Clean. Consistent. Quality.

Clean. Consistent. Quality. 2018 CROP IN REVIEW 1 2018 Canadian Wheat Crop in Review

Clean. Canadian wheat is sustainably produced by farmers using modern farming practises supported by Canada s natural advantages of clean air, clean water and clean land. Consistent. Canada s reputation for consistency in the quality of its wheat is assured by a cereals value chain extending from farm to port dedicated to providing excellence in research and development, quality assurance and customer care and service. Quality. From high-quality flour to baked goods, pasta, couscous and Asian products Canadian wheat is recognized for its versatility, strength, milling characteristics and superior end-product performance. Clean. Consistent. Quality. It s what customers around the world count on from Canadian wheat. 2 2018 Canadian Wheat Crop in Review

2018 Canadian Wheat Crop in Review Table of Contents FARMING IN CANADA 4 2018 GROWING SEASON IN CANADA 10 CANADIAN WHEAT QUALITY REPORT 16 CANADA WESTERN RED SPRING (CWRS) 17 CANADA WESTERN AMBER DURUM (CWAD) 23 CANADA PRAIRIE SPRING RED (CPSR) 26 OTHER WESTERN CANADIAN WHEAT CLASSES 29 WORLD WHEAT SITUATION 31 APPENDIX: WHEAT QUALITY EVALUATION METHODS 33 CONTACT US 38 Thank you to the Alberta Wheat Commission for providing a number of the photos used in this publication. 3 2018 Canadian Wheat Crop in Review

Farming in Canada Factors that Influence Crop Selection Some of the factors that influence crop selection are based on plant disease pressures, soil conditions and land stewardship priorities. Wheat varieties are carefully chosen, based on characteristics including yield potential, protein content, and disease and insect resistance. Farmers consider quality factors like protein content when making cropping decisions. They balance these factors with yield potential to maximize farm income. Commodity prices are also considered, ensuring producers are profitable growing high-quality and high-yielding crops desired by consumers. The growth in canola and pulse crops in Western Canada is an example of how producers are diversifying their crop choices in order to maximize the returns to their farming operation. Wheat varieties are carefully chosen, based on characteristics including yield potential, protein content, and disease and insect resistance. Variety Registration The foundation for consistent Canadian wheat quality is the Variety Registration Process. A new variety of wheat must have the right intrinsic properties before it can be grown as a registered variety in Canada. This extensive process is overseen by the Government of Canada s Canadian Food Inspection Agency, Variety Registration Office. This process addresses farmers concerns regarding agronomic practices, yield and disease resistance, while the quality attributes of the wheat undergo rigorous scientific testing during three years of trials. During the three years, potential new varieties and control check varieties are grown side by side across the Canadian Prairies to account for variance in year-to-year growing conditions. All agronomic performance, disease resistance and end-use quality parameter results are reviewed each year by a committee of specialists consisting of wheat scientists, producers, grain handlers, wheat marketers and end-use processors. The variety registration process ensures that newly registered varieties will reflect the quality characteristics expected of a particular wheat class. This process guarantees continued consistent high-quality wheat for Canadian customers no matter where the wheat is grown throughout Western Canada. Seeding For spring wheat, seeding starts about the middle of April and finishes around the middle of May. Winter wheat is typically planted in August and September. Fertilizer and other crop inputs are used to keep soil healthy. Water conservation is managed by minimal soil disruption and is achieved through reduced tillage technology. Reduced tillage also helps prevent erosion. Precision technology plays a major role in the way Canadian producers farm. GPS mapping, sectional control and auto steer prevents overlapping and results in reduced seed, fertilizer and pesticide use. Precision farming also helps reduce fuel consumption. 4 2018 Canadian Wheat Crop in Review

Quality Control in the Growing Season A big part of quality control during the growing season in Canada is reducing plant competition which allows wheat plants to use soil nutrients and moisture most efficiently to maximize quality and yield. To protect the wheat crop from yield and quality loss, farmers monitor plant disease and insect pressure throughout the growing season. Crop rotation reduces pesticide use through sustainable crop diversification. Harvest During harvest, straight cutting reduces work time, field passes, emissions and harvest costs. Timing ensures that kernel moisture content is optimal. The use of straw choppers and spreaders allows for faster plant nutrient return to the soil for future crop uptake. Retention of crop residue also helps maintain soil organic matter and preserve soil moisture. Storage and Marketing Quality is maintained during storage by cooling and lowering kernel moisture content. On-farm storage capacity has the ability to store virtually the entire year s harvest. By ensuring good storage practices, including the use of technology and equipment such as bin monitoring, aeration and grain dryers, Canadian farmers minimize opportunities for mycotoxins and pests. When it comes to marketing, price is the driving factor. Contracting and delivery opportunities are also factors in marketing decisions. A Sustainable Future Modern Canadian agriculture has a very good story to tell about sustainability. Modern practices such as conservation tillage are increasing soil health by reducing the amount of fuel used and reducing soil and wind erosion. Precision agriculture, which uses satellites to steer equipment, allows for fewer field passes and maximizes the efficiency of crop inputs, further reducing fuel use and protecting water from nutrient run-off. Most Canadian production is naturally rain-fed, and a small portion of crops are irrigated using clean water from natural sources, giving Canadian agriculture a strong sustainability record. Best management practices are providing the next generation of farmers with clean air, clean water and clean land and an environment that is healthier than when previous generations began farming. 5 2018 Canadian Wheat Crop in Review CanadianWheat.ca 5

7.3 0.6 ENERGY USE (GJ/HA) 7.2 7.1 7 6.9 6.8 6.7 6.6 6.5 6.4 1981 1986 1991 1996 2001 2006 2011 YEAR Source: Canadian Field Print Initiative SOCC (T CO2e/ha) 0.5 0.4 0.3 0.2 0.1 0-0.1 1981 1986 1991 1996 YEAR 2001 2006 2011 Source: Canadian Field Print Initiative Spring Wheat, Prairies - Energy Use per Harvested Hectare Energy use in the production of spring wheat has decreased by 6% between 1981 and 2011, on a per hectare basis. As energy use per hectare is going down, production per hectare is going up. During that same time period, the energy use per tonne produced was reduced by 39% and the yield of spring wheat increased by 59%. These trends suggest that further improvements can be expected. As energy use per hectare is going down, production per hectare is going up Soil Organic Carbon Change per Hectare of Agricultural Land, Prairies Soil organic matter is extremely important as it is one of the key expressions of overall soil health. In 1981, soil organic matter was being depleted. With the introduction of modern agricultural practices, including new plant breeding techniques, precision agriculture, and conservation tillage, the quality of the organic matter has changed dramatically. Organic matter in prairie soils is increasing every year. Modern agriculture means soil is healthier, more productive, is less susceptible to wind and soil erosion, and is able to sequester increasing levels of carbon dioxide every year. 6 2018 Canadian Wheat Crop in Review

CLEAN AIR, CLEAN WATER, CLEAN LAND. Minimal tillage technologies reduce soil disruption, keeping Canada s land nutrient rich to produce high-quality crops. Reduced tillage practices help maintain soil health and minimize soil erosion. Best management practices optimize plant nutrient use to reduce nutrient run-off. 7 2018 Canadian Wheat Crop in Review CanadianWheat.ca 7 7

Soil Organic Carbon Change This map of the prairie growing region shows the increases in soil organic matter in 2011. The green regions highlight where significant increases have occurred. All of that organic matter is also sequestered carbon, demonstrating another way modern Canadian agriculture is helping reduce greenhouse gasses. Soil organic carbon change (in kilograms per hectare, per year) in Canada in 2011 LEGEND: Large increase (>90 kg ha/yr) Moderate increase (25 to 90 kg ha/yr) No change (-25 to 25 kg ha/yr) Moderate increase (-90 to-25 kg ha/yr) Large increase (>90 kg ha/yr) Not assessed Source: Agriculture and Agri-Food Canada 8 2018 Canadian Wheat Crop in Review

Reducing Soil Erosion - Western Canada Reducing wind and water soil erosion is another measure of sustainability. Modern Canadian agriculture is delivering on the goal of providing healthy land to future generations. This map shows the very low incidence of soil erosion across the prairie growing region. The adoption of conservation tillage has meant that Canadian farmers are leading the way in the world regarding soil erosion losses. Soil erosion - prairie growing region LEGEND: Very Low (<6 t ha/yr) Low (6 to 11 t ha/yr) Moderate (11 to 22 t ha/yr) High (22 to 33 t ha/yr) Very high (>33 t ha/yr) Not assessed Source: Agriculture and Agri-Food Canada CanadianWheat.ca 9

