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.
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.