Quality of Canada Western Red Spring wheat in 2023

This report presents harvest quality data for Canada Western Red Spring (CWRS) wheat grown in 2023. 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.

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 2023

The quality of CWRS was excellent, with more than 97% of the crop in the top two grades. The majority of samples graded No. 2 were downgraded due to levels of hard vitreous kernels (HVK) below 65%. Mean protein content was 13.8%, slightly above the ten-year average of 13.7%. The crop was safe and sound, with more than 99.6% of CWRS samples having DON levels less than 1.0 ppm and 80% of samples having FN values greater than 350 seconds. AAC Brandon was the top CWRS variety grown in 2023 but declined in acreage as newer varieties, such as AAC Starbuck and AAC Wheatland, increased.

Grade distribution

No. 1 and No. 2 CWRS:
97%

More information

Protein

Protein content:
13.8%

More information

Deoxynivalenol (DON)

DON < 1.0 ppm:
99.6%

More information

Falling Number (FN)

FN > 351 seconds:
80%

More information

Variety

Top varieties:

AAC Brandon
AAC Viewfield
AAC Starbuck
AAC Wheatland

Description follows — **Figure 1** Top CWRS varieties grown in western Canada from 2019 to 2023

% of total
Variety	2019	2020	2021	2022	2023
AAC Brandon	42	42	38	32	29
AAC Viewfield	6	12	14	14	13
AAC Starbuck	0	0	4	9	12
AAC Wheatland	0	0	3	8	13
CDC Landmark	7	8	7	5	4
AAC Elie	7	6	5	4	4

% of samples
	No. 1	No. 2	≤ No. 3	Feed
Grade distribution	67.6	28.8	2.9	1.1
Hard vitreous kernels	0	24	0	0
Mildew	0	2.9	0	0
Sprouted	0	2.5	0	0

Protein, %
Year	%
2014	13.4
2015	14.1
2016	13.6
2017	13.1
2018	13.7
2019	13.6
2020	13.4
2021	14.7
2022	13.9
2023	13.8

Milling and functional quality

The milling performance and functional quality of CWRS was very good this year. The crop was sound and all aggregate wheat samples had wheat FN values greater than 350 seconds. The flour Amylograph peak viscosity was above 550 BU for the No. 1 milling grade and 470 BU for the No. 2 milling grade. The test weight was slightly lower than in 2022 and is related to the dry growing conditions this year in some areas of the Canadian prairies. Despite this, all CWRS aggregates had very strong milling yields on the Bühler laboratory mill, reaching 76% or higher (clean wheat basis).

Wheat ash was lower than last year, particularly for the No. 1 milling grade, eastern prairies aggregates. Flour ash was slightly lower in all CWRS aggregates. Colour was similar to last year, with slightly brighter L* values. Farinograph absorption was similar to 2022 for all CWRS aggregates. Dough strength increased in 2023 compared to 2022, as measured by Farinograph stability, Extensograph Rmax and bake test mixing energy, while maintaining excellent extensibility. Bake tests showed good loaf volumes.

Alternate version
Harvest quality data for No. 1 CWRS, eastern prairie aggregates in 2023 (PDF, 456 KB)

Alternate version
Harvest quality data for No. 1 CWRS, western prairie aggregates in 2023 (PDF, 465 KB)

Alternate version
Harvest quality data for No. 2 CWRS, all prairie aggregates in 2023 (PDF, 456 KB)

Eastern prairie aggregates No. 1 CWRS^{Footnote 1}

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

Wheat
Quality parameter	2023	2022
Test weight, kg/hL	81.7	82.8
Weight per 1000 kernels, g	34.6	34.2
Protein content, %	13.8	14.3
Protein content, % (dry matter basis)	16.0	16.5
Ash content, %	1.39	1.55
Falling Number, seconds	382	400
Particle size index, %	50	50

Milling flour yield - Bühler Laboratory Mill
Quality parameter	2023	2022
Clean wheat basis, %	76.4	76.2

