WHEAT

Wheat was one of the first of the grains domesticated by humans. Its cultivation began in the Neolithic period. Bread wheat is known to have been grown in the Nile valley by 5000 B.C., and its apparently later cultivation in other regions (e.g., the Indus and Euphrates valleys by 4000 B.C., China by 2500 B.C., and England by 2000 B.C.) indicate that it spread from Mediterranean centers of domestication. The civilizations of W Asia and of the European peoples have been largely based on wheat, while rice has been more important in E Asia. Since agriculture began, wheat has been the chief source of bread for Europe and the Middle East. It was introduced into Mexico by the Spaniards c.1520 and into Virginia by English colonists early in the 17th cent.

The great wheat-producing countries of the world are the United States, China, and Russia; extensive wheat growing is carried on also in India, W Europe, Canada, Argentina, and Australia. In the United States the wheat belt covers the Ohio Valley, the prairie states, and E Oregon and Washington; Kansas leads the states in production.

MILLING WHEAT

Origin: India/USA/South America/Canada/Australia/Sellers Option

Specifications:

Test Weight: 78 KG/HL Min

Protein: 11.5 % Min

Moisture Content 12% Max

Falling Number 300 Min

Damaged Kernels 0.5% Max

Foreign Material 0.5% Max

Imperfect Grains 0.5% Max

Shrivelled / Shrunken Grains 1.5% Max

Wet Gluten 26% Min

Dry Gluten 9 % Min

Dockage 1-3% Max

Radiation Normal

SOFT WHITE WHEAT

Origin: USA/South America/Canada/Australia/Sellers Option

Specifications:

Protein 11.5% min

Moisture 14% max

Gluten: 28% min

Natural weight not less than 701 gl

Grain admixture 2.0%

Lift admixture 3.0%

SOFT WHEAT GRADE2

Origin: USA/South America/Canada/Australia/Sellers Option

SPecifications:

Moisture content: 12% - 13% max

Protein content: 8% - 10% min

Damaged kernels: 4% max

Heat damaged kernels: 0.2 % max

Foreign matter: 0.8% - 1.0% max

Dockage: 1-3% max

Wet gluten: 25%min

Radiation: normal

RED HARD WINTER WHEAT GRADE2

Origin: USA/South America/Canada/Australia/Sellers Option

Specifications:

Minimum Test Weight after removal of dockage per : 79.00 kg / hl

Protein (by NIR):11.5% Minimum Dry Matter basis

Moisture:14.00% Maximum

Foreign Material:00.75% Maximum

Falling Number:250 - 275 sec/g activity

Heat Damaged Kernels : 00.50 %

Total Damaged Kernels:1.00%

Smutty Kernels :0.10%

Shrunken & Broken Kernels : 1.50%

Dry gluten basis : 10 %

Wet gluten percentage basis: 25 %

RED HARD SPRING WHEAT GRADE2

Origin: USA/South America/Canada/Australia/Sellers Option

Specifications:

Specific weight: 74 kg/hl

Moisture content: 13% max

Protein content: 15% - 20%% max

Heat damaged kernels: 0.2% max

Damaged kernels: 4% max

Foreign matter: 08% - 1.0% max

Wet gluten: 25% - 27% max

Fallen number: 300 sec

Radiation: normal

DURUM WHEAT

Origin: USA/South America/Canada/Australia/Sellers Option

Specifications:

Protein: 12.5% Min

Moisture: 13.5% Max

Falling Number: 300 Min

Heat Damaged Kernels: 0.2% Max

Total Damaged Kernel: 4.0% Max

Shrunken & Broken Kernels: 5.0% Max

Total Defects: 5.0% Max

Total other classes: 2.0% Max Foreign Material: 0.7% Ma.

Dockage: 1.5% Max

Test Weight: 58 lbs per bushel

Vitreous Amber Kernels: 80% Min.

FEED WHEAT

Origin: USA/South America/Canada/Australia/Sellers Option

Specifications:

Protein:8% Min

Moisture: 4% Max

Test Weight:73kg/Hl

Total Damaged Kernels:8%

Heat Damaged Kernels: 2%

Broken Kernels: 5%

Foreign Material: 3%

Radiation: Normal

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