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Hard Red Spring Wheat Crop Quality Report

The regional quality report provides data on grading factors, kernel quality, flour quality, dough properties and baking quality for the hard red spring wheat crop grown in North Dakota, Montana, Minnesota, South Dakota, Idaho, Oregon and Washington. Samples are collected at harvest and analyzed at the Spring Wheat Quality Lab at North Dakota State University. The reports are available at the end of October. Use the links below to view the full reports.

HRS cover
2016 Summary

The 2016 U.S. hard red spring
wheat crop features a high grade
profile, high protein content,
sound kernel traits and improved
functional performance. An early
planting season and excellent
growing season pushed the
national yield to a record, but
production slipped thirteen percent
from last year, as planted area
declined. Functional performance,
from an overall crop perspective, is
showing very good values for water
absorption, dough strength, loaf
volume and bake properties.


Documents

2016 HRS Quality Report
File Size: 6684.17 kb

2015 HRS Quality Report
File Size: 5907.54 kb

2014 HRS Quality Report
File Size: 5879.34 kb