



pHySical DougH pRopeRtieS

FaRinogRaM•AmericanAssociationofCerealChemists Method 54-21; constant flour weight method, small (50 g) mixing bowl. (flour weight 14 percent moisture basis)

aBSoRption•Amountofwaterrequiredtocentercurve peak on the 500 brabender unit line, expressed on 14 percent moisture basis.

peaK tiMe• the interval, to the nearest 0.5 min, from the first addition of water to the maximum consistency immediately prior to the first indication of weakening. also known as dough development time.

StaBility• the time interval, to the nearest 0.5 min, between the point where the top of the curve that first intersects the 500-bU line and the point where the top of the curve departs the 500-bU line.

MiXing toleRance inDeX• the difference, in brabender units, from the top of the curve at the peak to the top of the curve measured five minutes after the peak.

ValoRiMeteR Value• an empirical, single-figure quality score based on the development time and tolerance to mixing. derived from the farinogram by means of a special template supplied by the equipment manufacturer. generally, stronger flours have higher valorimeter values.

claSSiFication• an empirical classification incorporating peak time, sta bility, Mti, and general curve characteristics. a scale of 1 to 8 is employed with higher values indicating stronger curve types.

eXtenSigRaM• american association of Cereal Chemists Method 54-10, approved april 1961, revised october 1982; modified as follows: (a) 100 grams of flour (14 percent moisture basis), 2.0 percent sodi um chloride (U.S.p.) and water (equal to farinograph absorption minus 2 percent) are mixed to optimum development in a national pin dough mixer; (b) doughs are scaled to 150 grams, rounded, moulded, placed in extensigram holders, and rested for 45 minutes and 135 minutes, respectively, at 30°C and 78 percent relative humidity. the dough is then stretched as described in the pro-cedure referenced above. for conversion purposes, 500 grams equals 400 b.U.

eXtenSiBility• total length of the curve at the base line in centimeters.

ReSiStance• Maximum curve height, reported in brabender units (b.U.).

aRea•Theareaunderthecurveismeasuredandreported in square cen timeters.

alVeogRapH•InternationalAssociationofCerealChemists Standard no. 121. Measurement of dough extensibility and resistance to extension.

“p”•Maximaloverpressure;relatedtodough’sresistance to deforma tion.

“l”•Doughextensibility.

“W”•The“work”associatedwithdoughdeformation.

BaKing

pRoceDuRe•AmericanAssociationofCerealChemists Method 10-09, approved September 1985; modified as follows: (a) fungal amylase (SKb 15) replacing malt dry powder, (b) instant dry yeast (1 percent) in lieu of compressed yeast, (c) 5 to 10 ppm ammonium phosphate, where added oxidants are required, (d) 2 percent shortening added. doughs are mechanically punched using 6-inch rolls, and mechanically moulded using a national “roll-r-Up” moulder. baking is accomplished in “Shogren-type” pans.

BaKing aBSoRption• Water required for optimum dough baking performance, expressed as a percent of flour weight on a 14 percent mois ture basis.

DougH cHaRacteR• Handling characteristics assessed at panning on a scale of 1 to 10 with higher scores preferred.

loaF VoluMe• rapeseed displacement measurement made 30 minutes after bread is removed from the oven.

cRuMB gRain anD teXtuRe•Visualcomparisontostandard using a constant illumination source. Scale of 1 to 10, the higher scores preferred.

cRuMB coloR• Visual comparison with a standard using a constant illu mination source on a scale of 1 to 10, the higher scores preferred.

cRuSt coloR•Visualcomparisonwithastandardusing a constant illu mination source on a scale of 1 to 10, the higher scores preferred.

SyMMetRy• Visual comparison with a standard using a constant illumi nation source on a scale of 1 to 10, the higher scores preferred.

Washington | oregon


vAriEtAl informAtion AnD ComPAriSonSQuality products begin with quality ingredients. in wheat, quality begins with the varieties planted. Within the hard red spring class of wheat, there are different varieties available — all with relatively uniform characteristics.

Spring wheat variety development is carried out through public breeding programs at north dakota State University in fargo, the University of Minnesota in St. paul, South dakota State University in brookings, and Montana State University in bozeman. public plant breeders test varieties for performance at experiment stations across the region. private firms also develop spring wheat varieties for the region. the two primary ones are agripro and Westbred.

before any spring wheat variety is released for commercial production, it must meet or exceed current standards for the class. prospective variety releases are evaluated for milling and baking characteristics as well as for yield, protein content, test weight, resistance to diseases and insects, and straw strength.

