Language selection

Government of Canada / Gouvernement du Canada

Search

Quality of Canada Western Red Spring wheat exports in 2024-2025

The Canadian Grain Commission monitors the quality of wheat export cargoes to ensure that customer expectations are met. 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. 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, grade and shipping coast, 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 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 CWRS wheat had a test weight of 82 kg/hL to 84 kg/hL, well above the minimum requirement of 79 kg/hL for No. 1 CWRS. The high Falling Number values (372 seconds to 424 seconds) indicated very sound grain. All aggregates had a high protein content (13.6% to 14.2%) and very strong milling yields on a Bühler laboratory mill (75.4% to 77.5% on a clean wheat basis). The flour from the aggregates had a bright white colour and low ash content, which is typical for CWRS wheat. The dough had high water absorption and very strong but balanced properties, as measured by Farinograph and Extensograph tests. Baking tests produced good loaf volumes.

No. 1 and No. 2 CWRS exports in Quarter 1 through Quarter 4 (August 2024 to July 2025)

 

Exported

Million tonnes:
18

Vessels

Cargo vessels deployed:
658

Countries

Shipped to:
59

Figure 1  Tonnage of No. 1 CWRS and No. 2 CWRS exports from Pacific and Atlantic ports 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 CWRS
Pacific ports		 No. 2 CWRS
Pacific ports		 No. 1 CWRS
Atlantic ports		 No. 2 CWRS
Atlantic ports
Quarter 1
Aug-Oct 2024		 1.83 0.90 0.61 0.57
Quarter 2
Nov 2024-Jan 2025		 2.19 1.27 0.43 0.34
Quarter 3
Feb-April 2025		 2.76 1.34 0.35 0.41
Quarter 4
May-July 2025		 2.35 1.80 0.57 0.59
Cumulative 9.13 5.31 1.96 1.91
Figure 2  Percentage of No. 1 and No. 2 CWRS export shipments in each quarter of the 2024-2025 shipping year according to 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
≤ 12.5% 0 0 0 0 0
12.6-13.0% 0 0 0 0 0
13.1-13.5% 10 5 5 6 6
13.6-14.0% 57 56 43 62 55
14.1-14.5% 26 36 44 27 33
>14.5% 7 3 9 5 6
Figure 3  Percentage of No. 1 and No. 2 CWRS 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
≤ 80.0 1 1 1 0 1
80.1-81.0 1 5 8 0 4
81.1-82.0 7 29 29 13 20
82.1-83.0 31 32 33 37 33
83.1-84.0 45 30 27 43 36
84.1-85.0 16 4 2 7 7
> 85 0 0 0 0 0

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

Fourth quarter 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 and No. 2 CWRS, Fourth quarter export cargo aggregates by grade 2024-2025 crop year (PDF, 137 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), fourth quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 83 83 83 82
Weight per 1000 kernels, g 34.0 34.8 33.3 30.8
Protein content, % 13.8 13.7 13.8 13.9
Protein content, % (dry matter basis) 15.9 15.8 16.0 16.0
Ash content, % 1.56 1.58 1.52 1.52
Falling Number, seconds 409 392 396 395
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 77.0 77.0 76.8 76.2
Flour, extraction (%) for analysis
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.9 12.8 13.1 12.6 13.1
Wet gluten content, % 34.4 35.5 35.8 34.3 36.1
Gluten index, % 97.6 97.5 97.1 95.7 96.5
Ash content, % 0.45 0.44 0.44 0.39 0.44
Dough sheet (water) brightness (L*) at 2h Footnote 2 75.7 75.8 76.3 77.2 75.8
Dough sheet (water) redness (a*) at 2h Footnote 2 2.1 2.1 1.9 1.7 2.1
Dough sheet (water) yellowness (b*) at 2h Footnote 2 24.8 24.7 25.2 25.5 25.8
Starch damage, % 7.8 8.0 7.9 8.0 7.7
Amylograph peak viscosity, BU 653 666 578 635 515
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 62.6 62.3 63.9 63.1 63.0
Dough development time, minutes 8.4 8.3 8.3 8.7 8.5
Stability, minutes 11.3 12.9 12.8 25.0 12.9
Mixing tolerance index, BU 26 25 27 14 22
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 4 (May, June, and July 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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 bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.4 63.4 64.6 63.9 64.1
Dough development time, minutes 8.2 6.0 9.7 9.2 7.9
Stability, minutes 16.8 16.7 43.1 44.3 16.8
Mixing tolerance index, BU 18 8 10 6 17
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 4 (May, June, and July 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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.

ExtensogramFootnote 3 (135 minutes), standard method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 686 652 836 848 724
Extensibility (length), cm 19.7 20.3 18.6 17.6 19.7
Area, cm2 178 176 200 189 189
ExtensogramFootnote 4 (90 minutes), pin mixer method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 600 586 564 592 582
Extensibility (length), cm 17.4 17.8 18.3 17.5 17.8
Area, cm2 133 135 133 132 132
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 4 (May, June, and July 2025).
description below
description below
description below
description below
description below
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.

Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 110 111 119 126 118
L (length), mm 132 115 129 127 131
P/L 0.83 0.97 0.92 0.99 0.90
W (deformation energy), 10-4 joules 490 444 509 527 512
le (elasticity index), % 64.8 64.1 63.6 63.1 63.9
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 66 65 67 66 66
Mixing time, minutes 5.5 5.2 5.4 5.2 5.3
Mixing energy, Wh/kg 13.4 13.7 14.5 13.0 14.1
Loaf volume, cm3/100 g flour 992 950 998 1014 995
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 63 62 NA
Mixing time, minutes NA NA 8.3 9.0 NA
Mixing energy, Wh/kg NA NA 4.1 4.4 NA
Loaf volume, cm3/100 g flour NA NA 1140 1106 NA

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, April of 2025.

alt format

Alternate format
No. 1 and No. 2 CWRS, third quarter export cargo aggregates by grade in 2024-2025 (PDF, 137 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 84 83 83 82
Weight per 1000 kernels, g 32.7 33.4 31.7 32.0
Protein content, % 13.6 13.9 13.9 14.1
Protein content, % (dry matter basis) 15.7 16.0 16.1 16.3
Ash content, % 1.51 1.56 1.50 1.49
Falling Number, seconds 418 415 418 377
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 77.5 77.1 76.3 76.1
Flour
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.8 12.9 13.1 12.8 13.3
Wet gluten content, % 33.7 34.0 34.6 33.9 34.4
Gluten index, % 97.3 95.4 96.8 96.0 96.6
Ash content, % 0.44 0.44 0.43 0.40 0.44
Dough sheet (water) brightness (L*) at 2h Footnote 2 76.5 75.7 75.6 77.3 75.7
Dough sheet (water) redness (a*) at 2h Footnote 2 2.0 2.1 2.1 1.6 2.1
Dough sheet (water) yellowness (b*) at 2h Footnote 2 25.1 24.7 25.8 25.5 25.6
Starch damage, % 7.7 7.7 7.5 7.6 7.6
Amylograph peak viscosity, BU 698 565 580 659 489
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 62.7 62.6 63.5 62.9 63.2
Dough development time, minutes 5.9 7.5 7.9 8.7 8.3
Stability, minutes 10.4 11.1 11.3 24.4 13.1
Mixing tolerance index, BU 20 30 23 18 21
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 3 (February, March, and April 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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 bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.4 63.4 64.5 63.7 64.3
Dough development time, minutes 8.0 6.2 8.6 11.6 6.8
Stability, minutes 17.1 15.1 17.2 49.7 17.3
Mixing tolerance index, BU 18 14 15 3 11
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 3 (February, March, and April 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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.

ExtensogramFootnote 3 (135 minutes), standard method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 685 566 708 892 623
Extensibility (length), cm 18.3 19.3 19.1 16.8 19.8
Area, cm2 156 140 167 181 153
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 3 (February, March, and April 2025).
description below
description below
description below
description below
description below
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.

ExtensogramFootnote 4 (90 minutes), pin mixer method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 543 496 525 565 494
Extensibility (length), cm 18.4 17.4 18.3 17.5 17.1
Area, cm2 122 105 115 121 105
Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 105 101 103 113 105
L (length), mm 134 133 141 143 135
P/L 0.78 0.76 0.73 0.79 0.78
W (deformation energy), 10-4 joules 462 441 469 524 474
le (elasticity index), % 64.1 64.1 63.3 64.0 64.4
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 66 66 66 66 66
Mixing time, minutes 5.7 5.1 5.2 5.7 5.5
Mixing energy, Wh/kg 13.7 11.6 13.5 14.4 13.9
Loaf volume, cm3/100 g flour 969 976 1026 1023 996
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 62 62 NA
Mixing time, minutes NA NA 4.2 4.5 NA
Mixing energy, Wh/kg NA NA 8.8 9.0 NA
Loaf volume, cm3/100 g flour NA NA 1097 1065 NA

