Miller Magazine Issue: 120 December 2019

55 COVER STORY MILLER / DECEMBER 2019 2019/20 Ukraine raised its wheat sales to Turkey by al- most 6 times per year to 690 KMT vs. 125 MT last year. At the same time, Russian wheat continue dominating in Turkey. Its export to this destination during July-Octo- ber 2019/20 increased by 1.8 times to about 3.87 MMT vs. 2.14 MMT last year. Here two factors played its role. From the one side, Russian crop failed to reach a new record, but anyway amounted 74 MMT, which is the 2nd largest ever. From the other side, Turkish wheat crop ap- peared lower than expected and in November USDA was shown at 19 MMT (same y/y). BEGUM DAK, TRADE DIRECTOR OF ISTANBUL OFFICE OF ULUSOY UN SANAYI VE TICARET A.S.: “This season we experi- enced higher energy (W) and sedimentation results from the Ukrainian wheat compared to last year. It can be said that there is a slight positive trend in Ukrainian wheat in terms of quality for the last five years, but on miller`s per- spective, concerns on the stable quality of Ukrainian wheat remained unchanged versus long years experienc- es and positive knowledge on Russian wheat quality. Still price advantage of Ukrainian wheat makes the origin tradeable. What we observed about Russian wheat, that the quality is ok – each year we are receiving more or less stable results but we don`t see any sharp improvements on the structure of wheat. The performance of wheat looks weakening. This season most probably because of the dry season, on Russian wheat, we experienced high falling number (FN) and energy (W) levels compare to last season. However, have in the limit gluten levels”. MORE FOOD, LESS FEED QUALITY Other important feature of the first half of the season is that Ukrainian wheat export to Egypt during July-October 2019/20 increased by more than 3 times to 1.64 MMT vs. about 480 KMT same time last year. Here played its role increase of the share of milling wheat vs. feed wheat in Ukraine in 2019/20 by about 5-10% y/y to about 60%. In Russia, milling wheat share also upped by about 15% close to 80%, but price competitiveness of Ukraine was very strong. The reason is that Russian farmers changed their sales strategy to “Crouching Tiger” type. While in 2018/19 they were scared of possible limitations of ex- ports, this year they had a sigh of relief, as no emergen- cy signs from the government were seen. Thus, Russian wheat export to Egypt during July-October 2019/20 de- creased by 23% to 2.33 MMT vs. 3 MMT last year. MINA BESHAY, GENERAL MANAGER OF IMPORTING OPERATIONS HORUS TRADE, EGYPT: “Talking about Ukrainian milling wheat with 11.5% pro- tein, this year the gluten was about 25-27%, which is con- sidered high compared to last year’s results; however, it is still considered lower in quality compared to the current Rus- sian 11.5% protein wheat. The alveograph analysis results of average sample of Ukrainian 11.5% wheat is P=123, L=49, W=220, P/L=2.51. One of the main concerns regarding the Ukrainian wheat this year is that the Protease enzyme is very active which results in bad results in baking. Talking about Russian 11.5% protein wheat, gluten content ranges from 23% to 25.5%, which is lower than last year; however, it is considered to be much better than Ukrainian milling wheat with 11.5% protein. Here is a sample of alveograph analysis of Russian 11.5% wheat: P=100, L=66, W=270, P/L=1.51. This wheat gave great results in baking”. GLUTEN QUALITY ALERT 2019/20 MY indeed was noted with better Ukrainian milling wheat quality: falling number (about 370 sec vs. 310 LY), protein on dry basis (about 12.5% on average vs. 12% LY), wet gluten (above 26% vs. about 22% LY). Herewith, it also have not managed to escape some troubles: it has lower test weight compared to previous season (about 78.7 kh/hl vs 79.9 LY) and lower deforma- tion energy W (about 207 10-4J vs. 280 LY). BACHAR BOUBESS, MANAGING DIRECTOR OF MODERN MILLS OF LEBANON: “For us, as a mill, rheological characteristics of the wheat are very important. This year we are experiencing problems regarding the quality of gluten for both Ukrain- ian & Russian origin (in our structure of import Ukrainian wheat is taking about 90% this season). I am referring to the P value. As higher P value enables bakeries to pro- duce bread and muffins, lower P produce mostly sponge cakes. Our alveograph is demonstrating very good L (higher than 80) and W values separately, but the P value is less than 60, which is low for us. Begüm Dak Mina Beshay