Wheat Research Institute Strives To Improve New Zealand Wheat

Bay of Plenty Beacon, Volume 12, Issue 21, 13 February 1948, Page 8

Wheat Research Institute Strives To Improve New Zealand Wheat

When they buy a loaf of bread few New Zealanders realise the extent to which those concerned in its production—wheatgrowers, millers and bakers—are helped by the Wheat Research Institute in Christchurch.

The Institute, which began its work -20 years ago, is an activity of the Department of Scientific and Industrial Research. The Institute is administered by a committee of three farmers, three flourmillers, three bakers, four representatives of Government Departments, one from Canterbury Agricultural College (Lincoln), and one representative of the grain merchants. Christchurch is the most convenient place for such an organisation, as 80 per cent of New Zealand wheat is grown in Canterbury.

In its work of research, advice and teaching, the purpose of the Institute is to improve wheat, flour and bread, and so is concerned with the special problems of the three branches of the wheat industry—wheatgrowing, milling and baking—and also of the consuming public; The work involves research in plant breeding to produce suitable varieties of wheat, and in the techniques of milling and in the baking so that practical assistance can be given to millers and bakers. It also involves testing of flour and bread for quality.