Potentially containing a mycotoxin known as DON (deoxynivalenol), fusarium-affected wheat can be a challenge to market, and a safety hazard to handle. But, new work suggests sorting tactics could help improve sample quality. Rex Newkirk is the vice president of research and innovation at Canadian International Grains Institute (CIGI) and has been heavily involved in looking at how optical… Read More

Following the end of the Canadian Wheat Board’s single desk, there was strong interest in growing wheat varieties from classes other than the traditional Canada Western Red Spring wheat that Canada is known for. There was plenty of talk about producing more high-yielding CPS (Canada Prairie Spring) wheat, but two years later, that buzz seems… Read More

Is all protein in wheat the same? Are there several kinds of protein? What happens to protein when wheat is in storage? Is gluten strength the same as protein quality? What is gluten, anyway? If you’ve asked yourself these questions (and more!) you’re most certainly not alone. Understanding the role protein plays in crop quality… Read More