Proceedings of the 10th National Conference on Wheat Utilization Research Tucson, Arizona: November 16-18, 1977 (Classic Reprint) - Hardcover

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Excerpt from Proceedings of the 10th National Conference on Wheat Utilization Research Tucson, Arizona: November 16-18, 1977

Before proceeding into an examination of the wheat grading systems of five major wheat exporting countries, it is important to understand why they have grading systems. The systems were designed and adopted in order to enable the countries to establish the market value of their grains. Foreign buyers rely on grades to obtain consistent quality from shipment to shipment. Accordingly, an efficient and reliable grading system is essential to the effective marketing of wheat.

In establishing an effective grading system, the first step is usually to differentiate between different classes of wheat such as hard red spring, hard red winter, soft white spring, amber durum, and so on. Each class can then be subdivided into subclasses or grades, usually on the basis of physical characteristics such as test weight and appearance, and presence of other grains and foreign matter. Physical characteristics which are assessed visually are generally used in most countries that have wheat grading systems to make the grading operation as practical as possible. Limits in moisture content are usually adopted for the standard or straight grades. Grades or subclasses can be further subdivided according to other physical, and in some cases, chemical criteria in order to more precisely define their market value. A very important chemical criterion used to subgrade certain classes of bread wheat is protein content. Australia, Canada, France, and the u.s.a. Have adopted systems for the segregation of bread wheat on the basis of protein content and apply this segregation to their respective grading systems.

Let us now look at the grading systems of the five major wheat exporting countries, Argentina, Australia, Canada, France, and the u.s.a.

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