THE STAPLE THE WORLD TURNS TOWARD – AUSTRALIAN WHEAT
Premium quality and in constant demand
With most Australian wheat sold overseas as the staple grain of Indonesia, South Korea, Japan, Malaysia, Vietnam, and Sudan, the bumper crop is considered peerless in terms of quality, taste, and resilience. With the Single Desk export system dismantled in 2011, Australian growers can now take their grains and seeds directly to the world market.
Australian Wheat
grains
Australian Prime Hard wheat is one of the highest protein grains used in artisan European breads and luscious Asian noodles such as ramen. Premium white is found in Hokkien noodles and Middle Eastern flatbreads, while Australian Premium Durum is the top choice of pasta makers – even in Italy itself.
Soft wheat is often the go-to for flour in scrumptious cakes and pastries while Japanese chefs prefer Australian Noodle Wheat for their precise manufacture of Udon noodles. No matter the grain, half the world clamours for Australian wheat.
seeds
Higher yields, better resilience, and constant improvement means the world wants to replicate Australian wheat. Breeding stations are combining new durum, triticale, and specialty wheats for export abroad. Over one million combinations are tested each year, proving our reputation for consistent excellence.
Do you grow hardy and quality Australian wheat?
Join the AusFood Alliance and market your crop to the world.
