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Quality of Canada Western Amber Durum wheat exports in 2024-2025

The Canadian Grain Commission monitors the quality of wheat export cargoes to ensure that they meet customer expectations. Cargo monitoring gives us an indication of how effective our quality assurance system and grade standards are in ensuring consistent quality from year to year for each class and grade of wheat that is shipped. We also use cargo monitoring to determine how well our Harvest Sample Program analyses predict the quality of subsequent cargo shipments.

Reporting methods

Aggregate samples of wheat export shipments, weighted by volume, are prepared each quarter from loading samples, based on class and grade, and are analyzed according to our standard procedures and methods. Our quarterly reports present the average quality of export cargoes of Canada Western Amber Durum (CWAD) wheat from the 2024-2025 shipping year, which began on August 1, 2024, and ended on July 31, 2025.

2024-2025 Quarterly Cargo Summary

Aggregate samples of Quarter 1, Quarter 2, Quarter 3, and Quarter 4 export cargoes of CWAD wheat had medium high to high test weight, high hard vitreous kernel (HVK) content, very high protein content and high yellow pigment content. High Falling Number values indicated that the grain was very sound. Wheat kernels were medium-sized, based on weight per 1000 kernels, due to the dry and hot growing conditions in 2024. The top three grades showed reasonable milling quality, with No. 3 CWAD having a slightly lower milling yield than No. 1 and No. 2 CWAD. The semolina produced from all grades had low speck count, large granulation and slightly elevated ash content. CWAD aggregate samples had strong but balanced gluten properties, as measured by gluten index and Alveogram parameters. Pasta had a bright yellow color, firm texture and superior cooking quality for all grades.

Figure 1  Tonnage of durum exports for each quarter in the 2024-2025 shipping year.
data follows

For detailed export tonnage data, please refer to Exports of Canadian grain from licensed facilities.

Graph data
Exports in million tonnes
Quarter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Quarter 1
Aug-Oct 2024		 0.43 0.16 0.16
Quarter 2
Nov 2024-Jan 2025		 1.02 0.23 0.40
Quarter 3
Feb-April 2025		 0.57 0.37 0.41
Quarter 4
May-July 2025		 0.60 0.27 0.25
Cumulative 2.61 1.02 1.23
Figure 2  Percentage of durum export shipments in each quarter of the 2024-2025 shipping year according to wheat protein content (%, 13.5 % mb)
data follows
Graph data
% of shipments
Protein content, %
(13.5% mb)		 Quarter 1
Aug-Oct 2024		 Quarter 2
Nov 2024-Jan 2025		 Quarter 3
Feb-April 2025		 Quarter 4
May-July 2025		 Cumulative
≤ 13.9% 6 1 2 0 2
14.0-14.4% 8 7 2 3 5
14.5-14.9% 40 23 15 10 23
15.0-15.4% 19 32 43 41 33
15.5-15.9% 25 24 28 41 28
>16.0% 2 12 11 3 9
Figure 3  Percentage of durum export shipments in each quarter of the 2024-2025 shipping year according to test weight (kg/hL)
data follows
Graph data
% of shipments
Test weight, kg/hL Quarter 1
Aug-Oct 2024		 Quarter 2
Nov 2024-Jan 2025		 Quarter 3
Feb-April 2025		 Quarter 4
May-July 2025		 Cumulative
< 79 2 0 2 0 1
79.0-79.9 10 28 30 0 21
80.0-80.9 33 59 56 69 54
81.0-81.9 50 13 13 31 24
> 82 4 0 0 0 1
Figure 4  Percentage of durum export shipments in each quarter of the 2024-2025 shipping year according to hard vitreous kernel content (%)
data follows
Graph data
% of shipments
Hard vitreous kernel content, % Quarter 1
Aug-Oct 2024		 Quarter 2
Nov 2024-Jan 2025		 Quarter 3
Feb-April 2025		 Quarter 4
May-July 2025		 Cumulative
< 80.0 0 6 8 3 5
80-84 33 34 26 24 30
85-89 60 49 56 59 54
90-94 7 11 10 14 10
> 95 0 0 0 0 0

Quarter 4: May 1, 2025 to July 31, 2025

Fourth quarter cargo aggregates were made from loading samples of export shipments in the months of May, June and July of 2025.

alt format

Alternate format
No. 1, No. 2 and No. 3 CWAD, fourth quarter export cargo aggregates by grade 2024-2025 (PDF, 140 KB)

