Temperatures in the Valle de Lema were similar to their historical average (Table 1). Low temperatures occurred in July and August, during the growing period. There were 21 days along the reproductive period with temperatures above 30°C: one day in July, two in August and September, nine in October and nine in November.
Aphids were reported at early heading but they were timely controlled; there was no occurrence of other diseases.
Crops grew properly despite insufficient irrigation to meet environment demand.
Fifteen days before harvest frost led to the loss of grains and stems, affecting 2021 yields.
Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| Test Weight (kg/hl) | 82,10 | 83,10 | 82,54 | 0,39 | 0,47 |
| Total Damaged Kernels(%) | 0,10 | 0,40 | 0,22 | 0,11 | 51,52 |
| Foreign Material(%) | 0,26 | 0,40 | 0,32 | 0,06 | 19,68 |
| Shrunken and Broken Kernels(%) | 0,30 | 0,44 | 0,33 | 0,05 | 16,32 |
| Yellow Berry Kernels(%) | 2,06 | 3,64 | 3,22 | 0,59 | 18,37 |
| Protein (13,5% Moisture)(%) | 9,9 | 10,2 | 10,1 | 0,1 | 1,12 |
| Protein(dry basis)(%) | 11,4 | 11,8 | 11,7 | 0,1 | 1,12 |
| Weight of 1000 Kernels(g) | 34,39 | 34,96 | 34,54 | 0,21 | 0,62 |
| Ash (% dry basis(%) | 1,706 | 1,758 | 1,737 | 0,019 | 1,12 |
Grade Distribution
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 21,2 | 22,7 | 21,9 | 0,6 | 2,69 |
| Gluten Seco (%) | 7,9 | 8,4 | 8,1 | 0,2 | 2,62 | |
| Falling Number (seg) | 366 | 412 | 388 | 21 | 5,31 | |
| Rto. Harina (%) | 69,9 | 72,1 | 71,2 | 1,0 | 1,45 | |
| Cenizas (s.s.s)(%) | 0,516 | 0,629 | 0,577 | 0,050 | 8,70 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 60,0 | 65,5 | 62,4 | 2,5 | 4,07 |
| Tiempo de Desarrollo (min) | 5,1 | 16,2 | 10,6 | 4,6 | 43,66 | |
| Estabilidad (min) | 26,1 | 36,2 | 31,8 | 4,7 | 14,81 | |
| Aflojamiento (12 min) | 3 | 8 | 6 | 2 | 39,92 | |
Alveogram |
P (mm) | 115 | 131 | 123 | 6 | 5,24 |
| L (mm) | 37 | 50 | 43 | 5 | 11,86 | |
| W joules X 10 4 | 205 | 235 | 219 | 12 | 5,48 | |
| P / L | 2,30 | 3,54 | 2,94 | 0,51 | 17,20 |
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) (%) |
| 4 | Salta | 2000 | 2 | 83,10 | 0,40 | 0,30 | 0,44 | 2,06 | 9,9 | 11,4 | 34,96 | 1,706 |
| 5 | Salta | 4000 | 1 | 82,10 | 0,10 | 0,40 | 0,30 | 3,38 | 10,2 | 11,8 | 34,48 | 1,732 |
| 6 | Tucumán | 4000 | 2 | 82,70 | 0,24 | 0,26 | 0,31 | 3,64 | 10,1 | 11,7 | 34,39 | 1,758 |
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 | ||
| 4 | Salta | 22,7 | 8,4 | 386 | 72,1 | 0,629 | 60,0 | 16,2 | 36,2 | 7 | 115 | 50 | 235 | 2,30 |
| 5 | Salta | 21,2 | 7,9 | 366 | 69,9 | 0,516 | 65,5 | 5,1 | 26,1 | 8 | 131 | 37 | 205 | 3,54 |
| 6 | Tucumán | 22,2 | 8,2 | 412 | 72,0 | 0,612 | 60,5 | 13,4 | 35,4 | 3 | 120 | 45 | 225 | 2,67 |