Quality of Canada Eastern Soft Red Winter wheat in 2025
This report presents harvest quality data for Canada Eastern Soft Red Winter (CESRW) wheat grown in 2025. Wheat samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers. Quality data are compiled from the results of analytical tests performed in the Grain Research Laboratory.
Canada Eastern Soft Red Winter (CESRW) is the largest wheat class in eastern Canada with an annual production of approximately 2 million tons. It is grown primarily in Ontario with some production in Quebec and the Atlantic provinces. CESRW is characterized by a low protein content, weak dough properties and good milling quality. It is used in a variety of soft wheat products, including cookies, crackers, cakes, pastries, cereals, and biscuits, as well as for fillings and batters.
Summary of CESRW quality in 2025
The quality of the 2025 CESRW wheat crop was good, with 19%, 73%, and 6% of samples graded No. 1, No. 2, and No. 3, respectively. Mildew was the main grading factor for samples graded No. 2. The top four grading factors for No. 3 CESRW were mildew, Fusarium damage, test weight and sprouting. The mean protein content of the 2025 CESRW crop was 9.5%, consistent with the long-term mean. The crop had good soundness overall, with more than 94% of samples having Falling Number (FN) values greater than 275 seconds. More than 80% of CESRW samples had deoxynivalenol (DON) levels below 1.0 ppm.
Milling and functional quality
The milling performance and functional quality of the 2025 CESRW crop were very good. The two CESRW aggregates had FN values greater than 350 seconds and Amylograph peak viscosities greater than 500 Brabender units (BU), demonstrating a very sound crop. The test weight and weight per one thousand kernels indicated that the wheat had a good physical condition. Both aggregates exhibited excellent milling yields on the Bühler laboratory mill (clean wheat basis), especially for No. 2 or better. Wheat and flour ash content were similar to that for the 2024 CESRW aggregates.
Dough sheet colour was comparable to the 2024 crop. All four solvent retention capacities and most rheological properties were consistent with the 2024 results. The No. 1 aggregate had slightly longer Farinograph stability and Alveogram length, which are attributed to the slightly elevated protein content compared to the No. 2 aggregate in 2025 and both aggregates in 2024. Cookie test results for baking performance were similar to those for the 2024 crop.
