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Quality of Canada Western Red Spring wheat in 2024

This report presents harvest quality data for Canada Western Red Spring (CWRS) wheat grown in 2024. Wheat samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers. Quality data is compiled from the results of analytical tests performed in the Grain Research Laboratory and will be updated as more samples are received.

Canada Western Red Spring

CWRS is the largest class of wheat grown in western Canada. CWRS is well known for its excellent milling performance, having high flour yield, low ash, and minimal protein loss from wheat to flour during milling. Flour milled from CWRS wheat has high protein content, strong yet extensible dough properties, and very high water absorption. These characteristics make it ideal for the production of high-volume pan bread. Due to its high protein and good gluten strength, CWRS wheat is used extensively, either alone or in blends with weaker wheats, for the production of a diverse range of products such as hearth breads, flat breads, steamed breads, and noodles.

Summary of CWRS quality in 2024

The quality of CWRS was excellent, with 94% of the crop in the top two grades. The majority of samples graded No. 2 were downgraded due to hard vitreous kernels (HVK) levels below 65%. Mean protein content was 14.1%, slightly above the ten-year average of 13.8%. The crop was safe and sound, with 99.0% of CWRS samples having DON levels less than 1.0 ppm and 89% of samples having FN values greater than 350 seconds. AAC Brandon was the top CWRS variety grown in 2024 but declined in acreage as newer varieties, such as AAC Wheatland, AAC Starbuck, AAC Hodge and AAC Hockley, increased.

Grade distribution

No. 1 and No. 2 CWRS:
94%

More information

Protein

Protein content:
14.1%

More information

Deoxynivalenol (DON)

DON < 1.0 ppm:
99.0%

More information

Falling Number (FN)

FN > 351 seconds:
89%

More information

Variety

Top varieties:

  • AAC Brandon
  • AAC Wheatland
  • AAC Starbuck
  • AAC Viewfield
  • AAC Hodge
  • AAC Hockley
Figure 1  Top CWRS varieties grown in western Canada from 2020 to 2024.
Data follows
Graph data
% of total
Variety20202021202220232024
AAC Brandon4238322925
AAC Viewfield1214141311
AAC Starbuck0491213
AAC Wheatland0381315
AAC Hodge000.0525
AAC Hockley000.125
Figure 2  Grade distribution and grading factors for CWRS as of November 15, 2024 (based on 2398 samples).
Data follows
Graph data
% of samples
No. 1No. 2≤ No. 3Feed
Grade distribution67272.44
Hard vitreous kernels02100
Fusarium damage0200
Test weight01.700
Figure 3  Mean protein content (13.5% mb, %) in CWRS from 2015 to November 15, 2024.
Data follows
Graph data
Protein, %
Year%
201514.1
201613.6
201713.1
201813.7
201913.6
202013.4
202114.7
202213.9
202313.8
202414.1

Milling and functional quality

The milling performance and functional quality of CWRS was excellent this year. The crop was sound, with all aggregate samples having a Falling Number (FN) value greater than 350 seconds. Amylograph peak viscosity was higher than last year, exceeding 600 BU for milled No. 1 aggregate samples and 500 BU for milled No. 2 aggregate samples. Test weight for No. 1 aggregates remained similar to 2023 but it was slightly lower for No. 2 prairie aggregates at 79 kg/hL. Weight per 1000 kernels for the No. 1 eastern prairies aggregate was consistent with 2023, but the No. 1 western prairies and the No. 2 all prairies aggregates had lower weights. This reflects the smaller kernel size in the west that resulted from hot, dry conditions late in the 2024 season. Despite this, all CWRS aggregates achieved strong milling yields on the Bühler mill (75.9% or greater on a clean wheat basis), consistent with 2023 CWRS crop.

