Wheat Harvest and Quality Reports
The final 2020 SRW weekly harvest report was issued on August 28 by US Wheat Associates.
Wheat Data
The lab has received and graded all 2020 SRW samples with the final average grade a U.S. No. 2, higher than last year and the five-year average. As noted last week, the sample size is lower this year due to Covid-19 restrictions impeding sample collection. Final protein is 9.4% (12% mb); 1000 kernel weight and falling number averages remained greater than both last year and the 5-year average.
Flour Data
Overall for the entire sampling region, flour ash is down slightly from last year and farinograph absorption is equal. Bake volume is significantly less than last year but the internal scores are 1 point higher. Cookie W/T is unchanged from last year and the alveograph data is very similar. DON levels have been consistently lower when compared to 2019. The flour samples milled from the East Coast states has also decreased slightly in ash content compared to last year. Farinograph absorption is 1% higher than last year. Bread volume is lower than 2019 but the internal scores are greater this year. W/T is similar to last to year but the alveograph W value has increased slightly. DON has also decreased in this region this year. The flour data for the Midwest/Gulf samples mirrors the trends for the overall data when compared to 2019.
Quality
The world’s wheat buyers should be extremely happy with the quality of the entire 2020 U.S. soft red winter (SRW) crop. This year’s composite characteristics for East Coast supplies are very good with pockets of higher enzymatic activity (lower falling number) and Gulf Port supplies offer uniformly excellent characteristics.
U.S. Wheat Associates has posted the full Soft Red Winter Wheat 2020 Quality Survey on its website.
Here are highlights of data from this very good, 2020 SRW wheat crop.
Wheat and Grade Data:
Grade – the overall average is U.S. No. 2 SRW.
Test Weight for the Gulf Port average of 59.8 lb/bu (78.7 kg/hl) and East Coast test weight average of 59.3 lb/bu (78.0 kg/hl) are both higher than 2019 and 5-year averages.
Total Defects for the East Coast average of 1.5% is lower than last year but above the 5-year average. The Gulf Port average is 0.6%, significantly lower than 2019 and 5-year averages.
Dockage and moisture for both regions are lower than last year and 5-year average values.
Wheat Protein content for the Composite average of 9.4% (12% mb) is lower than last year and the 5-year average. The Gulf Port protein average of 9.4% is equal to 2019 but slightly below the 5-year average. The East Coast average of 9.4% is significantly below the 2019 and 5-year average.
Wheat Falling Number – The Gulf Port falling number averages are higher this year and indicate a sound crop. The East Coast average is equal to last year but lower than the 5-year average.
Vomitoxin (DON) averages for Composite (0.5. ppm), East Coast (0.2 ppm) and Gulf Port (0.6 ppm) are significantly below 2019 and 5-year averages, indicating that the crop sampled is relatively free of DON.
Flour and Baking Data:
Laboratory Mill Flour Extraction for Composite (66.8%), East Coast (67.0%) and Gulf Port (66.7%) are below 2019 and the 5-year averages.
Dough properties – data suggest this crop has stronger protein qualities than last year; slightly less extensible and more resistant.
Farinograph peak and absorption values are similar to 5-year averages, but the stability values are all below the 5-year averages.
Alveograph L averages for Composite (78), East Coast (75) and Gulf Port (78) are lower than last year and the 5-year average and indicate low extensibility.
Amylograph Gulf Port average of 760 BU is significantly higher than last year and the 5-year average. The East Coast average of 322 BU indicates relatively high levels of amylase activity in the crop and is consistent with low falling numbers.
Solvent Retention Capacity (SRC) values generally indicate excellent quality for cookies, cakes, pretzels and crackers; sucrose values in particular indicate good performance.
Cookie spread ratios for Composite (10.2), East Coast (9.7) and Gulf Port (10.3) are all higher than last year and the 5-year averages, indicating good spreadability.
Loaf volume averages are significantly lower than last year and the 5-year averages, as the dough is relatively more resistant/less extensive
Buyers are encouraged to review their quality specifications to ensure that their purchases meet their expectations.