We are trading, selling and buying Soft Wheat and Feed Wheat with buyers and sellers in Europe, Asia, Africa, Middle East and America shipping to any save word port by containers, trucks or by vessels.
Packing is in bulk, big bag or 25/ 50 kg PP bags.
Delivery could be as per Incoterms 2010 (FCA, FAS, FOB, DAP, CFR, CIF) to ASWP (any save word port).
Common wheat DSTU 3768
4th grade soft milling wheat
Test weight min 75 kg/hl;
Moisture max 14 pct;
Grain Admixture max 10 pct;
Foreign matter max 2 pct;
Bug damaged max 3 pct;
Protein min 11 (on dry basis Nx5.7);
Gluten min 18 pct (wet);
Falling number min 200 sec;
3rd grade soft milling wheat
Test weight min 76 kg/hl
Moisture max 14 pct
Grain Admixture max 8 pct
Foreign matter max 2 pct
Bug damaged max 2 pct
Protein min 12 (on dry basis Nx5.7)
Gluten min 23 pct (wet)
Falling number min 250 sec
2nd grade soft milling wheat
Test weight min 77 kg/hl;
Moisture max 14 pct;
Grain Admixture max 5 pct;
Foreign matter max 2 pct;
Bug damaged max 1 pct;
Protein min 13 (on dry basis Nx5.7);
Gluten min 27 pct (wet);
Falling number min 300 sec;
1 Grain Grading Handbook for Western Canada
2 Common wheat DSTU 3768-2004
3 TYPES OF WHEAT USDA
4 Durum wheat (EEC)
5 Analysis Common wheat (EEC)
6 Wheat to Egypt. Specifications:
7 Wheat to Sudan. Specifications:
5 Analysis Common wheat (EEC)
Commission Regulation (EC) No 824/2000 of 19 April 2000
Units EEC Limits
1 Specific weight kg/hl Min 73.0
2 Moisture content % Max14.5
3 Total percentage of matter which is not basic cereals of unimpaired quality: % Max 12.0
3.1 Broken grains % Max 5.0
3.2 Grain impurities: % Max 7.0
3.2.1 Shrivelled grains (Sieve with slotted perforations of 2.0 mm) %
3.2.2 Grains of other cereals %
3.2.3 Grains damaged by pests %
3.2.4 Grains in which the germ is discoloured %
3.2.5 Grains overheated during drying % Max 0.50
3.3 Sprouted grains % Max 4.0
3.4 Miscellaneous impurities (Schwarzbesatz): % Max 3.0
3.4.1 Extraneous seeds
- noxious (max 0.10 %)
- other %
3.4.2 Damaged grains
- grains damaged by spontaneous heating or too extreme heating during drying (max 0.05 %)
- other %
3.4.3 Extraneous matter, Husks, Dead insects, Fragments of insects %
3.4.4 Decayed grains %
3.4.5 Ergot % Max 0.05
4 Sound, fair and of marketable quality:
4.1 Free from abnormal smell
4.2 Free from live pests #/kg
4.3 Typical colour of common wheat
5 Protein content (As % of dry matter) % (1)
6 Zeleny Index ml Min 22
7 Hagberg falling number sec 220
Durum wheat (EEC)
According Regulations (EEC) No 2731/75 as amended by No 2094/87, 1028/84
Units EEC Limits
A Physical quality criteria
1 Specific Weight kg/hl 80.0
2 Moisture % 13.0
3 Total percentage of matter other than durum wheat grains of unimpaired quality % 25.0
3.1 Durum wheat grains which have wholly or partly lost their vitreous aspect (mitadine) % 20.0
3.2 Broken Grains % 2.0
3.3 Grain Impurities % 2.0
3.3.1 Shrivelled grains (Sieve with slotted perforations of 1.9 mm) %
3.3.2 Grains of other cereals (incl. Common wheat and cereals) %
3.3.3 Grains damaged by pests %
3.3.4 Grains showing discoloration of the germ %
3.3.5 Mottled grains %
3.3.6 Grains affected with fusariosis %
3.3.7 Grains overheated during drying %
3.4 Sprouted Grains % 0.5
3.5 Miscellaneous Impurities (Schwarzbesatz) % 0.5
3.5.1 Extraneous seeds %
3.5.2 Damaged grains %
3.5.3 Extraneous matter, Husks, Dead insects, Fragments of insects %
3.5.4 Decayed grains %
3.5.5 Ergot %
4.1 Sound, genuine and merchantable
4.2 Free from abnormal smell
4.3 Free from live pests
4.4 Amber yellow to brown in colour
4.5 Vitreous section of translucent, Horny appearance
Technological quality criteria
6 Protein content (N x 5.7), in terms of dry matter % 12.5
7 Gluten content, in terms of dry matter % 8.75
8 Hagberg falling number sec 250
TYPES OF WHEAT USDA
rd Red Spring Wheat: A Class of Wheat as is White Club Wheat. The grading standards are different for these two classes of wheat than all the other classes of wheat.
