Quality of Canada Western Amber Durum wheat exports in the 2023-24 crop year
The Canadian Grain Commission monitors the quality of wheat export cargoes to ensure that they meet customer expectations. 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 that is shipped. We also use cargo monitoring to determine how well our Harvest Sample Program analyses predicts the quality of subsequent cargo shipments.
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Quarterly reports
Aggregate samples of wheat export shipments are prepared each quarter from loading samples, based on class, grade and shipment direction, and are analyzed according to our standard procedures and methods . Our quarterly reports present the average quality of export cargoes of Canada Western Amber Durum (CWAD) wheat from the 2023-24 crop year, which began on August 1, 2023, and ended on July 31, 2024.
2023-2024 Quarterly Cargo Summary
Quarter 1, 2, 3 and 4 export cargo aggregate samples of CWAD wheat had high values for test weight, hard vitreous kernel (HVK) content, protein content, and superior Falling Number values for all grades analyzed. Wheat had medium to medium large kernel size based on weight per 1000 kernels. All grades analyzed showed good milling performance and produced high yields of semolina with large granulation, low ash content, and minimal speck count numbers. CWAD aggregate samples had strong but balanced gluten properties as measured by gluten index and Alveogram parameters. Pasta had bright yellow color, firm texture and superior cooking quality for all grades.
Quarter 4: May 1, 2024 to July 31, 2024
No. 1 and No. 2 CWAD cargo aggregates were made from loading samples of export shipments in the months of May, June, and July of 2024. No. 3 CWAD cargo aggregates were made from loading samples of export shipments from February to July of 2024.
Wheat, No. 1, No. 2 and No. 3 Canada Western Amber Durum (CWAD), fourth quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1
Wheat
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Test weight, kg/hL
82.2
81.3
81.6
Weight per 1000 kernels, g
37.0
39.2
38.0
Vitreous kernels, %
85
86
87
Protein content, %
14.4
14.6
14.4
Ash content, %
1.52
1.53
1.50
Falling Number, seconds
446
367
450
Milling - Allis-Chalmers mill
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total milling yield, %
72.7
72.7
72.2
Semolina yield, %
64.8
64.9
64.3
SemolinaFootnote 2
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Protein content, %
13.8
13.9
13.8
Protein loss, %
0.6
0.7
0.6
Wet gluten content, %
32.7
32.6
32.4
Gluten index, %
84
86
84
Ash content, %
0.75
0.77
0.74
Yellow pigment content, ppm
10.0
10.1
10.1
Yellowness, b*
32.0
31.8
31.3
Granulation
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
> 425 μm , %
9.2
8.6
8.8
> 250 μm , %
57.0
58.4
57.7
> 180 μm , %
20.0
19.7
19.6
> 150 μm , %
5.9
5.6
5.8
< 150 μm , %
8.0
7.7
8.1
Semolina speck count per 50 cm2
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total specks
9
14
14
Dark specks
1
2
2
Large specks (≥ 0.06 mm2 )
4
8
7
AlveogramFootnote 3
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
P (maximum over pressure), mm H2 O
91
93
87
L (length), mm
94
91
98
P/L
0.97
1.02
0.89
W (deformation energy), 10-4 joules
250
254
244
le (elasticity Index), %
49.5
49.3
48.5
Spaghetti colour dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Brightness, L*
69.6
69.1
69.2
Redness, a*
8.6
9.0
8.8
Yellowness, b*
62.7
62.6
62.4
Spaghetti texture dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Peak cutting force, g
660
658
638
Dry strand diameter, mm
1.71
1.71
1.71
Cooked strand diameter, mm
2.48
2.49
2.48
Quarter 3: February 1, 2024 to April 30, 2024
Third quarter cargo aggregates were made from loading samples of export shipments in the months of February, March, April of 2024.
Wheat, No. 1 and 2 Canada Western Amber Durum (CWAD), third quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1
Wheat
Quality parameter
No. 1 CWAD No. 2 CWAD
Test weight, kg/hL
81.5
81.3
Weight per 1000 kernels, g
37.6
38.8
Vitreous kernels, %
89
82
Protein content, %
14.8
14.7
Ash content, %
1.52
1.52
Falling Number, seconds
411
370
Durum particle size index, %
39.7
41.1
Milling - Allis-Chalmers mill
Quality parameter
No. 1 CWAD No. 2 CWAD
Total milling yield, %
73.5
73.5
Semolina yield, %
65.3
65.5
SemolinaFootnote 2
Quality parameter
No. 1 CWAD No. 2 CWAD
Protein content, %
13.9
13.9
Protein loss, %
0.9
0.8
Wet gluten content, %
34.9
34.9
Gluten index, %
71
70
Ash content, %
0.76
0.77
Yellow pigment content, ppm
10.4
10.3
Yellowness, b*
32.4
32.0
Granulation
Quality parameter
No. 1 CWAD No. 2 CWAD
> 425 μm , %
8.7
9.6
> 250 μm , %
58.4
57.7
> 180 μm , %
19.5
19.7
> 150 μm , %
6.1
5.9
< 150 μm , %
7.3
7.1
Semolina speck count per 50 cm2
Quality parameter
No. 1 CWAD No. 2 CWAD
Total specks
17
18
Dark specks
2
4
Large specks (≥ 0.06 mm2 )
8
9
AlveogramFootnote 3
Quality parameter
No. 1 CWAD No. 2 CWAD
P (maximum over pressure), mm H2 O
89
87
L (length), mm
90
92
P/L
0.99
0.95
W (deformation energy), 10-4 joules
238
231
le (elasticity Index), %
48.7
47.6
Spaghetti colour dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD
Brightness, L*
70.5
70.3
Redness, a*
6.7
6.8
Yellowness, b*
63.7
63.4
Spaghetti texture dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD
Peak cutting force, g
661
682
Dry strand diameter, mm
1.72
1.72
Cooked strand diameter, mm
2.50
2.51
Quarter 2: November 1, 2023 to January 31, 2024
Second quarter cargo aggregates were made from loading samples of export shipments in the months of November and December of 2023 and January of 2024.
