U.S. Hard red Spring Wheat. Regional. Quality Report

U.S. Hard red Spring Wheat minnesota North akota south akota 2011 Regional Quality Report

U.S. Hard red Spring Wheat North North akota akota South South akota akota Washington OREGON 2011 Regional Quality Report Table of ontents Grading & Kernel haracteristics...5-10 Milling haracteristics...11-13 Physical ough haracteristics...14-17 aking haracteristics... 18-20 Summary Information... 21-23 Export argo Sampling... 24-25 Laboratory nalysis...26 Methods, Terms and Symbols... 27-28 Varietal Information... 29-34 Handling & Transportation...35 Washington Oregon North akota South akota THE RISTORT OF WHET HR RE SPRing a specialty wheat grown primarily in the Northern Plains of the United States stands out as the aristocrat of wheat when it comes to baking bread. The high protein content and superior gluten quality of hard red spring wheat make it ideal for use in some of the world s finest baked goods. Yeast breads, hard rolls and specialty products such as hearth breads, whole grain breads, bagels and pizza crusts look and taste their best when baked with top quality spring wheat flour. Even frozen dough products are better with spring wheat because they can be stored longer than those made with lower protein wheats. Flour mills in the United States and around the world also use hard red spring wheat extensively as a blending wheat to increase the gluten strength in a batch of flour. dding hard red spring to lower protein wheat improves dough handling and mixing characteristics as well as water absorption. The resulting flour can be used to make an assortment of bread products, as well as hinese-type noodles. ITION TO 2011 REPORT: The 2011 U.S. regional HRS report includes samples from Washington and Oregon, as well as the traditional four-state region. ata from the samples are represented in the distribution tables as well as the Regional verage value. Since this is the inaugural year for inclusion, a direct comparison of 2011 regional averages with 2010 and five-year average values, needs to take this into consideration. separate one page data sheet for Washington and Oregon, with information on varieties and transportation is included. 2011 OVERVIEW The 2011 U.S. hard red spring wheat crop is one-third smaller than 2010, but averages a #1 ark Northern Spring (NS), with improved vitreous kernel counts, and notably higher protein content at 14.6 percent. sharp reduction in planted area in the main four-state region due to a significantly delayed planting season and excessive spring rains, combined with a twenty percent drop in average yields led to the smaller crop. The hard red spring wheat crop in Washington and Oregon had a more favorable growing season with year-on-year gains in production and record yields.

Nearly three-fourths of the crop grades a #1, down from more than ninety percent last year, but still above average. period of hot temperatures during grain fill and a higher incidence of disease led to lighter average test weights and higher levels of shrunken and broken kernels in some crop areas. verage test weight is 60.7 pounds per bushel (79.6 kg/hl), compared to 61.6 lb/bu (81 kg/hl) in 2010. Still, distributions show that 83 percent of the crop exceeds the minimum of 58 lb/bu (76.4 kg/hl) required for a #1 grade. Paralleling the lower average test weights is a lower skew to 1000 KWT S, averaging only 27.9 grams with seventy-eight percent below 30 grams, compared to only one-third in 2010. Values do improve from east to west and south to north across the region. Total defects are 1.7 percent, higher than 2010 and the five-year average. Shrunken and broken kernels account for 1.5 percent of the defects, with damaged kernels at 0.2 percent, up marginally from 0.1 percent for a five-year average. There are pockets of higher damage across the region, as well as elevated ON levels, but these factors can be effectively managed in contract specifications. The average ON on the entire crop is 0.8 ppm, up from less than 0.5 ppm last year. ON values by crop area range from non-detectable to 1.9 ppm, and generally decline from east to west across the region. Lower than average moisture at 11.8 percent and sound falling number values are reflective of favorable harvest conditions. Protein is very abundant in 2011, a positive change from the two previous years. verage protein of 14.6 percent, is up nearly 1 percentage point from 2010, and about a half point higher than the five-year average. Nearly one-half exceeds 15 percent protein, compared to only nineteen percent last year. espite the high average there are lower than normal proteins across some western areas. PROUTION T 2010 2011 MILLION USHELS 2006-10 VERGE 85 69 85 104 77 71 North akota 277 173 252 South akota 59 38 58 W/OR 19 23 19 Regional Total 544 380 485 U.S. Total 570 405 503 MILLION METRI TON 2.31 1.88 2.30 2.83 2.10 1.92 North akota 7.54 4.71 6.86 South akota 1.61 1.03 1.56 W/OR 0.52 0.62 0.42 Regional Total 14.8 10.3 13.1 U.S. Total 15.5 11.0 13.7 Source: US September 2011 Small Grains Summary for the region is 11 minutes, compared to 10.2 minutes last year, but below the five-year average. Somewhat atypical, stabilities are slightly stronger in the eastern half of the region compared to the west. Farinograph absorption is equal to last year at 64.5 percent. Extensograph and lveograph tests indicate a crop with weaker than normal dough characteristics, but more extensibility. Resistance values are lower than last year and the five-year average on both the 45 minute and 135 minute tests, averaging 394 and 512.U., respectively. The crop has more extensibility, recording 18.5 centimeters on the 45, up 2 cm from last year, and 18.1 on the 135, up 3.6 centimeters. The average lveograph W-value is 318, down from the five-year average of 411. The P/L ratio is 0.63 compared to 0.95 last year. Milling data, based on a uhler laboratory mill, reflects the smaller kernel size and increased kernel ash in the 2011 crop. verage extractions are 68.1 percent, about 2 percent below 2010 and 1 percent below the five-year average. Flour ash is 0.54 percent, slightly higher than 0.51 for 2010 and the five-year average. Wet gluten values are up nearly 2.5 percent from last year, at 36.4 percent. U.S. Hard Red Spring Regional Production Million Tons 10 8 6 4 06 07 08 09 10 11 Million ushels 367 294 220 147 ough quality tests reveal a crop that is similar to slightly stronger than last year. verage farinograph stability 2 0 North akota South akota W/OR 73 0 Page 3 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON aking quality on the 2011 crop is very good, with larger loaf volumes and high bread quality scores. verage loaf volume is 984 cubic centimeters, compared to 927 last year, and also above the five-year average of 969. Volumes increased across all areas of the region, and dough handling properties are very good throughout, although slightly softer than normal. read scores show improvement over last year for symmetry and grain and texture. The strong features of the 2011 U.S. HRS crop are notably higher protein content and above average grade distributions. The biggest change buyers will notice is SESONL ONITIONS pr 24 May 1 May 8 May 15 May 22 May 29 June 5 June 12 2011 Regional Quality Report Page 4 areas of lower test weights, smaller kernel size and a lower 1000 KWT, and adjustments may be needed in milling protocol and tempering times. Higher incidence of disease and elevated ON levels will demand a ON specification in contracts. The sharply smaller crop size may also adjust some transportation and grain flow dynamics, but buyers should be pleased with a crop that is similar to slightly stronger than 2010 in dough stability, with improved loaf volumes and good to excellent bake quality. s with most years, quality differences do exist across the region, and good communication between buyer and seller, and diligent contract specifications are the best way to ensure buyers receive the wheat quality they need. HR RE SPRING PLNTING PROGRESS Planting began in late pril in the four-state region, about three Percent Planted to four weeks later than normal due to a late snow melt, and a cool, 2010 2011 5 yr avg wet spring. Soil moisture ranged from adequate to surplus with western and central parts of the region being especially inundated, leading to significant areas unable to be planted. The first third of planting was completed by May 15th and the final third was planted after June 1. Planting conditions in Washington and Oregon were also delayed slightly due to cool, wet conditions. Growing season conditions were characterized by adequate to surplus moisture and cool temperatures for the region early, followed by much warmer and drier conditions as the season progressed. The abundant moisture conditions early in the season, allowed for good plant growth and helped compensate for less than ideal planting conditions, but it also limited root development and promoted higher than normal disease pressures. period of extreme heat in the second half of the season adversely impacted yields and kernel development in southern areas, and accelerated crop maturity. Growing season conditions in W and OR were near ideal much of the season with HR RE SPRING HRVEST PROGRESS timely moisture and cool temperatures. Percent Harvested Harvest began later than normal in the four-state region due to the 2010 2011 5 yr avg delayed planting season and crop maturity, with one-fourth harvested by mid-ugust, about ten days late. Warmer and drier conditions in the last half of ugust allowed progress to accelerate to near normal by early to mid-september, reaching more than ninety percent complete by late September. No significant rain delays enabled producers to harvest a sound crop but yields in the four-state region ranged from fifteen to thirty percent below the record yields produced in 2010. onversely, W and OR harvested record yields on their crop with only slight delays in harvest progress. ug 7 ug 14 ug 21 ug 28 Sept 4 Sept 11 Sept 18 Sept 25