Wheat ash was slightly higher than last year in all CWRS aggregates, though flour ash remained relatively similar to last year. Colour values of dough sheet were consistent with last year, showing bright L* readings. Farinograph absorption was similar to 2023 for all aggregates. Dough strength for the No. 1 western prairies aggregate showed a slight increase in 2024 compared to 2023, with slightly higher Farinograph stability, Extensograph Rmax and bake test mixing energy, while maintaining excellent extensibility. The No. 1 eastern prairies and the No. 2 prairie aggregates showed similar to slightly lower dough strength than last year, as measured by Farinograph stability, Extensograph Rmax and bake test mixing energy. Alveogram results were similar to 2023 for all CWRS aggregates. Bake tests showed good loaf volumes.

Eastern prairie aggregates No. 1 CWRS

Eastern prairie aggregates are from eastern Saskatchewan and Manitoba (regions 1, 2, 3, 4 and 6 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 1 CWRS, eastern prairie aggregates in 2024 (PDF, 635 KB)

Wheat
Quality parameterFootnote 120242023
Test weight, kg/hL8282
Weight per 1000 kernels, g35.134.6
Protein content, %13.813.8
Protein content, % (dry matter basis)15.916.0
Ash content, %1.541.39
Falling Number, seconds399382
Milling flour yield - Bühler Laboratory Mill
Quality parameter20242023
Clean wheat basis, %76.576.4
Flour
Quality parameter20242023
74% extraction74% extraction
Protein content, %12.913.0
Protein loss, %0.90.8
Wet gluten content, %35.333.7
Gluten index, %96.398.1
Ash content, %0.440.42
Dough sheet brightness (L*) at 2hFootnote 276.477.2
Dough sheet redness (a*) at 2hFootnote 22.01.9
Dough sheet yellowness (b*) at 2hFootnote 225.825.9
Starch damage, %8.18.2
Amylograph peak viscosity, BU697552
Farinogram, 50 g bowl
Quality parameter20242023
74% extraction74% extraction
Absorption, %64.564.3
Dough development time, minutes6.57.2
Stability, minutes10.011.4
Mixing tolerance index, BU2526
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowlFootnote 3
Quality parameter20242023
74% extraction74% extraction
Absorption, %65.465.2
Dough development time, minutes6.96.2
Stability, minutes14.113.3
Mixing tolerance index, BU1920
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes), standard methodFootnote 4
Quality parameter20242023
74% extraction74% extraction
Maximum resistance, BU609696
Extensibility (length), cm20.220.2
Area, cm2154180
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 5
Quality parameter20242023
74% extraction74% extraction
Maximum resistance, BU561625
Extensibility (length), cm19.016.1
Area, cm2131122
Alveogram
Quality parameter20242023
74% extraction74% extraction
P (maximum over pressure), mm H2O116115
L (length), mm120126
P/L0.970.91
W (deformation energy), 10-4 joules469491
Ie (elasticity index), %62.964.2
Baking (Canadian short process)
Quality parameter20242023
74% extraction74% extraction
Absorption, %6868
Mixing time, minutes5.45.6
Mixing energy, Wh/kg12.014.2
Loaf volume, cm3/100 g flour947944

Western prairie aggregates No. 1 CWRS

Western prairie aggregates are from British Columbia, Alberta and western Saskatchewan (regions 5, 7, 8, 9 and 10 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 1 CWRS, western prairie aggregates in 2024 (PDF, 869 KB)

