Western Wheat Grading
WHEAT COURSE - The wheat course is 13 modules of detailed instruction on how to grade wheat. Over 600 high quality kernel pictures are used to enhance your learning experience. Modules are followed by a 20 question quiz that tests your knowledge and ability to assess kernels for damage. A score of at least 70% must be achieved on all quizzes to successfully complete the course and receive a certificate. Managers will recieve training records and a copies of certificates. With the purchase of a course, you will have access to all wheat content for 1 year.
WHEAT LIBRARY - If you want to brush up on a subject, you can watch any of 63 chapters from the wheat course. The wheat library is included when purchasing a course or available separately with an annual subscription.
Module 1 - Grading Equipment & Aids / Grading Bench & Lighting / Test Weight Determination (16:35)
In this module we review the equipment and aids that are used to grade wheat, including grading bench and lighting specifications. You will find test weight determination in the last chapter.
1.1 Grading equipment and aids (7:08)
1.2 Grading bench & lighting specifications (2:51)
1.3 Test weight determination (6:20) Free content
Module 2 - The Grading Process (23:50)
TGB's wheat grading process is described in detail. We show you an effective way to identify over 40 wheat grading factors and different methods to assess those factors.
2.1 Pre-grading testing & odour (1:55)
2.2 Identifying grading factors (11:25)
2.3 Performing separations (7:32)
2.4 Assigning a grade (2:47)
Module 3 - Dockage Assessment & Commercial Cleanliness (23:58)
This module begins with and introduction to the Carter Dockage Tester. We go through normal wheat cleaning procedures and cleaning for grade improvement. The last chapter gets into detail how to assess samples for commercial cleanliness and how components are combined and assessed against cleanliness tables.
3.1 Carter Dockage Tester introduction (2:20)
3.2 Normal cleaning procedures (6:41)
3.3 Cleaning for grade improvement (2:11)
3.4 Commercial cleanliness & export ready (12:36) Free content
Module 4 - Wheat Class identification (45:39)
Module 4 is all about wheat classes. We go through the different kernel characteristics and the unique combination of characteristics that describe each class. You are shown methods to identify and assess classes of similar colour and classes contrasting in colour. .
4.1 Wheat kernel characteristics (6:17)
4.2 Distinguishing between wheat classes (22:36)
4.3 Identifying other classes (2:53)
4.4 Assessing Wheat Classes (13:42)
Module 5 - Degree of Soundness (30:58)
Degree of soundness is the assessment of frost, green and mildew. We go over degree of soundness statements, standards and the grades they represent. You are shown the CGC and TGB assessment methods. In the last chapter we discuss blending.
5.1 About Degree of Soundness (5:04)
5.2 Cause of Frost, Green and Mildew (2:34)
5.3 Frost, Green and Mildew Definitions (7:10) Free content
5.4 Assessing Degree of Soundness (7:47)
5.5 Blending Degree of Soundness (8:20)
Module 6 - Sprouted (23:18)
Module 6 begins with the cause of sprouted wheat. You learn the definition of total sprouted and severe sprouted kernels. We discuss the dismal accuracy of severe sprouted separations and present our findings in a graph. We provide recommendations for the binning and shipping of sprouted wheat. The last chapter is more of a warning when blending sprouted wheat.
6.1 The Cause of Sprouting (2:53)
6.2 Sprouted Grade Definitions (9:47)
6.3 Identifying Sprout Damage (1:40)
6.4 Assessing Sprouted (6:42)
6.5 Blending Sprouted Wheat (2:14)
Module 7 - Midge and Sawfly Damage (28:50)
We take a look at the insects causing this damage and then move on to the sawfly, midge and severe midge definitions. We'll discuss our findings from separation size comparisons and when it is beneficial to change separation methods.
7.1 The Cause of Midge and Sawfly Damage (2:33) Free content
7.2 Midge and Sawfly Grade Definitions (14:56)
7.3 Identifying Midge and Sawfly Damage (1:11)
7.4 Assessing Midge and Sawfly Damage (9:59)
Module 8 - Fusarium Damage (23:40)
First we go over the cause of fusarium damage and how it spreads. Next we will show you fusarium damaged kernels. Borderline kernels, should help you establish a visual line when kernels are considered damaged. The last chapter demonstrates assessment methods.
8.1 The Cause of Fusarium Damage (2:17)
8.2 Fusarium Grade Definitions (8:09)
8.3 Identifying Fusarium Damage (2:17) Free content
8.4 Assessing Fusarium Damage (10:45)
Module 9 - Heated (22:40)
Heated, binburnt, rotted, mouldy, fireburnt and severe mildew are all in this module. We look at the cause, definitions and assessment methods.
9.1 The Cause of Heat Damage (1:33)
9.2 Heated Family Grade Definitions (6:52)
9.3 Identifying Heated Wheat (1:31)
9.4 Assessing Heat Damage (12:24)
Module 10 - Hard Vitreous Kernels (HVK) (21:39)
Non HVK is more than just having a starch spot. This module looks at all 4 HVK criteria for red spring and amber durum. We show you in a graph the accuracy of obtaining sub samples with the Boerner divider compared to hand methods for HVK assessments.
10.1 The Cause of Non Vitreous Kernels (1:55)
10.2 HVK Grade Definitions (7:24) Free content
10.3 Identifying Samples with Low HVK (1:48)
10.4 Assessing HVK (10:22)
Module 11 - Smudge and Blackpoint (13:49)
The main focus in this module is smudge as blackpoint is rarely a downgrading factor. You will learn when kernels are considered blackpoint and when the become smudge damage.
11.1 The Cause of Smudge and Blackpoint (1:02)
11.2 Smudge and Blackpoint Grade Definitions (5:06)
11.3 Identifying Smudge and Blackpoint (1:13)
11.4 Assessing Smudge and Blackpoint (6:18)
Module 12 - Other Grading Factors (22:05)
With the exception of protein in red winter, the grading factors in this module seldom cause a downgrade. However, it is still important you know of them.
12.1 Total Damage (2:59)
12.2 Dark Immature (2:01)
12.3 Degermed (1:56)
12.4 Grass Green (2:01)
12.5 Insect Damage (2:02)
12.6 Pink Kernels (1:29)
12.7 Artifical Stain (1:29)
12.8 Natural Stain (1:35)
12.9 Protein (1:33)
12.10 Shrunken and Broken (5:39)
Module 13 - Foreign Material (22:33)
With the exception of cereal grains and matter other than cereal grains, the foreign material and contaminants in this module are detrimental to quality in just small amounts.
13.1 Cereal Grains (5:28)
13.2 MOTCG (1:39)
13.3 Ergot (3:13)
13.4 Excreta (1:51)
13.5 Extraneous Material (1:11)
13.6 Sclerotinia (2:07)
13.7 Stones (3:30)
13.8 Contaminated Grain (3:49)