57

58

59

60

61

62

63

64

75.0

76.4

77.6

78.9

80.2

81.5

82.8

84.1

lbs/bu kgs/hl

Target Value

Glenn

Vantage

Brick

Barlow

Kelby

Brennan

HowardBrig

gs

RB07

Samson

Jenna

Steele

-ND

Faller

tESt wEiGHt

12

13

14

15

16

17Percent

Target Value

Glenn

Vantage

Brennan

Barlow

Kelby

Briggs

RB07Bric

k

Jenna

Samson

Howard

Steele

-ND

Faller

PROTEIN CONTENT(12% moisture basis)

fAllinG nUmbEr

100

200

300

400

500Seconds

Target Value

Glenn

Vantage

Brennan

Barlow

Kelby

Briggs

RB07

Samson

JennaBric

k

Howard

Steele

-ND

Faller

fArinoGrAPH StAbility

0

5

10

15

20

25

Minutes

Target Value

Glenn

Vantage

Brennan

Barlow

Kelby

Briggs

RB07

JennaBric

k

Samson

Howard

Steele

-ND

Faller

fArinoGrAPH AbSorPtion

60

62

64

66

68

70Percent

Target Value

Glenn

Vantage

Brennan

Barlow

Kelby

Briggs

RB07Bric

k

Jenna

Samson

Howard

Steele

-ND

Faller

loAf volUmE

800

875

950

1025

1100Cubic Centimeters Target Value

Glenn

Vantage

Samson

Barlow

Kelby

Briggs

RB07

Brick

Jenna

Brennan

Howard

Steele

-ND

Faller

Target values representregionally agreed upon goals of public and private variety development programs. Environment influences the quality of varieties across grow-ing areas and planting years. For this reason, wheat breed-ers use “check” or reference varieties to evaluate quality in experimental varieties. They usually test and analyze quality data from multiple years and growing locations before a vari-ety is released.

footnote: based on ndSU dirll strip trials across six north dakota locations in 2009-2010.



vAriEtAl informAtion

1. nd=north dakota State University (public), Sd=South dakota State University (public), Mn=University of Minnesota (public), Mt=Montana State University (public), Westbred (private) and agripro (private).

2. reaction to disease: resistant (r), moderately resistant (Mr), intermediate (M), moderately susceptible (MS), susceptible (S), very susceptible (VS). *indicates yield and/or quality have often been higher than would be expected based on visual head blight symptoms alone.

3. 2008-10 north dakota average yield data from Carrington, Casselton, langdon and prosper locations in north dakota.

4. 2008-10 north dakota average yield data from dickinson, Hettinger, Minot and Williston locations in north dakota.

GROWN & TESTED ACROSS NORTH DAKOTA • AGRONOMIC FACTORS

Agronomic Description Reaction to Disease2 Average Yield

Agent or Origin1

Year Released

Straw Strength

MaturityLeaf Rust

Foliar Disease

Head (Scab)

Eastern North Dakota3

Western North Dakota4

BU/Acre MT/HA BU/Acre MT/HA

barlow nd 2009 med. m. early r Mr M 77.8 5.23 59.9 4.03

brennan agripro 2009 strg. m. early Mr M MS 71.2 4.79 60.9 4.09

brick Sd 2009 med. m. early r na Mr 77.4 5.20 58.1 3.91

briggs Sd 2002 weak m. early r MS S 75.5 5.08 49.7 3.34

faller nd 2007 med. med. r Mr M 83.7 5.63 56.4 3.79

glenn nd 2005 strg. m. early r M Mr 70.6 4.75 53.7 3.61

Howard nd 2001 weak med. r M M 75.3 5.06 58.9 3.96

Jenna agripro 2009 strg. m. late Mr M M 76.2 5.12 60.4 4.06

Kelby agripro 2006 strg. m. early r M M 68.5 4.61 56.2 3.78

rb07 Mn 2007 med. m. early r MS Mr 74.1 4.98 57.8 3.89

Samson Westbred 2007 v. strg. m. early Mr/MS Mr/MS S 78.3 5.26 52.9 3.56

Steele-nd nd 2004 weak m. early r MS M 73.4 4.93 61.6 4.14

Vantage Westbred 2007 v. strg. m. late Mr/MS MS MS 71.8 4.83 53.8 3.62

GROWN & TESTED IN WILLISTON, NORTH DAKOTA • AGRONOMIC FACTORS

Agronomic Description Reaction to Disease2 Average Yield

Agent or Origin1

Year Released

Straw Strength

Maturity Leaf RustFoliar

DiseaseHead (Scab)

