N.Z. FLOUR

Hokitika Guardian, 6 December 1928, Page 7

N.Z. FLOUR

better kinds of wheat

WANTED

DUNEDIN, Dee. 3

The suggestion made hv Dr llilgondorf in his lecture to farmers in Christchurch that local wheat was not good enough for modern methods of

making bread was referred to a prominent Dunedin miller, who said lie agreed with the Doctor to a certain extent. Wheat grown in New Zealand lie said, was quite all right, hut the trouble was that we were not growing sufficient of certain kinds. In conjunction with the Government Research Department, millers were trying to induce farmers to grow more of the bet-ter-class of wheat, such as Velvet, Pearl and Hunters. AH (lour at present was being made practically from Tuscan, which was not of such a high grado as the others. Though the flour which was being used at present was good, there was no doubt it was not as good as Canadian and the liest Australian, which, of course, would always be harder and dried owing to climatic conditions Last year the local wheat was of a particularly good standard, but we could not expect the wheat being grown at present to bo better than Canadian or Australian. Under the system of control farmers had got into the way of growing wheat that gave me biggest yield, but they needed to he induced to grow wheat which would give the best quality of flour. Certainly there had been a big change in the methods of baking during the last few years, but lie thought our flour would stand the quicker process. Tf millers had a larger proportion of the better kinds of wheat, the flour of course, would be of better quality.