World Grain - June 2015 - 96

FEATURE: TEAM APPROACH TO MARKETING CANADIAN GRAINS

still had quality product to sell into international markets. They noted the
improvements in the Canada Western
Red Spring (CWRS) quality over previous years, and that the quality of No. 3
CWAD was better than expected.
While 58% of CWAD usually grades
at No. 1 or No. 2, according to the 10year average, only 13% graded that high
this year, Dahl said. But, Cigi was able
to show customers that some of the
grading factors, such as mildew, weren't
having the impact they usually do.
"So, yes we didn't have high volumes
of No. 1 or 2 for sale, but we did have
high volumes of high quality product for
the international market," he said.
In all, the technical aspects of the presentation took a full day, he said.

through extensive consultation with
end-users, breeders, producers, marketers and other stakeholders.
* There are 10 classes of western
Canadian wheat and 7 classes of eastern
Canadian wheat.
* Each wheat class has its own set
of performance characteristics that are
primarily based on function, or end-use,
characteristics. The wheat class system
is part of Canada's grain quality assurance system.
* The Canadian Food Inspection
Agency registers new wheat varieties.
The Canadian Grain Commission, under
the Canada Grain Act, designates new
YDULHWLHVWRVSHFL¿FZKHDWFODVVHVEDVHG
on their end-use functionality.
* The Canadian Grain Commission
proposes adjusting the parameters of the
CUSTOMER RESPONSE
Canada Western Red Spring (CWRS)
Dahl said there were several incidenc- and Canada Prairie Spring Red (CPSR)
es during Team Canada's travels where wheat classes to maintain and strengthLWZDVEHQH¿FLDOWRKDYHWKHHQWLUHYDOXH en the quality and consistency of these
chain represented. For example, produc- classes. This will ensure new varieties
ers were on hand to hear of concerns of continue to meet requirements for millslipping gluten strength in CWRS, and ing performance, dough strength, procan respond by planting varieties that tein quantity, and end-product quality.
have stronger protein.
* The proposal includes a new westDomestically, Canadian breadmakers ern Canada milling wheat class to proDQG ÀRXU PLOOHUV KDYH FRPSODLQHG WKDW vide opportunities to market Canadian
the gluten strength of the milling wheat wheat into emerging markets that have
they buy from Canadian farmers is too er- VSHFL¿F HQGXVH UHTXLUHPHQWV 7KLV
ratic and isn't supplying the consistency class will target varieties that have
they need. And, as all breadmakers know, good milling quality, but weaker glugluten strength is critical to making good ten strength than the CWRS and CPSR
bread since it causes bread dough to rise classes. Some existing U.S. varieties
and maintain its shape as a loaf.
may meet the requirements of this class.
The CGC says it has been receiving
* The Canadian Grain Commission
complaints from millers and others in the also proposes to create a Canada Eastern
industry that the grading system in place General Purpose wheat class.
- as it relates to the gluten strength in
* The proposal includes a review of
wheat - is too broad and too unreliable.
all Canadian wheat classes.
As a result, the Commission circuDave Hatcher, PhD, program manlated a questionnaire to the industry be- ager, Grain Research Laboratory, CGC,
tween February 20 and April 20 of this told World Grain: "There are a couple of
year to determine what problems/issues changes. One is we are going to improve
are being faced by millers, bakers and the consistency of CWRS (Canada
other customers of Canadian grain.
Western Red Spring) quality. We are
In a prepared statement the commis- getting concerns from our international
sion said:
and domestic customers," he said.
* The Canadian Grain Commission
"Over the last number of years the
(CGC) establishes wheat classes check varieties that are utilized in the
96

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tightnesss of consistency to meet our customer's needs. So, we are using this proposal to address that, both in our major
class, CWRS, and to a lesser extent in our
Canadian Prairie Spring Red Class.
"What is happening is that the miller
LVXVLQJWKH¿UVWSRLQWRIFRQWDFW,(WKH
organization or company that is buying
the grain, then they're milling it and
PDNLQJWKHÀRXUDQGWKHQWKHLUFXVWRPers are making the end products from it
and they're complaining about the consistency of quality."
Asked if millers would receive more
consistency from the U.S. marketing
system, Hatcher said it was unlikely.
"We have a very high quality system
of marketing predicated on a varietal
registration system, which is somewhat
unique in the world because, in simplistic terms, the varietal registration
ensures we have high quality material
being grown in Canada. What you're
seeing is that the registration system allowed too broad a range in parameters,
particularly in gluten strength that is
causing issues with our customers."
However, one of Canada's largest farm lobby groups, the National
Farmers Union said in their response
to the Commission that the proposed
changes would damage Canada's
reputation for wheat and urged the
Commission not to proceed.
"Bill C-48 would change how foreign
grain is managed. Currently, it is idenWL¿HG DV WR FRXQWU\ RI RULJLQ EXW QRW
graded. Under C-48, foreign grain is to
be called 'imported grain' and given the
highest grade for which it is eligible."
the union statement said. This would
then allow for mixing of Canadian grain
with U.S.-produced grain. There is no
requirement that food products made
with imported grain be so labeled. Bill
C-48 is silent on the treatment of imported grain that is subsequently exported. If a lower-protein milling class
is created, it will make it much easier
to mix U.S. Dark Northern Spring
Wheat with Canadian wheat. This will
dilute Canada's reputation and impair
June 2015 / World Grain / www.World-Grain.com
http://www.World-Grain.com
World Grain - June 2015

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