REGINA – Canadian Wheat Board officials hope bringing Asian researchers here will help Canada to better use its noodle.
The board announced during a seminar in China that four Asian researchers who work in industries that process Canadian grain will be given fellowships to study in Winnipeg over the next two years.
“We really want to look at new applications and enhanced applications of Canadian wheat in Asia,” said Deborah Harri, a communications officer with the board.
By having Asian scientists work with Canadians at both ends of the industry, the production of the raw grain and its processed use, will be brought together, Harri said.
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Canadian plant breeders and the grain industry will be helped by working with Asians and getting first-hand knowledge of what they are looking for in wheat products, she said.
Asia is expected to be an area of strong growth for Canadian grain exports, Harri said, so ensuring Canadian grain meets those countries’ standards is essential.
Asian products such as white noodles, steamed breads and dumplings require exact standards of wheat. As well, quality demands of Asian consumers are increasing.
Australia is a major competitor for Canada in Asian markets and Harri said the board wants to be able to supply the high quality white wheat that is demanded for the expanding noodle market.
Canada has been selling a white CPS wheat to Asian markets for noodle production, but Karma, a newer wheat, has a potential to be better for processing and appearance.
Asian consumers want noodles to be bright white without bran specks.
