Description

Soft wheat is a shorter, much fuller and lighter brown grain than durum wheat. Gluten has a more delicate structure than durum wheat, making it an important ingredient in baked goods other than bread. Therefore, it is mainly used for pastry flours with light and crispy properties such as pastries, cakes and flatbreads. It has a mild whole grain flavor and is an excellent source of protein, fiber, phosphorus and manganese. In Brazil, wheat provides nearly one-fifth of the world's calories. Brazil, a net importer of wheat, exported 2.2 million tonnes of wheat in the first quarter of 2022, more than quadrupling from the same period last year. This is despite bad weather in southern Brazil (made worse by La Niña), where 90% of Brazil's wheat is grown. The export boom is mainly driven by the market. Drought hit North America and Europe last year, destroying much of the crop. Brazilian farmers who have been able to switch from other crops such as corn and soybeans (wheat takes about 120 days to grow and harvest) are doing well. And thanks to Brazil's low currency, the real, the country's wheat is among the cheapest on the world market. This makes it an attractive proposition for importers.