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
A gluten-free market for pulses
A new Cigi project may help western pulses tap into growing nutritional demand
Grain grading, and the science behind falling number
The test is an effective way to determine sprout damage in wheat
Reading Time: 3 minutes Pre-harvest sprouting or germination of wheat triggered by wet weather during the end stage of new-crop maturity can lead to poor end-product quality. The falling number test is one effective and objective way to determine the extent of sprout damage in a wheat sample. “Farmers are especially interested in falling number when they come to […] Read more
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
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
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
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
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
A message from April Stewart, Country Guide's Associate Editor
