Wheat kernels are a living organism. Kernels respire, taking in oxygen and giving off carbon dioxide (CO2), water and heat. If wheat moisture is higher than 15%, respiration increases, resulting in grain heating. Insects also can contribute to grain heating even at lower moisture levels. Warm grain is ideal for fungal growth, therefore it’s vital to monitor grain temperature, moisture and infestation during storage.

Wheat quality during storage can be managed by:

• Aerating: It’s important that the air is cooler than the grain when aerating. Ideally, you should aerate overnight when temperatures are cooler.

• Checking for infestation: If insects are detected the best course is to fumigate.

• Regular heat turnover: Move the grain during storage to disturb hot spots caused by grain heating.

• Prioritizing: Use wheat with the highest moisture content first.

Canada’s shorter growing season doesn’t allow as much time for wheat to dry and for harvesting with as low a moisture content as wheat grown elsewhere. Since growing conditions are different every year, the wheat moisture content will vary.

Using Canadian standards, the Official Grain Grading Guide, the limit for moisture content is 14.5%. Farmers and grain handling companies can use grain dryers to reduce wheat moisture content to this level.

Wheat moisture content isn’t the only factor that impacts grain quality during storage; the environment (temperature and relative humidity) of a country, which affects the temperature of the grain, also plays a role.

Grain aeration and grain management are critical in managing wheat quality during storage. Aerate properly, check for infestation, monitor wheat moisture content and wheat temperature to detect hot spots, move the grain by turning it over and, if possible, use the wheat with the highest moisture content first before using other wheat.

The government does not mandate what gets grown. Canadian farmers are independent business people and make decisions for their farm based on their needs now and into the future.

While crop and livestock production account for 10% of Canada’s greenhouse gas emissions (excluding emissions from the use of fossil fuels or from fertilizer production), agriculture in the region also helps slow climate change by storing carbon on agricultural lands. Storing CO2 in soil as organic matter, as well as in perennial vegetation and in trees, reduces levels in the atmosphere itself.

Canada is known for the production and export of clean, consistent, high-quality wheat. This reputation is supported by on-farm decisions as well as the work of regulatory agencies like the Canadian Grain Commission (CGC), which inspect and certify export shipments based on established standards. 

Canadian farmers take pride in growing safe, nutritious and affordable foods that are enjoyed by customers around the world and follow best practices, such as those encouraged through the Keep it Clean program, to ensure that the grain they produce is grown in a way that meets the needs of global customers.

Grain handlers and exporters also follow good practices, including regular inspections and cleaning of facilities, and following standards such as ISO and HACCP. The Canadian Grain Commission (CGC) is responsible for monitoring export quality in coordination with the Canadian Food Inspection Agency, ensuring that exports meet the quality and food safety needs expected from global customers.

Test weight is impacted by many factors, which can include kernel size and shape, type of impurities, kernel surface properties, infestation which can impact the flour yield. Wheat with low test weight is negatively impacted by the factors mentioned, which means that its flour yield is expected to be lower

Lower levels of hard vitreous kernels (HVK) impact CWRS and CWAD quality differently. In CWRS, a very low level of HVK could result in the production of more break flour and less purifiable endosperm during milling. This is not what millers want. The flour produced from wheat with lower levels of HVK could also have lower starch damage which means lower water absorption, decreased amount of low ash patent flour and higher straight grade flour ash. Flour yield may not be impacted with HVK.

In CWAD, lower HVK can reduce the semolina yield and result in increased production of residual flour or clears. Semolina produced from CWAD with low HVK can result in the production of more fine semolina (reduced production of coarse semolina).

The Pesticides Regulatory Directorate (PRD) has a mandate to prevent unacceptable risks to people and the environment from the use of pesticide products. The PRD supports various stakeholders along the value chain and promotes compliance so informed decisions can be made by registrants, manufacturers, importers and users. Safe on-farm pesticide use is the responsibility of the farmer but is supported by the regulatory framework of the PRD.

Inspections by the PRD offer an additional assurance and may be conducted to determine compliance with such things as the directions on labels, distribution and use of registered products and may involve collecting samples for analyses, or examining facilities, product labels and documents.

As of April 1, 2026, the Pest Management Regulatory Agency (PMRA) became the Pesticides Regulatory Directorate (PRD), part of the Healthy Environments and Consumer Safety Branch (HECSB).

Glyphosate is quickly degraded by soil microorganisms. Low levels are detectable in the soil and environment, but glyphosate is considered a non-persistent herbicide. When glyphosate is applied to a crop according to the Canadian product label directions (rate, plant stage, etc.), product residues will be well below the allowable Maximum Residue Limit (MRL). A MRL is the maximum amount of residues that are expected to remain on food products when a pesticide is used according to label directions.