Hard Red Winter Wheat: Wide range of protein, good milling and baking characteristics Bread, rolls and to a lessor degree, sweet goods and all-purpose.
Hard Red Spring Wheat: Excellent bread wheat with superior milling and baking characteristics.
Hard White Wheat: Closely related to the red wheats, but is milder and has a sweeter flavor, equal fiber with similar milling and baking characteristics as red wheat; newest wheat to US producers.
Soft Red Winter Wheat: Low protein, used for flat breads, cakes, pastries, and crackers.
Soft White Wheat: (White Club Wheat is derived from Soft White Wheat) used for same as soft red winter and snack foods.
Durum Wheat: (also known as Dark Northern Spring Wheat) used for semolina flour for pasta.
Wheat to Egypt. Specifications:
Test Weight: 78kg/hl (min)
Protein: 12% min. on dry matter basis (Nx5.7) and or 11,5% min on dry basis (N.x.5.7)
Moisture: 13% max (Acceptable up to 13,5% with deduction from the contract price over 12%)
Dockage: 0,5% max (to be deducted completely from invoice value)
Foreign material:0,5% max (to be deducted completely from invoice value)
Falling number: 250 secs min
Shrunken and broken kernels: 3% max
Heat damage kernels: 0.2% max
Total damage kernels: 3% max
Total defect ( include the total damaged kernels of all kinds, foreign materials and shrunken & broken kernels): 4% max
Total percentage of poisonous seeds: 0,1%
Other seed than wheat: 0,05% (provided that number of agrostima or saponaria grass seeds and harmful plant , which may be poisonous or have an unpleasant effect on smell test, colour or milling such as agrostima or saponaria seeds, shall not exceed 20 seeds per kilogram of wheat)
Further, the wheat must be :
- free form diseases and pests that render it unfit for human consumption
- fully matured with natural odour and from latest crop
- sound and fit for milling for human consumption
- free from fungus and insects infestation of all kinds live and died
- free form cotton seeds and Syrian swan seeds
- residue of insecticides and mycotoxins must be within the permissible international limitations
- free from seeds or parts of plants containing anaesthetic material
Wheat to Sudan. Specifications:
Moisture : max. 13.0%
Foreign matter : max 0.5%
Protein : min. 11.5% (N x 5.7) on dry matter basis
Test weight : min. 77.0 kg/hl
Wet Gluten : min. 23.0% as per ISO
Falling number (Hagberg) : min. 250 sec
W : min. 160
Broken kernels : max. 2.5%
Shrunken kernels : max. 0.5%
Bug damaged : max: 1.5%
Total FM, heat dam., shr./br. : max. 5.0%
Other grains : max. 0.2%
Fat acidity : max. 45 mg KOH/100 grams wheat
Sedimentation test : min. 20 ml
Radiation : Caesium 134 & Caesium 137 max. 5 Bq/kg
Grain Grading Handbook for Western Canada.
Blackpoint: Blackpoint refers to a distinct dark brown or black discoloration of the germ and surrounding area. Slight discoloration restricted to the germ is disregarded in assessing blackpoint. When the discoloration affects more than one-half of the kernel it is interpreted as smudge.
