16 2017 Canadian Wheat Crop in Review

Milling and Flour Properties

• Three milling grades available at various guaranteed protein levels

• Kernels have high test weights• High flour milling yields with low

protein losses• Bright flour colour• Strong but mellow gluten strength

resulting in dough with good balance of elasticity and extensibility

• Higher water absorption • Ideal for a base level of strength in

blends with wheats that have lower protein content or gluten strength

Baking Applications

• Ideal for the production of high-volume pan breads

• Equally versatile in the production of hearth breads and flat breads

• Good mixing and fermentation tolerance on all baking processes

• Produces doughs with a good balance of elasticity and extensibility

• Breads made from CWRS have a bright crumb colour and high loaf volume

Noodle and Pasta Applications

• Suitable for a wide range of noodle and other Asian product applications

• Well-balanced dough elasticity and extensibility, ensuring a smooth sheeting process and formation of a uniform gluten matrix

• A key ingredient in the production of fresh yellow alkaline noodles because of its excellent texture and colour properties and bright, clear appearance

• Suitable for the production of a wide range of noodle types including white salted noodles, egg noodles and instant noodles

• Can be used for pasta production in markets preferring pasta made from common wheat

CWRS is a hard wheat with high protein content that is highly regarded for its superior milling and baking quality. It is the most widely grown wheat class in Western Canada, accounting for more than 60% of annual production. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality.

CWRSCanada Western Red Spring

PROPERTIES and APPLICATIONS

CANADIAN WHEAT QUALITY REPORT

17 2017 Canadian Wheat Crop in Review

CANADA WESTERN RED SPRING

2017-18 CWRS PROTEIN CONTENT, %Province Number of

SamplesMean Standard

Deviation

No. 1 CWRS

Manitoba 769 13.2 0.9

Saskatchewan 1623 12.8 1.2

Alberta and B.C. 1021 13.4 1.5

Western Canada 3413 13.1 1.3

No. 2 CWRS

Manitoba 167 12.9 1.2

Saskatchewan 125 12.0 1.6

Alberta and B.C. 163 13.3 1.8

Western Canada 455 12.8 1.6

All Grades*

Manitoba 954 13.2 1.0

Saskatchewan 1798 12.8 1.2

Alberta and B.C. 1299 13.3 1.5

Western Canada 4051 13.0 1.3

*includes grades other than 1,2,3

2017-18 CWRS MAJOR GRADING FACTORSAll Provinces No. 1 No. 2 No. 3 All Grades

(includes grades other than

1, 2, 3)

Number of Samples Graded 3413 455 66 4071

% of all grades 83.8 11.2 1.6 100

Grading Factor % of Grade

Fusarium Damage N/A 27.7 24.2 3.7

Frost N/A 16.3 63.6 3.4

Hard Vitreous Kernels N/A 35.6 0 4.0

*Grading factor percentage indicates the percentage of time the factor caused the sample to be downgraded within the grade. A sample can be downgraded for more than one factor.

GRADING FACTOR AND PROTEIN CONTENT TABLE INFORMATION

• Analysis conducted by CGC Grain Research Laboratory as of October 24, 2017

• Protein content (N X 5.7 ) is determined by near infrared measurements calibrated against Combustion Nitrogen Analysis reference method and is expressed on an 13.5% moisture basis.

• Results are unlikely to represent samples harvested within two weeks of the report

• The “Number of Samples” figures may not reflect actual production distributions across grades

