Pictures and descriptions of kernel damage were reproduced from the interpretive line slides with the permission of Seedburo Equipment Company.Herrman, Timothy J. and Carl Reed, Wheat Grading Procedures, Manhattan, KS, Kansas State University, Dec. 2000

Herrman, Timothy J.

Reed, Carl R.

K-State Research Exchange

Kansas State University Agricultural Experiment Station and Cooperative Extension ServiceEP-98 • Grain GradingTimothy J. HerrmanExtension State LeaderGrain Science and IndustryCarl ReedExtension Specialist, Grain StorageGrain Science and IndustryWheatGradingProceduresDEPARTMENT OF GRAIN SCIENCE AND INDUSTRYDefinition of WheatGrain that, before theremoval of dockage,consists of 50 percent ormore common wheat(Triticum aestivum L.),club wheat (T.compactumHost.), and durum wheat(T.durum Desf.) and notmore than 10 percent ofother grains for whichstandards have beenestablished under theUnited States GrainStandards Act and that,after the removal of thedockage, contains 50percent or more of wholekernels of one or more ofthese wheats.Definitions of other terms(a) Classes. There are eight classes for wheat:  Durumwheat, Hard Red Spring wheat, Hard Red Winterwheat, Soft Red Winter wheat, Hard White wheat,Soft White wheat, Unclassed wheat, and Mixedwheat.(1) Durum wheat. All varieties of white (amber)durum wheat. This class is divided into thefollowing three subclasses:(i) Hard Amber Durum wheat. Durumwheat with 75 percent or more of hard andvitreous kernels of amber color.(ii) Amber Durum wheat. Durum wheat with60 percent or more but less than 75 percentof hard and vitreous kernels of ambercolor.(iii) Durum wheat. Durum wheat with lessthan 60 percent of hard and vitreouskernels of amber color.(2) Hard Red Spring wheat. All varieties of HardRed Spring wheat. This class is divided intothe following three subclasses:(i) Dark Northern Spring wheat. Hard RedSpring wheat with 75 percent or more ofdark, hard, and vitreous kernels.(ii) Northern Springwheat. Hard Red Springwheat with 25 percent ormore but less than 75percent of dark, hard, andvitreous kernels.(iii) Red Spring wheat.Hard Red Spring wheatwith less than 25 percentof dark, hard, and vitre-ous kernels.(3) Hard Red Winterwheat. All varieties ofHard Red Winter wheat.There are no subclassesin this class.(4) Soft Red Winterwheat. All varieties ofSoft Red Winter wheat.There are no subclassesin this class.(5) Hard White wheat. All hard endosperm whitewheat varieties. There are no subclasses in thisclass.(6) Soft White wheat. All soft endosperm whitewheat varieties. This class is divided into thefollowing three subclasses:(i) Soft White wheat. Soft endosperm whitewheat varieties which contain not morethan 10 percent of white club wheat.(ii) White Club wheat. Soft endosperm whiteclub wheat containing not more than 10percent of other soft white wheats.(iii) Western White wheat. Soft white wheatcontaining more than 10 percent of whiteclub wheat and more than 10 percent ofother soft white wheats.(7) Unclassed wheat. Any variety of wheat that isnot classifiable under other criteria provided inthe wheat standards. There are no subclasses inthis class. This class includes any wheat whichis other than red or white in color.(8) Mixed wheat. Any mixture of wheat thatconsists of less than 90 percent of one classand more than 10 percent of one other class ora combination of classes that meet the defini-tion of wheat.(b) Contrasting classes. Contrasting classes are:2(1) Durum wheat, Hard White wheat, Soft Whitewheat, and Unclassed wheat in the classes HardRed Spring wheat and Hard Red Winter wheat.(2) Hard Red Spring wheat, Hard Red Winterwheat, Hard White wheat, Soft Red Winterwheat, Soft White wheat, and Unclassed wheatin the class Durum wheat.(3) Durum wheat and Unclassed wheat in the classSoft Red Winter wheat.(4) Durum wheat, Hard Red Spring wheat, HardRed Winter wheat, Soft Red Winter wheat, andUnclassed wheat in the classes Hard Whitewheat and Soft White wheat.(c) Damaged kernels. Kernels, pieces of wheatkernels, and other grains that are badly ground-damaged, badly weather-damaged, diseased, frost-damaged, germ-damaged, heat-damaged,insect-bored, mold-damaged, sprout-damaged, orotherwise materially damaged.