58 WHEAT PRODUCTION IN NEW ZEALAND 



made several times of the cumbersome method of hand- 

 ling wheat. This is, of course, necessitated by the 

 smallness of the output and is unavoidable, for the more 

 efficient method suitable only for large quantities would 

 not be profitable for such a small output. Our grading 

 system, however, is very inefficient, and might easily be 

 improved with advantage to buyer and seller, especially 

 the latter. The wheat is graded by the Secretary to the 

 Chamber of Commerce, into three different classes. A 

 standard sample of each class is picked, which is called 

 the F.A.Q. (Fair Average Quality) sample. The wheat 

 for each group is then sold at a price according as it is 

 thought to be above or below the F.A.Q. sample for that 

 group. The three groups are obtained from the three 

 main kinds of wheat grown: 



(1) Pearl; 



(2) Tuscan; 



(3) Hunter's. 



These three varieties are by no means representative of 

 the many varieties grown in New Zealand. Thus for 

 Canterbury six classes are clearly distinguishable : 

 Hunter's, White Straw Tuscan, Velvet Chaff Pearl, 

 Smooth Chaff Pearl, Bordier, Federation, and under 

 each of these several varieties are noticeable. For 

 instance, in the class White Straw Tuscan we have 

 Talavera; Marshall's White; Red Tuscan; Solid Straw 

 Tuscan. The relative merits of these varieties will be 

 considered in the next chapter. They are mentioned 

 here to illustrate the inadequacy of our grading system, 

 for all these varieties have to be grouped under the three 

 heads given above. Consequently the real quality of New 

 Zealand wheats is not known in foreign countries, which 

 is to the disadvantage of the New Zealand producer. 



