Canola Grading
CANOLA COURSE - The canola course is 6 modules of detailed instruction on how to grade canola. High quality seed pictures are used to enhance your learning experience. Modules are followed by a 20 question quiz that tests your knowledge of canola grading. A score of at least 70% must be achieved on all quizzes to successfully complete the course and receive a certificate. Managers will recieve training records and a copies of certificates. With the purchase of a course, you will have access to all canola content for 1 year.
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CANOLA LIBRARY - If you want to brush up on a subject, you can watch any of 20 chapters from the canola course. The canola library is included when purchasing a course.
Module 1 - Canola Grading Equipment (6:08)
In this module we review the equipment and aids that are used to grade canola.
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1.1 Canola grading equipment (5:37)
Module 2 - Dockage Assessment & Commercial Cleanliness (25:19)
We go through normal canola cleaning procedures and cleaning for grade improvement. The last chapter gets into detail how to assess samples for commercial cleanliness and how components are combined and assessed against cleanliness tables.
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2.1 Normal cleaning procedures (16:07)
2.2 Cleaning for grade improvement (3:18)
2.3 Commercial cleanliness (5:36) Free content
Module 3 - The Grading Process (16:00)
TGB's canola grading process is described in detail. We show you an effective way to identify over 25 canola grading factors and different methods to assess those factors.
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3.1 Pre-grading testing & odour (1:29)
3.2 Identifying grading factors (11:37)
3.3 Assessing grading factors and assigning a grade (2:37)
Module 4 - Oilseed Class identification (21:32)
Module 4 is about the different oilseed classes. We go through the different seed characteristics of the 2 types of canola and mustard seed. You are shown methods to identify when mustard seed is in your sample.
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4.1 Oilseed Class Introduction (5:59) Free content
4.2 Oilseed Class characteristics (10:08)
4.3 Identifying and Assessing Oilseed classes (5:10)
Module 5 - Distinctly Green and Heated (21:26)
In this chapter we look at crushed distinctly green and heated seeds. We discuss how to assess the seeds that are not quite distinctly green. We look at when tanned seeds are assessed as heated and when they are not. In the last chapter we talk about the sample size needed to insure heated is not missed during the crush.
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5.1 The cause of green canola (1:50)
5.2 Distinctly green grade definitions (6:10)
5.3 The cause of heated canola (3:48)
5.4 Heated grade definitions (4:42) Free content
5.5 Assessing distinctly green and heated (4:49)
Module 6 - Other Grading Factors (In development (19:40)
Module 6 begins total damage. We look at sprouted canola, rime covered and how everything is combined from your crush and damage assessed for a total damage percentage. Foreign material and treated seed is addressed in the following chapters.
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6.1 Total damage (9:11)
6.2 Ergot and Sclerotinia (3:52)
6.3 Excreta (1:33)
6.4 Stones (2:13)
6.5 Contaminated grain (2:44)