All of the grains have low protein content
The quality of bread grain is inconsistent
Nearly 60 per cent of the winter wheat samples and about half of the spring wheat samples analysed as part of the grain monitoring are of milling quality (hectolitre weight ≥78 kg, falling number ≥180 and protein content ≥11.5 %). If 12.5 per cent is used as the minimum requirement for protein content in spring wheat, one fifth of the analysed spring wheat samples are of milling quality.
Average hectolitre weight of winter wheat is 81.1 kilos and that of spring wheat is 78.6 kilos, which means that they are at last year's level. Protein content (12.4 %) of the analysed samples of spring wheat is lower than that of last year, and so is the falling number, 245. In about 15 per cent of the analysed spring wheat samples the falling number has been below 180. The average protein content of winter wheat is 12.4 per cent and the falling number 264. The majority of the analysed spring wheat samples were harvested in the weeks 36 and 37.
The average falling number of rye is 103. Only 18 per cent of the analysed samples have a falling number above 120. Half of the analysed samples have a falling number below 80. The average hectolitre weight of rye is 76.7 kilos.
Malting barley has adequate protein content and grain size
Barley with low protein content is used for malting. The average protein content of the malting barley at 10.5 % is the lowest in the 2000s. The protein content of the samples intended for malting is on average 10.2 %. The grain size of malting barley (>2.5 mm graded by sieving) is 90.7 per cent on average, which is higher than last year. The grading result in 85 per cent of the analysed samples is above 85 per cent (sieving 2.5 mm≥ 85 %). The hectolitre weight is on average 68.5 kilos.
Feed grains have low protein content
The average hectolitre weight of barley is 65.0 kilos and that of oats 57.7 kilos. The average hectolitre weight of oats is the highest of the 2000s and the hectolitre weight of barley is the next highest for that period.
The grain size of the feed grain is good in the analysed samples. The amount of shrivelled grain is on average 2.0 per cent for barley and 4.0 per cent for oats when measured with a two millimetre sieve.
The protein content of feed grain is clearly lower than it has been for several years. Last time the average protein content of barley was as low, was over 20 years ago. The protein content of barley is on average 10.6 per cent and that of oats 12.1 per cent.
For additional information, please contact:
Head of Unit Mirja Kartio tel. +358 20 77 25090
Senior Researcher, Head of Section Elina Sieviläinen tel. +358 20 77 25092