Flour
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Protein content, %	13.0	13.4
Protein loss, %	0.8	0.9
Wet gluten content, %	33.7	36.1
Gluten index, %	98.1	94.6
Ash content, %	0.42	0.43
Dough sheet brightness (L*) at 2h^{Footnote 2}	77.2	76.6
Dough sheet redness (a*) at 2h^{Footnote 2}	1.9	1.9
Dough sheet yellowness (b*) at 2h^{Footnote 2}	25.9	25.9
Starch damage, %	8.2	8.0
Amylograph peak viscosity, BU	552	638

Farinogram, 50 g bowl
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Absorption, %	64.3	64.2
Dough development time, minutes	7.2	6.7
Stability, minutes	11.4	8.4
Mixing tolerance index, BU	26	32

Farinogram, 300 g bowl^{Footnote 3}
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Absorption, %	65.2	65.5
Dough development time, minutes	6.2	7.1
Stability, minutes	13.3	11.9
Mixing tolerance index, BU	20	22

Extensogram (135 minutes)
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Maximum resistance, BU	617	534
Extensibility (length), cm	21.5	21.5
Area, cm²	167	146

Alveogram
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
P (maximum over pressure), mm H₂O	115	109
L (length), mm	126	147
P/L	0.91	0.74
W (deformation energy), 10^-4 joules	491	481
Ie (elasticity index), %	64.2	60.7

Baking (Canadian short process)
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Absorption, %	68	67
Mixing time, minutes	5.6	4.4
Mixing energy, Wh/kg	14.2	11.1
Loaf volume, cm³/100 g flour	944	1008

Western prairie aggregates No. 1 CWRS^{Footnote 1}

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

Wheat
Quality parameter	2023	2022
Test weight, kg/hL	81.6	82.9
Weight per 1000 kernels, g	33.3	35.5
Protein content, %	14.2	14.0
Protein content, % (dry matter basis)	16.4	16.2
Ash content, %	1.46	1.50
Falling Number, seconds	414	417
Particle size index, %	50	49

Milling flour yield - Bühler Laboratory Mill
Quality parameter	2023	2022
Clean wheat basis, %	76.0	75.6

Flour
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
Protein content, %	13.6	13.5	13.1	13.0
Protein loss, %	0.6	0.7	0.9	1.0
Wet gluten content, %	37.5	36.1	34.4	35.1
Gluten index, %	95.0	97.3	94.7	95.4
Ash content, %	0.43	0.39	0.44	0.40
Dough sheet brightness (L*) at 2h^{Footnote 2}	76.7	78.2	76.6	77.2
Dough sheet redness (a*) at 2h^{Footnote 2}	2.0	1.6	1.7	1.6
Dough sheet yellowness (b*) at 2h^{Footnote 2}	26.1	25.8	25.5	26.0
Starch damage, %	7.9	7.7	8.3	8.3
Amylograph peak viscosity, BU	631	663	711	713

Farinogram, 50 g bowl
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
Absorption, %	65.8	65.1	65.3	65.0
Dough development time, minutes	7.6	8.7	6.2	7.3
Stability, minutes	11.9	25.7	9.8	14.7
Mixing tolerance index, BU	22	9	20	17

Farinogram, 300 g bowl^{Footnote 3}
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
Absorption, %	66.6	65.5	66.2	65.8
Dough development time, minutes	7.0	11.5	6.7	8.9
Stability, minutes	16.5	47.5	12.7	35.6
Mixing tolerance index, BU	10	0	15	8

Extensogram (135 minutes)
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
Maximum resistance, BU	555	796	553	631
Extensibility (length), cm	20.5	18.6	20.0	20.1
Area, cm²	146	183	140	160

Alveogram
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
P (maximum over pressure), mm H₂O	124	130	121	131
L (length), mm	121	110	126	122
P/L	1.02	1.18	0.96	1.07
W (deformation energy), 10^-4 joules	509	505	483	511
Ie (elasticity index), %	63.7	64.1	60.6	60.8