2018 Growing Season in Canada The 2018 growing season had mixed conditions overall. Although some areas continued the relatively dry and hot spell seen last year (e.g. southern Alberta durum region) most areas had timely rains and good summer temperatures throughout the season. On the Canadian Prairies, the growing season enabled farmers in most areas to achieve relatively good quality, and trend yields for spring wheat, leading to good production from a quantity perspective and protein profile. The durum growing region was impacted by dry conditions in some areas (southern Alberta), driving some reduction in durum yields overall, but this was balanced by stronger growing conditions in parts of Saskatchewan, the primary durum growing province. Crops in many regions benefited from ground moisture and the widespread adoption of minimum and zero-till farming practices. These practices play an important role in ensuring strong production despite variability in growing conditions from year-to-year. Precipitation during 2018 Growing Season Precipitation Percentiles April 1, 2018 to October 16, 2018 Exceptionally Low (0th to 2nd) Extremely Low (2nd to 5th) Very Low (5th to 10th) Moderately Low (10th to 20th) Below Normal (20th to 40th) Near Normal (40th to 60th) Above Normal (60th to 80th) Moderately High (80th to 90th) Very High (90th to 95th) Extremely High (95th to 98th) Exceptionally High (98th to 100th) Copyright 2018 Agriculture and Agri-Food Canada Prepared by Agriculture and Agri-Food Canada s Science and Technology Branch. Data provided through partnership with Environment Canada, Natural Resources Canada, Provincial private agencies. Produced using near real-time data that has undergone some quality control. The accuracy of this map varies due to data availability and potential data erros. Created: 2018-10-17 www.agri.gc.ca/drought 10 2018 Canadian Wheat Crop in Review

Temperature during 2018 Growing Season Number of Days with Temperature above 30 C April 1, 2018 to October 15, 2018 0 to 3 4 to 6 7 to 9 10 to 12 13 to 15 16 to 18 19 to 21 22 to 24 25 to 27 > 27 Copyright 2018 Agriculture and Agri-Food Canada Prepared by Agriculture and Agri-Food Canada s Science and Technology Branch. Data provided through partnership with Environment Canada, Natural Resources Canada, Provincial and private agencies. Produced using near real-time data that has undergone some quality control. The accuracy of this map varies due to data availability and potential data errors. Created: 2018-10-16 www.agri.gc.ca/drought Canadian Major Crop Seeded Area Since 2000 there has been a significant increase in canola hectares. Recently this increase has coincided with growth in pulse crops like peas and lentils. The growth in canola and pulse crops has impacted cereal production, with wheat showing a slight downward trend since 2000 and oats and barley hectares off significantly. In the last three years hectares seeded for Western Canada s two major crops canola and wheat have seen a continuation of the longer term trends with slight declines in wheat hectares and increases in canola. Canola hectares exceeded the area seeded to wheat for the first time in 2017. Wheat is estimated to be back on top for 2018. Wheat plays an important role in farmers crop rotations and is expected to continue this role over the long-term. SEEDED AREA (1000 HECTARES) 12,000 10,000 8,000 6,000 4,000 2,000 0 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 Wheat Canola Pulses Soybeans Barley Oats Source: Statistics Canada, Table 32-10-0359-01 CanadianWheat.ca 11

Canadian Wheat Yields Growing conditions were generally warm and dry on the Canadian Prairies, causing a reduction in yields from 2017. Conditions in the spring of 2018 started with the dry trend continuing. Since then conditions did improve significantly, with timely rains in many parts of the prairie growing region. However, other regions, including durum producing regions experienced significant drought pressure. Forecasts suggest 2018 yields to be around 3.3 tonnes/hectare for spring wheat and 2.3 tonnes/hectare for durum. For spring wheat this is above the long term average of 2.7 tonnes per hectare (since 2000). For durum, this year s yields actually match the long-term average of 2.3 tonnes per hectare. Given the low levels of moisture experienced in durum producing regions, we are expecting relatively low fusarium pressure and good quality overall. CANADIAN ESTIMATED SEEDED AREA, WHEAT Total Wheat Seeded Area (million hectares) 2016 2017 2018 % Y/Y Total Wheat 9.6 9.1 10.0 +9.9% Spring Wheat 6.4 6.4 7.0 +9.4% Durum 2.5 2.1 2.5 +19.0% Winter Wheat 0.7 0.6 0.5-16.6% Source: Statistics Canada, Table 32-10-0359-01, October 2018 Forecasts suggest 2018 yields to be around 3.3 tonnes/ hectare for spring wheat and 2.3 tonnes/ hectare for durum 12 2018 Canadian Wheat Crop in Review

CANADIAN WHEAT YIELDS YIELD (KILOGRAMS PER HECTARE) 4,000 3,500 3,000 2,500 2,000 1,500 1,000 500 3,300 2,300 0 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 Spring Wheat Durum Source: Statistics Canada, Table 32-10-0359-01 CANADIAN MAJOR CROP PRODUCTION ( 000 METRIC TONNES) Crop 2017-18* 2018-19* % Y/Y Wheat (excl. Durum) 25,022 25,305 +1.1% Durum 4,962 5,692 +14.7% Canola 21,328 20,999-1.5% Soybeans 7,717 7,515-2.6% Pulses 7,094 6,597-7.0% Barley 7,891 8,227 +4.3% Oats 3,733 3,383-9.4% *Forecast Source: aimis-aimia.aagr.gc.ca, October, 2018 13 2018 Canadian Wheat Crop in Review CanadianWheat.ca 13

Ontario 2% Manitoba 18% SPRING WHEAT Alberta 39% Saskatchewan 41% Source: Statistics Canada, Table 32-10-0359, October 2018 Canadian Spring Wheat Production Most spring wheat in Canada is produced in the three prairie provinces Manitoba, Saskatchewan and Alberta. Saskatchewan produces roughly 41% of the spring wheat grown in Canada. This is followed by Alberta which produces about 39% and Manitoba which produces about 18%. The next largest producer is the province of Ontario, at about 2%. Canadian Durum Wheat Production Virtually all Canadian durum production takes place in Saskatchewan and Alberta. This past year the province of Saskatchewan produced about 82% of Canadian durum wheat while Alberta accounted for the remaining 18%. Alberta 18% DURUM WHEAT Saskatchewan 82% Source: Statistics Canada, Table 32-10-0359, October 2018 14 2018 Canadian Wheat Crop in Review

CANADIAN WHEAT (EXCLUDING DURUM) SUPPLY AND DISPOSITION (THOUSAND METRIC TONNES) CUMULATIVE (AUGUST TO JULY) 2016-17 2017-18* 2018-19* Carry-In 4,078 5,028 4,695 Production 24,378 25,022 25,305 Incoming stocks, excluding durum, for the 2017/18 year are slightly under 5 million tonnes. Stocks going into the 2018/19 crop year are estimated to decline slightly over the previous year. Stocks can be expected to tighten again during the current crop year, given the decline in production and tightening world stocks and reasonable world demand for high quality wheat. Exports and 23,527 25,385 26,080 Domestic Use Exports 15,621 17,480 18,000 Domestic Use 7,906 7,905 8,080 End Stocks 5,028 4,695 4,000 *Forecast Source: aimis-aimia.aagr.gc.ca, October 25, 2018 Ending stocks for Canadian durum have been at record lows for a number of years. CANADIAN DURUM SUPPLY AND DISPOSITION (THOUSAND METRIC TONNES) CUMULATIVE (AUGUST TO JULY) 2016-17 2017-18* 2018-19* Carry-In 1,100 1,878 1,477 Production 7,762 4,962 5,692 Exports and 6,995 5,321 5,579 Domestic Use Exports 4,534 4,387 4,600 Domestic Use 2,461 934 979 End Stocks 1,878 1,477 1,600 *Forecast Source: aimis-aimia.aagr.gc.ca, October 25, 2018 The exception to this was the 2015-16 crop year which saw record production of durum in Canada. However, the incidence of fusarium in that year was high and a significant portion of the 2015-16 stock was not saleable in international markets. Stocks coming out of the 2017-18 crop year decreased from 2016-17. Into 2018-19 we are seeing a modest increase in production and modest increase in end stocks due to relatively low world price and weak import demand for durum among traditional importers (e.g. Algeria, Italy). CanadianWheat.ca 15

