The 2013 HRW harvest is now essentially complete in all production areas. North Dakota (99% harvested) is rapidly finishing up.
With 476 samples of the expected 500 total samples now in the lab overall average grade and non-grade characteristics improved this week. Average overall grade is now 1HRW while the TKW increased to 25.8 grams. Overall wheat protein did drop by 0.1% this week to 13.0%.
Overall average farinograph development time is 5.1 minutes which is similar to the 2012 average and the 5-year average of 5.3 minutes and 5.0 minutes respectively. Overall average farinograph peak time is 12.1 minutes which is higher than the 2012 average of 11.1 minutes and equal to the 5-year average of 12.1 minutes. Overall average farinograph absorption is 59.8% which is higher than 2012 average of 58.9% and significantly higher than the 5-year average of 57.9%. Overall average flour protein (14% mb) continues to be impressive at 12.4% which is well above the 2012 average of 11.5% and significantly above the 5-year average of 10.8%.