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Clean. Consistent. Quality. It's what customers around the world count on from Canadian wheat for the production of high-quality flour, baked goods, pasta, couscous and Asian products.

Cereals Canada, Canadian Grain Commission and Canadian International Grains Institute are pleased to provide a review of the 2018 Canadian wheat crop including information and data to assist customers in optimizing the value and performance of Canadian wheat.

2018 Crop in Review

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Table of Contents
  • Introduction
  • Farming in Canada
  • 2018 Growing Season in Canada
  • Canadian Wheat Quality Report (Canada Western Red Spring, Canada Western Amber Durum, Canada Prairie Spring Red)
  • Other Western Canadian Wheat Classes
  • World Wheat Situation
  • Wheat Quality Evaluation Methods
Archive

CWRS

Canada Western Red Spring

bread

CWRS is a hard wheat with high protein content that is highly regarded for its superior milling and baking quality. It is the most widely grown wheat class in Western Canada, accounting for more than 60% of annual production. CWRS is used at 100% or as part of a blend (wheat grist). When used as part of a blend, CWRS can improve the quality of lower quality wheats and is often referred to as a blending or improver wheat. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality.

CWRS

Properties and Applications

    MILLING AND FLOUR PROPERTIES
  • Three milling grades available
  • Kernels have high test weights
  • High flour milling yields with low protein losses
  • Bright flour colour
  • Strong but mellow gluten strength resulting in dough with good balance of elasticity and extensibility
  • Higher water absorption

    BAKING APPLICATIONS
  • Ideal for the production of high-volume pan breads
  • Equally versatile in the production of hearth breads and flat breads
  • Good mixing and fermentation tolerance in all baking processes
  • Produces doughs with a good balance of elasticity and extensibility
  • Breads made from CWRS have a bright crumb colour and high loaf volume

    NOODLE AND PASTA APPLICATIONS
  • Suitable for a wide range of noodle and other Asian product applications
  • Well-balanced dough elasticity and extensibility, ensuring a smooth sheeting process and formation of a uniform gluten matrix
  • A key ingredient in the production of fresh yellow alkaline noodles because of its excellent texture and colour properties and bright, clear appearance
  • Suitable for the production of a wide range of noodle types including white salted noodles, egg noodles and instant noodles
  • Can be used for pasta production in markets preferring pasta made from common wheat

MORE INFO

CWAD

Canada Western Amber Durum

pasta

Canada is the leading exporter of durum wheat in the world. CWAD is recognized for its superior yellow colour, high protein content and semolina yield—important factors in the production of pasta and couscous of the highest quality. Breeding efforts in CWAD have focused on improving the colour and gluten strength in new varieties.

CWAD

Properties and Applications

    MILLING AND SEMOLINA PROPERTIES
  • Five milling grades available
  • High levels of vitreous kernels resulting allowing for high semolina yields
  • High protein content
  • Excellent yellow pigment content resulting in semolina with bright yellow colour
  • Strong and extensible gluten

    PASTA APPLICATIONS
  • Pasta produced from CWAD has bright yellow colour
  • Pasta made from CWAD has excellent cooking quality including excellent firmness, tolerance to overcooking and low cooking loss
  • CWAD is suitable for the production of both dried and fresh pasta products

    BAKING APPLICATIONS
  • Durum flour milled from high-protein CWAD is well-suited for the production of hearth-style and artisan breads as well as flat breads
  • The exceptional brightness of CWAD flour produces bread with a subtle yellow-coloured crumb that is appealing to consumers
  • Flour milled from CWAD demonstrates high water absorption capacity

    COUSCOUS APPLICATIONS
  • Couscous made from CWAD is distinct for its bright yellow colour
  • Couscous produced with CWAD has good surface texture (i.e. non-sticky) when cooked

MORE INFO

CPSR

Canada Prairie Spring Red

noodles

CPSR is a milling class of western Canadian wheat with medium protein content and medium kernel hardness. New CPSR varieties continue to be added to the class with improved protein strength, milling properties and end-product characteristics.

CPSR

Properties and Applications

    MILLING AND FLOUR PROPERTIES
  • Two milling grades available
  • Excellent flour yields, resulting in flour with low ash content and bright flour colour
  • Cumulative ash curves show excellent milling performance
  • Low protein loss from wheat to flour

    BAKING APPLICATIONS
  • Ideal for the production of pan breads, hearth breads, flat breads and crackers
  • Good mixing and fermentation tolerance
  • Dough has good handling properties during mixing and processing
  • Dough has good elasticity and extensibility
  • Medium to strong dough strength, resulting in good bread loaf volume and crumb structure

    NOODLE AND PASTA APPLICATIONS
  • Good hydration rates during noodle processing
  • Smooth and elastic dough for noodle processing and finishing
  • Strong elastic dough properties
  • Ideal for the production of high-quality white salted noodles with exceptional mouth feel and bite
  • Ideal for the production of high-quality instant noodles with exceptional elastic texture
  • Can be used to produce pasta with acceptable firmness and colour where non-durum pasta is commonly consumed

MORE INFO

Other Classes

CWRW, CWHWS, CWSWS, CNHR

Canada Western Red Winter
(CWRW)

CWRW is a medium-hard wheat offering good milling yield, dough strength and flour colour. CWRW flour quality is suitable fora variety of baking applications where medium protein content is desirable and in the production of noodles and steamed bread.