Canadian Wheat Crop Quality Report 10 ALBERTA SASKATCHEWAN MANITOBA 9 7 Western Region Eastern Region 6 2 8 5 4 1 3 Wheat Sample Quality Analysis As part of the Harvest Sample Program (HSP), the Canadian Grain Commission (CGC) sends multiple barcoded sample envelopes to wheat producers across Western Canada requesting a wheat sample from their different fields on an annual basis. The data in this report was generated based upon over 5,100 samples received from Canadian producers as of October 25, 2018. The CGC also supplied sample envelopes to the following grain handling companies: Cargill, G3, Louis Dreyfus Canada, Parrish & Heimbecker, Paterson GlobalFoods, Richardson International, South West Terminal, Weyburn Inland Terminal and Viterra. These companies collected representative samples from producer deliveries at their facilities each week and forwarded the samples to the CGC. Every sample envelope was assessed by CGC grain inspectors with grades assigned on the basis of factors and tolerances for each wheat class as detailed in the CGC Official Grain Grading Guide. Each grading factor was recorded for each individual sample allowing comprehensive analyses of key grading factors across Western Canada. Once graded, samples were used to prepare the various wheat class composites. The composite samples were prepared by taking 100-200 g of wheat from each envelope depending on the wheat class and grade. This composite was extensively mixed to ensure it represented the class and grade. Composite samples, where sufficient material was available, were prepared by the CGC. Based on their source location, No. 1 CWRS composite samples were prepared to represent either western or eastern prairie composites. The division between the eastern and western composites is identified on the map and reflects Canadian shipping preferences. Prairie composites by grade (no regional divisions) were made for No. 2 CWRS, No. 3 CWRS and the other wheat classes (No. 1 CWAD and No. 1 CPSR). Due to the two stage harvest this year it was necessary to prepare lower grade composites of CPSR and CWAD. These composites, as well as the No. 2 CWRS Prairie composite, were prepared using representative wheat samples supplied by grain handlers as there was insufficient material in these grades collected by the CGC s HSP (data on these composites will be added as it becomes available). CWAD composites were milled at the CGC using an Allis-Chalmers mill while all other classes (CWRS and CPSR) were milled at the Canadian International Grains Institute (Cigi) using a Bühler laboratory mill with a bran finisher. Analytical data on the wheat, flour, and/or semolina was generated by the CGC while Cigi provided the corresponding comprehensive end-use product analysis including pan bread, Asian noodles and/or spaghetti (as applicable). The goal of this comprehensive process is to ensure that the data is as representative as possible of the quality of the 2018 western Canadian wheat harvest quality and provides accurate information to customers. 16 2018 Canadian Wheat Crop in Review

Canadian Wheat Crop Quality Report CANADA WESTERN RED SPRING 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. CWRS is used at 100% or as part of a blend (wheat grist). When used as part of a blend, CWRS can improve the quality of lower quality wheats and is often referred to as a blending or improver wheat. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality. CWRS PROPERTIES AND APPLICATIONS: MILLING AND FLOUR PROPERTIES Three milling grades available 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 a good balance of elasticity and extensibility High water absorption 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 in 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 ASIAN PRODUCT AND PASTA APPLICATIONS Suitable for a wide range of noodle and other Asian product applications Well-balanced dough elasticity and extensibility, ensuring 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 CanadianWheat.ca 17

Canada Western Red Spring 2018-19 CWRS MAJOR GRADING FACTORS All Provinces No. 1 No. 2 No. 3 All Grades (includes grades other than 1, 2, 3) Number of Samples Graded 2900 432 310 3868 % of all grades 75 11.2 8.0 100 Grading Factor % of Grade Fusarium Damage N/A 15.7 1.6 2.0 2018-19 CWRS PROTEIN CONTENT, % Province Number of Samples Mean No. 1 CWRS Standard Deviation Manitoba 1056 14.0 1.2 Saskatchewan 1236 13.4 1.3 Alberta and B.C. 608 14.3 1.4 Western Canada 2900 13.8 1.3 No. 2 CWRS Manitoba 61 13.1 1.5 Saskatchewan 216 12.8 1.6 Alberta and B.C. 155 13.7 1.5 Western Canada 432 13.2 1.6 All Grades* Manitoba 1138 14.0 1.2 Saskatchewan 1570 13.3 1.4 Alberta and B.C. 1143 14.0 1.5 Western Canada 3851 13.7 1.4 *includes grades other than 1,2,3 Frost N/A 28.9 78.7 13.2 Hard Vitreous Kernels N/A 39.1 0.0 4.4 Mildew N/A 23.6 23.9 4.6 *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. TOP 5 CWRS VARIETIES GROWN IN 2018* 1. AAC Brandon 2. AAC Elie 3. Stettler 4. CDC Plentiful 5. CDC Utmost *2018 Insured Commerical Acres GRADING FACTOR AND PROTEIN CONTENT TABLE INFORMATION Analysis conducted by CGC Grain Research Laboratory as of October 25, 2018 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 18 2018 Canadian Wheat Crop in Review

No. 1 Canada Western Red Spring Eastern Prairies b 2018 2017 Quality Parameter a WHEAT c Test Weight, kg/hl 83.5 83.8 Weight per 1000 Kernels, g 35.8 35.2 Protein Content, % 13.7 13.0 Protein Content, % (dry matter basis) 15.8 15.0 Ash Content, % 1.44 1.45 Falling Number, s 425 400 Particle Size Index, % 50 51 MILLING FLOUR YIELD - Bühler Laboratory Mill d Total Products Basis e, % 76.8 76.0 0.50% Ash Basis, % 78.8 79.0 FLOUR c Extraction, % Straight Grade 74% Straight Grade 74 % 76.8% 76.0% Protein Content, % 13.1 12.9 12.2 12.1 Protein Loss, % 0.6 0.8 0.8 0.9 Wet Gluten Content, % 36.0 35.4 34.1 33.9 Gluten Index, % 90 92 93 94 Ash Content, % 0.46 0.42 0.44 0.42 Starch Damage, % 8.9 9.1 6.2 6.1 Amylograph Peak Viscosity, BU 695 725 730 775 FARINOGRAM c Absorption, % 66.4 66.2 61.8 61.7 Dough Development Time (DDT), min 5.75 5.50 5.25 5.50 Stability, min 9.5 11.0 7.5 9.5 Mixing Tolerance Index (MTI), BU 20 20 35 30 EXTENSOGRAM (135 min) c Maximum Resistance (Rmax), BU 429 467 384 447 Extensibility (Length), cm 21.1 21.9 21.6 21.2 Area, cm 2 115 130 109 122 ALVEOGRAM c P (height x 1.1), mm 127 130 86 89 L (length), mm 92 89 125 126 P/L 1.38 1.46 0.69 0.71 W, 10-4 J 418 422 328 345 Ie, % 61.4 61.7 57.3 57.7 BAKING (NO TIME DOUGH) d Absorption, % 70 70 67 67 Mixing Time, min 6.1 6.1 5.4 5.6 Specific Volume, cm 3 /g 7.6 8.2 8.0 8.1 Total Bread Score (out of 10) 9.3 9.6 9.8 9.8 BAKING (SPONGE & DOUGH) d Absorption, % 69 69 66 66 Mixing Time, min 7.8 7.8 7.3 7.5 Specific Volume, cm 3 /g 7.1 7.5 7.3 7.1 Total Bread Score (out of 10) 9.6 9.9 10.0 10.0 NOODLES (FRESH YELLOW ALKALINE) d Colour (3h / 24h) L* 72.1 / 66.8 73.3 / 67.8 74.4 / 69.0 76.1 / 71.0 a* 0.52 / 1.08 0.47 / 0.88-0.48 / 0.08-0.58 / -0.15 b* 26.1 / 24.6 26.5 / 24.7 26.1 / 24.4 26.5 / 25.1 Cooked Noodle - Max. Cutting Stress, g/mm 2 Cook Time - 2.5 min 47.1 47.2 43.1 42.5 3.5 min 39.4 39.1 34.2 34.6 5.0 min 30.3 28.9 27.5 28.0 NOODLES (FRESH WHITE SALTED) d Colour (3h / 24h) L* 75.2 / 71.8 75.6 / 72.2 76.9 / 73.5 78.2 / 74.9 a* 2.13 / 2.59 2.01 / 2.41 1.30 / 1.81 1.03 / 1.45 b* 24.6 / 23.8 24.8 / 24.2 24.5 / 23.6 25.0 / 24.2 Cooked Noodle - Max. cutting stress, g/mm 2 Cook Time - 2.5 min 38.0 31.0 23.7 24.8 3.5 min 31.6 27.0 19.2 21.9 5.0 min 23.6 21.1 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 Prairies composite includes eastern Saskatchewan and Manitoba (crop regions 1-4, 6) - see crop region map c Performed at CGC d Performed at Cigi CanadianWheat.ca 19