Wheat haracteristics Wheat grades, as defined by the US Grain Inspection, Packers and Stockyards dministration (GIPS), reflect the general quality and condition of a representative sample. U.S. grades are based on test weight and include limits on damaged kernels, foreign material, shrunken and broken kernels, and wheat of contrasting classes. Each determination is made on the basis of the grain when free from dockage. Subclass is a separate marketing factor based on the number of kernels with a complete, hard and vitreous endosperm. For hard red spring wheat the subclasses are: ark Northern Spring (NS) at least 75 percent or more dark, hard, vitreous kernels; Northern Spring (NS) between 25 and 74 percent dark, hard, vitreous kernels; Red Spring (RS) less than 25 percent dark, hard, vitreous kernels. OFFIIL U.S. GRES N GRE REQUIREMENTS (Revised June 1993) U.S. Grades GRING FTORS 1 2 3 4 5 HR RE SPRING - MINIMUM TEST WEIGHTS Pounds per bushel 58.0 57.0 55.0 53.0 50.0 Kilograms per hectoliter 76.4 75.1 72.5 69.9 66.0 MXIMUM PERENT LIMITS OF: amaged kernels Heat (part of total) 0.2 0.2 0.5 1.0 3.0 Total 2.0 4.0 7.0 10.0 15.0 Foreign material 0.4 0.7 1.3 3.0 5.0 Shrunken/broken kernels 3.0 5.0 8.0 12.0 20.0 Total 1 3.0 5.0 8.0 12.0 20.0 Wheat of other classes 2 ontrasting classes 1.0 2.0 3.0 10.0 10.0 Total 3 3.0 5.0 10.0 10.0 10.0 Stones 0.1 0.1 0.1 0.1 0.1 MXIMUM OUNT LIMITS OF: Other material nimal filth 1 1 1 1 1 astor beans 1 1 1 1 1 rotalaria seeds 2 2 2 2 2 Glass 0 0 0 0 0 Stones 3 3 3 3 3 Unknown foreign material 3 3 3 3 3 Total 4 4 4 4 4 4 Insect-damaged kernels 31 31 31 31 31 ROP REPORTING RE N 2010 HR RE SPRING WHET PROUTION (million bushels: 1 metric ton = 36.74 bushels) Washington 19 12 Oregon E 0.4 41 7 North akota South akota Wheat samples were obtained in,, North akota, Oregon, South akota and Washington in the crop reporting areas identified in color. Samples were gathered during harvest from growers, farm bins and country elevators. 44 6 62 56 9 69 E 27 56 43 F 20 31 12 22 U.S. sample grade is wheat that: a. oes not meet the requirements for U.S. Nos. 1, 2, 3, 4, or 5; or b. Has a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor); or c. is heating or of distinctly low quality. 1. Includes damaged kernels (total), foreign material, and shrunken and broken kernels. 2. Unclassed wheat of any grade may contain not more than 10.0 percent of wheat of other classes. 3. Includes contrasting classes. 4. Includes any combination of animal filth, castor beans, crotalaria seeds, glass, stones, or unknown foreign substance. Page 5 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON WHET GRING T Overall grade The average grade for the region is 1 NS. This grade reflects the average vitreous kernel content of 82 percent. Of the 17 composite samples, 14 graded 1 NS, two graded 1 NS and one graded 3 NS. REGIONL GRE ISTRIUTION 56 50 2010 vg. grade 1 NS 1 NS 1 NS 2 NS Other 2011 vg. grade 1 NS 28 20 20 13 10 3 STTE N ROP REPORTING RE TEST WEIGHT LS/U KG/HL MGE FOREIGN MTERIL SHRUNKEN/ ROKEN KERNELS TOTL EFETS ONTRSTING LSSES U.S. GRE MINNESOT rea 62.2 81.8 0.1 0.0 1.1 1.2 0.0 1 NS 76 rea 59.5 78.3 0.3 0.0 1.3 1.6 0.0 1 NS 78 State vg. 2011 61.5 80.9 0.2 0.0 1.2 1.3 0.0 1 NS 77 State vg. 2010 61.7 81.1 0.2 0.0 0.6 0.8 0.0 1 NS 58 MONTN rea 61.6 81.0 0.0 0.0 1.2 1.2 0.0 1 NS 96 rea 61.1 80.4 0.1 0.0 2.2 2.3 0.0 1 NS 84 rea 62.4 82.0 0.0 0.0 1.9 1.9 0.0 1 NS 94 rea 60.4 79.5 0.0 0.0 2.6 2.6 0.0 1 NS 96 rea E 60.4 79.5 0.0 0.0 1.1 1.1 0.0 1 NS 97 State vg. 2011 61.3 80.6 0.0 0.0 1.7 1.8 0.0 1 NS 90 State vg. 2010 61.3 80.6 0.0 0.0 1.0 1.0 0.0 1 NS 74 NORTH KOT rea 60.9 80.1 0.2 0.1 0.5 0.8 0.0 1 NS 81 rea 61.1 80.4 0.3 0.0 1.2 1.5 0.0 1 NS 81 rea 61.0 80.2 0.1 0.0 1.1 1.2 0.0 1 NS 79 rea 59.2 77.9 0.2 0.0 2.6 2.8 0.0 1 NS 80 rea E 59.0 77.6 0.4 0.0 1.9 2.3 0.0 1 NS 75 rea F 58.7 77.3 0.2 0.0 1.5 1.7 0.0 1 NS 73 State vg. 2011 60.3 79.3 0.2 0.0 1.4 1.6 0.0 1 NS 79 State vg. 2010 61.8 81.3 0.0 0.0 1.1 1.1 0.0 1 NS 70 SOUTH KOT rea 56.8 74.8 0.1 0.1 4.2 4.4 0.0 3 NS 73 rea 59.0 77.6 0.2 0.0 2.6 2.8 0.0 1 NS 82 rea 58.3 76.7 0.2 0.0 2.0 2.2 0.0 1 NS 70 State vg. 2011 58.5 77.1 0.2 0.0 2.7 2.9 0.0 1 NS 78 State vg. 2010 60.7 79.9 0.1 0.0 1.1 1.2 0.0 1 NS 77 W/OR 63.4 83.3 0.0 0.0 0.9 0.9 0.0 1 NS 94 REGION VERGE vg. 2011 (6 state) 60.7 79.6 0.2 0.0 1.5 1.7 0.0 1 NS 82 vg. 2010 (4 state) 61.6 81.0 0.1 0.0 1.0 1.1 0.0 1 NS 70 Five-Year vg (4 state) 61.2 80.5 0.1 0.0 1.1 1.3 0.0 1 NS 74 VITREOUS KERNELS 2011 Regional Quality Report Page 6

Other basic criteria beyond grading factors used to determine wheat s initial value in the marketing system include protein, moisture, dockage, falling number and ash content. Protein is probably the most important factor in determining the value of hard red spring wheat since it relates to many processing properties. Prices for hard red spring wheat in the U.S. market are usually quoted for 14.0 percent protein (on a 12.0 percent moisture basis). Price premiums or discounts may be specified for halves, fifths and tenths of a percentage point above and below 14.0 percent, depending upon the crops protein levels and distribution available to the market. Moisture content is an indicator of grain storability. Wheat with low moisture content is more stable during storage. Moisture content also can be an indicator of profitability in milling. ockage is any material easily removed from a wheat sample using standard mechanical means. ockage removal is the first step in analyzing a sample. ll other factors are determined only after dockage is removed. Falling number indicates the soundness of wheat or its alphaamylase activity. Low falling numbers show high activity associated with sprout damage. sh content primarily concentrated in the bran, is an indication of the yield that can be expected in milling white flour. REGIONL TEST WEIGHT ISTRIUTION 2010 vg. 61.6 lbs/bu (81.0 kg/hl) 2011 vg. 60.7 lbs/bu (79.6 kg/hl) 10 2 7 3 14 27 48 33 34 22 lb/bu -57 57-57.9 58-59.9 60-61.9 62+ kg/hl -75 75-76.2 76.3-78.8 78.9-81.4 81.5+ 60.4 79.5 61.6 81.0 62.4 82.0 61.1 80.4 60.4 79.5 Eighty-three percent of the 2011 samples have a test weight of 58 lb/bu (76.3 kg/hl) or greater. The regional average test weight is 60.7 lb/bu (79.6 kg/hl). regional test weight by area Pounds per bushel - top Kilograms per hectoliter - bottom Twenty-two percent of the 2011 samples have a thousand kernel weight of 30 grams or more. North akota 60.9 80.1 61.1 80.4 59.2 77.9 59.0 77.6 56.8 74.8 59.0 77.6 South akota 61.0 80.2 58.7 77.3 62.2 81.8 58.3 76.7 59.5 78.3 REGIONL 1000 KERNEL WEIGHT ISTRIUTION 2 33 30 45 50 2010 vg. 32.8 grams 17 15 4 3 1-25 25-29.9 30-34.9 35-39.9 40+ regional 1000 kernel weight by area (grams) E 35.7 30.8 29.8 30.7 29.7 North akota 28.6 25.9 23.7 E 23.8 25.3 24.0 South akota 25.1 30.6 F 24.4 26.0 23.9 2011 vg. 27.9 grams Page 7 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON OTHER KERNEL QULITY T STTE N ROP REPORTING RE OKGE MOISTURE 1000 KERNEL WEIGHT G KERNEL IST. Medium KERNEL IST. Large PROTEIN (ry Matter) PROTEIN (12 Moisture) ON (ppm) WHET SH FLLING NUMER (Sec) ZELENY SE (cc) MINNESOT rea 0.6 12.6 30.6 54 42 15.5 13.6 0.6 1.70 362 54 rea 1.3 13.0 26.0 59 35 16.8 14.8 1.0 1.75 385 59 State vg. 2011 0.8 12.7 29.5 55 40 15.8 13.9 0.7 1.71 368 55 State vg. 2010 0.5 13.2 33.0 36 62 15.1 13.3 <0.5 1.49 408 48 MONTN rea 0.5 10.2 30.8 69 27 15.2 13.4 <.01 1.47 335 57 rea 0.5 10.6 30.7 72 27 15.9 14.0 <0.1 1.61 379 59 rea 0.9 9.7 29.8 61 35 16.1 14.2 <0.1 1.68 358 50 rea 0.8 11.3 29.7 69 22 15.6 13.7 <0.1 1.68 353 62 rea E 0.4 10.0 35.7 54 41 17.6 15.5 <0.1 1.57 352 59 State vg. 2011 0.5 10.4 30.9 69 28 15.7 13.8 <0.1 1.56 358 58 State vg. 2010 0.6 12.2 34.2 48 50 15.0 13.2 <0.1 1.45 390 60 NORTH KOT rea 0.8 12.1 28.6 67 27 17.6 15.5 1.6 1.81 360 67 rea 0.7 12.6 25.9 60 35 16.8 14.8 1.9 1.74 382 66 rea 0.6 12.5 25.1 65 29 16.6 14.6 1.2 1.78 338 62 rea 1.6 11.6 23.7 71 20 17.8 15.7 <0.1 1.87 346 64 rea E 1.5 12.3 23.8 78 16 17.6 15.5 1.0 1.86 343 59 rea F 0.8 12.9 24.4 75 19 17.3 15.2 1.8 1.87 382 60 State vg. 2011 0.9 12.3 25.7 67 26 17.3 15.2 1.3 1.81 360 64 State vg. 2010 0.8 12.6 32.6 47 51 15.8 13.9 <0.5 1.61 377 61 SOUTH KOT rea 1.8 11.6 25.3 76 12 17.3 15.2 0.4 1.82 374 56 rea 0.6 12.2 24.0 75 13 17.7 15.6 1.6 1.95 399 44 rea 1.0 12.7 23.9 69 22 17.8 15.7 0.6 1.85 375 55 State vg. 2011 0.9 12.2 24.2 74 15 17.7 15.6 1.2 1.91 390 48 State vg. 2010 0.6 12.3 30.7 52 45 16.2 14.2 <0.5 1.70 402 56 W/OR 0.2 9.3 35.5 39 58 15.5 13.6 <0.1 1.49 372 63 REGION VERGE vg. 2011 (6 state) 0.8 11.8 27.9 64 30 16.6 14.6 0.8 1.73 365 59 vg. 2010 (4 state) 0.7 12.6 32.8 46 52 15.6 13.7 <0.5 1.57 387 58 Five-Year vg (4 state) 0.8 12.4 31.9 47 48 16.0 14.1 n/a 1.55 397 57 2011 Regional Quality Report Page 8

