Wheat, in its own right, is one of the most important foods in the world. It is a staple food for more than 2.5 billion people, it provides 20% of the protein consumed worldwide and, according to the FAO, supplies more calories than any other grain. Its long-term productivity, however, is threatened by rising temperatures, among other factors. Stress from… Read more »
The nation’s grain industry has made huge progress and responded effectively to concerns regarding the gluten strength of Canadian wheat, said Earl Geddes, Canadian International Grains Institute chief executive officer.
COFCO, China’s state-owned agricultural trading company, complained about the inconsistency and baking properties of Canadian wheat in the spring of 2013.