MANDAN, N.D. — Harvest of the U.S. spring wheat crop is nearing the finish line with 95 percent of the U.S. crop in the bin according to the latest USDA Crop Progress report. The majority of the crop that remains to be harvested is in Montana and North Dakota. Rain over the past couple of weeks has caused harvest delays for some producers. Quality of the crop appears fairly consistent compared to previous weeks. At the NDSU Wheat Quality Lab, nearly 80 percent of the expected samples have been analyzed for kernel quality and grading characteristics. Average protein on the samples inched up a bit this week to 15.4 percent (12% moisture basis) and test weight is similar to last week at 61.6 pounds per bushel (81.0 kg/hl). Falling number values are high with an average of 433 seconds. Total defects are similar to last year at 0.9 percent, with most being shrunken and broken kernels. The crop currently grades a No. 1 Dark Northern Spring.
Harvest of the North Dakota durum crop continues at an above average pace. Some areas report that durum harvest is complete, while other areas are around 70 percent or so. The USDA Crop Progress Report shows statewide harvest nearing 90 percent complete. Producers continue to report variable yields with fairly strong test weights, high protein and good color. There are areas with lower test weights and with the recent rains, some color loss. However, it appears this is in a fairly small portion of the crop. The Wheat Quality Lab at NDSU has analyzed 40 percent of the expected durum quality samples. Protein on the samples is averaging 15.7 percent (12 percent moisture basis), test weight is slightly lower than last year’s final value at 60.1 pounds per bushel (78.3 kg/hl) and falling numbers are high with an average of 415 seconds. Total defects are at 1.3 percent and average vitreous kernel content is 93 percent, giving the crop a current grade of No. 1 Hard Amber Durum.
|Wheat Harvested by State||9/5/21||Last Week||Last Year||5 yr. Avg|
As of September 5, 2021
— ND Wheat Commission
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