WHEAT RESEARCH

Evening Star, Issue 21519, 18 September 1933, Page 14

WHEAT RESEARCH

FIVE YEARS OF USEFUL WORK • Dr Deuliam, chairman of the Wheat Research Institute, has promulgated the following .statement: The Wheat Research Institute was founded five years ago to give opportunity for those concerned with the wheat industry—namely, wheat growers, millers, and bakers—to enlist the aid which science can render towards assisting them in their respective spheres. At that time statements had been repeatedly made that the quality of New Zealand bread had fallen off to such an extent that the per capita consumption of bread was on the decline. Each section of the industry, while not being fully convinced on this point, felt that there was probably something in the contention. WheatptowcVs, millers, and bakers wore most anxious that the consumption of bread and other Hour products should not only Ix 3 maintained, but also increased. They realised very fully the importance of catering for the wishes of the consumer, and they felt that this could largely bo done by the provision of better bread and better flour. The aim of the institute was sot accordingly, and the interests of the consumer were placed first. The next step was an examination of the industry to ascertain where the defects arose, to ascertain their nature, and above all, to endeavour to introduce remedies. Complaints raised by bread consumers were naturally first voiced to the bakers, who in turn complained to the millers of the quality (if the flour. Millers were of the opinion that if they were only given better quality wheat they would have'no difficulty in producing the requisite typo of flour demanded. The general belief was that flour made from the dominant variety of wheat—Tuscan—could by no treatment other than by generous admixture with imported flour be made into good bread. Yet to the farmer Tuscan, with its high yield per acre and its capacity to withstand shaking from the severe nor’-west winds, was in many ways an ideal variety. In order that its quality might be improved and additional protein added to its content it was decided that a programme of breeding and selection work should be laid down by the Wheat Research Institute. Already the foundation of such work had been laid by the work of Dr F. W. Hilgondorf at Lincoln College. Consequently the services of a first-rate wheat breeder and plant geneticist were sought, and obtained in the person of Dr 0. H. Frankel, who, trained under Sir Roland Biffen, was aware of ail the latest methods and practices adopted in wheat breeding. A vigorous programme of wheat selection and wheat breeding was thereupon inaugurated, and the results may be reviewed to-day by stating that a new breed of wheat, _ possessed ofM the virtues of Tuscan in regard to ind resistance, with the capacity for equalling Tuscan in its yield per acre, capable of producing an additional yield of from 2 to 3 per cent, of flour, i. • an increased . baking score of 10 icr cent. Further, at the time that the institute was launched the varieties of wheat in New Zealand had become very mixed. The institute sought samples of the different varieties grown u. ah parts of the dominion, and cleaved up the nomenclature of these. Pure line selections were made, and increased by co-operation with the pure seed station of the Department of Agricnib xr<;, so that to-day wheatgrowers are assured of receiving certified strains of the best varieties. . : . The certification work carried out in co-operation with the Department of Agriculture has expanded greatly, has maintained a high standard for seed wheat, and has assisted in the elimination of undesirable varieties which were proved to be unsuitable for milling purposes. At the same time ihe work of selection and certification has enabled many serious diseases, such as smut, to be put under a fairly' complete measure of control. The average quality of the wheat grown to-day is therefore very different from what n was five years ago, as farmers have keenly sought certified seed, and in no season has the supply been adequate to meet the demand. • . The Wheat Research Institute has imported some 2,000 varieties of wheat from every wheat growing area in the world. Some have been tried out under New Zealand conditions, with a view to ascertaining their suitability locally; others have provided material for breeding purposes. Wheatgrowers have, in consequence, been saved the trouble of importing and testing for themselves overseas varieties of wheats, while tested by the standards of the institute.- , Turning to the laboratory side of the work, where wheat has been subjected to milling, baking, and chemical tests the range of work covered has been surprisingly large for the small staff engaged. ' Mr H. E. West, chemist to tbo institute, and his assistant baker, Mr A. M‘Donald, have been kept exceptionally busy both on research and on routine problems covering a very wide compass. Soon after the institute was started header harvesters were again introduced. Previously they bad been regarded as failures because of the uncertainty as to how and when they should be used. They presented a new problem to the farmer, who was now obliged to alter his idea as to the appropriate stage of maturity at which to put the machine into the crop. The institute enabled this difficulty to bo overcome by the system of moisture testing which it introduced,' and which provided service and advice for farmers in all districts, with the greatest promptitude, With tilts information the farmer was guided as to the best course to follow with the grain, and after it had left the machine, with the result that the quality of the wheat dealt with by the header harvester equalled that secured from the ordinary threshing mill. The header harvester, guided by the scientific assistance available from the laboratory, was able, therefore, to operate successfully in the somewhat questionable conditions of Canterbury, and farmers were enabled to take advantage of the savings in harvesting costs which this machine made possible. The institute also took up the matter of maturation of wheat, investigated the processes of sweating, and acquired information which rendered it easy for the wheat to bo brought to that stage when it was in the best condition for milling. With the increasing use of fertilisers in connection with the wheat crop fears were being expressed that these in some way affected the quality of the flour. The fears were largely conjectural, were based on no real foundation, and they were only finally disposed of, when, after several years of careful trial and analytical work by the laboratory, it wiis shown that-the influence of manures affected yield only. They neither improved nor injured the actual quality of the grain and flour. But perhaps it was in the difficult harvest of 1932 that the institute rendered the most spectacular aid to wheatgrowers, and to the millers. Climatic conditions made this year probably the