regional vitreous kernel by area (percent) REGIONL VITREOUS KERNEL ISTRIUTION 2010 vg. 70 percent 2011 vg. 82 percent 9 10 10 4 21 20 66 60 E 97 96 94 84 96 North akota 81 81 80 E 75 73 82 79 F 73 70 76 78-25 25-50 51-74 75+ Percent Sixty-six percent of the 2011 samples have a dark, hard vitreous kernel count of 75 or better. REGIONL PROTEIN ISTRIUTION 2010 vg. 13.7 percent 16 7 6 3 (12 moisture basis) 49 2011 vg. 14.5 percent 31 28 24 18 18-12 12-12.9 13-13.9 14-14.9 Seventy-three percent of the 2011 samples have a protein content of 14.0 percent or greater, up from forty-nine percent in 2010. 15+ E 15.5 13.4 14.2 14.0 South akota regional protein by area (12 moisture basis-percent) 13.7 North akota 15.5 14.8 15.7 E 15.5 15.2 15.6 South akota 14.6 13.6 F 15.2 14.8 15.7 regional protein range by area (12 moisture basis-percent) W/OR 11.0-15.2 10.2-15.7 11.2-16.1 13.8-15.0 13.9-15.6 E 13.4-15.6 North akota 13.5-18.6 North akota 12.5-17.4 North akota 12.3-16.9 North akota 13.6-17.9 North akota E 12.5-17.2 North akota F 13.5-17.2 11.4-16.8 12.7-16.5 South akota 13.5-17.1 South akota 13.7-16.9 South akota 13.3-17.3 ON by area (ppm) North akota Washington <0.1 12 Oregon E <0.1 <0.1 <0.1 <0.1 <0.1 1.6 1.9 <0.1 E 1.0 0.4 1.6 0.6 1.2 F 1.8 0.6 1.0 South akota Page 9 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON REGIONL FLLING NUMER ISTRIUTION (seconds) 2010 vg. 387 seconds 1 0 4 2 2011 vg. 365 seconds 14 10 47 44-250 251-300 301-350 351-400 seconds 43 400+ 35 Eighty-two percent of the 2011 samples have a falling number above 350 seconds or greater. regional falling number by area (seconds) E 352 335 358 379 353 North akota 360 382 346 E 343 374 399 South akota 362 338 F 382 385 375 REGIONL VERGE TOTL EFETS (percent) 2006 2007 2008 2009 2010 2011 Foreign Material Shrunken & roken amaged Kernels verage total defects are 1.7 percent. REGIONL VERGE OKGE (percent) 2006 2007 2008 2009 2010 2011 Harvest verage West East Lakes East Gulf Export argo verages 2011 Regional Quality Report Page 10

MILLING HRTERISTIS Flour is evaluated for several factors to determine overall milling efficiency, grade, soundness and functional properties. Extraction, or the proportion of the wheat kernel that can be milled into flour, is important to mill profitability. For purposes of this survey, test milling was conducted with a uhler laboratory mill. Results are suitable for comparison between crop years, however yields are lower than those obtained in commercial mills. nother measure of milling efficiency and of flour grade is the ash content, or mineral residue, remaining after incineration of a sample. The lower the ash, the whiter and more refined the flour. Starch damage measures physical damage to a proportion of the starch granules of flour. The level directly affects water absorption and dough mixing properties. Wet gluten provides a quantitative measure of the gluten forming proteins in flour that are primarily responsible for its dough mixing and baking properties. Falling number measures enzyme activity in flour. fast time indicates high activity, revealing too much sugar and too little starch. Since starch provides bread s supporting structure, too much activity results in sticky dough and poor texture in finished products. mylograph peak viscosity is another measure of enzyme activity. Page 11 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON FLOUR QULITY T STTE N ROP REPORTING RE FLOUR EXTRTION FLOUR SH FLOUR PROTEIN (14 moisture) STRH MGE WET GLUTEN GLUTEN INEX FLLING NUMER sec MYLOGRPH PEK VISOSITY 65G FL 100 G FL.U..U. MINNESOT rea 69.0 0.50 12.3 8.3 33.1 95 363 572 2125 rea 69.0 0.61 13.6 8.4 36.5 93 390 600 2197 State vg. 2011 69.0 0.53 12.6 8.4 34.0 94 370 579 2143 State vg. 2010 71.5 0.55 12.2 8.3 31.8 93 395 567 2728 MONTN rea 67.8 0.46 12.2 8.1 32.0 92 407 601 2472 rea 68.0 0.49 12.6 7.6 35.3 84 410 754 2315 rea 67.9 0.57 12.8 8.2 34.9 93 423 707 2767 rea 67.0 0.58 12.5 7.8 34.0 91 429 654 2614 rea E 68.2 0.50 14.1 7.6 40.5 77 448 539 2303 State vg. 2011 67.9 0.49 12.5 7.8 34.2 88 412 677 2409 State vg. 2010 69.7 0.48 12.1 7.6 33.0 96 403 625 2864 NORTH KOT rea 68.0 0.53 14.3 7.6 40.0 83 382 600 1697 rea 70.1 0.59 13.7 8.5 37.7 84 382 493 1695 rea 68.9 0.58 13.5 8.5 37.0 88 358 366 1479 rea 66.7 0.57 14.5 7.5 39.9 88 390 552 1837 rea E 65.0 0.52 13.4 7.7 36.2 90 362 479 1712 rea F 67.3 0.61 13.9 8.3 36.6 89 386 619 2226 State vg. 2011 68.1 0.56 13.9 8.1 38.3 86 378 517 1731 State vg. 2010 69.8 0.50 12.8 8.0 34.8 96 383 582 2552 SOUTH KOT rea 66.2 0.54 14.0 6.3 38.5 79 447 789 2897 rea 67.5 0.65 14.2 7.9 38.8 81 407 655 2531 rea 67.0 0.65 14.2 8.2 37.8 91 420 621 2292 State vg. 2011 67.2 0.64 14.2 7.7 38.5 83 415 666 2530 State vg. 2010 69.6 0.56 13.0 7.8 36.4 89 400 491 2303 W/OR 67.4 0.44 12.4 7.4 33.1 91 386 621 2502 REGION VERGE vg. 2011 (6 state) 68.1 0.54 13.3 8.0 36.4 88 388 581 2069 vg. 2010 (4 state) 70.0 0.51 12.6 7.9 34.2 95 391 578 2613 Five-Year vg (4 state) 69.3 0.51 13.1 7.9 35.3 93 414 668 2575 2011 Regional Quality Report Page 12

REGIONL VERGE FLOUR EXTRTION 68.6 68.8 69.8 69.1 70.0 68.1 5 yr avg. 69.3 verage flour extracton by area (percent) E 68.2 67.8 67.9 68.0 67.0 North akota 68.0 70.1 66.7 E 65.0 66.2 67.5 68.9 69.0 F 67.3 69.0 67.0 2006 2007 2008 2009 2010 2011 The regional average extraction is 68.1 percent, lower than 2010 and the five-year average. REGIONL VERGE SH ONTENT 0.51 0.49 0.53 0.51 0.51 0.54 2006 2007 2008 2009 2010 2011 5 yr avg. 0.51 E 0.50 0.46 0.57 South akota verage flour ash by area (percent) 0.49 0.58 North akota 0.53 0.59 0.57 E 0.52 0.54 0.65 0.58 0.50 F 0.61 0.61 0.65 The regional average flour ash is 0.54 percent, higher than 2010 and the five-year average. REGIONL VERGE WET GLUTEN 37.2 36.1 35.2 33.9 34.2 36.4 2006 2007 2008 2009 2010 2011 5 yr avg. 35.3 verage wet gluten content for the 2011 crop is 36.4 percent, an increase from 2010. REGIONL VERGE FLOUR PROTEIN ONTENT 13.9 13.4 13.3 12.3 12.6 13.3 2006 2007 2008 2009 2010 2011 5 yr avg. 13.1 The 2011 crop produced an average flour protein content of 13.3 percent, an increase from 2010. E 40.5 E 14.1 32.0 34.9 12.2 12.8 35.3 34.0 South akota verage wet gluten by area (percent) 12.6 12.5 North akota 40.0 37.7 39.9 E 36.2 38.5 38.8 South akota North akota 14.3 13.7 14.5 E 13.4 14.0 14.2 South akota 37.0 33.1 F 36.6 36.5 37.8 verage flour protein by area (percent) 13.5 12.3 F 13.9 13.6 14.2 Page 13 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON ough characteristics Physical characteristics of dough are evaluated to reveal useful information about variations in flour types, processing requirements and expected end-product quality. farinograph traces a curve during the dough mixing process to record variations in gluten development and the breakdown of gluten proteins over time. Water absorption indicates the amount of water that can be added to the flour until the dough reaches a definite consistency. Peak time indicates the number of minutes required to achieve this level of dough consistency and mixing tolerance indicates the stability of the dough. oth development time and mixing tolerance are related to dough strength. Farinograms are rated on a scale of 1 to 8, with higher values indicating strong mixing properties. The extensigraph measures dough strength by stretching a piece of dough on a hook until it breaks. The apparatus traces a curve that measures extensibility, resistance to extension and the area beneath the curve, or energy value. n alveograph traces a curve that measures the air pressure necessary to inflate a piece of dough to the point of rupture. The overpressure (P) value reflects the maximum pressure needed to deform the piece of dough during the inflation process and is an indication of resistance, or dough stability. The length (L) measurement reflects dough extensibility. The deformation energy (W) measurement is the amount of energy needed to inflate the dough to the point of rupture and is indicative of dough strength. REGIONL VERGE FRINOGRM SORPTION 66.4 0 65.7 66.9 66.2 64.5 64.5 5 yr avg. 65.9 REGIONL VERGE FRINOGRPH RESULTS Peak time - minutes Stability - minutes 2006 2007 2008 2009 2010 2011 2006 2007 2008 2009 2010 2011 The average farinogram absorption is 64.5 percent, the same as last year. The 2011 average peak time is 7.5 minutes and stability is 11.0 minutes, slightly stronger than 2010. 2011 Regional Quality Report Page 14