No. 1 Canada Western Red Spring Western Prairies b 2018 2017 Quality Parameter a WHEAT c Test Weight, kg/hl 82.2 83.6 Weight per 1000 Kernels, g 34.1 34.8 Protein Content, % 14.2 13.5 Protein Content, % (dry matter basis) 16.4 15.6 Ash Content, % 1.41 1.44 Falling Number, s 415 405 Particle Size Index, % 51 51 MILLING FLOUR YIELD - Bühler Laboratory Mill d Total Products Basis e, % 74.9 75.1 0.50% Ash Basis, % 77.4 78.6 FLOUR c Extraction, % Straight Grade 74% 60% Straight Grade 74% 60% 74.9% 75.1% Protein Content, % 13.6 13.5 13.2 12.8 12.7 12.4 Protein Loss, % 0.6 0.7 1.0 0.7 0.8 1.1 Wet Gluten Content, % 36.5 36.8 35.9 36.2 35.9 34.9 Gluten Index, % 94 93 91 92 94 93 Ash Content, % 0.45 0.42 0.40 0.43 0.40 0.37 Starch Damage, % 8.4 8.3 8.7 5.8 5.9 5.8 Amylograph Peak Viscosity, BU 640 645 680 770 770 815 FARINOGRAM c Absorption, % 65.9 65.7 65.4 62.6 62.6 62.3 Dough Development Time (DDT), min 7.00 7.25 6.75 4.50 5.50 5.50 Stability, min 9.5 11.0 14.0 9.0 9.5 14.0 Mixing Tolerance Index (MTI), BU 25 20 10 25 30 20 EXTENSOGRAM (135 min) c Maximum Resistance (Rmax), BU 528 544 587 459 463 514 Extensibility (Length), cm 21.9 20.7 20.6 22.1 22.7 20.0 Area, cm 2 148 143 154 131 135 132 ALVEOGRAM c P (height x 1.1), mm 131 134 141 116 100 115 L (length), mm 95 98 86 118 133 114 P/L 1.38 1.37 1.64 0.98 0.75 1.01 W, 10-4 J 454 477 455 425 404 395 Ie, % 64.1 64.5 63.5 57.6 58.1 54.9 BAKING (NO TIME DOUGH) d Absorption, % 70 70 n/a e 68 68 n/a e Mixing Time, min 6.1 6.5 n/a e 5.8 5.9 n/a e Specific Volume, cm 3 /g 7.8 8.1 n/a e 7.7 7.8 n/a e Total Bread Score (out of 10) 9.3 9.8 n/a e 9.8 9.8 n/a e BAKING (SPONGE & DOUGH) d Absorption, % 69 69 69 67 67 67 Mixing Time, min 8.0 8.0 8.3 7.1 7.9 8.1 Specific Volume, cm 3 /g 7.1 7.4 7.0 7.2 7.3 7.1 Total Bread Score (out of 10) 9.6 9.6 9.7 9.8 9.8 10.0 NOODLES (FRESH YELLOW ALKALINE) d Colour (3h / 24h) L* 72.2 / 66.3 72.8 / 67.3 73.7 / 68.5 74.9 / 69.6 75.9 / 70.3 78.0 / 72.5 a* 0.46 / 1.07 0.40 / 0.93 0.25 / 0.81-0.55 / 0.01-0.62 /-0.09-0.83 / -0.44 b* 26.4 / 24.2 26.4 / 24.5 26.5 / 24.7 26.4 / 24.8 26.8 / 25.0 27.4 / 25.7 Cooked Noodle - Max. Cutting Stress, g/mm 2 Cook Time - 2.5 min 50.5 50.5 50.8 44.6 45.6 44.5 3.5 min 42.8 41.4 40.2 36.1 36.9 35.6 5.0 min 31.9 30.7 30.1 29.1 29.4 28.0 NOODLES (FRESH WHITE SALTED) d Colour (3h / 24h) L* 74.9 / 71.8 75.3 / 72.2 76.7 / 73.4 76.9 / 73.6 77.6 / 74.1 79.0 / 76.0 a* 2.01 / 2.45 1.94 / 2.32 1.63 / 1.95 1.26 / 1.85 1.14 / 1.64 0.76 / 1.06 b* 24.8 / 24.0 25.1 / 24.4 25.1 / 24.5 25.3 / 24.4 25.5 / 24.7 25.5 / 25.3 Cooked Noodle - Max. cutting stress, g/mm 2 Cook Time - 2.5 min 38.9 37.3 36.3 31.1 31.1 29.6 3.5 min 32.1 28.4 29.5 25.3 25.9 24.7 5.0 min 24.9 22.1 22.1 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 Prairies composite includes British Colombia, Alberta and western Saskatchewan (crop regions 5, 7-10) - see crop region map c Performed at CGC d Performed at Cigi e Not applicable 20 2018 Canadian Wheat Crop in Review

No. 2 Canada Western Red Spring Prairie Composite b 2018 Quality Parameter a WHEAT c Test Weight, kg/hl 81.2 Weight per 1000 Kernels, g 40.1 Protein Content, % 13.7 Protein Content, % (dry matter basis) 15.8 Ash Content, % 1.48 Falling Number, s 365 Particle Size Index, % 54 MILLING FLOUR YIELD - Bühler Laboratory Mill d Total Products Basis e, % 75.5 0.50% Ash Basis, % 78.0 FLOUR c Extraction, % Straight Grade 75.5% Protein Content, % 13.0 Protein Loss, % 0.7 Wet Gluten Content, % 34.7 Gluten Index, % 96 Ash Content, % 0.45 Starch Damage, % 7.3 Amylograph Peak Viscosity, BU 445 FARINOGRAM c Absorption, % 64.2 Dough Development Time (DDT), min 5.50 Stability, min 9.0 Mixing Tolerance Index (MTI), BU 30 EXTENSOGRAM (135 min) c Maximum Resistance (Rmax), BU 474 Extensibility (Length), cm 20.7 Area, cm 2 128 ALVEOGRAM c P (height x 1.1), mm 120 L (length), mm 98 P/L 1.22 W, 10-4 J 419 Ie, % 62.6 BAKING (NO TIME DOUGH) d Absorption, % 69 Mixing Time, min 7.1 Specific Volume, cm 3 /g 7.3 Total Bread Score (out of 10) 9.0 BAKING (SPONGE & DOUGH) d Absorption, % 68 Mixing Time, min 8.1 Specific Volume, cm 3 /g 7.0 Total Bread Score (out of 10) 9.4 NOODLES (FRESH YELLOW ALKALINE) d Colour (3h / 24h) L* 71.6 / 66.8 a* 0.45 / 1.08 b* 24.9 / 23.7 Cooked Noodle - Max. Cutting Stress, g/mm 2 Cook Time - 2.5 min 46.3 3.5 min 39.5 5.0 min 30.8 NOODLES (FRESH WHITE SALTED) d Colour (3h / 24h) L* 74.8 / 70.8 a* 1.76 / 2.34 b* 23.2 / 22.4 Cooked Noodle - Max. cutting stress, g/mm 2 Cook Time - 2.5 min 32.9 3.5 min 28.6 5.0 min 23.2 a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. b Prairie composite prepared using wheat samples representative of commercial shipments obtained from inland elevators across Western Canada c Performed at CGC d Performed at Cigi CanadianWheat.ca 21

No. 3 Canada Western Red Spring Prairie Composite b 2018 Quality Parameter a WHEAT c Test Weight, kg/hl 79.1 Weight per 1000 Kernels, g 39.3 Protein Content, % 13.6 Protein Content, % (dry matter basis) 15.7 Ash Content, % 1.68 Falling Number, s 350 Particle Size Index, % 54 MILLING FLOUR YIELD - Bühler Laboratory Mill d Total Products Basis e, % 74.0 0.50% Ash Basis, % 76.5 FLOUR c Extraction, % Straight Grade 74.0% Protein Content, % 13.0 Protein Loss, % 0.6 Wet Gluten Content, % 35.5 Gluten Index, % 97 Ash Content, % 0.45 Starch Damage, % 7.3 Amylograph Peak Viscosity, BU 335 FARINOGRAM c Absorption, % 64.2 Dough Development Time (DDT), min 5.75 Stability, min 7.5 Mixing Tolerance Index (MTI), BU 35 EXTENSOGRAM (135 min) c Maximum Resistance (Rmax), BU 489 Extensibility (Length), cm 20.7 Area, cm 2 128 ALVEOGRAM c P (height x 1.1), mm 120 L (length), mm 105 P/L 1.14 W, 10-4 J 434 Ie, % 62.2 BAKING (NO TIME DOUGH) d Absorption, % 70 Mixing Time, min 6.0 Specific Volume, cm 3 /g 6.9 Total Bread Score (out of 10) 9.3 BAKING (SPONGE & DOUGH) d Absorption, % 69 Mixing Time, min 7.4 Specific Volume, cm 3 /g 7.2 Total Bread Score (out of 10) 9.6 NOODLES (FRESH YELLOW ALKALINE) d Colour (3h / 24h) L* 70.9 / 66.2 a* 0.64 / 1.30 b* 24.1 / 23.2 Cooked Noodle - Max. Cutting Stress, g/mm 2 Cook Time - 2.5 min 47.9 3.5 min 38.9 5.0 min 30.6 NOODLES (FRESH WHITE SALTED) d Colour (3h / 24h) L* 74.1 / 70.7 a* 1.73 / 1.53 b* 22.2 / 22.8 Cooked Noodle - Max. cutting stress, g/mm 2 Cook Time - 2.5 min 35.9 3.5 min 29.5 5.0 min 20.9 a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. b Prairie composite includes all crop regions (1-10) - see crop region map. c Performed at CGC d Performed at Cigi 22 2018 Canadian Wheat Crop in Review

