Snapshot of the Spring Wheat You Produced in 2006

Best balance of dough mixing and performance properties in the Northern Plains from east to west in a number of years

Domestic and global buyers can anticipate exceptional quality from hard red spring wheat grown in the Dakotas, Montana, and Minnesota in 2006, with the best balance of dough mixing and performance properties in the Northern Plains from east to west in a number of years, according to the North Dakota Wheat Commission.

That assessment is based on 819 hard red spring wheat samples collected in 2006, and summarized in the 2006 U.S. Hard Red Spring Wheat Crop Quality Report. Samples were random and represented individual fields in the four Northern Plains states. Quality analysis of harvested samples collected from the region was conducted by the North Dakota State University Cereal Science Department.

A hot, dry growing season reduced production by 10% from 2005, with kernel size and weight slightly lower in some areas. Overall, however, this year’s HRS crop demonstrates superior quality in both physical kernel attributes and end-use performance, with very little damage and no DON.

The crop averages a No. 1 Dark Northern Spring with 53% grading No. 1 DNS or higher, up from 39% from last year. Notable improvements include lower damaged kernel levels and improved color. Average damage was minor at 0.1% compared to 1.2% in 2005 and the five-year average of 0.7%. Vitreous kernel level is exceptional at 82%, up from 68% in 2005.

Test weights are slightly higher than in 2005 and the five-year average at 60.6 lbs/bu, although in some western areas hot, dry weather reduced average test weights.

The crop’s average protein is 15%, up a half-point from 2005 and the five-year average. Average crop moisture is 11.8% and dockage is 0.8%, all lower than last year and the five-year average. Nearly perfect harvest conditions secured a sound crop with a 416 second falling number, indicating virtually no sprout damage.

Large kernels and average thousand kernel weight percentages are slightly lower due to the hot, dry conditions during kernel fill stage in some areas. As a result, milling extractions are below both last year and the five-year average. But baking tests reveal improvement in dough handling properties, higher loaf volumes and good bread quality.

Durum Crop: Very Good Pasta Processing Attributes

The states of North Dakota and Montana typically produce about 80% of the U.S. durum crop, with farmers in California and Arizona growing the remainder. Based on about 219 durum samples collected during harvest, the 2006 durum crop produced in North Dakota and Montana is characterized by low damage levels, low moisture, high protein and strong vitreous kernel counts, producing an end-product that exhibits enhanced gluten strength and improved spaghetti cooking quality.

Reduced planted area and drought conditions dropped regional production by 55% from 2005. The average grade for the crop is a No. 2 Hard Amber Durum with 68% of the crop grading No. 2 HAD or better, down slightly from 70% in 2005. A regional average test weight of 59.9 lbs, just short of the needed 60 lbs for No. 1, is the sole reason the crop falls shy of averaging a No. 1 grade.

A dry harvest helped secure a sound crop averaging 385 seconds for falling number and 90% vitreous kernels. Damage levels of just 0.2% are the lowest since 1999. Shrunken and broken kernels of 1.7% are slightly higher than last year and the five-year average due to the hot, dry conditions during crop ripening and harvest.

Overall protein content at 15.1% is up sharply from 13.4% in 2005 and the five-year average of 13.9%. Pasta processing attributes are very good in the 2006 crop with the most notable improvements shown in gluten strength. Enhanced cooked properties are also noted with improved cooking weight and firmness and reduced cooking loss, as compared to both 2005 and the five-year average.

Results Circulated Globally

Funding and support for the U.S. hard red spring and durum regional quality surveys is provided by U.S. Wheat Associates, the North Dakota Wheat Commission, Minnesota Wheat Research and Promotion Council, Montana Wheat and Barley Committee, and South Dakota Wheat Commission.

Complete results are summarized in Crop Quality Reports that include more detailed milling and baking information for end users of wheat. Download the complete 2006 Hard Red Spring Wheat and Durum Crop Quality Reports (PDF format) from the NDWC web site:
www.ndwheat.com.

U.S. Wheat Associates compiles a full crop quality report annually that summarizes quality of all six wheat classes produced in the U.S. (HRS and durum, along with hard red winter, hard white, soft white, and soft red winter). The 2006 report is available from the U.S. Wheat Associates website, www.uswheat.org under ‘Market Reports.’

The annual report offers extensive information available on the quality characteristics of the most recent American wheat crop for current and future U.S. wheat customers. USW then holds seminars around the world after the wheat harvest, presenting the latest crop quality information and working with customers to explain and evaluate the value of U.S. wheat. Buyers are encouraged to use contract specifications that best meet their quality and value needs.

This year, USW presented up-to-date reports on wheat and flour quality to hundreds of stakeholders in more than 25 countries. Seminars included information on grading, protein levels, flour extraction rates, dough stability, baking loaf volume and fielding technical questions and other specifics about U.S. wheat purchasing and quality.

In Asia, for example, about 400 wheat buyers, millers, quality control directors and leading end users turned out for USW Crop Quality Seminars held in Taiwan, Philippines, Thailand, China, Korea and Japan. USW notes that participation in the seminars was especially strong because of interest in tight world wheat supplies and resulting high world wheat prices.  Among the presenters was Brian Sorenson, technical director of the Northern Crops Institute in Fargo, and a member of the Minnesota Small Grains Research and Communications Committee.