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Post by iamwill on Mar 7, 2023 8:55:22 GMT -6
My brother started hauling wheat into the elevator but protein levels are odd. Crop yielded about 95 bpa and had 140 lbs of actual n applied plus around 70 residual. Protein averaged 13% for the first 3 loads but the forth was only 10.3. Same field harvested the same day but different bin. Both bins are the same size and both were right full with no crusting or other visible issues. Any ideas?
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Post by kevlar on Mar 7, 2023 9:18:19 GMT -6
I know all the wheat around here this year was low protein, thinking the weather had something to do with it. Haven’t seen it change that much from one load to another like that though, could they maybe recheck that last load, maybe they made an error?
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Post by shmiffy on Mar 7, 2023 10:54:36 GMT -6
Did they get moisture and protein mixed up?
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Post by OptimallyDismal on Mar 7, 2023 20:53:36 GMT -6
Fewer bug bits in the sample?
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Post by Oatking on Mar 7, 2023 21:58:16 GMT -6
What type of wheat? hard red spring or feed wheat
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Post by iamwill on Mar 8, 2023 21:06:31 GMT -6
KWS Sparrow CWGP wheat. It is grading as number2 cwrs. Brought another load in today and it was back up to 13.5% protein. No protein premium or discount so price stays at $12.06/bu. just odd that 1 load would be so different from the others. Looked to see if they did mix up pro and moisture but not the case.
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Post by Oatking on Mar 9, 2023 7:33:10 GMT -6
Sometimes the headlands or higher or lower elevations in the field can produce a different protein levels. I have had that happen before. Usually a low spot will have less protein from nitrogen being leached down.
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Post by meskie on Mar 9, 2023 17:16:35 GMT -6
Hauling off the combine I’ve had the protein be different in some areas as oatking said but once it’s binned and then hauled out it doesn’t seem to fluctuate that much. .5 a point maybe but not 2
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Post by serffarmer on Mar 9, 2023 19:58:45 GMT -6
Yeah that’s a big difference. I’d have them recheck the sample.
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Post by serffarmer on Mar 9, 2023 19:59:55 GMT -6
Missed the part that said it doesn’t matter on your price so a recheck not needed I guess. Didn’t know how to delete post.
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Post by Oatking on Mar 10, 2023 8:57:27 GMT -6
It seems now a days . Protein is not rewarded. 15 -16.5 was a real treat once a upon a time and a bit of a reward on the cheque. Now it seems 12.5-13.5 is the sweet spot all mills want to make flour.
I remember when I worked for AG Canada we had some samples reach 20% protein. The problem than is most NIR analysis machines dont read a proper value if the range in protein values differ so much. The best test is a Leco test I believe where the sample is burnt and the machine uses various types of gases to separate the nitrogen from the sample. This is an expensive test and not practical at the elevator. They use it for variety testing and for calibrating NIR equipment.
The machine we used at the lab was over a hundred grand at the time. Yikes, I would hate to know the cost now!
I did notice NIR analyzers were often inconsistent by as much as 1 whole percent sometimes depending on how well the calibration was performed. Basically your everyday elevator moisture tester is scanning a picture of the sample and comparing it to its calibrated curve and placing that sample on its position on that curve.
NIR= Near infrared reflectance light.
I worked for Ag Canada for 20 winter seasons in the wheat lab and worked daily with this type of equipment.
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