Hard Red Winter Wheat 2020 Regional Quality Survey 127 Noble Research Center Stillwater, OK 74078 405.744.9333 [email protected] plainsgrains.org Idaho Wheat Commission Colorado Wheat Oklahoma Wheat Commission idahowheat.org Administrative Committee wheat.state.ok.us coloradowheat.org North Dakota Kansas Wheat Commission Wheat Commission South Dakota Wheat Commission kswheat.com ndwheat.com sdwheat.org Washington Grain Commissio Nebraska Wheat Board Texas Wheat Producers washingtongrainalliance.com Board and Association nebraskawheat.com texaswheat.org Montana Wheat Wyoming Wheat Oregon Wheat Commission & Barley Committee Growers Association owgl.org wbc.agr.mt.gov wyomingwheat.com Plains Grains, Inc. Plains Grains Inc. (PGI), a nonprofit, private entire Hard Red Winter (HRW) wheat production quality-based marketing initiative, was formed in area. Each stateP may be G able to produce I. the 2004 through the Oklahoma Wheat Commission,PGI quality needed by foreign buyers, but it will Oklahoma Department of Agriculture, Food take multiple states to achieve the critical mass and Forestry and Oklahoma State needed to meet the quantity needs. University Division of Agricultural By working together as a region Sciences and Natural we can meet both quality and Resources. quantity demands. PGI was designed to bridge In 2004, PGI’s crop quality the gap between wheat survey included the PGI Oklahoma HRW wheat producers, grain companies and foreign and domestic crop. Designed as a regional flour millers to benefit all P G I. marketing entity, PGI then segments of the wheat industry. brought five other HRW wheat- producing states on board for the PGI facilitates the appropriate wheat-quality crop quality survey in 2005. Due to the tracking needed to provide millers with the quality welcome reception and success of PGI in the information they need to purchase U.S. wheat. foreign marketplace, the entire Great Plains HRW While state data is important, it is critical to PGI’s wheat production region now subscribes to the marketing goals to have quality data for the PGI crop quality survey. Visit our website at plainsgrains.org for up-to-date information, interactive maps and more! 2020 Hard Red Winter Wheat Regional Quality Survey | 1 Feeding the World Wheat is one of the oldest and most widely Wheat flour is the major ingredient in many used food crops in the nation and it supplies favorite foods found across the globe. More foods approximately 20% of food calories for the are made from wheat than any other cereal grain. world’s population. Whole grains contain Wheat has the ability to produce a widely diverse protective antioxidants in amounts near or range of end-use products because each class exceeding those in fruits and vegetables. of wheat has distinct characteristics that create Wheat is the United States’ leading export crop unique functionality. and the fourth-leading field crop. The most HRW wheat is versatile with excellent milling and common class produced in the United States baking characteristics for pan breads. Principally is Hard Red Winter (HRW) wheat. The class a used to make bread flour, HRW is also a choice variety fits into is determined by its hardness, the wheat for Asian noodles, hard rolls, flat breads kernels’ color and planting time. Other classes are and improving blending. Durum, Hard Red Spring, Soft Red Winter, Hard White and Soft White. HRW wheat accounts for about 40% of total Almost 50% of the wheat produced in the U.S. is U.S. wheat production and is grown primarily exported. Approximately one-third of the HRW in the Great Plains states of Colorado, Kansas, produced is exported. Nigeria is the No. 1 importer Montana, Nebraska, North Dakota, Oklahoma, of U.S. HRW, with a little more than 75% of its total South Dakota, Texas, Wyoming, and the Pacific imports coming from the U.S. Northwest. 2020 Hard Red Winter Wheat Regional Quality Survey | 2 National Wheat Overview Wheat Major Classes This fall-seeded wheat is versatile with moderately high protein content and The six major classes of U.S. wheat are Hard Red excellent milling and baking characteristics. Winter (HRW), Hard Red Spring, Soft Principally used to make bread flour, Red Winter, Soft White, Hard White HRW is also a choice wheat for (HW) and Durum. Each class has Asian noodles, hard rolls, flat a somewhat different end use Hard and production tends to be Red Winter wheat breads and is commonly used region-specific. This region is accounts for about 40% as an improver for blending. mostly limited to production of (HRW) and Hard White of total U.S. wheat HW is the newest class of wheat classes, therefore the production. wheat, used for the same basic data in this publication will focus products as HRW wheat, can on the quality of those classes for the provide higher milling extraction and current crop year. requires less sweetener in whole-wheat products due to its milder, sweeter flavor. HRW wheat accounts for about 40% of total U.S. wheat production, dominates the U.S. wheat HW, which is closely related to Red wheats, receives export market and is grown primarily in the Great enthusiastic reviews when used for Asian noodles, Plains, stretching from the Mississippi River to the hard rolls, bulgar, tortillas, whole wheat or high- Pacific Ocean and from Canada to Mexico. extraction applications, pan breads or flatbreads. 