The Canadian Wheat Board
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Canadian Wheat
Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops. -
The Canadian Wheat Board, Warburtons, and the Creative
The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time. -
Canadian Farmers Fight the Logic of Market Choice in GM Wheat
Let the Market Decide? Canadian Farmers Fight the Logic of Market Choice in GM Wheat Emily Eaton1 University of Regina: Department of Geography Regina, Saskatchewan S4S 0A2 [email protected] Abstract This paper examines the controversy that surrounded Monsanto’s attempt to commercialize genetically engineered Roundup Ready (RR) wheat in Canada in the early 2000s. Specifically, the paper interrogates the argument made by RR wheat proponents that the fate of RR wheat should be decided in the marketplace according to individual choice. To counter the common-sense notion of the right of consumers and producers to market choice, anti-RR wheat activists, led by agricultural producers, advanced notions of collective action. They argued that markets offered a very narrow set of choices and that once introduced into agricultural systems, RR wheat threatened already existing agronomic practices and export markets. The paper argues that the “let the markets decide” approach denies the common positionality of farmers as producers of food and forecloses a politics of production. Similarly, in the realm of consumption, agency beyond individual self-interest is rendered unthinkable. Keywords: market choice, subjectivity, neoliberalism, genetic modification 1 Creative Commons licence: Attribution-Noncommercial-No Derivative Works Canadian farmers fight the logic of market choice in GM wheat 108 Introduction [T]here’s a lot of debate on how much benefit local farmers have had ... in using [GM] Canola for example. Saskatchewan farmers, well they’ve readily adopted that technology right? And they have the choice. They don’t have to pay for that seed, they don’t have to use that technology, but they are. -
Sicilian Durum Bread Adapted from Scienza E Technologia Della Panificazione by Prof
Le Pagnotte di Enna – Sicilian Durum Bread Adapted from Scienza e Technologia della Panificazione by Prof. Giovanni Quaglia Ingredients: NOTE: The amount of water relative to the flour is dependent upon the fineness of the semolina granules in the flour, its freshness and its water absorption rate. Starter: ¼ tsp. Yeast - active dry or 1/10th of a small cake yeast - (2 g.) ¼ Cup Water - warm - (60 ml) ¾ Cup + 1 Tbsp. Flour - durum - (100g) Dough: 1 tsp. Yeast - active dry or 1/4 of a small cake yeast - (7 g) ¼ Cup Water: warm - (60 ml) ¾ Cup + 2 Tbsp. Water - 205 ml) All Starters from above - (160 g.) 3 ¼ Cups Flour - durum - (400 g.) 1 ½ tsp. Salt - (7.5 g.) Procedure: Starter Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add 3/4 cup plus 1 tablespoon durum flour and mix until the flour is absorbed. The dough will be stiff. Cover the starter and allow it to remain at room temperature overnight. Dough: Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Break the starter into small pieces, and combine it with the dissolved yeast. Add the additional water (3/4 cup plus 2 tablespoons at room temperature) to this mixture. Gradually add the flour (3 1/4 cups) and the salt (1 1/2 tsp.) and continue to mix until the dough begins to hold together. Knead the dough until it is smooth and elastic. Place the dough in a lightly floured bowl. -
Wheat and Barley Varieties for Arizona
DURUM WHEAT Alberto is a large-seeded, short-statured variety with excellent lodging resistance. Joaquin is a high yielding variety taller than Yecora Desert King is a later-maturing variety with slightly Rojo but similar in protein and maturity. above average height. WB-9229 is taller and later than Yecora Rojo. Duraking is a high-yielding variety with excellent WB-Joaquin Oro is a high protein variety with good lodging resistance. lodging resistance and is taller and earlier than Wheat and Barley Havasu is a early-maturing variety with large seed Yecora Rojo. and high test weight. Yecora Rojo is an early-maturing, short-statured Varieties Helios has good lodging resistance and early variety. maturity. Kronos is an early-maturing variety with large grain for Arizona size. Maestralle is a tall, early maturing variety that 2018 originated in Italy. Miwok is a high-yielding variety with large seed and late maturity. Orita is a full season variety with excellent lodging resistance and high grain protein content. Platinum has short stature and good lodging resistance. Powell is a new variety intended as a replacement for Orita. Saragolla has high test weight and low protein THE UNIVERSITY OF ARIZONA content and originated in Italy. COLLEGE OF AGRICULTURE AND LIFE SCIENCES Tiburon has excellent lodging resistance, large grain TUCSON, ARIZONA 85721 size, and high protein. DR. MICHAEL J. OttmaN WB-Mead is a high yielding, tall, late maturing variety Specialist, Plant Sciences with excellent lodging resistance and high grain protein. CONtact: WB-Mohave is a high-yielding variety with high grain MIKE OttmaN protein. -
Grain, Flour and Ships – the Wheat Trade in Portland, Oregon
