Milling winter wheat is going to be a challenge this year says a technical specialist with the Canadian International Grains Institute (CIGI).
Lisa Nemeth says there has been a lot of fusarium damage that will leave most of the product unavailable for flour millers. She adds a large percentage of it will be downgraded so that it can't even be used in feed.
Nemeth notes CIGI has partnered with the Canadian Feed Research Centre in North Battleford, Saskatchewan to try to help the situation.
Special equipment is being used to try to improve the quality of the product.
"It uses NRI sorting techniques to sort by protein," she said. "The hope is that we can sort out some of the fusarium from some of the damaged wheat and increase the value of the Red winter."
Fursarium kernels are higher in protein.
Nemeth notes fusarium will cause damage to the colour of the wheat and will also cause weakness in the bakery in terms of protein quality functionality.
She adds the disease also produces a toxin that is closely monitored by the industry.