PHYSIL OUGH QULITY PROPERTIES FRINOGRPH STTE N ROP REPORTING RE SORPTION PEK TIME min STILITY min MTI.U. LSSIFITION VLORIMETER MINNESOT rea 63.2 8.0 11.5 40 5.0 69 rea 64.4 7.5 11.5 30 5.0 68 State vg. 2011 63.5 7.9 11.5 38 5.0 69 State vg. 2010 64.1 6.0 9.1 40 4.3 54 MONTN rea 62.6 7.0 9.5 50 4.0 66 rea 64.4 7.5 8.0 45 4.0 61 rea 65.7 7.0 11.5 30 5.0 67 rea 64.3 6.5 10.0 50 5.0 63 rea E 68.0 7.0 9.0 30 4.0 65 State vg. 2011 63.9 7.2 8.9 46 4.1 64 State vg. 2010 64.2 7.2 10.2 38 4.9 67 NORTH KOT rea 65.8 8.0 13.0 40 6.0 70 rea 66.2 6.5 9.5 45 4.0 63 rea 65.2 8.0 12.5 40 5.0 70 rea 65.8 8.0 13.0 30 5.0 70 rea E 65.6 8.0 11.5 30 5.0 69 rea F 64.0 8.0 13.0 40 6.0 70 State vg. 2011 65.7 7.6 11.9 38 5.1 68 State vg. 2010 64.8 6.2 11.1 29 5.2 63 SOUTH KOT rea 62.7 6.0 10.5 45 5.0 62 rea 63.5 6.5 11.0 40 5.0 64 rea 63.4 8.5 12.5 30 5.0 73 State vg. 2011 63.4 6.9 11.3 39 5.0 66 State vg. 2010 64.7 4.8 7.0 47 4.0 56 W/OR 62.9 7.0 10.0 45 5.0 66 REGION VERGE vg. 2011 (6 state) 64.5 7.5 11.0 40 4.8 67 vg. 2010 (4 state) 64.5 6.2 10.2 34.7 4.8 61 Five-Year vg (4 state) 65.9 8.0 15.1 28.1 5.8 70 2011 verage farinogram reference farinograms for hard red spring wheat 1 4 2 3 5 6 7 8 Page 15 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON verage farinogram absorption by area (percent) North akota E 68.0 62.6 65.7 64.4 64.3 65.8 66.2 65.8 E 65.6 62.7 63.5 65.2 63.2 F 64.0 64.4 63.4 E 9.0 9.5 11.5 South akota verage stability by area (minutes) North akota 8.0 10.0 13.0 9.5 13.0 E 11.5 10.5 11.0 12.5 11.5 F 13.0 11.5 12.5 E 7.0 7.0 7.0 verage peak time by area (minutes) North akota 7.5 6.5 8.0 6.5 8.0 E 8.0 6.0 6.5 South akota 8.0 8.0 F 8.0 7.5 8.5 2011 verage alveogram South akota 2011 verage extensigram Indicates extensibility and resistance to extesension. rea beneath curve indicates the energy or work required. 135 min 45 min P-curve height shows maximum pressure needed to deform dough, indicating stability. L-length of curve reflects extensibility. W- measurement of total energy or work needed to inflate dough. 2011 Regional Quality Report Page 16

PHYSIL OUGH QULITY PROPETIES EXTENSIGRPH LVEOGRPH STTE N ROP REPORTING RE EXTENSIILITY 45 MIN cm RESISTNE 45 MIN.U. RE sq cm EXTENSIILITY 135 MIN cm RESISTNE 135 MIN.U. RE sq cm p mm L mm P/L ratio W joules X 10 4 MINNESOT rea 17.6 427 98 16.6 545 115 85 124 0.69 359 rea 17.5 445 103 16.8 533 116 81 123 0.66 327 State vg. 2011 17.5 432 99 16.6 542 115 84 124 0.68 351 State vg. 2010 17.2 506 116 15.1 661 126 104 105 0.99 391 MONTN rea 18.6 477 117 15.6 775 155 88 124 0.71 354 rea 18.1 329 83 17.7 450 105 77 128 0.60 289 rea 18.4 490 119 16.3 696 144 97 112 0.87 373 rea 17.5 432 101 16.1 603 127 89 121 0.74 354 rea E 20.2 307 86 19.9 449 118 85 134 0.63 327 State vg. 2011 18.4 398 99 16.8 596 128 83 126 0.66 323 State vg. 2010 15.7 432 89 13.5 737 125 105 106 0.99 382 NORTH KOT rea 20.0 336 92 21.4 457 127 74 136 0.54 302 rea 18.6 365 90 19.2 430 109 77 126 0.61 284 rea 18.2 368 91 18.6 465 114 81 128 0.63 340 rea 20.3 382 107 19.5 458 119 79 135 0.59 327 rea E 18.7 421 107 17.3 490 112 85 129 0.66 335 rea F 19.4 384 99 19.8 470 123 78 121 0.64 306 State vg. 2011 19.2 369 96 19.5 456 117 78 130 0.60 312 State vg. 2010 16.8 541 116 14.5 795 144 108 113 0.96 437 SOUTH KOT rea 18.8 372 94 17.7 514 120 65 129 0.50 250 rea 18.7 354 90 17.6 435 100 68 120 0.57 246 rea 18.6 448 110 17.8 551 127 79 113 0.70 298 State vg. 2011 18.7 377 95 17.6 471 108 70 120 0.58 258 State vg. 2010 15.9 312 68 15.6 464 97 89 103 0.86 285 W/OR 16.4 482 104 16.6 637 136 85 120 0.71 354 REGION VERGE vg. 2011 (6 state) 18.5 394 97 18.1 512 119 80 126 0.63 318 vg. 2010 (4 state) 16.5 489 105 14.5 726 132 104 109 0.95 402 Five-Year vg (4 state) 19.4 463 117 19.4 555 137 110 109 1.01 411 verage dough classification by area (scale of 1-8) North akota E 4.0 4.0 5.0 4.0 5.0 6.0 4.0 5.0 E 5.0 5.0 5.0 5.0 5.0 F 6.0 5.0 5.0 South akota Page 17 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON KING HRTERISTIS The gluten strength in flour milled from U.S. hard red spring wheat is essential to supporting the heavy ingredients in many whole grain and artisan breads. lthough consumers make the ultimate judgement, baking tests are the final laboratory method for evaluating wheat quality. In general, a good correlation exists between loaf volume and protein quantity and quality. Laboratory technicians also visually evaluate test loaves for crumb grain, texture and color, as well as crust color and loaf symmetry. 2011 Regional Quality Report Page 18

STTE N ROP REPORTING RE KING SORPTION OUGH HNLING PROPERTIES KING T LOF VOLUME GRIN N TEXTURE RUM OLOR RUST OLOR SYMMETRY MINNESOT rea 61.7 10.0 958 8.0 8.5 10.0 8.5 rea 62.9 10.0 953 8.8 8.5 10.0 9.0 State vg. 2011 62.0 10.0 956 8.2 8.5 10.0 8.6 State vg. 2010 62.6 10.0 923 7.5 8.8 9.6 7.6 MONTN rea 61.1 10.0 890 8.8 8.3 10.0 8.0 rea 62.9 10.0 910 8.5 8.0 10.0 9.0 rea 64.2 10.0 920 8.0 7.5 10.0 8.5 rea 62.8 10.0 933 8.0 8.3 10.0 8.0 rea E 66.5 10.0 935 8.5 7.8 10.0 9.0 State vg. 2011 62.4 10.0 904 8.6 8.1 10.0 8.5 State vg. 2010 62.7 10.0 894 8.0 8.9 9.9 8.3 NORTH KOT rea 64.3 10.0 1055 8.8 8.3 10.0 9.0 rea 64.7 10.0 1025 9.0 8.3 10.0 9.5 rea 63.7 10.0 1003 8.5 8.0 10.0 8.5 rea 64.3 10.0 1070 8.8 8.0 10.0 9.5 rea E 64.1 10.0 1023 8.5 8.0 10.0 9.0 rea F 62.5 10.0 1055 8.5 8.8 10.0 8.5 State vg. 2011 64.2 10.0 1039 8.7 8.2 10.0 9.1 State vg. 2010 63.3 10.0 943 8.4 8.9 10.0 8.2 SOUTH KOT rea 61.2 10.0 988 8.3 8.0 9.5 8.0 rea 62.0 10.0 1005 8.8 8.0 9.5 8.5 rea 61.9 10.0 950 9.0 8.0 10.0 9.5 State vg. 2011 61.9 10.0 990 8.7 8.0 9.6 8.7 State vg. 2010 63.2 10.0 917 9.2 8.8 10.0 8.9 W/OR 61.4 10.0 910 8.5 9.0 10.0 8.0 REGION VERGE vg. 2011 (6 state) 63.0 10.0 984 8.6 8.2 10.0 8.8 vg. 2010 (4 state) 63.0 10.0 927 8.2 8.9 9.9 8.2 Five-Year vg (4 state) 64.4 10.0 969 8.3 8.5 10.0 9.1 REGIONL VERGE KING SORPTION 5 yr avg. 64.4 REGIONL VERGE LOF VOLUME (cubic centimeters) 1042 975 977 925 927 984 5 yr avg. 969 cc 64.9 64.2 65.4 64.7 63.0 63.0 2006 2007 2008 2009 2010 2011 aking absorption for the 2011 crop is 63.0 percent, the same as last year. 2006 2007 2008 2009 2010 2011 Loaf volume for the 2011 crop is 984 cubic centimeters, higher than last year and the five-year average Page 19 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON verage baking absorption by area (percent) E 66.5 61.1 64.2 62.9 62.8 North akota 64.3 64.7 64.3 E 64.1 61.2 62.0 63.7 61.7 F 62.5 62.9 61.9 South akota E 935 verage loaf volume by area (cubic centimeters) 890 920 910 933 North akota 1055 1025 1070 E 1023 988 1005 1003 958 F 1055 953 950 South akota Final loaves representing the regional protein composites for the 2011 crop. W - represents PNW tributary region and E - represents the Gulf/ Great Lakes tributary. Photo: NSU Quality Lab 2011 Regional Quality Report Page 20

