Aprils, 1920 ] Agricultural Gazette of N.S.W. 243 



Note on the Classification of Wheat 



Varieties* 



F. B. GUTHRIE and G. W. NORRIS. 



The commercial value of any sample of wheat, though not, perhaps, so 

 important to the farmer as its acre-yield or drought and disease-resisting 

 qualities, is nevertheless of considerable importance, and if it were possible 

 to assign a money-value to the different varieties this factor, taken in 

 conjunction with the yield., would be a most valuable one to the wheat-grower. 

 It is not possible, however, to do this with ^any accuracy. The nearest 

 approach to such a valuation is an attempt to classify the different varieties 

 with reference to their behaviour in the mill, as the milling-quality of a 

 sample, the proportion and quality of flour and offals obtainable from it, 

 determines its monetary value to the miller. 



Such a classification is also of importance to exhibitors of wheat samples 

 at the agricultural shows, as most show schedules include prizes for different 

 classes of wheat. It was with the object of assisting competitors in this 

 direction that the Department has for years published in its schedule of 

 exhibits at the Royal Agricultural Society's Show a rough classification of 

 wheat varieties, revising it from year to year. 



As the question is one of interest to wheat-growers generally, as well as 

 to wheat-breeders, buyers and sellers, a table giving such a classification is 

 published herewith. The table was compiled by Mr. G. W. Norris, who has 

 acted for many years past as one of the judges in the wheat section at the 

 show, and who has been responsible for the milling of the samples competing 

 for prizes. 



The figures represent the average results obtained over a series of years, 

 and include not only the sliow-wheat.3 mentioned above, but samples obtained 

 from wheat-growers and from farms and experimental plots under the direction 

 of the Department. 



All samples included are true to name. 



It must, however, be borne in mind that such a classification is not an 

 exact one, and is liable to modification from time to time — even from season 

 to season. This is particularly the case with those wheats classed as "weak 

 flour " and some of those in the " medium strong " class. 



This is due partly to the influence of the season and partly to-the fact that 

 some of the varieties are undoubtedly changing their characteristics under 

 continued cultivation. With the above reservation, the table aflbrds a fairly 

 reliable guide as to the results to be expected on milling the varieties 

 mentioned. 