Wheat, No. 1, No. 2 and No. 3 Canada Western Amber Durum (CWAD), fourth quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Test weight, kg/hL 81.5 81.3 81.7
Weight per 1000 kernels, g 33.3 32.7 30.7
Vitreous kernels, % 93 92 87
Protein content, % 15.4 15.1 15.4
Ash content, % 1.68 1.65 1.66
Falling Number, seconds 480 513 508
Milling - Allis-Chalmers mill
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total milling yield, % 73.3 73.0 72.4
Semolina yield, % 65.4 64.8 64.1
SemolinaFootnote 2
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Protein content, % 14.4 14.3 14.5
Protein loss, % 1.0 0.8 0.9
Wet gluten content, % 36.0 35.1 35.6
Gluten index, % 84 85 86
Ash content, % 0.83 0.82 0.83
Yellow pigment content, ppm 10.5 10.4 10.7
Yellowness, b* 31.7 31.3 31.4
Granulation
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
> 425 μm, % 6.9 7.0 6.7
> 250 μm, % 55.9 55.5 55.0
> 180 μm, % 21.0 20.9 21.0
> 150 μm, % 7.4 7.3 7.4
< 150 μm, % 8.8 9.3 9.9
Semolina speck count per 50 cm2
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total specks 18 16 14
Dark specks 1 3 3
Large specks (≥ 0.06 mm2) 9 9 6
AlveogramFootnote 3
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
P (maximum over pressure), mm H2O 102 101 97
L (length), mm 99 97 100
P/L 1.03 1.04 0.97
W (deformation energy), 10-4 joules 315 306 301
le (elasticity Index), % 54.5 54.2 54.4
Spaghetti colour dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Brightness, L* 70.0 69.9 70.2
Redness, a* 7.5 7.5 7.4
Yellowness, b* 63.5 63.6 63.5
Spaghetti texture dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Peak cutting force, g 691 696 660
Dry strand diameter, mm 1.72 1.73 1.71
Cooked strand diameter, mm 2.51 2.52 2.51

Quarter 3: February 1, 2025 to April 30, 2025

Third quarter cargo aggregates were made from loading samples of export shipments in the months of February, March and April of 2025.

alt format

Alternate format
No. 1, No. 2 and No. 3 CWAD, Third quarter export cargo aggregates by grade in 2024-2025 (PDF, 256 KB)

Wheat, No. 1, 2 and 3 Canada Western Amber Durum (CWAD), third quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Test weight, kg/hL 81.3 80.8 80.8
Weight per 1000 kernels, g 33.9 32.6 32.2
Vitreous kernels, % 89 85 82
Protein content, % 15.3 15.5 15.2
Ash content, % 1.66 1.71 1.67
Falling Number, seconds 480 463 492
Milling - Allis-Chalmers mill
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total milling yield, % 72.3 71.9 71.0
Semolina yield, % 64.2 63.5 62.7
SemolinaFootnote 2
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Protein content, % 14.3 14.4 14.4
Protein loss, % 1.0 1.1 0.8
Wet gluten content, % 35.6 35.9 35.8
Gluten index, % 83 83 83
Ash content, % 0.81 0.83 0.83
Yellow pigment content, ppm 10.6 10.7 10.9
Yellowness, b* 32.2 31.9 31.8
Granulation
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
> 425 μm, % 7.5 7.1 6.8
> 250 μm, % 55.0 54.3 53.5
> 180 μm, % 20.5 20.6 20.8
> 150 μm, % 7.5 7.4 7.5
< 150 μm, % 9.5 10.7 11.4
AlveogramFootnote 3
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
P (maximum over pressure), mm H2O 93 92 91
L (length), mm 91 102 96
P/L 1.02 0.90 0.95
W (deformation energy), 10-4 joules 262 282 271
le (elasticity Index), % 52.5 53.7 53.9
Spaghetti colour dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Brightness, L* 70.5 70.1 70.1
Redness, a* 7.4 7.7 7.7
Yellowness, b* 64.1 63.8 64.3
Spaghetti texture dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Peak cutting force, g 705 738 722
Dry strand diameter, mm 1.76 1.74 1.75
Cooked strand diameter, mm 2.53 2.50 2.52