Grain, Flour and Ships The Wheat Trade in Portland, Oregon Postcard Views of the Oregon Grain Industry, c1900 Prepared for Prosper Portland In Partial Fulfillment of the Centennial Mills Removal Project Under Agreement with the Oregon SHPO and the USACE George Kramer, M.S., HP Sr. Historic Preservation Specialist Heritage Research Associates, Inc. Eugene, Oregon April 2019 GRAIN, FLOUR AND SHIPS: THE WHEAT TRADE IN PORTLAND, OREGON By George Kramer Prepared for Prosper Portland 222 NW Fifth Avenue Portland, OR 97209 Heritage Research Associates, Inc. 1997 Garden Avenue Eugene, Oregon 97403 April 2019 HERITAGE RESEARCH ASSOCIATES REPORT NO. 448 TABLE OF CONTENTS Page List of Figures ......................................................................................................................... iv List of Tables ........................................................................................................................... v 1. Introduction ........................................................................................................................ 1 2. Historic Overview – Grain and Flour in Portland .............................................................. 4 Growing and Harvesting 4 Transporting Grain to Portland ................................................................................... 6 Exporting from Portland ............................................................................................. 8 Flour Mills ................................................................................................................. -
2019 Durum Quality Report
U.S. DURUM MAKING PREMIUM PASTA DURUM is the hardest of all wheats. Its density, combined with its high pro- tein content and gluten strength, make durum the wheat of choice for producing MONTANA | NORTH DAKOTA premium pasta and couscous products. Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber colored and larger than Wheat those of other wheat classes. Also unique to durum is its yellow endosperm Table of Contents which gives pasta its golden hue and the best color for couscous. When durum is milled, the endosperm is ground into a granular product called Grading and Kernel Characteristics ..................5-8 semolina. A mixture of water and semolina forms a stiff dough. Pasta dough is then forced through dies, or metal discs with holes, to create hundreds of differ- Milling Characteristics ....................................9-10 ent shapes. Pasta Characteristics ..................................11-12 13 Durum production is geographically concentrated to the Northern Plains be- Summary Information ......................................... cause it demands a special agronomic environment. In most years, the states of Handling and Transportation ..............................14 North Dakota and Montana produce 80 percent of the U.S. durum crop. Varietal Information .....................................15-17 Laboratory Analysis ............................................18 Methods, Terms and Symbols ....................18-19 2019 Regional Quality Report U.S. DURUM WHEAT MONTANA | NORTH DAKOTA 3 OVERVIEW THE 2019 durum crop produced in North Dakota and Montana is smaller in production compared to 2018, and is skewed lower in overall quality due to PRODUCTION DATA historic rains during the month of September and a significantly delayed harvest. 2014-18 Regional production is estimated at 52 million bushels (1.4 MMT), down 20 2019 2018 AVERAGE percent from 2018, as planted area fell by 35 percent. -
Enhancing the Quality of US Grain for International
Chapter 5 The Changing Role of . Contents Page Quality in the Market Place . 89 Changing Nature of Markets–A Case Study in Wheat. 91 Background 91 Product Consumption and Wheat Importation . 91 The Dynamics of the Wheat Market. 93 Analysis Results . 93 Case Study Summary . 98 Chapter 5 References . 99 Tables Table Page 5-1. Export Classes of Wheat Categorized by Characteristics and Country of Origin ● . .... ... ● . ..,..0.. 92 5-2. Required Protein Levels for Wheat-Based End Products and Protein Content of U.S. Wheat Classes. 92 5-3, Regional Tastes, Preferences, and the Requirements for Wheat-Based End Products . 93 5-4, Wheat Consumption in Selected Countries, 1984/85 . 94 5-5. Market Shares of Imported Wheat Classes, 1984/85. 95 5-6. Correlation of Imported Wheat Class Market Shares, Income, and Domestic Wheat Production, 1984/85 . 96 5-7. Average Growth Rates of Wheat Class imports by Country, Region, and World, 1961/62-84/85 ● ****.. .**.*.** ● **..*.. ● ******. ● *,.,..* * 97 5-8. Simulated Changes in Wheat Class Market Shares, 1985/95 . 98 Chapter 5 The quality concerns of each industry using The varying quality requirements exhibited wheat, corn, and soybeans are identified in by these industries, especially for wheat, high- chapter 4. Wheat, by its very nature, is the most light the need for the United States to become complex of the three grains in terms of defin- more aware of individual industry require- ing quality because of the vast array of prod- ments if the goal is to produce and deliver high- ucts and processing technologies involved. quality grain, The Nation has developed the Quality requirements differ not only by type reputation as a consistent supplier for any type and individual product, but between mills using and quality of grain desired; to become a sup- the same type wheat to produce flour for the plier of high-quality grains, it must become same type of product. -
