By Andrew Hector, Agronomy and Extension Specialist – Cereal Crops

Annually, during the winter months long after the combines have finished rolling, Cereals Canada offers a one-of-a-kind program called Combine to Customer. This program connects farmers to how their grain is used in the global marketplace. Canadian cereal grains are some of the highest-quality grains produced in the world and are used in numerous goods, such as breads, noodles, pastas, crackers and more. This program illustrates why.

Taking place at Cereals Canada’s facilities in Winnipeg, this hands-on course provides insights into the quality requirements end-users are seeking, the impact of wheat grading factors on end-use quality, the variety development and registration system, and much more. It really helps provide context to why your elevator or grain buyer needs a specific falling number minimum or other quality requirements. It also answers questions around why common farm management practices are used in western Canadian production systems. 

Additionally, the program showcases the Cereals Canada facilities and how much work and technology goes into the evaluation of grain and end-use product quality. There are demonstrations of technical equipment that measures variables relating to flour quality, dough strength and bread structure. The Canadian grain market outlook and major export markets are also covered through in-person classroom projects.

At the end of the experience, this program provided me and other participants with a much deeper understanding of what happens after grain leaves the farm and why Canadian cereals are viewed as a premium product around the world.

For more information about the program, visit combinetocustomer.ca.