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. 
