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great starts with great roots.

2016 CROP IN REVIEW

December 8, 2016 1 QUALITY IS IN OUR ROOTS

While each growing season in Western Canada tells a unique story, the underlying theme remains the same from year to year: Great wheat starts with great roots. These roots extend from farmers’ fields throughout a grain industry value chain dedicated to providing you with excellence and expertise in quality assurance and customer care and service.

Every year Canada’s highly developed value chain builds on natural Canadian advantages, like clean air, clean and clean land, to consistently deliver wheat that is of the highest quality in the world.

The wheat value chain team encompasses the broad membership of Canada (which includes crop development and companies, farmers and exporters), the Canadian International Grains Institute and the Canadian Grain Commission. By working together we ensure that the wheat grown by western Canadian farmers provides the quality, cleanliness, consistency and versatility you depend on.

Cereals Canada, Canadian Grain Commission and Canadian International Grains Institute are proud to provide you with this review of the 2016 wheat crop in Western Canada. We are committed to delivering the information and technical support to assist you in optimizing the value and performance you demand from Canadian wheat. We look forward to working with you and your organization.

Cam Dahl Jim Smolik JoAnne Buth President Acting Chief Commissioner CEO Cereals Canada Canadian Grain Commission Canadian International Grains Institute

2 TABLE OF CONTENTS

FARMING IN WESTERN CANADA 4 2016 GROWING SEASON IN WESTERN CANADA 8 WESTERN CANADIAN WHEAT QUALITY REPORT 13 Canada Western Red Spring 15 Canada Western Amber 19 Canada Prairie Spring Red 22 OTHER WESTERN CANADIAN WHEAT CLASSES 25 WORLD WHEAT SITUATION 27 APPENDIX: CIGI WHEAT QUALITY EVALUATION METHODS 29 CONTACT US 34

3 FARMING IN WESTERN CANADA

Factors that influence crop selection Some of the factors that influence crop selection are based on disease pressures, soil conditions and land stewardship priorities. Wheat varieties are carefully chosen, based on characteristics including yield potential, content, and disease and insect resistance. Farmers consider quality factors like protein content when making cropping decisions. They balance these factors with yield potential to maximize farm income. Commodity prices are also considered, ensuring producers are profitable growing high-quality and high yielding crops desired by consumers. The growth in canola and pulse crops in Western Canada is an example of how producers are diversifying their crop choices in order to maximize the returns to their farming operation.

VARIETY REGISTRATION The foundation for consistent Canadian wheat quality is the Variety Registration Process. A new variety of wheat must have the right intrinsic properties before it can be grown as a registered variety in Canada. This extensive process is overseen by the Government of Canada’s Canadian Inspection Agency, Variety Registration Office. This process addresses farmers’ concerns regarding agronomic practices, yield and disease resistance, while the quality attributes of the wheat undergo rigorous scientific testing during three years of trials. During the three years, new potential varieties and control check varieties are grown side by side across the Canadian Prairies to account for variance in year-to-year growing conditions. All agronomic performance, disease resistance and end-use quality parameter results are reviewed each year by a committee of specialists consisting of wheat scientists, producers, grain handlers, wheat marketers and end-use processors. The variety registration process ensures that newly registered varieties will reflect the quality characteristics expected of a particular wheat class. This guarantees continued consistent high-quality wheat for Canadian customers no matter where the wheat is grown throughout Western Canada.

SEEDING For spring wheat, seeding starts about the middle of April and finishes around the middle of May. is typically planted in August and September. Fertilizer and other crop inputs are used to keep soil healthy. Water conservation is managed by minimal soil disruption and is achieved through reduced tillage technology. Reduced tillage also helps prevent erosion. Precision technology plays a major role in the way Canadian producers farm. GPS mapping, sectional control and auto steer prevents overlapping and results in reduced seed, fertilizer and pesticide use. Precision farming also helps reduce fuel consumption.

4 FARMING IN WESTERN CANADA

QUALITY CONTROL IN THE GROWING SEASON A big part of quality control during the growing season in Canada is reducing plant competition—this allows wheat to use soil and moisture most efficiently to maximize quality and yield. To protect the wheat crop from yield and quality loss, farmers monitor plant disease and insect pressure throughout the growing season. Crop rotation reduces pesticide use through sustainable crop diversification.

HARVEST During harvest, straight cutting reduces work time, field passes, emissions and harvest costs. Timing ensures that kernel moisture content is optimal. The use of choppers and spreaders allows for faster plant return to the soil for future crop uptake. Retention of crop residue also helps maintain soil organic matter and preserve soil moisture.

STORAGE AND MARKETING Quality is maintained during storage by cooling and lowering kernel moisture content. On-farm storage capacity has the ability to store virtually the entire year’s harvest. By ensuring good storage practices, including the use of technology and equipment such as bin monitoring, aeration and grain dryers, Canadian farmers minimize opportunities for mycotoxins and pests. When it comes to marketing, price is the driving factor. Contracting and delivery opportunities are also factors in marketing decisions.

5 FARMING IN WESTERN CANADA

A Sustainable Future Modern Canadian agriculture has a very good story to tell about sustainability. Modern practices such as minimum and zero tillage are increasing soil health by reducing the amount of fuel used and reducing soil and wind erosion.

Precision agriculture, which uses satellites to steer equipment, allows for fewer field passes and maximizes the efficiency of crop inputs, further reducing fuel use and protecting water from nutrient run-off.

Most Canadian production is naturally rain-fed, and a small portion of crops are irrigated using clean water from natural sources, giving Canadian agriculture a strong sustainability record.

Best management practices are providing the next generation of farmers with clean air, clean water and clean land and an environment that is healthier than when previous generations began farming.

Spring Wheat, Prairies - Energy Use per Harvested Hectare

7.3 7.2

7.1 7 6.9 6.8 6.7 Energy Use (GJ/ha) 6.6 6.5 6.4 1981 1986 1991 1996 2001 2006 2011 Year

Source: Canadian Field Print Initiative

Energy use in production of spring wheat has decreased by 6% between 1981 and 2011, on a per hectare basis. As energy use per hectare is going down, production per hectare is going up. During that same time period, the energy use per tonne produced was reduced by 39% and the yield of spring wheat increased by 59%. These trends suggest that further improvements can be expected.

6 FARMING IN WESTERN CANADA

Soil Organic Carbon Change per Hectare of Agricultural Land, Prairies

0.6

0.5

0.4

0.3

0.2

0.1 SOCC (T CO2e/ha)

0 1981 1986 1991 1996 2001 2006 2011 -0.1 Year Source: Canadian Field Print Initiative

Soil organic matter is extremely important as it is one of the key expressions of overall soil health.

In 1981, soil organic matter was being depleted. With the introduction of modern agricultural practices, including new techniques, precision agriculture, and minimum and zero tillage, the quality of the organic matter has changed dramatically. Organic matter in prairie soils is increasing every year.

Modern agriculture means soil is healthier, more productive, is less susceptible to wind and soil erosion, and is able to sequester increasing levels of every year.

CLEAN AIr, CLEAN WATER, CLEAN LAND

• Minimal tillage technologies reduce soil disruption, keeping Canada’s land nutrient rich to produce high-quality crops. • Reduced tillage practices help maintain soil health and minimize soil erosion. • Best management practices optimize plant nutrient use to reduce nutrient run-off.

7 2016 GROWING SEASON IN WESTERN CANADA

The 2016 growing season in Western Canada (Alberta, Saskatchewan and Manitoba) was characterized by cooler than normal temperatures and higher than normal rainfall during the growing and harvest periods. The growing season was ideal for high production volumes but far less than ideal for quality.

The fall period saw a continuation of higher than normal rainfall. October saw early snowfall through large parts of the prairie region. Excessive rain and snow made it difficult in some areas for farmers to harvest. High moisture conditions led to quality deterioration.

CANADIAN MAJOr CROP SEEDED AREA 2016 production for many crops is near 12,000 record levels.

