Trigo Argentino

SUBREGION V NORTH

BACKGROUND FOR THE CROP

Compared with 2013/2014, more acres were planted. Planting started beginning of May and ended early in July.

Moisture within the soil profile was good, crop developed properly at tillering and booting, with a good number of tillers, adequate foliar coverage and crop uniformity.

Frost damaged the crop at flowering, which added to the water stress caused by temperatures above-average. All in all, yields were lower at harvest.

Compared with 2013/2014, higher doses of fertilizers were required at planting; the same happened with second fertilization at tillering.

Grain quality was not very good, test weight was also low.

Protein and gluten content ranged from regular to good, depending on the area.

MAP OF THE SUBREGION

RESULTS OF THE ANALYSES

WHEAT ANALYSIS		PARAMETERS	MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
		Test Weight (kg/hl)	75,65	79,70	78,46	1,11	1,42
		Total Damaged Kernels (%)	0,27	0,90	0,54	0,16	28,71
		Foreign Material (%)	0,13	0,48	0,29	0,10	35,00
		Shrunken and Broken Kernels (%)	0,51	2,46	1,23	0,53	43,00
		Yellow Berry Kernels (%)	0,00	4,90	2,51	1,72	68,47
		Protein (13,5% Moisture) (%)	9,3	12,5	10,9	0,8	7,65
		Protein (S.S.S) (%)	10,8	14,5	12,6	0,8	7,65
		Weight of 1000 Kernels (gr.)	24,42	34,04	30,26	2,46	8,14
		Ash (% dry basis) (%)	1,610	2,040	1,827	0,114	6,27
	Total damaged kernels includes 0,05% green kernels, 0,12% sprouted kernels, 0,04% calcinated kernels, 0,17% insect chewed kernels and 0,14% germ-chewed kernel.

GRADE DISTRIBUTION

FLOUR ANALYSIS	PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
	MILLING	Wet Gluten (%)	20,2	29,3	25,3	2,4	9,52
		Dry Gluten (%)	7,5	10,9	9,4	0,9	9,62
		Falling Number (seg.)	315	437	383	35	9,24
		Flour Yield (%)	69,6	74,8	71,6	1,5	2,16
		Ash (dry basis) (%)	0,540	0,783	0,663	0,063	9,47
	FARINOGRAM	Water Absorption(14 % H°) (%)	54,9	58,8	57,1	1,0	1,68
		Development Time (min.)	1,5	8,1	3,0	1,8	58,94
		Stability (min.)	1,7	19,4	8,8	4,0	45,54
		Degree of Softening (12 min.)	27	89	50	14	28,62
		P (mm)	62	101	87	10	11,72
	ALVEOGRAM
		L (mm)	55	123	91	17	18,77
		W Joules x 10^-4	208	302	261	25	9,55
		P / L	0,53	1,84	0,98	0,31	30,50
	These results were elaborated with 17 composite samples prepared proportionally from 180 primary samples (farmer deliveries).

SUBREGION DATA

In this sub region the wheat production was 1.881.430 tons., the 13,6 % of the national total. Were sampled 74.838 tons., the 3,98% of the sub region production.

