Wheat Class Modernization Canadian National Millers Association September 13 th , 2016

1. Wheat Class ModernizationCanadian National Millers AssociationSeptember 13th, 2016

2. Contents • Background and Objective for the Modernization Proposal • Wheat Rye Triticale Quality Evaluation Team • CGC Wheat Classification Process • Transitioning Varieties Information • Wheat Classes • Questions

3. Background for Modernization Proposal • Customer concerns related to gluten strength had increased in last few years (2010-2013)–initially thought to be an environmental issue • Gluten strength is a function of wheat’s glutenin and gliadin proteins and is key to bakery processing, crumb structure and gas retention in a loaf • Not all Canadian wheat varieties have the same protein components: Quality of protein just as critical as Quantity

4. Background for Modernization Proposal • CGC asked by Industry to review CWRS and CPSR classes parameters and varieties to ensure consistent quality • Historically varieties have not been reviewed once they have been registered by CFIA and assigned to a specific class on the CGC Variety Designation List • The PRC-WRT reviews and adjusts the check varieties for benchmarking various quality attributes as required thereby providing a mechanism for future change. • CGC developed a proposal, consulted with Industry, had discussions at the Prairie Grain Development Committee meetings in particular the Prairie Recommending Committee-- Wheat Rye and Triticale Committee. • CGC asked by Industry to review CWRS and CPSR classes parameters and varieties to ensure consistent quality • Historically varieties have not been reviewed once they have been registered by CFIA and assigned to a specific class on the CGC Variety Designation List • The PRC-WRT reviews and adjusts the check varieties for benchmarking various quality attributes as required thereby providing a mechanism for future change. • CGC developed a proposal, consulted with Industry, had discussions at the Prairie Grain Development Committee meetings in particular the Prairie Recommending Committee-- Wheat Rye and Triticale Committee. PRC_WRT: Prairie Recommending Committee Wheat Rye & Triticale

5. Objective of the Modernization Proposal Core principle: • Canada’s wheat classes are a critical part of the total grain quality assurance system • Rationale: • provide a more consistent and balanced functionality • increasing demands for more consistency by stakeholders and customers both domestically and internationally • Objective: A modernized wheat class system which will: • meet Canada’s wheat production and handling needs • address processing and export needs • ensure a consistent quality profile in each class

6. Proposal to Modernize Wheat Classes • The CGC proposed the following: • Resolve the quality parameters of the CWRS and CPSR classes to ensure consistency of quality • Implement transition processes for those varieties that no longer fit in the quality parameters for CWRS and CPSR • Develop a new milling wheat class to accommodate varieties that no longer fit in CWRS and CPSR

7. Canada’s Comprehensive Foundation for Quality Variety Registration CFIA • Crop Life Development Companies • Breeders • Farmers Wheat Classification CGC • Grading • Handling System • Marketers Quality Assurance & Grading System CGC • Farmers • Handlers • Marketers • Customers

8. PRC: Wheat, Rye & Triticale Quality Evaluation Team CWRS and CPSR • Quality check varieties (3-4) for comparison, multiple sites across Prairie Provinces • Parameters reviewed: Wheat protein, Test weight, Falling Number Flour protein & Flour Yield Amylograph Viscosity, Flour Ash, Flour colour FarinographGluten Strength (mixing stability) Water absorption Extensograph Gluten Strength (resistance to extension) (2014) Bread making by CSP method (LNT method 2016) Noodle making quality

9. PRC: Wheat ,Rye &Triticale Quality Evaluation Team • WRT Quality Evaluation Team added Extenosgraph testing in 2014 • Better measure of Gluten strength • Farinograph is a better measure of water absorption and it is used in doing extensograph test • Changed Baking method from Canadian Short Process (CSP) to Lean No Time (LNT) • LNT a better method to discriminate the gluten strength of wheat varieties. • LNT fast,simple method with reduced shortening, salt and eliminated oxidant • LNT focus on objective parameters: Loaf Volume and Loaf Top Ratio

10. Canadian Short Process Baking Method Control Check 1 Sample 1 Control Check 2 Control Check 1 Control Check 2 Sample 1 Control Check 1 Control Check 2 Sample 2 Control Check 1 Control Check 2 Sample 2

11. Lean No Time Baking Method Sample 2 Sample 1 Control Check 2 Control Check 1 Control Check 1 Control Check 2 Sample 1 Control Check 1 Control Check 2 Sample 1

12. Resolve the Quality Parameters of the CWRS class Objective: • protect CWRS quality and consistency and ensure new varieties meet requirements for milling performance, dough strength, protein quantity and end product quality. Process: • PRC-WRT* reviewed and changed the current check varieties used for registration in all CWRS trials – Central, Western & Parkland to ensure consistency. • proposed Glenn and Carberry as “boundary” check varieties for the Central and Western Trials • removed Unity and Lillian as quality checks *Prairie Recommending Committee Wheat Rye & Triticale Control Check 1 Control Check 1 Control Check 1 Control Check 1

