Wheat: Export shipments
Export shipments can be commercially clean or not commercially clean.
Shipments are defined as commercially clean when meeting the commercially clean specifications listed in the commercially clean determinant table upon following the Determination of commercially clean procedures described in this chapter.
Dockage is not reported for commercially clean shipments.
Note: For shipments of eastern wheat classes, commercial cleanliness specifications listed in the CWRS commercially clean determinant table is to be used.
Not commercially clean (NCC)
If any of the components exceed the allowable limits as defined in the table, the shipment becomes not commercially clean, and dockage is assessed using procedures for primary samples.
Shipments, that do not meet the standards for commercial cleanliness, are referred to as not commercially clean. Such shipments are permitted only with the permission of the Canadian Grain Commission.
For samples representing not commercially clean shipments approved by the Canadian Grain Commission for shipment from terminal elevators, dockage is reported to the nearest 0.1%.
A deduction of up to 0.2% is applied to take into account the buildup of attritional material for direct exports only.
Cleaning for grade improvement
If the grade of a sample can be improved by additional cleaning, perform the cleaning and add the additional material to dockage. Cleaning for grade improvement can be done at any time after the cleaning assessment has been completed, including on export.
The purpose of this cleaning is not to remove all foreign material, but rather to reduce the admixture of conspicuous separable material to within the grade tolerance.
Refer to Cleaning for grade improvement in the Determination of dockage section for full instructions.
Wheat on export is graded using standard samples and the export grade determinant tables.
Where no export grade determinant table exists, and for export of Eastern classes of wheat, the primary grade determinant tables are to be used.
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