10,000 Since 2000 there has been a significant increase in canola hectares. Recently this increase has 8,000 been augmented by growth in pulse crops like peas and lentils. The growth in canola and pulse 6,000

crops has impacted production, with wheat ‘000Hectares 4,000 showing a slight downward trend since 2000 and and hectares off significantly. 2,000

In the last three years hectares seeded for 0

0 1 2 3 4 6 7 8 9 0 1 2 3 4 6 0 0 0 0 0 05 0 0 0 0 1 1 1 1 1 15 1 Western Canada’s two major crops – canola 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 and wheat – have remained relatively stable. Wheat Barley Oats Canola Peas and Lentils This has also been the period that has seen the most significant expansion in pulse crops.

Wheat remains the largest seeded crop in Canada at over 9 million hectares. This is down by over 1 million hectares from 15 years ago.

8 2016 GROWING SEASON IN WESTERN CANADA

total WHEAT SEEDED AREA (million HECTARES) 2013 2014 2015 2016 Total Wheat 10.5 9.6 9.8 9.4 Spring Wheat 7.7 7.0 6.9 6.3 Durum 2.0 1.9 2.4 2.5 Winter Wheat 0.8 0.7 0.5 0.7

Source: Statistics Canada

WHEAT YIELDS ON THE PRAIRIES

4000

3500

3000

2500 Yield(kg/Hectare)

2000

1500 0 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 0 0 0 0 0 0 0 0 0 0 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2

Spring Wheat Durum Wheat

Source: Statistics Canada

Growing conditions in 2016 were wet and cool on the Canadian Prairies. Yields for both spring wheat and durum were strong, increasing from 2015. Yields for both spring wheat and durum are above the long term average. The 2016 yield for Canadian spring wheat is estimated to be about 3.5 tonnes per hectare compared to the average since 2000 of 2.7 tonnes per hectare. The 2016 yield for Canadian durum is estimated to be 3.3 tonnes per hectare, versus the average since 2000 of 2.3 tonnes per hectare.

9 2016 GROWING SEASON IN WESTERN CANADA

canadian major crop production (million tonnes) 2013 2014 2015 2016* All Wheat 37.5 29.4 28.0 31.7 Canola 18.6 16.4 18.4 18.4 Barley 10.2 7.1 8.2 8.9 Oats 3.9 3.0 3.4 3.2 Corn 14.1 11.5 13.6 13.2 5.4 6.0 6.4 6.5 Dry Peas 3.9 3.8 3.2 4.8 Lentils 2.3 2.0 2.5 3.3 Flaxseed 0.7 0.9 0.9 0.6 Total 96.6 80.1 84.6 90.6

Source: Statistics Canada *Estimated as of December 2016

It is significant to note the increase in pulse crop production. Pulse crops like peas and lentils have been giving producers a high return and, therefore, we are seeing increased hectares going into these crops. Wheat and durum are competing for cropland.

CANADIAN 2016 WHEAT PRODUCTION AND SUPPLY (million tonnes) 2013 2014 2015 2016* Total Wheat 37.5 29.4 26.6 31.8 Spring Wheat 27.2 21.3 20.0 20.5 Durum 6.5 5.2 5.4 7.8 Winter Wheat 3.8 2.9 2.2 3.5

Source: Statistics Canada *Estimated as of December 2016

10 2016 GROWING SEASON IN WESTERN CANADA

OTHER ONTARIO 1% 6% CANADIAN SPRING MANITOBA WHEAT PRODUCTION 13% SASKATCHEWAN 48% The majority of spring wheat in Canada is produced in the three Prairie provinces – Manitoba, Saskatchewan and Alberta. ALBERTA 32% The province of Saskatchewan produces about 48% of the spring wheat grown in Canada. This is followed by Alberta which produces about 32% and Manitoba which produces about 13%. The next largest producer is the province of Ontario, at about 6%.

ALBERTA 14% CANADIAN DURUM SASKATCHEWAN WHEAT PRODUCTION 86% Virtually all Canadian durum production takes place in Saskatchewan and Alberta.

The past year the province of Saskatchewan produced about 86% of Canadian durum wheat while Alberta accounted for the remaining 14%.

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11 2016 GROWING SEASON IN WESTERN CANADA

CANADIAN WHEAT (excluding durum) supply and disposition (million TONNES)

2013/14 2014/15 2015/16* Beginning Stocks 4.0 8.7 6.1 Production 31.0 24.2 22.2 Exports and Domestic Disappearance 26.4 26.9 24.3 End Stocks 8.7 6.0 4.0

Source: Statistics Canada *Estimated

Incoming stocks for Canadian wheat (excluding durum) for the 2016/17 year are at about 4 million tonnes, which is the lowest in Canada for some time. The low Canadian wheat stocks are due to a strong export program from Western Canada over the past year. Harvest delays may have resulted in tight supplies during the early fall period.

CANADIAN durum supply and disposition (million TONNES)

2013/14 2014/15 2015/16* Beginning Stocks 1.1 1.7 1.0 Production 6.5 5.2 5.4 Exports and Domestic Disappearance 5.9 6.0 5.3 End Stocks 1.7 1.0 1.1

Source: Statistics Canada *Estimated

Durum stocks at the beginning of the 2015/16 crop year were some of the lowest on record. While the ending stocks for 2015/16 are up slightly, stocks are still at low levels.

Canadian supply has been boosted by strong production in 2016, but the difficult harvest conditions have significantly reduced the available supply of the top grades. Stocks of the higher grades of durum are still expected to be at extremely low levels at the end of the 2016/17 crop year.

12 WESTERN CANADIAN WHEAT QUALITY REPORT

Canada Western Red Spring (CWRS), Canada Western Amber Durum (CWAD) and Canada Prairie Spring Red (CPSR) data contained in this report was prepared by the Canadian Grain Commission (CGC) and Canadian International Grains Institute (Cigi).

The CGC is the federal agency responsible for establishing and maintaining Canada’s grain quality. Its programs result in shipments of grain that consistently meet contract specifications for quality, safety and quantity. Reports on the crops’ grading factors and protein levels contained in this report are based on the CGC’s annual Harvest Sample Program which encompasses over 4,000 wheat farmers.

Cigi is a not-for-profit organization providing technical expertise, support, applied research and customized training to the domestic and international field crop industry. Cigi partnered with grain handling companies to obtain the wheat samples used to generate the quality data included in this report. The companies gathered samples representative of commercial shipments by wheat class, grade and region from inland elevators across Western Canada.

CGC: Quality Assurance The CGC ensures through its Variety Designation List that each newly registered variety is placed in the appropriate wheat class to safeguard optimum consistency and quality for that class. The CGC recognizes that consistency of wheat performance is critical to Canada’s customers. The CGC’s Wheat Class Modernization project (www.grainscanada.gc.ca/consultations/2015/classes-en.htm) has taken steps to guarantee this by recently identifying a number of registered CWRS and CPSR wheat varieties to be transitioned to the Canada Northern Hard Red (CNHR) class to ensure consistent uniform performance within the CWRS and CPSR classes.

Grading factors which were relevant this year for each crop are found on pages 16, 19 and 22. While the amount of wheat within any grade may vary year to year due to different grading factors, the consistency of the quality (end-use functionality) within the grade remains constant over the years. This is the fundamental basis by which CGC ensures wheat quality consistency.

The wide-ranging collection of individual wheat samples supplied by producers from across Canada during the Harvest Sample Program plays a critical role. This information allows the CGC to develop a complete picture of the current season’s impact on the quality distribution and grading factors. Understanding the nature and impact of different grading factors is key to ensuring Canada provides a relevant and meaningful grading system for both our producers and customers. Each individual sample is assessed by qualified inspectors within the CGC’s Industry Services division. These inspectors work with research scientists of the Grain Research Laboratory division to ensure that there is a strong scientific rationale for the assignment of grade to Canadian wheat. The two divisions work collaboratively to review and revise the grade standards as appropriate to ensure consistency, quality and safety of Canadian wheat.

