French milling wheat quality - France Export Céréales · 2019. 12. 20. · wheat is graded as either “Superior” or “Premium” quality milling wheat. An array of different

HARVEST2018

> PUBLICATIONOctober 2018

French millingwheat qualityFrench millingwheat qualityFrench milling

ON DELIVERYTO COLLECTION SILOS

2 French milling wheat quality > harvest 2018 © FranceAgriMer/ARVALIS - Institut du végétal - Inland silos quality survey 2018

EDITORIAL

HARVEST 2018:QUALITY TYPES ADAPTED TO USER REQUIREMENTS

French milling wheat production in 2018 came in close to the 5-year average, at 34.6 million tons. However, the erratic weather conditions throughout the campaign caused a great deal of concern. Whilst drought affected sowings last autumn in France’s southern regions, fl oods during the winter and spring caused diffi culties for both winter and spring sowings in the other regions. Later on, storms and high temperatures around fl owering took a severe toll on yields. Lastly, the heat wave combined with a lack of rain accelerated the fi nal phase of the growth cycle and led to an early-starting and rapid harvest. In terms of quality, the 2018 harvest produced grains that will meet the requirements of users across the various segments of the market, with good – in some cases, very good – values for criteria such as protein content and baking strength. The quality levels obtained in this year’s harvest will enhance the ability to create batches of milling wheat that meet minimum threshold requirements for the main criteria. Close to 83% of 2018-crop wheat is graded as either “Superior” or “Premium” quality milling wheat.

An array of different quality types that can easily meet expectations across the entire market For the third consecutive year, protein content values for French milling wheat are high – in some cases, very high. Average protein content is equal to or above 11.5% in all France’s regions and frequently exceeds 12%.The variability of rainfall during the growing cycle, both in terms of intensity and frequency, generated a wide range of specifi c weight values. However, regional averages consistently exceed the threshold of 76 kg/hl required in contracts and requirements specifi cations; indeed, the average value frequently exceeds 77 kg/hl. In tandem with mostly dry conditions at harvest time, grain moisture content is low this year, ensuring a good conservation capacity for 2018-crop grains. Furthermore, 97% of the collection volume exhibits a Hagberg falling number in excess of 240 seconds, meaning that 2018-crop grains will meet user specifi cations for this criteria.In terms of technological quality, baking strength (“W” value) averages 194. Doughs exhibit an average “P/L” value of 0.8 and 83% of the wheat exhibits a value less than 1. However, there is a variation between baking quality exhibited by grains produced in southern and northern halves of the country. In the south, weather conditions during the spring generated unspectacular results whilst baking quality values are satisfactory to good in the northern half of France. Flour from 2018-crop grains is characterised by high moisture absorption for kneading, good overall extensibility and very satisfactory volumes.

France’s cereal sector has for many years been committed to offering a high-quality production. 97% of the growing area is cultivated with bread-making wheat varieties. For 2018-crop soft wheat, 28.9 million tons of milling wheat are graded as “superior” or “premium”, with protein content over 11%, specifi c weight above 76 kg/hl and Hagberg falling number above 220 seconds. These values will allow the 2018 harvest to meet the requirements of all clients on the France’s domestic market as well as those on the external market.

million tons of French milling wheat harvested in 2018

including

34.6million tons of wheat from the “Superior” and “Premium” categories

28.9

French milling wheat quality > harvest 2018 © FranceAgriMer/ARVALIS - Institut du végétal - Inland silos quality survey 2018 3

COLLECTIONVOLUME

CHANGES TO NATIONAL WHEAT COLLECTION VOLUME

> The collection volume equates to that part of production not consumed on farms where it is grown, and which therefore enters the commercial market chain. In the last fi ve marketing years (2013/2014 to 2017/2018), the total national collection volume was high except during 2016/17, when it was exceptionally low. The collection volume in 2018/19 is estimated at 31.2 million tons, which in view of the weather context is deemed correct.

in millions of tons

2008 / 09

40

35

30

25

20

15

10

5

0

2009 / 10

2010 / 11

2011 / 12

2015 / 16

2012 / 13

2016 / 17

2013 / 14

2017 / 18

2014 / 15

2018/ 19

P: projected collection volumeSource: FranceAgriMer estimates dated 12 September 2018

AVERAGE COLLECTION VOLUME OF LAST 5 YEARS

33 million tons (average)collected duringthe last 5 marketing years

5%

7%

11%

6%

4%

9%

0%

3%

7%

14%

13%

21%

Regional averages

< 6%

6% à 12%

≥ 12%

Source: FranceAgriMer/Etats 2

P

> The map opposite shows each region’s average contribution to the total national wheat collection volume during the last fi ve marketing years.The northern half of France contributes the largest portion to national wheat collection with the regions of Hauts-de-France, Centre, Grand-Est and Normandie accounting for close to 60% of the total collection volume.