Canadian Wheat Crop Quality Report CANADA WESTERN AMBER DURUM Canada is the leading exporter of durum wheat in the world. CWAD is recognized for its superior yellow colour, high protein content and semolina yield important factors in the production of pasta and couscous of the highest quality. Breeding efforts in CWAD have focused on improving the colour and gluten strength in new varieties. CWAD PROPERTIES AND APPLICATIONS: MILLING AND SEMOLINA PROPERTIES Five milling grades available High levels of vitreous kernels allowing for high semolina yields High protein content Excellent yellow pigment content resulting in semolina with bright yellow colour Strong and extensible gluten PASTA APPLICATIONS Pasta produced from CWAD has bright yellow colour Pasta made from CWAD has excellent cooking quality including excellent firmness, tolerance to overcooking and low cooking loss CWAD is suitable for the production of both dried and fresh pasta products BAKING APPLICATIONS Durum flour milled from highprotein CWAD is well-suited for the production of hearth-style and artisan breads as well as flat breads The exceptional brightness of CWAD flour produces bread with a subtle yellow-coloured crumb that is appealing to consumers Flour milled from CWAD demonstrates high water absorption capacity COUSCOUS APPLICATIONS Couscous made from CWAD is distinct for its bright yellow colour Couscous produced with CWAD has good surface texture (i.e. non-sticky) when cooked CanadianWheat.ca 23

Canada Western Amber Durum 2018-19 CWAD MAJOR GRADING FACTORS All Provinces No. 1 No. 2 No. 3 No. 4 No. 5 All Grades (includes grades other than 1, 2, 3) Number of Samples Graded 883 206 75 12 18 1203 % of Total 73.4 17.1 6.2 1.0 1.5 100 Grading Factor % of Total Test Weight N/A 30.1 14.7 0 0 6.1 Hard Vitreous Kernels N/A 24.8 12.0 33.3 0 5.3 *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. 2018-19 CWAD PROTEIN CONTENT, % Province Number of Samples Mean No. 1 CWAD Standard Deviation Saskatchewan 698 14.3 1.6 Alberta and B.C. 185 14.1 1.8 Western Canada 883 14.3 1.6 No. 2 CWAD Saskatchewan 147 13.9 2.3 Alberta and B.C. 59 14.8 2.1 Western Canada 206 14.2 2.3 No. 3 CWAD Saskatchewan 50 14.4 2.0 Alberta and B.C. 25 14.9 2.4 Western Canada 75 14.5 2.2 All Grades* Saskatchewan 917 14.2 1.8 Alberta and B.C. 277 14.4 2.0 Western Canada 1194 14.3 1.8 *includes grades other than 1,2,3 TOP 5 CWAD VARIETIES GROWN IN 2018* 1. Transcend 2. Brigade 3. Strongfield 4. AAC Spitfire 5. CDC Fortitude *2018 Insured Commerical Acres GRADING FACTOR AND PROTEIN CONTENT TABLE INFORMATION Analysis conducted by CGC Grain Research Laboratory as of October 25, 2018 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 24 2018 Canadian Wheat Crop in Review

No. 1 Canada Western Amber Durum Prairie Composite b 2018 2017 Quality Parameter a No. 1 No. 1 WHEAT c Test Weight, kg/hl 81.7 82.0 Weight per 1000 Kernels, g 43.3 41.3 Vitreous Kernels, % 93 95 Protein Content, % 14.4 13.7 Ash Content, % 1.50 1.40 Falling Number, s 455 450 Particle Size Index, % 37 38 MILLING - Allis-Chalmers Mill c Total Milling Yield, % 74.6 74.4 Semolina Yield, % 66.6 66.2 SEMOLINA ce Protein Content, % 13.5 12.5 Protein Loss, % 0.9 1.2 Wet Gluten Content, % 36.0 32.4 Gluten Index, % 67 70 Ash Content, % 0.69 0.65 Yellow Pigment Content, ppm 10.8 10.4 Yellowness, b* 34.3 33.1 GRANULATION c > 425 µm, % 7.6 2.8 > 250 µm, % 60.8 63.0 > 180 µm, % 18.7 20.4 > 150 µm, % 6.3 6.4 < 150 µm, % 6.7 7.3 SEMOLINA SPECK COUNT PER 50 cm 2 c Total Specks 7 11 Dark Specks 1 1 Large Specks ( 0.06 mm²) 2 6 ALVEOGRAM c P (height x 1.1), mm 83 67 L (length), mm 94 95 P/L 0.88 0.71 W, 10-4 231 180 Ie, % 48.9 45.9 SPAGHETTI d Firmness @ 9 min cook time, g 696 703 Cooking Loss, % 5.16 5.48 Cooked Weight, % 3.09 3.13 Colour (3h / 24h) L* 72.2 72.7 a* 5.81 5.72 b* 66.2 64.6 a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for semolina. b Prairie composite includes all durum producing regions in Saskatchewan and Alberta (crop regions 4-10 - see crop region map.) c Performed at CGC d Performed at Cigi e Semolina analysis is conducted using granular products with a constant extraction rate of 70% Note: Data on other CWAD grades will be added as it becomes available. 25 2018 Canadian Wheat Crop in Review

Canadian Wheat Crop Quality Report CANADA PRAIRIE SPRING RED CPSR is a milling class of western Canadian wheat with medium protein content and medium kernel hardness. New CPSR varieties continue to be added to the class with improved protein strength, milling properties and end-product characteristics. CPSR PROPERTIES AND APPLICATIONS: MILLING AND FLOUR PROPERTIES Two milling grades available Excellent flour yields, resulting in flour with low ash content and bright flour colour Cumulative ash curves show excellent milling performance Low protein loss from wheat to flour BAKING APPLICATIONS Ideal for the production of pan breads, hearth breads, flat breads and crackers Good mixing and fermentation tolerance Dough has good handling properties during mixing and processing Dough has good elasticity and extensibility Medium to strong dough strength, resulting in good bread loaf volume and crumb structure ASIAN PRODUCT AND PASTA APPLICATIONS Good hydration rates during noodle processing Smooth and elastic dough for noodle processing and finishing Strong elastic dough properties Ideal for the production of high-quality white salted noodles with exceptional mouth feel and bite Ideal for the production of high-quality instant noodles with exceptional elastic texture Can be used to produce pasta with acceptable firmness and colour where non-durum pasta is commonly consumed CanadianWheat.ca 26

Canada Prairie Spring Red 2018-19 CPSR MAJOR GRADING FACTORS All Provinces No. 1 No. 2 All Grades (includes grades other than 1, 2) Number of Samples Graded 62 29 117 % of all grades 53.0 24.8 100 Grading Factor % of Total Mildew N/A 65.5 22.2 Frost N/A 69.0 37.6 *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. 2018-19 CPSR PROTEIN CONTENT, % Province Number of Samples Mean No. 1 CPSR Standard Deviation Manitoba 34 14.0 1.0 Saskatchewan 5 12.4 1.0 Alberta and B.C. 23 13.1 1.5 Western Canada 62 13.5 1.3 No. 2 CPSR Manitoba 1 15.1 - Alberta and B.C. 28 13.2 1.4 Western Canada 29 13.3 1.4 All Grades* Manitoba 35 14.0 1.0 Saskatchewan 7 12.1 0.9 Alberta and B.C. 75 13.1 1.3 Western Canada 117 13.3 1.3 *includes grades other than 1,2 TOP 5 CPSR VARIETIES GROWN IN 2018* 1. AAC Penhold 2. SY Rowyn 3. 5700 PR 4. AAC Foray 5. AAC Ryley *2018 Insured Commerical Acres GRADING FACTOR AND PROTEIN CONTENT TABLE INFORMATION Analysis conducted by CGC Grain Research Laboratory as of October 25, 2018 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 27 2018 Canadian Wheat Crop in Review

