2019/2020 wheat planted area in the province of Tucumán was approximately 96,000 ha (93,000 bread wheat and 3,000 white bread); yield was about 12 q/ha; quality ranged from regular to good.

There was some washed wheat with some drop in gluten content due to rains at maturity and harvest.

Wheat Analysis

Parameters Minimum Maximum Average Standard Deviation Variation Coefficient
Test Weight (kg/hl) 80,60 81,40 81,06 0,40 0,49
Total Damaged Kernels(%)​ 0,04 0,41 0,25 0,18 72,83
Foreign Material(%) 0,48 0,50 0,49 0,01 2,01
Shrunken and Broken Kernels(%) 0,12 0,68 0,36 0,28 76,99
Yellow Berry Kernels(%)​ 2,68 4,00 3,25 0,65 20,13
Protein (13,5% Moisture)(%) 12,2 12,9 12,5 0,3 2,65
Protein(dry basis)(%) 14,1 14,9 14,5 0,4 2,65
Weight of 1000 Kernels(g) 33,38 34,97 34,29 0,79 2,29
Ash (% dry basis(%)​ 1,815 1,850 1,830 0,017 0,95

Grade Distribution

Flour Analysis

Parameters Parameters Minimum Maximum Average Standard Deviation Variation Coefficient

Milling

Gluten Húmedo (%) 22,02 30,63 25,80 1,84 7,14
Gluten Seco (%) 7,81 10,58 9,13 0,60 6,54
Falling Number (seg) 374,71 453,05 428,77 14,87 3,47
Rto. Harina (%) 64,16 72,38 68,98 1,40 2,04
Cenizas (s.s.s)(%) 0,56 0,71 0,60 0,05 7,86

Farinogram

Absorción de Agua (14 % H)(%) 55,19 62,90 56,67 1,75 3,10
Tiempo de Desarrollo (min) 4,89 17,94 8,64 3,57 41,31
Estabilidad (min) 6,38 34,45 19,18 6,42 33,49
Aflojamiento (12 min) 13,73 72,97 33,15 13,02 39,29

Alveogram

P(mm) 6,82 107,27 79,41 17,46 21,98
L (mm) 1,94 117,10 91,39 26,75 29,27
W joules X 10 4 11,59 349,60 261,39 67,40 25,78
P / L 0,17 1,85 0,95 0,39 40,74
 

Appendix Of Locality Composite Samples

Sample Identification Wheats Analysis
Sample Number Locality, District or Department Tonnaje Grade Test Weight (Kg/hl) Total Damaged Kernels (%) Foreign Material (%) Shrunken And Broken Kernels (%) Yellow Berry Kernels (%) Protein (MOISTURE 13,5 % H°) (%) Protein (dry basis) (%) Weight Of 1000 Kernels (g) Ash (dry basis) (%)​
1 Salta 4000 2 81,40 0,41 0,50 0,12 2,68 12,2 14,1 34,97 1,815
2 Salta 3000 2 80,60 0,04 0,48 0,68 4,00 12,9 14,9 33,38 1,850

Appendix Of Locality Composite Samples

Sample Identification Flour Analysis
Sample Number Locality, District or Department Milling Farinogram Alveogram
Wet Gluten (%) Dry Gluten (%) Falling Number (SEC.) Flour Yield (%)​ Ash (dry basis) (%) % WA (14 % H°) D. T. (min.) Stability (min.) Degree Softening (12 min.) P (mm) L (mm) W joules x 10 P / L
1 Salta 25,3 9,4 364 64,4 0,575 58,4 7,8 12,1 55 99 64 240 1,55
2 Salta 23,9 8,9 389 63,8 0,579 57,4 10,9 14,6 42 99 60 234 1,65