(d) Defects. Damaged kernels, foreign material, andshrunken and broken kernels. The sum of thesethree factors may not exceed the limit for the factordefects for each numerical grade.(e) Dockage. All matter other than wheat that can beremoved from the original sample by use of anapproved device (an equivalent procedure usinghand sieves is described on page 7) according toprocedures prescribed in FGIS instructions. Also,underdeveloped, shriveled, and small pieces ofwheat kernels removed in properly separating thematerial other than wheat and that cannot berecovered by properly re-screening or recleaning.(f) Foreign material. All matter other than wheat thatremains in the sample after the removal of dockageand shrunken and broken kernels. Determine theamount of foreign material in wheat by handpicking.(g) Heat-damaged kernels. Kernels, pieces of wheatkernels, and other grains that are materially discol-ored and damaged by heat which remain in thesample after the removal of dockage and shrunkenand broken kernels.(h) Other grains. Barley, corn, cultivated buckwheat,einkorn, emmer, flaxseed, guar, hull-less barley,nongrain sorghum, oats, Polish wheat, popcorn,poulard wheat, rice, rye, safflower, sorghum,soybeans, spelt, sunflower seed, sweet corn,triticale, and wild oats.(i) Shrunken and broken kernels. All matter thatpasses through a 0.064 x 3/8 oblonghole sieve aftersieving according to procedures prescribed in theFGIS instructions.Principles Governingthe Application of StandardsBasis of determination.Each determination of heat-damaged kernels,damaged kernels, foreign material, wheat of otherclasses, contrasting classes, and subclasses is made onthe basis of the grain when free from dockage andshrunken and broken kernels. Other determinations notspecifically provided for under the General Provisionsare made on the basis of the grain when free fromdockage, except the determination of odor is made oneither the basis of the grain as a whole or the grainwhen free from dockage.(b) Grades and grade requirements for Mixedwheat.Mixed wheat is graded according to the U.S. nu-merical and U.S. sample grade requirements of theclass of wheat that predominates in the mixture, exceptthat the factor wheat of other classes is disregarded.Special Grades and Special GradeRequirements(a) Ergoty wheat. Wheat that contains more than 0.05percent of ergot.(b) Garlicky wheat. Wheat that contains in a 1,000-gram portion more than two green garlic bulbletsor an equivalent quantity of dry or partly drybulblets.(c) Infested wheat. Wheat that is infested with 2 ormore live insects injurious to stored grain.(d) Light smutty wheat. Wheat that has an unmistak-able odor of smut, or which contains, in a 250 gramportion, smut balls, portions of smut balls, orspores of smut in excess of a quantity equal to 5smut balls, but not in excess of a quantity equal to30 smut balls of average size.(e) Smutty wheat. Wheat that contains in a 250-gramportion smut balls, portions of smut balls, or sporesof smut in excess of a quantity equal to 30 smutballs of average size.(f) Treated wheat. Wheat that has been scoured,limed, washed, sulfured, or treated in such amanner that the true quality is not reflected byeither the numerical grades or the U.S. samplegrade designation alone.3WheatTable No. 1 - Grades and Grade RequirementsGrades U.S. Nos.1Grading Factors 1 2 3 4 5Minimum pound limits of:Test Weight  Hard Red Spring wheat    or White Club wheat (lbs/bu) 58.0 57.0 55.0 53.0 50.0  All other classes and    subclasses (lbs/bu) 60.0 58.0 56.0 54.0 51.0Maximum percent limits of:Defects  Damaged kernel  Heat (part of total)  0.2  0.2  0.5  1.0  3.0  Total  2.0  4.0  7.0 10.0 15.0  Foreign material  0.4  0.7  1.3  3.0  5.0  Shrunken and broken   kernels  3.0  5.0  8.0 12.0 20.0  Total1  3.0  5.0  8.0 12.0 20.0Wheat of other classes2  Contrasting classes  1.0  2.0  3.0 10.0 10.0  Total3  3.0  5.0 10.0 10.0 10.0Stones  0.1  0.1  0.1  0.1  0.1Maximum count limits of:Other