January 01, 2001
by Emily Wilson
In his article "Several factors influence the choice of wheat for milling" (see World Grain, July 2000, page 32), author Tony Evers mentions "the economics of starch production." What are the situations and products where wheat starch is preferred over protein?
Asheville, North Carolina, U.S.
Editor's reply: Tony Evers replies, "The point I was trying to make is that being able to sell both starch and gluten are important for production to be profitable. I did not say that starch is preferred to protein. However, there are occasions when the value of vital gluten is low, and if buying high protein wheats involves premiums, the additional costs that this involves cannot be economically justified under these circumstances."