The Chinese will buy a mid quality wheat for their noodle market. They buy on the basis of price versus quality characturistics once a wheat class has met their minimum quality characturistics. This is changing somewhat as they move from state buying to individual mills but this will likely remain a commodity market.
The CWB has mainly sold lower protein 2CWRS and 3CWRS to this market in the early to mid 1990's when China was a major buyer (pretty much withdrawn in recent years). Prairie spring wheats do work in the noodle market but the older varieties have not had quality characturistics desired of the noodle market (too soft a wheat/low protein) - this is changing with new ones.
Our competition has mainly been Australian Standard wheat (ASW). This wheat has been mainly been of better quality than our prairie spring wheats for the noodle market (bred to satisfy this market specifically). The second competition would be US hard red winter wheat. As a note, the CWB priced off US HRW wheat for Chinese sales when I was there (this was the competition).
If you are looking at quality characturistics to satisfy this market, the direction of our wheat program would be to develop more white wheats (likely CPS white but the new white hard red springs may fit the need). Consumers want a nice crystal white noodle. With red wheats like CPS reds and CWRS, there tends to be some flecking (some bits of the hull as I rememember it) which puts the color of the noodle off slightly.
China is a market wild card this year with expectation they will return to the market. Internal inventories are coming down. This would result in larger export demand and higher prices.
The CWB has mainly sold lower protein 2CWRS and 3CWRS to this market in the early to mid 1990's when China was a major buyer (pretty much withdrawn in recent years). Prairie spring wheats do work in the noodle market but the older varieties have not had quality characturistics desired of the noodle market (too soft a wheat/low protein) - this is changing with new ones.
Our competition has mainly been Australian Standard wheat (ASW). This wheat has been mainly been of better quality than our prairie spring wheats for the noodle market (bred to satisfy this market specifically). The second competition would be US hard red winter wheat. As a note, the CWB priced off US HRW wheat for Chinese sales when I was there (this was the competition).
If you are looking at quality characturistics to satisfy this market, the direction of our wheat program would be to develop more white wheats (likely CPS white but the new white hard red springs may fit the need). Consumers want a nice crystal white noodle. With red wheats like CPS reds and CWRS, there tends to be some flecking (some bits of the hull as I rememember it) which puts the color of the noodle off slightly.
China is a market wild card this year with expectation they will return to the market. Internal inventories are coming down. This would result in larger export demand and higher prices.
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