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dard to the inspection process. Grading fac- tors are commonly referred to as degrading factors, because failure to meet the requisitequality level in each factor will result in lower grade. Commonly, ve key-grading factors are considered for grading grains. Not all may be applicable for all the crops; for example, test weight is not applied to canola (rapeseed) as the correlation of test weight with oil content is unclear. The various grading factorsare described in the following. Minimum and maximum limits, tolerance levels, equipmentand procedures for testing for various grading factors, and measures such as moisturecontent, dockage, and protein content are given in detail in the Grain Grading Handbook for Western Canada , manual published by the CGC. 4.4.1 Test Weight Test weight is the bulk density of the grain expressed in kilograms per hectoliter (kg/hL) for both the domestic and export grades and is determined by specic procedures using approved equipment (CGC, 1a). For example, No. 1 Canada Western Red Spring wheat has minimum test weight of 7 kg/hL. 4.4.2 Varietal Purity Varietal purity is determined by the percentage of unregistered and deregistered varieties of the same class. By restricting varieties of inferior quality, varietal purity standardsensure that class of crop (.., wheat) maintains its intrinsically high quality. Any varie-ties not equal to the standard will qualify only for lower grades. For example, Neepawais the varietal standard of quality for red spring wheat, and Hercules the varietal standardof quality for amber durum wheat. 4.4.3 Vitreousness Vitreousness is the glossy or shiny appearance that indicates hardness. Generally, the more vitreous kernel, the higher its protein content. Nonvitreous kernels are, by denition,those that are broken, damaged, show signs of starchiness, or are severely bleached. 4 Hulasare et al. 4.4.4 Soundness Soundness refers to the extent and degree of overall physical damage and in most circum- stances