Quality of Canada Western Red Spring wheat in 2024

This report presents harvest quality data for Canada Western Red Spring (CWRS) 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 and will be updated as more samples are received.

Canada Western Red Spring

CWRS is the largest class of wheat grown in western Canada. CWRS is well known for its excellent milling performance, having high flour yield, low ash, and minimal protein loss from wheat to flour during milling. Flour milled from CWRS wheat has high protein content, strong yet extensible dough properties, and very high water absorption. These characteristics make it ideal for the production of high-volume pan bread. Due to its high protein and good gluten strength, CWRS wheat is used extensively, either alone or in blends with weaker wheats, for the production of a diverse range of products such as hearth breads, flat breads, steamed breads, and noodles.

Summary of CWRS quality in 2024

The quality of CWRS was excellent, with 94% of the crop in the top two grades. The majority of samples graded No. 2 were downgraded due to hard vitreous kernels (HVK) levels below 65%. Mean protein content was 14.1%, slightly above the ten-year average of 13.8%. The crop was safe and sound, with 99.0% of CWRS samples having DON levels less than 1.0 ppm and 89% of samples having FN values greater than 350 seconds. AAC Brandon was the top CWRS variety grown in 2024 but declined in acreage as newer varieties, such as AAC Wheatland, AAC Starbuck, AAC Hodge and AAC Hockley, increased.

Grade distribution

No. 1 and No. 2 CWRS:
94%

More information

Protein

Protein content:
14.1%

More information

Deoxynivalenol (DON)

DON < 1.0 ppm:
99.0%

More information

Falling Number (FN)

FN > 351 seconds:
89%

More information

Variety

Top varieties:

  • AAC Brandon
  • AAC Wheatland
  • AAC Starbuck
  • AAC Viewfield
  • AAC Hodge
  • AAC Hockley

Figure 1  Top CWRS varieties grown in western Canada from 2020 to 2024.
Top CWRS varieties grown in western Canada from 2020 to 2024.
Graph data
% of total
Variety 2020 2021 2022 2023 2024
AAC Brandon 42 38 32 29 25
AAC Viewfield 12 14 14 13 11
AAC Starbuck 0 4 9 12 13
AAC Wheatland 0 3 8 13 15
AAC Hodge 0 0 0.05 2 5
AAC Hockley 0 0 0.1 2 5
Figure 2  Grade distribution and grading factors for CWRS as of November 15, 2024 (based on 2398 samples).
Grade distribution and grading factors for CWRS as of November 15, 2024 (based on 2398 samples).
Graph data
% of samples
No. 1 No. 2 ≤ No. 3 Feed
Grade distribution 67 27 2.4 4
Hard vitreous kernels 0 21 0 0
Fusarium damage 0 2 0 0
Test weight 0 1.7 0 0
Figure 3  Mean protein content (13.5% mb, %) in CWRS from 2015 to November 15, 2024.
Mean protein content (13.5% mb, %) in CWRS from 2015 to November 15, 2024.
Graph data
Protein, %
Year %
2015 14.1
2016 13.6
2017 13.1
2018 13.7
2019 13.6
2020 13.4
2021 14.7
2022 13.9
2023 13.8
2024 14.1

Milling and functional quality

The milling performance and functional quality of CWRS was excellent this year. The crop was sound, with all aggregate samples having a Falling Number (FN) value greater than 350 seconds. Amylograph peak viscosity was higher than last year, exceeding 600 BU for milled No. 1 aggregate samples and 500 BU for milled No. 2 aggregate samples. Test weight for No. 1 aggregates remained similar to 2023 but it was slightly lower for No. 2 prairie aggregates at 79 kg/hL. Weight per 1000 kernels for the No. 1 eastern prairies aggregate was consistent with 2023, but the No. 1 western prairies and the No. 2 all prairies aggregates had lower weights. This reflects the smaller kernel size in the west that resulted from hot, dry conditions late in the 2024 season. Despite this, all CWRS aggregates achieved strong milling yields on the Bühler mill (75.9% or greater on a clean wheat basis), consistent with 2023 CWRS crop.

