The 2013 HRW harvest is rapidly winding down in all production areas. North Dakota (83% harvested) is the only state left with less than 95% of the crop remaining to be cut. Rain showers brought significant progress to a halt over the last couple of days in most areas still harvesting in that state.
Testing is nearing completion on almost all samples tributary to the Texas Gulf. Overall kernel characteristics including test weight, thousand kernel weight and kernel diameter are all below 2012 and below the 5-year average while shrunken & broken significantly exceeded the 2012 and 5-year averages. As has been pointed out previously, extreme drought and multiple freeze events during the final stages of the production cycle in Texas, Oklahoma, Colorado, Kansas, and Nebraska were both contributing factors. However, dough functionality and bake performance were generally very good with this crop. 65% of this crop exceeded 12.5% protein with only 13% of the crop below 11.5%, this resulted in an overall flour protein of 12% which significantly exceeds the 2012 average of 11.6% and the 5-year average of 11.0%.
Click here for a PDF of the Harvest Summary
| Tst | Exp | MST | Pro% | DKG | TKW | FN | Grade | Test | Weight | FM | DMG | S&B | DEF |
| 414 | 500 | 11.2 | 13.1 | 0.63 | 25.4* | 423* | 2HRW | 59.9 | 78.8 | 0.2 | 0.2 | 1.7 | 2.1 |
| FINAL | 2012 | ||||||||||||
| 538 | Final | 10.7 | 12.6 | 0.48 | 29.0 | 409 | 1HRW | 61.1 | 80.4 | 0.1 | 0.1 | 1.2 | 1.4 |
*(partial)