GrainsWest Summer 2018

The Food Issue 2018 grainswest.com 33 WHAT DOES OURWHEAT MAKE? AROUND THE WORLDWITHWHEAT BY IAN DOIG Why Canadianwheat? Flour made with Canada Western Red Spring (CWRS) and Canada Prairie Spring Red (CPSR) wheat is popularly used in baked goods. These include pan breads, flat breads, hearth breads and more. Other nations frequently blend CWRS with their own wheat to improve flour quality. Its high protein and gluten strength produce excellent bread. Likewise producing nicely textured, voluminous loaves, CPSR is the central ingredient in breads and crackers. In North America, Canada consumed 8.3 MMT of its own wheat in 2016/17, while the United States imported 1.3 MMT of Canadian wheat. Both nations use it in baked goods of all description and in high-quality pasta. Mexico purchased 1.1 MMT for pan bread the same year. In Asia, CWRS produces noodles with a smooth, elastic texture and a pleasing bright-yellow colour. As well, in various nations, Canada Western Amber Durum lends a desirable yellow hue to couscous and firmness to high-quality pasta. ASIA LATINAMERICA AFRICA EUROPE Japan Wheat: 1.7 MMT Pan bread, high-quality pasta and noodles Vietnam Wheat: 0.9 MMT Steamed and deep-fried noodles China Wheat: 0.4 MMT Pan bread and noodles Indonesia Wheat: 1.5 MMT Pan bread and noodles Bangladesh Wheat: 0.8 MMT Pan bread, steamed and deep-fried noodles Peru Wheat: 1.2 MMT Pan bread, indigenous breads, high-quality and value-priced pasta Nigeria Wheat: 0.9 MMT Pan bread and high-quality pasta United Kingdom Wheat: 0.3 MMT Pan bread Italy Wheat: 0.8 MMT High-quality pasta, bread and pizza dough Belgium Wheat: 0.2 MMT High-quality pasta Columbia and Ecuador Wheat: 1.5 MMT Pan bread, hearth bread, high- quality and value-priced pasta Algeria, Morocco and Tunisia Wheat: 2.0 MMT High-quality pasta, couscous