13 WESTERN CANADIAN WHEAT QUALITY REPORT WESTERN CANADIAN Cigi: Wheat Sample Quality Analysis2015 COMPOSITE REGIONS The Cigi data in this report was prepared using wheat samples provided by the following grain handling companies: Cargill, G3, Louis Dreyfus Canada, Parrish & Heimbecker, Paterson GlobalFoods, Providence Grain, Richardson International, South West Terminal Peace River and Viterra. The companies gathered samples Grande Prairie representative of commercial shipments by wheat class, grade and region (CWRS only) Nw from inland elevators across Western Canada.

Edmonton The five regions where the CWRS samples Lloydminster Tisdale were sourced are identified on the map. NE Unity Eastern Prairie CWRS composites were made Saskatoon Calgary Wynyard from samples from the North East (NE) and Yorkton South East (SE) regions, while Western Prairie sw sc Regina Moosomin Winnipeg Medicine Hat Swift Current CWRS composites were made from samples Brandon from the North West (NW), South West (SW) Weyburn sE and South Central (SC) regions according to grade. Prairie composites by grade were made for all LIGHT BROWN SOIL BROWN SOIL BLACK SOIL other wheat classes (CWAD, CPSR and CWRW*). 2016 WESTERN CANADIAN Composite samples were prepared by Cigi. COMPOSITE REGIONS

Analysis was completed on all composite follows:assamples

• Milling: all wheat classes • Wheat and analysis: CWRS, CPSR, CWRW • Wheat and analysis: CWAD • processing: CWRS, CPSR, CWRW • processing: CWAD • Steamed processing: CWRW • Test and pilot : CWRS, CPSR, CWRW

*CWRW data available from Cigi upon request. 14 WESTERN CANADIAN WHEAT QUALITY REPORT CWRS (Canada Western Red Spring)

CWRS is a hard wheat with high protein content that is highly regarded for its superior milling and baking quality. It is the most widely grown wheat class in Western Canada, accounting for about 70% of annual production. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality.

Properties and Applications

Milling and Flour BAKING APPLICATIONS NOODLE AND PASTA Properties APPLICATIONS • Ideal for the production of • Three milling grades available at high-volume pan • Well-balanced elasticity and various guaranteed protein levels • Equally versatile in the production of extensibility, ensuring a smooth • Kernels have high test weights hearth breads and flat breads sheeting process and formation of a • High flour milling yields with low • Good mixing and fermentation uniform matrix suitable for a protein losses tolerance on all baking processes wide range of noodle and other Asian • Bright flour colour • Produces with a good balance product applications • Strong but mellow gluten strength of elasticity and extensibility • A key ingredient in the production resulting in dough with good balance • Breads made from CWRS have a of fresh yellow alkaline of elasticity and extensibility bright crumb colour and high loaf because of its excellent texture and • Higher water absorption compared to volume colour properties and bright, clear Canada Prairie Spring Red (CPSR) and appearance Canada Western Red Winter (CWRW) • Suitable for the production of a wide • Ideal for blending with that range of noodle types including white have low protein content or gluten salted noodles, egg noodles and strength instant noodles • Produces pasta with acceptable cooking quality for markets preferring pasta made from

15 WESTERN CANADIAN WHEAT QUALITY REPORT: CANADA WESTERN RED SPRING

2016-17 CWRS major grading factors

All Provinces No. 1 No. 2 No. 3 All Grades (includes grades other than 1, 2, 3)

Number of Samples Graded 712 1448 711 3777

% of Total 18.9 38.3 18.8 100

Grading Factor % of Total

Fusarium Damage N/A 58.3 75.2 49.5

Mildew N/A 19.5 12.4 10.3

Severe Sprouted N/A 5.6 8.4 6.6

Hard Vitreous Kernels N/A 24.4 0 11.6

*Grading factor percentage indicates the percentage of time the factor caused the sample to be downgraded. A sample can be downgraded for more than one factor.

GRADING FACTOR AND PROTEIN CONTENT 2016-17 CWRS PROTEIN CONTENT, % TABLE INFORMATION Province Number of Mean Standard • Analysis conducted by CGC Grain Research Laboratory as of Samples Deviation November 7, 2016 No. 1 CWRS • Protein content is determined by near infrared measurements calibrated against Combustion Nitrogen Manitoba 110 14.1 0.8 Analysis reference method and is expressed on an N X 5.7 13.5% moisture basis. Saskatchewan 194 13.5 1.1 • Results are unlikely to represent samples harvested within Alberta and B.C. 408 13.7 1.1 two weeks of the report • The “Number of Samples” figures may not reflect actual Western Canada 712 13.7 1.1 production distributions across grades • Samples provided by producers and grain companies No. 2 CWRS • N/A= not applicable Manitoba 332 14.0 0.8

Saskatchewan 596 13.2 1.1

Alberta and B.C. 520 13.2 1.2

Western Canada 1448 13.4 1.1 No. 3 CWRS Top 5 CWRS Manitoba 228 14.4 0.8 Varieties Grown in 2016* Saskatchewan 307 13.7 1.0

Alberta and B.C. 176 13.1 1.3 AAC Brandon

Western Canada 711 13.8 1.1 Stettler All Grades*

Manitoba 870 14.2 0.9 CDC Utmost

Saskatchewan 1430 13.5 1.1 Cardale Alberta and B.C. 1336 13.4 1.2 Carberry Western Canada 3636 13.6 1.1

*includes grades other than 1,2,3 *2016 Insured Commercial Acres

16 WESTERN CANADIAN WHEAT QUALITY REPORT: WESTERN CANADA WESTERN RED SPRING COMPOSITE

Quality Parameter No. 1 CWRS No. 2 CWRS No. 3 CWRS

WHEAT Test weight, kg/hL 82.2 81.0 80.1 Weight per 1000 kernels, g 36.7 35.9 33.8 Protein content, % 14.0 14.0 13.9 Protein (dry matter basis), % 16.2 16.2 16.1 Falling number, s 428 372 446 Ash content, % 1.55 1.57 1.60 Particle size index, % 46 44 46 Flour yield (total products basis), % 77.9 60.0 77.8 60.0 77.4 Flour yield (0.50% ash basis), % 76.9 na 77.0 na 76.9 FLOUR Straight Grade 60% Straight Grade 60% Straight Grade Protein content, % 13.4 12.6 13.4 12.6 13.4 Protein loss on milling, % 0.6 1.4 0.6 1.4 0.6 Wet gluten, % 37.8 36.5 39.8 38.3 39.9 Ash content, % 0.52 0.40 0.52 0.39 0.51 Colour - L* 85.4 86.6 85.0 86.8 85.5 a* 0.05 -0.25 0.11 -0.23 0.05 b* 13.2 13.2 13.2 12.9 13.4 damage, UCD 21.9 21.6 21.8 21.4 21.2 Amylograph peak , BU 535 623 384 485 492 FARINOGRAM Absorption, % 64.4 64.0 63.9 63.2 63.3 Dough development time (DDT), min 5.9 6.4 5.7 6.7 6.0 Stability, min 10.8 13.9 11.4 16.1 11.5 Mixing tolerance index (MTI), BU 34 28 29 21 32 ALVEOGRAM P (height x 1.1), mm 86 107 80 97 80 L, mm 164 124 147 133 180 P/L 0.52 0.86 0.54 0.73 0.44 W (x 10-4), J 424 461 364 442 448 EXTENSOGRAM (135 min)