In Canada, MRLs are set at levels well below the amount that could pose a health concern. Learn more Report: https://inspection.canada.ca/food-safety-for-industry/food-chemistry-and-microbiology/food-safety-testing-bulletin-and-reports/pesticides-and-metals-in-selected-foods/eng/1596227691284/1596228117041

Each year, the Canadian Grain Commission (CGC) samples commodity export cargos for various pesticide residues to ensure they comply with importing Maximum Residue Limits (MRLs). Additionally, at the point of grain delivery, farmers are required to sign a Declaration Form, indicating that the grain being delivered is of a registered variety (for applicable crop types). Grain handlers also request a declaration from the farmer to assure that any pest control products used are registered and were used according to label directions.

Cereals Canada is a member to a national program called Keep it Clean. The program is a resource that supports the value chain including farmers and agronomists to protect access to global markets through responsible pesticide use.

There are a number of different dough conditioners that can be used in baking including:

• Alpha-amylase: These break down damaged starch into smaller sugar units, which are consumed by yeast during fermentation to produce carbon dioxide (CO2). Amylases help optimize the dough’s gas production, which improves loaf volume and enhances crust colour.

• Xylanase: These break down insoluble cell-wall compounds in the flour and create soluble fragments while releasing bound water into the dough for better gluten hydration. Xylanases enhance network formation in the dough and have a strengthening effect. They improve dough tolerance and machinability, resulting in improved loaf volume, crumb structure and softness.

• Hemicellulase: These break down the hemicellulose or pentosans in flour, which releases bound water into the dough for better gluten hydration. They improve dough machinability (dough is made more ‘machine-friendly’) and help improve loaf volume and crumb structure.

• Glucose oxidase: This dough additive causes a reaction that forms linkages in the dough’s gluten network. Glucose oxidase adds strength to the dough and makes it drier, which can help improve bread volume and result in a more uniform bread crumb.

• Lipase: These break down fat in the flour to produce mono- and di-glycerides. They are recommended for use in bread formulations that have lower fat levels. Lipases improve dough strength and can help improve loaf volume and crumb structure.

• Lipoxygenase: These break down fats in the flour that give pigments to the dough. They help improve crumb colour by making it whiter.

• Maltogenic alpha-amylase: This converts the starch into forms that resist firming (staling in the bread), which can make the bread softer over its shelf life (anti-staling agents).

Dough conditioners are divided into four groups:

• Reducing agents: These break down the linkages in the gluten network and make the dough weaker (more extensible and less elastic). They are typically used to reduce dough mixing time in commercial bakeries. Common types include L-cysteine and inactive yeast (glutathione).

• Emulsifiers: These are fat-based ingredients that function as dough strengtheners and crumb softeners. Dough-strengthening emulsifiers (such as diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), sodium stearoyl lactylate (SSL)) interact with the gluten network and make it more elastic and more extensible, which results in dough that is less susceptible to breaking when exposed to mechanical stresses (adds to its tolerance). They not only improve the strength of the gluten network but can also improve loaf volume and produce a finer crumb structure. Crumb-softening emulsifiers (such as monoglycerides) bind with the gelatinizing starch during baking, which prevents the crumb from firming as the bread ages. The result is improved crumb softness.

• Oxidants: These form linkages in the gluten network, which makes the dough stronger (less extensible and more elastic). Ascorbic acid is a commonly used oxidant.

• Vital wheat gluten: This increases the protein content of the flour and helps with gluten network formation. Vital wheat gluten can improve the tolerance and strength of the dough, which can improve loaf volume, produce stronger sidewalls and increase crumb strength.

Typically, starch damage levels in flour range between 5-8% (Megazyme results). These levels are optimal for overall baking performance. Baking absorption depends on the level of starch damage. If flour has higher starch damage, it will generally absorb more water. However, this water might be released back into the dough during fermentation and can result in a stickier dough with more extensible properties and overall weaker dough handling properties. This negative impact is more apparent if a long-time fermentation baking practice is used since it allows the enzymes to degrade the damaged starch to a greater extent. The resulting bread will have lower volume with a more open crumb structure and less bright (creamier) crumb colour.

The dough’s gas production capability depends on the level of starch damage. Higher starch damage can cause excessive gas production and reduced overall dough fermentation tolerance, resulting in reduced loaf volume and a more open crumb structure.

Canada has one of the most stringent regulatory systems in the world for pesticides, governed by Health Canada. Pest control products play an important role in improving wheat yield potential by reducing insects, weeds and plant diseases. They also help ensure food safety by reducing infection from plant diseases that produce mycotoxins, such as Fusarium graminearum and deoxynivalenol (DON; also referred to as vomitoxin).

