Wheat School: Why Create a New Milling Wheat Class?

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Pastuer spring wheatResponding to demands from both the Canadian wheat industry and international customers, the Canadian Grain Commission has proposed creating a new class of milling wheat for Western Canada.

As part of this Wheat School West episode, Daryl Beswitherick, program manager for quality assurance with the CGC, explains they believe the creation of a new milling class with lower gluten strength would accomplish several goals :

  • it would improve the consistency of the Canada Western Red Spring (CWRS) class, specifically for gluten strength, which has been a concern among customers in recent years.
  • it would also improve the consistency of the Canada Prairie Spring Red (CPSR) class. As with CWRS, the wide range in the existing gluten strength requirements for CPS red wheat has posed a challenge for millers and bakers.
  • it will create a home for lower gluten strength milling wheats that don’t fit in any existing class (including some American wheats like Faller, Prosper and Elgin.)
Diagrams comparing the current and proposed classification systems for Canada and the U.S.
Diagrams comparing the current and proposed classification systems for Canada and the U.S.

The CGC is seeking feedback on the proposal until April 20th. They intend on putting forward a plan by August 1st of 2015.

Check out this Wheat School video for more on the proposed wheat class changes, including how it will affect existing varieties, and when the naming contest for this new class will begin (maybe not the last part):


Related articles:

Other Episodes

Wheat School (view all)Season 6 (2015) Episode 19
Episodes:

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