ACCREDITATION NO.1-2112 AVAI-LABLE TO VIEW AT WWW.COFRAC.FR

Specifi c weight analyses conducted by the FranceAgriMer laboratory and covered by Cofrac accreditation no.1-2112

PROTEINS ANDSPECIFIC WEIGHTS

HIGH TO VERY HIGH PROTEIN CONTENT

GOOD SPECIFIC WEIGHTS AVERAGING 77.8 KG/HL

Regional averages

76-77 kg/hl

77-78 kg/hl

78-79 kg/hl

79-80 kg/hl

Source: FranceAgriMer/Inland silos quality survey 2018

> Thanks to adjusted applications of nitrogen, the valorisation of which was facilitated by the favourable rainfall conditions during the spring, the protein content of 2018-crop grains is high. The national average is 12.0%. Regional averages range from 11.5% a 13.4%. In total, 84% of the wheat has protein content exceeding 11.5% and close to half in excess of 12%.

of collection volume has protein content over 84%

11.5%

Regional averages

11% to 12%

12% to 13%

13% to 14%


5-year average 2013-2017 2018Source: FranceAgriMer/Inland silos quality survey 2018

As % of collection volume

11,5 -12% 12 -12,5% ≥13%12,5 -13%

70

60

50

40

30

20

10

0<11,5%

50%

17%

37%

12% 11% 10%

4%7%

36%


30

20

10

078-79 kg / hl

26%

77-78 kg/hl

22%

9%

16% 17%

22%

76-77 kg/hl

14%

≥ 79 kg/hl

29%


<76 kg/hl

31%

14%

16%

above 76 kg/hl 86% of collection

volume

> The milling wheat also held up well against the rain at the end of the growth cycle. Although some disparity exists refl ecting variations in the intensity and frequency of rainfall, regional averages consistently exceed the contractual threshold of 76 kg/ hl and in frequent cases exceed 77 kg/hl. The national average totals 77.8 kg/hl and 86% of the wheat has a value exceeding 76 kg/hl. The analysis of specifi c weights was conducted on delivery to collection silos prior to grain cleaning. The results exhibit further improvement following additional sorting and selection work on the grains and hence, the 2018 harvest will easily be able to meet market requirements on this criteria.


Protein content analyses were conducted by the FranceAgriMer laboratory and are covered by Cofrac accreditation no.1-2112

5French milling wheat quality > harvest 2018 © FranceAgriMer/ARVALIS - Institut du végétal - Inland silos quality survey 2018

WATER CONTENTAND HAGBERG

WATER CONTENT CONDUCIVE TO GOOD STORAGE

> A very large majority of the harvest took place amidst good conditions. Water content in the grains upon entry to collection silos averages 12.5%. The highest values were recorded in the regions adjacent to the English Channel although these do not exceed 13.3%. At the national level, 83% of collected grains exhibit a water content below 13%.

HIGH HAGBERG VALUES TESTIFY TO THE ABSENCE OF GERMINATION

> Hagberg falling numbers came in at very good levels in all parts of the country due to the prevalence of mostly dry conditions during the end of the growth cycle. Fully 97% of collected grains exhibit a Hagberg falling number above 240 seconds with just 1% of grains coming in below 220 seconds.

above 240 seconds97% of wheat


80

60

40

20

0

12.5%Average water content

is

Regional averages

11 à 12%

12 à 13%

13 à 14%




60

55

50

45

40

35

30

25

20

15

10

5

012-13%

27%

63%

13 -14%

30%

13%

≥14%

32%

4%


<12%

20%

11%

170 -220 s

8%

220 -240 s

5%2%

≥ 240 s

79%

97%

<170 s

0% 1%

8%


Water content analyses conducted by the FranceAgriMer laboratory and covered by Cofrac

accreditation no.1-2112


Analysis of Hagberg falling numbers was conducted by the FranceAgriMer laboratory and is covered by Cofrac

accreditation no.1-2112


87%of wheat has hardness

above 50

HARDNESS: MEDIUM-HARD WHEATS

> For over twenty years, France has produced medium-hard and hard wheat types. In 2018, the hardness of French milling wheat grains averages 62.2 (on hardness index), which is in line with past values. 87% of collected grains exhibit hardness of above 50.

WET GLUTEN IN LINE WITH PROTEIN CONTENT

> In line with 2018-crop protein content, wet gluten content is high this year. The national average is 24.7% and 84% of collected grains have wet gluten content above 23%.