Pest control product labels are legally binding documents in Canada. Under the Pest Control Products Act, product labels specify the amount of product, timing for application, amount of time between application and harvest, re-entry interval (how much time is needed after application before re-entry into the area) and personal protective equipment required for the product’s safe handling and use.

Cereals Canada is one of the member organizations of a national program called Keep it Clean, which is a resource for the value chain, in particular farmers, to protect access to global markets. Learn more about pesticide use and monitoring:

Pesticides and Health

Pesticides Facts and Figures

Pesticides and Health

Canadian farmers depend on exports and the maintenance of a strong reputation for Canadian products in the global marketplace. Canada’s robust regulatory system plays a fundamental role in supporting this reputation. The Canadian Grain Commission (CGC) plays a central role as a regulator for Canadian grains. This role includes oversight of Canada’s grain classification and variety registration system which sets the bar for Canada’s world-class reputation by ensuring that production and classes deliver on customer quality expectations in a consistent way. The CGC is also responsible for monitoring export quality in coordination with the Canadian Food Inspection Agency, ensuring that exports meet the quality and food safety needs expected from global customers.

Responsible Grain is being developed to proactively address sustainability issues that are of interest to the Canadian public, as well as respond to questions from consumers, both in Canada and export markets. It is intended to highlight that Canadian grain farmers are responsible stewards of Canada’s air, land and water. The intent is to further build on Canada’s reputation of providing high-quality food that is environmentally, socially and economically sustainable.

Demonstration of environmental sustainability is becoming a question more frequently asked by customers, especially in high-valued markets. A farmer-led, voluntary code will help address these questions without imposing significant costs and paperwork on farmers or exporters. Active involvement of farmers in the creation of a voluntary Code of Practice ensures that farm financial sustainability and operational practicality are key parts of the development process. This will not be the case in schemes developed without farmer engagement and imposed through government regulations or contractual conditions from buyers.

Through a national approach, we would have a consistent definition and measurement of sustainability. This helps the Canadian grain supply chain (including farm groups) influence how governments and companies develop policy and programs.

Falling Number (FN) is not an official grading factor in Canada. However, buyers can purchase grain based on specific quality characteristics such as a minimum FN. This type of request can be discussed with your grain handler.

Sprout damage is an objective grading factor. Wheat kernels are visually assessed for sprouted and severely sprouted kernels. The tolerances for the amount of sprouted and severely sprouted kernels depend on the wheat class (CWRS, CWAD, CPSR, CWRW, CNHR etc.) and grade. Find more information in Chapter 4 of the Official Grain Grading Guide.

The Canadian Grain Commission (CGC) supports Cereals Canada’s Harvest Assessment by providing CGC inspectors to grade all composite samples that represent the quality of wheat classes from Western Canada (CWRS, CWAD and CPSR).

Wheat shipped from Canada is shipped as commercially clean. Wheat cannot be shipped with dockage without the permission of the Canadian Grain Commission (CGC). The total tolerance (including total small seeds, large seeds, wild oats, roughage, and broken grain through #5 buckwheat sieve) for CWRS Nos. 1, 2, 3 is 0.5%.

For more information about export grade determinations visit pages 4-66 of the Official Grain Grading Guide https://www.grainscanada.gc.ca/en/grain-quality/official-grain-grading-guide/index.html

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The methods used by Cereals Canada for milling, analytical testing and end-product are available here. https://canadiancereals.ca/wp-content/uploads/2022/01/2021AnalyticalMethods.pdf

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Cereals Canada does not market grain and are unable to provide samples. We would be happy to connect you with one of Canada’s leading grain handlers to obtain samples and you will also be able to inquire about product availability, quality and pricing. Contact us for more information.

Canadian medium protein wheats are often sold on specifications outside of the official classification and grading system to meet varying customer needs with a dynamic supply. Blends sold on specification that include a high proportion of the Canada Prairie Spring Red (CPSR) wheat class are commonly referred to as CP+ or CPS+ and also can include varying amounts of CWRS, CNHR or other classes. The agreement of the specifications is between the buyer and seller.

Investments in rail, terminals, and country elevator facilities, made by the Canadian grain supply chain, have increased Canada’s capacity to efficiently move grain to customers around the world. In the 2025-26 crop year, Canada is expected to export 28.5 million tonnes of wheat, 3 million tonnes of barley, and 2.5 million tonnes of oats to over 80 countries.

In the 2024-25 crop year, Canada’s logistics system achieved crop exports of almost 52 million tonnes. Grain handling system continues to grow with new infrastructure investments in the country-elevator and terminal elevator network. There is strong capacity available within the grain handling system to support export shipments.