Rmax, BU 352 500 341 511 374 E, mm 226 201 217 214 244 A, cm2 108 129 98 140 117 BAKING (NO TIME DOUGH) Absorption, % 68 nd 68 nd 68 Mixing time, min 6.2 nd 5.6 nd 5.8 Specific volume, cm3/g 7.7 nd 8.0 nd 8.1 Total bread score (out of 10) 10.0 nd 9.7 nd 10.0 BAKING (SPONGE & DOUGH) Absorption, % 67 66 67 66 67 Mixing time, min 7.3 8.0 6.7 7.7 6.6 Specific volume, cm3/g 7.4 7.3 7.4 7.4 7.6 Total bread score (out of 10) 9.7 10.0 9.5 9.8 9.4 NOODLES (FRESH YELLOW ALKALINE) Colour (3 h / 24 h) - L* 71.5 / 65.6 75.1 / 70.6 72.2 / 66.5 76.1 / 71.8 72.0 / 66.1 a* 0.13 / 0.85 -0.31 / 0.19 0.31 / 1.08 -0.18 / 0.31 0.12 / 1.04 b* 24.8 / 23.3 25.3 / 24.3 24.9 / 23.1 24.6 / 24.3 24.6 / 23.1 COOKED NOODLES - Max. cutting stress, g/mm2 Cooking time - 2.5 min 47.4 43.0 44.9 42.6 43.9 3.5 min 39.3 36.6 38.6 34.4 38.4 5.0 min 30.6 30.2 30.2 29.0 30.1 NOODLES (FRESH WHITE SALTED) Colour (3 h / 24 h) - L* 74.0 / 69.8 77.0 / 73.8 73.7 / 69.4 77.1 / 73.8 74.3 / 70.3 a* 1.98 / 2.93 1.24 / 1.59 2.06 / 3.08 1.23 / 1.63 2.16 / 3.29 b* 23.3 / 22.6 23.8 / 23.5 22.5 / 21.8 23.2 / 23.0 23.5 / 22.6 COOKED NOODLES - Max. cutting stress, g/mm2 Cooking time - 2.5 min 35.1 31.1 31.5 30.0 31.6 3.5 min 27.4 25.6 28.0 26.4 27.1 5.0 min 20.5 19.6 21.1 21.0 22.6

• Data generated at Cigi. For methods used go to www. canadianwheat.ca. Western Composite includes the following regions; North West (NW), South West (SW) and South Central (SC). Please refer to Cigi composite region map. • Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for flour. • na = not applicable • nd = not determined

17 WESTERN CANADIAN WHEAT QUALITY REPORT: EASTERN CANADA WESTERN RED SPRING COMPOSITE

Quality Parameter No. 1 CWRS No. 2 CWRS No. 3 CWRS

WHEAT Test weight, kg/hL 83.2 82.0 81.6 Weight per 1000 kernels, g 35.2 33.7 33.4 Protein content, % 13.9 13.8 14.0 Protein (dry matter basis), % 16.1 16.0 16.2 Falling number, s 493 445 468 Ash content, % 1.58 1.60 1.63 Particle size index, % 43 43 45 MILLING YIELD Flour yield (total products basis), % 78.1 78.0 77.4 Flour yield (0.50% ash basis), % 76.1 76.5 76.4 FLOUR Straight Grade Straight Grade Straight Grade Protein content, % 13.3 13.2 13.2 Protein loss on milling, % 0.6 0.6 0.9 Wet gluten, % 38.6 37.4 38.1 Ash content, % 0.54 0.53 0.52 Colour - L* 85.8 85.4 85.5 a* 0.08 0.11 0.10 b* 13.8 14.0 13.6 Starch damage, UCD 21.6 21.4 21.4 Amylograph peak viscosity, BU 681 640 609 FARINOGRAM Absorption, % 64.1 63.0 63.2 Dough development time (DDT), min 6.1 5.9 6.5 Stability, min 11.3 10.9 11.8 Mixing tolerance index (MTI), BU 28 34 33 ALVEOGRAM P (height x 1.1), mm 88 82 82 L, mm 158 167 183 P/L 0.56 0.49 0.45 W (x 10-4), J 437 438 480 EXTENSOGRAM (135 min)

Rmax, BU 357 383 389 E, mm 220 219 235 A, cm2 104 112 120 BAKING (NO TIME DOUGH) Absorption, % 68 66 67 Mixing time, min 5.7 6.1 6.3 Specific volume, cm3/g 6.7 7.7 7.6 Total bread score (out of 10) 9.5 9.7 9.4 BAKING (SPONGE & DOUGH) Absorption, % 67 65 66 Mixing time, min 7.3 7.0 7.1 Specific volume, cm3/g 7.5 7.5 7.7 Total bread score (out of 10) 9.6 9.8 9.4 NOODLES (FRESH YELLOW ALKALINE) Colour (3 h / 24 h) - L* 72.2 / 66.5 71.3 / 65.9 71.3 / 66.1 a* 0.12 / 0.83 0.27 / 1.04 0.37 / 1.05 b* 25.4 / 23.7 25.1 / 23.6 24.8 / 23.4 COOKED NOODLES - Max. cutting stress, g/mm2 Cooking time - 2.5 min 45.0 44.3 45.3 3.5 min 38.1 36.9 36.7 5.0 min 28.8 30.6 27.3 NOODLES (FRESH WHITE SALTED) Colour (3 h / 24 h) - L* 74.9 / 71.0 74.6 / 70.6 73.7 / 70.7 a* 2.04 / 2.92 2.06 / 2.98 2.26 / 3.07 b* 24.8 / 23.7 24.0 / 23.1 23.8 / 23.0 COOKED NOODLES - Max. cutting stress, g/mm2 Cooking time - 2.5 min 31.2 30.7 34.5 3.5 min 26.4 26.3 27.5 5.0 min 20.8 21.2 21.0

• Data generated at Cigi. For methods used go to www. canadianwheat.ca. Eastern Composite includes the following regions; South East (SE), North East (NE). Please refer to Cigi composite region map. • Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for flour.

18 WESTERN CANADIAN WHEAT QUALITY REPORT CWad (Canada Western Amber Durum)

Canada is the leading exporter of durum wheat in the world. CWAD is recognized for its superior colour and semolina yield, important factors in the production of pasta and of the highest quality. More recently, Cigi research has shown that durum offers distinct advantages in the production of high-quality yellow alkaline noodles. Breeding efforts in CWAD have focused on improving the colour and gluten strength in new varieties.

Properties and Applications

Milling and PASTA NOODLE BAKING SEMOLINA APPLICATIONS APPLICATIONS APPLICATIONS Properties • Pasta produced from CWAD • Fresh yellow alkaline • Durum flour milled from • Five milling grades are has bright yellow colour noodles (YAN) made from high-protein CWAD is well available • Pasta made from CWAD has fine granulation durum flour suited for the production • High levels of vitreous excellent cooking quality are very bright with intense of hearth-style and artisan kernels resulting in high including excellent firmness, yellow colour breads as well as flat semolina yields tolerance to overcooking and • Durum YAN have a very low breads • High protein content low cooking loss degree of speckiness and • The exceptional excellent colour stability • Excellent yellow pigment • CWAD is suitable for the brightness of CWAD flour during storage content resulting in semolina production of both dried and produces bread with a • Overall textural with bright yellow colour fresh pasta products subtle yellow-coloured characteristics of cooked • Strong and extensible gluten durum YAN are similar to crumb that is appealing to those made from common consumers hard wheat at comparable • Flour milled from CWAD protein content demonstrates high water • YAN made with CWAD have absorption capacity decreased cooking time

19 WESTERN CANADIAN WHEAT QUALITY REPORT: CANADA WESTERN AMBER DURUM

2016-17 CWAD major grading factors

No. 1 No. 2 No. 3 No. 4 No. 5 All Grades (includes grades other than 1,2,3,4,5)

Number of Samples 135 130 416 86 280 1431 Graded

% of Total 9.4 9.1 29.1 6.0 19.6 100

Grading Factor % of Total

Fusarium Damage N/A N/A 73.6 N/A 83.9 64.6

Hard Vitreous Kernels N/A 37.7 13.5 64.0 0 11.2

Mildew N/A 48.5 12.0 23.3 0 9.3

Severe Midge N/A 11.5 6.7 2.3 0 3.1

Severe Sprouted N/A 3.8 5.3 1.2 0 2.0

*Grading factor percentage indicates the percentage of time the factor caused the sample to be downgraded. A sample can be downgraded for more than one factor.

