Language selection

Government of Canada Gouvernement du Canada

Search

Quality of Canada Western Red Spring wheat exports in 2023-2024

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.

Quarterly reports

Aggregate samples of wheat export shipments are prepared each quarter from loading samples, based on class, grade and shipment direction, and are analyzed according to our standard procedures and methods. Our quarterly reports present the average quality of export cargoes of Canada Western Red Spring (CWRS) from the 2023-24 crop year, which began on August 1, 2023, and ended on July 31, 2024.

2023-2024 Quarterly Cargo Summary

Quarter 1, 2, 3 and 4 export cargo aggregate samples of CWRS wheat had good wheat, milling and functional qualities for all grades analyzed. Wheat was sound and had high values for test weight, weight per 1000 kernels and protein content. All grades analyzed showed very strong milling yields on a Bühler laboratory mill (76% or higher on a clean wheat basis), bright colour and low ash content typical for CWRS wheat. Dough had very strong but balanced properties, as measured by Farinograph and Extensograph tests. Baking tests produced good loaf volumes.

Quarter 4: May 1, 2024 to July 31, 2024

Fourth quarter aggregates were made from loading samples of export shipments in the months of May, June and July of 2024.

alt format

Alternate format
No. 1 and No. 2 CWRS, Fourth quarter export cargo aggregates by grade 2023-24 crop year (PDF, 472 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), fourth quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Wheat
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Test weight, kg/hL83.082.782.682.1
Weight per 1000 kernels, g36.635.636.336.2
Protein content, %13.413.513.613.7
Protein content, % (dry matter basis)15.415.615.815.9
Ash content, %1.401.391.361.35
Falling Number, seconds385363381401
Milling flour yield - Bühler laboratory mill
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Clean wheat basis, %76.876.776.676.3
Flour, extraction (%) for analysis
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Protein content, %12.812.713.012.813.2
Wet gluten content, %33.433.534.634.235.3
Gluten index, %97.396.197.797.396.4
Ash content, %0.420.430.430.390.43
Dough sheet (water) brightness (L*) at 2h Footnote 276.276.076.377.175.6
Dough sheet (water) redness (a*) at 2h Footnote 21.91.91.91.62.0
Dough sheet (water) yellowness (b*) at 2h Footnote 225.225.625.225.825.8
Starch damage, %8.28.18.17.98.1
Amylograph peak viscosity, BU513432497584531
Farinogram, 50 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Absorption, %63.163.364.263.664.0
Dough development time, minutes7.37.95.48.37.0
Stability, minutes12.610.39.520.912.4
Mixing tolerance index, BU2232191819
Farinogram, 300 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Absorption, %64.163.965.364.565.3
Dough development time, minutes5.64.67.37.96.7
Stability, minutes15.815.115.144.513.7
Mixing tolerance index, BU1010201118
ExtensogramFootnote 3 (135 minutes)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Maximum resistance, BU661607694864651
Extensibility (length), cm19.319.919.818.019.5
Area, cm2160153172186157
Alveogram
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
P (maximum over pressure), mm H2O116115122127118
L (length), mm116124113110119
P/L1.000.931.081.160.99
W (deformation energy), 10-4 joules467480467479468
le (elasticity index), %63.864.062.662.562.4
Baking (Canadian short process)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Absorption, %6767686868
Mixing time, minutes5.56.05.35.55.2
Mixing energy, Wh/kg12.715.212.813.512.9
Loaf volume, cm3/100 g flour997979101810061017
Baking (Sponge and Dough)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Absorption, %NAFootnote 4NA6464NA
Mixing time, minutesNANA4.14.3NA
Mixing energy, Wh/kgNANA8.08.0NA
Loaf volume, cm3/100 g flourNANA11211078NA

Quarter 3: February 1, 2024 to April 30, 2024

Third quarter cargo aggregates were made from loading samples of export shipments in the months of February, March, April of 2024.

