Quality of Canada Prairie Spring Red wheat in 2024

This report presents harvest quality data for Canada Prairie Spring Red (CPSR) wheat grown in 2024. 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.

Milling and functional quality

Results are representative of the quality of wheat grown in Western Canada. Aggregate samples are prepared from producer samples submitted to the Harvest Sample Program. Results from the previous crop year are provided for comparison.

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Alternate version
Harvest quality data, prairie aggregates, in 2024 ( PDF, 456 KB)

Prairie aggregates, No. 2 or better CPSR Footnote 1

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

Wheat
Quality parameter 2024 2023
Test weight, kg/hL 81 81
Weight per 1000 kernels, g 36.8 39.2
Protein content, % 13.4 12.6
Protein content, % (dry matter basis) 15.5 14.6
Ash content, % 1.47 1.46
Falling Number, seconds 412 407
Milling flour yield - Bühler Laboratory Mill
Quality parameter 2024 2023
Clean wheat basis, % 75.8 76.9
Flour
Quality parameter 2024 2023
74% extraction 74% extraction
Protein content, % 12.5 11.8
Protein loss, % 0.9 0.8
Wet gluten content, % 32.6 31.4
Gluten index, % 97.6 97.6
Ash content, % 0.43 0.43
Dough sheet brightness (L*) at 2 h Footnote 2 75.5 77.0
Dough sheet redness (a*) at 2 h Footnote 2 1.9 1.6
Dough sheet yellowness (b*) at 2 h Footnote 2 24.8 25.2
Starch damage, % 7.4 7.3
Amylograph peak viscosity, BU 637 571
Farinogram, 50 g bowl
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 63.2 63.1
Dough development time, minutes 5.0 7.4
Stability, minutes 10.4 9.7
Mixing tolerance index, BU 17 36
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 or better CPSR from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowl Footnote 3
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 64.2 63.9
Dough development time, minutes 5.4 3.8
Stability, minutes 13.5 13.1
Mixing tolerance index, BU 17 15
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 or better CPSR from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes), standard method
Quality parameter 2024 2023
74% extraction 74% extraction
Maximum resistance, BU 678 509
Extensibility (length), cm 19.7 19.3
Area, cm 2 169 129
Examples of Extensograms (standard method) at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 or better CPSR from the 2023 and 2024 crop years.
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer method Footnote 4
Quality parameter 2024 2023
74% extraction 74% extraction
Maximum resistance, BU 658 577
Extensibility (length), cm 15.8 15.9
Area, cm 2 124 113
Alveogram
Quality parameter 2024 2023
74% extraction 74% extraction
P (maximum over pressure), mm H 2O 124 122
L (length), mm 114 98
P/L 1.09 1.25
W (deformation energy), 10 -4 joules 481 403
Ie (elasticity index), % 62.4 58.2
Baking (Canadian short process)
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 66 67
Mixing time, minutes 5.7 5.1
Mixing energy, Wh/kg 13.4 12.5
Loaf volume, cm 3/100 g flour 933 976

Crop regions

Ten crop regions in western Canada were designated for Canada Prairie Spring Red (CPSR) 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.

Canada Prairie Spring Red (CPSR) crop regions
Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow.
Description
  • Region 1: south western Manitoba
  • Region 2: central western Manitoba
  • Region 3: south eastern Manitoba
  • Region 4: south eastern Saskatchewan
  • Region 5: south western Saskatchewan
  • Region 6: central eastern Saskatchewan
  • Region 7: central western Saskatchewan
  • Region 8: southern Alberta
  • Region 9: central eastern Alberta
  • Region 10: northern Alberta