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Canada Grain Regulations

Version of the schedule from 2019-08-01 to 2021-06-30:

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SCHEDULE 3(Subsection 5(2))Grades of Grain

Marginal note:Rounding
1 For the purpose of determining the characteristics of a grain, any value that is calculated in relation to a criterion set out in this schedule shall be:
- (a) if the criterion is expressed as a whole number, rounded to the nearest whole number or, if the value is equidistant between two whole numbers, rounded up to the nearest whole number;
- (b) if the criterion is expressed as a decimal in tenths of a whole number, rounded to the nearest tenth of a whole number, or if the value is equidistant between two consecutive tenths, rounded up to the nearest tenth of a whole number; and
- (c) if the criterion is expressed as a decimal in hundredths of a whole number, rounded to the nearest hundredth of a whole number, or if the value is equidistant between two consecutive hundredths, rounded up to the nearest hundredth of a whole number.

TABLE 1

Wheat, Canada Western Red Spring (CWRS)

Grade Name	Standard of Quality					Maximum Limits of
	Minimum Test Weight	Variety	Minimum Hard Vitreous Kernels	Minimum Protein	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight		Minimum Hard Vitreous Kernels	Minimum Protein		Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL		%	%		%	%	%	%
No. 1 CWRS	75	Any variety of the class CWRS designated as such by order of the Commission	65	10.0	Reasonably well matured, reasonably free from damaged kernels	0.2	0.6	0.8	2.3
No. 2 CWRS	72	Any variety of the class CWRS designated as such by order of the Commission	No minimum	No minimum	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.3	1.2	2.3	4.5
No. 3 CWRS	69	Any variety of the class CWRS designated as such by order of the Commission	No minimum	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.5	2.4	3.8	7.5
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	No minimum	No minimum	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 2

Wheat, Canada Western Red Winter (CWRW)

Grade Name	Standard of Quality				Maximum Limits of
		Variety	Minimum Protein	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight		Minimum Protein		Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL		%		%	%	%	%
No. 1 CWRW	79	Any variety of the class CWRW designated as such by order of the Commission	11.0	Reasonably well matured, reasonably free from damaged kernels	0.2	0.4	1	3
No. 2 CWRW	76	Any variety of the class CWRW designated as such by order of the Commission	11.0	Fairly well matured, may be moderately frost-damaged, reasonably free from severely damaged kernels	0.3	0.7	2	5
No. 3 CWRW	74	Any variety of the class CWRW designated as such by order of the Commission	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.5	1.3	3	10
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	No minimum	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 3

Wheat, Canada Western Extra Strong (CWES)

Grade Name	Standard of Quality				Maximum Limits of
	Minimum Test Weight	Variety	Minimum Protein	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight		Minimum Protein		Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL		%		%	%	%	%
No. 1 CWES	75	Any variety of the class CWES designated as such by order of the Commission	10.0	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.2	0.8	1.5	3
No. 2 CWES	73	Any variety of the class CWES designated as such by order of the Commission	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.3	1.5	2.5	5
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	No minimum	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 4

Wheat, Canada Western Soft White Spring (CWSWS)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Wheats of Other Classes or Varieties
	kg/hL			%	%	%
No. 1 CWSWS	76	Any variety of the class CWSWS designated as such by order of the Commission	Reasonably well matured, reasonably free from damaged kernels	0.2	1.0	3
No. 2 CWSWS	74	Any variety of the class CWSWS designated as such by order of the Commission	Fairly well matured, may be moderately weather-damaged, reasonably free from severely damaged kernels	0.3	2.0	6
No. 3 CWSWS	69	Any variety of the class CWSWS designated as such by order of the Commission	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.0	10
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 5[Repealed, SOR/2016-204, s. 5]

TABLE 6

Wheat, Canada Western Amber Durum (CWAD)

Grade Name	Standard of Quality					Maximum Limits of
	Minimum Test Weight	Variety	Minimum Hard Vitreous Kernels	Minimum Protein	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight		Minimum Hard Vitreous Kernels	Minimum Protein		Matter Other Than Cereal Grains	Total	Other Classes	Total
	kg/hL		%	%		%	%	%	%
No. 1 CWAD	79	Any variety of the class CWAD designated as such by order of the Commission	80	9.5	Reasonably well matured, reasonably free from damaged kernels	0.2	0.5	2.0	4
No. 2 CWAD	77	Any variety of the class CWAD designated as such by order of the Commission	60	No minimum	Reasonably well matured, reasonably free from severely damaged kernels	0.3	1.2	3.0	8
No. 3 CWAD	74	Any variety of the class CWAD designated as such by order of the Commission	40	No minimum	Fairly well matured, may be moderately weather-damaged or frost-damaged, reasonably free from severely damaged kernels	0.5	1.5	4.3	11
No. 4 CWAD	71	Any variety of the class CWAD designated as such by order of the Commission	No minimum	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.0	10.0	49
No. 5 CWAD	65	Any varieties of amber durum wheat	No minimum	No minimum	Reasonably sweet, excluded from higher grades on account of light weight or damaged kernels	1.0	10.0	49.0	No limit

TABLE 7

Oats, Canada Western (CW)

Grade Name	Standard of Quality		Maximum Limits of
	Minimum Test Weight	Degree of Soundness	Damage			Foreign Material
	Minimum Test Weight		Heated	Frost	Total	Barley	Cereal Grains Other Than Wheat or Barley	Large Seeds	Wheat	Wild Oats	Total Damage and Foreign Material
	Kg/hL		%	%	%	%	%	%	%	%	%
No. 1 CW	56	Good colour, 98% sound groats	0.0	0.1	2	0.8	1	0.2	0.8	1	2
No. 2 CW	53	Good colour, 96% sound groats	0.1	4.0	4	1.5	2	0.3	1.5	2	4
No. 3 CW	51	Fair colour, 94% sound groats	0.5	6.0	6	3.0	3	0.5	3.0	3	6
No. 4 CW	48	Poor colour, 92% sound groats	1.0	Footnote for TABLE 7 Oats, Canada Western (CW)^* No limit	8	8.0	8	1.0	8.0	8	8

Return to footnote ^*Not included in total damage.

