Fig. 31: Argentina's principal wheat-growing areas
1. Wheat Growing Areas
Argentina's wheat growing region is divided into seven zones: I, II North and II South, III, IV, V North and V South (Fig. 31). The zones differ in respect of both climate and the nature of the soil, with higher temperatures and dryness in the northern zones and lower temperatures, sometimes even cold conditions, in the south. Usually there is more precipitation in Zones III and IV. This means that the yield per hectare is higher in these areas, but the protein values are often lower. Nor is it easy to draw conclusions about processing and baking quality, since in recent years, especially, there has been a trend towards higher-yield wheat in Zones IV and V South, in some cases resulting in poorer baking properties.

2. Marketing of Wheat
Wheat is currently marketed in the categories shown in Tab. 46.
Tab. 46: Current standards for the marketing of Argentinian wheat
The uses of Argentinian wheat are shown in Fig. 32, taking the year 2003 as an example. Most of the wheat is exported (Tab. 47). The most important customer is Brazil, which imports about 70% (Tab. 48). Other buyers are Bolivia, Paraguay, Uruguay and Chile.
Fig. 32: Uses of Argentinian wheat, 2003
Exports are falling year by year because there are no quality standards. If Argentina could offer quality wheat, exports would increase again immediately. The neighbouring countries and other countries of South America that currently import quality wheat from the USA, Canada and even Europe would buy guaranteed quality. Of course Argentina's wheat producers would be more than happy to increase their production if they could achieve better prices, but this can only be done through guaranteed and consistent quality. Tab. 55 gives an overview of wheat qualities and their fluctuations.
Tab. 47: Size of crops and flow of commodities for Argentinian wheat

Tab. 48: The chief importers of Argentinian wheat47: Size of crops and flow of commodities for Argentinian wheat
3. The Market for Flour
Much the same applies to exports of wheat flour as to exports of wheat. The biggest buyers of flour made from Argentinian wheat are Brazil, Bolivia, Paraguay and Chile (Tab. 49). In Argentina, wheat flour is divided into 5 types (Tab. 50).
Tab. 49: Exports of flour (t)

Tab. 50. Grades of Argentinian Wheat Flour

The big industrial bakeries, biscuit and pasta factories and other bulk consumers are supplied exclusively by large mills that are able to meet the quality requirements stipulated by the buyers. But many medium-sized and small bakeries (processing up to 1,500 and 500 kg/day respectively) have quality problems, and there are about 20,000 such bakeries in Argentina. Most of them are supplied by small and medium-sized mills whose flour quality differs greatly and also fluctuates. So most bakeries buy their flour from 2 - 4 mills and mix it to keep the quality fluctuations as small as possible. In the choice of suppliers the price of the flour plays an important role, and the price is nearly always lower if the quality is poor. Flours for making bakery products and pasta are expected to have the following basic characteristics (Tab. 51). This means that only certain wheat varieties are suitable for particular applications. Some others may be "pepped up" for these purposes by flour treatment. Because of the poor wheat qualities, many mills treat their flours. This requires careful consideration, since nearly all bakeries use baking improvers. Overdoses may easily result, and they impair the quality of the bread.
Tab. 51: Flour requirements for specific applications
4. Wheat Harvest of 2003
At 3.84 mio t, Zone V South had by far the biggest crop (Tab. 52). The main reasons for this were the good quality of the soil, the fresh ground water, the use of fertilizers in some cases and normal precipitation and temperatures. Conditions were similar to this in Zone IV, where the second-largest crop was achieved. But the consequence of the large crops in the two zones was very low gluten levels. It is noticeable that in these zones the stability of the Farinogram was very good, whereas water absorption was poor. Apparently the reason was the unusually low soil temperatures during the ripening period.
Tab. 52: Size and quality of the 2003 crop according to zones
 The average attributes of the 2003 harvest are shown in Tab. 53. The quality values of the harvest are very typical. 5,559 samples were taken in the 7 zones of the wheat growing region. From these, 314 average samples of 4 kg of wheat each (representing 4,000 t) were made up for the quality tests on the basis of the quantities harvested in the zones. The samples were ground on a Bühler laboratory mill at SENASA (Servicio Nacional de Sanidad y Calidad Agroalimentaria; the government supervisory authority for animal and vegetable products). The flours were analyzed in the laboratories of the corn exchanges in Buenos Aires, Rosario and Bahía Blanca.
Tab. 53: Attributes of the 2003 harvest as a raw material
The attributes of the 2003 harvest as a raw material are shown in Tab. 53. The following factors are noticeable in comparison with the harvests of 1999-2002 (Tab. 55):
a) reduced 1000-kernel weight;
b) increase in the whole-grain ash content each year;
c) reduced gluten content;
d) larger bread volume.
Tab. 54: Quality attributes according to zones (harvest of 2003)
 Whole-Grain Ash Content
The differences are very large, the minimum being 1.480% and the maximum 2.172% at an average of 1.919%. There are various reasons for the high ash content. They include small grains, very salty ground water and a dry climate. A noticeable feature is that the ash content increases from one year to the next. It was 1.757% in 1999 and 1.919% in 2003.

Gluten Content
The gluten content was normal in all the zones except IV and V South, where it was only 22.2% and 20.9% respectively. The main reason for this was the wheat varieties with extremely high yields of about 6,000 to 8,000 kg/ha. The normal yields of wheat varieties with a gluten content of 28 - 32% are around 2,000 - 2,500 kg/ha. In these zones the mills have to be very careful when buying wheat.

