By Mitchell Japp, MSc, PAg, Provincial Specialist, Cereal Crops, Regina
Frost stress, heat stresses and mildew have been downgrading factors affecting wheat. While they are still downgrading factors, they are no longer combined, as of Aug. 1, 2018.
The Canadian Grain Commission (CGC) conducted quality analyses and determined that the impact of the three factors was not cumulative, so they should be assessed separately.
As a result, farmers who have wheat with frost or heat stress and mildew may receive a higher grade than they would have previously.
Frost damage is a downgrading factor because it leads to lower flour yield and poorer flour refining. Heat damage during storage can reduce gluten functionality. Mildew affects flour brightness, and as mildew damage increases, Falling Number tends to decrease (indicative of sprout damage). The darker flour leads to decreased milling performance.
Earlier in 2018, the CGC released the standards for frost and heat stress and, separately, mildew stress. This revision is a part of the CGC Grain Grading Modernization, a review with the goals of ensuring grain grades are effective and that grain grading responds to the needs of the grain sector.
For more information, visit the CGC’s Grain Grading Modernization information page.