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C & M Seeds Industry Day 2011
 

C & M Seeds Industry Day 2011

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  • This is CIGI’s pulse processing facility. CIGI supports the Canadian pulse industry through the testing of pulses to determine their processing and end use characteristics. Pulses are evaluated on a pilot scale to reflect commercial processes and on a laboratory scale for research purposes.
  • Our new twin screw cooking extruder – developing more new healthy snacks – extruded instead of fried. Also used to assess use of different grains in aquafeedAlso developing new products such as fish food.
  • These are pea poppers made on the extruder. Demonstrates a healthy snack made from 100% yellow pea flour.
  • Analytical Services Lab = supporting all of CIGI- new product development as well as quality testing.

C & M Seeds Industry Day 2011 C & M Seeds Industry Day 2011 Presentation Transcript

  • ONTARIO WHEAT QUALITY
    Michael Reimer
    Technical Specialist, Ontario Wheat
    June 30, 2011
  • Technical Services & Customer Support
    • Participate in technical missions
    • Gather market information for future exports
    • Provide technical support to industry
    • Respond to customer inquiries
    • Coordinate product testing with customers
  • CIGI Technology Departments
    • Milling
    • Analytical Services
    • Baking
    • Noodles and Asian End Products
    • Pasta and Extrusion
    • Pulse Processing
  • BUHLER LAB MILLING
  • Pike Lake Golf & Country Club Resort9606 Pike Lake Road,Minto, Ontario
  • DEHULLING
    GRADER
  • ONTARIO WHEAT QUALITY
    ONTARIOQUALITY SCOOP
    SMART Plots Wheat Quality STUDY
    MIXOLAB STUDY
    Exploring new technology to more accurately and efficiently determine quality
    Timely and accurate assessment of new wheat crop
    Understanding wheat quality issues
    Crop management information to improve wheat quality
    Provides valuable information to end-users
  • WHEAT MARKETING & MARKET DEVELOPMENT
    MARKET DEVELOPMENT PROJECTS
    DOMESTIC AND EXPORT WHEAT QUALITY SURVEY
    ONTARIO WHEAT QUALITY INFORMATION
    C & M SEEDS
    ARABIC BREAD
    Publications for existing and potential customers
    Understanding end-users wheat quality needs
    Promoting and marketing new Ontario Wheat Classes
    Using CESRW to make Arabic flat bread
    Setting better quality guidelines
    Eastern Hard White Winter & Eastern Durum
    New market opportunities
  • DOMESTIC: SOFT WHEAT QUALITY PARAMETERS
  • ALVEOGRAPH – PeakAssociated with Gluten Strength Lower P Value= Weaker Gluten
    SURVEY
    Survey Mean
    OCCC
    Data from the 2009 and 2009 Ontario Quality Scoop Programs
  • Market Development: Arabic Bread Project
  • C & M SEEDSWheat Market Development
    Characterizing the quality of new Eastern wheat classes
    Eastern Hard White Winter wheat
    Eastern Amber Durum
    Matching quality characteristics with end-products
    Lab and Pilot Scale Analysis and Processing
    Whole grain baked goods
    Whole grain pasta products
    Assisting in identifying new markets for Ontario-grown wheat
  • TECHNICAL & PROF. ASSOC. COMMITTEES
    Representing the Interests of the Ontario Wheat Industry as a member of committees & professional associations
    ONTARIO CEREAL CROP COMMITTEE
  • SMART PlotsWheat Quality
    Canadian Eastern Soft Red Winter Wheat
  • SMART Plots: Wheat QualityBackground
    Industry feedback:
    Declining Eastern Soft Wheat end-use quality
    Decreasing protein content & gluten strength
    Flour Protein Content
    Common end-use quality specification
    Crude protein content
    Gluten
    The dough-forming protein of wheat flour
    Gliadinand Glutenin
    Form a continuous viscoelastic network when flour is mixed with water to form dough
  • SMART Plots: Wheat QualityBackground
    Soft Wheat Flour End-Products
    Range of requirements for GLUTEN STRENGTH
    GLUTEN STRENGTH
  • SMART Plots: Wheat QualityBackground
    Possible reasons for declining protein levels and gluten strength:
    Inverse relationship between yield and protein
    Variety selection
    Crop Management
    Lack of premiums for quality
  • PROTEIN vs. YIELD
  • GRAIN PROTEIN: Historical Data
    OCCC Survey Range
    Historical data courtesy the Canadian Grain Commission Eastern Canadian Harvest Survey
  • OCCC SURVEYFLOUR PROTEIN
    Survey Mean
    Data from the 2009 and 2010 Ontario Quality Scoop Programs
  • SMART Plots: Wheat QualityA unique look at the impact of N and Fungicide on Soft Wheat Quality
    OBJECTIVES:
    To examine the effect of standard and high nitrogen rates on soft wheat gluten strength.
    To examine the effect of fungicide application on soft wheat gluten strength.
    To evaluate the gluten strength of six commonly grown soft red winter wheat varieties in Ontario.
  • SMART Plots: Wheat QualityWheat Samples
    96 CESRW samples were obtained from the OMAFRA Managed Field Scale Trials
     
