by Professor Ross Kingwell, AEGIC Chief EconomistApplications of artificial intelligence (AI) are helping reduce grain shipping costs...
AEGIC research is paving the way for healthy Australian whole grain wheat for Asian markets. Asian markets are becoming increasingly...
Welcome to the second AEGIC Insider newsletter. After our tour through Indonesia, we headed to Vietnam to engage with flour mills about Australian wheat quality for various food products.
Key characteristics of Australian wheat varieties have significantly improved. New varieties offer higher yields, greater grain density and more flour yield.
After several years of limited travel, it’s fantastic to be back in person in Australia’s key markets. Engaging with customers face to face allows us to demonstrate hands on the specific benefits of Australian wheat and other grains. Importantly, it also gives customers the chance to give us feedback on any issues they may be having with Australian grain quality or supply.
Globally, agriculture is tarnished by a judgement that it is a principal cause of global biodiversity loss. Growing populations and heightened per capita wealth create a growing demand for food and feed grains. To satisfy that growing demand large swathes of biodiverse landscapes continue to be replaced by summer and winter crops.
The Australian Export Grains Innovation Centre (AEGIC) is pleased to announce the appointment of Courtney Draper to the position of Executive General Manager to lead the organisation.
WA growers with long memories will remember that, once upon a time, there was healthy demand for Australian soft wheat specifically to make cakes and biscuits. In recent years though, the amount of soft wheat grown in Australia has declined, and the United States has come to dominate the Asian soft wheat export market. Australian soft wheat is now mostly grown under contract to supply the domestic biscuit and cake market.
Many consumers, even in countries where education and information services are readily available, are more uncertain about what foods deliver sustainability than foods that bolster health.