Domestic Wheat and Feed Grain

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1 Domestic Wheat and Feed Grain Dr Ken Quail General Manager- Technical Services GrainGrowers Dr Siem Siah Research Scientist GrainGrowers

2 Outline Report- What the World Wants from Australian Wheat Domestic market Consumption Milling industry Baking industry Feed market Take home messages

3 Report What the World Wants from Australian Wheat Survey conducted in 2011 vs What domestic and international wheat buyers want from us? Good points vs. concerns Interviews Flour and stock/feed manufacturers Bakers Download report at :

4 Domestic market feedback Classification is important (less important for feed) Wheat quality - no major issues Want more quality information of new wheat varieties On farm quality assurance (QA)/ traceability critical within 5 years GM wheat not acceptable for the foreseeable future

5 Domestic market feedback Classification remains important Wheat quality preferences Current or improved flour milling yields Consistency of quality Low dough mixing time High water absorption Balanced dough properties White flour colour

6 Domestic market feedback Specifications for flour are tightening wheat specifications need to reflect this Records (QA) for on farm storage buyers want evidence of safe storage and grain quality testing Concern over declining protein levels. Eg Gregory which yields well but has 1% less protein content. Less APH available

7 Domestic wheat market Total averaged wheat production: ~19 million tonnes

8 Domestic flour milling Three major flour milling companies Allied Mills (Cargill+ Graincorp) Weston Milling Manildra Use ~ 2.8 Mt of wheat to produce ~ 2.1 Mt of flour Bread market the largest >80% Export ~ 200,000t of flour Bread for myself is a material question. Bread for my neighbour is a spiritual one. - Nikoli Berdyaev

9 Domestic baking industry Two major industrial baking companies Goodman Fielder George Weston Rapid baking process High speed dough mixers Mixing energy is a major issue Time and temperature build up Consistent flour quality is important

10 The rest of the baking industry Supermarket production In store bakeries Par-bake frozen breads (bake-off) major growth Franchises Brumby s Baker s Delight Independent Retail Wholesale

11 Wheat quality issues? The classification system manages varieties Milling yield Dough mixing time Balance of dough properties Reduces risk of quality problems, eg. late maturity α-amylase The grading system manages physical properties Levels of screenings Reduces risk of problems eg. rain damage

12 Wheat varieties Unless specifically contracted the domestic industry is buying by grade eg. Australian Hard (AH) = base, blends with: Australian Prime Hard (APH) to Australian Premium White (APW) to Yield Grade = $$ A high yielding AH variety will be better than a high yielding ASW variety Advice: Select varieties that maximise your return Protein content

13 1 tonne of wheat $300 Milling 800kg of white flour $800 Baking 1150kg of bread / 1690 loaves of bread $5,900 Wholesale baker gets $2,028 Wheat makes up 18cents/ loaf Retailers make the money!

14 Million tonnes Which is Australia s largest grain market? Domestic Feed Grain Use Wheat exports 2012 chart

15 Domestic feed market Million tonnes 12 Mt > 80% are grains Poultry Pig Dairy Beef Other Total Grain Beef production growing most rapidly followed by poultry

16 WA - the largest grain production state, but consumes little feed grain QLD- consumes the highest amount of feed grain

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18 Grain security in drought years Domestic use (%)

19 Take home messages The domestic food and feed markets are significant and a constant Maximise production but seek to add value Understand buyer requirements Yield and protein targets Blend on farm Supply direct to flour and feed mills Record keeping (eg. Production Wise) and QA Professional standards of grain storage Delivery or grain pickup 7 days a week GrainVantage - determines NIR protein and moisture on-farm

20 Petroleum is more likely the cause of international conflict than wheat Simone Weil Thank you Website:

21 Baking Trends Supermarket breads produced by industrial bakeries Frozen par-bake Imported Artisan style Fast foods now a major part of the bread market Sponge and dough Frozen dough True Artisan hand made