Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Holding Our Edge In Noodle Wheat, Graham Crosbie
Holding Our Edge In Noodle Wheat, Graham Crosbie
Journal of the Department of Agriculture, Western Australia, Series 4
For many years, the Japanese milling and noodle industries have regarded Australian Standard White (ASW) wheat from Western Australia as the best in the world for the manufacture of white, salted Japanese noodles known as 'udon' (pronounced oo-don).
Recently, the Australian Wheat Board has also developed a significant market for this wheat type in South Korea, where it has been readily accepted for the production of Korean dried noodles.
The Wheat Board has estimated the total market demand from Japan and South Korea for this type of wheat to be 1.0-1.2 million tonnes, equivalent to about 20-25 per cent of …