Wheat ash was slightly higher than last year in all CWRS aggregates, though flour ash remained relatively similar to last year. Colour values of dough sheet were consistent with last year, showing bright L* readings. Farinograph absorption was similar to 2023 for all aggregates. Dough strength for the No. 1 western prairies aggregate showed a slight increase in 2024 compared to 2023, with slightly higher Farinograph stability, Extensograph Rmax and bake test mixing energy, while maintaining excellent extensibility. The No. 1 eastern prairies and the No. 2 prairie aggregates showed similar to slightly lower dough strength than last year, as measured by Farinograph stability, Extensograph Rmax and bake test mixing energy. Alveogram results were similar to 2023 for all CWRS aggregates. Bake tests showed good loaf volumes.

Eastern prairie aggregates No. 1 CWRS

Eastern prairie aggregates are from eastern Saskatchewan and Manitoba (regions 1, 2, 3, 4 and 6 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 1 CWRS, eastern prairie aggregates in 2024 (PDF, 635 KB)

Wheat
Quality parameterFootnote 1 2024 2023
Test weight, kg/hL 82 82
Weight per 1000 kernels, g 35.1 34.6
Protein content, % 13.8 13.8
Protein content, % (dry matter basis) 15.9 16.0
Ash content, % 1.54 1.39
Falling Number, seconds 399 382
Milling flour yield - Bühler Laboratory Mill
Quality parameter 2024 2023
Clean wheat basis, % 76.5 76.4
Flour
Quality parameter 2024 2023
74% extraction 74% extraction
Protein content, % 12.9 13.0
Protein loss, % 0.9 0.8
Wet gluten content, % 35.3 33.7
Gluten index, % 96.3 98.1
Ash content, % 0.44 0.42
Dough sheet brightness (L*) at 2hFootnote 2 76.4 77.2
Dough sheet redness (a*) at 2hFootnote 2 2.0 1.9
Dough sheet yellowness (b*) at 2hFootnote 2 25.8 25.9
Starch damage, % 8.1 8.2
Amylograph peak viscosity, BU 697 552
Farinogram, 50 g bowl
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 64.5 64.3
Dough development time, minutes 6.5 7.2
Stability, minutes 10.0 11.4
Mixing tolerance index, BU 25 26
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS 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.
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.
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.
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 bowlFootnote 3
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 65.4 65.2
Dough development time, minutes 6.9 6.2
Stability, minutes 14.1 13.3
Mixing tolerance index, BU 19 20
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS 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.
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.
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.
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 methodFootnote 4
Quality parameter 2024 2023
74% extraction 74% extraction
Maximum resistance, BU 609 696
Extensibility (length), cm 20.2 20.2
Area, cm2 154 180
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for eastern prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years.
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.
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.
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 methodFootnote 5
Quality parameter 2024 2023
74% extraction 74% extraction
Maximum resistance, BU 561 625
Extensibility (length), cm 19.0 16.1
Area, cm2 131 122
Alveogram
Quality parameter 2024 2023
74% extraction 74% extraction
P (maximum over pressure), mm H2O 116 115
L (length), mm 120 126
P/L 0.97 0.91
W (deformation energy), 10-4 joules 469 491
Ie (elasticity index), % 62.9 64.2
Baking (Canadian short process)
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 68 68
Mixing time, minutes 5.4 5.6
Mixing energy, Wh/kg 12.0 14.2
Loaf volume, cm3/100 g flour 947 944

Western prairie aggregates No. 1 CWRS

Western prairie aggregates are from British Columbia, Alberta and western Saskatchewan (regions 5, 7, 8, 9 and 10 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 1 CWRS, western prairie aggregates in 2024 (PDF, 869 KB)

