South Perth, Western Australia
July 11, 2003

The Western Australia Department of Agriculture has Japan’s soft wheat market in its sights, and is gaining new expertise in assessing soft wheat products for the market.

Scientific Officer Nerizza Sy will complete intensive training in the laboratory preparation and assessment of Japanese soft wheat products later this month at the Nippon Flour Mills’ Research Laboratory at Atsugi.

Ms Sy said the expertise would be vital in the breeding of soft wheat varieties in Western Australia for the Japanese market.

“Japan is an important market for soft wheat with a current demand of about one million tonnes.  Most of Japan’s requirement for this wheat type is met from imports of US Western White,” Ms Sy said.

“Entry to the Japanese market requires Western Australian soft wheat to compete effectively against Western White in terms of its suitability for products such as Japanese sponge cake, sweet biscuits and flour for tempura coatings.” 

Ms Sy said the existing Australian Soft grade was established 25 years ago based on the variety Tincurrin.

She said production rose to 400,000 tonnes during the 1990s but in recent years had fallen to below 100,000 tonnes due to more profitable alternatives and problems with the small grain character of club headed varieties.

“A new soft wheat project funded by the Grains Research and Development Corporation (GRDC) is currently under way aimed at rejuvenating the grade,” Ms Sy said. 

“The project aims to review the quality requirements of soft wheat in traditional markets like South Korea, Malaysia, and Southern China, and in particular Japan.”

Nippon Flour Mills has expressed interest in the development of WA soft wheat varieties and has agreed to provide product assessment training based on its strong links with the Department of Agriculture.

The training, sponsored by the GRDC, will focus specifically on investigating how sponge cake, biscuits and Chinese style and Japanese Udon noodles are assessed for the Japanese market.

Ms Sy said she would also use the visit as an opportunity to discuss the potential demand for new wheat products, attitudes to genetically modified wheat, and gather feedback on Western Australian noodle wheat suitability.