Quality of Canada Western Red Spring wheat exports in the 2023-2024 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 predict the quality of subsequent cargo shipments.

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 Red Spring (CWRS) 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 CWRS wheat had good wheat, milling and functional qualities for all grades analyzed. Wheat was sound and had high values for test weight, weight per 1000 kernels and protein content. All grades analyzed showed very strong milling yields on a Bühler laboratory mill (76% or higher on a clean wheat basis), bright colour and low ash content typical for CWRS wheat. Dough had very strong but balanced properties, as measured by Farinograph and Extensograph tests. Baking tests produced good loaf volumes.

Quarter 4: May 1, 2024 to July 31, 2024

Fourth quarter aggregates were made from loading samples of export shipments in the months of May, June and July of 2024.

Alternate format
No. 1 and No. 2 CWRS, Fourth quarter export cargo aggregates by grade 2023-24 crop year (PDF, 472 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), fourth quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Test weight, kg/hL	83.0	82.7	82.6	82.1
Weight per 1000 kernels, g	36.6	35.6	36.3	36.2
Protein content, %	13.4	13.5	13.6	13.7
Protein content, % (dry matter basis)	15.4	15.6	15.8	15.9
Ash content, %	1.40	1.39	1.36	1.35
Falling Number, seconds	385	363	381	401

Milling flour yield - Bühler laboratory mill
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Clean wheat basis, %	76.8	76.7	76.6	76.3

Flour, extraction (%) for analysis
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Protein content, %	12.8	12.7	13.0	12.8	13.2
Wet gluten content, %	33.4	33.5	34.6	34.2	35.3
Gluten index, %	97.3	96.1	97.7	97.3	96.4
Ash content, %	0.42	0.43	0.43	0.39	0.43
Dough sheet (water) brightness (L*) at 2h ^{Footnote 2}	76.2	76.0	76.3	77.1	75.6
Dough sheet (water) redness (a*) at 2h ^{Footnote 2}	1.9	1.9	1.9	1.6	2.0
Dough sheet (water) yellowness (b*) at 2h ^{Footnote 2}	25.2	25.6	25.2	25.8	25.8
Starch damage, %	8.2	8.1	8.1	7.9	8.1
Amylograph peak viscosity, BU	513	432	497	584	531

Farinogram, 50 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	Absorption, %	63.1	63.3	64.2	63.6	64.0
Dough development time, minutes	7.3	7.9	5.4	8.3	7.0
Stability, minutes	12.6	10.3	9.5	20.9	12.4
Mixing tolerance index, BU	22	32	19	18	19

Farinogram, 300 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	Absorption, %	64.1	63.9	65.3	64.5	65.3
Dough development time, minutes	5.6	4.6	7.3	7.9	6.7
Stability, minutes	15.8	15.1	15.1	44.5	13.7
Mixing tolerance index, BU	10	10	20	11	18

Extensogram^{Footnote 3} (135 minutes)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	Maximum resistance, BU	661	607	694	864	651
Extensibility (length), cm	19.3	19.9	19.8	18.0	19.5
Area, cm²	160	153	172	186	157

Alveogram
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	P (maximum over pressure), mm H₂O	116	115	122	127	118
L (length), mm	116	124	113	110	119
P/L	1.00	0.93	1.08	1.16	0.99
W (deformation energy), 10^-4 joules	467	480	467	479	468
le (elasticity index), %	63.8	64.0	62.6	62.5	62.4

Baking (Canadian short process)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	Absorption, %	67	67	68	68	68
Mixing time, minutes	5.5	6.0	5.3	5.5	5.2
Mixing energy, Wh/kg	12.7	15.2	12.8	13.5	12.9
Loaf volume, cm³/100 g flour	997	979	1018	1006	1017

Baking (Sponge and Dough)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	Absorption, %	NA^{Footnote 4}	NA	64	64	NA
Mixing time, minutes	NA	NA	4.1	4.3	NA
Mixing energy, Wh/kg	NA	NA	8.0	8.0	NA
Loaf volume, cm³/100 g flour	NA	NA	1121	1078	NA

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.

Alternate format
No. 1 and No. 2 CWRS, Third quarter export cargo aggregates by grade 2023-24 crop year (PDF, 471 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Test weight, kg/hL	83.3	82.9	82.7	82.9
Weight per 1000 kernels, g	35.5	34.0	37.1	36.1
Protein content, %	13.7	13.7	13.7	13.7
Protein content, % (dry matter basis)	15.8	15.9	15.9	15.8
Ash content, %	1.41	1.45	1.37	1.38
Falling Number, seconds	337	352	391	365
Particle size index, %	48	48	48	49

Milling flour yield - Bühler laboratory mill
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Clean wheat basis, %	77.1	77.3	77.0	76.4

