Discussions of grain quality are ultimately driven by the specific grain type and end use. In the case of wheat, protein is one of many quality characteristics, and one of the few that can earn a price premium for sellers. Unfortunately, many elevators only post and pay farmers one, commodity-based price for their wheat. Yet protein is often measured at the elevator, higher proteins segregated, and later marketed through channels paying premiums not to the farmer, but the elevator. 

 

Clearly, farmers can, and many do, segregate and store their wheat on farm, providing them the opportunity to receive protein premiums, or if they are close enough to a mill, deliver directly, but not all farmers have the storage or time to truck their wheat to buyers and mills offering premiums. 

 

Recently, Kansas Farm Bureau’s (KFB) Wheat Advisory Committee discussed this issue and forwarded the following policy language to the KFB Board of Directors, which has two parts. The first deals with the need to add protein devices to the list of analyzers that the Kansas Department of Agriculture would create rules for and then inspect. The second suggests grain merchandisers be required to measure and inform farmers as to the protein levels in the wheat they deliver.  

 

We support legislation requiring the Kansas Department of Agriculture to establish rules, regulations, specifications and standards for inspection of grain analyzers used in commerce in the State of Kansas, including protein analyzers.  

 

Grain merchandisers should be required to measure and report wheat protein levels to farmers at time of delivery.  

 

Note, the proposed policy does NOT require merchandisers to pay a premium, but simply to provide the information, just as they can for moisture content. It is largely assumed that if a protein premium scale is required of all buyers, a protein discount scale would likely also be included. 

 

By obtaining protein data about the wheat they grow, farmers will be in a better position to manage their crop, improve the overall quality of wheat in Kansas and have the opportunity to obtain premiums when available. 

 

AFBF policy #356 / Grain Standards, Grading, Inspection and Pricing, has several policy statements noting the importance of protein as a quality characteristic. For example, line 1. “Farm Bureau, USDA and the grain trade should continue to work cooperatively to improve grain standards which accurately reflect the importance of test weight, protein content, insect infestation levels, moisture, dry matter basis and foreign material in determining quality, grading and pricing factors for soybeans, wheat and feed grains.” Under we support, line 2.21. “Further research of new and advanced technology in testing grains for quality, such as protein and oil content, to determine the profitability of adopting these testing procedures to enhance income of grain producers;” and line 2.25. “The availability and increased use of technological advances in grading of grain at grain elevators for quick, accurate and standardized grading.” 

 

Policy #224 / Marketing Philosophy notes the importance of higher prices for farmers in line 1. “We should work aggressively to see that farm producers receive maximum profitable prices for their commodities. We reaffirm our belief in the laws of supply and demand and the free and open movement of the market and its prices. Every educational means available should be used to educate farmers and ranchers on the principles of a market-oriented agriculture. 

 

Background 

Wheat quality includes a range of characteristics that can be defined in terms of physical properties (i.e., grain hardness, size, shape, color, test weight and vitreousness), chemical composition (i.e., protein, moisture, starch, fiber, gluten strength, amylase and fatty acid composition) and sanitary (i.e., fungi and mycotoxin counts, and the number of broken or damaged kernels). United States Standards for Wheat largely focus on physical and sanitary characteristics that help identify and classify wheat and ensure safe consumption and storage. 

 

Protein is a crucial characteristic for wheat quality because it forms the foundation of gluten, a protein complex that gives dough its elasticity and ability to trap air bubbles during fermentation, allowing bread to rise and achieve its desired texture; essentially, the higher the protein content, the stronger the gluten network, resulting in better bread-making capabilities, especially for denser loaves like sourdough or baguettes.  

 

The primary methods to measure protein in wheat are through Kjeldahl analysis (nitrogen determination), Near-Infrared Spectroscopy (NIR) and combustion analysis (Dumas method), with NIR being the most commonly used due to its speed and convenience, while Kjeldahl is considered the gold standard for accuracy but is more time-consuming. 

 

Managing for protein  

The variety of wheat, soil nitrogen levels and the growing climate are key factors affecting protein in wheat. Nitrogen is the building block of protein, and as a result, proper fertilization timing and amount of nitrogen applied significantly affect the protein level in the grain, with increased nitrogen generally leading to higher protein content.  

 

The growing season climate, especially during kernel fill, can also significantly affect protein by impacting kernel size. For example, limited precipitation, increased temperatures and a shorter fill period will reduce overall kernel size, increasing the protein-to-starch ratio in the kernel, and thus improve protein. Greater precipitation, cooler temps and a longer fill period will often result in larger kernel sizes, a decreased protein-to-starch ratio and lower protein wheat. 

 

Because weather plays a key role in protein content, average protein levels in our state’s wheat crop will vary from year to year. Additionally, in any given year, specific areas of the state may receive conditions conducive to high protein, while other areas may experience low protein. 

A graph with a red line and a line graph AI-generated content may be incorrect. 

Source: “Kansas Wheat Quality,” USDA-National Agricultural Statistics Service, Sept. 5, 2024 

 

Marketing wheat protein 

The market for wheat protein is complex and doesn’t always offer significant premiums for higher protein wheat. Clearly, the protein content of wheat and flour is important because protein directly determines gluten development in dough, which is crucial for the structure and texture of most wheat-based products. But obtaining the “right” mix can often be accomplished in many ways, for example, by sourcing wheat from areas that had conducive growing conditions, or even by sourcing different, higher protein classes of wheat. Additionally, the overall protein content of wheat supplies can impact wheat protein premiums. For example, when most of the wheat in storage has relatively high protein content, there is little incentive for millers or bakers to provide a price premium, but if a significant portion of wheat in storage is low in protein, premiums will likely be available.