Wheat
Quality parameterFootnote 1 2024 2023
Test weight, kg/hL 82 82
Weight per 1000 kernels, g 31.0 33.3
Protein content, % 14.4 14.2
Protein content, % (dry matter basis) 16.7 16.4
Ash content, % 1.51 1.46
Falling Number, seconds 416 414
Milling flour yield - Bühler Laboratory Mill
Quality parameter 2024 2023
Clean wheat basis, % 75.9 76.0
Flour
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Protein content, % 13.6 13.5 13.6 13.5
Protein loss, % 0.8 0.9 0.6 0.7
Wet gluten content, % 37.4 36.4 37.5 36.1
Gluten index, % 95.1 97.1 95.0 97.3
Ash content, % 0.44 0.38 0.43 0.39
Dough sheet brightness (L*) at 2hFootnote 2 75.8 77.1 76.7 78.2
Dough sheet redness (a*) at 2hFootnote 2 1.9 1.7 2.0 1.6
Dough sheet yellowness (b*) at 2hFootnote 2 25.8 26.7 26.1 25.8
Starch damage, % 7.9 7.7 7.9 7.7
Amylograph peak viscosity, BU 672 742 631 663
Farinogram, 50 g bowl
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Absorption, % 65.2 64.7 65.8 65.1
Dough development time, minutes 7.9 17.3 7.6 8.7
Stability, minutes 13.6 28.3 11.9 25.7
Mixing tolerance index, BU 18 5 22 9
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS 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.
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.
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.
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.
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.
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 bowlFootnote 3
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Absorption, % 66.1 65.1 66.6 65.5
Dough development time, minutes 8.9 10.3 7.0 11.5
Stability, minutes 19.6 50.1 16.5 47.5
Mixing tolerance index, BU 17 0 10 0
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS 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.
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.
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.
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.
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.
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 (135 minutes), standard methodFootnote 4
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Maximum resistance, BU 713 880 634 847
Extensibility (length), cm 20.1 19.8 20.6 17.9
Area, cm2 178 211 163 183
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for western prairies aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years.
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.
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.
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.
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.
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 methodFootnote 5
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Maximum resistance, BU 567 679 590 628
Extensibility (length), cm 18.5 17.9 17.7 16.1
Area, cm2 129 151 126 127
Alveogram
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
P (maximum over pressure), mm H2O 120 131 124 130
L (length), mm 124 120 121 110
P/L 0.97 1.09 1.02 1.18
W (deformation energy), 10-4 joules 502 535 509 505
Ie (elasticity index), % 64.2 64.0 63.7 64.1
Baking (Canadian short process)
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Absorption, % 67 67 69 69
Mixing time, minutes 5.3 5.8 5.2 5.4
Mixing energy, Wh/kg 14.0 15.1 14.2 13.9
Loaf volume, cm3/100 g flour 980 984 969 970
Baking (Sponge and dough)
Quality parameter 2024 2023
74% extraction 60% extraction 74% extraction 60% extraction
Absorption, % 63 63 65 65
Mixing time, minutes 4.1 4.3 3.5 3.7
Mixing energy, Wh/kg 7.3 7.4 6.5 6.4
Loaf volume, cm3/100 g flour 1154 1106 1042 1059

All prairie aggregates No. 2 CWRS

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

alt format

Alternate version
Harvest quality data for No. 2 CWRS, all prairie aggregates in 2024 (PDF, 608 KB)

Wheat
Quality parameterFootnote 1 2024 2023
Test weight, kg/hL 79 81
Weight per 1000 kernels, g 32.8 36.1
Protein content, % 13.8 13.0
Protein content, % (dry matter basis) 16.0 15.1
Ash content, % 1.55 1.42
Falling Number, seconds 373 360
Milling flour yield - Bühler Laboratory Mill
Quality parameter 2024 2023
Clean wheat basis, % 76.5 76.4
Flour
Quality parameter 2024 2023
74% extraction 74% extraction
Protein content, % 12.8 12.3
Protein loss, % 1.0 0.7
Wet gluten content, % 34.4 32.8
Gluten index, % 97.5 97.4
Ash content, % 0.43 0.42
Dough sheet brightness (L*) at 2hFootnote 2 76.1 77.4
Dough sheet redness (a*) at 2hFootnote 2 1.9 1.6
Dough sheet yellowness (b*) at 2hFootnote 2 26.2 25.4
Starch damage, % 7.8 7.8
Amylograph peak viscosity, BU 522 470
Farinogram, 50 g bowl
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 64.1 63.7
Dough development time, minutes 6.4 6.5
Stability, minutes 10.7 9.9
Mixing tolerance index, BU 26 31
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS 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.
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.
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.
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 bowlFootnote 3
Quality parameter 2024 2023
74% extraction 74% extraction
Absorption, % 65.1 64.6
Dough development time, minutes 5.4 5.6
Stability, minutes 13.5 13.1
Mixing tolerance index, BU 16 17
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS 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.
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.
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.
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 methodFootnote 4
Quality parameter 2024 2023
74% extraction 74% extraction
Maximum resistance, BU 563 621
Extensibility (length), cm 20.7 18.8
Area, cm2 149 147
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for all prairies aggregate samples of No. 2 CWRS from the 2023 and 2024 crop years.
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.
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.
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 methodFootnote 5
Quality parameter 2024 2023
74% extraction 74% extraction
Maximum resistance, BU 526 561
Extensibility (length), cm 18.3 16.1
Area, cm2 118 113
Alveogram
Quality parameter 2024 2023
74% extraction 74% extraction
P (maximum over pressure), mm H2O 117 115
L (length), mm 118 116
P/L 0.99 0.99
W (deformation energy), 10-4 joules 464 445
Ie (elasticity index), % 63.3 61.8
Baking (Canadian short process)
Quality parameter 2023 2022
74% extraction 74% extraction
Absorption, % 67 67
Mixing time, minutes 5.5 5.5
Mixing energy, Wh/kg 13.9 14.0
Loaf volume, cm3/100 g flour 967 979