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 and No. 2 CWRS, Second quarter export cargo aggregates by grade in 2024-2025 (PDF, 484 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 84 83 82 82
Weight per 1000 kernels, g 33.5 35.2 33.7 31.5
Protein content, % 13.8 13.8 13.9 14.2
Protein content, % (dry matter basis) 15.9 16.0 16.1 16.4
Ash content, % 1.55 1.55 1.51 1.51
Falling Number, seconds 396 424 385 372
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 76.9 76.8 76.2 75.8
Flour
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.7 12.7 13.0 12.8 13.2
Wet gluten content, % 33.5 34.3 34.8 34.7 35.1
Gluten index, % 97.6 97.3 95.6 96.7 95.5
Ash content, % 0.46 0.44 0.44 0.39 0.44
Dough sheet (water) brightness (L*) at 2h Footnote 2 76.1 76.0 75.8 77.1 75.7
Dough sheet (water) redness (a*) at 2h Footnote 2 2.1 2.2 2.1 1.7 2.1
Dough sheet (water) yellowness (b*) at 2h Footnote 2 25.0 25.0 25.7 25.9 25.9
Starch damage, % 7.9 8.0 7.8 7.5 7.9
Amylograph peak viscosity, BU 656 613 597 667 544
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 62.7 62.9 63.9 63.1 63.9
Dough development time, minutes 7.8 7.0 8.3 11.3 8.0
Stability, minutes 13.0 11.1 13.8 26.2 12.5
Mixing tolerance index, BU 24 22 21 6 20
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 2 (November and December 2024, January 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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 bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.9 64.1 65.2 64.1 64.9
Dough development time, minutes 7.9 7.1 6.8 10.4 8.6
Stability, minutes 15.2 15.8 17.9 49.5 18.9
Mixing tolerance index, BU 21 16 13 2 16
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 2 (November and December 2024, January 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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 3
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 683 597 631 778 719
Extensibility (length), cm 19.3 20.1 20.4 18.8 19.4
Area, cm2 166 152 166 180 174
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 2 (November, December, 2024, January 2025).
description below
description below
description below
description below
description below
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 4
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 556 549 570 599 603
Extensibility (length), cm 17.3 17.5 17.1 16.2 18.0
Area, cm2 116 117 122 120 132
Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 105 104 110 119 108
L (length), mm 127 130 135 128 138
P/L 0.83 0.80 0.82 0.93 0.78
W (deformation energy), 10-4 joules 453 451 485 504 490
le (elasticity index), % 65.0 64.5 63.5 64.0 64.0
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 67 67 68 67 68
Mixing time, minutes 5.8 5.4 5.2 5.6 5.6
Mixing energy, Wh/kg 13.2 12.9 12.3 13.3 14.1
Loaf volume, cm3/100 g flour 923 971 990 1009 974
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 63 62 NA
Mixing time, minutes NA NA 3.9 3.9 NA
Mixing energy, Wh/kg NA NA 6.5 6.6 NA
Loaf volume, cm3/100 g flour NA NA 1092 1072 NA

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 and No. 2 CWRS, First quarter export cargo aggregates by grade in 2024-2025 (PDF, 203 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade in 2024-2025Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 83 83 83 82
Weight per 1000 kernels, g 35.0 33.4 35.1 33.3
Protein content, % 13.7 13.8 13.9 14.1
Protein content, % (dry matter basis) 15.8 16.0 16.1 16.3
Ash content, % 1.43 1.48 1.43 1.43
Falling Number, seconds 403 392 410 378
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 76.0 76.0 75.9 75.4
Flour
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.7 12.7 13.1 13.0 13.1
Wet gluten content, % 33.4 33.5 34.7 35.0 34.4
Gluten index, % 97.6 98.2 97.8 97.6 97.4
Ash content, % 0.42 0.43 0.43 0.38 0.43
Dough sheet (water) brightness (L*) at 2h Footnote 2 76.1 76.0 76.2 77.4 75.9
Dough sheet (water) redness (a*) at 2h Footnote 2 1.8 1.9 1.9 1.6 2.0
Dough sheet (water) yellowness (b*) at 2h Footnote 2 25.1 25.2 25.5 25.6 25.7
Starch damage, % 7.8 8.0 7.9 7.6 7.9
Amylograph peak viscosity, BU 611 575 639 662 521
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.2 63.0 64.3 63.3 63.6
Dough development time, minutes 6.8 7.0 7.4 16.3 8.3
Stability, minutes 14.6 12.4 14.8 27.8 14.6
Mixing tolerance index, BU 20 22 21 9 24
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 1 (August, September, October, 2024). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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 bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.9 64.0 65.2 64.5 64.7
Dough development time, minutes 6.2 6.7 7.4 13.2 8.0
Stability, minutes 20.2 17.2 20.4 49.5 19.5
Mixing tolerance index, BU 7 13 12 0 17
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 1 (August, September, October, 2024). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
description below
description below
description below
description below
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 3
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 664 665 652 969 745
Extensibility (length), cm 20.2 18.7 19.8 16.7 18.9
Area, cm2 170 156 165 194 175
Extensogram (90 minutes) pin mixer methodFootnote 4
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 591 566 583 630 611
Extensibility (length), cm 16.0 16.4 15.6 15.5 17.0
Area, cm2 119 116 114 122 129
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 1 (August, September, October, 2024).
description below
description below
description below
description below
description below
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.

Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 109 107 115 122 114
L (length), mm 121 124 121 124 125
P/L 0.90 0.86 0.95 0.98 0.91
W (deformation energy), 10-4 joules 452 452 476 513 482
le (elasticity index), % 64.2 64.2 64.2 64.4 64.8
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 67 67 68 67 68
Mixing time, minutes 5.7 5.6 5.7 5.5 5.1
Mixing energy, Wh/kg 14.2 13.7 14.7 13.5 12.2
Loaf volume, cm3/100 g flour 988 975 990 985 1028
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 64 63 NA
Mixing time, minutes NA NA 3.8 3.8 NA
Mixing energy, Wh/kg NA NA 7.4 7.5 NA
Loaf volume, cm3/100 g flour NA NA 1092 1095 NA

Page details

2026-08-28