Quality of Canada Western Red Spring wheat in 2025
This report presents harvest quality data for Canada Western Red Spring (CWRS) 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 Western Red Spring wheat
CWRS is the most widely grown class of wheat in western Canada. It is well known for its excellent milling performance, producing high yields of flour with low ash content and minimal protein loss. The high protein content and very high water absorption of CWRS flour results in dough that is strong yet extensible. This makes it ideal for the production of pan bread with a large loaf volume. Due to the high protein and good gluten strength of its flour, CWRS wheat is used extensively, either alone or in blends with weaker wheats, in a range of products such as hearth breads, flat breads, steamed breads, and noodles.
Summary of CWRS quality in 2025
The quality of CWRS wheat in 2025 was excellent, with 91% of the crop in the top 2 grades. The majority of No. 2 samples were downgraded due to hard vitreous kernels (HVK) levels below 65%. The mean protein content was 13.8%, equal to the ten-year average. The crop was safe and sound, with 99.0% of CWRS samples having deoxynivalenol (DON) levels less than 1.0 ppm and 91% of samples having falling number (FN) values greater than 350 seconds. AAC Brandon remained the top CWRS variety grown in 2025, but its acreage continued to decline as the acreage of newer varieties, such as AAC Wheatland and AAC Hockley, increased. AAC Starbuck and AAC Viewfield had no change in acreage from 2024.
Figure 1 Top CWRS varieties grown in western Canada from 2021 to 2025.
Graph data
% of total
Variety
2021
2022
2023
2024
2025
AAC Brandon
38
32
29
25
22
AAC Viewfield
14
14
13
11
11
AAC Starbuck
4
9
12
13
13
AAC Wheatland
3
8
13
15
17
AAC Hodge
0
0.05
2
5
9
AAC Hockley
0
0.1
2
5
5
Figure 2 Grade distribution and grading factors for CWRS in 2025 (based on 2475 samples).
Graph data
% of samples
No. 1
No. 2
≤ No. 3
Grade distribution
71
20
9
Hard vitreous kernels
0
13.4
0
Mildew
0
3.5
0
Frost
0
3.2
0
Figure 3 Mean protein content (13.5% mb, %) in CWRS from 2016 to 2025.
Graph data
Protein, %
Year
%
2016
13.6
2017
13.1
2018
13.7
2019
13.6
2020
13.4
2021
14.7
2022
13.9
2023
13.8
2024
14.1
2025
13.8
Milling and functional quality
The milling performance and functional quality of CWRS wheat was excellent in 2025. The crop was sound, with all aggregate samples having a FN value greater than 350 seconds. Amylograph peak viscosity was higher than last year, exceeding or very close to 600 Brabender units (BU) for flour from the No. 1 eastern prairie aggregate and flours from the No. 1 western prairie aggregates. Amylograph peak viscosity was over 500 BU for flour milled from the No. 2 all prairie aggregate. Test weight and weight per 1000 kernels was greater in 2025 than in 2024 for all aggregates. All CWRS aggregates achieved excellent milling yields on the Bühler test mill (76.5% or greater on a clean wheat basis), slightly higher than corresponding aggregates of the 2024 crop.
Wheat ash was lower than last year in all CWRS aggregates, though flour ash remained relatively similar to 2024 levels. The colour values for dough sheets were consistent with those from 2024, and showed the bright colour typical of CWRS. Farinograph absorption was higher in 2025 than in 2024 for all aggregates, especially the No. 1 western prairie aggregates. Dough strength for the No. 1 western prairie aggregates showed a slight decrease in 2025, compared to 2024, with slightly lower Farinograph stability, maximum resistance on the Extensograph (Rmax), and bake test mixing time and energy. Good extensibility was maintained, however. Dough mellowness for the 2025 No. 1 CWRS western prairie aggregates improved overall, compared to 2024. The No. 1 eastern prairie aggregate and the No. 2 prairie aggregate showed similar dough strength to last year, as measured by Farinograph stability, Extensograph Rmax, and bake test mixing time and energy. Alveogram properties were similar to 2024. Bake tests produced loaves with good 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).
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for eastern prairie aggregate samples of No. 1 CWRS from the 2024 and 2025 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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
2025
2024
74% extraction
74% extraction
Absorption, %
66.0
65.4
Dough development time, minutes
6.9
6.9
Stability, minutes
17.6
14.1
Mixing tolerance index, BU
10
19
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for eastern prairie aggregate samples of No. 1 CWRS from the 2024 and 2025 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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
2025
2024
74% extraction
74% extraction
Maximum resistance, BU
655
609
Extensibility (length), cm
21.9
20.2
Area, cm2
189
154
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for eastern prairie aggregate samples of No. 1 CWRS from the 2025 and 2024 crop years.
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.
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for western prairie aggregate samples of No. 1 CWRS from the 2024 and 2025 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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
2025
2024
74% extraction
60% extraction
74% extraction
60% extraction
Absorption, %
67.7
66.7
66.1
65.1
Dough development time, minutes
6.9
11.6
8.9
10.3
Stability, minutes
16.0
41.3
19.6
50.1
Mixing tolerance index, BU
13
7
17
0
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for western prairie 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.
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 3
Quality parameter
2025
2024
74% extraction
60% extraction
74% extraction
60% extraction
Maximum resistance, BU
615
842
713
880
Extensibility (length), cm
20.2
18.0
20.1
19.8
Area, cm2
163
186
178
211
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for western prairie aggregate samples of No. 1 CWRS from the 2025 and 2024 crop years.