Protein data by grade and by province

Figure 4  Distribution of protein content (13.5% mb, %) for CWRS from 2021 to November, 2024
Distribution of protein content (13.5% mb, %) for CWRS from 2021 to November, 2024
Graph data
% of samples
Protein range, % 2021 2022 2023 2024
< 12.0 4 11.4 9.6 7.6
12.0 to 12.9 8.7 16 16.5 16.8
13.0 to 13.9 18.9 28 32.1 27.6
14.0 to 14.9 30.7 30.4 26.3 28
> 15.0 37.6 14.2 15.5 20
Figure 5  Distribution of protein content (13.5% mb, %) for CWRS as of November, 2024
Distribution of protein content (13.5% mb, %) for CWRS as of November, 2024
Graph data
% of samples
Protein range, % MB SK AB
< 12.0 1.1 10.2 7.9
12.0 to 12.9 6.9 22.1 15.8
13.0 to 13.9 32.4 30.7 20.3
14.0 to 14.9 42.7 22.9 26.1
> 15.0 16.9 14.1 29.9
Protein content (%)Footnote 6, No. 1 CWRS as of December 2, 2024
Province Number of samples Mean SD
Manitoba 303 14.2 0.8
Saskatchewan 803 13.9 1.2
Alberta and B.C. 626 14.4 1.4
Western Canada 1732 14.1 1.3
Protein content (%)Footnote 6, No. 2 CWRS as of December 2, 2024
Province Number of samples Mean SD
Manitoba 173 14.0 0.9
Saskatchewan 331 13.3 1.3
Alberta and B.C. 194 14.0 1.7
Western Canada 698 13.7 1.4
Protein content (%)Footnote 6, No. 3 CWRS as of December 2, 2024
Province Number of samples Mean SD
Manitoba NSFootnote * NS NS
Saskatchewan 29 14.5 1.2
Alberta and B.C. NS NS NS
Western Canada 63 14.6 1.5
Protein content (%)Footnote 6, CW Feed as of December 2, 2024
Province Number of samples Mean SD
Manitoba 32 14.6 0.8
Saskatchewan 29 14.1 2.0
Alberta and B.C. 40 16.2 1.8
Western Canada 101 15.1 1.9
Protein content (%)Footnote 6, all grades, CWRS as of December 2, 2024
Province Number of samples Mean SD
Manitoba 533 14.2 0.9
Saskatchewan 1202 13.7 1.3
Alberta and B.C. 885 14.4 1.6
Western Canada 2620 14.0 1.4

Protein data by grade and by crop region

Ten crop regions in western Canada were designated for Canada Western Red Spring (CWRS) 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 Western Red Spring (CWRS) crop regions
Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow.
Text description
  • Region 1: southwestern Manitoba
  • Region 2: central western Manitoba
  • Region 3: southeastern Manitoba
  • Region 4: southeastern Saskatchewan
  • Region 5: southwestern Saskatchewan
  • Region 6: central eastern Saskatchewan
  • Region 7: central western Saskatchewan
  • Region 8: southern Alberta
  • Region 9: central eastern Alberta
  • Region 10: northern Alberta
Protein content (%)Footnote 6, No. 1 CWRS as of December 2, 2024
Region Number of samples Mean Standard deviation
1 170 14.1 0.8
2 71 14.3 0.8
3 62 14.4 0.7
4 168 13.7 1.4
5 101 14.3 1.7
6 330 13.7 1.0
7 204 14.2 1.2
8 211 14.7 1.5
9 255 14.4 1.3
10 160 13.9 1.5
Protein content (%)Footnote 6, No. 2 CWRS as of October 24, 2024
Region Number of samples Mean Standard deviation
1 100 14.1 1.0
2 30 14.1 NSFootnote *
3 43 13.6 0.8
4 78 13.0 1.5
5 NS NS NS
6 118 13.2 1.3
7 125 13.7 1.2
8 61 14.9 1.8
9 113 13.8 1.5
10 NS NS NS

Grading factor data

Producer samples submitted to Harvest Sample Program are graded based on the Official Grain Grading Guide. Data below summarizes the occurrence and frequency of wheat grading factors. Downgrading can be due to 1 or more grading factors present in the same sample.

