Germany is universally recognized as one of the leading countries regarding the agricultural machinery and production in Europe. But the German market also hides some secret specifics unknown to the many.

Soil grades

A precise and accurate methodology

The first soil notation methodology goes back to 1934 during the third Reich were a yardstick for soil quality was setup. The best soil structure in Germany was attributed a grade of 100 points. The highest soil value was therefore located at the Habberhäufer Jäger farm in Sachsen Anhalt corresponding at the time at the best quality known in the country. Since the farm was destroyed during the war, a new standard was setup afterwards in Machtsum, Niedersachen.

From this point on and by considering local weather, climatic conditions etc… the previous notation measure was converted into new indicators such as the “Ackerzahl” or “Fieldnumber” ranging from 1 to 120. Some other methodologies such as the Münchenberger Soil Quality Rating also ensued from this notation grid. Since then, these notations continue to be used by German farmers to compare soils between another.

This system is the core of all other German soil indicators of today and the exactitude of each notation made the country one of the most precise in the world regarding land and soil classification.

Wheat grades

A high variety of wheat grades

Another characteristic of the German agricultural market are the wheat classifications. Indeed, the country is well known for its high protein content wheat in Europe and in the world.

While French farmers are mainly cultivating 11,5% milling wheat, German farmers are planting various categories of wheat grades. The first one is called “B-Wheat” and is similar to the French milling wheat with 11, 5% protein, 15% humidity and a falling number between 200 to 220 seconds. Another wheat quality seen in Germany is called A-wheat for which specifics are 13,5% protein and between 250 and 230s falling number. The last type of wheat used by German farmers is called E-wheat such as “Elite” and corresponds to 14, 5% protein with a falling number of 280 seconds.

To note that Germany remains the country with most different bread recipes in the world. Indeed around 300 different types of bread are being backed all around the country using different types of flours coming from a great variety of cereals such as spelt, wheat, rye.

In order to discover more the German agricultural markets and its specifics, do not hesitate to come with us on Crop Tour.

If you want to know more, discover the German agricultural sector but also have a qualified insight on the production for wheat and other crops do not hesitate to contact us and to book a seat in our car !

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