Wheat
Quality parameterFootnote 120242023
Test weight, kg/hL8282
Weight per 1000 kernels, g31.033.3
Protein content, %14.414.2
Protein content, % (dry matter basis)16.716.4
Ash content, %1.511.46
Falling Number, seconds416414
Milling flour yield - Bühler Laboratory Mill
Quality parameter20242023
Clean wheat basis, %75.976.0
Flour
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Protein content, %13.613.513.613.5
Protein loss, %0.80.90.60.7
Wet gluten content, %37.436.437.536.1
Gluten index, %95.197.195.097.3
Ash content, %0.440.380.430.39
Dough sheet brightness (L*) at 2hFootnote 275.877.176.778.2
Dough sheet redness (a*) at 2hFootnote 21.91.72.01.6
Dough sheet yellowness (b*) at 2hFootnote 225.826.726.125.8
Starch damage, %7.97.77.97.7
Amylograph peak viscosity, BU672742631663
Farinogram, 50 g bowl
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Absorption, %65.264.765.865.1
Dough development time, minutes7.917.37.68.7
Stability, minutes13.628.311.925.7
Mixing tolerance index, BU185229
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowlFootnote 3
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Absorption, %66.165.166.665.5
Dough development time, minutes8.910.37.011.5
Stability, minutes19.650.116.547.5
Mixing tolerance index, BU170100
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (135 minutes), standard methodFootnote 4
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Maximum resistance, BU713880634847
Extensibility (length), cm20.119.820.617.9
Area, cm2178211163183
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 5
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Maximum resistance, BU567679590628
Extensibility (length), cm18.517.917.716.1
Area, cm2129151126127
Alveogram
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
P (maximum over pressure), mm H2O120131124130
L (length), mm124120121110
P/L0.971.091.021.18
W (deformation energy), 10-4 joules502535509505
Ie (elasticity index), %64.264.063.764.1
Baking (Canadian short process)
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Absorption, %67676969
Mixing time, minutes5.35.85.25.4
Mixing energy, Wh/kg14.015.114.213.9
Loaf volume, cm3/100 g flour980984969970
Baking (Sponge and dough)
Quality parameter20242023
74% extraction60% extraction74% extraction60% extraction
Absorption, %63636565
Mixing time, minutes4.14.33.53.7
Mixing energy, Wh/kg7.37.46.56.4
Loaf volume, cm3/100 g flour1154110610421059

All prairie aggregates No. 2 CWRS

All prairie aggregates are from British Columbia, Alberta, Saskatchewan and Manitoba (regions 1 to 10 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 2 CWRS, all prairie aggregates in 2024 (PDF, 608 KB)

Wheat
Quality parameterFootnote 120242023
Test weight, kg/hL7981
Weight per 1000 kernels, g32.836.1
Protein content, %13.813.0
Protein content, % (dry matter basis)16.015.1
Ash content, %1.551.42
Falling Number, seconds373360
Milling flour yield - Bühler Laboratory Mill
Quality parameter20242023
Clean wheat basis, %76.576.4
Flour
Quality parameter20242023
74% extraction74% extraction
Protein content, %12.812.3
Protein loss, %1.00.7
Wet gluten content, %34.432.8
Gluten index, %97.597.4
Ash content, %0.430.42
Dough sheet brightness (L*) at 2hFootnote 276.177.4
Dough sheet redness (a*) at 2hFootnote 21.91.6
Dough sheet yellowness (b*) at 2hFootnote 226.225.4
Starch damage, %7.87.8
Amylograph peak viscosity, BU522470
Farinogram, 50 g bowl
Quality parameter20242023
74% extraction74% extraction
Absorption, %64.163.7
Dough development time, minutes6.46.5
Stability, minutes10.79.9
Mixing tolerance index, BU2631
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowlFootnote 3
Quality parameter20242023
74% extraction74% extraction
Absorption, %65.164.6
Dough development time, minutes5.45.6
Stability, minutes13.513.1
Mixing tolerance index, BU1617
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes), standard methodFootnote 4
Quality parameter20242023
74% extraction74% extraction
Maximum resistance, BU563621
Extensibility (length), cm20.718.8
Area, cm2149147
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 5
Quality parameter20242023
74% extraction74% extraction
Maximum resistance, BU526561
Extensibility (length), cm18.316.1
Area, cm2118113
Alveogram
Quality parameter20242023
74% extraction74% extraction
P (maximum over pressure), mm H2O117115
L (length), mm118116
P/L0.990.99
W (deformation energy), 10-4 joules464445
Ie (elasticity index), %63.361.8
Baking (Canadian short process)
Quality parameter20232022
74% extraction74% extraction
Absorption, %6767
Mixing time, minutes5.55.5
Mixing energy, Wh/kg13.914.0
Loaf volume, cm3/100 g flour967979