• Samples provided by producers and grain companies• N/A= not applicable

TOP 5 CWRS VARIETIES GROWN IN 2017*

AAC BrandonStettler

CDC UtmostCardale

CDC Plentiful

*2017 Insured Commerical Acres

18 2017 Canadian Wheat Crop in Review

No.1 CANADA WESTERN RED SPRING

Quality Parametera WHEATc Test Weight, kg/hL 83.8 Weight per 1000 Kernels, g 35.2 Protein Content, % 13.0 Protein Content, % (dry matter basis) 15.0 Ash Content, % 1.45 Falling Number, s 400 Particle Size Index, % 51 MILLING FLOUR YIELD - Bühler Laboratory Milld Total Products Basise, % 76.0 0.50% Ash Basis, % 79.0 FLOURc Straight Grade Constant Extraction Extraction, % 76.0 74.0 Protein Content, % 12.2 12.1 Protein Loss, % 0.8 0.9 Wet Gluten Content, % 34.1 33.9 Gluten Index, % 93 94 Ash Content, % 0.44 0.42 Starch Damage, % 6.2 6.1 Amylograph Peak Viscosity, BU 730 775 FARINOGRAMc Absorption, % 61.8 61.7 Dough Development Time (DDT), min 5.25 5.50 Stability, min 7.5 9.5 Mixing Tolerance Index (MTI), BU 35 30 EXTENSOGRAM (135 min)c Maximum Resistance (Rmax), BU 384 447 Extensibility (Length), cm 21.6 21.2 Area, cm2 109 122 ALVEOGRAMc P (height x 1.1), mm 86 89 L (length), mm 125 126 P/L 0.69 0.71 W, 10-4 J 328 345 BAKING (NO TIME DOUGH)d Absorption, % 67 67 Mixing Time, min 5.4 5.6 Specific Volume, cm3/g 8.0 8.1 Colour, L* 81.0 81.8 Total Bread Score (out of 10) 9.8 9.8 BAKING (SPONGE & DOUGH)d Absorption, % 66 66 Mixing Time, min 7.3 7.5 Specific Volume, cm3/g 7.3 7.1 Colour, L* 82.6 82.9 Total Bread Score (out of 10) 10.0 10.0 NOODLES (FRESH YELLOW ALKALINE)d Colour (3h / 24h) L* 74.4 / 69.0 76.1 / 71.0 a* -0.48 / 0.08 -0.58 / -0.15 b* 26.1 / 24.4 26.5 / 25.1 Cooked Noodle - Max. Cutting Stress, g/mm2m2 Cook Time - 2.5 min 43.1 42.5 3.5 min 34.2 34.6 5.0 min 27.5 28.0NOODLES (FRESH WHITE SALTED)d Colour (3h / 24h) L* 76.9 / 73.5 78.2 / 74.9 a* 1.30 / 1.81 1.03 / 1.45 b* 24.5 / 23.6 25.0 / 24.2 Cooked Noodle - Max. cutting stress, g/mm2 Cook Time - 2.5 min 23.7 24.8 3.5 min 19.2 21.9 5.0 min 17.7 18.7

a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. b Eastern composite includes eastern Saskatchewan and Manitoba (crop regions 1-4, 6) - see crop region map c Performed at CGC d Performed at Cigie Total product basis is calculated by dividing the amount of flour by the amount of total products (flour, bran and shorts) and expressing as a percentage.

Eastern Prairiesb

19 2017 Canadian Wheat Crop in Review

No.1 CANADA WESTERN RED SPRING

Quality Parametera WHEATc Test Weight, kg/hL 83.6 Weight per 1000 Kernels, g 34.8 Protein Content, % 13.5 Protein Content, % (dry matter basis) 15.6 Ash Content, % 1.44 Falling Number, s 405 Particle Size Index, % 51 MILLING FLOUR YIELD - Bühler Laboratory Milld Total Products Basise, % 75.1 0.50% Ash Basis, % 78.6 FLOURc Straight Grade Constant Extraction Extraction, % 75.1 74.0 60.0 Protein Content, % 12.8 12.7 12.4 Protein Loss, % 0.7 0.8 1.1 Wet Gluten Content, % 36.2 35.9 34.9 Gluten Index, % 92 94 92 Ash Content, % 0.43 0.40 0.37 Starch Damage, % 5.8 5.9 5.8 Amylograph Peak Viscosity, BU 770 770 815 FARINOGRAMc Absorption, % 62.6 62.6 62.3 Dough Development Time (DDT), min 4.50 5.50 5.50 Stability, min 9.0 9.5 14.0 Mixing Tolerance Index (MTI), BU 25 30 20 EXTENSOGRAM (135 min)c Maximum Resistance (Rmax), BU 459 463 514 Extensibility (Length), cm 22.1 22.7 20.0 Area, cm2 131 135 132 ALVEOGRAMc P (height x 1.1), mm 116 100 115 L (length), mm 118 133 114 P/L 0.98 0.75 1.01 W, 10-4 J 425 404 395 BAKING (NO TIME DOUGH)d Absorption, % 68 68 ndf Mixing Time, min 5.8 5.9 nd Specific Volume, cm3/g 7.7 7.8 nd Colour, L* 80.0 81.1 nd Total Bread Score (out of 10) 9.8 9.8 nd BAKING (SPONGE & DOUGH)d Absorption, % 67 67 67 Mixing Time, min 7.1 7.9 8.1 Specific Volume, cm3/g 7.2 7.3 7.1 Colour, L* 83.0 82.6 83.7 Total Bread Score (out of 10) 9.8 9.8 10.0 NOODLES (FRESH YELLOW ALKALINE)d Colour (3h / 24 h) L* 74.9 / 69.6 75.9 / 70.3 78.0 / 72.5 a* -0.55 / 0.01 -0.62 / -0.09 -0.83 / -0.44 b* 26.4 / 24.8 26.8 / 25.0 27.4 / 25.7 Cooked Noodle - Max. Cutting Stress, g/mm2 Cook Time - 2.5 min 44.6 45.6 44.5 3.5 min 36.1 36.9 35.6 5.0 min 29.1 29.4 28.0 NOODLES (FRESH WHITE SALTED)d Colour (3h / 24h) L* 76.9 / 73.6 77.6 / 74.1 79.0 / 76.0 a* 1.26 / 1.85 1.14 / 1.64 0.76 / 1.06 b* 25.3 / 24.4 25.5 / 24.7 25.5 / 25.3 Cooked Noodle - Max. Cutting Stress, g/mm2 Cook Time - 2.5 min 31.1 31.1 29.6 3.5 min 25.3 25.9 24.7 5.0 min 21.4 21.0 20.1