2020 Hard Red Winter Wheat Regional Quality Survey | 3 Crop Production Review & Analysis Overview same time western areas of the central and southern Great Plains experienced drought and freeze events The 2020 hard red winter (HRW) wheat crop was during the later stages of crop development that unique in several respects. This crop does hold value adversely affected the crop resulting in lower yields for about every customer. Overall, the crop had very and smaller kernels, but higher protein. With very few few insect or disease issues throughout the entire exceptions disease and insects were not a major issue growing season. for the 2020 HRW crop. Most kernel characteristics are similar or equal better than last year. However, average test weight The northern Great Plains and Pacific Northwest and thousand kernel weight exceeded the 5-year (PNW) faced variable growing conditions as well. averages. Similarly, most flour, dough and bake data Washington, Montana, Idaho and South Dakota all were equal to or better than last year, but again there harvested a crop that was at record or near record were several exceptions that exceeded the 5-year yields (per unit area) with generally particularly good averages. Those included the W-values, farinograph kernel characteristics and protein. At the same time peak time, farinograph stability time, bake absorption Oregon experienced a significant reduction in yield and loaf volume. due to unseasonably dry weather. Overall, the 2020 crop has good milling and processing Wheat and Grade Data characteristics and should provide customers with an Overall 92% of Composite, 90% of Gulf Tributary exceptionally good range of quality and value. and 96% of PNW Tributary samples graded U.S. No. Weather and Harvest 2 or better. Average test weight of 61.4 lb/bu (80.8 kg/hl) is above the 2019 average of 60.6 lb/bu (79.6 The 2020 HRW planted area was again near historic kg/hl) and above the 5-year average of 60.4 lb/bu 100-year lows, continuing the trend of recent years, (79.4 kg/hl). Average dockage (0.5%), total defects HRW production is estimated at 18.9 MMT (695 mil bu), (1.4%) and foreign material (0.1%) are all equal to or a 3.8 MMT decrease from 2019. like 2019 and the 5-year averages. Average shrunken Moisture (or lack of) and below freezing temperatures and broken is (1.1%), above 2019 (0.8%) and above during the later stages of crop development defined the 5-year average (1.0%). Average thousand kernel the 2020 crop in the central and southern Great weight of 31.2g while less than 2019 (32.7g), is like Plains. Eastern areas of that region experienced the 5-year average (31.1g). Protein is (11.9%), above favorable growing conditions and subsequently last year (11.4%) and slightly lower than the 5-year realized near record yields (per unit area), particularly average (12.1%). The average wheat falling number is good kernel characteristics, but lower protein. At the 369 sec, indicative of sound wheat. 2020 Hard Red Winter Wheat Regional Quality Survey | 4 Crop Production Review & Analysis Flour and Baking Data Farinograph peak time (5.3 minutes) is higher than in 2019 and 5-year respectfully (3.3 and 4.6) The Buhler laboratory mill flour yield average minutes. Stability time (10.3 minutes) is significantly is 73.5%, slightly lower than the 2019 average higher than last year and the 5-year average of (7.3 (74.5%) and the 5-year average (75.4%). The 2020 minutes and 8.1 minutes) respectively. Average bake flour ash of 0.49% (14% mb) is comparable to last absorption is 63.1%, above the 62.7% value for 2019 year’s 0.48%, but lower than the 5-year average and the 5-year average of 62.9%. Overall loaf volume of 0.54%. The alveograph W value of 261(10-4 averaged 859 cc and is comparable to last year’s J) is significantly higher than last year and the 863 cc and to the 5-year average of 853 cc. 5-year averages (223 and 232 10-4 J) respectively. 2020 Hard Red Winter Wheat Regional Quality Survey | 5 Hard Red Winter Wheat Production Charts English Units Hard Red Winter Production (1,000 Bushels) 2013 2014 2015 2016 2017 2018 2019 2020 Average Colorado 43,500 89,300 79,180 105,120 86,860 70,200 98,000