After each season, each plot of test wheat is harvested and milled. Each wheat
variety is then evaluated for milling quality and charted accordingly.
The flours resulting from the milling are then tested by baking and pasta
processing cooperators and evaluated for overall end-user quality and plotted accordingly.
The advantage of this testing is that it gives millers and the industry future
trends occurring in the wheat industry in regards to new varieties introduced into the
market. A separate annual report is produced for each wheat class each year and is
available to all council members.