Quarter 2: November 1, 2024 to January 31, 2025

Second quarter cargo aggregates were made from loading samples of export shipments in the months of November and December of 2024 and January of 2025.

alt format

Alternate format
No. 1, No. 2 and No. 3 CWAD, Second quarter export cargo aggregates by grade in 2024-2025 (PDF, 451 KB)

Wheat, No. 1, 2 and 3 Canada Western Amber Durum (CWAD), second quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Test weight, kg/hL 81.2 81.3 80.8
Weight per 1000 kernels, g 33.5 34.9 33.3
Vitreous kernels, % 87 83 86
Protein content, % 15.3 14.9 15.3
Ash content, % 1.66 1.66 1.69
Falling Number, seconds 426 440 446
Milling - Allis-Chalmers mill
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total milling yield, % 72.5 72.6 71.3
Semolina yield, % 64.4 64.1 62.8
SemolinaFootnote 2
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Protein content, % 14.3 14.5 14.5
Protein loss, % 1.0 0.4 0.8
Wet gluten content, % 34.9 35.3 35.0
Gluten index, % 88 83 88
Ash content, % 0.82 0.81 0.81
Yellow pigment content, ppm 11.0 11.0 11.1
Yellowness, b* 32.3 32.2 31.8
Granulation
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
> 425 μm, % 7.4 6.9 6.2
> 250 μm, % 55.0 55.2 54.1
> 180 μm, % 20.7 20.8 21.2
> 150 μm, % 7.2 7.2 7.2
< 150 μm, % 9.6 9.9 11.4
AlveogramFootnote 3
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
P (maximum over pressure), mm H2O 89 86 94
L (length), mm 114 110 109
P/L 0.78 0.78 0.86
W (deformation energy), 10-4 joules 295 272 307
le (elasticity Index), % 54.3 52.9 55.3
Spaghetti colour dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Brightness, L* 70.2 70.2 70.0
Redness, a* 7.4 7.3 7.5
Yellowness, b* 64.0 64.5 64.4
Spaghetti texture dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Peak cutting force, g 674 662 720
Dry strand diameter, mm 1.73 1.72 1.73
Cooked strand diameter, mm 2.52 2.51 2.50

Quarter 1: August 1, 2024 to October 31, 2024

First quarter cargo aggregates were made from loading samples of export shipments in the months of August, September, October of 2024.

alt format

Alternate format
No. 1, No. 2 and No. 3 CWAD, First quarter export cargo aggregates by grade in 2024-2025 (PDF, 451 KB)

Wheat, No. 1, 2 and 3 Canada Western Amber Durum (CWAD), first quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Test weight, kg/hL 81.4 80.8 80.6
Weight per 1000 kernels, g 34.9 35.6 35.1
Vitreous kernels, % 84 82 85
Protein content, % 15.1 14.8 15.6
Ash content, % 1.59 1.60 1.65
Falling Number, seconds 532 506 493
Milling - Allis-Chalmers mill
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total milling yield, % 72.9 72.7 71.9
Semolina yield, % 64.8 64.2 63.5
SemolinaFootnote 2
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Protein content, % 14.0 14.1 14.5
Protein loss, % 1.1 0.7 1.1
Wet gluten content, % 33.1 33.7 36.0
Gluten index, % 90 87 86
Ash content, % 0.77 0.79 0.80
Yellow pigment content, ppm 10.5 10.8 10.7
Yellowness, b* 32.1 32.2 31.8
Granulation
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
> 425 μm, % 7.5 7.6 7.8
> 250 μm, % 55.9 55.5 54.1
> 180 μm, % 21.0 20.9 20.7
> 150 μm, % 7.1 7.1 7.0
< 150 μm, % 8.6 9.0 10.4
AlveogramFootnote 3
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
P (maximum over pressure), mm H2O 89 86 84
L (length), mm 102 107 115
P/L 0.87 0.80 0.73
W (deformation energy), 10-4 joules 268 262 269
le (elasticity Index), % 51.7 51.6 52.1
Spaghetti colour dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Brightness, L* 70.3 70.2 69.8
Redness, a* 7.5 7.7 7.8
Yellowness, b* 63.2 63.4 64.0
Spaghetti texture dried at 85°C
Quality parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD
Peak cutting force, g 683 651 698
Dry strand diameter, mm 1.71 1.71 1.71
Cooked strand diameter, mm 2.50 2.50 2.50

Page details

2026-08-28