TABLE 8

Barley, Canada Western Malting (CW)

Grade Name	Standard of Quality				Maximum Limits of Foreign Material
	Variety	Fusarium	Heated	Frost	Inseparable Seeds	Large Oil-bearing Seeds
	Variety	%	%	%	%	%
Select Malting CW Two-row	Any selected variety of the class Barley, Canada Western Malting Two-row designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil
Select Malting CW Six-row	Any selected variety of the class Barley, Canada Western Malting Six-row designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil
Select Malting CW Two-row Hulless	Any selected variety of the class Barley, Canada Western Malting Two-row Hulless designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil
Select Malting CW Six-row Hulless	Any selected variety of the class Barley, Canada Western Malting Six-row Hulless designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil

Note: Barley not selected for malting will be graded according to quality into the general purpose grades.

TABLE 9

Barley, Canada Western General Purpose (CW)

Grade Name	Standard of Quality		Maximum Limits of Foreign Material
	Minimum Test Weight	Degree of Soundness	Inseparable Seeds	Other Cereal Grains	Wild Oats	Total
	kg/hL	Degree of Soundness	%	%	%	%
No. 1 CW	63	Reasonably sweet, may be frost-damaged, weather-stained or otherwise damaged	0.2	2.5	1.0	2.5
No. 2 CW	57	Fairly sweet, excluded from other grades of barley on account of immature or severely damaged kernels	0.2	8.0	2.5	10.0
No. 1 CW Hulless	72	Reasonably sweet, may be frost-damaged, weather-stained or otherwise damaged	0.2	2.5	1.0	2.5
No. 2 CW Hulless	65	Fairly sweet, excluded from other grades of barley on account of immature or severely damaged kernels	0.2	8.0	2.5	10.0

TABLE 10

Barley, Canada Western Food (CW)

Grade Name	Standard of Quality			Maximum Limits of Foreign Material
	Varieties with Adhered Hulls	Other Hulless Varieties	Total Adhered Hulls	Inseparable Seeds	Other Cereal Grains	Total
	%	%	%	%	%	%
Select Food CW Two-row	N/A	N/A	N/A	0.2	2.0	2
Select Food CW Six-row	N/A	N/A	N/A	0.2	2.0	2
Select Food CW Two-row Hulless	Considered as other cereal grains	5	5	0.2	2.0	2
Select Food CW Six-row Hulless	Considered as other cereal grains	5	5	0.2	2.0	2

Note: Barley not selected for food will be graded according to quality into the general purpose grades.

TABLE 11

Rye, Canada Western (CW)

Grade Name	Standard of Quality		Maximum Limits of Foreign Material
	Minimum Test Weight	Degree of Soundness	Cereal Grains Other Than Wheat	Ergot	Matter Other Than Cereal Grains	Total
	kg/hL	Degree of Soundness	%	%	%	%
No. 1 CW	72	Well matured, practically free from weather-damaged kernels	2	0.05	0.5	2
No. 2 CW	69	Reasonably well matured, reasonably free from weather-damaged kernels	3	0.20	1.0	5
No. 3 CW	63	Excluded from higher grades on account of damaged kernels	10	0.33	2.0	10

TABLE 12

Flaxseed, Canada Western (CW)

Grade Name	Standard of Quality			Standard of Cleanliness	Maximum Limits of Damage
	Minimum Test Weight	Variety	Degree of Soundness	Commercially Pure Seed	Heated	Total
	kg/hL	Variety	Degree of Soundness	%	%	%
No. 1 CW	65	Any variety of the class Flaxseed, Canada Western designated as such by order of the Commission	Mature and sweet	Not more than 1.0% of other seeds that are not readily separable from flaxseed, to be assessed as dockage	0.1	13
No. 2 CW	62	Any variety of the class Flaxseed, Canada Western designated as such by order of the Commission	Reasonably well matured and sweet	Not more than 1.5% of other seeds that are not readily separable from flaxseed, to be assessed as dockage	0.2	25
No. 3 CW	No minimum	Any variety of flaxseed	Excluded from higher grades on account of light weight or damaged seeds, may have the natural odour associated with low-quality seed, not distinctly sour, musty, rancid or having any odour that would indicate serious deterioration	Not more than 2.0% of other seeds that are not readily separable from flaxseed, to be assessed as dockage	10.0	No limit

TABLE 13[Repealed, SOR/2013-145, s. 1]

TABLE 14

Mixed Grain, Canada Western (CW)

Grade Name	Composition	Maximum Limits of Foreign Material
Grade Name	Composition	%
Mixed Grain, CW Wheat	Mixtures of cereal grains and wild oats, containing greater than 50% wheat	2
Mixed Grain, CW Rye	Mixtures of cereal grains and wild oats, containing greater than 50% rye	2
Mixed Grain, CW Barley	Mixtures of cereal grains and wild oats, containing greater than 50% barley	2
Mixed Grain, CW Oats	Mixtures of cereal grains and wild oats, containing greater than 50% oats	2
Mixed Grain, CW Triticale	Mixtures of cereal grains and wild oats, containing greater than 50% triticale	2
Mixed Grain, CW	Mixtures of cereal grains and wild oats, no single cereal grain exceeding 50% but containing 50% or greater of total cereal grains	2

TABLE 15

Corn, Canada Western Yellow, White or Mixed (CW)

Grade Name	Standard of Quality		Maximum Limits of Damage
	Minimum Test Weight	Degree of Soundness	Heated	Total	Total Cracked Corn and Foreign Material
	kg/hL	Degree of Soundness	%	%	%
No. 1 CW	68	Cool and sweet, uniform size	0.1	3	2
No. 2 CW	66	Cool and sweet	0.2	5	3
No. 3 CW	64	Cool and sweet	0.5	7	5
No. 4 CW	62	Cool and sweet	1.0	10	7
No. 5 CW	58	May have a slight odour, not sour or musty	3.0	15	12

Note: The colour is added to the grade name.

