Chapters 8.35
8.35-Wheat Value Addition
Lauren Biskaris, University of Guelph, Canada
Suggested citation for this chapter.
Biskaris,L. (2022) Wheat Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org
Introduction
Wheat originated from the Middle East and is now one of the three most important crops in the world, especially in developing countries (Evans & Davies, 2009). Instead of selling low-value raw grain for income, there are many opportunities for small holders to add value to this crop
Value Addition Ideas
Bread Recipes:
There is a large variety of bread recipes that wheat can be used even for people in developing nations. Bread contains carbohydrates, protein, as well as various vitamins (Peña, 2002). It can be a staple in many small-holder diets, as well as ideal products to put on the market to bring in more income. The starting point for whole wheat bread would be whole wheat flour which requires either traditional grinding stones or electric/petrol powered mills. There are grain mills that are specifically designed for small-holder farmers, that require less skill yet do the job efficiently (FAO, 2007). In order to produce the breads, the flour is mixed with water, that would need to be kneaded, then baked which could be done in a traditional fire oven (Fellows & Hampton, 1992). When packaging the goods, it is ideal to prevent moisture from collecting inside, which means letting the food cool before packing (Fellows & Hampton, 1992). It would be practical to wrap the bread in plain paper or a wrapping that contains polythene, for example, plastic wrap to lengthen the shelf-life (Fellows & Hampton, 1992). These wrappings can be purchased in bulk from warehouse-type sellers or online at Alibaba.com (see below), reducing the cost. Smallholders can also sell bread-based products at local markets or roadside stands such as Marka (or Marqa) – a stew dish native to Tunisia in Africa that incorporates bread into the dish (Gelata & Grausgruber, 2013). Smallholders can also sell porridges made from the flour such as Kinche – an Ethiopian porridge.
Feed for Livestock:
While wheat has many purposes, one of its important ones is that of its use for livestock feed, especially for cows and other animals meant for poultry (Baloch et al, 1999). Wheat contains at least 12% of protein, making it useful as it would provide nutritional benefits for the animals (FAO, 2004). Whole-grain wheat is the most common variety meant to feed livestock, as it has more nutritional benefits than barley, maize and sorghum (Baloch et al, 1999). It is most beneficial as feed for livestock as whole-grain would be sprouted and withered, making it the best option to feed the farm animals (Baloch et al, 1999). In addition to this, farmers can have a “grain-legume rotation,” as this produces nitrogen for the grain (FAO, 2001). The feed can be sold to neighbouring farmers, as it is needed by other local farmers. Due to the fact that wheat is such an abundant crop, farmers can use the leftover rations from harvest as a source of feed for their livestock (Gebrehiwot & Mohammed, 2003).
Noodle Recipes:
Many developing nations around the world include wheat-flour noodles as staple foods in their daily lives (Verma et al, 2015). Noodles are very beneficial to people in the developing world as they are filling, but even more so due to the fact that children enjoy them to a large extent; women also favour noodles as they can be made quickly, ensuring more time to be put towards more laborious activities (Verma et al, 2015). In addition to this, noodles are a large part of the global food market, meaning smallholders can sell them for a reliable income. Dried noodles are extremely beneficial when it comes to avoiding food poisoning as they have a long shelf-life (FAO, 2007). To ensure this shelf-life, noodles can also be dried in the sun, and stored for later use (FAO, 2007). In order to make the noodles from the form of flour, the farmer would have to roll out and flatten the dough, then cut them into separate strips, then let them dry; this would be the process before adding them to boiling water, or before packaging the noodles for sale (FAO, 2007). These should be packaged in cardboard containers in order to prevent them from being damaged while being stored before use (FAO, 2007).
Beer:
Wheat-based alcohol is another advantageous product derived from wheat crops, as it provides a rich source of vitamins, potassium, etc., also requiring less additives in its production process as it ages and becomes fermented (FAO, 2009). Beer would do very well on the market, as it is sold all over the world. It would be ideal for the producers to invest in a strain of brewer’s yeast that is to be used as part of the fermentation process; this can be purchased relatively inexpensively in local markets (Fellows & Hampton, 1992). Pans or pots that can be used to boil the liquid are also needed, and can be bought in bulk to ensure low-cost production (Fellows & Hampton, 1992). In terms of packaging, bottles are most commonly used to hold alcoholic beverages, which means producers can purchase these in bulk from wholesalers. Beer making is also a good opportunity to involve men in the value addition and sales process.
Packaging:
When it comes to packaging food in developing nations, there is a lack of cheap machinery and alternatives for expensive tools; this means that second-hand packing tools are a good idea, as they will sell for a cheaper price, and they include modern technology, allowing the process to be easier for rural people to follow (FAO, 2014).
