French boosting protein to increase wheat value
French boosting protein to increase wheat value
Pushing up protein contents is a key goal for the French
wheat industry. Charles Abel visited France to find out more
FRENCH farmers are being urged to boost wheat protein contents to meet the changing needs of domestic users and secure greater dominance of world markets.
Delaying nitrogen use and matching rate to crop need is the key to boosting protein content, stresses Luc Lescar, international relations manager for the French Technical Institute for Cereals and Forages (ITCF) at Boigneville, south-west of Paris.
To get that message across the ITCF is staging a series of 7 regional events this summer. Despite an entry fee of £30/person the "Quality Wheat" days attracted big audiences, 1300 attending at Grassoeuvre in Normandy and 800 at Le Magneraud near Bordeaux.
One reason for the drive for protein is the rapid shift towards industrial baking and catering.
Whereas a local craft baker makes 600 baguette loaves and 100 croissants a day, modern factories produce 3000 baguettes and 30,000 croissants per hour, with higher protein contents required to suit the mechanised system.
Export demand for quality wheat adds to the requirements for higher protein contents.
Buyers are now reflecting those twin pressures for higher proteins with new premium systems based around rapid near-infra red protein analysis at intake.
Previously there was no protein premium, explains Jacky Creuzet, manager of the 150ha (370 acre) ITCF farm at Boigneville and 126ha (310 acres) of his own. Most of his wheat is for milling, yielding 9-10t/ha, but rarely topping 10.5% protein. "The changes do present a problem, which we need to respond to," he says.
Last year some buyers like Champagne Cereales offered contracts paying a £9/t premium for superior breadmaking varieties, or £5/t for standard breadmaking varieties, with a further £1/t premium per 0.1% protein over 11.5% and a ceiling of £4/t.
Contracted growers must buy certified seed of the variety proposed by the co-operative, store grain separately, without storage insecticides and make at least three nitrogen applications.
This year things have moved further, with the introduction of a new quality payment grid. A bonus of 30p/t will be paid for each 0.1% protein over 11% for breadmaking wheats, with a ceiling of £4.50/t. For non-breadmaking types the bonus is halved. Grain below 11% protein is discounted at 15p/t for each 0.1%, down to £2.50/t for 9.5% protein wheat.
"The biggest problem is that too many growers use too much nitrogen too early," says Mr Lescar. "We want to push use later and get growers to make two or three splits. It is nothing new, but by using the latest tools we can show growers why they need to do this."
ITCF now advocates a reduced first dose, generally below 60kgN/ha (48 units/acre), followed by second dose when the ear is at 1cm, with enough N held back to supply at least 40kgN/ha (32 units/acre) to the crop between second node and flag leaf emergence.
"This last application is the key to better protein levels," stresses Mr Lescar. Nitrogen supplied just before flowering supports protein production, whereas earlier N can lead to excessive tiller and grain production.
Rates are determined using the Jubil balance sheet method, backed by the Hydro N Tester, to check the N content of plants, or the more cumbersome Jubil sap test.
"The weak point of Jubil has always been the effect of the weather after N application on the availability of N to the plant. Using the N Tester it is easy to check this in the field and fine tune the Jubil recommendations during the season."
The final application, between 30-80kgN/ha (24-64 units/acre) according to test results, typically lifts proteins 0.3-0.5%, without prejudicing yield or environment, says the ITCF. *
QUALITY WHEAT
• 44mt wheat crop.
• Higher protein goal.
• Industrial baking needs.
• Aids 19.5mt exports.
• New payment system.
• Late N the key.
• Jubil system + N Tester.
• 7 regional roadshows.
French farmers are being urged to boost wheat proteins to meet domestic and export market needs.
Qualiblé 2000
Each of the seven "Quality Wheat" field days being staged around France offers a one-hour presentation session, repeated six times a day, technical plots, associated trade stands, technical literature and experts on hand for one to one discussion. Variety choice, nitrogen rates, timing and application technique all come in for attention, plus a detailed explanation of just why higher protein contents are needed, how they will be measured and what impact they have on milling and baking processes. Organised by the ITCF and supported by a range of technical and commercial organisations, entry is £30/person, including lunch. Up to 8000 farmers are expected to attend.