Red Wheat
In 2002 Premium Crops were reviewing the cereal market in the UK looking for added value opportunities for UK farmers. A chance telephone call from a UK farmer coincided with this review. The grower told us he had grown Canadian Wheat in the UK without problem and that, although the yield was lower than conventional Wheat, he could get sufficient value from a local market to make up the difference! After further research into varieties, imported values and agronomics Premium Crops agreed that this was indeed an opportunity for UK farmers!
Since 2003, Premium Crops have been developing the crop with agronomy trials, working with millers and securing the best varieties.
The variety A C Barrie, for whom Premium Crops are the agent, was especially selected because it is the most acceptable to UK millers and the most consistent in baking trials.
The strength of Red Wheat is in the protein and the quality of that protein. Red Wheat is a full 3% to 4% higher in protein than Class 1. Also the strength and elasticity of the protein (called gluten) is also superior. This means it can trap more gas in bubbles in the bread created by yeast during fermentation and also allow the bubbles to expand further, making the loaf larger. Red Wheat is the choice of Hovis for their quality breads.
Why consider Red Wheat?
- Substantial premium over feed Wheat - has been up to £170/mt
- Much lower input costs than for conventional Wheat - only half the N needed
- In the last 9 years 97% of growers have achieved full specification, compared to 29% for Class 1 Wheat
- For your security all production is backed by Blue Chip end users
- Sowing dates from October to April give you maximum flexibility
- Spring sowing allows cheap and effective control of resistant blackgrass
- Early harvesting - late July for November sown crops
- An excellent choice as part of your marketing risk strategy
