Higher-yielding red wheat will help meet consumer demands

End-user requirements are set to become more demanding – but UK growers are in a good position to meet them, as Louise Impey found out at a wheat breeding meeting at Rothamsted Research.

New higher-yielding red wheat varieties that grow in UK conditions and high-yielding low-protein varieties aimed at biofuel production were two of the key breeding goals identified by representatives from the bakery and bioethanol industries at the recent Wheat Genetic Improvement Network (WGIN) meeting.

Paul Molyneux of Hovis reported that the company’s research into using all home-produced flour had shown consumers were keen to back British farmers, believing they should support the national economy.

“There was indignation to the idea that we should have to import premium wheat when so much is grown here,” he revealed. “There was also concern expressed over food miles.”

Hovis’ commitment to baking loaves made from 100% British wheat became possible following the introduction of a Canadian ‘red’ variety, which was well adapted to UK conditions, he added.

“When we first looked at switching to 100% British wheat, we found the existing Group 1 and 2 varieties just didn’t deliver all the characteristics required. So from 2006-2008 we did some trials with a Canadian red wheat, and by September 2008 we had 600 UK farms growing it.”

That gave the company enough suitable wheat to convert to 100% British wheat in all its loaves, recalled Mr Molyneux. “We chose red wheat because it retains the quality and quantity of protein required for baking.”

Furthermore, it produced better loaf volume and crumb colour, he said. “With a brand as big and well-respected as Hovis, whatever you do has to deliver for the consumer.”

Fortunately, having 100% British wheat in their loaves has increased sales and Hovis brand share, he noted. “Yields do lag behind, which is why we had to come up with the right terms for growers.”

Mr Molyneux said the next stage was for both Hovis and the farmer to get better value. “In the long term, red wheat is too expensive. So we need to come up with better varieties and agronomy plans to suit everyone involved.”

In contrast, all Group 1, 2,3 and 4 varieties will be accepted by Vivergo, once the company’s bioethanol plant near Hull is up and running next year, said grain procurement manager David Maxwell.

“For now, our requirement is for wheat. All varieties will be accepted, there will be no premiums and no mycotoxin testing is required. We need 1.125m tonnes annually.”

However, there will be trading incentives and favourable allowances, he reported. “Supply is being done exclusively through Frontier Agriculture and membership of their Humber Gold Club.”

“Varieties that produce a high alcohol yield and have low viscosity – both of which are desirable as far as bioethanol production is concerned – will be our ultimate aim. But it’s still early days and we are feeling our way.”

Mr Maxwell admitted it was likely the company would move to soft varieties over a period of time. “Hard varieties cause some problems in the plant as they take more energy to mill.”

However, premiums are still three to five years away, he suggested. “There will come a time when specific biofuel varieties will be preferred. Simple Greenhouse Gas data, such as fertiliser and diesel use, will be another requirement.”

High-yielding, low-protein varieties, which require little fertiliser, are the ideal, he commented.

“For now, this must work for everyone. We need a constant supply of wheat all year round and will be happy to accept soft and hard varieties in 2011.”