{"id":47169,"date":"2023-06-09T19:15:25","date_gmt":"2023-06-09T19:15:25","guid":{"rendered":"https:\/\/www.omex.com\/?p=47169"},"modified":"2023-06-09T19:15:25","modified_gmt":"2023-06-09T19:15:25","slug":"sky-high-premiums-demand-protein-boost","status":"publish","type":"post","link":"https:\/\/www.omex.com\/uk\/sky-high-premiums-demand-protein-boost\/","title":{"rendered":"Sky High Premiums Demand Protein Boost"},"content":{"rendered":"<p>With the commercial value of milling wheat skyrocketing, farmers are turning their attention towards how they can effectively boost protein levels within the crop. Protein levels for class 1 milling wheat should be in excess of 13%. Higher protein levels help the formation of gluten, holding the baked items structure and improves rheological properties of the dough, which millers are actively seeking.<\/p>\n<p>Latest <a href=\"https:\/\/ahdb.org.uk\/foliar-applied-nitrogen-for-grain-protein-and-canopy-management-of-wheat\" target=\"_blank\" rel=\"noopener\">AHDB research<\/a>, published November 2022, clearly shows that foliar urea applications at GS73 consistently improve grain protein levels and baking quality to higher levels than earlier applications of ammonium nitrate.<\/p>\n<p><strong>Typically, <a href=\"https:\/\/www.omex.com\/products\/protein-plus-protein-plus-s\">Protein Plus +S<\/a> will provide a protein increase of 0.5-1% depending on growing conditions. New crop premiums of more than \u00a380\/t mean that a 200L\/ha Protein Plus application could achieve over \u00a3685\/ha return on investment.<\/strong><\/p>\n<p>Contact your local OMEX, FACTS qualified, advisor for more information.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the commercial value of milling wheat skyrocketing, farmers are turning their attention towards how they can effectively boost protein levels within the crop. Protein levels for class 1 milling wheat should be in excess of 13%. Higher protein levels help the formation of gluten, holding the baked items structure and improves rheological properties of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":47173,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-47169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agriculture"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/posts\/47169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/comments?post=47169"}],"version-history":[{"count":0,"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/posts\/47169\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/media\/47173"}],"wp:attachment":[{"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/media?parent=47169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/categories?post=47169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.omex.com\/uk\/wp-json\/wp\/v2\/tags?post=47169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}