Wheat imports
Sir,—Your correspondent, Kenneth Fea (August 5), states that “it is well known that flour milled from New Zealand wheat cultivars is of low baking quality.” As former directors of the Wheat Research Institute we regard this statement as totally misleading. In normal seasons most of the local crop is of quite adequate baking quality, and South Island millers and bakers have used the local product exclusively for the last 20 years with few problems, especially in the last 10 years. This has been made possible by the development of suitable cultivars by D.S.I.R. Crop Research Division and the Wheat Research Institute, with the support of the industry. New Zealand wheat is not quite as good as Australian in two aspects. First, millers are unable to extract as much flour from New Zealand and, second, bread doughs made from New
Zealand flour hold less watej-.i£ growers plant good culhyArs'; there is no need to: import; Australian wheat to maintain baking quality. — Yours, etc.; •
T. A. MITCHELL, R. W. CAWLEY. August 5, 1987.
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Press, 6 August 1987, Page 16
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173Wheat imports Press, 6 August 1987, Page 16
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