The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-10-12
MACARONI WHEAT
TN LARGE DEMAND
Last Years Output Sold at a
Fancy Price-La1ge In
crease Predicted.
From The Journal Bureau, Colorado Building,

From The Journal Bureau, Colorado Building
Washington.
Washington, Oct. 12.-Mark Alfred
Carleton, cerealist of the department
Of agricultural, has prepared compre-
hensive paper on the commercial status
of durum on macaroni wheat, which has
been published as Bulletin No. 70, Of
the bureau Of plant industry. Mr..
Carleton says that the commercial value
of this wheat, once despised, has been
demonstrated beyond doubt, not only
for macaroni making, but for bread.
Previous to 1901, he says, this wheat
could not usually be sold at the eleva-
ly grown-in small quantities only, for
stock feed: In the past year or two,
however, the production has increased
in response to a decided demand, and
the price last spring ruled above that of
the hard wheats of the northwest. On
March 10, last. the price Of ,durum
wheat at Buffalo was $1.03 a bushel,
tanned. since May, ST a bushel has
been offered at Buffalo for No. 2 durum
wheat, to arrive on the opening Of lake
navigation.
Mr.. Carleton says that it is most
striking fact that 6,000,0 900 bushels-the
production last year-of a grain former
1y rejected should be sold at fancy
price toward the close Of the winter,
long before the new season opens. Most
! important of all, much. the larger por-
ton was sold to the mills for making
bread flour.
| Mr.. Carleton sums up the special
qualities of commercial value of durum
wheat as follows:
So long as durum wheat Is grown
where it is well adapted, 1t will always
| possess certain special qualities Of COM
mercial value not existing to so great
degree in other wheats: CD In the
strictly semiarid districts it usually
ripens earlier than other spring wheats.
This allows the wheat a greater chance
to escape insect and fungous pests and
thus insures a plumper, finer kernel. CD
| Freedom from rust and smut Is still fur
! Their insured by the natural resistance
| Of this wheat to the attacks Of such
| fungi. 60 Hard spring and winter
wheats are known to produce harder.
| better grain in the drier districts and In
dry seasons. Durum wheat, being par
ticularly adapted to such conditions, al
ways furnishes an excellent hard grain
without a corresponding decrease in
yield. "a Accompanying this drought
resistance and hardness Of grain is a cor
! responding increase in the quantity and
quality Of the gluten. (5) In the analy.
ses of flour and bread it is shown that
the sugar content of durum wheat is con-
siderably greater than that Of othel
wheats. (6) The extreme dryness OF
the durum wheat grain in good season
gives the flour a great power Of absorb
ton, which, other conditions being equal
allows the baker to obtain more loaves
from the same weight of flour, and II
some cases would thus give this wheat {
great advantage over other wheat flour:
of less absorption.
Experiments in the use of durun
wheat -four was conducted in various
parts of the country, largely thru
the urging Of millers in North anc
South Dakota, and the fact that it has
become a factor in the -four market is
shown by the demand at Buffalo. Com
mission houses in other parts of the
icountrv report. an increasing demand
= from bakers, which Mr.. Carleton says
is justified by the excellence Of the
bread made from this flour. He says
that by the autumn of this year there
will no doubt be at lease, twenty five
important mills thruout the country
using durum wheat.
; Mr.. Carleton says: 3...~."
, This wheat will be sold during the com
ing year at Kansas City, Omaha and Gal
Duluth, and there will be a very larg
increase over last year in the produc
ton Of durum wheat in the district
tributary to these points.
H. G. Stevens.