Ve 
THE QUALITY OF INDIAN WHEAT. 
There are two points to be taken ito account when considering 
the quality of the wheats produced in a country like India. In 
order of importance they are, firstly, the needs of the local market 
and, secondly, the requirements of the export trade. It is commonly 
supposed that the classes of wheat best suited to the Indian and 
European markets are quite distinct. We shall endeavour to show 
in this section that such an idea is erroneous and that the wheats in 
sreatest demand for local consumption and those preferred by the 
English millers are of the same general class, namely, hard and flinty 
wheats. We propose to put forward evidence, to show that the 
present cultivation of weak soft wheats lke Muzaffarnagar white 
for export is a mistake and has been the means of lowering the 
status of Indian wheat in the English market and consequently 
has entailed the loss of large sums of money to the Indian pro- 
ducer. 
The quality of a wheat for bread-making purposes depends 
chiefly on the consistency, colour, composition and milling charac- 
ters of the grain and on the colour and baking value of the resulting 
flour. These matters will be dealt with in order. 
1. CONSISTENCY. 
In a previous section (p. 14) the subject of the consistency of 
the wheat grain from the systematic point of view has been con- 
sidered and it has been shown that for purposes of classification this 
character varies to too great an extent with the environment to be 
of any value. From the milling point of view the consistency of the 
wheat grain is of the greatest importance and to some extent 
