The 2019 campaign began in mid-May in some very specific lots but it only became general towards the end of June due to the water complications that occurred last fall, but with good conditions for sowing extending until the end of July with the implementation of the cycles. short. The growth and beginning of tillering took place in conditions of good humidity in the profile mainly based on reserves and already advancing in the month of August the conditions remained from good to very good due to some registered rains, something atypical for the time in the region . The reproductive phase, mainly of the short cycles, developed practically without records of rainfall and days of high temperatures and insolation during the month of September, but the reserves allowed the flocks not to register large losses, a situation that was alleviated in October with the record some precipitation. The harvest began in mid-October and lasted practically until the first days of December with permanent delays due to rains and drizzles that generated high humidity and lack of flooring. The data from the end of the campaign indicate that on a sown area of ??75,200 hectares. 74,765 hectares were harvested. with a production of 154,646 tons and an average yield of 20.7 qq / ha. with extremes from 10 to 30 QQ / ha.
Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| Test Weight (kg/hl) | 78,30 | 78,50 | 78,40 | 0,10 | 0,13 |
| Total Damaged Kernels(%) | 0,32 | 1,26 | 0,79 | 0,47 | 59,50 |
| Foreign Material(%) | 0,40 | 0,70 | 0,55 | 0,15 | 27,27 |
| Shrunken and Broken Kernels(%) | 0,14 | 0,30 | 0,22 | 0,08 | 36,37 |
| Yellow Berry Kernels(%) | 3,14 | 3,30 | 3,22 | 0,08 | 2,48 |
| Protein (13,5% Moisture)(%) | 12,6 | 13,0 | 12,8 | 0,2 | 1,48 |
| Protein(dry basis)(%) | 14,6 | 15,0 | 14,8 | 0,2 | 1,48 |
| Weight of 1000 Kernels(g) | 30,69 | 31,42 | 31,06 | 0,37 | 1,18 |
| Ash (% dry basis(%) | 1,950 | 2,116 | 2,033 | 0,083 | 4,08 |
Grade Distribution
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 22,02 | 30,63 | 25,80 | 1,84 | 7,14 |
| Gluten Seco (%) | 7,81 | 10,58 | 9,13 | 0,60 | 6,54 | |
| Falling Number (seg) | 374,71 | 453,05 | 428,77 | 14,87 | 3,47 | |
| Rto. Harina (%) | 64,16 | 72,38 | 68,98 | 1,40 | 2,04 | |
| Cenizas (s.s.s)(%) | 0,56 | 0,71 | 0,60 | 0,05 | 7,86 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 55,19 | 62,90 | 56,67 | 1,75 | 3,10 |
| Tiempo de Desarrollo (min) | 4,89 | 17,94 | 8,64 | 3,57 | 41,31 | |
| Estabilidad (min) | 6,38 | 34,45 | 19,18 | 6,42 | 33,49 | |
| Aflojamiento (12 min) | 13,73 | 72,97 | 33,15 | 13,02 | 39,29 | |
Alveogram |
P(mm) | 6,82 | 107,27 | 79,41 | 17,46 | 21,98 |
| L (mm) | 1,94 | 117,10 | 91,39 | 26,75 | 29,27 | |
| W joules X 10 4 | 11,59 | 349,60 | 261,39 | 67,40 | 25,78 | |
| P / L | 0,17 | 1,85 | 0,95 | 0,39 | 40,74 |
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 23,3 | 26,4 | 24,9 | 1,6 | 6,38 |
| Gluten Seco (%) | 8,6 | 9,8 | 9,2 | 0,6 | 6,41 | |
| Falling Number (seg) | 320 | 369 | 345 | 25 | 7,11 | |
| Rto. Harina (%) | 67,5 | 70,6 | 69,0 | 1,6 | 2,25 | |
| Cenizas (s.s.s)(%) | 0,628 | 0,658 | 0,643 | 0,015 | 2,33 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 55,3 | 56,0 | 55,7 | 0,4 | 0,63 |
| Tiempo de Desarrollo (min) | 11,2 | 11,8 | 11,5 | 0,3 | 2,61 | |
| Estabilidad (min) | 16,3 | 19,4 | 17,9 | 1,6 | 8,68 | |
| Aflojamiento (12 min) | 29 | 52 | 41 | 12 | 28,40 | |
Alveogram |
P (mm) | 95 | 96 | 96 | 1 | 0,52 |
| L (mm) | 55 | 72 | 64 | 9 | 13,39 | |
| W joules X 10 4 | 208 | 260 | 234 | 26 | 11,11 | |
| P / L | 1,32 | 1,75 | 1,53 | 0,21 | 13,90 |
Appendix Of Locality Composite Samples
| Sample Identification | Wheats Analysis | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sample Number | Locality, District or Department | Tonnaje | Grade | Test Weight (Kg/hl) | Total Damaged Kernels (%) | Foreign Material (%) | Shrunken And Broken Kernels (%) | Yellow Berry Kernels (%) | Protein (MOISTURE 13,5 % H°) (%) | Protein (dry basis) (%) | Weight Of 1000 Kernels (g) | Ash (dry basis) (%) |
| 3 | Delegación Charata | 4000 | 2 | 78,30 | 0,32 | 0,70 | 0,14 | 3,14 | 13,0 | 15,0 | 30,69 | 2,116 |
| 4 | Delegación R.S. Peña | 4000 | 2 | 78,50 | 1,26 | 0,40 | 0,30 | 3,30 | 12,6 | 14,6 | 31,42 | 1,950 |
Appendix Of Locality Composite Samples
| Sample Identification | Flour Analysis | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sample Number | Locality, District or Department | Milling | Farinogram | Alveogram | ||||||||||
| Wet Gluten (%) | Dry Gluten (%) | Falling Number (SEC.) | Flour Yield (%) | Ash (dry basis) (%) | % WA (14 % H°) | D. T. (min.) | Stability (min.) | Degree Softening (12 min.) | P (mm) | L (mm) | W joules x 10 | P / L | ||
| 3 | Delegación Charata | 26,4 | 9,8 | 320 | 67,5 | 0,628 | 55,3 | 11,2 | 16,3 | 52 | 95 | 72 | 260 | 1,32 |
| 4 | Delegación R.S. Peña | 23,3 | 8,6 | 369 | 70,6 | 0,658 | 56,0 | 11,8 | 19,4 | 29 | 96 | 55 | 208 | 1,75 |