Wheat, No. 1, 2 and 3 Canada Western Amber Durum (CWAD), second quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1
Wheat
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Test weight, kg/hL
81.4
81.5
81.8
Weight per 1000 kernels, g
38.5
36.0
35.1
Vitreous kernels, %
87
85
77
Protein content, %
15.1
15.2
14.6
Ash content, %
1.46
1.53
1.52
Falling Number, seconds
411
378
382
Durum particle size index, %
35.8
37.1
39.3
Milling - Allis-Chalmers mill
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total milling yield, %
73.4
72.7
73.1
Semolina yield, %
65.7
65.1
65.1
SemolinaFootnote 2
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Protein content, %
14.0
14.0
13.8
Protein loss, %
1.1
1.2
0.8
Wet gluten content, %
34.0
34.3
33.1
Gluten index, %
76
75
74
Ash content, %
0.75
0.73
0.73
Yellow pigment content, ppm
10.5
10.3
10.3
Yellowness, b*
32.2
31.8
31.6
Granulation
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
> 425 μm , %
9.5
9.3
8.7
> 250 μm , %
59.6
58.6
58.9
> 180 μm , %
18.4
18.6
18.9
> 150 μm , %
5.5
5.5
5.6
< 150 μm , %
7.0
8.0
7.8
Semolina speck count per 50 cm2
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Total specks
15
18
14
Dark specks
2
2
3
Large specks (≥ 0.06 mm2 )
7
8
7
AlveogramFootnote 3
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
P (maximum over pressure), mm H2 O
96
97
92
L (length), mm
90
94
95
P/L
1.07
1.03
0.97
W (deformation energy), 10-4 joules
255
262
252
le (elasticity Index), %
48.5
48.2
48.6
Spaghetti colour dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Brightness, L*
70.0
70.2
70.1
Redness, a*
7.1
6.9
6.9
Yellowness, b*
63.1
63.4
63.0
Spaghetti texture dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD No. 3 CWAD
Peak cutting force, g
618
631
575
Dry strand diameter, mm
1.72
1.71
1.71
Cooked strand diameter, mm
2.53
2.51
2.51
Quarter 1: August 1, 2023 to October 31, 2023
First quarter cargo aggregates were made from loading samples of export shipments in the months of August, September, October of 2023.
Wheat, No. 1 and 2 Canada Western Amber Durum (CWAD), first quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1
Wheat
Quality parameter
No. 1 CWAD No. 2 CWAD
Test weight, kg/hL
82.0
81.9
Weight per 1000 kernels, g
37.7
35.3
Vitreous kernels, %
88
85
Protein content, %
14.7
14.4
Ash content, %
1.57
1.56
Falling Number, seconds
477
456
Durum particle size index, %
37
37.7
Milling - Allis-Chalmers mill
Quality parameter
No. 1 CWAD No. 2 CWAD
Total milling yield, %
73.5
73.5
Semolina yield, %
65.8
65.6
SemolinaFootnote 2
Quality parameter
No. 1 CWAD No. 2 CWAD
Protein content, %
13.9
13.6
Protein loss, %
0.8
0.8
Wet gluten content, %
32.8
31.9
Gluten index, %
79
77
Ash content, %
0.77
0.75
Yellow pigment content, ppm
10.3
10.1
Yellowness, b*
32.0
31.8
Granulation
Quality parameter
No. 1 CWAD No. 2 CWAD
> 425 μm , %
9.4
10.0
> 250 μm , %
59.3
58.3
> 180 μm , %
18.5
18.3
> 150 μm , %
5.5
5.6
< 150 μm , %
7.2
7.8
Semolina speck count per 50 cm2
Quality parameter
No. 1 CWAD No. 2 CWAD
Total specks
14
13
Dark specks
1
2
Large specks (≥ 0.06 mm2 )
7
6
AlveogramFootnote 3
Quality parameter
No. 1 CWAD No. 2 CWAD
P (maximum over pressure), mm H2 O
98
96
L (length), mm
90
92
P/L
1.09
1.04
W (deformation energy), 10-4 joules
267
266
le (elasticity Index), %
49.5
49.4
Spaghetti colour dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD
Brightness, L*
70.5
70.6
Redness, a*
6.8
6.7
Yellowness, b*
62.6
62.9
Spaghetti texture dried at 85°C
Quality parameter
No. 1 CWAD No. 2 CWAD
Peak cutting force, g
628
600
Dry strand diameter, mm
1.71
1.72
Cooked strand diameter, mm
2.50
2.51
