GFM Network News


In 2014 alone, 49 countries imported 13.8 million tonnes of our CWRS.

Versatility of CWRS key to its global appeal

CWRS distinguishes itself by producing dough that mixes well with good processing and fermentation tolerance for all baking processes

Reading Time: 3 minutes It’s no secret that farmers grow a lot of Canada Western Red Spring wheat. CWRS accounts for more than 75 per cent of Canada’s annual wheat production, and last year a staggering 49 countries imported 13.8 million tonnes. It has a reputation in domestic and international markets for its superior milling and baking quality, but […] Read more

Gluten-free tortilla rounds, from left: control, Yellow Pea, Chick Pea, Pinto Bean, Navy Bean, Green Lentil.

A gluten-free market for pulses

A new Cigi project may help western pulses tap into growing nutritional demand

Reading Time: 3 minutes The use of pulses as ingredients to improve nutritional levels in gluten-free commercial food products is the focus of a four-year project that began last April at Cigi (Canadian International Grains Institute). Gluten-free products have been on the radar for the pulse industry for some time, says Heather Maskus, project manager for pulse flour milling […] Read more


Prairie wheat mildew report

Prairie wheat mildew report

Mildew led to widespread downgrading in 2014, but the crop’s overall quality outlook is still positive

Reading Time: 3 minutes This past fall, mildew has been one of a number of downgrading factors affecting the Prairie wheat harvest to a greater extent than last year, but it doesn’t necessarily mean it’s all bad news for finding markets for milling quality wheat. Each fall Cigi (Canadian International Grains Institute) receives samples of the different wheat classes […] Read more

Health markets could boost food barley sales if Cigi's project succeeds.

A better way to mill barley?

Cigi investigates improved milling of food barley by blending it with wheat

Reading Time: 3 minutes The milling performance of Canadian food barley may be improved by blending it with wheat, opening up commercial potential for its use as a healthy ingredient. Funded by the Agriculture Funding Consortium, with food barley varieties supplied by the Alberta Barley Commission, a one-year project conducted by Cigi (Canadian International Grains Institute) is aiming to […] Read more


Micro-milling 
samples allows further analytical testing of small samples of 
early-generation grain.

A faster start

Cigi takes on early-generation testing in support of new wheat varieties

Reading Time: 3 minutes Testing early-generation samples is an important part of a process that is ultimately intended to improve the quality of Canadian wheat varieties. To support this process, the facilities at Cigi (the Canadian International Grains Institute) were put to the test from last November to the end of March, with more grain samples than ever coming […] Read more

Two lab scientists testing noodle quality.

Growing market

CPSR wheat is a class that’s attracting a lot of attention abroad for possible food uses

Reading Time: 3 minutes Canada Prairie Spring Red wheat is considered a great livestock feed wheat here in Canada, but it’s also ideal for a variety of human food applications, especially in other countries, says Ashok Sarkar, head of milling technology at the Canadian International Grains Institute (Cigi). The quality characteristics of CPSR — exceptional milling performance, medium protein […] Read more


Steamed buns in a tray

Unsung champion

Move over red spring. Our red winter can be superior choice

Reading Time: 3 minutes When Canadian wheat is the topic of conversation, it’s only a matter of time before quality milling wheat becomes a focus. After all it’s our international brand, and our red spring wheat is said to be one of the best milling wheats in the world, perfect for bread baking. But did you know there’s another […] Read more