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Canada Prarie Spring White wheat (CPSW)
Characteristics
- Canada Prairie Spring White (CPSW) wheat is a white spring wheat class that provides high agronomic yield potential to farmers.
- CPSW has medium to strong dough strength properties, a low to medium protein content and medium hard kernels.
- CPSW produces high extraction flours used in the Middle East and western Asia for a wide variety of low volume breads and flat breads.
- New markets in Asia are being developed for the use of CPSW in various Oriental noodle products.
The CWB Market Development direction for CPSW is to shift the quality profile to a protein strength and color quality that will make wheat from this class more appealing for Asian end products such as noodles and steam bread. The intent is to increase the marketability of the CPSW wheat class while at the same time continuing to improve agronomic advantages for farmers.
The newest varieties of CPSW, AC Vista and AC 2000 have a harder kernel, improved flour color potential and stronger dough properties, all of which are improvements for the target market. Production of these varieties is increasing and will assume the major percentage of the class in the next few years.