WHEAT GERM.

Auckland Star, Volume LXXI, Issue 221, 17 September 1940, Page 6

WHEAT GERM.

There are one or two points fill demand further consideration before tht manufacture of wheat germ bread M recommended by the Wheat Reseftrtk Institute is allowed to assume great# proportions and perhaps create a position not contemplated by that body. According to sound authority wheat contains 1} per cent of the germ. Up to the present this germ has been port of the so-called offal rejected in the mine facture of our white flour, bnt playiaf an important part, in our animal hwbandry as a food for live stock. The germ constitutes about- 10 per cent of the volume of this offal, and a* th* other constituents are mainly rich ia indigestible matter, the former mvi comprise practically the whole food value of pollard, etc. The percentage recommended by the institute is 10, and this means that for every 200Tb hap of flour used 2001b of pollard" will be rohbed of the bulk of its nutritive dement The questions to 3>e answered are first what extra food value or health-giving properties are imparted to the bread hjr this new process and secondly how do they propose to compensate for the lo* of food value in the pollard. On the face of it, it looks as if the benefit to bread eaters will be illusory and the loss to poultry farmers and others considerable. INQUIRER.