Grading factors present (%) in Canada Western Red Spring wheat from all provinces as of December 2, 2024

Samples No. 1 CWRS No. 2 CWRS No. 3 CWRS Feed
Number of samples 1732 699 63 101
% of total 66.7 26.9 2.4 3.9
Grading factor No. 1 CWRS No. 2 CWRS No. 3 CWRS Feed
Broken (BKN) 0.0 1.6 7.9 9.9
Contrasting classes (CON CL) 0.0 0.1 0.0 2.0
Dark immature kernels (DKIM) 0.0 0.1 0.0 0.0
Ergot (ERG) 0.0 0.1 0.0 14.9
Frost (FR) 0.0 0.4 0.0 0.0
Fusarium damage (FUS DMG) 0.0 7.9 17.5 9.9
Hard vitreous kernels (HVK) 0.0 79.4 0.0 0.0
Midge damage (MDGE) 0.0 6.0 4.8 0.0
Mildew (MIL) 0.0 7.0 0.0 0.0
Matter other than cereal grains (MOTCG) 0.0 0.7 4.8 4.0
Non-registered variety (NON REGV) 0.0 0.0 0.0 8.9
Natural stain (NSTN) 0.0 0.1 1.6 0.0
Severely sprouted kernels (SEVSPTD) 0.0 6.0 23.8 27.7
Sawfly damage (SFLY DMG) 0.0 0.1 0.0 0.0
Shrunken kernels (SHR) 0.0 0.0 0.0 22.8
Total foreign material (TFM) 0.0 0.6 7.9 0.0
Total Shrunken and Broken (TSHRBKN) 0.0 0.0 0.0 1.0
Total sprouted (TSPTD) 0.0 4.6 23.8 5.0
Test weight (TWT) 0.0 6.3 19.0 6.9

Deoxynivalenol (DON) data

Deoxynivalenol (DON) is a mycotoxin that can be found in grain infected with Fusarium head blight. DON is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. Instead, the Canadian Grain Commission uses the visual assessment of Fusarium damaged kernels as a proxy for DON.

Even if DON isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides DON results to producers who participate in the Harvest Sample Program.

Figure 6  Distribution of deoxynivalenol values for CWRS as of December 2, 2024
Distribution of deoxynivalenol values for CWRS as of December 2, 2024
Graph data
Distribution of deoxynivalenol values for CWRS as of December 2, 2024
DON (ppm) %
< 0.3 89.2
0.3 to 1.0 9.5
> 1.0 1.3
Deoxynivalenol (DON) values (ppm) in Canada Western Red Spring wheat as of December 2, 2024
DON (ppm) Number of samples % of total
Below limit (< 0.3 ppm) 2318 89.22
0.3 to 1.0 247 9.51
1.1 to 2.0 24 0.92
2.1 to 3.0 4 0.15
3.1 to 4.0 2 0.08
4.1 to 5.0 0 0
5.1 to 6.0 1 0.04
Above limit (> 6.0 ppm) 2 0.08
Total samples 2598 100

Falling Number (FN) data

Falling Number (FN) results are an indicator of sprout damage in wheat. FN is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. Instead, the Canadian Grain Commission uses the visual assessment of sprouted and severely sprouted kernels as a proxy for FN.

Even if FN isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides FN results to producers who participate in the Harvest Sample Program.

Figure 7  Distribution of Falling Number values for CWRS as of December 2, 2024
Distribution of Falling Number values for CWRS as of December 2, 2024
Graph data
Distribution of Falling Number values for CWRS as of December 2, 2024
Falling Number % of samples
> 351 88.4
301 to 350 6.8
251 to 300 3.1
< 250 1.7
Falling Number values (seconds) in Canada Western Red Spring wheat as of December 2, 2024
Falling Number (seconds) Number of samples % of total
> 450 102 3.93
401 to 450 996 38.34
351 to 400 1199 46.15
301 to 350 176 6.77
251 to 300 80 3.08
201 to 250 28 1.08
151 to 200 11 0.42
101 to 150 4 0.15
61 to 100 2 0.08
60 0 0
Total samples 2598 100