Word: gluten
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Dates: during 1950-1959
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Under the program, the U.S. does not distinguish between strong-gluten wheat and weak; it will pay the same price for either type. And since more weak-gluten wheat can be produced per acre, most farmers have concentrated on it. Even the relatively few farmers who produce strong-gluten wheat are no help to the Government; since they get premium prices on the open market, most of them do not bother to enter the Government price-support program. Furthermore, the shortage of strong-gluten wheat is so great that whenever a shipment of it does go to a commercial elevator...
Growing Mountain. In the past, the U.S. has been able to sell some of its weak-gluten surpluses abroad, where much bread was made by hand. Now European bakers, rapidly mechanizing their industry, are turning to Canada and the Argentine for the strong-gluten wheat they need...
Because of the strong-gluten shortage, many farmers like Nebraska's Herb Hughes, who formerly sold their wheat to the Government, have quit the support program. They are planting all the strong-gluten wheat they want and selling it on the open market. If enough other farmers follow Hughes's example, it may wreck the delicate mechanism of the whole price-support program. Next month wheat farmers will vote on whether to accept acreage restrictions again this year, and many experts think they will vote against them. If so, it will be up to Ezra Benson to figure...
...case, unless the U.S. begins raising more strong-gluten wheat, it looks as if the nation will be stuck with a growing mountain of wheat that it will have little...
...While bread can be made at home with weak-gluten wheat flour, the big mechanized bakers need the strength, elasticity and gas-retaining qualities of strong-gluten wheat flour for their bread, though they can use weak-gluten wheat for cakes and pastries...