The weather up until may of this year was relatively favorable for the development of crops. However, unusually long and heavy rains during flowering and grain formation worsened the yield and quality of wheat. Some of the fields were completely flooded. The situation is exacerbated by the lack of sunlight. The combination of these two adverse factors (excessive moisture and lack of light) in the same year is very rare.

As a result, the average yield of wheat fell more than 30% compared to last year. The ear grain content is much lower than usual.

Average test weights of wheat did not exceed 73 kg/HL, which is a historical minimum. Protein content, which is inversely correlated with productivity, quite high – 12.6 percent, on average. The content of wet gluten is, on average, 25.3 percent. The falling number Hagberg of less than 220 seconds. in 88% of the harvested wheat. The ratio of elasticity to extensibility of dough produced from wheat of the new harvest, (P/L) average of 0.8. 71% of the crop, it varies from 0.6 to 1. Baking strength (W) is equal to the average 205. In 57% of the crop it does not exceed 200.

Only 20% of the harvested wheat is in quality to the two highest classes, Prémium (A1), and Supérieur (A2). 78% of the harvest belongs to the class Médium (A3).