SUMMRY INFORMTION VERGE QULITY FTORS FOR THE REGIONL HR RE SPRING WHET ROP 2006 2007 2008 2009 2010 Five-year verage 2011 (6 state) WHET GRING T Test Weight (lb/bu) 60.6 61.1 61.0 61.8 61.6 61.2 60.7 Test Weight (kg/hl) 79.7 80.4 80.2 81.3 81.0 80.5 79.6 Vitreous Kernels () 82 79 71 71 70 74 82 1000 Kernel Weight (gm) 28.9 31.2 32.6 34.0 32.8 31.9 27.9 Protein 12 moisture () 15.0 14.2 14.3 13.1 13.7 14.1 14.6 Protein dry () 17.1 16.1 16.2 14.9 15.6 16.0 16.6 sh: 14 moisture () 1.53 1.60 1.55 1.51 1.57 1.55 1.73 Falling Number (sec) 416 428 379 375 387 397 365 FLOUR T Extraction () 68.6 68.8 69.8 69.1 70.0 69.3 68.1 sh: 14 moisture () 0.51 0.49 0.53 0.51 0.51 0.51 0.54 Protein: 14 moisture () 13.9 13.4 13.3 12.3 12.6 13.1 13.3 Wet Gluten () 37.2 36.1 35.2 33.9 34.2 35.3 36.4 Falling Number (sec) 436 449 397 397 391 414 388 mylograph Peak Viscosity 65g FL (.U.) 783 711 689 580 578 668 581 100g FL (.U.) 3086 2647 2501 2027 2613 2575 2069 PHYSIL OUGH PROPERTIES Farinograph: bsorption () 66.4 65.7 66.9 66.2 64.5 65.9 64.5 Peak Time (min) 10.8 9.6 7.1 6.3 6.2 8.0 7.5 Stability (min) 22.4 22.1 11.0 9.9 10.2 15.1 11.0 lassification 7.5 6.9 5.0 4.8 4.8 5.8 4.8 (med) (strong) (med) (med) (med) (med) (med) Extensigraph: Extensibility-45 min (cm) 20.7 17.0 19.1 19.2 16.5 18.5 19.4 Resistance-45 min (.U.) 544 508 418 386 489 469 394 rea-45 min (sq cm)) 143 110 107 100 105 113 97 lveograph: P (mm) 116 116 108 96 104 108 80 L (mm) 106 104 110 122 109 110 126 W (joules X 10 4 ) 453 433 406 382 402 415 318 KING T bsorption () 64.9 64.2 65.4 64.7 63.0 64.4 63.0 ough Handling Properties 10.0 10.0 10.0 9.8 10.0 10.0 10.0 Loaf Volume () 1042 975 977 925 927 969 984 Grain and Texture 8.0 7.9 8.9 8.6 8.2 8.3 8.6 rumb olor 7.7 8.2 8.8 8.9 8.9 8.5 8.2 rust olor 10.0 10.0 10.0 10.0 9.9 10.0 10.0 Symmetry 9.9 9.9 9.3 8.3 8.2 9.1 8.8 Page 21 2011 Regional Quality Report

2011 QULITY FTORS Y PROTEIN RNGE WEST Protein Ranges Production 20 21 59 WHET GRING T Low Medium High Test Weight (lb/bu) 61.9 61.5 60.3 Test Weight (kg/hl) 81.4 80.9 79.3 amage () 0.0 0.0 0.3 Shrunken/roken () 1.2 1.9 2.0 Total efects () 1.2 1.9 2.3 Vitreous Kernels () 86.0 92.0 80.0 Grade 1 NS 1 NS 1 NS WHET T ockage () 0.5 0.5 0.8 Moisture () 10.4 10.7 11.4 Protein: 12/0 moisture () 12.6/14.3 14.0/15.9 15.8/18.0 sh: 14/0 moisture () 1.46/1.70 1.56/1.81 1.73/2.01 1000 Kernel Weight 32.3 33.3 31.1 Falling Number (sec) 362 361 370 Sedimentation (cc) 48.8 61.2 67.3 FLOUR T Extraction () 68.0 68.1 66.1 olor: L 91.0 90.7 91.0 a -1.1-1.0-1.0 b 8.9 9.0 8.9 Protein: 14/0 moisture () 11.4/13.3 12.7/14.8 14.3/16.6 sh: 14/0 moisture () 0.47/0.54 0.47/0.54 0.52/0.60 Wet Gluten () 30.1 34.1 40.0 Gluten Index () 94.4 88.5 80.1 Falling Number (sec) 411 417 391 mylograph Viscosity: 65g FL (U) 799 734 590 OUGH PROPERTIES Farinograph: bsorption () 63.1 63.8 65.1 Peak Time (min) 6.0 7.0 8.5 Stability (min) 7.5 11.0 13.0 lassification 4.0 5.0 6.0 lveograph: P (mm) 89 83 76 L (mm) 109 134 139 P/L Ratio 0.82 0.62 0.55 W (10-4 joules) 321 349 310 Extensograph (45/135 min): Resistance 403/486 411/545 345/436 Extensibility (cm) 15.6/15.8 18.2/16.8 19.1/19.5 rea (sq cm) 84/111 100/121 91/113 KING T bsorption () 61.6 63.0 64.5 rumb Grain and Texture 8.8 8.5 9.0 Loaf Volume (cc) 860 928 998 EST Protein Ranges Production 14 23 63 WHET GRING T Low Medium High Test Weight (lb/bu) 62.0 60.8 59.2 Test Weight (kg/hl) 81.5 80.0 77.9 amage () 0.2 0.3 0.3 Shrunken/roken () 1.0 1.3 2.0 Total efects () 1.3 1.6 2.3 Vitreous Kernels () 64.0 73.0 84.0 Grade 1 NS 1 NS 1 NS WHET T ockage () 0.6 0.6 0.6 Moisture () 12.7 12.6 12.6 Protein: 12/0 moisture () 12.9/14.7 14.0/15.9 15.5/17.6 sh: 14/0 moisture () 1.62/1.88 1.74/2.02 1.83/2.13 1000 Kernel Weight 31.0 28.7 23.9 Falling Number (sec) 368 367 370 Sedimentation (cc) 56.9 55.9 60.5 FLOUR T Extraction () 70.6 70.4 69.2 olor: L 91.0 90.2 90.5 a -0.9-0.8-0.9 b 8.6 9.1 8.9 Protein: 14/0 moisture () 11.7/13.6 12.8/14.9 14.3/16.6 sh: 14/0 moisture () 0.55/0.64 0.57/0.66 0.62/0.72 Wet Gluten () 30.1 34.4 39.0 Gluten Index () 97.4 91.9 84.0 Falling Number (sec) 386 373 380 mylograph Viscosity: 65g FL (U) 587 547 467 OUGH PROPERTIES Farinograph: bsorption () 63.9 64.9 65.9 Peak Time (min) 6.5 8.0 8.0 Stability (min) 13.0 12.0 12.5 lassification 5.0 5.0 5.0 lveograph: P (mm) 95 85 83 L (mm) 100 123 123 P/L Ratio 0.95 0.69 0.67 W (10-4 joules) 333 343 320 Extensograph (45/135 min): Resistance 463/602 409/515 351/440 Extensibility (cm) 16.8/15.5 17.9/18.5 17.6/18.8 rea (sq cm) 101/117 96/122 84/107 KING T bsorption () 62.4 63.4 64.4 rumb Grain and Texture 8.5 8.5 8.5 Loaf Volume (cc) 928 970 1013 Samples in this region were collected from, North akota areas and, Oregon, South akota area and Washington. Samples in this region were collected from North akota areas,, E and F, South akota areas and, and. 2011 Regional Quality Report Page 22

2011 REGIONL QULITY FTORS Y PROTEIN RNGE OVERLL ROP Protein Ranges Production 17 22 61 WHET GRING T Low Medium High Test Weight (lb/bu) 61.9 61.1 59.7 Test Weight (kg/hl) 81.5 80.4 78.5 amage () 0.1 0.2 0.3 Shrunken/roken () 1.1 1.6 2.0 Total efects () 1.2 1.8 2.3 Vitreous Kernels () 75.5 81.0 82.3 Grade 1 NS 1 NS 1 NS WHET T ockage () 0.6 0.6 0.7 Performance characteristics often improve as buyers increase their protein specifications. To illustrate the correlation between higher protein and other quality parameters, samples of the regional crop were segregated by protein levels (all based on 12 percent moisture content): low (less than 13.5 percent), medium (13.5 percent to 14.5 percent), and high (more than 14.5 percent). Moisture () 11.5 11.8 12.1 Protein: 12/0 moisture () 12.7/14.4 14.0/15.9 15.6/17.7 sh: 14/0 moisture () 1.54/1.79 1.66/1.93 1.79/2.08 1000 Kernel Weight 31.7 30.6 27.0 Falling Number (sec) 365 364 370 REGIONL VERGE: PROUTION ISTRIUTION Y PROTEIN RNGE Sedimentation (cc) 52.7 58.1 63.4 FLOUR T Extraction () 69.2 69.4 67.9 17 Low olor: L 91.0 90.4 90.7 a -1.0-0.9-0.9 b 8.8 9.1 8.9 Protein: 14/0 moisture () 11.5/13.5 12.8/14.9 14.3/16.6 sh: 14/0 moisture () 0.51/0.59 0.53/0.62 0.58/0.67 Wet Gluten () 30.1 34.3 39.4 Gluten Index () 95.8 90.5 82.4 Falling Number (sec) 399 392 385 mylograph Viscosity: 65g FL (U) 698 626 520 OUGH PROPERTIES Farinograph: bsorption () 63.5 64.5 65.5 Peak Time (min) 6.2 7.6 8.2 Stability (min) 10.1 11.6 12.7 lassification 4.5 5.0 5.4 lveograph: P (mm) 92 84 80 L (mm) 104 128 130 P/L Ratio 0.88 0.66 0.62 W (10-4 joules) 327 346 316 Extensograph (45/135 min): Resistance 431/541 410/527 348/438 Extensibility (cm) 16.2/15.6 18.0/17.8 18.2/19.0 rea (sq cm) 92/114 97/121 87/110 KING T bsorption () 62.0 63.2 64.4 rumb Grain and Texture 8.5 8.5 8.7 Loaf Volume (cc) 892 952 1006 61 High 22 Medium s protein content increased in the 2011 crop, wet gluten, absorption, extensibility, stability and loaf volume all improved. Page 23 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON Export cargo sampling ata contained in previous sections of this report are derived from the testing of samples gathered during harvest from origination points throughout the U.S. hard red spring wheat region. The results provide an assessment of the overall quality of the crop produced in a given year. U.S. Wheat ssociates, the export market development arm for merican wheat growers, furthers this information by commissioning an export cargo sampling program. The program provides an accurate representation of the supplies moving through the grain marketing and transportation system and actually reaching export points. Results show the quality levels at which U.S. wheat is realistically traded and are useful to customers in developing reasonable purchase specifications. The Federal Grain Inspection Service oversees the program whereby all export inspection agencies at all ports collect every tenth sublot sample from every vessel of U.S. wheat shipped during three two-month time periods annually. The hard red spring wheat samples are sent to the North akota State University Plant Science epartment s Hard Red Spring Wheat Quality Laboratory for analysis. verage results for the past two years are below. The samples represented here are based on samples collected from October 2009 - June 2010 for crop year 2009, and from October 2010 - pril 2011 for crop year 2010. Grade data in the table is the actual official grade on individual sublots. SMPLE OUNT WEST VERGE 2009 (180) 2010 (91) GRET LKES VERGE (EST) 2009 (21) 2010 (38) GULF VERGE (EST) GRING T Test Weight (lb/bu) 62.5 61.5 62.8 62.3 62.0 61.8 Test Weight (kg/hl) 82.2 80.8 82.5 81.9 81.6 81.3 amaged Kernels () 0.3 0.3 1.2 1.3 1.1 1.0 Shrunken & roken () 0.9 1.1 0.7 0.9 0.7 0.8 Total efects () 1.3 1.6 2.0 2.4 2.0 1.9 Vitreous Kernels () 74 68 51 45 54 52 Grade 1 NS 1 NS 1 NS 1 NS 1 NS 1 NS OTHER WHET T ockage () 0.3 0.3 0.6 0.6 0.6 0.7 Moisture () 11.8 11.9 13.0 12.0 13.1 12.8 Protein: 12/0 moisture basis 13.5/15.3 13.6/15.5 12.7/14.4 13.0/14.8 13.1/14.9 13.0/14.8 sh: () 14/0 moisture basis 1.48/1.73 1.53/1.77 1.48/1.72 1.51/1.76 1.53/1.78 1.55/1.80 Kernel Size () lg/md/sm 58/40/2 50/47/3 58/40/2 55/43/2 63/35/2 53/45/3 Falling Number (sec) 400 381 391 387 394 409 ON 0.2 0.0 0.1 0.0 0.2 0.2 2009 (51) 2010 (35) 2011 Regional Quality Report Page 24