  • SMART Plots: Wheat QualityAnalysis of Flour Protein By Location
    A
    B
    B
    C
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityLocations
  • SMART Plots: Wheat QualityPROTEIN QUANTITY
    PARAMETERS:
    Flour Protein – total amount of crude protein
    Wet Gluten – wash away starch and soluble protein
  • SMART Plots: Wheat QualityPROTEIN QUANTITY
    Findings:
    Variety is a significant factor of both flour protein and wet gluten
    Genetics play a significant role in determining protein content
    High Nitrogen application significantly increased both flour protein and wet gluten
  • SMART Plots: Wheat QualityFlour Protein: Nitrogen Within Variety
    OPTIMAL RANGE
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualityFlour Protein
    A
    AB
    ABC
    ABC
    BC
    C
    170 kg/ha
    Mean
    100 kg/ha
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityPROTEIN QUALITY
    Describes the functionality/suitability of the protein as it relates to producing specific end products
    PARAMETERS:
    Alveograph P
    Alveograph L
    Alveograph W
    Lactic Acid Solvent Retention Capacity
  • SMART Plots: Wheat QualityMethods – Alveograph
    P: The amount of pressure required to inflate the dough.
    L: Measure of dough extensibility.
    W: The amount of work required to inflate the dough bubble.
  • SMART Plots: Wheat QualityMethods – Alveograph
    CANADA EASTERN SOFT RED WINTER WHEAT
    CANADA WESTERN HARD RED SPRING WHEAT
  • SMART Plots: Wheat QualityPROTEIN QUALITY
    Findings:
    Both Variety and Nitrogen significantly affected all protein quality parameters
    Fungicide application significantly affected Alveograph P and W values
    There was a significant Variety*Fungicide interaction for Alveograph P values
    Varieties responded differently to fungicide treatment
  • SMART Plots: Wheat QualityAlveograph P
    Weak gluten flour has low P value
    A
    B
    BC
    D
    D
    CD
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAlveograph P: Nitrogen Within Variety
    OPTIMAL RANGE
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualityAlveograph P: Fungicide Within Variety
    OPTIMAL RANGE
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualityAlveograph W
    A
    A
    A
    B
    C
    C
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAlveograph W: Nitrogen Within Variety
    OPTIMAL RANGE
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualityAlveograph W: Fungicide Within Variety
    OPTIMAL RANGE
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualityLactic Acid Solvent Retention Capacity
    A
    B
    B
    C
    CD
    D
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityLA SRC: Nitrogen Within Variety
    CRACKERS
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualitySummary
    CAUTION: CONCLUSIONS SHOULD NOT BE DRAWN UNTIL FURTHER RESEARCH IS CONDUCTED
    Current CESRW varieties are quite variable in quality
    HIGH NITROGEN RATES (170 kg/ha)
    Increased protein quantity in all Varieties
    Protein quality was improved only in some Varieties
    FUNGICIDE APPLICATION
    Appears to have some impact on Alveograph P and W values in certain Varieties
    Protein quantity was not necessarily indicative of protein quality
    Varieties that demonstrated good protein functionality were not necessarily those highest in protein content
  • SMART Plots: Wheat QualityMoving Forward
    Manageable number of samples
    Examine other wheat classes (HRW, HRS, SWW)
    Economic feasibility study
    Create a Eastern wheat quality database
    Agronomics
    End-use quality
  • Acknowledgments
    Grain Farmers’ of Ontario
    Dr. David Hooker, Ridgetown Campus, U of Guelph
    Peter Johnson, OMAFRA
    Dr. Koushik Seetharaman, University of Guelph
    CIGI Technology Section
    Milling, Baking, and Analytical Services
  • Questions ?
  • MANAGED FIELD SCALE TRIALSStatistical Analysis
    MIXED MODEL
    Fixed Variables
    Nitrogen
    100 kg/ha
    170 kg/ha
    Fungicide
    None
    T1 & T2
    Random Variable
    Variety
    25R39, 25R47, 25R51, E1007R, Emmit, R045
  • SMART Plots: Wheat QualityAnalysis of Wet Gluten By Location
    A
    B
    B
    B
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAnalysis of Alveograph P By Location
    AB
    A
    A
    B
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAnalysis of Alveograph W By Location
    AB
    AB
    A
    B
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAnalysis of Alveograph L By Location
    A
    A
    AB
    B
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAnalysis of Lactic Acid SRC By Location
    A
    AB
    BC
    C
    Levels not connected by the same letter are significantly different
  • MANAGED FIELD SCALE TRIALSMethods – Protein Quantity
    GLUTOMATIC
  • SMART Plots: Wheat QualityWet Gluten: Nitrogen Within Variety
    Each error bar is constructed using 1 standard error from the mean.
  • SMART Plots: Wheat QualityWet Gluten
    A
    AB
    BC
    C
    C
    C
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAlveograph L
    A
    AB
    B
    BC
    CD
    D
    Levels not connected by the same letter are significantly different
  • SMART Plots: Wheat QualityAlveograph L: Nitrogen Within Variety
    Each error bar is constructed using 1 standard error from the mean.
  • MANAGED FIELD SCALE TRIALSMethods - Quality