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Talking about the Limiting Factors and Countermeasures of Spring Wheat Development in our Province 2

2. Countermeasures for Wheat Production in Our Province

Currently, wheat production in our province faces several challenges, including a wide variety of wheat types, disorderly planting, and mixed varieties. This leads to problems such as mixed crops, poor sprouting, high input costs, and low profitability. The area dedicated to high-quality special wheat is limited, and there is a lack of comprehensive cultivation techniques that support its full potential. To address these issues, it's essential to implement structural adjustments in wheat varieties. By increasing the proportion of high-quality wheat in the market, we can enhance competitiveness and create a sustainable environment for wheat production. It's important to note that without a solid foundation in wheat production and yield increase, the development of high-quality wheat remains difficult.

At present, there is a shortage of high-protein, strong-gluten wheat suitable for premium bread and low-protein, weak-gluten wheat ideal for high-quality pastries. Most existing varieties fall into intermediate categories, failing to meet specific processing needs. Therefore, the focus should be on developing high-quality, high-yield, and stable wheat varieties that adapt to different ecological conditions and processing requirements. A scientific approach to variety planning and efficient use of high-quality seeds is crucial for long-term success.

2.1 Further Improve Quality and Increase Variety Potential

Our province lacks high-quality hard wheat with strong gluten and high protein content, as well as soft wheat with low protein and weak gluten. Most available varieties do not meet these standards. To improve this situation, research should focus on developing high-protein and high-gluten wheat for bread, as well as low-protein and weak-gluten wheat for pastries. Combining quality zoning with regional planting strategies, along with technologies like "nitrogen fertilizer after migration" and foliar spraying, can enhance the quality of spring wheat and its products. In rural areas, contiguous planting and unified management practices should be restored, supported by large machinery and advanced techniques to increase yield potential and ensure standardized field operations.

2.2 Reduce Seed Wheat Costs and Increase Output Benefits

In suitable regions, promoting spring wheat sowing techniques, rational water and fertilizer management, and population structure optimization can boost yield potential. Breeding drought-resistant and low-input wheat varieties, along with water-saving and balanced fertilization methods, can reduce costs. Encouraging no-till and compound operation techniques, along with pesticide adjuvant technology, helps lower labor, fertilizer, and pesticide expenses. These measures simplify farming practices and raise technological efficiency, leading to better profit margins. Additionally, utilizing non-arable land and water resources can minimize environmental impact and promote sustainable agriculture.

2.3 Leverage Market Forces to Influence Wheat Production, Processing, and Sales

Our province should quickly implement a “high-quality and high-price” grain purchase policy to encourage farmers to grow premium wheat. Strengthening the flour industry through leading enterprises will improve wheat absorption and processing capacity. Establishing mutually beneficial contracts between processors and growers can help manage market risks. This approach ensures a stable supply chain and supports long-term growth in wheat production.

2.4 Enhance Development of Special Wheat Flour for Food Industry

Milling companies should invest in innovation, using high-quality wheat and advanced technology to produce specialized flours. They must pay close attention to raw material testing, product quality, and formula development for specialty flours. Researching optimal wheat combinations and food additives can reduce costs while improving quality. By adapting to different food requirements, companies can develop new products, strengthen their market position, and ensure long-term sustainability.

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