> For 2018-crop soft wheat, the gluten index – indicating protein quality – averages 82. 64% of collected grains exhibit a gluten index higher than 80, testifying to good levels of gluten viscoelasticity.

HARDNESS ANDGLUTEN CONTENT

Analysis of wet gluten content and gluten index conducted by ARVALIS and covered by Cofrac accreditation no.1-0741



Wet gluten

50

40

30

20

10

0

50

40

30

20

10

0


Gluten Index


Hardness

80

70

60

50

40

30

20

10

0


5-year average 2013-2017 2018Source: FranceAgriMer/ARVALIS – Institut du végétal/Inland silos quality survey 2018


medium soft

14%12%

medium hard

68%

73%

hard

17%14%

soft

1%1%

21-23 70-80

34%

23%

14%

24%

23-25 80-90

20%

34%

40%

44%

≥ 25 ≥ 90

17%

29%

44%

20%

<21 <70

29%

14%

2%

12%

7French milling wheat quality > harvest 2018 © FranceAgriMer/ARVALIS - Institut du végétal - Inland silos quality survey 2018

ALVEOGRAPHICCRITERIA

BAKING STRENGTH “W” AVERAGES 194

> Baking strength (“W” value) is good this year, averaging 194, producing dough that is both elastic and extensible. Close to three quarters of 2018-crop wheat exhibits a “W” value above 170, which meets the requirements of millers both in France and abroad.

> The wide range of values obtained for swelling (rising) index (“G”) and tenacity (“P”) enable the 2018 harvest to meet the varying requirements of users. The average “G” value is 21.4 whilst the “P” value averages 66.1.

“G” AND “P” PARAMETERS: WIDE RANGE OF EXTENSIBILITY AND TENACITY VALUES

Alveograph tests were performed on wheat whose protein content is above 10.3% and the Hagberg falling number is higher than 170 seconds.

73%of wheat has “W” value over

170

40

35

30

25

20

15

10

5

0

40

35

30

25

20

15

10

5

0


G


P


Baking strength “W”

40

30

20

10

0150 -170

20%19%

50 -60

21%

26%

18-20

31%

18%

170 -200

35%

39%

60 -70

37%

24%

20-22

37%

40%

≥ 200

29%

34%

≥ 80

11%13%

70-80

25%

28%

≥ 24

6%

15%

22-24

16%

22%

<150

8%

16%

<50

9%

6%

<18

10%




5%


Chopin Alveograph tests conducted by the FranceAgriMer laboratory and covered by Cofrac accreditation no.1-2112

Chopin Alveograph tests conducted by the FranceA-griMer laboratory and covered by Cofrac accreditation no.1-2112



> The average result for elasticity index (Ie) is 52. The majority of the collected volume exhibits a value between 50 and 55, which corresponds to well-balanced elasticity. Only a small percentage of samples had high elasticity, of over 55..

WELL BALANCED “P/L” VALUES

> The “P/L” values for 2018-crop milling wheat are very well balanced, averaging 0.8. 83% of the wheat has a “P/L” below 1 and close to 60% exhibits a value between 0.4 and 0.8. These values will enable the 2018 harvest to favourably respond to a wide range of user requirements.

HIGH ELASTICITY INDEX

P / L :

83%of wheat has value below 1

89%of collected wheat has balanced elasticity index

ALVEOGRAPHICCRITERIA

70

60

50

40

30

20

10

0


Elasticity index

40

30

20

10

0


P/ L

0,6-0,8

36%

31%

0,8-1

25%

20%

≥ 1,2

9%

6%

1-1,2

12% 11%

<0,6

32%

18%



50-55

40%

67%

45-50

26%22%

≥ 55

30%

10%

<45

4%1%

Alveograph tests were performed on wheat whose protein content is above 10.3% and the Hagberg falling number is higher than 170 seconds.





French milling wheat quality > harvest 2018 © FranceAgriMer/ARVALIS - Institut du végétal - Inland silos quality survey 2018 9

VALUES FORBREADMAKINGCRITERIA

BREADMAKING PROPERTIES: disparity between results for northern and southern halves of France

> Breadmaking qualities of 2018 - crop milling wheat– evaluated using a breadmaking test for the standard French bread type – are contrasted between wheat from the northern and southern halves of the country. For wheat from the south, the test results indicate that breadmaking properties suffered a negative affect most probably from the unusual weather conditions prevalent during the spring. By contrast, in the north, regional averages are satisfactory to good. Nationally, the total score on breadmaking averages 244 out of 300. Over 50% of collected wheat exhibits a total breadmaking score higher than 250 out of 300.