Flour
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Protein content, %	12.7	13.0	13.0	12.6	12.9
Wet gluten content, %	33.1	34.7	35.4	34.4	34.4
Gluten index, %	97.0	96.2	94.7	96.5	97.1
Ash content, %	0.44	0.45	0.43	0.39	0.43
Dough sheet (water) brightness (L*) at 2h ^{Footnote 2}	76.0	75.3	76.0	77.1	75.9
Dough sheet (water) redness (a*) at 2h ^{Footnote 2}	1.8	2.1	2.0	1.6	1.9
Dough sheet (water) yellowness (b*) at 2h ^{Footnote 2}	25.4	25.1	25.5	25.3	25.3
Starch damage, %	7.5	7.6	7.8	7.7	7.6
Amylograph peak viscosity, BU	469	400	465	553	478

Farinogram, 50 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	62.5	62.3	64.0	63.8	63.6
Dough development time, minutes	7.4	7.3	7.7	6.7	7.3
Stability, minutes	11.7	10.2	11.4	20.9	10.1
Mixing tolerance index, BU	28	32	27	15	27

Farinogram, 300 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	63.3	63.7	65.1	64.5	64.7
Dough development time, minutes	6.5	6.2	8.2	8.5	5.7
Stability, minutes	14.9	12.2	14.8	42.6	14.7
Mixing tolerance index, BU	15	22	20	9	16

Extensogram^{Footnote 3} (135 minutes)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Maximum resistance, BU	645	588	676	792	617
Extensibility (length), cm	19.8	21.1	19.3	18.2	20.4
Area, cm²	160	158	161	176	158

Alveogram
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
P (maximum over pressure), mm H₂O	113	104	119	129	117
L (length), mm	119	135	119	107	126
P/L	0.95	0.77	1.00	1.21	0.93
W (deformation energy), 10^-4 joules	455	451	480	476	479
le (elasticity index), %	63.3	62.1	63.1	62.1	62.0

Baking (Canadian short process)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	67	66	68	66	68
Mixing time, minutes	5.6	5.2	5.1	5.3	4.9
Mixing energy, Wh/kg	13.1	13.2	12.1	13.2	11.4
Loaf volume, cm³/100 g flour	1087	1158	1085	1127	1138

Baking (Sponge and Dough)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	NA ^{Footnote 4}	NA	64	64	NA
Mixing time, minutes	NA	NA	4.6	5.1	NA
Mixing energy, Wh/kg	NA	NA	8.3	10.4	NA
Loaf volume, cm³/100 g flour	NA	NA	1032	995	NA

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.

Alternate format
No. 1 and No. 2 CWRS, Second quarter export cargo aggregates by grade 2023-24 crop year (PDF, 470 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Test weight, kg/hL	83.3	83.1	82.9	82.6
Weight per 1000 kernels, g	36.5	36.3	34.7	36.0
Protein content, %	13.8	13.9	13.6	13.9
Protein content, % (dry matter basis)	16.0	16.0	15.8	16.1
Ash content, %	1.43	1.44	1.38	1.48
Falling Number, seconds	385	353	381	387
Particle size index, %	50	51	52	51

Milling flour yield - Bühler laboratory mill
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Clean wheat basis, %	76.9	76.6	76.7	76.4

Flour
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Protein content, %	12.9	12.9	13.0	12.8	12.9
Wet gluten content, %	34.3	34.2	34.6	34.8	34.6
Gluten index, %	97.2	97.9	95.3	97.1	96.9
Ash content, %	0.42	0.41	0.40	0.38	0.40
Dough sheet (water) brightness (L*) at 2h ^{Footnote 2}	76.2	75.7	76.4	77.0	76.0
Dough sheet (water) redness (a*) at 2h ^{Footnote 2}	1.8	2.0	1.9	1.5	1.9
Dough sheet (water) yellowness (b*) at 2h ^{Footnote 2}	25.4	25.4	25.4	25.5	25.6
Starch damage, %	7.9	8.0	8.0	7.3	8.1
Amylograph peak viscosity, BU	508	461	502	538	465

Farinogram, 50 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	63.4	63.3	64.7	63.4	64.4
Dough development time, minutes	7.4	7.7	6.7	9.9	7.2
Stability, minutes	11.0	10.4	10.3	24.6	9.8
Mixing tolerance index, BU	24	30	22	12	33

Farinogram, 300 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	64.4	64.8	65.9	64.5	65.7
Dough development time, minutes	7.7	7.0	5.9	7.5	5.0
Stability, minutes	15.0	13.6	14.6	44.3	13.9
Mixing tolerance index, BU	19	23	14	8	12

Extensogram (135 minutes)^{Footnote 3}
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Maximum resistance, BU	712	694	649	807	612
Extensibility (length), cm	18.8	20.2	19.7	18.8	19.7
Area, cm²	167	175	160	188	154

Alveogram
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
P (maximum over pressure), mm H₂O	125	120	133	130	131
L (length), mm	116	125	110	113	116
P/L	1.08	0.96	1.21	1.15	1.13
W (deformation energy), 10^-4 joules	494	500	498	507	508
le (elasticity index), %	63.4	63.1	62.8	63.5	62.7

Baking (Canadian short process)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	67	67	68	67	67
Mixing time, minutes	5.6	5.7	5.0	5.4	4.9
Mixing energy, Wh/kg	15.2	16.9	13.1	14.1	13.5
Loaf volume, cm³/100 g flour	1034	1023	1042	1057	1013

Baking (Sponge and Dough)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	NA^{Footnote 4}	NA	64	63	NA
Mixing time, minutes	NA	NA	4.3	4.3	NA
Mixing energy, Wh/kg	NA	NA	6.7	7.8	NA
Loaf volume, cm³/100 g flour	NA	NA	1102	1070	NA

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.