And Modern Wheat Species (Durum and Common Wheat)
foods Article Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) Sabrina Geisslitz 1, C. Friedrich H. Longin 2, Katharina A. Scherf 1,3,* and Peter Koehler 4 1 Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany 2 State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany 3 Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany 4 biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany * Correspondence: [email protected] Received: 16 August 2019; Accepted: 6 September 2019; Published: 12 September 2019 Abstract: The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. -
Reciprocal Access in US/Canadian Grain Trade Background Issues for the US Grain Trade
AE 98001 January 1998 Reciprocal Access in U.S./Canadian Grain Trade Background Issues for the U.S. Grain Trade* William W. Wilson and Bruce L. Dahl ** *Special paper prepared at the request of the USDA/FAS for discussion. **Professor and Research Scientist, Department of Agricultural Economics, North Dakota State University, Fargo. Acknowledgments Constructive comments on this and earlier drafts were received from our colleagues, Demcey Johnson, Won Koo, George Flaskerud, Graham Parsons, Organization for Western European Cooperation (OWEC), and Frank Gomme (USDA). However, errors and omissions remain the responsibility of the authors. NOTICE: The analyses and views reported in this paper are those of the author. They are not necessarily endorsed by the Department of Agricultural Economics or by North Dakota State University. North Dakota State University is committed to the policy that all persons shall have equal access to its programs, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation. Information on other titles in this series may be obtained from: Department of Agricultural Economics, North Dakota State University, P.O. Box 5636, Fargo, ND 58105. Telephone: 701-231-7441, Fax: 701-231-7400, or e-mail: [email protected]. Copyright © 1998 by William W. Wilson and Bruce L. Dahl. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Abstract The purpose of this paper is to review past trade relations in the grains sector between the United States and Canada and to document trade barriers and the potential for the evolution of reciprocal trade. -
The International Footprint of Teff: Resurgence of an Ancient Ethiopian Grain by Annette R
Washington University in St. Louis Washington University Open Scholarship Arts & Sciences Electronic Theses and Dissertations Arts & Sciences Spring 5-15-2015 The nI ternational Footprint of Teff: Resurgence of an Ancient Ethiopian Grain Annette R. Crymes Washington University in St. Louis Follow this and additional works at: https://openscholarship.wustl.edu/art_sci_etds Part of the Food Security Commons Recommended Citation Crymes, Annette R., "The nI ternational Footprint of Teff: Resurgence of an Ancient Ethiopian Grain" (2015). Arts & Sciences Electronic Theses and Dissertations. 394. https://openscholarship.wustl.edu/art_sci_etds/394 This Thesis is brought to you for free and open access by the Arts & Sciences at Washington University Open Scholarship. It has been accepted for inclusion in Arts & Sciences Electronic Theses and Dissertations by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. WASHINGTON UNIVERSITY IN ST. LOUIS University College International Affairs The International Footprint of Teff: Resurgence of an Ancient Ethiopian Grain by Annette R. Crymes A thesis presented to the Graduate School of Arts and Sciences of Washington University in partial fulfillment of the requirements for the degree of Master of Arts May 2015 St. Louis, Missouri © 2015, Annette R. Crymes Table of Contents List of Figures ................................................................................................................................ iv List -
Subpart M -- United States Standards for Wheat
United States Department of Agriculture Grain Inspection, Packers and Stockyards Administration Federal Grain Inspection Service U.S. Standards May 2014 Subpart M -- United States Standards for Wheat Contents Subpart M -- United States Standards for Wheat 1 Terms Defined 2 Principles Governing the Application of Standards 4 Grades and Grade Requirements 5 Special Grades and Special Grade Requirements 6 The U.S. Department of Agriculture (USDA) prohibits discrimination in its programs on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, and marital or familial status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternate means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint, write to the USDA, Office of Civil Rights, Room 326-W, 1400 Independence Avenue, SW, Washington, DC 20250-9410, or call (202) 720-5964 (voice and TDD). USDA is an equal employment opportunity employer. Distribution: FGIS, OSP, Industry Originating Office: FMD PPMAB Terms Defined § 810.2201 Definition of wheat. Grain that, before the removal of dockage, consists of 50 percent or more common wheat (Triticum aestivum L.), club wheat (T. compactum Host.), and durum wheat (T. durum Desf.) and not more than 10 percent of other grains for which standards have been established under the United States Grain Standards Act and that, after the removal of the dockage, contains 50 percent or more of whole kernels of one or more of these wheats. § 810.2202 Definition of other terms.