The E. E. Cummings Crop Testing Laboratory opened in 2011 as the NWCS Quality Testing Laboratory thanks to funding from the Castanea Foundation and the support from generous private donations. We perform quality analysis on commercial cereal grains, hops, and malting barley samples received from farmers and researchers across the region.


Happy Holidays to friends and colleagues near and far from the staff at the E.E. Cummings Crop Testing Lab! We're pleased to have been your choice for grain quality testing in 2022 and hope to see you again in 2023.

There will be no mail service on campus between December 22, 2022 and January 2, 2023. If you have samples that you need run before the end of 2022, please make sure they arrive by Monday, December 19th.

In 2022, the E.E. Cummings Crop Testing Laboratory has acquired a new grain analyzer! Thanks to a grant provided by the University of Vermont, we have upgraded from the original Perten Inframatic NIR, that we purchased when we opened the lab, to a new and improved Inframatic 9500. This NIR analyzes more grain types and provides more information about your samples. The Inframatic 9500 analyzes samples as whole grains rather than flour, so it is more important now than ever that samples are clean and free of debris to get accurate data. The sample submission and sample report forms will look a little bit different going forward. The submission form includes more grain types. It still asks customers to select wheat and barley sub-types and it is very important to identify these correctly for accurate analysis. The sample reports will now report protein and starch concentrations adjusted to 12% moisture content. There will be no changes in pricing for the NIR analysis. If you have any questions please contact our lab manager Hillary Emick at 802-656-5392 or or

  Inframatic 9500

The lab is equipped with near-infrared technology for protein analysis and employs a method to test for deoxynivalenol (DON) also known as vomitoxin. Occurrences of this vomitoxin in wheat at or above 1 ppm are considered unsafe for human consumption by the FDA. Contamination of wheat with DON is directly related to the incidence of Fusarium head blight and strongly associated with relative moisture and timing of rainfall at flowering.

Our lab also houses a sophisticated machine to test the Falling Number of wheat, an internationally standardized method for sprout damage detection. The Falling Number System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimize flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt.

Understanding Falling Number in Cereal Crops fact sheet (PDF)

When to test for Aflatoxins (PDF)

Aflatoxins are fungal toxins and are produced by several different molds in the Aspergillius family.

Remember the results are only as good as the sample submitted!

If you have samples you would like analyzed, please send 1) payment and 2) a completed submission form — these must accompany all requests sent in. In order to get results that accurately reflect your product, be sure to employ good sampling techniques.

Grains Testing

We test for test weight, moisture, protein, falling number, and DON in grains. We also conduct analyses for corn (% Moisture, % Crude Protein, % Crude Fiber, and % Starch). New for 2020, we are testing for Aflatoxin (ppb).

To expedite analysis of your sample(s), please provide a completed submission form(s) and payment with your sample(s). Also please make sure you provide 1 quart of clean (no stones and dirt) and dry (<14% moisture) whole grain for each sample submitted. Cereal Submission Form (PDF).

Hops Quality Analysis

Hops Quality analysis is available. We can test for Brewing Values (BV’s) which determines Alpha acids, Beta acids and Hops Storage Index (HSI). Please see our What’s Hoppening blog post for tips on submitting hop samples for quality analysis. Hop Analysis Submission form (PDF).


Malting Barley analysis is now available. We can test for test weight, grain moisture, dry matter protein, falling number, germination, plumpness and DON. Please make sure you provide 1 quart of clean (no stones and dirt) and dry (<14% moisture) whole grain for each sample submitted. Malting Barley Submission form (PDF).

Submission Forms

To submit a sample(s), please click on the appropriate submission form below and complete the form in full. Payment and a completed Submission Form must accompany all requests please.

Contact information for the testing lab:
Phone: 802-656-5392