Locally grown durum wheat could lead to a new industry in pasta and bread, New Zealand

Published 2021년 5월 10일

Tridge summary

The Ministry for Primary Industries (MPI) in New Zealand is investing $100,000 into a project to evaluate the potential of locally growing durum wheat, a type of wheat commonly used in pasta due to its high protein content. Currently, most of the wheat used in New Zealand for baking and pasta is imported from Australia. The project, led by the Foundation for Arable Research, will also explore the market potential for high-end durum wheat flour and consider alternative commercialization models for marketing the flour to the food sector. The project also includes consumer research and product testing with chefs, bakers, and pasta manufacturers. If successful, this project could set a precedent for the cultivation of other specialty grains in New Zealand.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Italy is well known for its delicious pasta made from durum wheat, but soon Kiwis could be tucking into artisan pastas, pizza and bread made from wheat grown right here. Durum wheat, also known as pasta wheat, is a specialty wheat high in protein content which makes it easier to stretch. Now, the Ministry for Primary Industries (MPI) is helping to evaluate the business case for locally grown durum wheat. MPI will contribute $100,000 through the Sustainable Food and Fibre Futures fund to a $151,000 project led by the Foundation for Arable Research, to assess the opportunity for farmers to supply the growing demand for high-end durum wheat flour. Despite farmers growing high quality wheat, most the wheat used in baking and pasta i imported from Australia, where it can be grown more cheaply and on a larger scale. Foundation for Arable Research general business and operations manager Ivan Lawrie said high-end fresh pasta manufacturers currently use imported flour or semolina. A ...

Source: Stuff NZ