Tag Archives: wheat

How Wheat Works

This website by the USA Wheat Foods Council tracks wheat from the field to the fork.



from: Wheat Foods Council
(click image for full story online)


This is in the form of an interactive graphic presentation in which you choose your wheat variety and watch it being “planted and growing”. After the wheat has grown (the stage where I am now) you have to wait for an email to enter the next stage.

Not really a good idea if you don’t have band width and not really high tech but you always learn a bit! Lets see what the next stages offer.
You are probably better of visiting the wheat page on Wikipedia if you want quick but quite extensive background.


The Cost Structure of bread in South Africa

This is a nice illustration of the cost components of making and selling a loaf of bread. The diagram is not to scale which is maybe a pity.



from: Financial Mail
(click image for full story online)


I expect a baker would find the structure of the bread (not the nicest looking loaf) as well as the structure of the cost as worthy of comment.

The second image, which is to scale, gives an idea of the relative size of the three principle cost components. The actual relative size of each component is a function of which figure within the ranges in the original image are used.



Ghanian Government Launches Composite Flours

Several articles in Ghanian newspapers refer to the 25th June launch of a composite cassava/maize flour. It is Manufactured by Women in Agriculture Development of the Ministry of Food and Agriculture.

The Statesman _ Business _ Cassava, maize composite flour launched.jpg

from: The Statesman
(click image for full story online)


Cassava, maize composite flour launched _ The Ghanaian Journal - News - Sports- Business - Videos - Entertainment - Profiles.jpg

from: The Ghanian Journal
(click image for full story online)


The articles tend to imply that the maize/cassava composite can be used to make bread on its own. However, any baker knows that wheat flour is necessary to make any raised bread and that only a few percent of other starch materials can be substituted for flour if the bread is not to taste different.

What I find more interesting is that this is a government initiative – do you think that such an approach has a real chance of success?