GRADING FACTOR AND PROTEIN CONTENT 2016-17 CWAD PROTEIN CONTENT, % TABLE INFORMATION Province Number of Mean Standard • Analysis conducted by CGC Grain Research Laboratory as of Samples Deviation November 7, 2016 No. 1 CWAD • Protein content is determined by near infrared measurements calibrated against Combustion Nitrogen Saskatchewan 93 12.0 1.3 Analysis reference method and is expressed on an N X 5.7 13.5% moisture basis. Alberta and B.C. 42 14.1 1.7 • Results are unlikely to represent samples harvested within Western Canada 135 12.7 1.7 two weeks of the report • The “Number of Samples” figures may not reflect actual No. 2 CWAD production distributions across grades Saskatchewan 64 11.9 1.4 • Samples provided by producers and grain companies • N/A= not applicable Alberta and B.C. 66 14.1 1.6

Western Canada 130 13.0 1.9

No. 3 CWAD

Saskatchewan 272 12.3 1.2

Alberta and B.C. 144 13.5 1.4

Western Canada 416 12.7 1.4 No. 4 CWAD Top 5 CWad Saskatchewan 56 11.8 1.2 Varieties Grown in 2016* Alberta and B.C. 30 12.2 1.2

Western Canada 86 11.9 1.2 Transcend

No. 5 CWAD Strongfield Saskatchewan 226 12.8 1.1 Brigade Alberta and B.C. 54 14.0 1.3

Western Canada 280 13.0 1.3 CDC Verona All Grades CDC Fortitude Saskatchewan 711 12.3 1.2

Alberta and B.C. 336 13.6 1.5 *2016 Insured Commercial Acres Western Canada 1047 12.7 1.5

20 WESTERN CANADIAN WHEAT QUALITY REPORT: CANADA WESTERN AMBER DURUM

Quality Parameter No. 1 CWAD No. 2 CWAD No. 3 CWAD

WHEAT Test weight, kg/hL 83.0 82.0 81.4 Weight per 1000 kernels, g 43.3 44.6 42.2 Hard vitreous kernels (HVK), % 87 75 84.0 Protein content, % 12.6 13.3 13.1 Protein (dry matter basis), % 14.6 15.4 15.1 Falling number, s 484 440 489 Ash content, % 1.56 1.57 1.56 Particle size index, % 30 29 29 MILLING YIELD Yield, % 66.6 66.4 66.3 SEMOLINA Protein content, % 11.7 12.3 12.2 Protein loss on milling, % 0.9 1.0 0.9 Wet gluten, % 32.0 34.1 33.9 Gluten index, % 65 64 55 Ash content, % 0.70 0.67 0.71 Colour (dry) - L* 85.2 85.4 85.1 a* -2.47 -2.43 -2.39 b* 30.2 29.6 29.8 Yellow pigment content, ppm 9.7 9.4 9.5 SPECK COUNT Total, per 50 cm2 23 19 20 ALVEOGRAM P (height x 1.1), mm 74 87 77 L, mm 107 88 104 P/L 0.69 0.99 0.74 W (x 10-4), J 246 267 259 GRANULATION Over 30 US (590 mic), % 0.0 0.0 0.0 Over 40 US (420 mic), % 0.4 0.5 0.5 Over 60 US (250 mic), % 51.1 51.0 52.3 Over 80 US (177 mic), % 28.4 28.5 27.9 Over 100 US (149 mic), % 9.7 9.5 9.3 Thrus 100 US, % 10.4 10.5 10.0 Firmness (@ 9 min cooking time), g 692 669 668 Cooking loss, % 5.8 5.5 5.2 Cooked weight, % 3.06 3.13 3.11 Colour - L* 72.6 72.3 71.3 a* 4.92 5.27 6.62 b* 64.3 64.1 63.2

• Data generated at Cigi. For methods used to to www.canadianwheat.ca • Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for semolina.

21 WESTERN CANADIAN WHEAT QUALITY REPORT CPSR (Canada Prairie Spring Red)

CPSR is an excellent class of western Canadian wheat with medium protein content and medium kernel hardness. Over the last number of years newer CPSR varieties have been added to the class which have improved protein strength, milling properties and end-product characteristics. Evaluations conducted at Cigi have shown these varieties to have superior quality characteristics.

Properties and Applications Milling and Flour BAKING APPLICATIONS NOODLE AND PASTA Properties • Ideal for the production of pan APPLICATIONS • Two milling grades are available breads, hearth breads, flat breads and • Good noodle hydration rates • Excellent flour yields, comparable to crackers • Smooth and elastic dough for noodle or higher than Canada Western Red • Good mixing and fermentation processing and finishing Spring (CWRS) tolerance • Strong elastic dough properties • Low flour ash content, comparable • Typically exhibits slightly lower • Ideal for the production of high- to or lower than CWRS, resulting in absorption than CWRS quality white salted noodles with bright flour colour • Exhibits and retains good dough exceptional mouth feel and bite • Cumulative ash curves show excellent properties during mixing and • Ideal for the production of quality milling performance processing instant noodles with exceptional • Low protein loss from wheat to flour, • Dough has good elasticity and elastic texture comparable to CWRS extensibility • Successfully used to produce pasta • High water absorption relative to • Medium to strong dough strength, with desired firmness and colour international wheats within the same resulting in good bread loaf volume quality in Latin America class and crumb structure • Strong physical dough properties, comparable to or even stronger than, CWRS • Very useful for blending with high- protein or low-protein wheat

22 WESTERN CANADIAN WHEAT QUALITY REPORT: CANADA PRAIRIE SPRING RED

2016-17 CPSR MAJOR GRADING FACTORS

All Provinces No. 1 No. 2 All Grades (includes grades other than 1,2)

Number of 71 70 201 Samples Graded

% of Total 35.3 34.8 100

Grading Factor % of Total

Mildew N/A 58.6 24.4

Severe Sprouted N/A 34.3 20.9

*Grading factor percentage indicates the percentage of time the factor caused the sample to be downgraded. A sample can be downgraded for more than one factor.

GRADING FACTOR AND PROTEIN CONTENT 2016-17 CPSR PROTEIN CONTENT, % TABLE INFORMATION Province Number of Mean Standard • Analysis conducted by CGC Grain Research Laboratory as of Samples Deviation November 7, 2016 No. 1 CPSR • Protein content is determined by near infrared measurements calibrated against Combustion Nitrogen Manitoba 8 13.9 0.6 Analysis reference method and is expressed on an N X 5.7 13.5% moisture basis. Saskatchewan 8 11.6 0.7 • Results are unlikely to represent samples harvested within Alberta and B.C. 55 11.9 1.2 two weeks of the report • The “Number of Samples” figures may not reflect actual Western Canada 71 12.1 1.3 production distributions across grades • Samples provided by producers and grain companies No. 2 CPSR • N/A= not applicable Saskatchewan 1 12.1 -

Alberta and B.C. 69 11.8 1.0

Western Canada 70 11.8 1.0 All Grades* Top 5 CPSR Manitoba 25 13.9 1.0 Varieties Grown in 2016* Saskatchewan 18 11.8 0.7

Alberta and B.C. 153 11.9 1.2 AC Foremost

Western Canada 196 12.1 1.3 AAC Penhold *includes grades other than 1,2 5700 PR

Conquer

AC Crystal

*2016 Insured Commercial Acres

23 WESTERN CANADIAN WHEAT QUALITY REPORT: CANADA PRAIRIE SPRING RED

Quality Parameter No. 1 CPSR

WHEAT Test weight, kg/hL 80.5 Weight per 1000 kernels, g 43.7 Protein content, % 12.2 Protein (dry matter basis), % 14.2 Falling number, s 363 Ash content, % 1.44 Particle size index, % 47 MILLING YIELD Flour yield (total products basis), % 78.0 Flour yield (0.50% ash basis), % 79.0 FLOUR Protein content, % 11.2 Protein loss on milling, % 1.0 Wet gluten, % 31.4 Ash content, % 0.48 Colour - L* 85.1 a* -0.11 b* 12.8 Starch damage, UCD 20.9 Amylograph peak viscosity, BU 333 FARINOGRAM Absorption, % 60.1 Dough development time (DDT), min 4.7 Stability, min 8.4 Mixing tolerance index (MTI), BU 49 ALVEOGRAM P, mm 79 L, mm 166 P/L 0.48 W (x 10-4), J 407 EXTENSOGRAM (135 min)

Rmax, BU 408 E, mm 218 A, cm2 121 BAKING (NO TIME DOUGH) Absorption, % 65 Mixing time, min 6.4 Specific volume, cm3/g 7.5 Total bread score (out of 10) 9.3 BAKING (SPONGE & DOUGH) Absorption, % 65 Mixing time, min 7.3 Specific volume, cm3/g 7.4 Total bread score (out of 10) 9.5 NOODLES (INSTANT) Colour - L* 69.7 a* 1.08 b* 23.4 NOODLES (FRESH WHITE SALTED) Colour (3 h / 24 h) - L* 74.0 / 68.4 a* 1.68 / 2.45 b* 21.3 / 19.7 COOKED NOODLES - Max. cutting stress, g/mm2 Cooking time - 2.5 min 28.4 3.5 min 25.2 5.0 min 19.5

• Data generated at Cigi. For methods used go to www.canadianwheat.ca • Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for flour.