worst on record lor wheat growing. The weather both at harvest time and before was such as appeared to ruin utterly the quality of the grain. The institute, however, carried out numerous tests which showed that many thousands of bushels which otherwise, on inspectional tests, would have been rejected by the millers as unsuitable for milling purposes, were actually made vise of, and this was particularly welcome in a year when crops were unusually light, and Now Zealand appeared to be faced with something of the nature of a wheat shortage. There are many other ways in which the laboratory has rendered direct services to the wheatgrowers. Enough has been mentioned in this connection for the present. Millers have drawn to an increasing extent upon iho services which the laboratory is capable of rendering. Probably more than one-half of the wdieat milled in the doririnion to-day is subjected to tests by the laboratory. The art of milling can profit a great deal by having recourse to the science of the laboratory. Wheats received from farmers have been subjected to the more precise scientific tests of the laboratory, and with these results millers are in a much better position to balance their grists, and arrange their blends in order to maintain a high even standard

of flour. • The moisture, protein and carbohydrate content of wheats are now definitely known in advance; the baking score of different flours and different blends of flour are regularly assessed, and all abnormal characteristics of wheat and flour ascertained before processing is commenced. In the past great difficulty has been experienced in doing this, as it was well nigh impossible, by ordinary inspection methods, to gauge accurately the quality of wheat drawn from such a wide variety of soils and climatic districts as prevail in New Zealand. In particular was this borne out in the abnormal year of 1932, when to a large extent all the ordinary adopted methods of assessing wheat quality failed. Bad quality flour resulted, bakers were confronted with exceptional difficulties, and consumers were loud in their complaints about the bread they were receiving, and sales fell off. It was then that the laboratory tests showed their efficiency, and made the best possible use of wheats which it was undoubtedly most difficult to deal with, resulting in the quality of flour improving to a marked degree in a short space of time. The laboratory has done a great deal to ease the problems of the individual millers, and to enable them to hand on to bakers flours of even grade and quality. The institute has also been able to assist millers in a number of matters of milling technique, and in this way the effects of long-established milling practices are better understood, and they can also bo directed in such a way as will enable improved quality flour to result. The educative value of the institute has been very real, and has_ shown itself capable of being rapidly incorporated into industrial practice. New uses for wheat and wheat products have been sponsored by the laboratory, up to the stage when they can be taken over by commercial interests and placed upon the market. In this line of activity there have been several new developments which are uow a part of established businesses. BAKEHOUSE PROBLEMS. Bakers have drawn upon the laboratory in large numbers for solutions of the wide range of problems which occur in the bakehouse. The institute has tested large numbers of flours which were reputed as giving abnormal results. and has investigated numerous bakenouse troubles which from time to time have caused serious losses. Oven efficiency, temperatures, processes, and new products of the bakehouse are among the matters which have received attention at the institute. Bakers in general have profited from the standardisation of the flour, and from the selection of the appropriate varieties of wheat, functions which the institute has performed earlier in the chain of operations. Inquiry has shown that complaints regarding flour quality; have grown much Jess since the inception of the institute, and when such do arise both millers and bakers feel that they have in the institute an organisation which will assist greatly in overcoming any such difficulties with certainty and