Wheat Classification Process

The process follows established assessment and testing procedures for a Class in a designated Zone, noting the key points as follows:

• Assessment based on a variety’s performance in multi-season comparisons
• Data for a candidate variety must be accompanied by data for the appropriate control varieties, and for the target class generated from the same trials over a minimum of 3 seasons.
• Across the 3 seasons, six data sets are required containing results from tests for the target class including grain, flour and dough for all six data sets, and at least three of these data sets require identified end product testing.
• Quality testing (by approved laboratory) for approximately 30 measured attributes covering physical grain, milling quality, flour, dough properties and end product testing (where applicable).
• Quality characteristics assessed during variety classification are more comprehensive than those possible at the point of receival.