alt format

Alternate format
No. 1 and No. 2 CWRS, Third quarter export cargo aggregates by grade 2023-24 crop year (PDF, 471 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Wheat
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Test weight, kg/hL83.3 82.9 82.7 82.9
Weight per 1000 kernels, g35.5 34.0 37.1 36.1
Protein content, %13.7 13.7 13.7 13.7
Protein content, % (dry matter basis)15.8 15.9 15.9 15.8
Ash content, %1.41 1.45 1.37 1.38
Falling Number, seconds337 352 391 365
Particle size index, %48 48 48 49
Milling flour yield - Bühler laboratory mill
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Clean wheat basis, %77.1 77.3 77.0 76.4
Flour
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Protein content, %12.7 13.0 13.0 12.6 12.9
Wet gluten content, %33.1 34.7 35.4 34.4 34.4
Gluten index, %97.0 96.2 94.7 96.5 97.1
Ash content, %0.44 0.45 0.43 0.39 0.43
Dough sheet (water) brightness (L*) at 2h Footnote 276.0 75.3 76.0 77.1 75.9
Dough sheet (water) redness (a*) at 2h Footnote 21.8 2.1 2.0 1.6 1.9
Dough sheet (water) yellowness (b*) at 2h Footnote 225.4 25.1 25.5 25.3 25.3
Starch damage, %7.5 7.6 7.8 7.7 7.6
Amylograph peak viscosity, BU469 400 465 553 478
Farinogram, 50 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %62.5 62.3 64.0 63.8 63.6
Dough development time, minutes7.4 7.3 7.7 6.7 7.3
Stability, minutes11.7 10.2 11.4 20.9 10.1
Mixing tolerance index, BU28 32 27 15 27
Farinogram, 300 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %63.3 63.7 65.1 64.5 64.7
Dough development time, minutes6.5 6.2 8.2 8.5 5.7
Stability, minutes14.9 12.2 14.8 42.6 14.7
Mixing tolerance index, BU15 22 20 9 16
ExtensogramFootnote 3 (135 minutes)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Maximum resistance, BU645 588 676 792 617
Extensibility (length), cm19.8 21.1 19.3 18.2 20.4
Area, cm2160 158 161 176 158
Alveogram
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
P (maximum over pressure), mm H2O113 104 119 129 117
L (length), mm119 135 119 107 126
P/L0.95 0.77 1.00 1.21 0.93
W (deformation energy), 10-4 joules455 451 480 476 479
le (elasticity index), %63.3 62.1 63.1 62.1 62.0
Baking (Canadian short process)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %67 66 68 66 68
Mixing time, minutes5.6 5.2 5.1 5.3 4.9
Mixing energy, Wh/kg13.1 13.2 12.1 13.2 11.4
Loaf volume, cm3/100 g flour1087 1158 1085 1127 1138
Baking (Sponge and Dough)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %NA Footnote 4 NA 64 64 NA
Mixing time, minutesNA NA 4.6 5.1 NA
Mixing energy, Wh/kgNA NA 8.3 10.4 NA
Loaf volume, cm3/100 g flourNA NA 1032 995 NA

Quarter 2: November 1, 2023 to January 31, 2024

Second quarter cargo aggregates were made from loading samples of export shipments in the months of November and December of 2023 and January of 2024.