WEST VERGE GRET LKES VERGE (EST) GULF VERGE (EST) 2009 2010 2009 2010 2009 2010 FLOUR T Lab Mill Extraction () 71.2 69.6 72.9 70.5 72.1 70.3 olor: L (white-black) 90.1 90.8 89.8 90.7 89.9 90.7 a (red-green) -0.87-0.99-0.82-0.99-0.86-0.95 b (yellow-blue) 8.8 8.8 8.9 8.9 8.9 8.8 Protein 14/0 moisture basis 12.7/14.7 12.5/14.6 11.9/13.8 11.9/13.9 12.3/14.3 11.9/13.8 sh: () 14/0 moisture basis 0.54/0.63 0.53/0.62 0.57/0.67 0.53/0.61 0.57/0.67 0.56/0.65 Wet Gluten () 35.0 33.5 31.0 31.8 33.4 31.8 Gluten Index () 92 91 96 94 92 92 Falling Number (sec) 435 415 411 408 419 428 mylograph Peak Viscosity 65 g FL (U) 581 530 461 558 503 625 PHYSIL OUGH T Farinograph: bsorption () 67.7 64.6 68.0 64.3 67.5 63.8 Peak Time (min) 7.1 6.1 6.3 4.9 6.6 5.2 Stability (min) 10.8 10.8 10.6 10.3 10.6 10.6 lassification 4.9 4.8 4.9 4.7 4.9 4.8 lveograph: P (mm) 120 105 138 109 123 105 L (mm) 101 111 75 104 90 100 P/L Ratio 1.20 0.94 1.84 1.05 1.37 1.05 W (joules X 10 4 ) 397 397 377 400 371 368 KING T bsorption 66.6 63.3 66.5 63.3 66.4 62.5 Loaf Volume (cc) 905 925 851 899 889 881 rumb Grain & Texture 8.4 8.4 8.3 8.2 8.3 8.2 Page 25 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON Laboratory analysis ll quality data contained in this report are the result of testing and analysis conducted by or under the supervision of r. Senay Simsek, Wheat Quality Specialist, and rent Hinsz, Rachel Olson, elane Olson, Kelly McMonagle, Kristin Whitney and Mary Valenzuela, food technologists; and Gloria Nygard, research specialist with the Hard Red Spring Wheat Quality Laboratory in the epartment of Plant Science at North akota State University, Fargo, US. ollection The North akota, South akota, and state offices of the National gricultural Statistics Service obtained wheat samples during harvest directly from growers, farm bins and local elevators. These samples reflect the condition of the grain at the point of origin. ollection began in early ugust when approximately 15 percent of the hard red spring wheat had been harvested and continued until the end of September when about 98 percent of the region s crop was harvested. Sample collection was weighted by county production histories with a total of 757 samples being collected during harvest from (120), (140), North akota (389), South akota (86) and W/OR (22). nalysis pproximately 60 percent of the total wheat samples collected were analyzed for grade and other physical kernel characteristics. istributions as a percentage of the harvested crop were calculated for key factors including test weight, thousand kernel weight, protein, falling number, and overall grade. istribution results may differ from data presented in the various tables, because the latter are derived from production adjusted averages, rather than simple averages. Quality tests, including milling, flour evaluation, physical dough and bread properties, were conducted on composite samples representing each crop reporting area. gain, all state and regional averages have been adjusted to reflect production as opposed to simple averaging. Methods, terms, symbols WHET SMPLE OLLETION Each sample contained approximately 2 to 3 pounds of wheat, stored in sealed, moisture proof plastic bags. MOISTURE Official US procedure using Motomco Moisture Meter. 2011 Regional Quality Report Page 26

GRE Official United States Standards for Grain, as determined by a licensed grain inspector. North akota Grain Inspection Service, Fargo, N, provided grades for composite wheat samples representing each crop reporting area. VITREOUS KERNELS pproximate percentage of kernels having vitreous endosperm. OKGE Official US procedure. ll matter other than wheat which can be removed readily from a test portion of the original sample by use of an approved device (arter ockage Tester). ockage may also include underdeveloped, shriveled and small pieces of wheat ker nels removed in properly separating the material other than wheat and which cannot be recovered by properly rescreening or recleaning. TEST WEIGHT merican ssociation of ereal hemists Method 55-10 approved pril 1961, revised October 1999. Measured as pounds per bushel (lb/ bu), kilograms per hectoliter (kg/hl) = (lbs/bu X 1.292) + 1.419. *pproved Methods of the merican ssociation of ereal hemists, ereal Laboratory Methods (10th Edition), St. Paul, MN (2000). THOUSN KERNEL WEIGHT ased on 10 gram sample of cleaned wheat (free of foreign material and broken kernels) counted by electronic seed counter. KERNEL SIZE ISTRIUTION Percentages of the size of kernels (large, medium, small) were determined using a wheat sizer equipped with the following sieve openings: top sieve Tyler #7 with 2.92 mm opening; middle sieve Tyler #9 with 2.24 mm opening; and bottom sieve Tyler #12 with 1.65 mm opening. PROTEIN merican ssociation of ereal hemists () Method: 46-30 (ombustion Method), expressed on dry basis and 12 percent moisture basis. SH merican ssociation of ereal hemists Method 08-01, approved pril 1961, revised October 1999; expressed on a 14 percent moisture basis. ON nalysis was done on ground wheat using a gas chromatograph with an electron capture detector as described in J. ssoc. Official nal.hem 79,472 (1996) FLLING NUMER merican ssociation of ereal hemists Method 56-81, approved November 1972, revised September 1999; units of seconds (14 percent moisture basis). SEIMENTTION merican ssociation of ereal hemists Method 56-61, expressed in centimeters. pproved Methods of the merican ssociation of ereal hemists, (8th Edition), St. Paul, MN (1983). FLOUR EXTRTION Thoroughly cleaned wheat is tempered to 15.5 percent moisture for 16 hours and an additional 0.5 percent water is added five minutes prior to milling. The milling laboratory is controlled at 68 per cent relative humidity and 72 F to 74 F. Milling is performed on a uhler laboratory mill (Type MLU-202). Straight grade flour (of all six flour streams) is blended and reported as flour extraction. The blended flour is rebolted through an 84 SS sieve to remove any foreign material. This product is used for the other flour quality determinations. SH merican ssociation of ereal hemists Method 08-01, approved pril 1961, revised October 1999; expressed on a 14 percent moisture basis. PROTEIN merican ssociation of ereal hemists () Method 46-30 (ombustion Method), expressed on a 14 percent moisture basis. WET GLUTEN merican ssociation of ereal hemists Method 38-12, approved October 1999; expressed on a 14 percent moisture basis determined with the glutomatic instrument. GLUTEN INEX merican ssociation of ereal hemists Method 38-12, approved October 1999; determined with the glutomatic instrument as an indication of gluten strength. FLOUR FLLING NUMER merican ssociation of ereal hemists Method 56-81, approved November 1972, revised September 1992; units of seconds. etermination is performed on 7.0 g of uhler milled flour (14 percent moisture basis). MYLOGRM (100 g) merican ssociation of ereal hemists Method 22-10. Peak vis cosity reported in rabender units (.U.), on a 14 percent moisture basis. (65 g) merican ssociation of ereal hemists Method 22-10, modified as follows: 65 g of flour (14 percent moisture basis) are slurried in 450 ml distilled water, paddle stirrers are used with the rabender mylograph. Peak viscosity reported in rabender units (.U.), on a 14 percent moisture basis. STRH MGE merican ssociation of ereal hemists Method 76-31. Proportion of starch granules that have incurred physical damage from milling. Page 27 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota WSHINGTON OREGON PHYSIL OUGH PROPERTIES FRINOGRM merican ssociation of ereal hemists Method 54-21; constant flour weight method, small (50 g) mixing bowl. (Flour weight 14 percent moisture basis) SORPTION mount of water required to center curve peak on the 500 rabender unit line, expressed on 14 percent moisture basis. PEK TIME The interval, to the nearest 0.5 min, from the first addition of water to the maximum consistency immediately prior to the first indication of weakening. lso known as dough development time. STILITY The time interval, to the nearest 0.5 min, between the point where the top of the curve that first intersects the 500-U line and the point where the top of the curve departs the 500-U line. MIXING TOLERNE INEX The difference, in rabender units, from the top of the curve at the peak to the top of the curve measured five minutes after the peak. VLORIMETER VLUE n empirical, single-figure quality score based on the development time and tolerance to mixing. erived from the farinogram by means of a special template supplied by the equipment manufacturer. Generally, stronger flours have higher valorimeter values. LSSIFITION n empirical classification incorporating peak time, sta bility, MTI, and general curve characteristics. scale of 1 to 8 is employed with higher values indicating stronger curve types. EXTENSIGRM merican ssociation of ereal hemists Method 54-10, approved pril 1961, revised October 1982; modified as follows: (a) 100 grams of flour (14 percent moisture basis), 2.0 percent sodi um chloride (U.S.P.) and water (equal to farinograph absorption minus 2 percent) are mixed to optimum development in a National pin dough mixer; (b) doughs are scaled to 150 grams, rounded, moulded, placed in extensigram holders, and rested for 45 minutes and 135 minutes, respectively, at 30 and 78 percent relative humidity. The dough is then stretched as described in the procedure referenced above. For conversion purposes, 500 grams equals 400.U. EXTENSIILITY Total length of the curve at the base line in centimeters. RESISTNE Maximum curve height, reported in rabender units (.U.). RE The area under the curve is measured and reported in square cen timeters. LVEOGRPH International ssociation of ereal hemists Standard No. 121. Measurement of dough extensibility and resistance to extension. P Maximal overpressure; related to dough s resistance to deforma tion. L ough extensibility. w The work associated with dough deformation. KING PROEURE merican ssociation of ereal hemists Method 10-09, approved September 1985; modified as follows: (a) fungal amylase (SK 15) replacing malt dry powder, (b) Instant dry yeast (1 percent) in lieu of compressed yeast, (c) 5 to 10 ppm ammonium phosphate, where added oxidants are required, (d) 2 percent shortening added. oughs are mechanically punched using 6-inch rolls, and mechanically moulded using a National Roll-R-Up moulder. aking is accomplished in Shogren-type pans. KING SORPTION Water required for optimum dough baking performance, expressed as a percent of flour weight on a 14 percent mois ture basis. OUGH HRTER Handling characteristics assessed at panning on a scale of 1 to 10 with higher scores preferred. LOF VOLUME Rapeseed displacement measurement made 30 minutes after bread is removed from the oven. RUM GRIN N TEXTURE Visual comparison to standard using a constant illumination source. Scale of 1 to 10, the higher scores preferred. RUM OLOR Visual comparison with a standard using a constant illu mination source on a scale of 1 to 10, the higher scores preferred. RUST OLOR Visual comparison with a standard using a constant illu mination source on a scale of 1 to 10, the higher scores preferred. SYMMETRY Visual comparison with a standard using a constant illumi nation source on a scale of 1 to 10, the higher scores preferred. 2011 Regional Quality Report Page 28