No. 1 Canada Prairie Spring Red Prairie Composite b 2018 2017 Quality Parameter a WHEAT c Test Weight, kg/hl 81.7 83.6 Weight per 1000 Kernels, g 40.2 40.3 Protein Content, % 13.8 12.3 Protein Content, % (dry matter basis) 16.0 14.3 Ash Content, % 1.46 1.41 Falling Number, s 355 400 Particle Size Index, % 56 55 MILLING FLOUR YIELD - Bühler Laboratory Mill d Total Products Basis e, % 76.1 76.4 0.50% Ash Basis, % 79.1 78.9 FLOUR c Extraction, % Straight Grade Straight Grade 76.1% 76.4% Protein Content, % 12.9 11.3 Protein Loss, % 0.9 1.0 Wet Gluten Content, % 33.2 31.8 Gluten Index, % 99 95 Ash Content, % 0.44 0.45 Starch Damage, % 6.9 5.7 Amylograph Peak Viscosity, BU 715 710 FARINOGRAM c Absorption, % 62.6 60.5 Dough Development Time (DDT), min 6.50 5.50 Stability, min 12.5 8.5 Mixing Tolerance Index (MTI), BU 20 25 EXTENSOGRAM (135 min) c Maximum Resistance (Rmax), BU 674 488 Extensibility (Length), cm 19.6 18.9 Area, cm 2 169 117 ALVEOGRAM c P (height x 1.1), mm 122 92 L (length), mm 109 126 P/L 1.12 0.73 W, 10-4 J 486 345 Ie, % 66.6 56.3 BAKING (NO TIME DOUGH) d Absorption, % 67.0 65.0 Mixing Time, min 7.4 6.5 Specific Volume, cm 3 /g 7.7 7.2 Total Bread Score (out of 10) 9.2 9.4 BAKING (SPONGE & DOUGH) d Absorption, % 66.0 64.0 Mixing Time, min 7.6 6.9 Specific Volume, cm 3 /g 7.1 7.3 Total Bread Score (out of 10) 9.6 9.7 NOODLES (FRESH YELLOW ALKALINE) d Colour (3h / 24h) L* 74.5 / 69.6 77.1 / 71.0 a* 1.86 / 2.33 1.19 / 1.77 b* 23.5 / 21.8 24.3 / 22.1 Cooked Noodle - Max. Cutting Stress, g/mm 2 Cook Time - 2.5 min 34.7 29.9 3.5 min 28.4 25.3 5.0 min 22.5 20.2 a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. b Prairie composite includes all crop regions (1-10) - see crop region map c Performed at CGC d Performed at Cigi Note: Data on No. 2 CPSR will be added as it becomes available. CanadianWheat.ca 28

Other Western Canadian Wheat Classes CANADA WESTERN RED WINTER CWRW CWRW is a medium-hard wheat offering good milling yield, dough strength and flour colour. CWRW flour quality is suitable for a variety of baking applications where medium protein content is desirable and in the production of noodles and steamed bread. PROPERTIES AND APPLICATIONS: MILLING AND FLOUR PROPERTIES Two milling grades with a guaranteed 11.0% protein content (13.5% moisture basis) are available Very high flour yields Medium to strong gluten properties Low ash content, resulting in good flour colour with high brightness BAKING APPLICATIONS Well-suited for the production of hearth breads and various types of flat breads Well-suited for cracker production Good mixing and fermentation tolerance Baked products produced from CWRW have desirable crumb colour ASIAN PRODUCT APPLICATIONS Unbleached CWRW flour produces excellent quality steamed breads with smooth, bright white surfaces and symmetrical shapes Ideal for the production of white salted noodles *2018 CWRW quality data available upon request CANADA WESTERN HARD WHITE SPRING CWHWS CWHWS features many of the same quality attributes associated with Canada Western Red Spring (CWRS) wheat while its white bran coat offers the added benefits of brighter flour colour and reduced bran specks. This combination makes CWHWS ideally suited for a wide range of applications. Small production of the class limits availability to customers. PROPERTIES AND APPLICATIONS: MILLING AND FLOUR PROPERTIES Three milling grades available Increased flour yields and improved flour brightness compared to CWRS Strong gluten characteristics making it suitable for blending with wheats with weaker dough strength High water absorption values similar to CWRS High amylograph peak viscosities BAKING APPLICATIONS Ideal for the production of high-volume pan breads Equally versatile for the production of hearth breads and flat breads Good mixing and fermentation tolerance on all baking processes Similar bread baking performance as CWRS Breads made from CWHWS have high loaf volume and bright crumb colour Especially suited for the production of whole wheat bread, producing a loaf with a lighter appearance and milder flavour compared to whole wheat bread made from CWRS ASIAN PRODUCT APPLICATIONS Well-suited for the production of various types of noodles including instant, alkaline, wonton and white salted Noodles made from CWHWS have good colour and good colour retention Smooth surface for all types of cooked noodles Cooked noodles have a firm, elastic texture with good texture retention Bright white steamed breads with elastic texture suitable for a range of formulations Well-suited for the production of quality dumplings with a partially translucent surface and elastic texture Dumpling dough shows good extensibility and adequate strength which reduces shrinkage and breakage of dumpling wraps 29 2018 Canadian Wheat Crop in Review

Other Western Canadian Wheat Classes CANADA WESTERN SOFT WHITE SPRING CWSWS CWSWS is a soft wheat with low protein content and weak gluten properties. It is grown under irrigation in southern Alberta and Saskatchewan. Small quantities of CWSWS are produced and exports of this wheat class may not always be available. CWSWS is suitable for a variety of bakery and other food applications that require low protein content. CWSWS is also highly sought after by the industrial ethanol industry on account of its low protein content (i.e. high starch content). PROPERTIES AND APPLICATIONS: MILLING AND FLOUR PROPERTIES Three milling grades available Wheat protein content is typically below 10.5% (13.5% moisture basis) Due to soft endosperm texture, tempering time and tempering moisture content needs to be reduced in order to ensure adequate milling performance Gluten properties of CWSWS are best described as weak with the gluten exhibiting reasonable extensibility with low resistance CWSWS quality for various end products is typically characterized by determining the solvent retention capacity (SRC) profile of the flour END-USE APPLICATIONS Ideal for the production of many confectionery goods (cookies, cakes, biscuits) and crackers CWSWS can be heat-treated for the production of thickening agents used for soups or sauces CANADA NORTHERN HARD RED CNHR CNHR is a red spring wheat with hard kernels. Introduced on August 1, 2016, the target quality of this class is for it to have sound kernels (good falling number), very good milling quality, with medium gluten strength (lower than both the CWRS and CPSR classes). Protein content of CNHR will be variable and span the protein content range of the CWRS and CPSR classes. There are three milling grades available. Depending on protein content, CNHR will be suitable for the production of pan breads, hearth breads, flat breads and noodles. CanadianWheat.ca 30

World Wheat Situation World wheat production has climbed steadily since the 1960s. The increase in supply has almost been matched step for step with the increase in consumption. This growth in demand is expected to continue or even accelerate in the coming years driven by rising populations and world incomes. However, major world wheat suppliers such as Canada will need to see a significant increase in yield if production growth is to match growing demand. This is because wheat production in major growing and exporting areas will continue to be under pressure from other crops, such as corn and oilseeds. World wheat production in 2018 is forecast to be over 729 million tonnes, a five percent decrease in production from last year. World wheat consumption continues its upward trend, but is slightly lower than last year. The rate of growth of production exceeds the rate of growth of consumption. This trend will see world end stocks rise to 262 million tonnes by the end of the year. China accounts for a significant portion of world end stocks (128 million tonnes). World wheat trade has been flat to growing slightly in recent years. This trend will continue with 2018/19 world wheat trade projected to be essentially the same as the 2016/17 and 2017/18 numbers. World durum production in 2018/19 is forecast to be 37.9 million tonnes. This is a drop from the level of production in 2016/2017, but an increase from 2017/2018. World durum utilization is expected to remain robust while ending stock numbers are projected to remain steady. WORLD WHEAT CONSUMPTION, PRODUCTION AND ENDING STOCKS 800,000 700,000 Production Consumption Ending Stocks World wheat production in 2018 is forecast to be over 729 million tonnes THOUSAND METRIC TONNES 600,000 500,000 400,000 300,000 200,000 100,000 0 1960/1961 1974/1975 1988/1989 2002/2003 2016/2017 Source: USDA PSD Online, October 2018 31 2018 Canadian Wheat Crop in Review