24 OTHER WESTERN CANADIAN WHEAT CLASSES CWRW (Canada Western Red Winter)

CWRW is a hard wheat offering good milling yield, dough strength and flour colour. It is available in two millinggrades with a minimum guaranteed wheat protein content of 11% (13.5% moisture basis). CWRW is used in a variety of baking applications where lower protein is desirable, and is widely used in the production of noodles and steamed bread. Properties and Applications MILLING AND FLOUR BAKING APPLICATIONS NOODLE AND OTHER ASIAN PROPERTIES • Well-suited for the production of PRODUCT APPLICATIONS • Two milling grades are available hearth breads and various types of flat • Ideal for the production of Hokkien • Very high flour yields breads noodles • Medium protein content • Well-suited for production • Unbleached CWRW flour produces • Medium to strong gluten strength • Good mixing and fermentation excellent quality steamed breads with • Very low ash content, resulting in good tolerance smooth, bright white surfaces and flour colour and high brightness • Baked products produced from CWRW symmetrical shapes • Lower water absorption than Canada have desirable crumb colour Western Red Spring (CWRS) CWHWS (Canada Western Hard White Spring)

CWHWS features many of the same quality attributes associated with Canada Western Red Spring (CWRS) wheat while its white coat offers the added benefits of brighter flour colour and reduced bran specks. This combination makes CWHWS ideally suited for a wide range of applications. Properties and Applications MILLING AND FLOUR BAKING APPLICATIONS NOODLE AND OTHER ASIAN PROPERTIES PRODUCT APPLICATIONS • Ideal for the production of high-volume • Three milling grades are available pan breads • Well-suited for the production of various types • Increased flour yields and improved flour • Equally versatile for the production of of noodles including instant, alkaline, wonton brightness compared to CWRS hearth breads and flat breads and white salted noodles • Strong gluten characteristics making it • Good mixing and fermentation tolerance • Clear noodle background and good colour suitable for blending with wheats with on all baking processes retention with very low speckiness weaker dough strength • Similar bread baking performance as • Smooth surface for all types of cooked • High water absorption values similar to CWRS noodles CWRS • Breads made from CWHWS have high • Cooked noodles have a firm, elastic texture • High amylograph peak loaf volume and bright crumb colour with good texture retention • Especially suited for the production of • Bright white steamed breads with elastic , producing a loaf texture suitable for a range of formulations with a lighter appearance and milder • dough shows good extensibility and flavour compared to whole wheat bread adequate strength which reduces shrinkage made from CWRS and breakage of dumpling wraps • Well-suited for the production of quality with a partially translucent surface and elastic texture 25 OTHER WESTERN CANADIAN WHEAT CLASSES CWsws (Canada Western Soft White Spring)

CWSWS is a soft wheat with low protein content and weak gluten properties. It is grown under irrigation in southern Alberta and Saskatchewan. The most commonly grown varieties are AC Andrew and Sadash. Small quantities of CWSWS are produced and exports of this wheat class may not always be available. CWSWS has high agronomic yields, soft kernel texture and low protein content (i.e. high starch content) which makes it very desirable for use in the industrial ethanol industry where the majority of this wheat class is used. CWSWS is also suitable for a variety of food applications that require low protein content. Properties and Applications MILLING AND FLOUR END-PRODUCT APPLICATIONS PROPERTIES • Ideal for the production of many • Three milling grades are available confectionery goods (cookies, cakes, • Wheat protein content is typically below 10.5% biscuits) and crackers (13.5% moisture basis) • CWSWS can be heat-treated for the • Due to the soft texture, tempering production of thickening agents used for time and tempering moisture content needs to soups be reduced in order to ensure adequate milling • Can be used on its own or in blends with performance other wheats for the production of various • Gluten properties of CWSWS are best described types of Asian products including noodles as weak with the gluten exhibiting reasonable and steamed bread extensibility with low resistance • CWSWS quality for various end products is typically characterized by determining the solvent retention capacity (SRC) profile of the flour CNHR (Canada Northern Hard Red)

CNHR is a new wheat class that came into effect on August 1, 2016. It was introduced as part of the Canadian Grain Commission’s Wheat Class Modernization initiative to improve the quality and consistency of western Canadian wheat and develop a wheat class that meets new needs of customers. This class targets varieties which are sound (good falling number), have good milling quality that includes suitable flour yields and flour ash content, but have lower gluten strength than both the CWRS and CPSR classes. Protein content of this class will span the protein content of both CWRS and CPSR. Currently there are four varieties that are eligible for this wheat class, although only three are commercially available.

Information about the milling and flour properties and end-product applications for this class will be available in the future.

26 WORLD WHEAT SITUATION

World wheat production has climbed steadily since the 1960s. The increase in supply has almost been matched step for step with increased consumption.

This growth in demand is expected to continue or even accelerate in the coming years. However, major world wheat suppliers such as Canada will need to see a significant increase in yield if production growth is to match growing demand. This is because wheat production in major growing and exporting areas will continue to be under pressure from other crops, such as corn and oilseeds.

800

700

600

500

400

Million Tonnes 300

200

100

0 1960 1965 1970 1975 1980 1985 1990 1995 2000 2005 2010 2015 Market Year Production Consumption Ending Stocks

Source: International Grains Council

27 WORLD WHEAT SITUATION

World wheat production in 2016 is forecast to be over 745 million tonnes, an increase in production from last year and a continuation in the upward trend in world wheat production. World wheat consumption also continues its upward trend; however, the rate of growth of production exceeds the rate of growth of consumption.

This trend will see world end stocks up to 231 million tonnes by the end of the year. World wheat trade has been flat to growing slightly in recent years. This trend will continue with 2016/17 world wheat trade projected to be essentially the same as 2015/16.

World durum production in 2016/17 is forecast to be close to 40 million tonnes, approximately the same level of production as was seen in 2015/16.

World durum utilization is expected to continue to remain robust. While ending stock numbers are growing, they remain in the “normal” range for durum. The story for the 2016/17 durum crop is going to be one of quality. While there is large available stock, high-quality durum is expected to be in shorter supply.

WORLD WHEAT SUPPLY and disposition (million tonnes) 2013/14 2014/15 2015/16* 2016/17** Production 717 730 736 747 Consumption 699 716 721 734 Trade 157 153 165 164 End Stocks 188 203 218 231

Source: International Grains Council *Estimated **Forecasted WORLD durum SUPPLY and disposition (million tonnes) 2013/14 2014/15 2015/16* 2016/17** Production 38.8 34.5 39.0 39.0 Total Supply 45.2 41.6 45.3 47.3 Consumption 38.0 35.3 37.0 38.0 End Stocks 7.1 6.3 8.3 9.3

Source: International Grains Council *Estimated **Forecasted

28 cigi.ca

APPENDIX: Wheat Quality Evaluation Methods

All results are corrected to a 13.5% moisture basis (mb) for wheat and a 14.0% mb for flour or semolina unless otherwise specified. AACCI Methods are from the American Association of Cereal Chemists International: Approved Methods of Analysis, 11th Edition.