MORE INFO

CWRW

Canada Western Hard White Spring
(CWHWS)

CWHWS features many of the same quality attributes associated with Canada Western Red Spring (CWRS) wheat while its white bran coat offers the added benefits of brighter flour colour and reduced bran specks. This combination makes CWHWS ideally suited for a wide range of applications. Small production of the class limits availability to customers.

MORE INFO

CWHWS

Canada Western Soft White Spring
(CWSWS)

CWSWS is a soft wheat with low protein content and weak gluten properties. It is grown under irrigation in southern Alberta and Saskatchewan. Small quantities of CWSWS are produced and exports of this wheat class may not always be available. CWSWS is suitable for a variety of bakery and other food applications that require low protein content. CWSWS is also highly sought after by the industrial ethanol industry on account of its low protein content (i.e. high starch content).

MORE INFO

CWSWS

Canada Northern Hard Red
(CNHR)

CNHR is a red spring wheat with hard kernels. Introduced on August 1, 2016, the target quality of this class is for it to have sound kernels (good falling number), very good milling quality, with medium gluten strength (lower than both the CWRS and CPSR classes). Protein content of CNHR will be variable and span the protein content range of the CWRS and CPSR classes. There are three milling grades available. Depending on protein content, CNHR will be suitable for the production of pan breads, hearth breads, flat breads and noodles.

MORE INFO

CNHR

Seminars

New Crop Presentations

seminar

During November and December 2018, new crop seminars are being held in 17 countries throughout Africa, Asia, Europe, Middle East, North and South America.

Representatives from Cereals Canada, Canadian Grain Commission, Canadian International Grains Institute, grain exporters and producers present on a number of topics including farming in Canada, the growing season, and 2018 harvest assessment data and end-product evaluation results.

Copies of these presentations are below. Some are available in different languages based on the regions where they were presented.

Grain Farming in Canada

Crop Selection
Sustainable Farming Practices
Quality Control on the Farm

Wheat and Durum Production

World Wheat Situation
2018 Growing Season in Western Canada
Canadian Wheat, Durum and Crop Production

Quality Assessment

Grade breakdowns
Grading factors
Protein results
Variety distribution

Milling and Functionality

Milling Quality
Bread Baking
Noodle Making
Pasta Making

Farming Practices

Clean Air, Clean Water, Clean Land

Video footage sourced by the Saskatchewanderer Program

  • Minimal tillage technologies reduce soil disruption, keeping Canada’s land nutrient rich to produce high-quality crops
  • Reduced tillage practices help maintain soil health and minimize soil erosion
  • Best management practices optimize plant nutrient use to reduce nutrient run-off
Spring Wheat, Prairies - Energy Use per Harvested Hectare
energy use
A Sustainable Future

Modern Canadian agriculture has a very good story to tell about sustainability. Modern practices such as conservation tillage are increasing soil health by reducing the amount of fuel used and reducing soil and wind erosion.

Precision agriculture, which uses satellites to steer equipment, allows for fewer field passes and maximizes the efficiency of crop inputs, further reducing fuel use and protecting water from nutrient run-off.

Most Canadian production is naturally rain-fed, and a small portion of crops are irrigated using clean water from natural sources, giving Canadian agriculture a strong sustainability record.

Best management practices are providing the next generation of farmers with clean air, clean water and clean land and an environment that is healthier than when previous generations began farming.

soil
Variety Registration

The foundation for consistent Canadian wheat quality is the Variety Registration Process. A new variety of wheat must have the right intrinsic properties before it can be grown as a registered variety in Canada. This extensive process is overseen by the Government of Canada’s Canadian Food Inspection Agency, Variety Registration Office. This process addresses farmers’ concerns regarding agronomic practices, yield and disease resistance, while the quality attributes of the wheat undergo rigorous scientific testing during three years of trials.

The variety registration process ensures that newly registered varieties will reflect the quality characteristics expected of a particular wheat class. This process guarantees continued consistent high-quality wheat for Canadian customers no matter where the wheat is grown throughout Western Canada.

2018 Growing Season in Canada
harvest

The 2018 growing season had mixed conditions overall. Although some areas continued the relatively dry and hot spell seen last year (e.g. southern Alberta durum region) most areas had timely rains and good summer temperatures throughout the season.