Promise of better bread

Press, 1 November 1977, Page 11

Promise of better bread

In the last two seasons, says the Wheat Board, New Zealand wheat — and flour — has fallen in quality. The weather shares the blame with Karamu wheat, which yields well but bakes poorly. Some good may come out of these troubles, ever. Earlier this year the board consulted the various sectors of the industry about the problem, and has had a committee considering how each sector can contribute to better wheat and flour. The deputy chairman of the board (Mr A. G. Beadle) emphasises, though, that the board does not expect a miraculous improvement in quality. It will be a gradual process. There are limitations to what can be done because of the effects of the weather and seasonal conditions on the wheat, no matter what the farmer does.

One of the initial measures proposed is that farmers and millers segregate different quality wheats; millers keep better and lesser quality flour separate, and that bakers or flour users have facilities for storage — at least a week’s needs — and for blending and testing of flour to make the best of the poorer qualities if that is all available. The board says there is only a limited appreciation of the wheat requirements for bread making, and on the part of flour users of the. problems of supplying consistently good flour. Almost 70 per cent of the market is for flour well above the baking score set as the minimum for milling wheat. Mr Beadle says plant breeders will have to place emphasis on quality. — while of course maintaining yield — as will those involved in the release of new varieties of wheat, other Government agencies, and the grain trade. A basic requirement is a

quality-testing and measuring system in which all sections of the industry have confidence. The Wheat Research Institute is working in this direction, with plans in the coming harvest to submit all wheat samples to a protein test as well as a baking test.

This is essential to identify quality, and is regarded as necessary before it is possible to talk about paying for wheat on a quality basis. Similarly, the board wants a reliable standard system of sampling wheat, and hopes to arrive at a practical system with growers’ co-operation. But, says Mr Beadle, other measures aimed at quality improvement should not be delayed while these two requirements are met. Thus the board proposes that adequate storage be provided on farms, at mills and other storage points to keep better and lesser quality wheat apart. In theory this seems easy enough, he says.

But on a farm where the farmer already has sufficient silos or storage for his crop, it might mean even more storage. Mr Beadle says that, broadly speaking, the board’s detailed proposals have been accepted by the various sectors of the industry. Mr Beadle says that because of the gradual implementation of the programme, there should not be any sudden increase in costs, to the consumer, but over a period, as quality improved, it would be necessary to pay more for quality.

The ulimate test of the effectiveness of the programme, he says, will be if the consumer is more satisfied with the end products.