promptitude. It can truly be said that the aims of the founders of the Wheat Research Institute have been most successful. Early realisation by all those participating in the work, that attention had to bo devoted to the whole chain of processes from field to bakehouse, has borne good results, and has enabled the institute to follow a sound policy which is proved by its achievements to date. It so happens, of course, that where charges are involved in a regular sequence of activities, improvements come slowly and often imperceptibly. .Spectacular advances were never anticipated or expected. Improvement has, nevertheless, been gradual b t substantial. There are other aspects of the Wheat Research Institute to which I would like to draw attention. • The first is the degree of confidence which has been imbued in the industry by its participation in research. This has replaced'the vacillating attitude of uncertainty which was characteristic of wheatgrowers, millers, and,bakers, five or six years ago. They have felt that in the development of research in their respective spheres they have cemented the whole industry together, and given it a solidity which provides for its further development along sound lines. In the face of the troubled economic conditions of the times this confidence counts for a great deal. The industry realises that it has noiv provided for itself the means whereby it* is assured of being kept abreast of all -scientific developments and of reaping such benefits as accrue therefrom. ~ . In the second place, the research has been under the direction, guidance, and supervision of representatives ot the industries themselves. ThO' Wheat Research Institute Committee is dominated by industrial interests. These act in association with representatives of the Government and of Lincoln College. At the quarterly meetings regular ‘ reports of 1 the progress or the work are considered, and the problems which still remain to be tackled are discussed. It has been a very gratifying feature to find that representatives of the industries concerned have been most anxious to - render each _ other mutual assistance on matters which atfect the welfare of the whole industry. If anv section of the industry has brought forward a request for special assistance which primarily concerns itself, but which the other sections realise is, at the same time, for the advantage of the whole, united support lias always been accorded to such proposal. All have kept in mind the aim of turning out the best quality of product for the consumer, and to do the enlistment of scientific assistance or guidance in any stage of the industry has been sure of universal support. This attitude of mutual assistance between sections of an industry which, in general, have more points of conflict than of co-operation, is fraught with, much good, and has contributed , greatly to the successful application of research and new knowledge in the industry. The Wheat 'Research Institute is probably unique throughout the world. Though there are cereal laboratories in most countries of the world, these are generally maintained by one particular interestj as for example, by bakers themselves or by flour-millers. There is no other instance where wheatgrowers, flour-millers, and bakers have combined to provide the funds and the direction for a Research Institute on the lines of that at present established in Christchurch. This is a notable feature, arid exemplifies what can be achieved by the co-ordination of various related sections of an industry when they act in concert with the clearly defined purpose of rendering service to the public through the adoption of improvements within themselves. At the present time, when stabilisation is much required in industries, when there is need for inspiring confidence in .the future, when it is essential for every industry to be prepared for profound and' unexpected changes which will lead it out of the slough of economic depression, the importance of reliance upon methods of science and research cannot be overstressed. The example of what has been achieved by the Wheat Research Institute should therefore stimulate other industries to take stock, and place greater reliance on what can be gained by placing greater reliance upon research.