TABLE 16

Safflower Seed, Canada (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Degree of Soundness	Damage		Foreign Material		Hulls
		Heated	Total	Matter Other Than Cereal Grains	Total	Empty Hulls	Dehulled Seeds
		%	%	%	%	%	%
No. 1 Canada	Well matured, good natural colour	0.0	3	0.2	0.5	0.5	2
No. 2 Canada	Reasonably well matured, may be moderately weather-stained	0.0	10	0.5	2.0	1.0	5
No. 3 Canada	Excluded from higher grades on account of weather-staining, may have the odour associated with low-quality seed, not distinctly sour, musty or rancid	1.0	10	1.0	5.0	2.0	8

TABLE 17

Wheat, Canada Prairie Spring Red (CPSR)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL			%	%	%	%
No. 1 CPSR	77	Any variety of the class CPSR designated as such by Order of the Commission	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.2	0.8	3	5
No. 2 CPSR	75	Any variety of the class CPSR designated as such by Order of the Commission	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.3	1.5	5	10
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 18

Wheat, Canada Prairie Spring White (CPSW)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL			%	%	%	%
No. 1 CPSW	77	Any variety of the class CPSW designated as such by order of the Commission	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.2	0.8	3	5
No. 2 CPSW	75	Any variety of the class CPSW designated as such by order of the Commission	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.3	1.5	5	10
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 19

Canola, Canada (Can)

Grade Name	Standard of Quality	Standard of Cleanliness	Maximum Limits of Damage
	Degree of Soundness	Commercially Pure Seed	Distinctly Green	Heated	Total
	Degree of Soundness	Commercially Pure Seed	%	%	%
No. 1 Canada	Reasonably well matured, sweet, good natural colour	Not more than 1.0% of other seeds that are conspicuous and that are not readily separable from canola, to be assessed as dockage	2	0.1	5
No. 2 Canada	Fairly well matured, sweet, reasonably good natural colour	Not more than 1.5% of other seeds that are conspicuous and that are not readily separable from canola, to be assessed as dockage	6	0.5	12
No. 3 Canada	May have the natural odour associated with low-quality seed, not distinctly sour, musty, rancid, or having any odour that would indicate serious deterioration	Not more than 2.0% of other seeds that are conspicuous and that are not readily separable from canola, to be assessed as dockage	20	2.0	25

TABLE 20

Sunflower Seed, Canada Confectionery (Can)

Grade Name	Standard of Quality		Maximum Limits of Damage			Dehulled Seeds
	Minimum Test Weight	Degree of Soundness	Heated	Insect Damage	Total	Dehulled Seeds
	kg/hL	Degree of Soundness	%	%	%	%
No. 1 Canada	31	Well matured and sweet	0.5	2	4	5
No. 2 Canada	29	Reasonably well matured and sweet	1.0	4	8	5

TABLE 21

Sunflower Seed, Canada Oil (Can)

Grade Name	Standard of Quality		Maximum Limits of Damage			Dehulled Seeds
	Minimum Test Weight	Degree of Soundness	Heated	Insect Damage	Total	Dehulled Seeds
	kg/hL	Degree of Soundness	%	%	%	%
No. 1 Canada	35	Well matured and sweet	0.5	2	5	5
No. 2 Canada	31	Reasonably well matured and sweet	1.0	4	10	5

TABLE 22

Buckwheat, Canada (Can)

Grade Name	Standard of Quality		Maximum Limits of
	Minimum Test Weight	Degree of Soundness	Damage			Foreign Material
	Minimum Test Weight		Dehulled	Immature	Total	Cereal Grains	Matter Other Than Cereal Grains	Total
	kg/hL		%	%	%	%	%	%
No. 1 Canada	58	Cool and sweet	1	1.5	4	1.0	0.2	1
No. 2 Canada	55	Cool and sweet	2	1.5	8	2.5	1.0	3
No. 3 Canada	No minimum	May have a ground or grassy odour, not musty or sour	5	5.0	20	5.0	2.0	5

TABLE 23

Soybeans, Canada Yellow, Green, Brown, Black or Mixed (Can)

Grade Name	Standard of Quality		Maximum Limits of
	Minimum Test Weight	Degree of Soundness	Splits	Other Colours or Bicoloured Other Than for Mixed Soybeans	Damage		Foreign Material
	Minimum Test Weight		Splits	Other Colours or Bicoloured Other Than for Mixed Soybeans	Heat-Damaged or Mouldy	Total	Foreign Material Other Than Grain	Total
	kg/hL		%	%	%	%	%	%
No. 1 Canada	70	Cool, natural odour, good natural colour	10	2	0.0	2	0.1	1
No. 2 Canada	68	Cool, natural odour, slightly stained	15	3	0.2	3	0.3	2
No. 3 Canada	66	Cool, natural odour, may be stained	20	5	1.0	5	0.5	3
No. 4 Canada	63	Cool, may be badly stained	30	10	3.0	8	2.0	5
No. 5 Canada	59	Cool, may be badly stained	40	15	5.0	15	3.0	8

Note: The colour is added to the grade name.

TABLE 24

Peas, Canada, Other Than Green (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Colour	Peas of Other Colours	Foreign Material	Cracked Seed Coats Including Splits	Damage
		Peas of Other Colours	Foreign Material	Cracked Seed Coats Including Splits	Shrivelled	Splits	Heated	Insect Damage	Other Damage	Total
		%	%	%	%	%	%	%	%	%
No. 1 Canada	Good natural colour	1.0	0.2	5	3	1	0.00	1.0	3	3
No. 2 Canada	Fair colour	2.0	0.5	10	5	3	0.05	1.5	5	5
Extra No. 3 Canada	Fair colour	2.0	0.5	13	5	5	0.05	1.5	5	9
No. 3 Canada	Off-colour	3.0	1.0	15	7	5	0.20	4.0	10	10

Note: The variety or colour is added to the grade name.

TABLE 25

Peas, Canada Green (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Colour	Other Classes and Bleached			Foreign Material	Cracked Seed Coats Including Splits	Damage
		Other Classes	Bleached	Total	Foreign Material	Cracked Seed Coats Including Splits	Heated	Insect Damage	Other damage	Shrivelled	Splits	Total
		%	%	%	%	%	%	%	%	%	%	%
No. 1 Canada	Good natural colour	0.5	2.0	2.0	0.1	5	0.0	0.3	2	2	1	3
No. 2 Canada	Fair colour	1.0	3.0	4.0	0.2	8	0.1	0.8	4	4	1	5
No. 3 Canada	Off-colour	2.0	5.0	7.0	0.5	13	0.5	2.5	10	8	5	12

Note: The variety or colour is added to the grade name.