ALVEOGRAPH AACCI METHOD 54-30.02 Alveograph values are determined using AACCI Method 54-30.02 using the AlveoConsistograph. Light oil is used and all oil used is completely removed before subsequent samples are evaluated. Samples are evaluated one week after milling. The following curve parameters are measured: P (height x 1.1) is the resistance of the dough to deformation; L (length) is a measure of dough extensibility; P/L is the curve configuration ratio; W is the amount of work required to inflate the dough into a bubble.

AMYLOGRAPH AACCI METHOD 22-10.01 Amylograph peak viscosity is determined using AACCI Method 22-10.01 using a Viscograph-E with modifications. Flour (65 g, 14% mb) and distilled water (450 mL) are placed in a bowl, mixed with a whisk and then added to the amylograph.

ASH AACCI METHOD 08-01.01 Ash content is determined using AACCI Method 08-01.01. Samples are weighed into previously dried dishes (600ºC, minimum of 1 h). The samples are then incinerated overnight in a muffle furnace (600ºC).

BAKING – NO TIME DOUGH (NTD) CIGI INTERNAL METHOD Flour baking quality assessment on a commercial scale is conducted in Cigi’s pilot . White pan bread is processed using aNo Time Dough baking method based on formulation and processing conditions which simulate commercial practices and use commercial equipment. All ingredients are placed in a spiral mixer and mixed on slow speed (2 min) and then on second speed until the dough is fully developed. The dough is then rested on the bench (10 min), scaled into pieces (640 g) and rounded. The dough balls are rested (10 min), shaped using a commercial B&B molder, panned and proofed until fully proofed. The samples are baked in a Picard reel oven (200°C, 26 min).

BAKING – SPONGE & DOUGH CIGI INTERNAL METHOD Flour baking quality assessment on a commercial scale is conducted in Cigi’s pilot bakery. White pan bread is processed using a Sponge & Dough baking method based on formulation and processing conditions which simulate commercial practices and use commercial equipment. The sponge portion, consisting of flour, water, , yeast food, is placed in a spiral mixer and mixed. After mixing, the sponge is proofed in a proofing cabinet (4 h). To mix the dough, the fermented sponge and the remaining ingredients are placed in a spiral mixer and mixed on slow speed (2 min) and then on second speed until fully developed. The dough is then rested on the bench (10 min), scaled into pieces (640 g), and rounded. The dough balls are rested (10 min), shaped using a commercial B&B molder, panned and fully proofed. The samples are baked using a Picard reel oven (200°C, 26 min).

BAKING – TOTAL BREAD SCORE CIGI INTERNAL METHOD Pan bread, baked in Cigi’s test or pilot is subjectively scored using Cigi’s bread scoring standard to obtain the Total Bread Score. This includes loaf external characteristics (symmetry, crust character, crust colour, and break and shred) and crumb internal characteristics (crumb colour and crumb structure).

COLOUR – BREAD CRUMB CIGI INTERNAL METHOD Assessment of bread crumb colour is performed using the Minolta CR-400/410 colorimeter (D65 illuminant, 2° standard observer angle) according to manufacturer’s instructions. Two slices of bread are placed on the light projection tube and the measurement is taken. L* values (0 = black to 100 = white), which indicate the brightness of the crumb are recorded.

Canadian International Grains Institute 29 COLOUR – FLOUR CIGI INTERNAL METHOD Assessment of flour colour is performed using the Minolta CR-410 colorimeter (D65 illuminant, ° 2 standard observer angle) according to manufacturer’s instructions. A slurry of flour and water is made according to AACCI Method 14-30.01 with respect to flour weight, volume of water and mixing and waiting times. Samples are evaluated one week after milling. The following parameters are mea- sured: L* (0 = black to 100 = white); a* (-a* = green to +b* = redness); b* (-b* = blue to +b* = yellow).

COLOUR – NOODLE CIGI INTERNAL METHOD A Minolta CR-410 colorimeter (C illuminant, 2° standard observer angle) is used to measure the colour of a noodle dough sheet (see Noodle Processing for details). The dough sheet is folded into six layers and stored in a covered container at room tempera- ture (22±1ºC, 24 h). The following parameters are measured: L* (0 = black to 100 = white); a* (-a* = green to +b* = redness); b* (-b* = blue to +b* = yellow). The average of five colour measurements, taken at five spots on the dough sheet surface at 3 and 24 h after mixing, are reported.

COLOUR – SEMOLINA CIGI INTERNAL METHOD Assessment of semolina colour is performed using the Minolta CR-410 colorimeter (D65 illuminant, 2° standard observer angle) according to manufacturer’s instructions. Semolina is placed in the granular material attachment and colour is then measured. Samples are evaluated one week after milling. The following parameters are measured: L* (0 = black to 100 = white); a* (-a* = green to +b* = redness); b* (-b* = blue to +b* = yellow).

COLOUR – SPAGHETTI CIGI INTERNAL METHOD Dried spaghetti strands are mounted on standard white cardboard (7.5 cm x 7.5 cm) using double sided tape and the colour is measured using the Minolta CR-410 colorimeter (D65 illuminant, 2º standard observer angle) according to manufacturer’s instruc- tions. The following parameters are measured: L* (0 = black to 100 = white); a* (-a* = green to +b* = redness); b* (-b* = blue to +b* = yellow).

EXTENSOGRAPH AACCI METHOD 54-10.01 Extensographs are performed using the Extensograph-E according to AACCI Method 54-10.01 with the exception that the dough test pieces are not stretched 90 min but only re-formed. Results are reported for the stretches completed at 45 and 135 min. The Extensograph-E is calibrated so that a 100 g load is equivalent to 80 BU. Samples are tested one week after milling. The following parameters are measured: Rmax is the maximum height (maximum resistance) of the curve; E is a measure of the extensibility in mm; A is the area under the curve in cm2.

FALLING NUMBER (FN) AACCI METHOD 56-81.03 FN is determined according to AACCI Method 56-81.03 using the FN1000 with the Shakematic 1095. For evaluation of wheat FN, a sample of wheat (minimum of 250 g) is ground using the FN3100 laboratory mill.

FARINOGRAPH AACCI METHOD 54-21.02 are performed using the -E or Farinograph-AT according to AACCI Method 54-21.02 with either the large (300 g) or small (50 g) bowl. Flour is tested one week after milling. The following parameters are measured: dough development time (DDT) which is the time for the dough to reach maximum consistency (peak); stability which is the amount of time that the top portion of the curve is above the 500 BU line; mixing tolerance index (MTI) which is the drop in BU of the top of the curve at DDT to the top of the curve 5 min after DDT.

FLOUR YIELD – LAB MILLING CIGI INTERNAL METHOD Wheat for milling is cleaned using a dockage tester with standard screens and then tempered overnight based on wheat class; hard wheats (i.e. CWRS 16.5% moisture) and medium hard wheats (i.e. CPSR, CWRW 16.0% moisture). Milling is done using a Bühler laboratory flour mill (MLU-202) using preset feed rate and roll gap settings for each wheat class. After milling, the bran and shorts fractions are put through a Bühler bran finisher (MLU-302) and any additional flour released is added to the original flour and used for calculation of the final flour yield.

Canadian International Grains Institute 30 GLUTEN CONTENT & GLUTEN INDEX (GI) AACCI METHOD 38-12.02 Wet gluten content and GI values are determined according to AACCI Method 38-12.02. The single-stage washing procedure is used for flour while the two-stage washing procedure is used for semolina and/or ground wheat. Samples are tested one week after milling.

GRANULATION AACCI METHOD 66-20.01 Semolina granulation is determined according to AACCI Method 66-20.01 using a Ro-tap sieve shaker.

MOISTURE CONTENT – FLOUR/SEMOLINA/GROUND WHEAT AACCI METHOD 44-15.02 The moisture content of ground wheat/semolina/flour is determined using AACCI Method 44-15.02 using the single stage procedure (130ºC, 1 h).

MOISTURE CONTENT – WHEAT AACCI METHOD 44-11.01 The moisture content of whole kernel wheat is determined using AACCI Method 44-11.01 using the Perten AM5200-A.