Protein data by grade and by province

Figure 4  Distribution of protein content (13.5% mb, %) for CWRS from 2021 to November, 2024
Data follows
Graph data
% of samples
Protein range, %2021202220232024
< 12.0411.49.67.6
12.0 to 12.98.71616.516.8
13.0 to 13.918.92832.127.6
14.0 to 14.930.730.426.328
> 15.037.614.215.520
Figure 5  Distribution of protein content (13.5% mb, %) for CWRS as of November, 2024
Data follows
Graph data
% of samples
Protein range, %MBSKAB
< 12.01.110.27.9
12.0 to 12.96.922.115.8
13.0 to 13.932.430.720.3
14.0 to 14.942.722.926.1
> 15.016.914.129.9
Protein content (%)Footnote 6, No. 1 CWRS as of December 2, 2024
ProvinceNumber of samplesMeanSD
Manitoba30314.20.8
Saskatchewan80313.91.2
Alberta and B.C.62614.41.4
Western Canada173214.11.3
Protein content (%)Footnote 6, No. 2 CWRS as of December 2, 2024
ProvinceNumber of samplesMeanSD
Manitoba17314.00.9
Saskatchewan33113.31.3
Alberta and B.C.19414.01.7
Western Canada69813.71.4
Protein content (%)Footnote 6, No. 3 CWRS as of December 2, 2024
ProvinceNumber of samplesMeanSD
ManitobaNSFootnote *NSNS
Saskatchewan2914.51.2
Alberta and B.C.NSNSNS
Western Canada6314.61.5
Protein content (%)Footnote 6, CW Feed as of December 2, 2024
ProvinceNumber of samplesMeanSD
Manitoba3214.60.8
Saskatchewan2914.12.0
Alberta and B.C.4016.21.8
Western Canada10115.11.9
Protein content (%)Footnote 6, all grades, CWRS as of December 2, 2024
ProvinceNumber of samplesMeanSD
Manitoba53314.20.9
Saskatchewan120213.71.3
Alberta and B.C.88514.41.6
Western Canada262014.01.4

Protein data by grade and by crop region

Ten crop regions in western Canada were designated for Canada Western Red Spring (CWRS) wheat based on similarity of environmental characteristics within each region. Consideration was given to directional movement, political boundaries and production (seeded area) in choosing these regions. In addition, areas with a low level of production were grouped with larger production areas to ensure sufficient sample volume for analysis.

Canada Western Red Spring (CWRS) crop regions
Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow.
Text description
  • Region 1: southwestern Manitoba
  • Region 2: central western Manitoba
  • Region 3: southeastern Manitoba
  • Region 4: southeastern Saskatchewan
  • Region 5: southwestern Saskatchewan
  • Region 6: central eastern Saskatchewan
  • Region 7: central western Saskatchewan
  • Region 8: southern Alberta
  • Region 9: central eastern Alberta
  • Region 10: northern Alberta
Protein content (%)Footnote 6, No. 1 CWRS as of December 2, 2024
RegionNumber of samplesMeanStandard deviation
117014.10.8
27114.30.8
36214.40.7
416813.71.4
510114.31.7
633013.71.0
720414.21.2
821114.71.5
925514.41.3
1016013.91.5
Protein content (%)Footnote 6, No. 2 CWRS as of October 24, 2024
RegionNumber of samplesMeanStandard deviation
110014.11.0
23014.1NSFootnote *
34313.60.8
47813.01.5
5NSNSNS
611813.21.3
712513.71.2
86114.91.8
911313.81.5
10NSNSNS

Grading factor data

Producer samples submitted to Harvest Sample Program are graded based on the Official Grain Grading Guide. Data below summarizes the occurrence and frequency of wheat grading factors. Downgrading can be due to 1 or more grading factors present in the same sample.

