Higher Hagbergs but low proteins

3 November 2000




Higher Hagbergs but low proteins

EXCEPTIONAL Hagbergs, similar specific weights, but lower proteins compared with the five-year average. That sums up this years UK wheat quality, according to the HGCA.

The conclusion is based on more than 20,000 samples, substantially more than last year.

"Domestic milling markets should have few problems finding suitable quality to meet their requirements," says HGCA economist Rupert Somerscales.

The crops quality also compares favourably with French and German wheat, much of which was damaged by poor harvest weather, he notes.

This years average Hagberg is 292, well up on the five-year mean of 278. In 1999 the figure was below 240. More than 80% of Group 1 wheats are above 250, averaging 327.

Specific weights at 76.6kg/hl are in line with last year and the five-year mean. eastern counties fared best with 77.1 – Scotland averaged only 75.1. Top performers were Hereward and Shamrock on 78.8 and 78.0kg/hl respectively.

Proteins averaging 11.9% of dry matter are similar to last year and the lowest for five years. They ranged from 12% in the East to 11% in Scotland. Spring wheats Axona and Paragon were highest at 14 and 13.9% respectively. Hereward, Malacca, Shamrock and Chablis all topped 12.5%.


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