Williston, North DakotaBU/Acre MT/HA

Choteau Mt 2004 weak late. r M S 38.2 2.57

faller nd 2007 med. med. r Mr M 36.1 2.43

glenn nd 2005 strg. m. early r M Mr 37.9 2.55

rb07 Mn 2007 med. m. early r MS Mr 42.7 2.87

reeder nd 1999 strg. m.early MS S S 44.5 2.99

Vida Mt 2005 m. strg. m. late Mr MS S 44.0 2.96


5 Source: ndSU plant Science department, Hard red Spring Wheat Quality laboratory, 2009-2010 drill strip trials at six locations in nd.

6 2009-10 drill strip trials at Williston, n.d. only.

7 traditional Strong—functionality characteristic of hard red spring wheat; relatively quick mixing time, long mixing stability and tolerance to over-mixing.

extra Strong—stronger than traditional hard red spring wheat varieties; longer mixing time and very long mixing stability.

Mellow—weaker than “traditional strong” varieties; shorter mixing time and stability.

8 Mill and bake quality rating based on protein content, milling performance, flour attributes, dough characteristics and baking performance. five stars = superior, four stars = excellent, three stars = good, two stars = average, one star = poor.

GROWN & TESTED IN WILLISTON, NORTH DAKOTA • QUALITY & END-USE FACTORS

Quality Factors6 End Use7

Test WeightLB/BU

Test WeightKG/HL

Wheat Protein

%

Wheat Falling # Seconds

Farinogram Stability

(Min)Absorption

%

Loaf Volume

CCGluten Strength

Description7

Mill & Bake Quality Rating 8

Choteau 58.0 76.4 16.2 454 27.8 64.4 1038 traditional strong

faller 57.2 75.3 15.7 385 20.0 63.0 1040 mellow

glenn 61.7 81.1 15.2 385 31.5 64.5 1063 traditional strong

rb07 59.8 78.7 15.0 400 36.5 64.0 973 traditional strong

reeder 59.6 78.4 16.1 448 11.5 65.5 948 mellow

Vida 59.0 77.6 15.9 413 13.8 66.2 1035 mellow

GROWN & TESTED ACROSS NORTH DAKOTA • QUALITY & END-USE FACTORS

Quality Factors5 End-Use7

Variety

Test Weight LB/BU

Test Wheat KG/HL

Wheat Protein

%

Wheat Falling # Seconds

Farinogram Stability

(Min)Absorption

%

Loaf Volume

CCGluten Strength

Description 7

Mill & Bake Quality Rating 8

barlow 62.3 81.9 14.3 389 8.9 68.3 972 mellow

brennan 61.7 81.1 14.2 396 7.9 67.2 936 mellow

brick 62.5 82.2 13.9 407 11.9 64.8 960 traditional strong

briggs 61.6 81.0 14.4 453 8.9 66.3 928 mellow

faller 60.3 79.3 13.7 384 9.1 64.3 977 mellow

glenn 63.5 83.5 15.1 357 12.3 66.2 1035 traditional strong

Howard 61.7 71.1 14.5 391 9.0 65.8 994 traditional strong

Jenna 60.5 79.6 13.9 428 9.2 66.1 979 traditional strong

Kelby 61.9 81.4 14.6 395 8.0 66.8 942 mellow

rb07 61.3 80.6 14.1 384 13.1 65.2 1013 traditional strong

Samson 59.7 78.6 13.7 382 10.3 64.0 1013 traditional strong

Steele-nd 61.3 80.6 14.7 391 9.3 66.6 1019 traditional strong

Vantage 63.1 82.9 15.3 314 15.3 66.6 974 traditional strong



noRtH DaKota

Variety 2010%1 2011%1

2011 Acres(1,000)

glenn 25.0 18.1 1,147

faller 15.0 11.4 722

barlow 0.9 8.5 540

rb07 4.9 7.0 442

brennan 1.9 5.4 344

Kelby 6.4 5.4 341

briggs 4.9 4.0 252

Vantage 1.1 3.5 221

freyr 4.8 3.3 207

Steele-nd 3.6 3.2 205

Other2 31.5 30.5 1,9291. percentages may not add to 100 due to rounding.2. includes varieties with less than 1% of acreage in2011 and unknown varieties.

