Carberry is it under the knife also with new wheat rules in 17.

[farmaholic]

Yup, I believe Carberry specs set the low end of the class and Glenn the high end.

I wonder if Bucket's comments aren't true. A lot of Western Canada, up until last year, enjoyed(Ouch, sorry too wet guys) higher than average precipitation and maybe that has something to do with the gluten strength.

Without knowing for sure, I always thought high protein wheat was an indicator of good bread wheat(dough characteristics). Does high protein equal high gluten? Can you have low protein and high gluten? Hopefully the Industry could see through something so simple. Where's my hat?

[farmaholic]

I personally don't care what they call it or reclassify it as or to. What will it do to the price spectrum?

Any other industry has the bar set for their products. No one would take less for the better. How about the "less desirable" class adopts the current CWRS prices and the "more desirable" class has a premium built into their prices. Not a step down but a step up!!!

I didn't have enough caffeine this morning yet, obviously I'm not thinking clearly...

[farmaholic]

Protein
Protein indicates the amount of gluten available in the flour. Gluten is the substance that develops when the protein, which occurs naturally in wheat flour, is combined with liquid. Because gluten is able to stretch elastically, it is desirable to have a higher gluten flour for yeast-raised products, which have doughs that are stretched extensively; like pizza, most breads, and bagels. For piecrusts, cookies, and pastry to be short and crumbly, a lower protein flour is better. Protein levels range from 7% in pastry and cake flours to as high as 15% in high-gluten bread flour.

[SASKFARMER3]

So is this really the Dumming down of Canadian Wheat.
Ever try to bake a decent loaf of bread using USA flower.
It turns out awful.
Just saying people want Canadian flower. My folks use to take it down to Phoenix because neighbours down their loved it.
I just think something is funny about this whole thing. Top varieties are gone yet replacements are mostly useless.

[farming101]

If Canada has a low gluten problem where does that put US wheat?

[URL=http://photobucket.com/]/URL]

Averages haven't changed much. Environment during growing season and poor blending at port likely a factor.

[furrowtickler]

Hopefully there is additional premiums come out of these changes, because as it sits right now it is getting almost imposible to get #1 high pro hrsw and even then it is worth very little over junk wheat for ethonal.
Having till 2018 gives enough heads up, as long as rules don't continue to change midstream.

[bucket]

Furrow

Tom's masters.

Elwins masters.

Etc. Etc.

[wmoebis]

I would like to know how these lower varieties got registered into CWRS in the first place if they don't meet specs.
Or are we on a sliding scale for specs that we will never make top class they will just keep moving varieties to different class.

[FarmRanger]

Who's your master bucket? Lets deal in facts, not rhetoric and conspiracy theories.

I'm assuming that there is a range of gluten strength that CWRS falls into when varieties are developed for that class. Breeders obviously breed for the range, but when we grow too many varieties that are barely in the bottom of the range, the overall quality of CWRS suffers. We're obviously getting complaints from our customers, and the Canadian Grain Commission would be the ones dealing with the complaints .

Canadian CWRS is highly desirable for it's blending ability with our buyers lower quality home-grown wheats. While I'm not happy about losing one of those varieties on that list (as it makes up the bulk of my CWRS acres), I'd be even less happy about losing those markets that choose Canadian wheat because of the gluten qualities they need.

And no, not all protein is the same. You can have high overall protein but low gluten strength all at the same time. Gluten is only one of the proteins present in wheat.

[farmaholic]

Midge resistance, sawfly resistance, fusarium "tolerance", standability, protein, ash, disease resistance.... No silver bullets. I wonder if the move away from KVD will help, at least it doesn't have to look like... whether that is a good thing or not?

[jcv]

It is kind of interesting that the highest quality variety in this class is a US wheat variety. The best milling wheat in CWRS comes from NDSU, so American wheat is not always inferior to Canadian wheat in milling quality, Glen is at the high end of the quality scale

[grassfarmer]

"Dumming" down indeed SF3, mixing up your flours and flowers. Maybe Santa will bring you a new phone where the autocorrect works like everyone else's lol.