material  Animal filth   1   1   1   1   1  Castor beans   1   1   1   1   1  Crotalaria seeds   2   2   2   2   2  Glass   0   0   0   0   0  Stone   3   3   3   3   3  Unknown foreign  substance  3   3   3   3   3Total4   4   4   4   4   4Insect-damaged kernelsin 100 grams  31  31  31  31  31U.S. Sample GradeWheat that:(a) Does not meet the requirements for U.S. Nos. 1, 2, 3, 4, or 5; or(b) Has a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor); or(c) Is heating or of distinctly low quality.1Includes damaged kernels (total), foreign material, and shrunken and broken kernels.2Unclassed wheat of any grade may contain not more than 10.0 percent of wheat of other classes.3Includes contrasting classes.4Includes any combination of animal filth, castor beans, crotalaria seeds, glass, stones, or unknown foreign substance.4Grade wheat as follows:Step 1. Examine the sample for heating, odor, animalfilth, castor beans, crotalaria seeds, garlic, glass,insect infestation, unknown foreign substances, andother unusual conditions.Step 2. Divide out a representative portion from thesample and determine its moisture content.Step 3. Determine the percentage of dockage in thesample.Step 4. Examine the dockage-free sample for ergot,smut, stones, and treated seeds.Step 5. Determine the test weight per bushel of thedockage-free sample.Step 6. When deemed necessary, divide out a represen-tative portion from the dockage-free sample anddetermine the percentage of protein.Step 7. Divide out a representative portion from thedockage-free sample and determine the percentageof shrunken and broken kernels (SHBN).Step 8. When deemed necessary, divide out representa-tive portions from the SHBN-free sample anddetermine the percentage of class, contrastingclasses, damaged kernels, heat-damaged kernels,foreign material, subclass, and wheat of otherclasses.Portion SizesPortion sizes are as follows:Procedure for Determining Dockage with HandSievesStep 1. Nest the appropriate sieve(s) on top of abottom pan. Place a 12/64-inch round-hole sieve on topof a 5/64-inch round-hole sieve.Step 2. Pour the sample into the center of the topsieve, place the sieve(s) in a mechanical grain sizer, setthe sizer’s timer to 20, and turn it on. If a mechanicalsizer is not available, hold the sieves and bottom panlevel. Then, using a steady motion, move the sievefrom right to left approximately 10 inches and thenreturn from left to right. Repeat this operation 20 times.Step 3. Remove the dockage. Consider dockage tobe all coarse material that remains on top of the sievesand all material that passed through the bottom sieve.Test Weight per BushelTest weight per bushel is the weight of the volumeof grain that is required to fill a Winchester bushel(2,150.42 cubic inch) to capacity. Since test weight perbushel tends to increase as moisture content decreases,determine it as quickly as possible after the grain issampled. Determine test weight per bushel after theremoval of dockage.Step 1. Pour the sample through a funnel into akettle until the grain overflows the kettle.Step 2. After pouring the grain into the kettle, levelit off by making three, full-length, zigzag motions witha stroker.Kernel 3:  The germ cover is broken open with asprout showing at the bottom.Step 3. Then weigh the filled kettle on either (1) aspecial beam scale attached to the funnel stand, (2) anelectronic scale programmed to convert gram weight totest weight per bushel, or (3) a standard laboratory scale.Shrunken & BrokenRepeat hand sieving procedures listed above using a0.064 inch x 3/8 inch oblong-hole sieve.Damaged kernels 15 gramsDockage 250 gramsShrunken and broken 200 gramsForeign material 30 gramsHeating The lot as a whole.Infestation The original sample or lot as awhole.Moisture The amount recommended bythe instrument manufacturer.Objectionable odors The original sample or lot as awhole.Test weight An amount sufficient to causeper bushel grain to overflow a kettle.5Blight, Scab DamageKernels and pieces of wheat which have a dull,lifeless, chalky appearance. To function as scabdamage, the entire surface area