BREADMAKING CHARACTERISTICS

> Hydration capacity during mixing records a high value this year, with an average value of 59.5%. Three quarters of collected wheat has a hydration capacity above 59% and 44% above 60%.

During kneading, the dough is not especially smooth and there is some stickiness, however these elements do not persist into the later stages. This year’s production – with the exception of wheat grown in the regions of Hauts-de-France, Pays de la Loire and Occitanie – is characterised by slightly excessive extension during shaping; sometimes this is pronounced. Once in the oven, some contrasts are observed between bread made from wheat produced in the southern and northern halves of France. For wheat from the south, the dough can be slack upon loading into the oven, whilst its tenacity is good overall for wheats from the north. The appearance of the breads also shows contrasts between those made from wheat produced in the southern and northern halves of France. At slicing, bread made with wheat from the south has poorly developed blade marks, whereas bread produced with wheats from the north slices smoothly. The results in terms of bread volumes are good, averaging 1680 cm3. 91% of wheat analysed registered a volume exceeding 1600 cm3 and 41% in excess of 1700 cm3.

This test of breadmaking properties does not seek to optimise the fi nal result but to highlight the distinctive characteristics of 2018-crop wheat so that they can be adapted to the different requirements of users.


Breadmaking test (for standard French bread type) conducted by ARVALIS and covered by Cofrac accreditation no.1-0741

Total score for breadmaking (out of 300)



Hydratation

4540353025201510

50

50

40

30

20

10

0


Volumes

57-58%

10%

4%

58-59%

21%

1 500-1 600 cm3

32%

7%

≥ 60%

31%

44%

≥ 1 700 cm3

24%

41%

59-60%

28 %31%

1 600-1 700 cm3

33%

50%

<57%

11%

2%

<1 500 cm3

0%2%

80

70

60

50

40

30

20

10

0220-230

3% 5%

230-240 240-250

7%5%

13% 16%

≥ 250

72%

53%

<220

13%13%




29%


MAJORITY OF WHEAT GRADED AS “SUPERIOR” AND “PREMIUM”

> Based on the parameters for protein content, baking strength (W), mass per hectolitre and Hagberg falling numbers, the wheat collected is divided into four qualitative classifi cation grades.

This summary presentation of the 2018 harvest provides a snapshot of the average values available to the French cereals sector as a resource this year. Moreover, the sector’s work will valorise the diversity of results across the different regions to allow local productions to meet the requirements of clients.

In 2018, 34.3 million tons of wheat are graded as “Premium”, “Superior” and “Medium”. 28.9 million tons are graded as “Premium” and “Superior”, with protein content above 11%, specifi c weight above 76 kg/hl and Hagberg falling number exceeding 220 seconds.

WHEATCLASSIFICATION

CLASSIFICATION CHART

Proteins: (Nx5.7)% of DM “W”:10-4 joules/gHagberg: secondsSpecifi c weight: kg/hl

*Superior and Medium grade wheats can be used without Hagberg falling specifi cation and in this case their appella-tion is “superior” and “Medium”

Grade Protein contentBaking strength

“W”Specifi c weight

Hagberg falling numbers

National breakdown

2018

National breakdown 2013-2017

Premium > 11,5% > 170 > 77 > 240 50 % 17 %

Superior > 11% not specified > 76 > 220* 33 % 25 %

Medium > 10,5% not specified not specified > 170* 16 % 42 %

Access specified in contract not specified not specified not specified 1 % 16 %


2017 2018

In millions of tons (Mt)

25

20

15

10

5

0

Source: SSP estimate dated 1 September 2018/ Inland silos quality survey 2018

Medium

9,7

5,5

Supérieur

9,311,5

Premium

16,7 17,4

Access

2,10,2

28.9million tons graded as

“Premium”and “Superior”

French milling wheat quality > harvest 2018 © FranceAgriMer/ARVALIS - Institut du végétal - Inland silos quality survey 2018

METHODOLOGY

SURVEY OF WHEAT SAMPLES TAKEN UPON ENTRY TO COLLECTION SILOSThe French Wheat Quality Survey is conducted by FranceAgriMer and ARVALIS – Institut du végétal, with the support of Intercereales, the Association Nationale de la Meunerie Française (ANMF) and the Groupement National Interprofessionnel des Semences et Plants (GNIS).

The survey’s objective is to provide information on the quality of the wheat collected in the 270 silos operated by wheat storage companies, cooperatives and traders. During the harvest, 562 samples were taken upon delivery to the silos by FranceAgriMer offi cers based on categories defi ned by collection bodies; the samples were then sent for analysis to the laboratories of FranceAgriMer and ARVALIS – Institut du végétal. Depending on analytical requirements, the totality of, or a selection of the samples (representing the largest tonnages from the sites from which samples were taken) was analysed.

