Classification follows established assessment and testing procedures, noting the following key points:

  • 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 3 seasons, six data sets containing all the required tests for the target class including grain, flour, dough for all six data sets, and end product testing for at least two years for three of the six data sets.
  • 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.

The outcome of the classification process grants varieties a class in their primary, and subsequent out-of-zone, Zones. All varieties delivered are subject to the GTA Trading Standards and graded as appropriate at the time of receival.

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