The 2019 HRW wheat harvest is now complete in all producing states. This week’s report will complete the weekly reports and will be followed next month with final numbers that reflect weighted averages for production/protein levels/port tributary. This week’s kernel data was final last week and so did not change and I included it again this week as it appeared last week. The TKW overall average (unweighted) 33.1 grams (significantly exceeds) the previous 5-year average of 29.8 grams. Falling number is 377 sec (unweighted) and is comparable to the previous 5-year average of 393 sec. Test weight is 60.8 lb/bu (80.0 kg/hl) (unweighted)and is significantly higher than the previous 5-year average of 60.1 lb/bu (79.1 kg/hl).
Mill/dough/bake testing on the 494 samples (final number) collected continues for the 2019 HRW harvest. Samples are in various stages of testing. Available samples tested this week brought overall (not weighted for production or protein splits) farinograph testing, on a 14% mb (absorption 58.2%) vs the previous 5-year overall of 59.9% ; development time was 3.7 minutes vs the previous 5-year overall of 5.0 minutes and stability of 7.6 minutes vs the previous 5-year overall of 8.3 minutes. However, loaf volume data indicates a range of (826cc <11.5% protein, 883cc 11.5%-12.5% protein and 935cc >12.5% protein) and an overall average of 868cc (unweighted) which compares to the previous 5-year overall average of 843cc. These are very slight changes from last week and the overall analysis remains consistent.
This is the final “Harvest Summary of HRW” (final weighted report next month).