Farmers are being reminded to take part in the Canadian Grain Commission's (CGC)  Harvest Sample Program.

Dr Sean Walkowiak, a research scientist with the CGC's Grain Lab, says under the program, farmers send in crop samples and in turn, receive free unofficial grade and quality information which is helpful when marketing your grain.

"This information helps support that research to be able to understand what the harvest is looking at on a larger scale. Then we can use that information to help promote the Canadian brand because we do have top-notch quality in Canadian grain and it's important that we be able to demonstrate that using science-based evidence."  

In exchange for your samples, you’ll receive the following results that you can use when marketing and delivering your grain.

Unofficial grade*
Dockage assessment on canola and mustard
Protein content on barley, beans, chickpeas, lentils, oats, peas, and wheat
Oil, protein, and chlorophyll content for canola
Oil and protein content and iodine value for flaxseed
Oil and protein for mustard seed and soybeans
Falling number for wheat and rye
Vomitoxin (deoxynivalenol or DON) levels for wheat, corn, barley, and oats

*All grade, dockage, and quality results are assessed by the Canadian Grain Commission. The grade provided through the Harvest Sample Program is unofficial because samples aren’t collected by a Canadian Grain Commission inspector.

Walkowiak notes that based on the growing season and the samples he's seen the 2023 crop is OK.

"The 2023 crop year has done quite well. Although it's hard to pinpoint any individual components across each of the different areas.  The one thing that we're looking at more closely is things like bacteria, leaf streak, and cells in Alberta. You know, fusarium is always an issue across all of the prairies and ergot is picking up a little bit too."

Farmers have until November 30th to submit their samples - more information on how to do that is available here.

To hear Glenda-Lee's conversation with Dr Sean Walkowiak click on the link below.