alt format

Alternate format
No. 1 and No. 2 CWRS, Second quarter export cargo aggregates by grade 2023-24 crop year (PDF, 470 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Wheat
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Test weight, kg/hL83.383.182.982.6
Weight per 1000 kernels, g36.536.334.736.0
Protein content, %13.813.913.613.9
Protein content, % (dry matter basis)16.016.015.816.1
Ash content, %1.431.441.381.48
Falling Number, seconds385353381387
Particle size index, %50515251
Milling flour yield - Bühler laboratory mill
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Clean wheat basis, %76.976.676.776.4
Flour
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Protein content, %12.912.913.012.812.9
Wet gluten content, %34.334.234.634.834.6
Gluten index, %97.297.995.397.196.9
Ash content, %0.420.410.400.380.40
Dough sheet (water) brightness (L*) at 2h Footnote 276.275.776.477.076.0
Dough sheet (water) redness (a*) at 2h Footnote 21.82.01.91.51.9
Dough sheet (water) yellowness (b*) at 2h Footnote 225.425.425.425.525.6
Starch damage, %7.98.08.07.38.1
Amylograph peak viscosity, BU508461502538465
Farinogram, 50 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %63.463.364.763.464.4
Dough development time, minutes7.47.76.79.97.2
Stability, minutes11.010.410.324.69.8
Mixing tolerance index, BU2430221233
Farinogram, 300 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %64.464.865.964.565.7
Dough development time, minutes7.77.05.97.55.0
Stability, minutes15.013.614.644.313.9
Mixing tolerance index, BU192314812
Extensogram (135 minutes)Footnote 3
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Maximum resistance, BU712694649807612
Extensibility (length), cm18.820.219.718.819.7
Area, cm2167175160188154
Alveogram
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
P (maximum over pressure), mm H2O125120133130131
L (length), mm116125110113116
P/L1.080.961.211.151.13
W (deformation energy), 10-4 joules494500498507508
le (elasticity index), %63.463.162.863.562.7
Baking (Canadian short process)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %6767686767
Mixing time, minutes5.65.75.05.44.9
Mixing energy, Wh/kg15.216.913.114.113.5
Loaf volume, cm3/100 g flour10341023104210571013
Baking (Sponge and Dough)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %NAFootnote 4NA6463NA
Mixing time, minutesNANA4.34.3NA
Mixing energy, Wh/kgNANA6.77.8NA
Loaf volume, cm3/100 g flourNANA11021070NA

Quarter 1: August 1, 2023 to October 31, 2023

First quarter cargo aggregates were made from loading samples of export shipments in the months of August, September, October of 2023.

alt format

Alternate format
No. 1 and No. 2 CWRS, First quarter export cargo aggregates by grade 2023-24 crop year (PDF, 470 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Wheat
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Test weight, kg/hL83.683.383.482.7
Weight per 1000 kernels, g36.134.331.733.4
Protein content, %14.213.913.813.8
Protein content, % (dry matter basis)16.516.115.916.0
Ash content, %1.571.531.431.44
Falling Number, seconds421360391415
Particle size index, %51525451
Milling flour yield - Bühler laboratory mill
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
Clean wheat basis, %76.576.477.076.7
Flour
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Protein content, %13.313.113.113.013.1
Wet gluten content, %36.534.735.634.635.2
Gluten index, %93.596.496.897.495.6
Ash content, %0.450.440.420.380.42
Dough sheet (water) brightness (L*) at 2h Footnote 276.276.176.577.476.2
Dough sheet (water) redness (a*) at 2h Footnote 22.02.01.91.61.9
Dough sheet (water) yellowness (b*) at 2h Footnote 225.725.425.525.725.2
Starch damage, %7.98.18.17.68.2
Amylograph peak viscosity, BU561518559645535
Farinogram, 50 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %64.063.364.463.964.0
Dough development time, minutes6.57.57.78.36.8
Stability, minutes9.611.19.820.110.2
Mixing tolerance index, BU2427281526
Farinogram, 300 g bowl
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %65.064.765.565.165.4
Dough development time, minutes7.56.47.88.46.0
Stability, minutes14.814.815.243.015.3
Mixing tolerance index, BU1414141014
Extensogram (135 minutes)Footnote 3
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Maximum resistance, BU619638674771631
Extensibility (length), cm19.719.919.019.219.6
Area, cm2153160160183154
Alveogram
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
P (maximum over pressure), mm H2O108116127134128
L (length), mm132125120112114
P/L0.820.931.061.201.12
W (deformation energy), 10-4 joules453474505509488
le (elasticity index), %61.262.162.262.362.3
Baking (Canadian short process)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %6867686868
Mixing time, minutes4.95.05.05.25.1
Mixing energy, Wh/kg13.113.113.013.713.7
Loaf volume, cm3/100 g flour10191001104010331006
Baking (Sponge and Dough)
Quality parameterAtlantic
No. 1 CWRS		Atlantic
No. 2 CWRS		Pacific
No. 1 CWRS		Pacific
No. 2 CWRS
74% extraction74% extraction74% extraction60% extraction74% extraction
Absorption, %NAFootnote 4NA6363NA
Mixing time, minutesNANA4.14.2NA
Mixing energy, Wh/kgNANA6.76.9NA
Loaf volume, cm3/100 g flourNANA10481045NA

Page details

2024-10-15