TABLE 26

Peas, Canada Feed (Can)

Grade Name	Maximum Limits of
	Fireburnt	Heated and Binburnt	Pulses Other Than Green, Yellow and Orange Peas	Inert Material	Ergot	Excreta
	%	%	%	%	%	%
Canada Feed Peas	0.0	1	5	1	0.05	0.02

TABLE 27

Rapeseed, Canada (Can)

Grade Name	Standard of Quality	Standard of Cleanliness	Maximum Limits of Damage
	Degree of Soundness	Commercially Pure Seed	Distinctly Green	Heated	Total
	Degree of Soundness	Commercially Pure Seed	%	%	%
No. 1 Canada	Reasonably well matured, sweet, good natural colour	Not more than 1.0% of other seeds that are conspicuous and that are not readily separable from rapeseed, to be assessed as dockage	2	0.1	5
No. 2 Canada	Fairly well matured, sweet, reasonably good natural colour	Not more than 1.5% of other seeds that are conspicuous and that are not readily separable from rapeseed, to be assessed as dockage	6	0.5	12
No. 3 Canada	May have the natural odour associated with low-quality seed, not distinctly sour, musty or rancid, or any odour that would indicate serious deterioration	Not more than 2.0% of other seeds that are conspicuous and that are not readily separable from rapeseed, to be assessed as dockage	20	2.0	25

TABLE 28

Domestic Mustard Seed, Brown, Canada (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Degree of Soundness	Other Classes	Damage			Conspicuous Inseparable Seeds
		Other Classes	Distinctly Green	Heated	Total	Distinctly Detrimental	Total
		%	%	%	%	%	%
No. 1 Canada, Brown	Reasonably well matured, sweet, good natural colour	1	1.5	0.1	1.5	0.1	0.3
No. 2 Canada, Brown	Fairly well matured, sweet, reasonably good colour	2	2.0	0.2	3.0	0.2	0.5
No. 3 Canada, Brown	May have the natural odour associated with low-quality seed, not any odour that would indicate serious deterioration	5	3.5	0.5	5.0	0.3	0.7
No. 4 Canada, Brown	May have the natural odour associated with low-quality seed, not any odour that would indicate serious deterioration	10	3.5	1.0	10.0	1.0	3.0

TABLE 28.1

Domestic Mustard Seed, Oriental, Canada (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Degree of Soundness	Other Classes	Damage			Conspicuous Inseparable Seeds
		Other Classes	Distinctly Green	Heated	Total	Distinctly Detrimental	Total
		%	%	%	%	%	%
No. 1 Canada, Oriental	Reasonably well matured, sweet, good natural colour	1	1.5	0.1	1.5	0.1	0.3
No. 2 Canada, Oriental	Fairly well matured, sweet, reasonably good colour	2	1.5	0.2	3.0	0.2	0.5
No. 3 Canada, Oriental	May have the natural odour associated with low-quality seed, not any odour that would indicate serious deterioration	5	3.5	0.5	5.0	0.3	0.7
No. 4 Canada, Oriental	May have the natural odour associated with low-quality seed, not any odour that would indicate serious deterioration	10	3.5	1.0	10.0	1.0	3.0

TABLE 28.2

Domestic Mustard Seed, Yellow, Canada (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Degree of Soundness	Other Classes	Damage			Conspicuous Inseparable Seeds
		Other Classes	Distinctly Green	Heated	Total	Distinctly Detrimental	Total
		%	%	%	%	%	%
No. 1 Canada, Yellow	Reasonably well matured, sweet, good natural colour	1	1.5	0.1	1.5	0.1	0.3
No. 2 Canada, Yellow	Fairly well matured, sweet, reasonably good colour	2	1.5	0.2	3.0	0.2	0.5
No. 3 Canada, Yellow	May have the natural odour associated with low-quality seed, may not have any odour that would indicate serious deterioration	5	3.5	0.5	5.0	0.3	0.7
No. 4 Canada, Yellow	May have the natural odour associated with low-quality seed, may not have any odour that would indicate serious deterioration	10	3.5	1.0	10.0	1.0	3.0

TABLE 29

Triticale, Canada

Grade Name	Standard of Quality		Maximum Limits of Foreign Material
	Minimum Test Weight	Degree of Soundness	Cereal Grains Other Than Wheat	Matter Other Than Cereal Grains	Total
	kg/hL	Degree of Soundness	%	%	%
No. 1 Canada	65	Reasonably well matured, reasonably free from damaged kernels	1	0.5	2.5
No. 2 Canada	62	Fairly well matured, reasonably free from severely damaged kernels	2	1.0	4.0
No. 3 Canada	No minimum	Reasonably sweet, excluded from higher grades on account of light weight or damaged kernels	3	2.0	7.0

TABLE 30

Pea Beans, Canada (Can)

Grade Name	Standard of Quality	Maximum Limits of
		Other Classes That Blend	Foreign Material		Contrasting Classes	Total Damage, Foreign Material and Contrasting Classes	Total Damage, Including Splits, Foreign Material and Contrasting Classes
		Other Classes That Blend	Stones, Shale or Similar Material	Total	Contrasting Classes	Total Damage, Foreign Material and Contrasting Classes
		%	%	%	%	%	%
Extra No. 1 Canada	Uniform in size, good natural colour	1	0.01	0.05	0.1	1.0	1.0
Canada No. 1 Select	Fairly good colour	1	0.01	0.05	0.1	1.5	2.0
No. 1 Canada	Reasonably good colour	1	0.05	0.10	0.1	1.5	2.0
No. 2 Canada	Fairly good colour	5	0.10	0.20	1.0	3.0	4.0
No. 3 Canada	Fairly good colour	5	0.20	0.50	1.0	5.0	6.0
No. 4 Canada	Off-colour	5	0.20	0.50	1.0	8.5	10.0

TABLE 31

Beans, Canada Cranberry, Blackeye or Yelloweye (Can)

Grade Name	Standard of Quality	Maximum Limits of
		Other Classes That Blend	Foreign Material		Contrasting Classes	Total Damage, Foreign Material and Contrasting Classes	Total Damage, Including Splits, Foreign Material and Contrasting Classes
		Other Classes That Blend	Stones, Shale or Similar Material	Total	Contrasting Classes	Total Damage, Foreign Material and Contrasting Classes
		%	%	%	%	%	%
Extra No. 1 Canada	Uniform in size, good natural colour	1	0.00	0.05	1.0	1.0	1.0
No. 1 Canada	Reasonably good colour	3	0.05	0.10	1.5	1.5	3.5
No. 1 Canada Select	Fairly good colour	3	0.05	0.10	1.5	1.5	3.5
No. 2 Canada	Fairly good colour	5	0.10	0.20	3.0	3.0	5.5
No. 3 Canada	Fairly good colour	10	0.20	0.50	5.0	5.0	7.5
No. 4 Canada	Off-colour	15	0.50	1.00	8.5	8.5	10.0

Note: The class name is added to the grade name.