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.
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for all prairie aggregate samples of No. 2 CWRS from the 2025 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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
2025
2024
74% extraction
74% extraction
Absorption, %
65.8
65.1
Dough development time, minutes
4.5
5.4
Stability, minutes
13.3
13.5
Mixing tolerance index, BU
13
16
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for all prairie aggregate samples of No. 2 CWRS from the 2025 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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
2025
2024
74% extraction
74% extraction
Maximum resistance, BU
535
563
Extensibility (length), cm
20.4
20.7
Area, cm2
145
149
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for all prairie aggregate samples of No. 2 CWRS from the 2025 and 2024 crop years.
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.
Protein content (%)Footnote 5, all grades, CWRS in 2025
Province
Number of samples
Mean
SD
Manitoba
559
14.1
0.9
Saskatchewan
1095
13.7
1.1
Alberta and B.C.
771
13.6
1.3
Western Canada
2,425
13.8
1.1
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 similar environmental characteristics. The direction of grain movement, political boundaries and production (seeded area) were also considered when the regions were designated. Areas with low production were grouped with areas with high production to ensure that each region will provide a sufficient number of samples for analysis.
Figure 6 Distribution of test weight (13.5% mb, kg/hL) for CWRS from 2021 to 2025.
Graph data
Test weight range (kg/hL)
Test weight range
2021
2022
2023
2024
2025
< 76
2.1
1.3
0.8
6.2
0.7
76-77
2.6
1.2
0.9
3.8
1.0
77-79
13.4
5.4
6.5
11.8
7.1
79-91
27.3
15.1
25.2
24.0
19.7
81-83
31.9
29.0
41.3
30.5
30.9
≥ 83
22.7
48.1
25.3
23.8
40.6
Grading factor data
Producer samples submitted to the Harvest Sample Program were graded using the current grading factor tolerances found in the Official Grain Grading Guide. The table below lists the grading factors that led to downgrading in this year’s wheat samples and the percentage of samples that were downgraded for each grading factor. A sample can be downgraded if it does not meet the tolerances for 1 or more grading factors.
Grading factors and the percentage of samples downgraded for CWRS wheat samples from all provinces in 2025
Samples
No. 1 CWRS
No. 2 CWRS
No. 3 CWRS
Feed
Number of samples
1,719
482
91
133
% of total
70.9
19.9
3.8
5.5
Grading factor
No. 1 CWRS
No. 2 CWRS
No. 3 CWRS
Feed
Broken (BKN)
0.0
0.4
4.4
4.5
Contrasting classes (CON CL)
0.0
0.2
0.0
0.0
Dark immature kernels (DKIM)
0.0
0.2
0.0
0.0
Ergot (ERG)
0.1
0.0
0.0
11.3
Excreta (EXCR)
0.0
0.0
0.0
0.8
Frost (FR)
0.0
17.2
20.9
1.5
Fusarium damage (FUS DMG)
0.0
3.9
3.3
1.5
Grass green (GR)
0.0
0.6
0.0
0.0
Heated (HTD)
0.0
0.4
2.2
1.5
Hard vitreous kernel (HVK)
0.0
67.0
1.1
0.0
Midge damage (MDGE)
0.0
1.9
2.2
0.0
Mildew (MIL)
0.0
16.2
29.7
0.8
Matter other than cereal grains (MOTCG)
0.0
2.3
6.6
2.3
Non-registered variety (NON REGV)
0.1
0.0
0.0
7.5
Natural stain (NSTN)
0.0
0.2
0.0
0.0
Severely sprouted kernels (SEVSPTD)
0.0
6.0
23.1
64.7
Sawfly damage (SFLY DMG)
0.0
0.2
0.0
0.0
Sprouted (SPTD)
0.0
0.0
0.0
6.8
Total foreign material (TFM)
0.0
1.2
2.2
3.8
Total sprouted kernels (TSPTD)
0.0
6.4
31.9
24.1
Test weight (TWT)
0.0
0.2
0.0
0.0
Wheat of other classes (WOOC)
0.0
0.2
0.0
0.0
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. The Canadian Grain Commission uses the visual assessment of Fusarium damaged kernels as a proxy for DON.
Although 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.
Percentage of CWRS wheat samples by DON content (ppm) in 2025
Graph data
Percentage of CWRS wheat samples by DON content in 2025
DON (ppm)
% of samples
< 0.3
81.3
0.3 to 1.0
17.6
> 1.0
1.1
DON content (ppm) for CWRS wheat samples in 2025
DON (ppm)
Number of samples
% of total
Below limit (< 0.3)
1,980
81.28
0.3 to 1.0
429
17.61
1.1 to 2.0
22
0.90
2.1 to 3.0
3
0.12
3.1 to 4.0
0
0
4.1 to 5.0
2
0.08
5.1 to 6.0
0
0
Above limit (> 6.0)
0
0
All samples
2,436
100
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. The Canadian Grain Commission uses the visual assessment of sprouted and severely sprouted kernels as a proxy for FN.
Although 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.
Percentage of CWRS wheat samples by FN results (seconds) in 2025
Graph data
Percentage of CWRS wheat samples by FN results in 2025
Falling number (seconds)
% of samples
> 351
81.2
301 to 350
9.6
251 to 300
4.0
< 250
5.2
FN results (seconds) for CWRS wheat samples in 2025
