In many cases, the protein is over 12%.

That is why French wheat satisfies the requirements of all its traditional export markets.

The other indicators, such as the relative weight and the Hagberg falling number, are variable because of the high precipitation at the end of maturation.

The quality of durum wheat is also very good. The protein is over 14% and the relative weight in norms.

The quality of winter and spring barley is good. However, high protein content will be a problem for brewers.