north Dakota Varieties 2011 Share and planted acres

north Dakota 2011 planted acres (1,000 acres) by naSS District

Southwest940 South Central

640Southeast

400

West Central640

Central635

east Central 480

northwest540

north Central710

northeast1,365

1. percentages may not add to 100 due to rounding.2. includes varieties with less than 1% of acreage in 2011 and unknown varieties.3. September 30, 2011 small grain estimate was 5.7 million acres.

VarietyNorthWest

NorthCentral

NorthEast

WestCentral Central

EastCentral

SouthWest

SouthCentral

SouthEast

Total State

percentage (%)1

glenn 31.5 28.8 8.3 2.9 17.3 8.4 13.7 22.1 7.2 18.1

faller 2.6 7.5 27.6 3.6 15.2 18.4 0.2 0.6 16.0 11.4

barlow 9.6 16.4 8.2 7.2 15.7 4.9 5.7 1.9 6.0 8.5

rb07 0.1 3.6 7.5 2.6 1.8 10.5 17.1 3.4 13.1 7.0

brennan 2.6 2.8 3.2 5.5 13.7 8.8 4.6 6.9 3.4 5.4

Kelby 7.8 6.5 2.5 3.7 4.8 10.2 4.8 9.4 2.6 5.4

briggs 0.0 4.2 3.5 0.0 2.1 6.9 4.1 5.7 13.6 4.0

Vantage 0.0 0.4 11.2 0.1 0.5 5.1 1.9 0.1 4.5 3.5

freyr 9.0 0.8 0.2 5.6 2.3 0.9 4.0 8.4 0.9 3.3

Steele-nd 5.9 6.5 1.0 5.9 0.6 0.0 4.6 2.4 2.9 3.2

Other2 30.9 22.3 26.8 32.7 26.0 25.9 39.3 39.1 29.8 30.5

1,000 acres (1 acre = 0.4 hectares)

total acres 540 710 1,365 640 635 480 940 640 400 6,3503

north Dakota Varieties Share of 2011 planted acres by crop District

glenn remained the leading variety planted in north dakota for the fifth straight year with 18 percent of the acres. this is down slightly from 2010 but it is the top variety in 4 of the 9 crop districts in north dakota and ranks eighth in Minnesota with 4 percent of the acres. glenn is popular with pro-ducers because of its resistance to leaf rust and fusarium headblight, very high test weight and generally high protein levels. glenn touts the highest end-use quality score among current varieties, scoring a 5 on the 1 to 5 scale for milling and baking quality. it is the quality “check” for both public and private breeding programs for developing hard red spring wheat lines.

BaRloW advanced to third place in north dakota in 2011, accounting for nearly 9 percent of the acres, up from only 1 percent in 2010. it is the sixth most popular variety in Minnesota with 5 percent of the acres. barlow is a ndSU line released in 2009 which has higher yield potential than glenn, a slightly better foliar disease rating and is also resistance to prevalent races of leaf rust. it has intermediate resistance to fusarium headblight and is proving most popular in the central part of north dakota. barlow has very high water absorption and has good overall milling and bak-ing quality.

BRennan is the fifth most popular variety in north dakota, advanc-ing to 5 percent of acres, up from only 2 percent in 2010. a 2009 agripro variety it shows balanced appeal across the state with high yield potential, good disease resistance and moderate protein. brennan is rated as a mellow gluten strength variety with good milling and baking quality.

FalleR and RB07 are covered in the Mn discussion.