Common bunt (stinking smut): A plant disease caused by smut fungi, characterized by masses of black spores. Kernels affected by smut may or may not have an associated odour. Samples having no distinct odour but containing smut balls may be specially cleaned by aspiration to remove the smut balls. Samples having no odour but which are tagged with smut spores are considered naturally stained. Samples having a smutty odour and/or which are heavily infected with smut are graded Wheat, Sample C.W./ Canada, Account Odour.
Contrasting classes: Refers to mixture of seed colors. For example, amber durum in red winter wheat.
Dark, immature kernels: Darkened or swath-heated kernels that are similar in appearance to heated kernels but are sound throughout and do not have a heated taste or odour.
Degermed kernels: Degermed kernels have had their germ removed through the mechanical handling process. The definition is applied only to kernels that are not considered sprouted.
Fireburnt kernels: Kernels charred or scorched by fire are considered fireburnt. C.W. Feed Wheat may contain up to 2.0 percent fireburnt kernels but must not have a fireburnt odour.
a) Cereal grains - Rye, barley, triticale, oats, and groats (kernel with the hull removed), including wild oat groats, that remain after a sample has had dockage cleaned out.
b) Matter other than cereal grain - Inseparable seeds such as cockle, ragweed, Tartarian buckwheat, vetch, and wild oats, and non-cereal domestic grains such as corn, peas, buckwheat, and lentils that remain after a sample has had dockage cleaned out.
Special cleaning: Special cleaning refers to any cleaning of grain over and above the usual dockage assessment procedures. The grade of a delivery of grain may be improved by special cleaning provided all interested parties are advised. Material that may be removed by special cleaning includes foreign material, stones, bunt, and broken kernels. Material that is removed from wheat by special cleaning is assessed as dockage. Oats and flaxseed may be separated from wheat by special machine cleaning and sold as oats or flaxseed when they make up greater than 6 percent of the gross weight of a shipment.
Fusarium Head Blight ("tombstone kernels"): This disease is characterized by the presence of kernels which appear lifeless, thin, and shrunken. The kernels are also affected by a whitish or pinkish fibrous mould occurring in the crease area, but sometimes found in the germ of the kernel as well. The presence of the mould on individual kernels is confirmed using a 10 power magnifier. Fusarium may produce mycotoxins such as vomitoxin. Affected wheat may be unpalatable or toxic to animals and is considered acceptable for human consumption only when virtually free of mycotoxins.
Grass-green kernels: Grass green kernels are distinctly green in color because of immaturity. They have a negative impact on end-use quality.
Hard vitreous kernels (H.V.K.): Whole, reasonably sound kernels that, even though moderately bleached, show clear evidence of vitreousness, i.e., the natural translucent coloring which is an externally visible sign of hardness. Vitreous kernels of wheats of other classes that blend are included in the percentage of H.V.K. for grade determination.
Non-vitreous kernels - Kernels having a starch spot of any size (piebald); broken or otherwise damaged kernels, severely bleached kernels and kernels of contrasting wheat classes are all considered non-vitreous.
Heated kernels: Heated kernels have the color, taste or odour typical of grain that has heated in storage. Tolerances for heated kernels include distinctly heated, binburnt, rotted, severely mildewed, and mouldy kernels.
Distinctly heated kernels - This description includes kernels with discoloration ranging from pale brown to very dark brown, but excludes blackened kernels. Samples containing more than 10 percent heated kernels by weight or having a distinctly heated odour are graded Wheat, Sample C.W., Canada, Account Heated.
Binburnt, rotted, severely mildewed and mouldy kernels - These kernels are blackened, swollen and puffed because of severe heating or exposure to high-moisture conditions. The discoloration may extend throughout the kernel and kernels may feel spongy under pressure. Samples containing more than 10 percent heated, distinctly heated, binburnt, rotted, severely mildewed or mouldy kernels by weight are graded Wheat, Sample C.W./ Canada, Account (predominant reason).