must meet the mini-mum appearance criteria shown. Kernels meeting thiscriteria sometimes contain a pinkish mold.ErgotA purple-black fungal mass (sclerotium) that mayoccur in cultivated grasses (wheat, triticale, barley,oats, rye) when infected by the fungus Clavicepspurpurea. The fungus invades the female portion of thehost plant and replaces the ovary with a mass of fungaltissue. The ergots contain alkaloids produced by thefungus which can cause gangrene or convulsions.Note: the picture in this manual is not an official lineslide.Sprout damageKernels with the germ covers broken open due togermination and showing sprouts or from which thesprouts have broken off shall be damage. Illustratedfrom left to right:Kernel 1:  The sprout is broken off leaving part ofthe germ cover over the socket area.Kernel 2:  The sprout is broken off leaving no germcover over the socket area.Note: the starchy area may or may not be discolored.Kernel 4:  The germ cover is broken open with asprout showing at the top.Note:  Sprouts must be equal to or greater thanshown on kernels (3) and (4).6Heat DamagePieces of kernels of wheat damaged by heat andmaterially discolored to the extent shown. Wholekernels of wheat must occasionally be cross-sectioned(see Kernel 3) to confirm the entire face of both halvesare as dark or darker than shown in Kernels 1 or 2. Germ Damage (Sick-Damaged as result ofRespiration)Kernels with germs as dark or darker than the kernelshown shall be damage.Procedure: Kernels should be scraped carefully witha sharp instrument such as picks, to avoid scraping toodeeply and destroying the evidence of damage.Note: Germs with more intense discoloration requireless coverage to be considered damage.Wheat Weevil or Insect Bored DamageKernels that have been bored or tunneled by insectsshall be damage. Illustrated from left to right:Kernel 1:  Kernel that has been tunneled.Kernels 2 & 3:  Kernels that have been bored.7Wheat - Black Tip Damage (Fungus)Kernels affected by black tip fungus to the extentthat the discoloration (fungus growth) extends beyondthe germ and continues around at least one cheek andinto the crease. All conditions must be met to beconsidered damage.Kernel 1: The minimum degree of discoloration andamount of coverage required on the germ.Kernel 2: The minimum degree of discolorationrequired in the “continuous band” that extends aroundthe cheek. The width of the band is irrelevant.Kernel 3: The minimum degree of discolorationrequired to extend into the crease. The amount ofdiscoloration (area of coverage) is immaterial8WORKSHEETSAMPLE PREPARATION - WHEATDOCKAGEWEIGHT (G) OF INITIAL PORTION TESTED ____________ (1)WEIGHT (G) OF MATERIAL REMOVED ____________ (2)PERCENT ( #2/#1 X 100 ) ____________TEST WEIGHTWEIGHT (LBS) PER BUSHEL ____________SHRUNKEN AND BROKEN KERNELSWEIGHT (G) OF INITIAL PORTION TESTED  ____________ (1)WEIGHT (G) OF MATERIAL REMOVED  ____________ (2)PERCENT ( #2/#1 x 100 ) ____________Kansas State University Agricultural Experiment Station and Cooperative Extension ServiceEP-98 December 2000It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity andaccess to its educational programs, services, activities, and materials without regard to race, color, religion, national origin, sex, age or disability. Kansas StateUniversity is an equal opportunity organization. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. KansasState University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, Marc A. Johnson, Director.Publications from Kansas State University are available on the World Wide Web at: http://www.oznet.ksu.eduText in this publication was compiled from United States Department of Agriculture publication Official United States Standards for Grainand Inspecting Grain, Practical Procedures for Grain Handlers.Pictures and descriptions of kernel damage were reproduced from the interpretive line slides with thepermission of Seedburo Equipment Company.

Wheat grading procedures

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Wheat grading procedures

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