Falling Number
In none of the zones were there problems with sprouted wheat. The mean values were all above 300 s. The Falling Number for a normal baker's flour is 300 - 350 s. So nearly all the mills have to correct the high Falling Numbers by adding α-amylase.

Farinogram
It is noticeable that a dough stability of 15.9 and 15.1 min was found in Zones IV and V South in spite of the low gluten content of 22.2 and 20.9%. A normal baker's flour with a gluten content of 26 - 28% has a dough stability of 10 - 12 min, and only special flours with 28 - 32% gluten usually achieve as much as 15 min.

Alveogram
The best results were found in Zones I, II North, II South and V North. This is due to the optimum climatic conditions and the wheat varieties grown.

Results of Baking
The average bread volume of 733 mL from 100 g of flour is the highest of the past four years. The reasons for it are the very good qualities of the wheat varieties used and the climate in Zones I, II North und II South, which achieved volumes of more than 800 mL. No appreciable differences are to be found between the average quality attributes of the 2003 crop and those of the harvests of 1999 to 2002 (Tab. 55), but a noticeable feature is the low 1000-grain weight of the 2003 crop and the continuous increase in the whole-grain ash content since 1999.
Tab. 55: Wheat quality in the years 1999 - 2003
 There are, however, considerable differences in quality between the seven growing zones. Whereas the wet gluten content is 30.5% in Zone I, it is only 22% in Zone V South. And these are only average values; the differences between the lowest and highest values are much greater still.

The general opinion of the millers is that the quality of the wheat has deteriorated in recent years. This is due largely to the many new wheat varieties that have been bred for higher yield rather than quality. But this is contradicted by the high baking quality of the wheat from Zones IV and V South, which shows that an increase in yield does not necessarily result in deterioration of all the technical attributes of the wheat.

5. The Problem of Non- Classification of Wheat
Argentina still has no standards for classifying wheat according to quality. But there are buyers who would be willing to pay extra for a specific, guaranteed quality. The consequence is that marketing has become increasingly complicated and expensive.

The problem starts with the farmer. As he is not paid more for quality, he chooses varieties with a high yield rather than the best quality. To avoid quality problems the mills have to analyze every truck load of wheat. In many cases Farinograms and Alveograms have to be made in addition to the traditional analyses for gluten content, Falling Number etc. For example, Argentina's biggest bread factory only buys flours from mills that have a Farinograph. It demands a water absorption of 60 - 62% and a stability of 15 - 17 min. Biscuit factories ask for a gluten content of 18 - 22% for sweet biscuits and 30 - 32% for crackers.

Wheat dealers and exporters are obliged to make a careful analysis of the wheat in laboratories of their own in order to charge better prices. Moreover, some Brazilian mills are now asking for Farinogram values. Failure to classify wheat has also led to a situation where Uruguayan mills import wheat from Germany and Poland although they are only 250 - 400 km from Buenos Aires. Argentina has always sold its exports of about 10 mio t of wheat by charging low prices, never on the basis of quality, although the country does produce some high-quality wheat. But since there is no classification, the latter can never be proved.

Many experts are of the opinion that Argentina is pursuing a trading strategy that is no longer acceptable internationally. As an exporter of wheat, Argentina has to compete with Canada, the USA, Australia and now even with France, Germany, Poland and some other countries. Quality has become a precondition for every transaction, which means that it is no longer possible to sell Argentinian wheat on the international grain market without a quality guarantee. Internationally, the lack of quality wheat is a fact. Argentina has a chance to position itself on the world market with wheat of good quality. It remains to be seen whether the intended classification is enough to achieve this objective.

Proposed Classification
Work on this proposal is currently being carried out by the following institutions:
AAPROTRIGO – Asociación Argentina de Productores de Trigo
CONASE – Comisión Nacional de Semillas
INTA – Instituto Nacional de Tecnología Agropecuaria
SENASA – Servicio Nacional de Sanidad y Calidad Agroalimentaria

The classification is expected to come into effect in 2005. The protein values are calculated on the basis of 13.5% moisture.
Quality class TDA (Trigo Durum Argentina) 1 SUPERIOR 13
Argentinian hard wheat 1 with 3 protein levels: 10.5 - 11.5%, 11.6 - 12.5% and over 12.5% protein.

Quality class TDA (Trigo Durum Argentina)  2 SPECIAL
Argentinian hard wheat 2 with 3 protein levels: 10.0 - 11.0%, 11.1 - 12.0% and over 12.0% protein.

Quality class TDA (Trigo Durum Argentina)  3 STANDARD
Argentinian hard wheat 3 with 2 protein levels: 10.0 - 11.0% and over 11.0% protein.

6. The Most Common Shortcomings of Argentinian Wheat
Typical shortcomings are low gluten levels and gluten quality, too little amylase activity and, in recent years, infestation with Fusarium.

The quantity and quality of the gluten depends on the wheat variety and the zone. In the southern growing areas, gluten levels of only 18 - 22% are not uncommon. Moreover, these glutens are often short and have poor extensibility.

Low amylase activity is usual. The typical Falling Numbers are between 350 and 450 s. Very occasionally there are wet harvests in a few zones, and the Falling Number may then drop to 150 - 250 s.

Infestation with Fusarium has become more common in recent years. There are no standards of any kind for marketing Fusarium-infested wheat. The mills rely on visual inspections and try to remove the infested wheat in the cleaning process. The wheat is then usually ground on a hammer mill and mixed with the bran.

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