VRIETL INFORMTION and comparisons Quality products begin with quality ingredients. In wheat, quality begins with the varieties planted. Within the hard red spring class of wheat, there are different varieties available all with relatively uniform characteristics. Spring wheat variety development is carried out through public breeding programs at North akota State University in Fargo, the University of in St. Paul, South akota State University in rookings, and State University in ozeman. Public plant breeders test varieties for performance at experiment stations across the region. Private firms also develop spring wheat varieties for the region. The two primary ones are gripro and Westbred. efore any spring wheat variety is released for commercial production, it must meet or exceed current standards for the class. Prospective variety releases are evaluated for milling and baking characteristics as well as for yield, protein content, test weight, resistance to diseases and insects, and straw strength. test weight lbs/bu 64 63 62 61 60 59 58 57 Glenn Vantage rick arlow Kelby rennan Howard riggs R07 falling number Seconds 500 400 300 200 100 riggs Jenna rick rennan Kelby Howard Steele-N kgs/hl Target Value 84.1 82.8 81.5 arlow Steele-N Jenna Faller Samson 80.2 78.9 77.6 76.4 75.0 Target Value Faller R07 Samson Glenn Vantage protein content (12 moisture basis) Percent 17 16 15 14 13 12 Vantage Glenn Steele-N Kelby Howard riggs Target Value arlow rennan R07 rick Jenna Faller Samson farinograph stability Minutes 25 20 15 10 5 0 Vantage R07 Glenn rick Samson Steele-N Jenna Faller Howard arlow Target Value riggs Kelby rennan Target values represent regionally agreed upon goals of public and private variety development programs. Environment influences the quality of varieties across growing areas and planting years. For this reason, wheat breeders use check or reference varieties to evaluate quality in experimental varieties. They usually test and analyze quality data from multiple years and growing locations before a variety is released. farinograph absorption Percent 70 68 66 64 62 60 arlow rennan Kelby Steele-N Vantage riggs Glenn Jenna Howard Target Value R07 rick Faller Samson loaf volume ubic entimeters Target Value 1100 1025 950 875 800 Glenn Steele-N R07 Samson Howard Jenna Faller Vantage arlow rick Kelby rennan riggs Footnote: ased on NSU dirll strip trials across six North akota locations in 2009-2010. Page 29 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota Varietal information gent or Origin 1 Year Released Grown & Tested across North akota gronomic Factors gronomic escription Reaction to isease 2 verage Yield Straw Strength Leaf Rust Foliar isease Head (Scab) Eastern North akota 3 Western North akota 4 Maturity U/cre MT/H U/cre MT/H arlow N 2009 med. m. early R MR M 77.8 5.23 59.9 4.03 rennan gripro 2009 strg. m. early MR M MS 71.2 4.79 60.9 4.09 rick S 2009 med. m. early R N MR 77.4 5.20 58.1 3.91 riggs S 2002 weak m. early R MS S 75.5 5.08 49.7 3.34 Faller N 2007 med. med. R MR M 83.7 5.63 56.4 3.79 Glenn N 2005 strg. m. early R M MR 70.6 4.75 53.7 3.61 Howard N 2001 weak med. R M M 75.3 5.06 58.9 3.96 Jenna gripro 2009 strg. m. late MR M M 76.2 5.12 60.4 4.06 Kelby gripro 2006 strg. m. early R M M 68.5 4.61 56.2 3.78 R07 MN 2007 med. m. early R MS MR 74.1 4.98 57.8 3.89 Samson Westbred 2007 v. strg. m. early MR/MS MR/MS S 78.3 5.26 52.9 3.56 Steele-N N 2004 weak m. early R MS M 73.4 4.93 61.6 4.14 Vantage Westbred 2007 v. strg. m. late MR/MS MS MS 71.8 4.83 53.8 3.62 gent or Origin 1 Grown & Tested in Williston, North akota gronomic Factors gronomic escription Reaction to isease 2 verage Yield Year Released Straw Strength Maturity Leaf Rust Foliar isease Head (Scab) Williston, North akota U/cre MT/H hoteau MT 2004 weak late. R M S 38.2 2.57 Faller N 2007 med. med. R MR M 36.1 2.43 Glenn N 2005 strg. m. early R M MR 37.9 2.55 R07 MN 2007 med. m. early R MS MR 42.7 2.87 Reeder N 1999 strg. m.early MS S S 44.5 2.99 Vida MT 2005 m. strg. m. late MR MS S 44.0 2.96 1. N=North akota State University (Public), S=South akota State University (Public), MN=University of (Public), MT= State University (Public), Westbred (Private) and gripro (Private). 2. Reaction to isease: resistant (R), moderately resistant (MR), intermediate (M), moderately susceptible (MS), susceptible (S), very susceptible (VS). *Indicates yield and/or quality have often been higher than would be expected based on visual head blight symptoms alone. 3. 2008-10 North akota average yield data from arrington, asselton, Langdon and Prosper locations in North akota. 4. 2008-10 North akota average yield data from ickinson, Hettinger, Minot and Williston locations in North akota. 2011 Regional Quality Report Page 30

Grown & Tested across North akota Quality & End-Use Factors Quality Factors 5 End-Use 7 Variety Test Weight L/U Test Wheat KG/HL Wheat Protein Wheat Falling # Seconds Farinogram Stability (Min) bsorption Loaf Volume Gluten Strength escription 7 Mill & ake Quality Rating 8 arlow 62.3 81.9 14.3 389 8.9 68.3 972 mellow rennan 61.7 81.1 14.2 396 7.9 67.2 936 mellow rick 62.5 82.2 13.9 407 11.9 64.8 960 traditional strong riggs 61.6 81.0 14.4 453 8.9 66.3 928 mellow Faller 60.3 79.3 13.7 384 9.1 64.3 977 mellow Glenn 63.5 83.5 15.1 357 12.3 66.2 1035 traditional strong Howard 61.7 71.1 14.5 391 9.0 65.8 994 traditional strong Jenna 60.5 79.6 13.9 428 9.2 66.1 979 traditional strong Kelby 61.9 81.4 14.6 395 8.0 66.8 942 mellow R07 61.3 80.6 14.1 384 13.1 65.2 1013 traditional strong Samson 59.7 78.6 13.7 382 10.3 64.0 1013 traditional strong Steele-N 61.3 80.6 14.7 391 9.3 66.6 1019 traditional strong Vantage 63.1 82.9 15.3 314 15.3 66.6 974 traditional strong Grown & Tested in Williston, North akota Quality & End-Use Factors Quality Factors 6 End Use 7 Test Weight L/U Test Weight KG/HL Wheat Protein Wheat Falling # Seconds Farinogram Stability (Min) bsorption Loaf Volume Gluten Strength escription 7 Mill & ake Quality Rating 8 hoteau 58.0 76.4 16.2 454 27.8 64.4 1038 traditional strong Faller 57.2 75.3 15.7 385 20.0 63.0 1040 mellow Glenn 61.7 81.1 15.2 385 31.5 64.5 1063 traditional strong R07 59.8 78.7 15.0 400 36.5 64.0 973 traditional strong Reeder 59.6 78.4 16.1 448 11.5 65.5 948 mellow Vida 59.0 77.6 15.9 413 13.8 66.2 1035 mellow 5 Source: NSU Plant Science epartment, Hard Red Spring Wheat Quality Laboratory, 2009-2010 drill strip trials at six locations in N. 6 2009-10 rill strip trials at Williston, N.. only. 7 Traditional Strong functionality characteristic of hard red spring wheat; relatively quick mixing time, long mixing stability and tolerance to over-mixing. Extra Strong stronger than traditional hard red spring wheat varieties; longer mixing time and very long mixing stability. Mellow weaker than traditional strong varieties; shorter mixing time and stability. 8 Mill and bake quality rating based on protein content, milling performance, flour attributes, dough characteristics and baking performance. Five stars = superior, four stars = excellent, three stars = good, two stars = average, one star = poor. Page 31 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota NORTH KOT Glenn remained the leading variety planted in North akota for the fifth straight year with 18 percent of the acres. This is down slightly from 2010 but it is the top variety in 4 of the 9 crop districts in North akota and ranks eighth in with 4 percent of the acres. Glenn is popular with producers because of its resistance to leaf rust and Fusarium headblight, very high test weight and generally high protein levels. Glenn touts the highest end-use quality score among current varieties, scoring a 5 on the 1 to 5 scale for milling and baking quality. It is the quality check for both public and private breeding programs for developing hard red spring wheat lines. RLOW advanced to third place in North akota in 2011, accounting for nearly 9 percent of the acres, up from only 1 percent in 2010. It is the sixth most popular variety in with 5 percent of the acres. arlow is a NSU line released in 2009 which has higher yield potential than Glenn, a slightly better foliar disease rating and is also resistance to prevalent races of leaf rust. It has intermediate resistance to Fusarium headblight and is proving most popular in the central part of North akota. arlow has very high water absorption and has good overall milling and baking quality. RENNN is the fifth most popular variety in North akota, advancing to 5 percent of acres, up from only 2 percent in 2010. 2009 gripro variety it shows balanced appeal across the state with high yield potential, good disease resistance and moderate protein. rennan is rated as a mellow gluten strength variety with good milling and baking quality. FLLER and R07 are covered in the MN discussion. Variety North akota 2011 Planted cres (1,000 acres) by NSS istrict Northwest 540 West entral 640 North entral 710 entral 635 Southwest 940 South entral 640 North West North entral North East Northeast 1,365 East entral 480 Southeast 400 West entral entral North akota Varieties 2011 Share and Planted cres Variety 2010 1 2011 1 (1,000) 2011 cres Glenn 25.0 18.1 1,147 Faller 15.0 11.4 722 arlow 0.9 8.5 540 R07 4.9 7.0 442 rennan 1.9 5.4 344 Kelby 6.4 5.4 341 riggs 4.9 4.0 252 Vantage 1.1 3.5 221 Freyr 4.8 3.3 207 Steele-N 3.6 3.2 205 Other 2 31.5 30.5 1,929 1. Percentages may not add to 100 due to rounding. 2. Includes varieties with less than 1 of acreage in2011 and unknown varieties. North akota Varieties Share of 2011 Planted cres by rop istrict East entral South West South entral South East Total State percentage () 1 Glenn 31.5 28.8 8.3 2.9 17.3 8.4 13.7 22.1 7.2 18.1 Faller 2.6 7.5 27.6 3.6 15.2 18.4 0.2 0.6 16.0 11.4 arlow 9.6 16.4 8.2 7.2 15.7 4.9 5.7 1.9 6.0 8.5 R07 0.1 3.6 7.5 2.6 1.8 10.5 17.1 3.4 13.1 7.0 rennan 2.6 2.8 3.2 5.5 13.7 8.8 4.6 6.9 3.4 5.4 Kelby 7.8 6.5 2.5 3.7 4.8 10.2 4.8 9.4 2.6 5.4 riggs 0.0 4.2 3.5 0.0 2.1 6.9 4.1 5.7 13.6 4.0 Vantage 0.0 0.4 11.2 0.1 0.5 5.1 1.9 0.1 4.5 3.5 Freyr 9.0 0.8 0.2 5.6 2.3 0.9 4.0 8.4 0.9 3.3 Steele-N 5.9 6.5 1.0 5.9 0.6 0.0 4.6 2.4 2.9 3.2 Other 2 30.9 22.3 26.8 32.7 26.0 25.9 39.3 39.1 29.8 30.5 1,000 acres (1 acre = 0.4 hectares) Total cres 540 710 1,365 640 635 480 940 640 400 6,350 3 1. Percentages may not add to 100 due to rounding. 2. Includes varieties with less than 1 of acreage in 2011 and unknown varieties. 3. September 30, 2011 small grain estimate was 5.7 million acres. 2011 Regional Quality Report Page 32

