Category: Wheat School

What do millers want? It’s a question seed companies that develop and market wheat varieties are constantly asking. How large end users such as Mondelez International, the makers of products like Ritz crackers and Oreo cookies, answer that question has huge implications for seed companies such as C&M Seeds and wheat growers across Ontario says… Read More

In theory, the application of a plant growth regulator to wheat should result in shorter, stronger plants that are less prone to lodging, enabling higher yield potential. In reality, it’s not that simple. “I wish it was a nice black and white, straightforward story, but it certainly isn’t,” says Sheri Strydhorst, who’s done extensive work… Read More

So you’re looking to apply some late nitrogen to boost wheat protein. The recommended timing is immediately after anthesis, just a few days after applying fungicide to protect the head against fusarium head blight. Would it work to combine…? Don’t even think about it, says Dave Franzen, soil specialist at North Dakota State University. “To put… Read More

Real Agriculture’s resident agronomist Peter Johnson has found yet another reason to grow wheat. In this episode of Wheat School, our intrepid WheatPete turns reporter as he interviews Dr. Tom Bruulsema, the International Plant Nutrition Institute’s Phosphorus Program Director, on how farmers can better manage phosphorus application by including wheat in the rotation. Bruulsema notes… Read More

With a growing share of global wheat trade, Russia, Ukraine and Kazakhstan — former Soviet Union countries — have become price setters in the world wheat market over the last few years. As Bill Tierney, chief economist with AgResource Company, points out in this Wheat School episode filmed at Cereals North America ’15, much of… Read More

Peter Johnson was practically giddy as he walked through wheat fields on a beautiful November day near Woodstock, Ontario. “We’ve got big acreage of wheat and big yield potential. How could Wheat Pete be any happier,” pronounced Real Agriculture’s resident agronomist as he digested the fact that Ontario farmers have planted almost 1 million acres… Read More

15 degrees Celsius or cooler. That’s where temperatures should be at in stored grain to prevent an insect infestation. “The key is if you can get your grain temperature down to plus-15 as quickly as possible, any bugs that are in there will not be feeding and will not be reproducing,” explains Blaine Timlick, stored products… Read More

Researchers at the University of Saskatchewan are studying whether single kernel sorting technology is effective for salvaging fusarium-infected wheat, and ultimately, reducing the amount of waste in food production. Since acquiring a Swedish-made near-infrared seed sorter known as the BoMill TriQ in 2012, U of S researchers working together with the Canadian International Grains Institute have conducted… Read More

Grain is in the absolute best condition it can be when it’s put into storage. Keeping it that way is critical for maintaining its value and marketability. Insect infestations aren’t as big a problem for farmers in Canada as in other (read: warmer) parts of the world, but they can still cause significant damage. Typically, 1 to… Read More

Protein premiums or discounts can be a major factor in marketing wheat. In some years there’s plenty of high protein wheat (as looks to be the case for 2015-16) and in other years millers are left scrounging for wheat with high enough protein. We asked earlier this week whether yield or protein is a higher priority… Read More