Post by whodat Post by Sergio Post by Double-A
Farming conditions in Canada should improve.
So, go north, young man. Learn to sing "O Canada", bow to the
Queen, and root for the Raptors!
You make the false assumption that the soil is the same. And the
Canada grows Wheat like we do.
Simply stated, no they don't. Canadian wheat differs from USA wheat.
disagree, differences are too slight...
Hard red winter wheat (HRW) with 40% production, the flour variety
reported from the plains which extends from Texas north through
Hard red spring (HRS) wheat (also has a sub-classification of Dark
Northern Spring Wheat) of high protein value, about 20% production
preferred for making bread is from the states of North Dakota, Montana,
Minnesota, and South Dakota.
Soft red winter (SRW) wheat with an average production of 20% raised
in the states of Ohio, Kentucky, Indiana, Washington, Oregon, Idaho,
Michigan, New York, and the Southeast, the flour from this wheat is used
in making cakes, cookies, and crackers.
White wheat, which accounts for an average of 12.5% production in
the states of Washington, Oregon, Idaho, Michigan, and New York with its
flour used in making products of noodle, crackers, cereals, and
Durum wheat, the preferred variety for making pasta; grown mostly in
the states of North Dakota and Montana to an average production level of
4%. The byproducts resulting from milling of all the above varieties is
used to feed animals.
Canadian Wheat Quality Report (Canada Western Red Spring, Canada Western
Amber Durum, Canada Prairie Spring Red)
Within Canada, wheat is the most important cultivated crop (grown on an
average of over 10 million hectares), though canola is increasing in
significance. Only one class of durum is grown, amber durum; however,
there are several classes of common wheat, based on factors including
seed hardness and colour, sowing time (autumn or spring) and the region
where the varieties are grown.
Wheat has several uses, including flour for baked goods and pasta, and
feed for livestock. In addition, it is used to make beer, vodka and
biofuel. Wheat contains gluten protein, which forms minute gas cells
that hold carbon dioxide during fermentation, allowing dough to rise and
resulting in light bread. Importers of Canadian wheat often blend it
with weaker wheats before using it for bread. For this reason, much
effort goes into maintaining the strength and mixing qualities of
Canadian wheat. Maintenance involves controlling cultivars (i.e.,
cultivated species) grown and applying a comprehensive grading system.
Close to half of all Canadian wheat is grown in Saskatchewan, followed
by Alberta and Manitoba.