WHEAT GROWING.

Waikato Times, Volume 112, Issue 18802, 25 November 1932, Page 3

WHEAT GROWING.

dominion research. BAKING QUALITIES -O-F VARIETIES. PURE SEED BREEDING. (By the Wheat Research 'lnstitute.) The baking quality of New Zealand wheats is in general as good as that of other countries of similar climate—as good a,s that of, say, England, or the -Continent of -Europe. The quality of our Wheats is sometimes decried,' but the institute lias fully proved that Now Zealand wheats make Pour every bit as good as other countries whose yield is as high as ours, and belter than many countries with lower yields. Much wheat from Australia, for instance, -makes poorer loaves than average New Zealand wheat.

Some 3no samples of wheals have been milled and baked for the purpose of finding out. the baking quality of the New Zealand varielies. or of foreign varieties, commercially grown to some extent in New Zealand. In most eases six or eight varieties have been grown in one field so as -to get a fair comparison.

The loaves are -baked in batches of six, one of which is always the standard. in a special electric oven with rotating shelves made for the definite

purpose of giving even' loaf the same treatment. The loave-s are halted one day and judged the next, and the flour from every wheat is halted on two successive days, so as to get an average result. The baiter never knows what flour he is baking, in case his Judgment should be influenced. Marks are given for such things as volume, crust colour, crumb colour, texture, absence of crumbling when cutting, flavour and keeping quality. The Average Results. The following art! the average results of ilia best known varieties:— Av. bakinßscore; ill

It will ‘he seen that Hie Canadian wheals, Garnet and 'Marquis even when grown in New Zealand give very good results, lull, it must be remembered Dial their yields are so low that to grow them extensively would be commercially impossible. Tuscan occupies one of Ihe low positions, but. it. still pays us to grow it, because of its high average yield on neariv all classes of soil. It is one ot Ihe chief objects of the institute In evolve, a wheal with a yield as high as Tuscan's, and at the same time

baking quality as high as that of the best Canadian varieties. Jumbuck Promising. The following table show's the baking score of a few of the less common wheats. While these results are not enough 'to draw definite conclusions from, they give good indications of some kinds of wheat that we should encourage or avoid. Av. baking: score; 40 No. nr equals very trials. good. Jumbuck 7 39. J White Fife 4 34.0 Red Fife 10 33,7 Victor 8 22.8 The excellent score of Jumbuck is most promising, and indicates that this variety .should receive further trials for spring sowing, while the very low score of Victor explains why this variety, which yields so well on good land, has largely gone out of cultivation.

Jumbuck has so far been grown in Hie North Island especially in the Rangilikei, but one of the very highest baking scores ever obtained was from a crop of .Jumbuck grown at To Kuili.

The inslitule is making efforts lo encourage the growing of wheat in the North island bv emphasising the baking quality of Jumbuck and by assisting the Department of Agriculture in Ms work of breeding up pure seed of this variety, free from loose smut, which is one of its most serious diseases.

Garnet No. nr trials. 22 equals very good. 37.2 Marquis ...... 33 35.0 Yeoman IT J 7 32.0 Velvet • it) 31.5 Hunter* 1 li 31.3 Tuscan 68 29.2 Solid <?tra\v Velvet 18 23.8 Hres-dftouglit .... 25 2 0.7 Major 20 22.8