Taiwan Wheat and Flour

When it comes to Taiwan wheat, we can"t start with the characteristics of the producing area. We may have to mention the history of wheat"s rise and fall and recultivation in Taiwan.

「Eating habits change the fate of Taiwan wheat.」

At present, we eat 99% of the raw wheat bread we import every day. However, it was known that in the 1960s, Taiwan ’s wheat output peaked at 40,000 metric tons. After that, the US-Australia relationship was strongly publicized and changed Taiwan ’s eating habits. Rice foods have been converted into pasta dishes. Until now, the westernized diet, children do not like to eat, and they like to eat pizza and pasta.

As the proportion of imports climbed, only 70 hectares of Taiwan wheat remained in Taiwan by 1997, and the provenance was retained by Taichung Township, Taichung. The first wheat culture festival was held in Daya Township in 2004, and I wish the Republic to promote the recultivation of Taiwan wheat in 2007, and cooperate with the Housewives Union to encourage smallholder farmers to grow wheat, hoping to reopen the road to wheat in Taiwan by expanding the planting area. After working hard, in 2012 I would like to cooperate with Lianhua Flour to officially enter the Taiwan wheat industry chain. In 2013, the government"s "fallow land activation" subsidized the planting of 45,000 yuan per hectare of wheat, after which Taiwanese brands such as "Wheat Well", "Eighteen Wheat", and "Oulemai" appeared in succession. In 2014, Taiwanese ate more than 40 kilograms of rice a year less than 20 years ago, but added more than 30 kilograms of wheat. Wheat imports reached 1.3 million tons, while the annual domestic wheat output in 2016 reached 800 metric tons.

Baking industry sure, let Taiwan wheat shine
After the International Baking Exhibition 2015, the flavor and use of Taiwanese wheat have gradually attracted attention from the baking industry. Several new generations of Taiwanese wheat-based breads have been well received, which has also broken everyone"s one-sided impression that Taiwan wheat is not suitable for baking.

In 2010, Master Wu Baochun won the World Bread Masters Championship with Taiwanese ingredients and fermented with Taiwanese wheat. Bakers who are interested in trying Taiwanese flour also have their own observations and experiences to ensure the quality of Taiwanese flour.

Taiwan wheat is fresh
Compared with imported flour, Taiwan flour has no additives such as vitamin C and amylolytic enzymes. The freshness is the advantage of local flour, and its wheat aroma and flavor are better than imported flour. However, part of the price is the current challenge. The domestic price is three times more expensive than the imported one. In terms of price, the Japanese government is self-governing for food. Although the price of local production in Japan is five times more expensive than the imported one, it still promotes domestic wheat. The price space in Taiwan depends on more consumer support. If there are more supporters, the wider the planting area will be, the cost of flour mill manufacturing will decrease, and the good cycle will be accumulated so that supply and demand can be balanced and improved.

Where are the wheat varieties in Taiwan?
Lin Xunshi, an agricultural improvement farm, is an expert in wheat breeding. "Wheat was originally a temperate crop. The suitable season for growing wheat in Taiwan is from late autumn to early spring. It happens to be the second-phase rice crops of farmers, and no first-phase rice crops have been planted. In addition, wheat likes to grow in a cool and dry environment, so south of Miaoli, north of Tainan, and Taitung and Hualien in the east are all suitable places for growing wheat. "

According to the experience of wheat farmers, the planting experience in each area is different, and the method of cultivation must be adjusted. Taichung Daya, Changhua Great City, Chiayi Dongshi, and Hualien Shoufeng all have different experience values. After the government, small farmers, flour mills, manufacturers, consumers With all efforts, Taiwan wheat and flour will eventually come out of a well-known avenue.

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References

History of Taiwan Wheat (Happy Republic)
2014 Taiwan Wheat Report (Upstream and Downstream)
Qingming Valley Rain: The Road to the Revival of Taiwan Wheat (Tuan Media)
Taiwan Agriculture Story House
Taiwan wheat international certification, praised by Asian bakers (upstream and downstream)