Montana

Variety 2010%1 2011%1

2011 Acres(1,000)

Vida 12.8 22.6 679.6

Choteau 23.0 18.1 544.4

reeder 16.5 11.4 343.2

Corbin 5.6 7.4 223.8

Mcneal 8.4 5.8 174.2

ONeal 4.2 5.5 165.6

fortuna 3.8 3.3 98.4

Conan 2.9 3.1 91.5

aC lillian 2.5 1.7 50.5

Kelby 1.1 1.3 38.0

Other2 19.2 19.8 590.8

1. percentages may not add to 100 due to rounding.2. includes varieties with less than 1% of acreage in2011 and unknown varieties.

Montana Varieties Share and planted acres

Montana 2011 planted acres (1,000 acres) by naSS District

north Central1,185

northeast1,330

Central195

Southeast105Southwest

60

1. percentages may not add to 100 due to rounding.2. includes varieties with less than 1% of acreage in2011 and unknown varieties.3. September 30, 2011 small grain estimate was 2.5 million acres.

MinneSota

FalleR remains the top variety in Minnesota with 29 percent of the acres, is second in north dakota with 11 percent and fourth in South dakota with 4 percent. it is a variety which has proven to have elite yield potential across eastern areas of the HrS production region making it the most popular variety in the 3 eastern districts in north dakota. faller does tend to have lower than average protein levels but proves to perform better than aver-age for milling and baking parameters. it is resistant to leaf rust, has high foliar disease resistance and intermediate resistance to fusarium headb-light.

ViDa is the most popular variety in Montana in 2011 with 23 percent of the acres after three straight years of gains. it offers producers high yield potential along with good disease resistance. Vida is most popular in northeast Montana and is rated good for milling and baking quality.

cHoteau fell to second in Montana with 18 percent of the acres, down from its peak of 23 percent in 2010. it is a solid stem variety which con-fers greater tolerance to the wheat stem sawfly a primary production challenge for producers in the state. Choteau is resistant to leaf rust and is rated good for milling and baking quality.

ReeDeR held onto third place with 11 percent of the acres, but it contin-ues to decline from its peak. it remains one of the highest yielding lines that produces high protein levels, but is becoming less disease resis-tant. it is rated average for milling and baking quality.

VarietyNorth

Central1NorthEast1 Central1

SouthWest1

SouthEast1

Total State1

percentage (%)1

Vida 19.9 29.7 16.5 1.3 8.1 22.6

Choteau 26.3 13.1 11.8 12.0 16.1 18.1

reeder 0.2 23.2 7.4 0.0 10.6 11.4

Corbin 18.2 0.4 0.9 0.0 0.0 7.4

Mcneal 2.4 9.2 7.6 2.9 3.1 5.8

ONeal 9.3 1.2 17.5 1.2 2.2 5.5

fortuna 6.0 0.0 11.1 0.0 0.0 3.3

Conan 7.0 0.6 0.0 0.0 0.0 3.1

aC lillian 1.0 2.8 0.0 0.0 0.0 1.7

Kelby 0.0 1.7 2.6 1.1 4.1 1.3

Other2 9.7 18.1 24.6 81.5 55.8 19.8


total acres 1,185 1,330 195 60 105 3,0003

Montana Varieties Share of 2011 planted acres by crop District

north360

Central159

Minnesota counties responding to survey

2011 Minnesota planted acres by Survey Region (1,000 acres)



VarietyNorth

%1

Central%1

TotalState3

2011%1

TotalState

2010%

faller 26.9 33.7 28.7 30.0

rb07 23.5 19.5 22.1 23.5

Samson 7.8 2.6 6.0 5.8

Vantage 6.9 3.6 5.8 1.8

Jenna 6.0 2.9 4.9 1.8

Barlow 4.8 5.3 4.9 0.4

glenn 4.4 3.0 3.9 5.4

briggs 3.5 0.4 2.5 3.3

albany 2.6 1.9 2.4 0.9

brennan 1.1 4.1 2.3 1.4

Other2 12.6 23.1 17.3 22.7

Minnesota Varieties Share of 2011 planted acres by crop Distirct

1. percentages may not add to 100 due to rounding.2. includes varieties with less than 1% of acreage in 2011 and unknown varieties.