TABLE 32

Beans, Canada, Other Than Cranberry, Blackeye, Yelloweye or Pea Beans (Can)

Grade Name	Standard of Quality	Maximum Limits of
		Other Classes That Blend	Foreign Material		Contrasting Classes	Total Damage, Foreign Material and Contrasting Classes	Total Damage Including Splits, Foreign Material and Contrasting Classes
		Other Classes That Blend	Stones, Shale or Similar Material	Total	Contrasting Classes	Total Damage, Foreign Material and Contrasting Classes
		%	%	%	%	%	%
Extra No. 1 Canada	Uniform in size, good natural colour	1	0.00	0.05	1.0	1.0	1.0
No. 1 Canada	Reasonably good colour	3	0.05	0.10	1.5	1.5	2.0
No. 1 Canada Select	Fairly good colour	3	0.05	0.10	1.5	1.5	2.0
No. 2 Canada	Fairly good colour	5	0.10	0.20	3.0	3.0	4.0
No. 3 Canada	Fairly good colour	10	0.20	0.50	5.0	5.0	6.0
No. 4 Canada	Off-colour	15	0.50	1.00	8.5	8.5	10.0

Note: The class name is added to the grade name.

TABLE 33

Chick Peas, Canada Western Desi (CW)

Grade Name	Maximum Limits of
	Damage	Mechanical Damage Including Splits	Green	Foreign Material
	%	%	%	%
No. 1 CW	1	2.0	1.0	0.1
No. 2 CW	2	3.5	2.0	0.2
No. 3 CW	3	5.0	3.0	0.2

TABLE 34

Chick Peas, Canada Western Kabuli (CW)

Grade Name	Standard of Quality	Maximum Limits of
	Colour	Damage	Mechanical Damage Including Splits	Green	Foreign Material
	Colour	%	%	%	%
No. 1 CW	Good natural colour	0.5	1	0.5	0.1
No. 2 CW	Fair colour	1.0	2	1.0	0.2
No. 3 CW	Poor colour	2.0	3	2.0	0.2

TABLE 35

Lentils, Canada, Other Than Red (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Degree of Soundness	Contrasting Colours	Stained	Damage				Foreign Material
		Contrasting Colours	Stained	Heated	Peeled, Split and Broken	Other Damage	Total	Stones	Total
		%	%	%	%	%	%	%	%
No. 1 Canada	Uniform size, good natural colour	0.2	1	0.2	2.0	1.0	2.0	0.1	0.2
No. 2 Canada	Uniform size, reasonably good natural colour	0.5	4	0.5	3.5	2.0	3.5	0.2	0.5
Extra No. 3 Canada	Uniform size, fair colour	2.0	7	0.5	5.0	5.0	5.0	0.2	0.5
No. 3 Canada	Poor colour	3.0	No limit	1.0	10.0	10.0	10.0	0.2	1.0

TABLE 36

Lentils, Canada Red (Can)

Grade Name	Standard of Quality				Maximum Limits of
	Degree of Soundness			Contrasting Classes	Damage						Foreign Material
		Copper	Total copper including bleach	Contrasting Classes	Heated	Peeled, Split and Broken	Other Damage	Total	Wrinkled	Total Damage Including Wrinkled	Stones	Total
		%	%	%	%	%	%	%	%	%	%	%
No. 1 Canada Red	Uniform size, good natural colour	1	3	0.2	0.2	2.0	1.0	2.0	2.0	4.0	0.1	0.2
No. 2 Canada Red	Uniform size, reasonably good natural colour	3	10	0.5	0.5	3.5	2.0	3.5	5.0	8.0	0.2	0.5
Extra No. 3 Canada Red	Uniform size, fair colour	10	25	2.0	0.5	5.0	5.0	5.0	N/A	N/A	0.2	0.5
No. 3 Canada Red	Poor colour	No limit	No limit	3.0	1.0	10.0	10.0	10.0	N/A	N/A	0.2	1.0

TABLE 37

Fababeans, Canada (Can)

Grade Name	Standard of Quality	Maximum Limits of
	Degree of Soundness	Splits	Damage		Foreign Material
		Splits	Perforated Damage	Total	Stones or Shale	Total
		%	%	%	%	%
No. 1 Canada	Reasonably well matured, reasonably good natural colour	6	1	4	0.1	0.2
No. 2 Canada	Fairly well matured, fair colour	9	3	6	0.2	0.5
No. 3 Canada	Cool and sweet, excluded from higher grades on account of immaturity, poor colour or damage	12	3	10	0.5	2.0

TABLE 38[Repealed, SOR/2019-211, s. 26]

TABLE 39

Wheat, Canada Eastern Red Spring (CERS)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Contrasting Classes
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Contrasting Classes
	kg/hL			%	%	%
No. 1 CERS	75	Any variety of the class CERS designated as such by order of the Commission	Reasonably well matured, reasonably free from damaged kernels	0.2	0.8	1
No. 2 CERS	72	Any variety of the class CERS designated as such by order of the Commission	Fairly well matured, may be moderately weather-damaged, reasonably free from severely damaged kernels	0.3	1.5	3
No. 3 CERS	69	Any variety of the class CERS designated as such by order of the Commission	May be immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.5	5
No. 4 CERS	65	Any variety of the class CERS designated as such by order of the Commission	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CEOW

TABLE 40

Wheat, Canada Eastern Hard Red Winter (CEHRW)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Contrasting Classes
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Contrasting Classes
	kg/hL			%	%	%
No. 1 CEHRW	76	Any variety of the class CEHRW designated as such by order of the Commission	Reasonably well matured, reasonably free from damaged kernels	0.2	0.8	1
No. 2 CEHRW	74	Any variety of the class CEHRW designated as such by order of the Commission	Fairly well matured, may be moderately weather-damaged, reasonably free from severely damaged kernels	0.3	1.5	3
No. 3 CEHRW	69	Any variety of the class CEHRW designated as such by order of the Commission	May be immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.5	5
No. 4 CEHRW	65	Any variety of the class CEHRW designated as such by order of the Commission	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CEOW