Baking (Canadian short process)
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
Absorption, %	69	69	68	68
Mixing time, minutes	5.2	5.4	4.4	4.7
Mixing energy, Wh/kg	14.2	13.9	11.3	11.8
Loaf volume, cm³/100 g flour	969	970	1005	1016

Baking (Sponge and dough)
Quality parameter	2023		2022
Quality parameter	74% extraction	60% extraction	74% extraction	60% extraction
Absorption, %	65	65	63	63
Mixing time, minutes	3.5	3.7	3.9	4.1
Mixing energy, Wh/kg	6.5	6.4	6.3	6.3
Loaf volume, cm³/100 g flour	1042	1059	1029	1034

All prairie aggregates No. 2 CWRS^{Footnote 1}

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

Wheat
Quality parameter	2023	2022
Test weight, kg/hL	80.9	81.8
Weight per 1000 kernels, g	36.1	34.2
Protein content, %	13.0	13.5
Protein content, % (dry matter basis)	15.1	15.7
Ash content, %	1.42	1.52
Falling Number, seconds	360	357
Particle size index, %	52	51

Milling flour yield - Bühler Laboratory Mill
Quality parameter	2023	2022
Clean wheat basis, %	76.4	76.3

Flour
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Protein content, %	12.3	12.7
Protein loss, %	0.7	0.9
Wet gluten content, %	32.8	34.0
Gluten index, %	97.4	95.2
Ash content, %	0.42	0.45
Dough sheet brightness (L*) at 2h^{Footnote 2}	77.4	76.4
Dough sheet redness (a*) at 2h^{Footnote 2}	1.6	1.7
Dough sheet yellowness (b*) at 2h^{Footnote 2}	25.4	25.6
Starch damage, %	7.8	7.9
Amylograph peak viscosity, BU	470	520

Farinogram, 50 g bowl
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Absorption, %	63.7	63.7
Dough development time, minutes	6.5	5.2
Stability, minutes	9.9	7.8
Mixing tolerance index, BU	31	34

Farinogram, 300 g bowl^{Footnote 3}
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Absorption, %	64.6	64.7
Dough development time, minutes	5.6	7.0
Stability, minutes	13.1	10.3
Mixing tolerance index, BU	17	31

Extensogram (135 minutes)
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Maximum resistance, BU	570	447
Extensibility (length), cm	22.0	22.0
Area, cm²	161	127

Alveogram
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
P (maximum over pressure), mm H₂O	115	106
L (length), mm	116	147
P/L	0.99	0.72
W (deformation energy), 10^-4 joules	445	457
Ie (elasticity index), %	61.8	59.5

Baking (Canadian short process)
Quality parameter	2023	2022
Quality parameter	74% extraction	74% extraction
Absorption, %	67	66
Mixing time, minutes	5.5	4.4
Mixing energy, Wh/kg	14.0	10.5
Loaf volume, cm³/100 g flour	979	951

Protein data by grade and by province

% of samples
Protein range, %	2021	2022	2023
< 12.0	3.89	9.01	9.29
12.0 to 12.9	8.11	15.19	17.28
13.0 to 13.9	19.67	27.56	33.01
14.0 to 14.9	30.13	31.02	25.13
> 15.0	38.21	17.21	15.30

% of samples
Protein range, %	AB	SK	MB
< 12.0	8.17	11.70	5.39
12.0 to 12.9	14.10	18.27	20.44
13.0 to 13.9	28.42	35.23	34.01
14.0 to 14.9	24.50	24.26	28.21
> 15.0	24.81	10.54	11.89

Protein content (%)^{Footnote 4}, No. 1 CWRS as of December 19, 2023
Province	Number of samples	Mean	SD
Manitoba	521	14.0	1.0
Saskatchewan	963	13.9	1.1
Alberta and B.C.	697	14.3	1.2
Western Canada	2181	14.0	1.2