ANALYTICAL METHODS

> Protein content - 562 samplesProtein content is measured for whole grains using near-infrared spectrophotometry.Protein content is calculated using the coeffi cient 5.7 and is referred to dry matter (DM).

> Mass per hectolitre or specifi c weight (NF EN ISO 7971-3) - 562 samplesMass per hectolitre is obtained using a Nilema Litre and is expressed in kg/hl of the substance on its own.Since 1st July 2012, the results obtained are corrected using the following equation: (0.9078 x mass per hectolitre) + 6.6025.

> Water content - 562 samplesWater content is measured for whole grains using near-infrared spectrophotometry.

> Hagberg-Perten Falling Number(NF EN ISO 3093) - 562 samplesThe falling number gives an indirect measurement of alpha-amylase activity, which can become excessive in the presence of sprouted grains, or when sprouting is underway. The Hagberg falling number is expressed in seconds and corresponds to the time that a stylet takes to fall to the bottom of a tube containing a mixture of milled wheat and water immersed in a boiling water bath. A short falling time indicates signifi cant alpha-amylase activity and hence potentially degraded quality.

> Hardness index (AACC 3970.A) - 562 samplesThe hardness – or state of cohesion of the grain – is measured by near-infrared refl ection spectrometry. The different grades of hardness (extra-soft, soft, medium-soft, medium-hard, hard)

are expressed by way of a graduated scale index from 0 to 100. Conventionally, an index of 25 corresponds to the average value of “soft” wheat types and an index of 75 to “hard” wheat types.

> Wet gluten content and gluten index(NF EN ISO 21415-2) - 217 samples These measures provide values for:• the quantity of gluten extracted after mechanical kneading and washing of the milled wheat blend in saline solution, • the viscoelastic quality of the gluten by centrifugal sieving. The higher the index, the greater the tenacity of the gluten.

> Chopin Alveograph Test(NF EN ISO 27971) - 503 samples The Chopin Alveograph test is carried out using fl our from a test blend of samples with protein content over 10.3% and Hagberg falling number over 170 seconds.

The survey does not use the Chopin Alveograph to test wheat classed as “feed” grade by collection bodies. A measurement is recorded for the rheological behaviour (resistance) of a circular dough sample to deformation caused by an air pressure bubble. It estimates fi ve parameters: “W”, “G”, “P”, “P/ L” and “Ie”. The “W” value represents the energy required to blow up the bubble. It gives a good indication of baking strength. The “G” value represents the swelling (rising) index and measures the extensibility of the dough (size of the bubble). The “P” value relates to the resistance of the dough (maximum pressure required to burst the bubble). The “P/L” ratio measures the balance between dough strength (resistance) and extensibility. Lastly, the “Ie” index measure the elasticity of the dough.

> Breadmaking test for standard French bread type(NF V03-716) - 50 samplesThe breadmaking test was conducted using fl our from the milled wheat test blend and used 50 samples that are representative of this year’s overall milling wheat collection. The test has fi ve stages: kneading, fi rst fermentation, shaping, second fermentation and lastly cooking (of the bread). The breadmaking qualities are assessed at each stage of the breadmaking process resulting in an overall score out of 300. It synthesises 30 intermediate baker-defi ned notations to evaluate the characteristics of the dough, the bread and the crumbs.

11

FranceAgriMer12 rue Henri Rol-Tanguy/TSA 20002/93555 Montreuil/www.franceagrimer.fr

ARVALIS - Institut du végétal3 rue Joseph et Marie Hackin/75116 Paris/www.arvalisinstitutduvegetal.fr

Association Nationale de la Meunerie Française (ANMF)66 rue La Boétie/75008 Paris/www.meuneriefrancaise.com

Groupement National Interprofessionnel des Semences et Plants (GNIS) 44 rue du Louvre/75001 Paris/www.gnis.fr

Photos: Nicole Cornec, Romain Legere, Bernard Minie, Benoît Meleard/ARVALIS - Institut du végétal; Florent Combes/FranceAgriMer; Marie/Fotolia; DR; VNF/P. CheuvaCopyright© reproduction authorised subject to acknowledgement of FranceAgriMer/ARVALIS - Institut du végétal sources.ISSN: 2257-9966

With the support of Intercéréales

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French milling wheat quality - France Export Céréales · 2019. 12. 20. · wheat is graded as either “Superior” or “Premium” quality milling wheat. An array of different