a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. b Western composite includes British Columbia, Alberta, Western Saskatchewan (crop regions 5, 7-10)- see crop region map c Performed at CGC d Performed at Cigie Total product basis is calculated by dividing the amount of flour by the amount of total products (flour, bran and shorts) and expressing as a percentage.f ND is not determined

Quality Parametera WHEATc Test Weight, kg/hL 83.8 Weight per 1000 Kernels, g 35.2 Protein Content, % 13.0 Protein Content, % (dry matter basis) 15.0 Ash Content, % 1.45 Falling Number, s 400 Particle Size Index, % 51 MILLING FLOUR YIELD - Bühler Laboratory Milld Total Products Basise, % 76.0 0.50% Ash Basis, % 79.0 FLOURc Straight Grade Constant Extraction Extraction, % 76.0 74.0 Protein Content, % 12.2 12.1 Protein Loss, % 0.8 0.9 Wet Gluten Content, % 34.1 33.9 Gluten Index, % 93 94 Ash Content, % 0.44 0.42 Starch Damage, % 6.2 6.1 Amylograph Peak Viscosity, BU 730 775 FARINOGRAMc Absorption, % 61.8 61.7 Dough Development Time (DDT), min 5.25 5.50 Stability, min 7.5 9.5 Mixing Tolerance Index (MTI), BU 35 30 EXTENSOGRAM (135 min)c Maximum Resistance (Rmax), BU 384 447 Extensibility (Length), cm 21.6 21.2 Area, cm2 109 122 ALVEOGRAMc P (height x 1.1), mm 86 89 L (length), mm 125 126 P/L 0.69 0.71 W, 10-4 J 328 345 BAKING (NO TIME DOUGH)d Absorption, % 67 67 Mixing Time, min 5.4 5.6 Specific Volume, cm3/g 8.0 8.1 Colour, L* 81.0 81.8 Total Bread Score (out of 10) 9.8 9.8 BAKING (SPONGE & DOUGH)d Absorption, % 66 66 Mixing Time, min 7.3 7.5 Specific Volume, cm3/g 7.3 7.1 Colour, L* 82.6 82.9 Total Bread Score (out of 10) 10.0 10.0 NOODLES (FRESH YELLOW ALKALINE)d Colour (3h / 24h) L* 74.4 / 69.0 76.1 / 71.0 a* -0.48 / 0.08 -0.58 / -0.15 b* 26.1 / 24.4 26.5 / 25.1 Cooked Noodle - Max. Cutting Stress, g/mm2m2 Cook Time - 2.5 min 43.1 42.5 3.5 min 34.2 34.6 5.0 min 27.5 28.0NOODLES (FRESH WHITE SALTED)d Colour (3h / 24h) L* 76.9 / 73.5 78.2 / 74.9 a* 1.30 / 1.81 1.03 / 1.45 b* 24.5 / 23.6 25.0 / 24.2 Cooked Noodle - Max. cutting stress, g/mm2 Cook Time - 2.5 min 23.7 24.8 3.5 min 19.2 21.9 5.0 min 17.7 18.7

Western Prairiesb