Falling numbers?

[lohner]

What importance should be placed on falling numbers for variety selection?
What exactly are they changing next year?
Are there other more relevant tests for selling quality to help with our sales and variety selections?
Thanx

[charliep]

Nobody responding so will provide my two bits.

What importance should be placed on falling numbers for variety selection?
Within the hard red spring class, I am not sure what the varietal differences. I note the Warburtons program puts a high priority on falling number and the varieties (haven't checked for a couple of years) were Bari, Elson and Teal (hopefully my memory isn't too foggy and spelling is close). Sprouting is the main issue that reduces falling number.

What exactly are they changing next year?
I don't know if this has been decided yet. Will be some type of a premium/discount factor or perhaps used in grading.

Are there other more relevant tests for selling quality to help with our sales and variety selections?
I think this is one of the questions you should be asking whoever you are buying your seed from. Better yet, I would be looking for a seed company/grower who can describe their seed in terms of market needs and who can connect you into a program that increases the probability of meeting these needs/pays you for the effort.

[rbrunel]

As far as I understand, falling numbers are already used in variety selection here in Canada. KEEP IN MIND.. Falling numbers are only ONE factor in grading wheat and the only time falling numbers drop dramatically is when you have sprouted wheat. I think all of this hype was caused by two years with bad harvest with sprouting happening. If you wheat didn't get rained on and sprout your falling numbers will always make the grade.
Rob

[WRAPper]

Look for falling numbers to be used to replace visual determinations on Sprouted/ severly sproutedm or so I was led to believe. As far as using them on frosted wheat with high RVA numbers thats a whole different can o worms.

[lohner]

I agree there must be more to it. I've never had sprouted wheat. And I know dough from the different grades is different. However, a flour mill 25 miles away buys on moist.-prot.-falling no.
Can't afford to buy machine for gluten? tests. Buys all wheat from big companys. Refuses to deal with farmers anyway.
Laughed in my face when I suggested a group of farmers buy machine for contracting rights. But, I digress.
Talked to the seed company that developed my best variety. I was their first grower in this region and have given them thousands of $$ of good reviews.-
- No, thank you, we have our seed growers and any new IP program will resemble the Snowbird program. Sooo-
back to square one.
Have talked to grain companies about segregated sales, again laughed in face.
However, I will continue to test my wheat at independant labs in the future with the belief that knowledge is a good thing.