YEN Quality Competition
The Yield Enhancement Network (YEN) Wheat Quality Competition, run by ADAS and nabim, recognises the farmers who achieve high yields and excellent milling quality in the same wheat crop, with a long-term aim of increasing milling wheat yield without sacrificing grain quality.
The UK milling industry sponsors the competition and flour mill laboratories mill the flour and conduct quality and baking tests on the competition finalists.
nabim works closely with others in the milling supply chain improve performance and productivity. UK millers want to use UK wheat and so a sustainable domestic cereal farming sector is needed. Initiatives such as the YEN Wheat Quality Competition help to achieve this.
Information on the competition, its entry requirements and the judging process can be found at the bottom of this page.
2019 Competition Winners
The top three prizes were awarded at the AHDB Milling Wheat Conference on 27 February 2020.
The winner of the 2019 YEN Wheat Quality Competition gold award was Mr James Perry, Aldburys Farm Contracting, Essex. Mr Perry's entry had the second highest yield of the finalists, at 12.6t/ha. The grain showed excellent baking quality, with good loaf volume and crumb structure seen. This entry shows that high yield and excellent milling quality can be achieved simultaneously.
The winner of the silver award was Mr Ian Rudge, Bedfordia Farms, Bedford. Mr Rudge's entry yielded 11.0t/ha and demonstrated excellent grain analytical quality and good flour and baking quality.
The winnerof the bronze award was Mr Trevor Pierce, R Sternberg Farms, Kent. Mr Pierce's entry yielded at 11.7t/ha and showed good grain, flour and baking quality.
The winners of the 2019 YEN Wheat Quality competition, with loaves made from their winning entries.
Any nabim Group 1 variety entered to the YEN Wheat Competition is eligible to enter the Quality Competition. A 5kg sample of grain from the entered field must be retained so that there is sufficient wheat for the milling and baking tests.
For more details on entering, visit yen.adas.co.uk/About/Competition.
Entrants are initially judged on the basis of yield, protein yield (protein per hectare), and grain analytical qualities (protein, Hagberg Falling Number and specific weight). The entries that proceed to the second round of testing are cleaned and re-analysed in a cereals laboratory before small-scale milling. The flour is tested and then baked into loaves using a variety of baking systems that are used for Group 1 variety testing. Millers look for overall quality as well as consistency across baking types.
The judges then consider all of the entrants data, but looking particularly at protein yield and baking performance, before selecting the three winners.
The three winners are given their prizes at the Milling Wheat Conference, run by AHDB in association with nabim.
The winners discuss the approach they took in growing their entry, representing an excellent opportunity for knowledge exchange. Additionally, the loaves baked from the entrants who made it through to the second round of the competition will be displayed, so be sure to come along if you want to see bread made from your wheat!
All entrants receive a report, outlining the testing procedures and the results of the finalists and how your entry compared. The report provides useful insight into what quality means for flour and the final baked bread.