Helpful Links to Get Started
Step by step procedures:
Simple, no knead bread recipe: https://www.youtube.com/watch?v=I0t8ZAhb8lQ
How to make wheat beer: https://www.homebrewing.org/How-to-Make-Wheat-Beer_ep_36-1.html
How to make noodles with flour: https://www.youtube.com/watch?v=GamDc8sUMVs
Equipment:
Simple, no knead bread recipe:
https://www.youtube.com/watch?v=I0t8ZAhb8lQHow to make wheat beer:
https://www.homebrewing.org/How-to-Make-Wheat-Beer_ep_36-1.htmlYeast strainer:
https://www.alibaba.com/trade/search?fsb=y&IndexArea=product_en&CatId=&SearchText=yeast+strainer&viewtype=LCooking pots:
https://www.alibaba.com/product-detail/New-Design-Stainless-Steel-Cook-Ware_60748313123.html?spm=a2700.7724838.2017115.15.6d0d32ffxYjv9p&s=pPlastic wrap:
https://www.alibaba.com/product-detail/factory-wholesale-pvc-cling-film-plastic_60752659438.html?spm=a2700.7724838.2017115.22.282f1df4TbV3fv&s=pGrain mill:
https://www.alibaba.com/product-detail/KMKFS18-High-performance-grain-mill_60764970604.html?spm=a2700.7724838.2017115.85.71f811ebdC4UbUReferences
1. Alibaba. Multifunctional Yeast Filter Screen Stainless Steel. Retrieved from https://www.alibaba.com/product-detail/multifunctional-yeast-hops-beer-brewing-equipment_60783364935.html?spm=a2700.7724838.2017115.1.17ea10b4frDTti
2. Alibaba. “New Design Stainless Steel Cook Ware Camping Cooking Pot with Lid.” Retrieved from https://www.alibaba.com/product-detail/New-Design-Stainless-Steel-Cook-Ware_60748313123.html?spm=a2700.7724838.2017115.15.6d0d32ffxYjv9p&s=p
3. Alibaba. “Wholesale pvc Cling Film Plastic Wrap with Side Cutter.” Retrieved from https://www.alibaba.com/product-detail/factory-wholesale-pvc-cling-film-plastic_60752659438.html?spm=a2700.7724838.2017115.22.282f1df4TbV3fv&s=p
4. Alibaba. “KMKFS18 High Performance Grain Mill.” Retrieved from https://www.alibaba.com/product-detail/KMKFS18-High-performance-grain-mill_60764970604.html?spm=a2700.7724838.2017115.85.71f811ebdC4UbU
5. Baloch, Umar K., Mejia, D., Lewis, B. (1999). “Wheat: Post Harvest Operations.” Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_WHEAT.pdf
6. Evans, G., Davies, S. (2009). “Soybean and Wheat Crops: Growth, Fertilization, and Yield.” New York: Nova Science Publishers, Inc. Retrieved from http://search.ebscohost.com.subzero.lib.uoguelph.ca/login.aspx?direct=true&db=nlebk&AN=315745&site=ehost-live&scope=site
7. Fellows, P., Hampton, A. (1992). “Small-scale Food Processing – A Guide for Appropriate Equipment. Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/Wairdocs/X5434E/x5434e07.htm
8. FAO. (2009). “Barley, Malt, Beer.” Food and Agriculture Organization of the United Nations. Agribusiness Handbook. Retrieved from http://www.fao.org/fileadmin/user_upload/tci/docs/AH3_BarleyMaltBeer.pdf
9. FAO. (2007). “Cereals Processing Toolkit: Noodles.” Food and Agriculture Organization of the United Nations. Agribusiness. Retrieved from http://www.fao.org/3/a-au109e.pdf
10. FAO. (2014). “Appropriate Food Packaging Solutions for Developing Countries.” Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/docrep/015/mb061e/mb061e00.pdf
11. FAO. (2004). “Protein sources for the Animal Feed Industry.” Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/docrep/007/y5019e/y5019e00.htm#Contents
12. FAO. (2001). “Mixed Crop Livestock Farming.” Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/docrep/004/Y0501E/y0501e03.htm
13. Gebrehiwot, L., Mohammed, J. (2003). “The potential of crop residues, particularly wheat straw, as livestock feed in Ethiopia.” Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/wairdocs/ILRI/x5490E/x5490e0b.htm
14. Geleta, N., Grausgruber, H. (2013). “Homemade products and socio-cultural values of wheat seed production in ambo and dandi districts of west central ethiopia.” Science, Technology and Arts Research Journal, 2(4), 62-70. Retrieved from https://search-proquest-com.subzero.lib.uoguelph.ca/agricola/docview/1532505061/CFE45832F3D84E0APQ/8?accountid=11233
15. Peña, R. J. (2002). “Wheat for Bread and Other Foods.” Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/docrep/006/y4011e/y4011e0w.htm
16. Verma, A. K., Pathak, V., Umaraw, P., Singh, V. P. (2015). “Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions.” Nutrition and Food Science, 45(5), 753-765. Retrieved from https://search-proquest-com.subzero.lib.uoguelph.ca/agricola/docview/1709342868/CFE45832F3D84E0APQ/6?accountid=11233