Wheat Inspection

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Each determination of heat-damaged kernels, foreign material, wheat of other classes, contrasting classes, and subclasses is made on the basis of the grain when free from dockage and shrunken and broken kernels. Other determinations not specifically provided for under the general provisions are made on the basis of the grain when free from dockage, except the determination of door is made on either the basis of the grain as a whole or the grain when free from dockage.

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Grades and Grade Requirements

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Sample grade requirements of the class of wheat that predominates in the mixture, except that the factor wheat of other classes is disregarded. 

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(a) Erogty wheat. Wheat that contains more than 0.05 % of ergot

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(b) Garlicky wheat. Wheat that contains in a 1,000 gram portion more than two green garlic bulblets or an equivalent quantity of dry or partly dry bulblets.

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(c) Light smutty wheat. Wheat that has an unmistakeable odour of smut, or which contains, in a 250gram portion, smut balls, portions of smut balls or spores of smut in excess of a quantity equal to 5 smut balls, but not in excess of a quantity equal to 30 smut balls of average size.

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(d) Smutty wheat. Wheat that contain, in a 250gram portion, smut balls, portions of smut balls, or spores of smut in excess of a quantity equal to 30 smut balls of average size.