CWB and Hard White Wheat...

[TOM4CWB]

Dear Charlie,

We are missing the boat on efficiencies and productivity... literally we are negotiating a competitive disadvantage for our 'designated area' growers and millers!
White Wheat generally has a 5% higher milling yield... and better flour colour.

Where are all our new Canadian Hard White Winter and Spring varieties? Midge tolerant... fusarium resistance... better yeilds...better weathering resistance????

Why MUST I be the one... Complaining... AGAIN!

Pioneers new IP Snowstar variety... is a step backwards for growers... CHECK the performance ratings in the Seed Guide! Snowbird still beats them all... and even though the majority of the time the quality is just fine... the CWB claims it sucks! NO PREMIUM.

Seems the CWB is doing what is the easiest for themselves... the least work... When clearly hard white wheat can give our millers and growers a big competitive advantage over folks who grow and process traditional Hard Red Wheat.

Once again... the superstar who should be leading the way... is in the penalty box... SLEEPING! 'Designated Area' wheat growers/value added processors... are short some important game changing/winning players!

To light a fire under these turkeys... is like using a tazer on a drunk turkey!!! Why are they hibernating again!!!

Where is the WGRF?

I know... I am TalkingEskimo... AGAIN!!!

Background:
A 2005 North Dakota article... done SIX years ago!

"A-1310
Hard White Wheat

What is hard white wheat?
Hard white wheat is the newest class of wheat marketed in the U.S., but it is not new to the rest of the world. Wheat in this class has a hard endosperm and white bran (Figure 1). Except for the absence in color in the outer seed coat and being typically more prone to weathering, hard white wheat is identical to hard red wheat.

The white bran color does not alter the starch characteristics or protein
functionality of the kernel.
Hard white wheat is used in whole-wheat and high-extraction flour applications, such as pan breads, flatbreads and specialty noodles. Within the hard white wheat
quality class, the U.S. Department of Agriculture makes no distinction between winter and spring types.
Production of hard white wheat in the U.S. is on less than 2 million acres, but
it expanded significantly from 2002 to 2005 with the aid of an incentive program the USDA funded. Kansas and Colorado, the largest hard white producing states,
grow winter types. Much of the wheat grown in China and South Asia, and virtually all of the wheat in Australia, is hard white wheat.

Canadian producers recently
increased production of hard
white wheat, which is being marketed
as two classes: Canadian
Prairie Spring White, (targets the
flatbread market) and Canadian
Western Hard White (targets
the noodle and leavened bread
markets).
Joel K. Ransom, William A. Berzonsky and Brian K. Sorenson
Producing North Dakota’s
Next Market Opportunity..."

Page 2...
"A positive for our region is the fact that millers
around the world are very interested in obtaining hard
white wheat with the same quality characteristics (e.g.,
protein content of approximately 14 percent or greater
and strong gluten) of the hard red spring wheat they
purchase for top-quality products. Customers in Asia
speak of their desire for a “white DNS,” referring to
Dark Northern Spring, the highest (premium) quality
subclass of hard red spring wheat."

http://www.docstoc.com/docs/11323051/Hard-White-Wheat

This is just embarrassing... that I must AGAIN be annoyed with a monopoly... that couldn't fight their way out of a brown paper bag... with a bazooka!!!

[TOM4CWB]

Charlie,

Where are our Hard White Winter wheats?

http://seed.ab.ca/pdfs/Spring%202011/seed_spring2011_28_57.pdf

This shows milling spring wheat.

The CWB is so far behind in Marketing... that they think they are AHEAD!!!!

[TOM4CWB]

Forgot...

This shows milling spring wheat... page 49.

[silverback]

Agree with that Tom.

I don't remember one valid cwb argument as to why they dropped this off their wish list. It was to be part of the future and then gone.

[TOM4CWB]

AC Kanata and AC Snowbird are doubled haploid lines developed from a cross between the CWRS variety AC Domain and a white seeded derivative of an elite hard red spring wheat breeding line. Therefore, as might be expected, the HWS cultivars exhibit high water absorption, strong, well balanced dough properties and high loaf volume, similar to CWRS, and are fully interchangeable with CWRS with, at most, minimal milling and baking adjustments.

In Asian noodle markets HWS is intended as multi-purpose wheat for production of high quality bread and noodles, particularly yellow alkaline noodles which are made from high protein flour. A major advantage of HWS wheat over red seed coated wheat like CWRS is much improved yellow alkaline noodle appearance, as evident from far fewer visible bran specks compared to AC Barrie (Table 9). Yellow alkaline noodle brightness (L*), redness (a*) and yellowness (b*) values are also excellent. Yellow alkaline noodle texture is equal to or better than CWRS.

http://www.grainscanada.gc.ca/research-recherche/dexter/cw-bc/cw-bc-5-eng.htm#i

[TOM4CWB]

Hard White Spring wheat is currently being test marketed by the Wheat Board for human food use in the many countries of the world that prefer white wheats over red wheats. These countries say they get about a 10% increased flour yield over red wheat because they can grind closer to the seed coat.

http://www.agric.gov.ab.ca/app95/loadCrop?action=display&id=60

[TOM4CWB]

Silver,

The only issue here... in the 'single desk'. They want all CWRS 'premium' markets... to boast they are the CWRS King Marketer... when they are instead driving us to become the 'King of NOTHING'.

Share premium markets with Hard White? ARE YOU TalkingEskimo AGAIN?!!!

[silverback]

If the population around the world is increasing in areas that consume flat breads or noodles, why would we not want to produce a wheat to meet that demand? What percent of Australian wheat is hard white does anyone remember?

Maybe it is because you can keep offices open in other countries, and take more trips to keep trying to convince these markets to buy hard red instead of what they obviously want?