GFM Network News


Bread delivery, Nigerian-style. Most baking is done by hand in about 90,000 small bakeries and produced mainly for a local market.

CWRS makes inroads in Nigeria

Quality makes CWRS ideal for blending with other wheats for bread, but there are also possibilities for durum

Reading Time: 2 minutes As Nigeria’s population rapidly grows to make it the third-largest country in the world by 2050, according to the UN, demand has also been increasing for high-protein, high-quality Canada Western Red Spring (CWRS) wheat for food products. “The high-protein segment of the Nigerian market that was once (dominated by) U.S. wheat was completely replaced by […] Read more

Several promising new winter wheat varieties are being evaluated at the AAFC’s Lethbridge research station.

The great western winter wheat rescue is on

Researchers and marketers are combining their efforts to revitalize a crop stuck in a multi-year decline

Reading Time: 5 minutes It can yield up to 40 per cent higher than spring wheat. It’s competitive with weeds. It helps prevent soil erosion. It spreads out the farm workload, with seeding and harvest windows different from spring crops. It’s the world’s most common type of wheat traded. And it’s duck-friendly. So what’s not to like? You’d think […] Read more


The covers of Australia’s and Canada’s wheat brochures both use an image of a combine harvesting, but that’s where the similarities end.

Out-competed

Again, the Australians are showing us how we’d market our crops if we had our act together

Reading Time: 7 minutes Is the Canadian grains sector being out-marketed globally? This is a question that has nagged me since February 16, the date the Australian Export Grains Innovation Centre released new information brochures for Australian wheat, barley, oats, canola and pulses. “These publications are aimed at international purchasers of Australian grain,” the association (AEGIC) said in its […] Read more

Colombian miller José Fernando Chacón Valencia (right) says that a few years ago CPSR improved in quality and has consistently met his company’s needs.

CPSR wheat popular for pasta and breads in Latin America

Maintaining an ongoing relationship with Latin American customers is important as competitor wheats such as those from the U.S. and Black Sea region are slowly making inroads

Reading Time: 3 minutes For Latin Americans, Canada Prairie Spring Red (CPSR) wheat is a top choice for the production of pasta and for flour blending in commercial bread baking. José Fernando Chacón Valencia, production and project manager for Harinera del Valle, a major milling and food processing company in Colombia, says that in the past several years his […] Read more


Mexican tour participants, including Luis Cortes (l), have a hands-on opportunity to make tortillas in Cigi’s pilot bakery.

Competing with Russian wheat

Newer wheat classes provide an opportunity to serve Mexican markets that don’t need CWRS

Reading Time: 3 minutes Western Canadian wheat classes such as Canada Prairie Spring Red (CPSR) and the new Canada Northern Hard Red (CNHR) have recently been attracting attention from Mexican millers to meet their end-uses. Senior managers from Grupo Trimex, Mexico’s largest milling company and a customer of CWRS, attended a one-week technical exchange at the Canadian International Grains […] Read more

Prairie wheat commissions, grain firms to fund Cigi

Reading Time: 3 minutes The technical institute for Canadian field crops will get its core funding from now on through the Prairies’ major grain export firms and its three provincial wheat grower commissions. Cigi, the Canadian International Grains Institute, on Tuesday announced the new funding model, plus a new governance model setting up a new 10-member board of directors […] Read more


This batch of bread made with CWRS rose nicely in part because there is some salt in the dough.

Cutting down on the salt

Bakers at Cigi are showing international customers how to bake bread with less sodium

Reading Time: 3 minutes The bakers at the Canadian International Grains Institute (Cigi) are hearing the same message as the rest of us: Cut down on the salt. “The aim of Cigi’s pilot bakery is to replicate what the industry does,” says Yvonne Supeene, head of baking technology. “We reduced the salt level in all bread formulations, and in […] Read more

A bread sample made with regular wheat flour (l) and yellow pea flour combined with wheat flour (r).

Building a complete protein package

Bringing wheat and pulses together for healthier baked products — a formula for new opportunities

Reading Time: 3 minutes As more innovative uses for pulses are explored in response to global demand for healthier food products, Canadian pulse producers may look forward to increasing demand for their crops. Together with Warburtons, the U.K.’s largest bakery brand, the Canadian International Grains Institute is undertaking its most comprehensive investigation into quality characteristics and functionality of pulses […] Read more


Instant noodles made with 20 per cent yellow pea flour had a five per cent increase in protein compared to a retail sample.

Adding nutritional punch to instant noodles

The go-to quick meal for university students could be improved with Prairie peas

Reading Time: 3 minutes Quick, easy and tasty, but a bit too high in fat and salt and a bit low in nutrition. Ever-popular instant noodles could be improved, based on results of Canadian International Grains Institute research focused on developing new uses for Canadian pulses. Since 2014 Cigi has been conducting a four-year project funded by Pulse Canada […] Read more

The Western Grain Research Foundation has assisted in the development of more than 200 new varieties since 1981, but will no longer receive direct checkoff funding after July 31, 2017.

Checkoffs to become a checkerboard

The plan is for a single checkoff next August 1, but will different provincial recipients all go in the same research direction?

Reading Time: 5 minutes What a tangled web. That’s one way to describe the system of checkoffs to support cereal research in Western Canada. From a centralized system administered by a single agency, the plan has splintered into six separate checkoffs and five different producer-run wheat and barley commissions in three provinces. This patchwork will simplify a little on […] Read more