Alternate format
No. 1 and No. 2 CWRS, First quarter export cargo aggregates by grade 2023-24 crop year (PDF, 470 KB)

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Test weight, kg/hL	83.6	83.3	83.4	82.7
Weight per 1000 kernels, g	36.1	34.3	31.7	33.4
Protein content, %	14.2	13.9	13.8	13.8
Protein content, % (dry matter basis)	16.5	16.1	15.9	16.0
Ash content, %	1.57	1.53	1.43	1.44
Falling Number, seconds	421	360	391	415
Particle size index, %	51	52	54	51

Milling flour yield - Bühler laboratory mill
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS	Pacific No. 2 CWRS
Clean wheat basis, %	76.5	76.4	77.0	76.7

Flour
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Protein content, %	13.3	13.1	13.1	13.0	13.1
Wet gluten content, %	36.5	34.7	35.6	34.6	35.2
Gluten index, %	93.5	96.4	96.8	97.4	95.6
Ash content, %	0.45	0.44	0.42	0.38	0.42
Dough sheet (water) brightness (L*) at 2h ^{Footnote 2}	76.2	76.1	76.5	77.4	76.2
Dough sheet (water) redness (a*) at 2h ^{Footnote 2}	2.0	2.0	1.9	1.6	1.9
Dough sheet (water) yellowness (b*) at 2h ^{Footnote 2}	25.7	25.4	25.5	25.7	25.2
Starch damage, %	7.9	8.1	8.1	7.6	8.2
Amylograph peak viscosity, BU	561	518	559	645	535

Farinogram, 50 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	64.0	63.3	64.4	63.9	64.0
Dough development time, minutes	6.5	7.5	7.7	8.3	6.8
Stability, minutes	9.6	11.1	9.8	20.1	10.2
Mixing tolerance index, BU	24	27	28	15	26

Farinogram, 300 g bowl
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	65.0	64.7	65.5	65.1	65.4
Dough development time, minutes	7.5	6.4	7.8	8.4	6.0
Stability, minutes	14.8	14.8	15.2	43.0	15.3
Mixing tolerance index, BU	14	14	14	10	14

Extensogram (135 minutes)^{Footnote 3}
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Maximum resistance, BU	619	638	674	771	631
Extensibility (length), cm	19.7	19.9	19.0	19.2	19.6
Area, cm²	153	160	160	183	154

Alveogram
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
P (maximum over pressure), mm H₂O	108	116	127	134	128
L (length), mm	132	125	120	112	114
P/L	0.82	0.93	1.06	1.20	1.12
W (deformation energy), 10^-4 joules	453	474	505	509	488
le (elasticity index), %	61.2	62.1	62.2	62.3	62.3

Baking (Canadian short process)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	68	67	68	68	68
Mixing time, minutes	4.9	5.0	5.0	5.2	5.1
Mixing energy, Wh/kg	13.1	13.1	13.0	13.7	13.7
Loaf volume, cm³/100 g flour	1019	1001	1040	1033	1006

Baking (Sponge and Dough)
Quality parameter	Atlantic No. 1 CWRS	Atlantic No. 2 CWRS	Pacific No. 1 CWRS		Pacific No. 2 CWRS
Quality parameter	74% extraction	74% extraction	74% extraction	60% extraction	74% extraction
Absorption, %	NA^{Footnote 4}	NA	63	63	NA
Mixing time, minutes	NA	NA	4.1	4.2	NA
Mixing energy, Wh/kg	NA	NA	6.7	6.9	NA
Loaf volume, cm³/100 g flour	NA	NA	1048	1045	NA

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Date modified:: 2024-10-15

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Quality of Canada Western Red Spring wheat exports in the 2023-2024 crop year

Quarterly reports

2023-2024 Quarterly Cargo Summary

Quarter 4: May 1, 2024 to July 31, 2024

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), fourth quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Quarter 3: February 1, 2024 to April 30, 2024

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Quarter 2: November 1, 2023 to January 31, 2024

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Quarter 1: August 1, 2023 to October 31, 2023

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

"Page details"

Quality of Canada Western Red Spring wheat exports in the 2023-2024 crop year

Quarterly reports

2023-2024 Quarterly Cargo Summary

Quarter 4: May 1, 2024 to July 31, 2024

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), fourth quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Quarter 3: February 1, 2024 to April 30, 2024

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Quarter 2: November 1, 2023 to January 31, 2024

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

Quarter 1: August 1, 2023 to October 31, 2023

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade 2023-24 crop yearFootnote 1

"Page details"

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), fourth quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade 2023-24 crop year^{Footnote 1}