Milling wheat quality is variable in Kent, but most is usable, according to Francesca Lewis at Weald Granary.

Solstice had performed particularly well, with about 70% testing above 12.8% protein. About 56% of Cordiale met the same grade.

But although there were a number of low protein samples, careful blending meant most crops would achieve a milling premium, she said.

“Hagbergs have been fine, averaging over 300.”

Beans were now being combined in the area, and did not look too promising for human consumption quality.

And about a third of malting barley samples were failing to make the grade, she added. “A lot of the malting barley has split grains – it doesn’t look very good.”

Wheat admixture was another problem, as was the fact that some maltsers were refusing to take Westminster any longer. “It’s becoming harder and harder to get malting barley in.”

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