Protein content (%)^{Footnote 4}, No. 2 CWRS as of December 19, 2023
Province	Number of samples	Mean	SD
Manitoba	155	13.1	1.1
Saskatchewan	488	13.0	1.2
Alberta and B.C.	329	13.3	1.4
Western Canada	972	13.1	1.3

Protein content (%)^{Footnote 4}, No. 3 CWRS as of December 19, 2023
Province	Number of samples	Mean	SD
Manitoba	6	NS^{Footnote *}	NS
Saskatchewan	26	13.3	1.6
Alberta and B.C.	18	NS	NS
Western Canada	50	13.6	1.6

Protein content (%)^{Footnote 4}, CW Feed as of December 19, 2023
Province	Number of samples	Mean	SD
Manitoba	11	NS^{Footnote *}	NS
Saskatchewan	22	NS	NS
Alberta and B.C.	39	14.6	1.4
Western Canada	72	14.0	1.6

Protein content (%)^{Footnote 4}, all grades, CWRS as of December 19, 2023
Province	Number of samples	Mean	SD
Manitoba	693	13.8	1.1
Saskatchewan	1499	13.6	1.2
Alberta and B.C.	1083	14.0	1.4
Western Canada	3275	13.8	1.3

Protein data by grade and 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.

Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow. — Canada Western Red Spring (CWRS) crop regions

Protein content (%)^{Footnote 4}, No. 1 CWRS as of December 19, 2023
Region	Number of samples	Mean	Standard deviation
1	300	13.8	1.1
2	102	13.8	0.9
3	119	14.5	0.8
4	208	13.6	1.2
5	112	14.4	1.3
6	396	13.8	1.0
7	247	13.9	1.2
8	275	14.8	1.2
9	294	14.0	1.1
10	128	14.0	1.2

Protein content (%)^{Footnote 4}, No. 2 CWRS as of December 19, 2023
Region	Number of samples	Mean	Standard deviation
1	79	13.0	1.2
2	56	12.9	0.6
3	20	NS^{Footnote *}	NS
4	78	12.6	1.2
5	9	NS	NS
6	245	13.2	1.1
7	156	12.9	1.4
8	37	14.4	1.4
9	210	13.1	1.3
10	82	13.4	1.3

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 of wheat can be due to 1 or more grading factors present in the sample.

Grading factors present (%) in Canada Western Red Spring wheat from all provinces as of December 19, 2023

Samples	No. 1 CWRS	No. 2 CWRS	No. 3 CWRS	Feed
Number of samples	2183	973	50	72
% of total	66.6	29.7	1.5	2.2

Grading factor	No. 2 CWRS	No. 3 CWRS	Feed
Broken (BKN)	2.3	10.0	19.4
Contrasting classes (CON CL)	0.5	0.0	0.0
Dark immature (DKIM)	0.0	2.0	0.0
Ergot (ERG)	0.0	0.0	19.4
Frost (FR)	4.1	12.0	2.8
Fusarium damage (FUS DMG)	0.9	0.0	0.0
Green (GR)	0.1	0.0	1.4
Grass green kernels (GRASS GR)	0.2	0.0	0.0
Hard vitreous kernels (HVK)	83.7	0.0	1.4
Immature (IM)	0.1	0.0	0.0
Midge damage (MDGE)	1.3	0.0	1.4
Mildew (MIL)	8.7	8.0	0.0
Matter other than cereal grains (MOTCG)	0.8	2.0	2.8
Non-registered variety (NON REGV)	0.0	0.0	13.9
Natural stain (NSTN)	0.0	2.0	0.0
Rotted kernels (ROT KRNL)	0.0	0.0	1.4
Ruptured (RUP)	0.1	0.0	0.0
Severely sprouted (SEVSPTD)	5.8	32.0	29.2
Sawfly damage (SFLY DMG)	0.1	0.0	0.0
Shrunken kernels (SHR)	0.0	0.0	4.2
Total foreign material (TFM)	2.1	24.0	12.5
Total shrunken and broken (TSHRBKN)	0.1	0.0	1.4
Total sprouted (TSPTD)	3.3	18.0	8.3
Test weight (TWT)	0.1	0.0	0.0
Wheat of other classes (WOOC)	0.0	2.0	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. 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.

