date:Sep 22, 2013
n wheat, which is important to the fermentation process in making bread, has an inverse relationship to yield. The more robust the yield, the lower the protein.
Last year, Canada Western Red Spring wheat averaged 13.9 percent protein, up from 13.1 percent in 2011 and 13.4 percent in 2010, according to the Canadian Grain Commission. Data for the current crop is not yet available.
Canada is not the only exporter with big wheat supplies. Wheat also looks ample in the Black Sea region and Australi