A Taiwanese study team is hoping to find a solution to their country's dietary troubles in North Dakota wheat fields. Responding to a survey that says the average Taiwanese citizen needs more B-vitamins and fiber in their daily diets, the study team visited North Dakota June 15 to 17 to see how U.S. hard red spring wheat might provide the answer.
Among them were management personnel from three of Taiwan's leading mills: Uni-President Enterprises, Lien Hwa Flour Mill and Chia Fah Flour Mill. With them was U.S. Wheat Associates country director Ron Lu and Min-Su Tzeng, the former chief of nutrition for the Taiwanese Department of Health, now serving as an associate professor of nutritional science at Fu Jen Catholic University in Taiwan.
The purpose for the team's visit in North Dakota was straightforward.
"The consumption of wheat is increasing, in recent years, in Taiwan, and according to our initial nutritional survey, we have some B-vitamin and fiber deficiencies on our diet," Tzeng says. "We were thinking that the enrichment of the wheat flour or the consumption of the whole wheat flour will increase those deficient nutrients for consumption."
U.S. hard red spring wheat is known for its high levels of protein, gluten strength and high water absorption.
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"It has consistently remained a premiere choice in wheat imports for Taiwan, accounting for 21 million bushels in U.S. exports, making them the third largest buyer of U.S. wheat," says Wheat Commission marketing specialist Erica Peterson. "This year, exports are ahead of last year's pace and Taiwan could import an excess of 23 million bushels this year."
She says the high demand for hard red spring wheat in Taiwan highlights the country's need for high protein and strong gluten wheat for their traditional flour products.
"They are specifically interested in learning more about whole grain foods, whole wheat and flour fortifications," she says.
About 25 percent of U.S. wheat imports will be made into breads, 35 percent to 40 percent into noodles, 10 percent into cake and another 8 percent into yeast and other high-gluten foods.
The team saw presentations related specifically to whole grain foods and flour fortification, with baking demonstrations to illustrate how U.S. spring wheat can be used to market healthier foods in Taiwan.
"They want to see firsthand how quality hard red spring wheat can be used to make healthier food products and take that knowledge back to Taiwan to share with their companies and consumers," she says.
The team met with wheat breeders and quality specialists and were given an update on markets and pricing. The team also attended a discussion of healthy foods markets at the Northern Crops Institute.
"Demand for wheat-based foods continues to grow in Taiwan, encouraging continued use of our high-quality wheat," Peterson says. "U.S. wheat tends to be the top choice for Taiwan, but with constant competition, it is important to show them the quality characteristics of our wheat."