Distribution of deoxynivalenol values for CWRS as of November 27, 2023
DON (ppm)	%
< 0.3	82.7
0.3 to 1.0	17.0
> 1.0	0.3

Deoxynivalenol (DON) values (ppm) in Canada Western Red Spring wheat as of December 19, 2023
DON (ppm)	Number of samples	% of total
Below limit (< 0.3 ppm)	2661	80.49
0.3 to 1.0	635	19.21
1.1 to 2.0	10	0.3
2.1 to 3.0	0	0
3.1 to 4.0	0	0
4.1 to 5.0	0	0
5.1 to 6.0	0	0
Above limit (> 6.0 ppm)	0	0
Total samples	3306	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. 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.

Distribution of Falling Number values for CWRS as of November 27, 2023
Falling Number	% of samples
> 351	79.4
301 to 350	14.9
251 to 300	4.1
< 250	1.5

Falling Number values (seconds) in Canada Western Red Spring wheat as of December 19, 2023
Falling Number (seconds)	Number of samples	% of total
> 450	73	2.21
401 to 450	883	26.71
351 to 400	1660	50.21
301 to 350	498	15.06
251 to 300	143	4.33
201 to 250	37	1.12
151 to 200	6	0.18
101 to 150	3	0.09
61 to 100	3	0.09
60	0	0
Total samples	3306	100

Footnotes

Footnote 1

Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour, except Alveogram results which are reported on a 15% moisture basis. More information is available on wheat methods and tests.

Return to footnote 1 referrer

Footnote 2

Colour measured with Minolta CR-410 with D65 illuminant. More information is available on wheat methods and tests.

Return to footnote 2 referrer

Footnote 3

New parameter starting 2022 (Farinograph results were historically generated with only a 50 g bowl).

Return to footnote 3 referrer

Footnote 4

Protein content is determined using near-infrared spectroscopy calibrated against the Combustion Nitrogen Analysis reference method and is expressed as Nitrogen x 5.7, on a 13.5% moisture basis.

Return to footnote 4 referrer

Footnote *

NS = Not sufficient. Insufficient number of samples to generate a representative value.

Return to footnote * referrer

Page details

2023-12-20

Quality of Canada Western Red Spring wheat in 2023

Canada Western Red Spring

Summary of CWRS quality in 2023

Grade distribution

Protein

Deoxynivalenol (DON)

Falling Number (FN)

Variety

Milling and functional quality

Eastern prairie aggregates No. 1 CWRS^{Footnote 1}

Western prairie aggregates No. 1 CWRS^{Footnote 1}

All prairie aggregates No. 2 CWRS^{Footnote 1}

Protein data by grade and by province

Protein data by grade and crop region

Grading factor data

Grading factors present (%) in Canada Western Red Spring wheat from all provinces as of December 19, 2023

Deoxynivalenol (DON) data

Falling Number (FN) data

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Quality of Canada Western Red Spring wheat in 2023

Canada Western Red Spring

Summary of CWRS quality in 2023

Grade distribution

Protein

Deoxynivalenol (DON)

Falling Number (FN)

Variety

Milling and functional quality

Eastern prairie aggregates No. 1 CWRSFootnote 1

Western prairie aggregates No. 1 CWRSFootnote 1

All prairie aggregates No. 2 CWRSFootnote 1

Protein data by grade and by province

Protein data by grade and crop region

Grading factor data

Grading factors present (%) in Canada Western Red Spring wheat from all provinces as of December 19, 2023

Deoxynivalenol (DON) data

Falling Number (FN) data

Page details

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Migova AI Assistant

Eastern prairie aggregates No. 1 CWRS^{Footnote 1}

Western prairie aggregates No. 1 CWRS^{Footnote 1}

All prairie aggregates No. 2 CWRS^{Footnote 1}