Varieties Share and Planted cres Variety 2010 1 2011 1 (1,000) 2011 cres Vida 12.8 22.6 679.6 hoteau 23.0 18.1 544.4 Reeder 16.5 11.4 343.2 orbin 5.6 7.4 223.8 McNeal 8.4 5.8 174.2 ONeal 4.2 5.5 165.6 Fortuna 3.8 3.3 98.4 onan 2.9 3.1 91.5 Lillian 2.5 1.7 50.5 Kelby 1.1 1.3 38.0 Other 2 19.2 19.8 590.8 1. Percentages may not add to 100 due to rounding. 2. Includes varieties with less than 1 of acreage in2011 and unknown varieties. 2011 Planted cres (1,000 acres) by NSS istrict Southwest 60 North entral 1,185 entral 195 Northeast 1,330 Southeast 105 1. Percentages may not add to 100 due to rounding. 2. Includes varieties with less than 1 of acreage in2011 and unknown varieties. 3. September 30, 2011 small grain estimate was 2.5 million acres. MONTN VI is the most popular variety in in 2011 with 23 percent of the acres after three straight years of gains. It offers producers high yield potential along with good disease resistance. Vida is most popular in northeast and is rated good for milling and baking quality. HOTEU fell to second in with 18 percent of the acres, down from its peak of 23 percent in 2010. It is a solid stem variety which confers greater tolerance to the wheat stem sawfly a primary production challenge for producers in the state. hoteau is resistant to leaf rust and is rated good for milling and baking quality. REEER held onto third place with 11 percent of the acres, but it continues to decline from its peak. It remains one of the highest yielding lines that produces high protein levels, but is becoming less disease resistant. It is rated average for milling and baking quality. Variety Varieties Share of 2011 Planted cres by rop istrict North entral 1 North South East 1 entral 1 West 1 South East 1 Total State 1 percentage () 1 Vida 19.9 29.7 16.5 1.3 8.1 22.6 hoteau 26.3 13.1 11.8 12.0 16.1 18.1 Reeder 0.2 23.2 7.4 0.0 10.6 11.4 orbin 18.2 0.4 0.9 0.0 0.0 7.4 McNeal 2.4 9.2 7.6 2.9 3.1 5.8 ONeal 9.3 1.2 17.5 1.2 2.2 5.5 Fortuna 6.0 0.0 11.1 0.0 0.0 3.3 onan 7.0 0.6 0.0 0.0 0.0 3.1 Lillian 1.0 2.8 0.0 0.0 0.0 1.7 Kelby 0.0 1.7 2.6 1.1 4.1 1.3 Other 2 9.7 18.1 24.6 81.5 55.8 19.8 1,000 acres (1 acre = 0.4 hectares) Total cres 1,185 1,330 195 60 105 3,000 3 2011 Planted cres by Survey Region (1,000 acres) North 360 entral 159 counties responding to survey FLLER remains the top variety in with 29 percent of the acres, is second in North akota with 11 percent and fourth in South akota with 4 percent. It is a variety which has proven to have elite yield potential across eastern areas of the HRS production region making it the most popular variety in the 3 eastern districts in North akota. Faller does tend to have lower than average protein levels but proves to perform better than average for milling and baking parameters. It is resistant to leaf rust, has high foliar disease resistance and intermediate resistance to Fusarium headblight. Page 33 2011 Regional Quality Report

U.S. Hard red Spring Wheat North akota South akota Varieties Share of 2011 Planted cres by rop istirct Variety North entral 1 1 Total State 3 2011 1 Total State 2010 Faller 26.9 33.7 28.7 30.0 R07 23.5 19.5 22.1 23.5 Samson 7.8 2.6 6.0 5.8 Vantage 6.9 3.6 5.8 1.8 Jenna 6.0 2.9 4.9 1.8 arlow 4.8 5.3 4.9 0.4 Glenn 4.4 3.0 3.9 5.4 riggs 3.5 0.4 2.5 3.3 lbany 2.6 1.9 2.4 0.9 rennan 1.1 4.1 2.3 1.4 Other 2 12.6 23.1 17.3 22.7 1. Percentages may not add to 100 due to rounding. 2. Includes varieties with less than 1 of acreage in 2011 and unknown varieties. Variety South akota Varieties Share of 2011 Planted cres by rop istrict North West 1 North East 1 South West 1 South East 1 south dakota Total State 1 percentage () 1 riggs 30.9 31.8 22.1 23.0 28.8 R07 10.8 19.1 11.6 22.7 17.3 rick 6.2 12.6 8.6 16.1 11.6 Faller 0.0 7.1 0.0 1.9 4.2 Howard 15.3 1.9 0.0 0.4 3.9 Select 0.1 4.4 5.8 2.4 3.4 Traverse 0.4 1.5 5.6 8.0 3.0 Steele-N 4.6 2.7 0.2 2.3 2.7 Forge 0.4 0.0 15.6 1.4 2.3 arlow 4.4 2.4 0.0 1.0 2.2 Other 2 26.6 15.8 30.6 20.8 20.7 1,000 acres (1 acre = 0.4 hectares) Total cres 225 600 147 228 1,200 3 1. Percentages may not add to 100 due to rounding. 2. Includes varieties with less than 1 of acreage in 2011 and unknown varieties. 3. September 30, 2011 small grain estimate was 1.3 million acres. South akota 2011 Planted cres by NSS istrict (1,000 acres) Northwest 225 Southwest 147 Northeast 600 Southeast 228 MN R07 con t R07 ranks second in with 22 percent of the acres, fourth in North akota with 7 percent and second in South akota with 17 percent. It is a 2007 release from the University of that has high yield potential, is resistant to prevalent races of leaf rust and is moderately resistant to Fusarium headblight. R07 is especially popular across southern crop districts in North akota and northern areas of South akota. It has excellent milling and baking qualities. RIGGS is the dominant variety in South akota with nearly 29 percent of the acres and it is also seventh in North akota with 4 percent of the acres, being most popular in the southeast district. It is a 2002 release from SSU that has moderate to high yield potential with resistance to leaf rust but has declined from its peak in acres due to newer, higher yielding lines. It is rated as average for milling and baking quality with mellower gluten RIK is the third most popular variety in South akota with 12 percent of the acres. It is a 2009 release from SSU and is popular for its high yield potential and moderate resistance to Fusarium headblight. rick has high test weight and protein and is rated as good for milling and baking quality with traditional strong gluten properties. 2011 Regional Quality Report Page 34

Handling & transportation The hard red spring wheat growing region in the Northern Plains has a vast network of country elevators to facilitate efficient and precise movement to domestic and export markets. On average, nearly 80 percent of the region s wheat moves to markets by rail. uluth is the only export market serviced by a greater share of trucks. Shipments to the Pacific Northwest and Gulf export markets are almost entirely by rail, with some barge movement to the Gulf. The dominant railroad is the urlington Northern Santa Fe, followed by the anadian Pacific. n increasing number of the elevators in the region are investing in facilities and rail capacity to ship 100 car units. Each rail car holds approximately 3,500 bushels (95 metric tons) of wheat. Some of the 100-car shippers have invested in shuttle capabilities. Shuttle-equipped facilities receive the lowest rates, sharing volume and transaction efficiencies with the railroad. The diverse rail shipping capacities and a widespread network of elevators are strengths that buyers can capitalize on, especially as their demand heightens for more precise quality specifications and consistency between shipments. uyers are increasingly exploring origin-specific shipments. Many international buyers now find it possible to request wheat from certain locations to optimize the quality and value of wheat they purchase. The rail and elevator network in the U.S. hard red spring wheat region is well suited for meeting the increasing quality demands of both domestic and international customers. MONTN NORTH KOT MINNESOT Grain Handling and Transportaion Facilities in the Four-State Region SOUTH KOT Track for 50 to 99 rail cars Track for 100 or more cars Source: Upper Great Plains Transportation Institute PNW 60 Lakes 14 Mexico 3 Gulf 23 verage share of U.S. HRS exports by port (2007-2010) MILLION TONS 2007-2010 U.S. HRS omestic Use and Exports OMESTI USE EXPORTS MILLION USHELS 441 331 221 110 07-08 08-09 09-10 10-11 Marketing Years (June-May) 07-08 08-09 09-10 10-11 0 Page 35 2011 Regional Quality Report

North akota State University Plant Sciences epartment funding & support PROVIE Y U.S. Wheat ssociates North akota Wheat ommission South akota Wheat ommission Wheat and arley ommittee Wheat Research and Promotion ouncil Oregon Wheat ommission Washington Grain ommission