Carberry is it under the knife also with new wheat rules in 17.

[TOM4CWB]

OK Logic and spelled out policy... mean nothing.

Tin Foil Hat time... AGAIN.

Over and Out.

[SASKFARMER3]

No its not tin foil hat tommy.
This new thing smells funny.
Top varieties are now shit.
That's the funny part.
Carberry we are happy with so will give up 5603. Yes yield will be down but also lodging wont be as much of a problem. But if Carberry is dropped to feed wow.
So yes Farm it will be in a year or two if all this shit show goes through.

[furrowtickler]

So who exactly is making these decisions ??

[SASKFARMER3]

Yes tom take off your Dunce hat and tell us what guys are on these boards that are making this decision. Who all the participants are.
We as farmers need to know who is holding all our cards with our best interest in mind.
Because for this farmer it looks like new seed each year as they will drop good varieties and make us get new ones.

[farmaholic]

Yup, I believe Carberry specs set the low end of the class and Glenn the high end.

I wonder if Bucket's comments aren't true. A lot of Western Canada, up until last year, enjoyed(Ouch, sorry too wet guys) higher than average precipitation and maybe that has something to do with the gluten strength.

Without knowing for sure, I always thought high protein wheat was an indicator of good bread wheat(dough characteristics). Does high protein equal high gluten? Can you have low protein and high gluten? Hopefully the Industry could see through something so simple. Where's my hat?

[farmaholic]

I personally don't care what they call it or reclassify it as or to. What will it do to the price spectrum?

Any other industry has the bar set for their products. No one would take less for the better. How about the "less desirable" class adopts the current CWRS prices and the "more desirable" class has a premium built into their prices. Not a step down but a step up!!!

I didn't have enough caffeine this morning yet, obviously I'm not thinking clearly...

[farmaholic]

Protein
Protein indicates the amount of gluten available in the flour. Gluten is the substance that develops when the protein, which occurs naturally in wheat flour, is combined with liquid. Because gluten is able to stretch elastically, it is desirable to have a higher gluten flour for yeast-raised products, which have doughs that are stretched extensively; like pizza, most breads, and bagels. For piecrusts, cookies, and pastry to be short and crumbly, a lower protein flour is better. Protein levels range from 7% in pastry and cake flours to as high as 15% in high-gluten bread flour.

[SASKFARMER3]

So is this really the Dumming down of Canadian Wheat.
Ever try to bake a decent loaf of bread using USA flower.
It turns out awful.
Just saying people want Canadian flower. My folks use to take it down to Phoenix because neighbours down their loved it.
I just think something is funny about this whole thing. Top varieties are gone yet replacements are mostly useless.

[farming101]

If Canada has a low gluten problem where does that put US wheat?

[URL=http://photobucket.com/]/URL]

Averages haven't changed much. Environment during growing season and poor blending at port likely a factor.

[furrowtickler]

Hopefully there is additional premiums come out of these changes, because as it sits right now it is getting almost imposible to get #1 high pro hrsw and even then it is worth very little over junk wheat for ethonal.
Having till 2018 gives enough heads up, as long as rules don't continue to change midstream.