Gluten is made up of two different proteins: gliadin and glutenin. Gluten is formed when ground wheat or flour/semolina and water are mixed to form a dough. Wet gluten (WG) content is related to protein content. When protein content is higher, WG content generally will be higher.

For non-durum wheat, estimated yield in 2025 was 4.09 tonnes per hectare (compared to an average of 3.49 tonnes/hectare in 2020-24). For durum wheat, the estimated yield this crop year is 2.75 tonnes per hectare (compared to an average of 2.18 tonnes/hectare in 2020-24).

In 2025, Canada produced a record wheat crop. Exports of non-durum wheat are forecasted at over 23 million tonnes for 2025-26. Durum exports are forecasted at over 5 million tonnes for 2025-26.

Please connect with your Canadian grain supplier for the latest details on export availability by class for your market.

The 2024 spring wheat growing season started with ample rainfall and replenished soil moisture across the Prairies, but weather conditions became warmer and drier throughout the summer.

The month of May brought average or above-average precipitation to the Prairie provinces. Although producers in some areas experienced delays in seeding due to the wet conditions, the rainfall was welcomed across the growing region for its beneficial impact on soil moisture levels.

Periodic rainfall continued throughout the month of June in the northeastern parts of the growing region, but drier conditions emerged in southern Alberta and Saskatchewan. Below-average precipitation prevailed across most of the Prairies throughout July and the first half of August. Scattered rainfall, combined with higher-than-average temperatures, reduced soil moisture levels throughout the summer and delayed crop development in some areas. However, the abundant precipitation at the beginning of the growing season helped to protect overall yields, which were higher than average for both non-durum and durum wheats.

Visit the Growing Season Progress Report for a full overview of growing conditions throughout the 2024-25 season.

There are no commercial GM wheat varieties registered or grown in Canada. 

Cereals Canada supports innovation and science-based decision-making in agricultural biotechnology. We believe that advancements in crop technology can offer significant benefits to farmers and consumers. However, we also recognize the importance of market acceptance and regulatory approvals.

Customers seeking a Statement of Assurance can request it from the Canadian Grain Commission. The Statement of Assurance indicates that no transgenic wheat varieties are commercially registered or grown in Canada. 

Cereals Canada continues to monitor the regulatory landscape and market dynamics surrounding GM wheat.

Crop Insurance is a business risk management program offered to farmers in Canada. Crop Insurance provides insurance for crops that experience a loss in yield. The insurance provides coverage in the event a crop fails to grow or excess moisture prevents a crop from being seeded. Farmers can select different levels and options. In Canada, delivery of crop insurance is supported by the federal and provincial governments under the Canadian Agricultural Policy Framework.

For the most accurate comparisons between two or more wheat samples, we compare flour extractions at the same flour ash level. At Cereals Canada, these extractions are corrected at 0.50% ash, a value that is closer to the ash content of a commercially milled flour. Our calculations are based on our cumulative ash data that for every 0.01% difference in ash from 0.50%, the extraction percentage is increasing or decreasing by 0.50%.

Optimal tempering time can vary in different countries and may also vary depending on the target product specifications (for example producing a specific particle size in CWAD semolina). Generally, the following tempering times apply for most countries:

CWRS: 20-24 h

CPSR: 20 h

CWAD: 12-16 h for production of coarser semolina or 16-20 h for production of finer semolina

Alpha-amylase is the enzyme present in sprout damaged wheat that will negatively affect quality. Wheat that has sprout damage will have more alpha-amylase present than sound wheat (little to no sprout damage). The most common practice when using wheat with a low falling number (FN) is to reduce the addition of fungal amylase in the finished flour. If a mill is not adding fungal amylase to the finished flour, other ways to manage wheat with a low FN include:

• Reducing starch damage: Damaged starch is more susceptible to amylase attack (present in wheat with a low FN).

• Aggressive scouring: Alpha-amylase is concentrated on the outer part of the wheat kernel, which means more aggressive scouring could help remove some of this material and reduce the alpha-amylase content.

• Removing the tail-end flour streams: Tail-end flour streams tend to have higher levels of alpha-amylase.

• Using a color sorter in the cleaning house: Observe whether severely sprouted kernels can be removed to increase the wheat FN (and the resulting flour). Note: Camera sensitivity may need to be adjusted.

• Blending wheat with a sound FN with wheat with a low FN can be risky. FN values should be converted to a Liquefaction Number (LN; LN = 6000/(FN-50)) before calculating blend percentages. Contact Cereals Canada milling staff for more information on using this calculation for wheat blending.