The Sask Wheat Development Commission arrived in Assiniboia with a full agenda packed with information for the region’s local ag producers on March 3. Mike Hall from East Central Research Foundation began the morning with a talk on nitrogen management and yield maximization. Later in the morning, Clark Brenzil from the Saskatchewan Ministry of Agriculture discussed weed control and herbicide resistance. Michael Japp ended the morning with a talk on FHB (Fusarium Head Blight) and disease management.
In the afternoon, Marlene Boersch from Mercantile Consulting gave a presentation about global wheat markets and marketing opportunities. “The prices being reflected are lower in than the world level,” Boersch said. But, the outlook for Canadian agricultural producers remained positive for producers, according to the analyst, even if international trade has been under unique pressures as of late. “Even under the difficult political and coronavirus circumstances, there’s still lots of trading going on.”
At the present, Italy, Algeria, the United States and Morocco are receiving the bulk of Canadian exports of durum. Europe in particular represented a growth in the export market for Canadian durum, despite competition from Black Sea wheat, which is poorer in quality as Boersch remarked. “In the EU, there has been a slow decline in production, but an up in consumption, which is good for Canadian exports,” Boersch clarified. Also, Boersch noted how exports to Turkey have increased. In general, the international market seemed to be healthy for Canadian wheat products, but especially durum. “We have a chance of durum coming up more, Boersch said, adding “Next year, stocks are likely to go up a little bit.”
Following Boersch’s segment, Marcello DiMarco and Kristina Pizzi from the Canadian International Grains Institute (Cigi) gave a presentation on the importance of wheat quality. They also talked about the New Crop Missions.
“Canada has been a consistent exporter of safe, quality and reliable wheat,” said DiMarco. He then explained Cigi’s role in Canadian grain exports. “Our mission is to be a trusted, independent source.”
Not to be confused with the Ontario-based Centre for International Governance Innovation (CIGI), the Canadian International Grains Institute is a not-for profit institute providing pre-market and in-market assistance for Canada’s grain sector. Established in 1972, Cigi has gained more than 45 years of involvement with the grain industry value chain within Canada and for the country’s international markets.
“Our facility is quite unique,” DiMarco said as he described their centre in Winnipeg. “We house commercial equipment. We provided learning and teaching. Ninety-five per cent of our funding comes from three groups,” DiMarco continued. These groups include Western Canadian farmers, grain handlers and exporters and the Canadian government, who all provide the bulk of the institute’s funding.
Cigi provides support for Canadian agricultural producers in many ways, such as outgoing assistance to optimize Canadian wheat sales. Also, Cigi invites those in Canada’s export markets to visit Canada, with the intention of advancing the country’s export wheat industry. Cigi also attempts to give farmers a broad understanding of how the international wheat market works.
“Canadian wheat has several quality factors,” Pizzi said. According to Pizzi, Canadian wheat is clean, uniform, consistent and undergoes processing in well-maintained facilities. Moreover, Canadian wheat is further strengthened by a reliability in supply. “Canadian wheat is known for its uniformity and consistency,” Pizzi said when comparing products in other nations. “Canada is one of the largest producers and exporters of high-quality wheat.”
She also talked about the stringent grading factors Canadian wheat endures prior to being released to the markets. Mildew, Fusarium damage, severely sprouted or sprouted grains represent some of the factors affecting the grades of the final products.
Sprout damage is an official grading for many agricultural products, including wheat. When wheat starts sprouting, an enzyme known as alpha-amylase is released, which breaks down the starch in the kernel. According to the Canadian Grain Commission, wheat high in this enzyme is undesirable for bakers and pasta manufacturers. For example, bread from sprouted wheat is gummy, deformed and filled with holes.
Also, frost and heat stress have an impact on the quality of wheat. “When we have crop damage, we’ll see harder kernels,” Pizzi said.
The day ended when Judy Elias from the Canadian Grain Commission held a lecture on grain grading and collecting representative samples. She also discussed the CGC programs available for producers.
