CANTERBURY WHEAT.

Auckland Star, Volume LIX, Issue 305, 26 December 1928, Page 4

CANTERBURY WHEAT.

THE MILLING QUALITIES.

Despite the fact that New Zealandproduced wheat was more than sufficient for requirements during the year that is just closing there have been limited importations of Australian wheat and also of flour from Australia and Canada. Millers claim that they must have some harder wheat to mix with the softgrained local article, and some bakers contend that without a proportion of Canadian flour they cannot get the best results. In' this connection it is hoped that the Wheat Research Institute may be able to make suggestions that will result in improvement of New Zealand wheat and flour. Speaking to Australian farmers recently Dr. F. W. Hilgendorf, who is in charge of the institute, said: — "It is well known that wheats grown in any country vary in quality with the variety and locality, and some of our New Zealand wheats are unexcelled for the yield and the baking quality of the flour they produce. It is our object to bring all our wheats up to the standard of the best, and although, counting quality and quantity per acre together, our wheat is as valuable as any in the world, we recognise that there is always room for improvement, and farmers, millers and bakers through their research institute are striving after that improvement by every means known to modern science."