Insect damage: Kernels damaged by sawfly, midge, grasshopper or army worm are considered insect-damaged.
Sawfly damage - This refers to kernels that are shrivelled or distorted.
Midge damage - This refers to kernels that are distinctly shrunken and distorted. These kernels are characterized by a depression or caved-in side that is marked by a scarred pericarp. The pericarp is frequently ruptured, exposing the endosperm or embryo. Exposed embryos are considered to have "apparent" sprout damage except where there is clear evidence of germination. The tolerance for "apparent" sprout damage is doubled if the damage to the kernels has been caused by midge.
Grasshopper or army worm damage - This refers to kernels that have been chewed, usually on the sides.
Odour: Samples that have any type of unnatural or objectional odour other than that of heated or fireburnt kernels are graded according to the basic quality of the sample, the type and degree of odour, and the presence of visible residue causing the odour. Samples having a distinct objectionable odour not associated with the quality of the grain are graded Wheat, Sample C.W./ Canada, Account Odour. Samples having a heated odour are graded Wheat, Sample C.W./ Canada, Account Heated. Samples having a fireburnt odour are graded Wheat, Sample C.W./Canada, Account Fireburnt.
Pink kernels: Pink kernels are usually shrunken in appearance because of immaturity and display a pink discoloration that seems to be on the interior of the kernel. The pink discoloration has a negative impact on end-use quality.
Sclerotia: Sclerotia are the masses of fungal tissue produced by the soil-borne fungus Sclerotinia sclerotiorum, which attacks a wide variety of broadleaf plants such as sunflower seed and canola. While it does not attack cereal grains, sclerotia may be found as contaminants in samples of wheat.
Shrunken and broken kernels: Whole kernels that pass through the No. 4.5 slotted sieve are considered shrunken. Pieces of kernels that are less than three-quarters of a whole kernel are considered broken. Shrunken and broken kernels consist of material passing through the No. 4.5 slotted sieve plus any broken kernels remaining in the sample after sieving.
Smudge: This is a discoloration or stain similar to blackpoint. The stain may be brown, black or the reddish discoloration associated with some plant diseases. Smudge is a grading factor when more than one-half of the kernel is discolored or when the discoloration extends into the crease of the kernel. As well, if less than one-half of the surface is discolored but the infection extends into the crease, the kernel is considered smudge-damaged.
Penetrated smudge - This discoloration penetrates and extends throughout the endosperm and is usually caused by a serious infection of fungal plant disease such as Alternaria.
Red smudge - This dark reddish discoloration is most commonly associated with amber durum wheat and usually affects the entire bran portion of the kernel. Discoloration is not superficial and cannot be removed through abrasion. Red smudge is caused by infections of the fungus Drechslera tritici-repentis, which is also responsible for diseases such as tan-spot.
Soundness: Soundness refers to overall visual grain quality. Sound grain is reasonably well matured and reasonably free from kernels damaged by frost, mildew, bleaching or weather staining.
Sprouted kernels: Kernels are considered sprouted when
a) there is clear evidence of growth in the germ area,
b) the bran is noticeably split over the germ from apparent growth,
c) the germ is removed and there is apparent discoloration normally attributable to sprouting, or
d) the germ, though intact, appears distinctly swollen as a result of growth.
Kernels with slightly swollen germs or in which the bran is split but there is no apparent sprouting are not considered sprouted.
Stained kernels: Artificial stain - Includes any stain on kernels caused by contact with foreign substances such as dye, or adhered foreign material such as oil, grease, paint, or soot, but excludes any stain caused by poisonous substances.
Natural stain - Includes any stain on kernels caused by contact with natural substances such as smut spores, soil or weeds.
Streak mould: Samples containing kernels with unusual dark grey streaks on their sides toward the brush may be affected by streak mould. This very slow-growing mould is harmless in wheat, except that it affects kernel appearance. It occurs most commonly in red winter wheat. It is not related to the more serious storage moulds. Streak mould is included
with blackpoint for grading purposes.