Note: Updated on Dec 7th with revised production estimates for Canadian major crops
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. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality.
Canada is the leading exporter of durum wheat in the world. CWAD is recognized for its superior colour 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.
CPSR is an excellent class of western Canadian wheat with medium protein content and hard kernels. New CPSR varieties continue to be added to the class with improved protein strength, milling properties and end-product characteristics.
CWRW is a medium-hard wheat offering good milling yield, dough strength and flour colour. CWRW is used in a variety of baking applications where lower protein is desirable, and is widely used in the production of noodles and steamed bread.
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.
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).
CNHR is a red spring wheat consisting of 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.
During November and December 2017, new crop seminars are being held in 18 countries throughout Asia, Europe, Africa, Middle East, North America and South America. Representatives from Cereals Canada, Canadian Grain Commission, Canadian International Grains Institute, grain exporters and producers are presenting on a number of topics including farming in Canada, the growing season, and 2017 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.
Crop Selection Sustainable Farming Practices Quality Control on the Farm
World Wheat Situation 2017 Growing Season in Western Canada Canadian Wheat, Durum and Crop Production
Grade breakdowns Grading factors Protein results Variety distribution
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.
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.
The 2017 growing season in Canada was diverse across the country, including in the prairie region.