New Zealand farmers grow quality wheat but most of us aren't eating it

게시됨 2021년 4월 10일

Tridge 요약

New Zealand wheat farmers, some of the most productive in the world, find that the majority of their produce is sold for animal feed while bread is imported from Australia. This situation arose after the government's control of the industry ended in 1987, leading to consolidation and foreign ownership of mills. Despite the higher yield per hectare in New Zealand, the low cost of land and transportation in Australia makes it a favored source of wheat. The Foundation for Arable Research is advocating for the establishment of a local grain economy, with efforts to promote local bread and pasta. There is resistance from supermarkets, and only a few bakeries, like Shelly Bay Baker, are using local flour. The government is being urged to support this movement to strengthen food security, diversify farming, and improve land use.

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원본 콘텐츠

Wheat farmers are some of most productive in the world but the vast majority of it is sold for animal feed while the bread we eat is made using imported Australian flour. That was not always the case. Historically the country produced its own grain for baked products and not that long ago there were 30 or 40 mills across the country. Going back further there were hundreds of mills, according to the book, Flour Milling in New Zealand. The country was self-sufficient in wheat production until government control of the industry under the Wheat Board ended in 1987, and led to imports by the mid-1990s. The Foundation for Arable Research chief executive Alison Stewart said like many other industries, consolidation took its toll and big companies with economies of scale took over milling. “And so now we really only have four major mills in New Zealand and bar one, they are all overseas owned.” Most of the wheat eaten in New Zealand comes from Australia where land is cheaper and greater ...

출처: Stuff NZ