TABLE 41

Wheat, Canada Eastern Soft Red Winter (CESRW)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Contrasting Classes
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Contrasting Classes
	kg/hL			%	%	%
No. 1 CESRW	76	Any variety of the class CESRW designated as such by order of the Commission	Reasonably well matured, reasonably free from damaged kernels	0.2	0.8	1
No. 2 CESRW	74	Any variety of the class CESRW designated as such by order of the Commission	Fairly well matured, may be moderately weather-damaged, reasonably free from severely damaged kernels	0.3	1.5	3
No. 3 CESRW	69	Any variety of the class CESRW designated as such by order of the Commission	May be immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.5	5
No. 4 CESRW	65	Any variety of the class CESRW designated as such by order of the Commission	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CEOW

TABLE 42

Wheat, Canada Eastern White Winter (CEWW)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Wheat of Other Classes or Varieties
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL			%	%	%	%
No. 1 CEWW	76	Any variety of the class CEWW designated as such by order of the Commission	Reasonably well matured, reasonably free from damaged kernels	0.2	1.0	1	5
No. 2 CEWW	74	Any variety of the class CEWW designated as such by order of the Commission	Fairly well matured, may be moderately weather-damaged, reasonably free from severely damaged kernels	0.3	2.0	2	6
No. 3 CEWW	69	Any variety of the class CEWW designated as such by order of the Commission	May be immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.0	3	10
No. 4 CEWW	65	Any variety of the class CEWW designated as such by order of the Commission	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10%, either alone or in combination with each other, amber durum and any variety of the class CEOW	10%, either alone or in combination with each other, amber durum and any variety of the class CEOW

TABLE 43[Repealed, SOR/2019-211, s. 26]

TABLE 44

Wheat, Canada Eastern Feed (CE)

Grade Name	Standard of Quality			Maximum Limits of
	Minimum Test Weight	Variety	Degree of Soundness	Foreign Material		Amber Durum
	Minimum Test Weight			Matter Other Than Cereal Grains	Total	Amber Durum
	kg/hL			%	%	%
CE Feed	65	Any class or variety of wheat excluding amber durum	Reasonably sweet, may be immature or weather damaged	1	10	10

TABLE 45

Oats, Canada Eastern (CE)

	Minimum Test Weight kg/hL	Degree of Soundness	Damage		Foreign Material
Grade Name	Standard of Quality		Maximum Limits of
			Heated	Total	Barley	Wheat	Wild Oats	Total Damage and Foreign Material
			%	%	%	%	%	%
No. 1 CE	51	Good natural colour, 98% sound groats	0.0	2	0.8	0.8	1	2
No. 2 CE	49	Good natural colour, 96% sound groats	0.1	4	1.5	1.5	2	4
No. 3 CE	46	Fair colour, 94% sound groats	0.5	6	3.0	3.0	3	6
No. 4 CE	43	Poor colour, 92% sound groats	1.0	8, excluding frost	8.0	8.0	8	8, excluding frost

TABLE 46

Barley, Canada Eastern Malting (CE)

Grade Name	Standard of Quality				Maximum Limits of
	Variety				Foreign Material
		Fusarium	Heated	Frost	Inseparable Seeds	Large Oil-bearing Seeds
		%	%	%	%	%
Select Malting CE Two-row	Any selected variety of the class Barley, Canada Eastern Malting Two-row designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil
Select Malting CE Six-row	Any selected variety of the class Barley, Canada Eastern Malting Six-row designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil
Select Malting CE Two-row Hulless	Any selected variety of the class Barley, Canada Eastern Malting Two-row Hulless designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil
Select Malting CE Six-row Hulless	Any selected variety of the class Barley, Canada Eastern Malting Six-row Hulless designated as such by order of the Commission	0.2	0.1	2.0	0.2	Nil

Note: Barley not selected for malting will be graded according to quality into the general purpose grades.

TABLE 47

Barley, Canada Eastern General Purpose (CE)

Grade Name	Standard of Quality		Maximum Limits of Foreign Material
	Minimum Test Weight		Inseparable Seeds	Other Cereal Grains	Wild Oats	Total
	kg/hL	Degree of Soundness	%	%	%	%
No. 1 CE	60	Reasonably sweet, may be frost-damaged, weather-stained or otherwise damaged	0.2	2.5	1.0	2.5
No. 2 CE	54	Fairly sweet, excluded from other grades of barley on account of immature or severely damaged kernels	0.2	8.0	2.5	10.0
No. 1 CE Hulless	72	Reasonably sweet, may be frost-damaged, weather-stained or otherwise damaged	0.2	2.5	1.0	2.5
No. 2 CE Hulless	65	Fairly sweet, excluded from other grades of barley on account of immature or severely damaged kernels	0.2	8.0	2.5	10.0

TABLE 48

Barley, Canada Eastern Food (CE)

Grade Name	Standard of Quality			Maximum Limits of Foreign Material
	Varieties with Adhered Hulls	Other Hulless Varieties	Total Adhered Hulls	Inseparable Seeds	Other Cereal Grains	Total
	%	%	%	%	%	%
Select Food CE Two-row	N/A	N/A	N/A	0.2	2.0	2
Select Food CE Six-row	N/A	N/A	N/A	0.2	2.0	2
Select Food CE Two-row Hulless	Considered as other cereal grains	5	5	0.2	2.0	2
Select Food CE Six-row Hulless	Considered as other cereal grains	5	5	0.2	2.0	2

Note: Barley not selected for food will be graded according to quality into the general purpose grades.

