CWRS crop demonstrated outstanding quality
The 2024 Western Red Spring (CWRS) wheat crop in western Canada has been hailed for its excellent milling performance, solidifying its status as the largest class of wheat grown in the region according to Statistics Canada.
Known for its high flour yield, low ash content, and minimal protein loss during milling, CWRS wheat continues to be ideal for producing high-quality pan bread and a diverse range of other baked goods, including hearth breads, flatbreads, and noodles.
In 2024, the CWRS crop demonstrated outstanding quality, with 94% of the crop grading into the top two categories. The majority of No. 2 grade wheat was downgraded due to hard vitreous kernels (HVK) falling below the 65% threshold, but overall, the quality of the crop remained exceptional. Protein content averaged 14.1%, slightly above the 10-year average of 13.8%, reinforcing CWRS wheat's reputation for high-protein content and strong gluten strength.
Quality Indicators
- Grade Distribution: 94% of the crop was graded as No. 1 or No. 2.
- Protein Content: The mean protein content was 14.1%.
- Deoxynivalenol (DON): 99.0% of CWRS samples had DON levels below 1.0 ppm, indicating safe and sound wheat.
- Falling Number (FN): 89% of samples had FN values greater than 350 seconds, signaling excellent dough strength and milling potential.
Varieties and Acreage
AAC Brandon remained the top CWRS variety grown in 2024, but its acreage declined as newer varieties gained popularity. Varieties such as AAC Wheatland, AAC Starbuck, AAC Hodge, and AAC Hockley saw significant increases in acreage. These newer varieties are contributing to improved milling and functional quality, making them highly sought after by growers and millers alike.
Milling Performance
The milling quality of CWRS wheat in 2024 was excellent, with all aggregates achieving strong milling yields of 75.9% or greater on a clean wheat basis. This result was consistent with the previous year’s crop. Test weight for No. 1 aggregates remained similar to 2023, though No. 2 prairie aggregates showed a slight decrease, reflecting smaller kernels in the western prairies due to the hot, dry conditions late in the growing season.
Despite the smaller kernel size in the west, all CWRS aggregates exhibited high amylograph peak viscosities, exceeding 600 BU for No. 1 aggregates and 500 BU for No. 2 aggregates. The crop also showed strong dough strength, particularly for the No. 1 western prairies aggregate, which saw an increase in Farinograph stability and Extensograph Rmax compared to 2023.
Baking and Dough
Quality Dough properties for the 2024 CWRS crop were excellent, with Farinograph absorption similar to the previous year. The No. 1 western prairies aggregate displayed increased dough strength, evidenced by higher Farinograph stability and bake test mixing energy, while still maintaining excellent extensibility. The No. 1 eastern prairies and No. 2 prairie aggregates showed similar to slightly lower dough strength than 2023. However, all CWRS aggregates performed well in bake tests, showing good loaf volumes.
Challenges and Outlook
While the crop was generally of excellent quality, the hot and dry conditions in the late 2024 growing season led to some smaller kernels in the western prairies, which resulted in a slight decrease in test weight for some aggregates. Nonetheless, the overall milling yield and functional quality of CWRS wheat were outstanding, continuing its legacy as the go-to choice for high-quality wheat products. As growers and millers prepare for the coming year, the 2024 CWRS crop highlights the strength of Canada’s wheat production industry, with robust milling and baking qualities ensuring demand for this top-class wheat.