SoutH DaKota

South Dakota Varieties Share of 2011 planted acres by crop District

VarietyNorthWest1

NorthEast1

SouthWest1

SouthEast1

Total State1

percentage (%)1

briggs 30.9 31.8 22.1 23.0 28.8

rb07 10.8 19.1 11.6 22.7 17.3

brick 6.2 12.6 8.6 16.1 11.6

faller 0.0 7.1 0.0 1.9 4.2

Howard 15.3 1.9 0.0 0.4 3.9

Select 0.1 4.4 5.8 2.4 3.4

traverse 0.4 1.5 5.6 8.0 3.0

Steele-nd 4.6 2.7 0.2 2.3 2.7

forge 0.4 0.0 15.6 1.4 2.3

barlow 4.4 2.4 0.0 1.0 2.2

Other2 26.6 15.8 30.6 20.8 20.7


total acres 225 600 147 228 1,2003

1. percentages may not add to 100 due to rounding.2. includes varieties with less than 1% of acreage in 2011 and unknown varieties.3. September 30, 2011 small grain estimate was 1.3 million acres.

northwest225

northeast600

Southwest147

Southeast228

South Dakota 2011 planted acres by naSS District

(1,000 acres)

RB07 ranks second in Minnesota with 22 percent of the acres, fourth in north dakota with 7 percent and second in South dakota with 17 percent. it is a 2007 release from the University of Minnesota that has high yield potential, is resistant to prevalent races of leaf rust and is moderately resistant to fusarium headblight. rb07 is es-pecially popular across southern crop districts in north dakota and northern areas of South dakota. it has excellent milling and baking qualities.

Mn RB07 con’t

BRiggS is the dominant variety in South dakota with nearly 29 percent of the acres and it is also seventh in north dakota with 4 percent of the acres, being most popular in the southeast district. it is a 2002 release from SdSU that has moderate to high yield poten-tial with resistance to leaf rust but has declined from its peak in acres due to newer, higher yielding lines. it is rated as average for milling and baking quality with mellower gluten

BRicK is the third most popular variety in South dakota with 12 per-cent of the acres. it is a 2009 release from SdSU and is popular for

its high yield potential and moderate resistance to fusarium headblight. brick has high test weight and protein and is rated as good for milling and baking quality with traditional strong gluten properties.


HAnDlinG & trAnSPortAtionthe hard red spring wheat growing region in the northern plains has a vast network of country elevators to facilitate efficient and precise movement to domestic and export markets. on average, nearly 80 percent of the region’s wheat moves to markets by rail. duluth is the only export market serviced by a greater share of trucks. Shipments to the pacific northwest and gulf export markets are almost entirely by rail, with some barge movement to the gulf. the dominant railroad is the burlington northern Santa fe, followed by the Canadian pacific.

an increasing number of the elevators in the region are investing in facilities and rail capacity to ship 100 car units. each rail car holds approximately 3,500 bushels (95 metric tons) of wheat. Some of the 100-car shippers have invested in “shuttle” capabilities. Shuttle-equipped facilities receive the lowest rates, sharing volume and transaction efficiencies with the railroad.

the diverse rail shipping capacities and a widespread network of elevators are strengths that buyers can capitalize on, especially as their demand heightens for more precise quality specifications and consistency between shipments. buyers are increasingly exploring origin-specific shipments. Many international buyers now find it possible to request wheat from certain locations to optimize the quality and value of wheat they purchase.

the rail and elevator network in the U.S. hard red spring wheat region is well suited for meeting the increasing quality demands of both domestic and international customers.

PNW60%

Lakes14%

Mexico3% Gulf

23%Average share of U.S. HRS exports by port

(2007-2010)

Marketing Years (June-May)

2007-2010 u.S. HRS Domestic use and exports

montanaminneSota

SoUtHdakota

nortHdakota

grain Handling and transportaion Facilities in the Four-State region

DOMESTIC USE

MILLION TONS

07-08 08-09 09-10 10-11

0

110

221

331

441

EXPORTS

MILLION BUSHELS

07-08 08-09 09-10 10-11

track for 50 to 99 rail cars

track for 100 or more carsSource: Upper Great Plains Transportation Institute

fUnDinG & SuPPORT

ProviDED by

u.S. Wheat associates

north Dakota Wheat commission

South Dakota Wheat commission

Montana Wheat and Barley committee

Minnesota Wheat Research and promotion council

oregon Wheat commission

Washington grain commission

north Dakota State university plant Sciences Department

u.s. hard red spring wheat...2011 crop. average extractions are 68.1 percent, about 2 percent below...

Documents