World Wheat Situation WORLD WHEAT SUPPLY AND DISPOSITION (MILLION METRIC TONNES) 2016/17 2017/18* 2018/19** % Y/Y Production 752.5 767.1 728.8-5.0% Total Supply 979.3 1,011.5 1,002.3-0.9% Consumption 735.0 738.0 740.2 +0.3% End Stocks 244.4 273.4 262.0-4.2% * Estimated ** Forecast Source: International Grains Council, October 2018 WORLD WHEAT WORLD DURUM SUPPLY AND DISPOSITION (MILLION METRIC TONNES) 2016/17 2017/18* 2018/19** % Y/Y Production 40.2 37.0 37.9 +2.4% Total Supply 49.6 47.0 47.7 +1.4% Consumption 39.6 37.2 37.8 +1.8% End Stocks 10.1 9.8 9.8 - * Estimated ** Forecast Source: International Grains Council, October 2018 WORLD DURUM CanadianWheat.ca 32

Appendix: Wheat Quality Evaluation Methods The data reported in this document was determined on the basis of the following methods used by the Canadian Grain Commission and Canadian International Grains Institute. All results are corrected to a 13.5% moisture basis (mb) for wheat and a 14.0% mb for flour or semolina unless otherwise specified. Methods are from the American Association of Cereal Chemists International (AACCI): Approved Methods of Analysis, 11th Edition or the International Association for Cereal Science and Technology (ICC). CGC Milling (CWAD) and Analytical and Dough Rheological Methods (CWRS, CWAD and CPSR) ALVEOGRAM FLOUR Alveograms are obtained using the Alveolab of Chopin Technologies following AACCI Method 54-30.02. Flour samples are stored at room temperature following milling for seven days prior to analysis. ALVEOGRAM SEMOLINA Alveograms are obtained using the Chopin Alveograph NG following AACCI Method 54-30.02. Following milling, semolina samples are stored at room temperature for at least three days prior to analysis. AMYLOGRAPH PEAK VISCOSITY Flour (65 g) and 450 ml of distilled water are used with the Brabender amylograph and the pin stirrer. Other details are as in AACCI Method 22-10.01. Peak viscosity is reported in Brabender units. ASH CONTENT To determine wheat, flour or semolina ash content, AACCI Method 08-01.01 is used. Samples are incinerated overnight in a muffle furnace at 600 C. EXTENSOGRAM This test is conducted using AACCI Method 54-10.01 with the exception that the dough is not stretched at 90 min. Results are reported for the stretch at 135 min. Flour samples are stored at room temperature following milling for seven days prior to analysis. FALLING NUMBER The falling number is determined on a sample of ground wheat according to AACCI Method 56-81.03. A 300 g sample of wheat is ground in a Falling Number Laboratory Mill 3100 according to ICC Standard Method No. 107. FARINOGRAM This test is conducted using AACCI Method 54-21.02, following the procedure for constant flour weight using the small bowl (50 g). Flour samples are stored at room temperature following milling for six days prior to analysis. GLUTEN INDEX - FLOUR Gluten index of flour is determined using AACCI Method 38-12.02. 33 2018 Canadian Wheat Crop in Review

GLUTEN INDEX - SEMOLINA Gluten index of semolina is determined using AACCI Method 38-12.02, following the procedure for whole meal. HARD VITREOUS KERNELS The percentage of hard vitreous kernels (HVK) is determined by examination of a 25 g sample divided from a sieved 250 g sample. The sample is analyzed for the natural translucency associated with hardness. Kernels are classed as HVK or non-vitreous as defined in the Canadian Grain Commission s Official Grain Grading Guide, Chapter 4, Wheat. MOISTURE CONTENT - FLOUR To determine the moisture content of flour, a 10 g sample is heated for one hour in a semi-automatic Brabender oven at 130 C. MOISTURE CONTENT - WHEAT The moisture content of wheat is determined using a Unified Grain Moisture Algorithm (UGMA) moisture meter or with a Near-infrared transmittance (NIT) instrument, verified against AACCI Method 44-15.02, following the procedure for the two-stage air-oven. PARTICLE SIZE INDEX Particle size index (PSI) is a measure of the texture (hardness) of a wheat kernel. AACCI Method No. 55-30.01 is modified by using a UDY cyclone sample mill fitted with a feed rate regulator and a 1.0 mm screen. A 10 g sample from 22 g of ground, blended wheat is sieved over a U.S. Standard 200-mesh sieve for 10 min in a Ro-Tap Shaker. The PSI is the weight of the material that passed through the screen multiplied by 10. PROTEIN CONTENT Protein content (N (nitrogen) x 5.7) of the composite samples is determined by combustion nitrogen analysis (CNA). Samples are ground on a UDY cyclone sample mill fitted with a 1.0 mm screen. Sample size is 250 mg and samples are not dried before analysis. Protein content is calculated from total nitrogen using a LECO FP-628 CNA analyzer calibrated with EDTA and reported on a constant moisture basis. Moisture content is determined by AACCI Method 44-15.02, following the procedure for one-stage air-oven. The method for CNA analysis is explained in Williams, Sobering, and Antoniszyn (1998). Protein testing methods at the Canadian Grain Commission. In: Wheat Protein Symposium: proceedings; 1998 March 9-10; Saskatoon, Saskatchewan. SEMOLINA COLOUR Durum semolina colour is determined using a Minolta colorimeter model CR-410 with a D65 illuminant. Colour readings are expressed on the CIE (1976) colour space system for L* (lightness), a* (red-green) and b* (yellow-blue). SEMOLINA GRANULATION Granulation (semolina particle size distribution) is determined following AACCI Method 66-20.01. Semolina (100 g) is sieved through a series of four sieves (i.e., 425, 250, 180 and 150 µm) with 8 in diameter using a Ro-Tap Shaker for 5 min. Results are expressed as a percentage of original weight of the sample. SEMOLINA SPECK COUNT Speck count is determined using the software RAR-SpecCnt(S) developed by RAR Software Systems (Winnipeg, Manitoba). A semolina sample is compressed to 1 cm in thickness in a sample holder with a glass top, and then scanned using a flatbed scanner to acquire a 10 cm x 10 cm image for processing. The image is used to identify potential specks within the sample using object detection algorithms. Each detected object is then evaluated for the average darkness (%GL), the average colour of each component (%RGB), the average colour of each component within the darkest region of the object (%RGB Max), and the size (total area). If the detected object falls within previously specified ranges, the object is identified as a speck. Once all the specks have been identified, they are categorized by the darkness (low, medium and high) as well as the size (small, medium and large) of the speck. Total, dark, and large specks are averages of at least three replicates and their numbers are expressed in 50 cm² of semolina sample surface. SEMOLINA YIELD AND MILLING YIELD OF DURUM WHEAT Durum wheat is milled on a four stand Allis-Chalmers laboratory mill in conjunction with a laboratory purifier as described by Black (1966), Cereal Science Today 11:533-534, 542. The mill flow is described by Dexter et al. (1990), Cereal Chemistry 67:405-412. For the calculation of yield, semolina is defined as having less than 3% pass through a 149 µm sieve. Milling yield is the combination of semolina and flour. Both milling and semolina yields are reported as a percentage of the cleaned wheat on a constant moisture basis. CanadianWheat.ca 34

STARCH DAMAGE Starch damage is determined using AACCI Method 76-31.01 and is expressed as a percentage of flour weight. The method is also referred to as the Megazyme method. TEST WEIGHT Test weight is determined using the Schopper chondrometer equipped with a 1 L container. The weight in grams of the measured litre of wheat is divided by 10. The result is reported in kilograms per hectolitre (kg/hl) without reference to the moisture content. WEIGHT PER 1000 KERNELS Broken kernels and foreign material are handpicked from a sample to create a cleaned sample. The number of kernels in a 20 g subsample of the cleaned sample is then counted using an electronic seed counter. FOR MORE INFORMATION CONTACT: Bin Xiao Fu, PhD Research Scientist, Bread and Durum Wheat Research Grain Research Laboratory, Canadian Grain Commission Tel: 204-984-5605 / TTY: 1-866-317-4289 binxiao.fu@grainscanada.gc.ca D.W. (Dave) Hatcher, PhD Research Scientist, Wheat Enzymes and Asian Products Grain Research Laboratory, Canadian Grain Commission Tel: 204-290-7538 / TTY: 1-866-317-4289 dave.hatcher@grainscanada.gc.ca WET GLUTEN CONTENT - FLOUR ICC Standard Method No. 137/1 is followed using the Glutomatic System 2200 with 80 µm metal sieves. WET GLUTEN CONTENT - SEMOLINA Semolina wet gluten content is determined using AACCI Method 38-12.02, following the procedure for whole meal. YELLOW PIGMENT CONTENT SEMOLINA Yellow pigment content of durum semolina is determined using a rapid extraction procedure as described by Fu et al. (2013), J. Cereal Sci. 57:560-566. Absorption is measured using a spectrophotometer and converted to yellow pigment concentration as specified by AACCI Method 14-50.01. 35 2018 Canadian Wheat Crop in Review