13. Quality Parameters of the CWRS Class • Candidates with gluten strength below Carberry will be removed from the CWRS class • Candidate cultivars with gluten strength above Glenn will be re-assigned to another class • Recognized different Parkland growing conditions

14. Extensograph Rmax (BU) for CWRS Varieties Grown in the Eastern Prairies - 2014 Harvest Maximum Minimum Extensograph Rmax (BU)

15. Extensograph Rmax (BU) for CWRS Varieties Grown in the Western Prairies – 2014 Harvest Minimum

16. Quality Parameters of the CPSR Class Objective: • Strengthen the quality and consistency of the CPSR class and ensure new varieties meet requirements for milling performance, dough strength, protein quantity, water absorption and end products. Process: • Glenn as check variety as the approximate high-end of gluten strength, good extensibility “balance” • Use AAC Foray as the medium-high gluten strength check and HY537 as the medium-low gluten check • Maintain 5700PR as the minimum gluten strength check

17. Quality Parameters for the CPSR Class Proposed new check varieties: Result: Class with lower protein than CWRS and higher gluten strength than the upper limit of the CWRS class, improve water absorption, maintain good extensibility

18. Background for Modernization Proposal • The Canadian Grain Commission (CGC) has the authority: • to designate a new or existing variety to a specific wheat class • The role of the CGC’s variety designation lists: • identify which varieties are eligible for each class • keep ineligible varieties from undermining quality of grain shipments • reduce transaction costs and facilitate efficient trade & handling • are updated as new varieties are registered

19. Resolve the Quality Parameters of the CWRS class Process: • The CGC continues to: • thoroughly examine the PRC’s WRT Quality committee’s quality data of cultivars recommended for registration • use this data for assigning class designation • review(ed) varietiespresently classified as CWRS to ensure they still meet the end-use functionality • transition any existing varieties into a different class as appropriate Result: • Greater predictability and uniformity in the registration process and guarantee greater consistency within the CWRS class

20. Resolve the Quality Parameters of the CPSR class • The CGC continues to: • thoroughly examine the PRC’s WRT Quality Evaluation Team’s quality data of cultivars recommended for registration • use this data for assigning class designation • review(ed) varietiespresently classified as CPSR to ensure they still meet the end-use functionality • transition any existing varieties into a different class as appropriate Result: • Greater predictability and uniformity in the registration process and guarantee greater consistency within the CPSR class

21. Implement Variety Transition Processes Objective: • Implement transition processes for managing and improving wheat class consistency • The transition of varieties needs to be carefully managed and ensure minimal financial impact on all stakeholders Process: Two protocols have been implemented: • Reviewed current varieties in each class to ensure appropriate placement on CGC’s Variety Designation Lists with owner notification as appropriate • Lines currently in variety trials which do not meet the quality of the current or new check varieties will be assessed

22. Ensure Appropriate Placement on CGC’s Variety Designation Lists Process: • If a variety no longer met newclass quality objectives, a letter was sent to the owner indicating that the CGC will be transitioning the variety to another class. • Owner notification of a variety for which there was insufficient data (no • extensograph) to make a decision will require evaluation prior to any decision. • Owner will grow their variety for 2 years at minimum 6 usable sites across • western Canada against the new class check varieties. • CGC will conduct analysis and provide the data to the variety owner after each year. • After two years CGC will determine if variety stays in the class or transitions to another class

23. Developed a New Canada Western Milling Class (CNHR) Objective: • Develop a new western Canada milling wheat class to address changing customer requirements and farmers’ desire to grow higher yielding, lower gluten strength varieties Process: • WRT-QETImplemented Faller, Unity, and Conquer as the initial check varieties (2015) Result: • Cultivars will have good milling quality and good water absorption, but lower gluten strength than both the CWRS and CPSR classes • Protein content will span a broad range

24. Varieties Designated to Another Class Represents 20% of current acreage in 2015

25. Specific CWRS Variety Survey 2010-2016 38% 42% 33% 27% 22% 18% 10%

26. Specific CPSR Variety Survey 2013-2016 53% 54% 46% 38%

27. Existing Class Profile (Gluten Strength vs Protein) Current: Hard Red Spring Wheat Canada vs U.S. Proposed: Hard Red Spring Wheat Canada vs U.S. CWES CWES Glenn Glenn CPSR 5700PR Glenn CPSR CWRS CWRS Gluten Strength Carberry Harvest, Lillian, Unity Harvest, Lillian, Unity 2016 CNHR Canada Northern Hard Red Faller, Prosper Elgin ND Faller, Prosper Elgin ND Faller, Prosper Elgin ND Protein Content % Protein Content % Note: U.S. HRS in blue, chart for illustration purposes only

28. Western Wheat Classes & Grades July 31, 2016 and August 1, 2016 ** * *Canada Western Special Purpose **Canada Northern Hard Red