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Oh dear sprouted grain not even on wheat yet...

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    Oh dear sprouted grain not even on wheat yet...

    TRANSACTION 36379771
    Transaction Date 11/12/2017
    Site TAILEM BEND
    Carrier Name Unknown
    Grade F1
    Buyer -
    Price Type WAREHOUSE
    Price $0
    Contract Number Not Applicable
    Delivery Card 13603118
    Delivered Tonnes 43.05
    Paddock BLACK TANK
    TEST RESULTS
    Test Weight 65.5000
    Protein 11.6000
    Moisture 11.7000
    Colour 59.4000
    Retention 72.5771
    Screenings 5.6458
    Snails - Round or Conical 1.0000
    Glyphosate 0.0000
    Variety COMM
    Falling Number 118.0000

    #2
    How does falling number affect price? How about color and other factors?

    Comment


      #3
      Our falling number standard is about 350(isn't it?) So 188 is pretty grim.
      Makes ourLOW Px wheat at 13.0-13.5 worth even more!

      Comment


        #4
        Look at how they grade its a F1 with 11.7 protein.

        So is that a feed #1 or just a grade 1.

        Comment


          #5
          Barley?

          Comment


            #6
            Originally posted by SASKFARMER3 View Post
            Look at how they grade its a F1 with 11.7 protein.

            So is that a feed #1 or just a grade 1.
            A google search says Barley.

            Comment


              #7
              Just trying to understand how countries that don't have the same grading system as us adjust price for factors that affect quality.

              In Canada to have a FN that low it would have to be sprouted and severly sprouted and would be graded and priced according.

              Comment


                #8
                Very interesting to see the load inspection specs.

                I thinks that’s what Mallee is showing us, the low falling number (internal enzyme change) doesn’t always have to have a 1 inch sprout on it

                Comment


                  #9
                  The issue here has always been it takes too long and it’s costly for falling number testing.

                  How long does it take from unload to receive the load results?
                  They are testing for roundup(glyphosate), is it test strips under what ppm? what happens if they dump it on top of other non-glyphosate grain?

                  Comment


                    #10
                    One more.

                    Is the grading all done by machine, with a digital numerical number printed, no human “interpretation”hand written or data entering with key boards?

                    I here many receiving terminals ask the employees to “add in” dockage, miscalibrate protein etc. This it theft, fraud, etc

                    Comment


                      #11
                      Maybe 60 dollar/tonne discount?
                      Not even going to make the "pass with a push" malt grade

                      Prospects for more Canadian malt exports?

                      Comment


                        #12
                        That sample has a snails in it so no wonder we can't compete in the world market. Must help out protein levels. From now I'm throwing a few snails in each load!

                        I googled it and seriously a couple varieties of snails are a grain pest in parts of Australia. Doesn't sound like they are native. I'm sure they aren't much fun to deal with either.

                        Comment


                          #13
                          Falling number in barley is used as a indication of germative energy tests for what we here in Canada stuck the 1900's of grain testing call chitting, CGC has done work using the RVA technology to develop tests for Canadian Malting barley don't know of any malting companies here that use it. The work was done here in the mid 2000's by Dr. Marta Izydorczyk .

                          Comment


                            #14
                            Originally posted by mcfarms View Post
                            Falling number in barley is used as a indication of germative energy tests for what we here in Canada stuck the 1900's of grain testing call chitting, CGC has done work using the RVA technology to develop tests for Canadian Malting barley don't know of any malting companies here that use it. The work was done here in the mid 2000's by Dr. Marta Izydorczyk .
                            Yes there is even equipment these days that can be hooked up to PX mach and scales that will automatically print results without the need for human entering.

                            But go figure nobody makes them use it or enforces use.

                            Comment


                              #15
                              No protein down under either....

                              Bakers, farmers struggle to make any dough on poor wheat crop - Chicago's iconic sandwiches - Italian beef heroes dripping with gravy, and hot dogs loaded with pickles and hot peppers - wouldn't be such culinary institutions without the bread. But this fall, bakers faced a crisis getting the right kind of bread to delis and sandwich shops locally and across the United States. Gonnella Baking Co - which supplies the buns to Major League Baseball's Wrigley Field - faced an unusual problem in October when flour from this year's U.S. wheat harvest arrived at their factories containing low levels of protein. That meant bakers couldn't produce bread with the airy texture customers demand, setting off two weeks of tinkering with temperatures and the mixing process, and the eventual purchase of gluten as an additive. By the time the alchemy was done, Gonnella had thrown away more than $20,000 worth of substandard bread and buns, said president Ron Lucchesi. "That really was a headache," Lucchesi said. The problem spans the $23 billion U.S. bread market and highlights a paradox in the global wheat trade. Despite a worldwide grains glut, high-protein hard wheat is scarce after two years of poor U.S. harvests. The shortage hurts bakers and millers who prize high-protein wheat, along with the farmers who grow it. Wholesale bakers such as Grupo Bimbo, Flowers Foods Inc and Campbell Soup Co's Pepperidge Farms are feeling the squeeze on margins, said Stephen Nicholson, senior grains and oilseeds analyst with Rabobank. All three companies have seen their stock prices fall over the last two years, a period when the benchmark S&P 500 index gained more than 26 percent. Millers such as Archer Daniels Midland Co , Ardent Mills, General Mills Inc have been able to pass on much of their higher wheat costs in sales of flour to bakers, he added. But bakers have not been able to pass those costs to grocers, who have been unwilling to pay higher prices because of increased competition and price deflation. Global wheat inventories have risen to record-high levels due in part to heavy production from Russia. Meanwhile, U.S. per capita consumption of wheat flour in 2016 fell to its lowest level in nearly three decades, and U.S. farmers planted their smallest winter wheat crop in more than a century. "It's a low-margin, pennies business, but now you've got even more disruption," said Robb MacKie, CEO of the American Bakers Association.

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