TABLE 49

Rye, Canada Eastern (CE)

Grade Name	Standard of Quality		Maximum Limits of Foreign Material
	Minimum Test Weight	Degree of Soundness	Cereal Grains Other Than Wheat	Ergot	Matter Other Than Cereal Grains	Total
	kg/hL	Degree of Soundness	%	%	%	%
No. 1 CE	72	Well matured, practically free from weather-damaged kernels	2	0.05	0.5	2
No. 2 CE	69	Reasonably well matured, reasonably free from weather-damaged kernels	3	0.20	1.0	5
No. 3 CE	63	Excluded from higher grades on account of damaged kernels	10	0.33	2.0	10

TABLE 50

Flaxseed, Canada Eastern (CE)

Grade Name	Standard of Quality			Standard of Cleanliness	Maximum Limits of Damage
	Minimum Test Weight	Variety	Degree of Soundness	Commercially Pure Seed	Heated	Total
	kg/hL	Variety	Degree of Soundness	%	%	%
No. 1 CE	65	Any variety of the class Flaxseed, Canada Eastern designated as such by order of the Commission	Mature and sweet	Not more than 1.0% of other seeds that are not readily separable from flaxseed, to be assessed as dockage	0.1	13
No. 2 CE	62	Any variety of the class Flaxseed, Canada Eastern designated as such by order of the Commission	Reasonably well matured and sweet	Not more than 1.5% of other seeds that are not readily separable from flaxseed, to be assessed as dockage	0.2	25
No. 3 CE	No minimum	Any variety of flaxseed	Excluded from higher grades on account of light weight or damaged seeds, may have the natural odour associated with low-quality seed, not distinctly sour, musty or rancid, or any odour that would indicate serious deterioration	Not more than 2.0% of other seeds that are not readily separable from flaxseed, to be assessed as dockage	10.0	No limit

TABLE 51

Mixed Grain, Canada Eastern (CE)

Grade Name	Composition	Maximum Limits of Foreign Material
Grade Name	Composition	%
Mixed Grain, CE Wheat	Mixtures of cereal grains and wild oats, containing greater than 50% wheat	2
Mixed Grain, CE Rye	Mixtures of cereal grains and wild oats, containing greater than 50% rye	2
Mixed Grain, CE Barley	Mixtures of cereal grains and wild oats, containing greater than 50% barley	2
Mixed Grain, CE Oats	Mixtures of cereal grains and wild oats, containing greater than 50% oats	2
Mixed Grain, CE Triticale	Mixtures of cereal grains and wild oats, containing greater than 50% triticale	2
Mixed Grain, CE	Mixtures of cereal grains and wild oats, no single cereal grain exceeding 50% but containing 50% or greater of total cereal grains	2
Mixed Grain, CE		2

TABLE 52

Corn, Canada Eastern Yellow, White or Mixed (CE)

Grade Name	Standard of Quality		Maximum Limits of Damage		Total Cracked Corn and Foreign Material
	Minimum Test Weight	Degree of Soundness	Heated	Total	Total Cracked Corn and Foreign Material
	kg/hL	Degree of Soundness	%	%	%
No. 1 CE	68	Cool and sweet, uniform size	0.1	3	2
No. 2 CE	66	Cool and sweet	0.2	5	3
No. 3 CE	64	Cool and sweet	0.5	7	5
No. 4 CE	62	Cool and sweet	1.0	10	7
No. 5 CE	58	May have a slight odour, not sour or musty	3.0	15	12

Note: The colour is added to the grade name.

TABLE 53

Wheat, Canada Western Experimental (CW EXPRMTL)

Grade Name	Standard of Quality				Maximum Limits of
	Minimum Test Weight	Variety	Minimum Hard Vitreous Kernels	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight		Minimum Hard Vitreous Kernels		Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
	kg/hL		%		%	%	%	%
No. 1 CW EXPRMTL	75	Any wheat variety of the class Canada Western Experimental designated as such by order of the Commission	65	Reasonably well matured, reasonably free from damaged kernels	0.2	0.6	0.5	1.5
No. 2 CW EXPRMTL	72	Any wheat variety of the class Canada Western Experimental designated as such by order of the Commission	No minimum	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.3	1.2	1.5	3.0
No. 3 CW EXPRMTL	69	Any wheat variety of the class Canada Western Experimental designated as such by order of the Commission	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.5	2.4	2.5	5.0
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	No minimum	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 54[Repealed, SOR/2014-150, s. 3]

TABLE 55

Wheat, Canada Eastern Amber Durum (CEAD)

Grade Name	Standard of Quality				Maximum Limits of
	Minimum Test Weight	Variety	Minimum Hard Vitreous Kernels	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	Minimum Test Weight		Minimum Hard Vitreous Kernels		Matter Other Than Cereal Grains	Total	Other Classes	Total
	kg/hL		%		%	%	%	%
No. 1 CEAD	79	Any variety of the class CEAD designated as such by order of the Commission	80	Reasonably well matured, reasonably free from damaged kernels	0.2	0.5	2	5
No. 2 CEAD	77	Any variety of the class CEAD designated as such by order of the Commission	60	Reasonably well matured, reasonably free from severely damaged kernels	0.3	1.5	4	10
No. 3 CEAD	74	Any variety of the class CEAD designated as such by order of the Commission	40	Fairly well matured, may be moderately weather-damaged or frost-damaged, reasonably free from severely damaged kernels	0.5	2.0	5	15
No. 4 CEAD	65	Any variety of amber durum wheat	No minimum	Reasonably sweet, excluded from higher grades on account of light weight or damaged kernels	1.0	10.0	49	No limit

TABLE 56

Wheat, Canada Western Hard White Spring (CWHWS)

Grade Name	Minimum Test Weight kg/hL	Variety	Minimum Protein	Degree of Soundness	Ergot	Excreta	Matter Other Than Cereal Grains	Sclerotinia	Stones	Total
	Standard of Quality				Maximum Limits of Foreign Material
Grade Name	Minimum Test Weight kg/hL	Variety	%	Degree of Soundness	%	%	%	%	%	%
No. 1 CWHWS	75	Any variety of the class CWHWS designated as such by order of the Commission	10.0	Reasonably well matured, reasonably free from damaged kernels	0.04	0.01	0.2	0.04	0.03	0.6
No. 2 CWHWS	75	Any variety of the class CWHWS designated as such by order of the Commission	No minimum	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.04	0.01	0.3	0.04	0.03	1.2
No. 3 CWHWS	72	Any variety of the class CWHWS designated as such by order of the Commission	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.04	0.01	0.5	0.04	0.06	2.4
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	No minimum	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	0.10	0.03	1.0	0.10	0.10	10.0

TABLE 57

Wheat, Canada Eastern Other Wheats (CEOW)