Grading factors present (%) in Canada Western Red Spring wheat from all provinces as of December 2, 2024

SamplesNo. 1 CWRSNo. 2 CWRSNo. 3 CWRSFeed
Number of samples173269963101
% of total66.726.92.43.9
Grading factor No. 1 CWRS No. 2 CWRS No. 3 CWRS Feed
Broken (BKN) 0.0 1.6 7.9 9.9
Contrasting classes (CON CL) 0.0 0.1 0.0 2.0
Dark immature kernels (DKIM) 0.0 0.1 0.0 0.0
Ergot (ERG) 0.0 0.1 0.0 14.9
Frost (FR) 0.0 0.4 0.0 0.0
Fusarium damage (FUS DMG) 0.0 7.9 17.5 9.9
Hard vitreous kernels (HVK) 0.0 79.4 0.0 0.0
Midge damage (MDGE) 0.0 6.0 4.8 0.0
Mildew (MIL) 0.0 7.0 0.0 0.0
Matter other than cereal grains (MOTCG) 0.0 0.7 4.8 4.0
Non-registered variety (NON REGV) 0.0 0.0 0.0 8.9
Natural stain (NSTN) 0.0 0.1 1.6 0.0
Severely sprouted kernels (SEVSPTD) 0.0 6.0 23.8 27.7
Sawfly damage (SFLY DMG) 0.0 0.1 0.0 0.0
Shrunken kernels (SHR) 0.0 0.0 0.0 22.8
Total foreign material (TFM) 0.0 0.6 7.9 0.0
Total Shrunken and Broken (TSHRBKN) 0.0 0.0 0.0 1.0
Total sprouted (TSPTD) 0.0 4.6 23.8 5.0
Test weight (TWT) 0.0 6.3 19.0 6.9

Deoxynivalenol (DON) data

Deoxynivalenol (DON) is a mycotoxin that can be found in grain infected with Fusarium head blight. DON is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. Instead, the Canadian Grain Commission uses the visual assessment of Fusarium damaged kernels as a proxy for DON.

Even if DON isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides DON results to producers who participate in the Harvest Sample Program.

Figure 6  Distribution of deoxynivalenol values for CWRS as of December 2, 2024
Data follows
Graph data
Distribution of deoxynivalenol values for CWRS as of December 2, 2024
DON (ppm)%
< 0.389.2
0.3 to 1.09.5
> 1.01.3
Deoxynivalenol (DON) values (ppm) in Canada Western Red Spring wheat as of December 2, 2024
DON (ppm)Number of samples% of total
Below limit (< 0.3 ppm)231889.22
0.3 to 1.02479.51
1.1 to 2.0240.92
2.1 to 3.040.15
3.1 to 4.020.08
4.1 to 5.000
5.1 to 6.010.04
Above limit (> 6.0 ppm)20.08
Total samples2598100

Falling Number (FN) data

Falling Number (FN) results are an indicator of sprout damage in wheat. FN is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. Instead, the Canadian Grain Commission uses the visual assessment of sprouted and severely sprouted kernels as a proxy for FN.

Even if FN isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides FN results to producers who participate in the Harvest Sample Program.

Figure 7  Distribution of Falling Number values for CWRS as of December 2, 2024
Data follows
Graph data
Distribution of Falling Number values for CWRS as of December 2, 2024
Falling Number% of samples
> 35188.4
301 to 3506.8
251 to 3003.1
< 2501.7
Falling Number values (seconds) in Canada Western Red Spring wheat as of December 2, 2024
Falling Number (seconds)Number of samples% of total
> 4501023.93
401 to 45099638.34
351 to 400119946.15
301 to 3501766.77
251 to 300803.08
201 to 250281.08
151 to 200110.42
101 to 15040.15
61 to 10020.08
6000
Total samples2598100

Page details

2026-08-28