The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1920-09-09
NORTHWEST DURUM WHEAT
ESTABLISHES MACARONI AS
STAPLE FOOD IN AMERICA
Fine Quality Builds Up Large Foreign
Demand - Farmers and Elevator
Concerns Warned Against
Mixture With Other
Grains.

BY JAMES WILLIAMS
President of the National Association
of Macaroni Manufacturers.
When Professor M. A. Carleton Of
the United States department of ag-
riculture, acting under the direction
Of Secretary Wilson, introduced durum
wheat into this country, no one dream
ed with probably the exception Of
himself, that Its growth and con-
sumption would ever reach the proper
ton that it has, and the farmers To-
Gated in the so-called semi-arid dis
tricts of North and. South Dakota
where this wheat is so successfully
grown have much to thank him for, as
the adoption of this wheat as crop
has transformed parts of these states
which were previously of little value,
into one of the most productive wheat
belts in the United States.
Until recently this wheat came to
market comparatively pure that is,
free from any admixture of other
grain, and of the finest quality, but
as the manufacture of macAroni dur
ing the interval had been developing
slowly, there was not sufficient de-
mand for the constantly increasing
volume Of durum wheat and as con-
sequence it was always at a discount
under the price of other wheats, with
the result that farmers were tempted
to seed the same ground with some
thing that would give no better re-
turns.
When wheats of different type are
alternated on the same field an ad-
mixture is sure to follow, and this has
been practiced to such an extent that
the situation is becoming alarming.
This condition has been further aggra-
waited by carelessness on the part of
the elevators handling durum wheat,
considerable mixing having resulted
through their neglect to properly clean
out bins that had been previously used
for storing other wheat.
Clean Wheat of High Quality Needed
In addition to the above, variety Of
wheat known as "Red Durum", which
has practically no value for macaroni
purposes, has been introduced and is
now grown in large volume, and unless
the farmers are made to realize the
seriousness of the situation, the manu-
facturers will be unable to compete
successfully with the foreign maca-
roni.
This is bound to mean decreased
demand for durum wheat products
which will be reflected in the price
of wheat to the farmer, and it is very
evident that if he is to get the highest
returns from his crop he must grow
clean wheat of high quality, which can
only be accomplished by sowing good
o1oo~ eooJ IN x.,o11 %;11oI cos1 fbo$ ic
free from weeds and other wheat.
MacarOni Becomes Staple Food
The situation at the present time as
regards the manufacture of macaroni
products from durum wheat is most
encouraging. American manufacture
ers very soon discovered that through
the use of the proper quality of dur
UNI flour and semolina they could pro-
duce as high quality macaroni as was
made anywhere in the world, and the
consuming public was quick to recog-
nize and appreciate this fact, with the
result that the demand for American
macaroni has grown to such an extent
that now instead of it's being rare
dish with the average family it is one
of the staple foods. Furthermore,
this fine quality has been responsible
for building up large export demand
which now absorbs millions of pounds
annually.
The American macaroni manufac-
turers recognize that the growth Of
their industry is largely due to the
quality of pure durum flour and semo-
lima used and insist that the millers
furnish them with the very best, but
it is evident that within recent years
farmers and elevator men have become
more or less careless in the selection
of the seed and the handling of durum
wheat, as large quantity of wheat
has appeared on the market with an
admixture Of other varieties which
will neither produce good bread nor
macaroni, and although the quality of
the wheat may be of the best, it has
been thoroughly demonstrated that
flour adapted to breadmaking will not
produce good macaroni and durum
wheat -four will not make good bread,
so that an admixture of the two is
unsuited for either purpose; conse-
quently must sell at considerably
lower price than either pure spring
wheat or pure durum wheat, which
naturally results in a serious loss. to |
the farmer.
This mixing Of spring and durum
wheat has now become such menace
that in order that macaroni expert
may continue to grow and to enable
the farmer to secure the best price
for his durum wheat, the National
Macaroni Manufacturers association
feels that it is necessary to issue a
warning to the farmers and elevators
men of the northwest. The associa-
ton believes that for the betterment
Of all concerned, the farmer should be
urged and encouraged to grow wheat
Of the proper quality and the millers
and elevators interested should do ev-
erything in their power to make it
easier for him to procure the right
kind Of seed at reasonable price. In
this movement a great deal can be
accomplished by cooperating with the
Spring Wheat Improvement associa-
ton which has recently been organ
lied.
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