Cigi Milling (CWRS, CPSR) and End-Product Processing Methods With the exception of Specific Volume Bread (AACCI Method 10-14.01), all methods described are Cigi internal methods. BAKING NO TIME DOUGH (NTD) White pan bread is processed using a NTD baking method based on formulation and processing conditions which simulate commercial practices and use commercial equipment. All ingredients are placed in a spiral mixer and mixed on slow speed (2 min) and then on second speed until the dough is fully developed. The dough is then rested on the bench (10 min), scaled into pieces (640 g) and rounded. The dough balls are rested (10 min), shaped using a commercial B&B molder, panned and fully proofed. The samples are baked in a Picard reel oven (200 C, 25 min). BAKING SPONGE & DOUGH White pan bread is processed using a sponge and dough baking method based on formulation and processing conditions which simulate commercial practices and use commercial equipment. The sponge portion, consisting of flour, water, yeast, yeast food, is placed in a spiral mixer and mixed. After mixing the sponge is proofed in a proofing cabinet (4 h). To mix the dough, the fermented sponge and the remaining ingredients are placed in a spiral mixer and mixed on slow speed (2 min) and then on second speed until fully developed. The dough is then rested on the bench (10 min), scaled into pieces (640 g), and rounded. The dough balls are rested (10 min), shaped using a commercial B&B molder, panned and fully proofed. The samples are baked using a Picard reel oven (200 C, 25 min). BAKING TOTAL BREAD SCORE Pan bread, baked in Cigi s pilot bakery is subjectively scored using Cigi s bread scoring standard to obtain the Total Bread Score (out of a maximum score of 10). This includes external loaf characteristics (symmetry, crust character, crust colour, and break and shred) and internal crumb characteristics (crumb colour, crumb structure, cell wall thickness, cell size, cell shape and cell distribution). COLOUR NOODLE A Minolta CR-410 colorimeter (C illuminant, 2o standard observer angle) is used to measure the colour of a noodle dough sheet (see Noodle Processing for details). The dough sheet is folded into six layers and stored in a sealed container at room temperature (22±1 C, 24 h). The following parameters are measured: L* (0 = black to 100 = white); a* (-a* = green to +a* = redness); b* (-b* = blue to +b* = yellow). The average of five colour measurements, taken at five spots on the dough sheet surface at 3 and 24 h after mixing, are reported. COLOUR SPAGHETTI Dried spaghetti strands are mounted on standard white cardboard (7.5 cm x 7.5 cm) using double-sided tape. The colour is measured using the Minolta CR-410 colorimeter (D65 illuminant, 2o standard observer angle) according to manufacturer s instructions. The following parameters are measured: L* (0 = black to 100 = white); a* (-a* = green to +a* = redness); b* (-b* = blue to +b* = yellow). FLOUR YIELD LAB MILLING Wheat for milling is cleaned using a dockage tester with standard screens and then tempered (20-24 h) based on a specific target for each wheat class: hard wheats (i.e. CWRS or CPSR 16.5% moisture) and medium hard wheats (i.e. CWRW 16.0% moisture). Milling is done using a Bühler laboratory flour mill (MLU-202) using preset feed rate and roll gap settings. After milling, the bran and shorts fractions are put through a Bühler bran finisher (MLU-302) and any additional flour released is added to the original flour and used for calculation of the final flour yield (total products basis). NOODLE PROCESSING FRESH WHITE SALTED NOODLES (WSN) Flour is processed into WSN using an Ohtake vertical mixer. Salt (NaCl; 2% based on flour weight) is dissolved in water and added to the flour at a constant water absorption (32%, 14% mb, mass balanced). The dough is mixed (100 rpm, 10 min) and then rested (15 min). Sheeting begins with an initial gap setting of 3.5 mm and then the dough sheet is folded, sheeted again and rested (30 min). The dough sheet is subjected to four reduction passes (2.0, 1.5, 1.2, and 1.0 mm). A section (100 cm) is cut from the noodle sheet for colour evaluation (see Colour Noodle for details). The remaining dough is sheeted a final time before cutting. The final gap setting is adjusted for each sample to ensure the resulting noodle strands have a thickness of 1.4 mm. Noodle strands are cut using a No. 10 or No. 20 cutter to produce noodles with a width of 3.0 or 1.5 mm, respectively. CanadianWheat.ca 36

NOODLE PROCESSING YELLOW ALKALINE NOODLES (YAN) Flour is processed into YAN using an Ohtake vertical mixer. Salt (NaCl; 1% based on flour weight) and alkaline salts (K 2 CO 3 : Na 2 CO 3 = 6:4 w/w: 1.3% based on flour weight) are dissolved in water and added to flour at a constant water absorption (34%, 14% mb, mass balanced). The dough is mixed (100 rpm, 10 min) and rested (15 min). Sheeting begins with an initial gap setting of 3.5 mm and then the dough sheet is folded, sheeted again and rested (30 min). The dough sheet is subjected to four reduction passes (2.0, 1.5, 1.2, and 1.0 mm). A section (100 cm) is cut from the noodle sheet for colour (see Colour Noodle for details). The remaining dough is sheeted a final time before cutting. The final gap setting is adjusted for each sample to ensure the resulting noodle strands have a thickness of 1.4 mm. Noodle strands are cut using a No. 10 or No. 20 cutter to produce noodles with a width of 3.0 or 1.5 mm, respectively. NOODLE TEXTURE (MAX. CUTTING STRESS) Noodles (16 strands, 5 cm length) are cooked in boiling water (500 ml) at three cooking times (2.5, 3.5 and 5.0 min). After each cooking time the noodles are drained, cooled in water (22 C, 1.5 min) and placed in a sieve to drain. A TA.XTplus Texture Analyzer with a firmness blade (TA-47) is used to measure maximum cutting stress (g/mm 2 ). The average of two measurements taken on five strands are reported for each sample at each cooking time. SPAGHETTI COOKED WEIGHT Dried spaghetti (30 g) is cooked in boiling water (300 ml) to its cooking time (CT) which is defined as the time when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After the CT is reached the spaghetti is drained and weighed. Cooked weight is calculated as a percentage of the initial spaghetti weight. SPAGHETTI COOKING LOSS Dried spaghetti (30 g) is cooked in boiling water (300 ml) to its cooking time (CT) which is defined as the time when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After the CT is reached the spaghetti is drained and the cooking water is retained. The cooking water is evaporated (130 C, 24 h) and the remaining residue is weighed and expressed as a percentage of the initial spaghetti weight. SPAGHETTI FIRMNESS Dried spaghetti (12 strands, 5 cm length) is cooked in boiling water (300 ml, 9 min). After cooking, the spaghetti is drained and placed on a fine sieve. Firmness is the amount of force required to cut through five strands and is measured using a TA.HD Texture Analyzer with a firmness blade (TA-47). The average of four measurements are reported for each sample (two measurements for each set of five strands). SPAGHETTI PROCESSING A Namad laboratory extruder with a Teflon die (1.80 mm diameter) is used to process spaghetti. Spaghetti is dried using a Bühler batch dryer (85 C). SPECIFIC VOLUME - BREAD The BVM (TexVol) is used to measure loaf volume (cm 3 ) according to AACCI Method 10-14.01. Specific volume (cm 3 /g) is calculated as the ratio of loaf volume and loaf weight. FOR MORE INFORMATION CONTACT: ESEY ASSEFAW Head, Asian Products & Pasta Technology Canadian International Grains Institute Tel: 204-983-2173 eassefaw@cigi.ca NORBERT CABRAL Head, Milling Technology Canadian International Grains Institute Tel: 204-983-2171 ncabral@cigi.ca YVONNE SUPEENE Head, Baking Technology Canadian International Grains Institute Tel: 204-984-1918 ysupeene@cigi.ca 37 2018 Canadian Wheat Crop in Review

Clean. Consistent. Quality. LEARN MORE ABOUT HIGH-QUALITY CANADIAN WHEAT CONTACT US: CEREALS CANADA 670-167 Lombard Avenue Winnipeg, Manitoba Canada R3B 0V3 www.cerealscanada.ca CANADIAN GRAIN COMMISSON 600-303 Main Street Winnipeg, Manitoba Canada R3C 3G8 www.grainscanada.gc.ca CANADIAN INTERNATIONAL GRAINS INSTITUTE 1000-303 Main Street Winnipeg, Manitoba Canada R3C 3G7 www.cigi.ca www.canadianwheat.ca 38 2018 Canadian Wheat Crop in Review