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Wheat Classes
As a result of the broadening of Canada's wheat exports, Canadian
wheat is now used for a wide range of products. The traditional hard
red spring wheat is not necessarily the best type for all purposes.
Consequently, in the last 25-years Canadian wheat breeders have been
developing several new classes of wheat, with different quality
characteristics. Traditionally, Canadian hard red spring wheats had
to meet very specific requirements for protein content and protein
strength. For many years the cultivar Marquis was the standard, but
now it is Neepawa. By relaxing the standards, particularly for
protein content, it has been possible for Canadian wheat breeders to
produce higher-yielding cultivars with quality characteristics better
suited for other uses such as noodles, steam bread, falt breads, etc.
Since it is not desirable to have different classes of wheat mixed in
the export delivery system, they must be distinguishable on the basis
of kernel characteristics. The classes of wheat now being grown in
the central prairies are:
1. Canada Western Red Spring (CWRS)
CWRS wheat is the traditional high protein spring wheat and is still
the most widely grown. Its protein content varies from year to year
depending on the weather. In most years the crop matures under hot,
dry conditions which reduce the yield but increase the protein
content. In a "normal" year the protein content averages about 13.5%.
CWRS wheat is sold on the basis of a guaranteed protein content with
premiums being paid for higher protein content.
2. Canada Prairie Spring (CPS)
The CPS wheat class has somewhat lower protein and weaker gluten than
CWRS wheat. Cultivars in this class generally yield 20-30% more than
CWRS cultivars. Because some markets prefer white wheats for their
higher flour extraction, both white and red cultivars have been
developed.
3. Canada Western Extra Strong (CWES)
Cultivars in this class may have slightly lower protein than the CWRS
cultivars but the gluten is extra strong. Wheats of this type are
particularly valuable for blending with weaker gluten, lower protein
wheats.
4. Canada Soft White Spring (SWS)
Relatively small amounts of SWS wheats are grown under irrigation in
southern Alberta. They are used mainly for cake and pastry flour.
5. Hard Red Winter
The production of hard red winter wheat has fluctuated widely in
recent years. Because winter
wheat heads and matures earlier than spring wheat, it makes better
use of the normal May and June rains and yields are often higher.
6. Canada Western Amber Durum
Durum wheat is well adapted to the southern prairie area,
particularly in Saskatchewan. The area planted to durum. wheat
fluctuates substantially depending on current prices.
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