Grade Name	Standard of Quality			Maximum Limits of Foreign Material
	Minimum Test Weight	Variety	Degree of Soundness
	Minimum Test Weight			Matter Other Than Cereal Grains	Total
	kg/hL			%	%
No. 1 CEOW	74	Any variety of the class CEOW designated as such by order of the Commission	Fairly well matured, may be moderately weather-damaged, reasonably free from severely damaged kernels	0.3	1.5
No. 2 CEOW	69	Any variety of the class CEOW designated as such by order of the Commission	May be immature or weather-damaged, moderately free from severely damaged kernels	0.5	3.5
No. 3 CEOW	65	Any variety of the class CEOW designated as such by order of the Commission	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0

TABLE 58[Repealed, SOR/2016-204, s. 12]

TABLE 59[Repealed, SOR/2019-211, s. 37]

TABLE 60

Wheat, Canada Northern Hard Red (CNHR)

	Minimum Test Weight		Minimum Protein		Matter Other Than Cereal Grains	Total	Contrasting Classes	Total
Grade Name	Standard of Quality				Maximum Limits of
	Minimum Test Weight	Variety	Minimum Protein	Degree of Soundness	Foreign Material		Wheats of Other Classes or Varieties
	kg/hL		%		%	%	%	%
No. 1 CNHR	75	Any variety of the class CNHR designated as such by order of the Commission	11.0	Reasonably well matured, reasonably free from damaged kernels	0.2	0.6	0.8	2.3
No. 2 CNHR	72	Any variety of the class CNHR designated as such by order of the Commission	No minimum	Fairly well matured, may be moderately bleached or frost-damaged, reasonably free from severely damaged kernels	0.3	1.2	2.3	4.5
No. 3 CNHR	69	Any variety of the class CNHR designated as such by order of the Commission	No minimum	May be frost-damaged, immature or weather-damaged, moderately free from severely damaged kernels	0.5	2.4	3.8	7.5
CW Feed	65	Any class or variety of wheat excluding amber durum and any variety of the class CWSP	No minimum	Reasonably sweet, excluded from other grades of wheat on account of damaged kernels	1.0	10.0	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP	10.0%, either alone or in combination with each other, amber durum and any variety of the class CWSP

TABLE 61

Wheat, Canada Western Special Purpose (CWSP)

Grade Name	Minimum Test Weight	Variety	Maximum Limits of
	Minimum Test Weight		Heated	Fusarium	Excreta	Total Foreign Material
	kg/hL		%	%	%	%
No. 1 CWSP	72	Any variety of the class CWSP designated as such by order of the Commission	2.5	1.0	0.03	5
No. 2 CWSP	65	Any variety of the class CWSP designated as such by order of the Commission	2.5	4.0	0.03	10

SOR/78-55, s. 5
SOR/79-543, s. 2
SOR/80-575, ss. 1, 2
SOR/81-559, s. 1
SOR/82-740, s. 1
SOR/83-628, s. 3
SOR/85-677, s. 8
SOR/87-391, s. 1
SOR/88-506, s. 1
SOR/89-364, s. 1
SOR/89-395, s. 2(F)
SOR/90-324, ss. 1(F), 2(F), 3 to 5
SOR/91-282, ss. 1 to 4
SOR/92-172, ss. 1, 2(F), 3(F), 4, 5, 6(F)
SOR/93-362, ss. 1 to 10
SOR/94-507, ss. 1 to 3
SOR/95-336, ss. 1 to 5
SOR/95-403, s. 1
SOR/96-300, ss. 1 to 3
SOR/97-285, ss. 1 to 4
SOR/97-356, s. 1
SOR/98-333, ss. 1 to 5
SOR/99-303, ss. 1 to 7
SOR/2000-213, s. 8
SOR/2000-276, ss. 1 to 6
SOR/2001-242, ss. 1 to 4
SOR/2002-286, ss. 1 to 4, 5(E), 6, 7(E), 8, 9(F), 10(E), 11 to 13(F), 14 to 16, 17(F)
SOR/2003-285, ss. 2 to 4, 5(F), 6, 7(F), 8(F)
SOR/2004-169, ss. 1, 2, 3(F), 4, 5(F), 6 to 9, 10(F), 11, 12, 13(F), 14
SOR/2005-225, ss. 1 to 3(F), 4, 5: SOR/2005-330, s. 1(E)
SOR/2006-146, s. 1
SOR/2007-162, ss. 1, 2
SOR/2008-219, ss. 1, 2(F), 3(F), 4(E), 5, 6(F), 7(E), 8(F), 9(E), 10, 11(E), 12, 13(E), 14, 15(F), 16(E), 17, 18(E), 19, 20(F), 21 to 23, 24(F), 25(E), 26, 27, err., Vol. 142, No. 15
SOR/2009-209, ss. 1(E), 2 to 4(F), 5(E), 6, 7(F), 8
SOR/2010-160, ss. 1, 2
SOR/2011-123, ss. 1, 2
SOR/2012-38, s. 1
SOR/2012-137, ss. 1 to 3
SOR/2013-145, s. 1
SOR/2014-150, ss. 1 to 4
SOR/2014-194, s. 1
SOR/2016-204, ss. 1 to 13
SOR/2019-211, s. 1
SOR/2019-211, s. 2
SOR/2019-211, s. 3
SOR/2019-211, s. 4
SOR/2019-211, s. 5
SOR/2019-211, s. 6
SOR/2019-211, s. 7
SOR/2019-211, s. 8
SOR/2019-211, s. 9
SOR/2019-211, s. 10
SOR/2019-211, s. 11
SOR/2019-211, s. 12
SOR/2019-211, s. 13
SOR/2019-211, s. 14(E)
SOR/2019-211, s. 15
SOR/2019-211, s. 16
SOR/2019-211, s. 17
SOR/2019-211, s. 18
SOR/2019-211, s. 19
SOR/2019-211, s. 20
SOR/2019-211, s. 21
SOR/2019-211, s. 22
SOR/2019-211, s. 23
SOR/2019-211, s. 24
SOR/2019-211, s. 25
SOR/2019-211, s. 26
SOR/2019-211, s. 27
SOR/2019-211, s. 28
SOR/2019-211, s. 29
SOR/2019-211, s. 30
SOR/2019-211, s. 31
SOR/2019-211, s. 32
SOR/2019-211, s. 33
SOR/2019-211, s. 34
SOR/2019-211, s. 35
SOR/2019-211, s. 36
SOR/2019-211, s. 37
SOR/2019-211, s. 38
SOR/2019-211, s. 39
SOR/2019-211, s. 40

Date modified:: 2024-11-13

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