DURUM WHEATS TESTED
Trial areas of Durum wheats, from which the traditional macaroni and spaghetti of the Continent are made, were grown in South Canterbury and at Lincoln last season. The seed for these trials had been imported by a South Island firm of macaroni manufacturers, who are interested in testing some of the latest Durum wheats from the United States to see whether they can be economically grown in New Zealand. Durum wheats have a high protein content and for that
reason are suited for the manufacture of macaroni. The trials —two in South Canterbury and one at Lincoln—were grown by the Crop Research Division of the Department of Scientific and Industrial Research in collaboration with the Department of Agriculture. Mr L. G. Copp, a principal scientific officer at the Crop Research Division, said recently that the yields of the Du rums had been not more than two thirds of those of Arawa and Aotea. In France he said that macaroni wheats were grown with a premium payment and it might be possible to grow them in New Zealand also, if a premium was allowed.
Durum wheats have been imported into New Zealand from Australia for poultry feed.
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Bibliographic details
Press, Volume XCVII, Issue 28630, 5 July 1958, Page 9
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199DURUM WHEATS TESTED Press, Volume XCVII, Issue 28630, 5 July 1958, Page 9
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