NOODLE PROCESSING - INSTANT CIGI INTERNAL METHOD Flour is processed into instant noodles using an Ohtake vertical mixer. Salt (NaCl; 1% based on flour weight), alkaline salts

(K2CO3:Na2CO3 = 5:5 w/w: 0.1% based on flour weight) and guar gum (0.2% based on flour weight) are dissolved in water and added to flour at a constant water absorption (34%, 14% mb, mass balanced) and then mixed (100 rpm, 10 min). The noodle sheets are prepared using Cigi’s pilot Ohtake noodle line starting with an initial gap setting of 5.1 mm. The dough sheet is then subjected to four reduction passes (2.0, 1.5, 1.2, and 1.0 mm). The noodle dough sheet is cut into noodle strands at the final pass. The cut noodle strands are continually fed into a traveling net conveyor. The cut and wavy noodle strands are cooked with steam while passing through a tunnel steamer. Noodles are then cut into a predetermined length to make one serving size. The noodle portions are distributed into baskets, which are mounted on the traveling chain of a tunnel fryer. The noodle portions and baskets are immersed in hot oil for deep-frying. Fried noodles are cooled to room temperature in a traveling cooling tunnel.

NOODLE PROCESSING – WHITE SALTED NOODLES (WSN) CIGI INTERNAL METHOD Flour is processed into WSN using an Ohtake vertical mixer. Salt (NaCl; 2% based on flour weight) is dissolved in water and added to the flour at a constant water absorption (32%, 14% mb, mass balanced). The dough is mixed (100 rpm, 10 min) and then rested (15 min). Sheeting begins with an initial gap setting of 3.5 mm and then the dough sheet is folded, sheeted again and rested (30 min). The dough sheet is subjected to four reduction passes (2.0, 1.5, 1.2, and 1.0 mm). A section (100 cm) is cut from the noodle sheet for colour evaluation (see Colour – Noodle for details). The remaining dough is sheeted a final time before cutting. The final gap setting is adjusted for each sample to ensure the resulting noodle strands have a thickness of 1.4 mm. Noodle strands are cut using a No. 10 or No. 20 cutter to produce noodles with a width of 3.0 or 1.5 mm, respectively.

NOODLE PROCESSING – YELLOW ALKALINE NOODLES (YAN) CIGI INTERNAL METHOD

Flour is processed into YAN using an Ohtake vertical mixer. Salt (NaCl; 1% based on flour weight) and alkaline salts (K2CO3:Na2CO3 = 6:4 w/w: 1.3% based on flour weight) are dissolved in water and added to flour at a constant water absorption (34%, 14% mb, mass balanced). The dough is mixed (100 rpm, 10 min) and rested (15 min). Sheeting begins with an initial gap setting of 3.5 mm and then the dough sheet is folded, sheeted again and rested (30 min). The dough sheet is subjected to four reduction passes (2.0, 1.5, 1.2, and 1.0 mm). A section (100 cm) is cut from the noodle sheet for colour (see Colour – Noodle for details). The remaining dough is sheeted a final time before cutting. The final gap setting is adjusted for each sample to ensure the resulting noodle strands have a thickness of 1.4 mm. Noodle strands are cut using a No. 10 or No. 20 cutter to produce noodles with a width of 3.0 or 1.5 mm, respectively.

Canadian International Grains Institute 31 NOODLE TEXTURE CIGI INTERNAL METHOD Noodles (16 strands, 5 cm length) are cooked in water (500 mL) at three cooking times (2.5, 3.5 and 5.0 min). After each cooking time the noodles are drained, cooled in water (22ºC, 1.5 min) and placed in a sieve to drain. A TA.XTplus Texture Analyzer with a firmness blade (TA-47) is used to measure maximum cutting stress (g/mm2). The average of two measurements taken on five strands are reported for each sample at each cooking time.

PARTICLE SIZE INDEX (PSI) AACCI METHOD 55-30.01 Wheat kernel hardness is assessed by determining the PSI using AACCI Method 55-30.01 with modifications. Wheat, with moisture content between 11.0-13.0%, is ground using an Udy Cyclone grinder (1.0 mm screen) and a feed rate regulator (52 rpm).

PROTEIN CONTENT WILLIAMS ET AL. 1998 Protein content (N x 5.7) is measured using a combustion nitrogen analysis (CNA) method using the LECO FP-528 according to Williams et al. (Protein testing methods. In, Wheat Protein, Production and Marketing. Proceedings of the Wheat Protein Symposium. Saskatoon, SK. University of Saskatchewan Press. March 9-10, 1998. pp. 37-47). Drift corrections are done using EDTA which has been dried overnight (103ºC).

SEMOLINA YIELD – LAB MILLING CIGI INTERNAL METHOD Durum wheat for milling is cleaned using a dockage tester with standard screens and then tempered overnight (16.5% moisture). Milling is done using a Bühler laboratory durum mill (MLU-202) using a preset feed rate and roll gap settings to obtain semolina and finer granulation material. After milling, the semolina is purified using a Namad laboratory purifier and combined with the finer granulation material to produce the final semolina yield.

SPAGHETTI – COOKED WEIGHT CIGI INTERNAL METHOD Dried spaghetti (30 g) is cooked in boiling water (300 mL) to its cooking time (CT) which is defined as the time when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After the CT is reached the spaghetti is drained and weighed. Cooked weight is calculated as a percentage of the initial spaghetti weight.

SPAGHETTI – COOKING LOSS CIGI INTERNAL METHOD Dried spaghetti (30 g) is cooked in boiling water (300 mL) to its cooking time (CT) which is defined as the time when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After the CT is reached the spaghetti is drained and the cooking water is retained. The cooking water is evaporated (130ºC, 24 h) and the remaining residue is weighed and expressed as a percentage of the initial spaghetti weight.

SPAGHETTI – FIRMNESS CIGI INTERNAL METHOD Dried spaghetti (12 strands, 5 cm length) is cooked in boiling water (250 mL, 9 min). After cooking, the spaghetti is drained and placed on a fine sieve. Firmness is the amount of force required to cut through five strands and is measured using a TA.HD Texture Analyzer with a firmness blade (TA-47). The average of four measurements are reported for each sample (two measurements for each set of five strands).

SPAGHETTI – PROCESSING CIGI INTERNAL METHOD A Namad laboratory extruder with a Teflon die (1.80 mm diameter) is used to process spaghetti. Spaghetti is dried using a Bühler batch dryer (85ºC).

SPECIFIC VOLUME - BREAD AACCI METHOD 10-14.01 The BVM (TexVol) is used to measure loaf volume (cm3) according to AACCI Method 10-14.01. Specific volume (cm3/g) is calculated as the ratio of loaf volume and loaf weight.

Canadian International Grains Institute 32 STARCH DAMAGE AACCI METHOD 76-33.01 Starch damage is measured using the SDmatic according to AACCI Method 76-33.01 and is reported in UCD.

YELLOW PIGMENT CONTENT FU ET AL. 2013 Semolina yellow pigment content is measured according to Fu et al. (2013. J. Cereal Sci. 57: 260-566).

FOR MORE INFORMATION CONTACT:

JUAN CARLOS ARRIOLA ESEY ASSEFAW Head, Milling Technology Head, Asian Products & Pasta Technology (204) 983 1031 (204) 983 2173 [email protected] [email protected]

KRISTINA PIZZI YVONNE SUPEENE Head, Analytical Services Head, Baking Technology (204) 984 6076 (204) 984 1918 [email protected] [email protected]

Canadian International Grains Institute 33 Learn more about high-quality Canadian wheaT

CONTACT US

Cereals Canada 604-167 Lombard Avenue Winnipeg, Manitoba R3B 0V3 Canada www.cerealscanada.ca

Canadian Grain Commisson 600-303 Main Street Winnipeg, Manitoba R3C 3G8 Canada www.grainscanada.gc.ca

Canadian International Grains Institute 1000-303 Main Street Winnipeg, Manitoba R3C 3G7 Canada www.cigi.ca

www.canadianwheat.ca

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