APPENDIX OF LOCALITY COMPOSITE SAMPLES
SAMPLE IDENTIFICATION		WHEAT ANALYSIS
SAMPLE NUMBER	LOCALITY, DISTRICT OR DEPARTMENT	TONNAJE	GRADE	TEST WEIGT (Kg/hl)	TOTAL DAMAGED KERNELS(%)	FOREIGN MATERIAL(%)	SHRUNKEN AND BROKEN KERNELS (%)	YELLOW BERRY KERNELS(%)	PROTEIN (MOISTURE 13,5 % H°)	PROTEIN (s/S.S.S.)	WEIGT OF 1000 KERNELS	ASH(dry basis)(%)
600	San Justo	3638	3	75,90	0,66	0,47	1,22	1,50	10,7	12.4	29,79	2,020
601	San Justo	4700	2	79,00	0,90	0,28	0,95	4,90	9,3	10,8	32,36	1,780
602	Río Primero	4000	2	79,00	0,53	0,38	0,81	4,90	10,0	11,6	31,06	1,690
603	Juárez Celman	5000	2	77,45	0,39	0,26	0,63	0,00	12,5	14,5	34,04	1,610
604	Río Cuarto	4000	3	79,25	0,32	0,40	1,43	0,30	12,0	13,9	29,46	1,870
605	Río Cuarto	4000	2	77,45	0,62	0,48	0,65	0,00	12,5	14,5	32,63	1,680
606	R.Sáenz Peña	5000	3	79,25	0,54	0,28	1,25	1,40	10,3	11,9	29,30	1,820
607	R.Sáenz Peña	5000	2	79,00	0,47	0,21	0,51	4,40	10,2	11,8	32,02	1,840
608	R.Sáenz Peña	5000	2	79,70	0,55	0,23	0,78	1,70	10,6	12,3	31,31	1,720
609	R.Sáenz Peña	5000	2	79,70	0,56	0,13	1,00	1,10	10,8	12,5	33,96	1,720
610	Río Segundo	4000	3	77,00	0,55	0,18	1,38	4,80	10,9	12,6	28,24	2,040
611	Río Segundo	3900	3	78,15	0,57	0,46	1,61	1,30	11,2	12,9	28,75	1,990
612	Tercero Arriba	3600	3	78,35	0,27	0,15	1,44	2,10	11,4	13,2	28,43	1,860
613	Gualeguaychú	6000	2	79,00	0,81	0,27	1,11	4,20	10,3	11,9	30,67	1,880
614	San Martín	4500	F/E	76,65	0,57	0,38	2,46	2,10	11,3	13,1	24,42	1,910
615	San Martín	4400	F/E	79,00	0,39	0,21	2,10	4,10	11,9	12,6	28,57	1,920
616	San Martín	5100	3	78,60	0,47	0,32	1,79	2,80	10,9	12,6	27,63	1,880

APPENDIX OF LOCALITY COMPOSITE SAMPLES
SAMPLE IDENTIFICATION		WHEAT ANALYSIS
SAMPLE NUMBER	LOCALITY, DISTRICT OR DEPARTMENT	WET GLUTEN (%)	DRY GLUTEN(%)	FALLING NUMBER (SEG.)	FLOUR YIELD(%)	FARINOGRAM				ALVEOGRAM				ASH(dry basis)(%)
SAMPLE NUMBER	LOCALITY, DISTRICT OR DEPARTMENT	WET GLUTEN (%)	DRY GLUTEN(%)	FALLING NUMBER (SEG.)	FLOUR YIELD(%)	% AA (14 % H°)	T, D, (MIN.)	STABILITY (MIN.)	DEGREE SOFTENING(12 MIN.)	P	L	W	P/L	ASH(dry basis)(%)
600	San Justo	25,4	9,4	403	69,8	55,6	2,1	3,9	50	90	77	261	1,17	0,613
601	San Justo	21,5	8,0	385	69,7	56,3	1,5	89	101	55	221	55	1,84	0,649
602	Río Primero	225	8,3	352	70,2	55,9	1,9	3,7	66	83	82	232	1,01	0,672
603	Juárez Celman	26,8	9,9	322	74,8	57,8	5,8	11,1	56	77	117	276	0,66	0,630
604	Río Cuarto	26,5	9,8	359	70,4	57,1	5,4	12,5	45	84	102	274	0,82	0,540
605	Río Cuarto	25,2	9,3	379	72,5	58,8	5,7	8,1	63	72	123	259	0,59	0,646
606	R. Sáenz Peña	26,9	10,0	315	70,4	57,4	2,0	7,3	45	99	76	277	1,30	0,613
607	R. Sáenz Peña	23,4	8,7	368	73,8	56,8	1,9	4,4	63	94	73	241	129	0,689
608	R. Sáenz Peña	22,3	8,2	365	71,4	56,1	2,1	9,2	40	78	86	229	0,91	0,540
609	R. Sáenz Peña	25,8	9,5	403	72,1	57,5	2,4	10,1	44	84	100	265	0,84	0,711
610	Río Segundo	20,2	7,5	365	69,6	56,9	2,4	8,2	51	62	117	208	0,53	0,703
611	Río Segundo	27,2	10,1	437	71,4	57,8	2,5	15,4	28	97	83	280	1,17	0,783
612	Tercero Arriba	29,3	10,9	408	71,3	57,0	8,1	19,4	27	94	93	302	1,01	0,673
613	Tercerro Arriba	25,9	9,6	398	73,9	58,0	2,0	7,2	48	91	87	266	1,05	0,752
614	San Martín	27,7	10,3	424	70,3	56,7	2,4	11,4	38	85	102	285	0,83	0,652
615	San Martín	28,0	10,4	432	72,1	58,5	2,1	8,2	45	100	83	288	1,20	0,708
616	San Martín	26,4	9,8	417	71,3	56,9	2,2	8,6	48	86	92	272	0,93	0,664