DOCSLIB.ORG

The Canadian Wheat Board, Warburtons, and the Creative

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Canadian Wheat Board, Warburtons, and the Creative The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time. In particular, I focus on the way in which changing food regime relations transformed the CWB, understood as the nexus of institutions tying prairie farmers into global circuits of accumulation. When in the 1990s, the CWB and Warburtons responded to structural crises in their respective industries by re-inventing the Canada-UK wheat trade, the result was significant organizational and industry change. On the prairies, the CWB has shown how – contrary to expectations -- ii centralized marketing and quality control may help prairie farmers adapt to the demands of end-users in the emerging „economy of qualities‟. In the UK, Warburtons has led the „premiumisation‟ of the bread sector, traditionally defined by consumer taste for cheap bread, over the last 15 years. The significance of the shift towards quality chains in the wheat-bread sector is analyzed in light of conflicts over the proposed introduction of genetically engineered (GE) wheat to the Canadian prairies. iii Acknowledgements Like any long journey, a doctoral program requires good travelling companions. In this regard, I have been very lucky. I would like to express my thanks to all of the faculty members with whom I had the pleasure of working during my time in Toronto. In particular, I am grateful for the encouragement and mentorship of Jack Veugelers and John Myles. My work has benefited enormously from the guidance and commitment of my supervisory committee members, Josée Johnston and John Hannigan. My thesis supervisor, Harriet Friedmann, has been a constant source of support and inspiration in my intellectual development. I am grateful, in particular, for her patience and wisdom in helping me to see a little further and probe a little deeper in grappling with the questions that have inspired this dissertation. She has been a generous critic, friend, and mentor. I would like to thank all of those who gave generously of their time to be interviewed for my thesis project. Their insights help bring to life this work in a way that statistics, reports, and the academic literature could not, on their own. I would like to acknowledge the financial support of the Ontario Graduate Scholarship and the Social Sciences and Humanities Research Council, which provided me with a doctoral fellowship for part of my studies. For their invaluable moral, emotional, and material support, I thank my family. I owe my love of learning to my parents, Denis and Marilyn Magnan, and their unfailing love and support sustain me still. Lee Knuttila, Wendee Kubik, and Murray Knuttila have shared with me many of the trials and triumphs of the PhD process – for that, my heartfelt thanks. My children – Maëlle, Pascal, and Rose-Léa – have provided me with the purpose and perspective necessary to see this project through. To them, I owe iv everything. Finally, I want to express my gratitude to Erin Knuttila, for her patience through this process, and for enriching my life in more ways than can be expressed. v Table of Contents Abstract ............................................................................................................................... ii Acknowledgements ............................................................................................................ iv Table of Contents ............................................................................................................... vi List of Tables ..................................................................................................................... ix List of Figures ..................................................................................................................... x List of Acronyms ............................................................................................................... xi Chapter 1 - Introduction ...................................................................................................... 1 Overview of chapters .................................................................................................... 13 Key findings .................................................................................................................. 22 Chapter 2 – Theories and Literatures ................................................................................ 24 The economy of qualities .............................................................................................. 26 Towards „worlds of food‟ ......................................................................................... 33 Wheat and bread in the economy of qualities ........................................................... 35 Food regimes ................................................................................................................. 39 Food regime history .................................................................................................. 47 A third food regime? Interpreting current agrofood change ..................................... 62 The wheat-bread commodity chain in food regime transition ...................................... 64 Political economy of prairie grain marketing ............................................................... 70 History of the UK food sector ....................................................................................... 75 Conclusion .................................................................................................................... 77 Chapter 3 - Methods: Historical political economy of agrofood relations ....................... 78 Method in macro-historical sociology .......................................................................... 78 Methods in agrofood studies: commodity chain analysis and food regimes ................ 84 Incorporated comparisons in the Canada-UK commodity chain for wheat-bread ....... 88 Evidence and data ......................................................................................................... 92 Secondary historical sources ..................................................................................... 93 Statistical sources ...................................................................................................... 95 Newspaper and trade sources .................................................................................... 95 Key informant interviews ......................................................................................... 96 Conclusion .................................................................................................................. 101 Chapter 4 – The Canada-UK commodity chain for wheat bread (1870-1945) ............... 102 The UK-centred food regime ...................................................................................... 104 Forging the prairie wheat economy ........................................................................ 105 The UK food import market ................................................................................... 115 Food regime crisis: 1914-1945 ................................................................................... 126 The emergence of the CWB ........................................................................................ 128 Early experimentation: The first CWB and the prairie wheat pools ....................... 128 Crisis and the return of state-marketing .................................................................. 132 World War II and monopoly control ...................................................................... 137 Food regime crisis and the transformation of the British food sector......................... 140 World War I: the state, nutrition, and rationing bread quality ................................ 140 The interwar years..................................................................................................
Load more

Recommended publications
  • Canadian Wheat
    Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops.
    [Show full text]
  • Food Group Newsletter
    www.rollits.com www.rollits.com Page 5 Page 6 www.rollits.com January 2011 Month by month guide to mergers and acquisitions continued… Rollits’ food deals News bites Rollits’ lunches Food Group Newsletter It was announced that German yogurt IK Investment Partners bought a majority Spain’s Ebro Foods bought the rice division Since the Ainsley’s of Leeds deal prove great success company Müller had built up a stake of just stake in France’s largest own-label salty of SOS for EUR195m. completed with both Cooplands over 3% in UK-listed Dairy Crest, whilst snacks maker, Snacks International, from (Doncaster) and Cooplands (Scarborough) Rollits has been delighted to use Unilever put up for sale it sauce brands the Caillavet family in a deal said to be Orkla Brands put its Norwegian fresh bakery early in the year, Rollits has been involved its dining facilities in Hull to host Ragu and Chicken Tonight . worth EUR115m. business, Bakers, up for sale. in the following food transactions in special events for invited guests recent months: Hoping for a happier 2011 Norwegian company Norpol, with interests Tough times for independent greengrocers November was brought to a rousing and two of the business lunches January 2011 in Poland, acquired Maryport fish were reinforced by Bristol-based Stokes, conclusion with KKR leading a $5bn January 2011 • Rollits’ Managing Partner, Richard Field, in 2010 featured speakers with Best wishes for the New Year to all the clients, friends and contacts of Rollits’ Food Group. processor Brookside Products. with 17 stores, calling in an administrator.
    [Show full text]
  • Form 104 School Lunch Meal Pattern Grains Fact Sheet 6.2015.Pub
    School Lunch Meal Pattern Grains Fact Sheet Form 104 All grains must be Whole Grain-Rich (WGR) June 2015 Whole GrainGrain----RichRich (WGR) Barley Wheat (Red) Dehulled barley Bulgur (cracked wheat) DehulledDehulled----barleybarley flour Bromated wholewhole----wheatwheat flour Whole barley Cracked wheat or crushed wheat WholeWhole----barleybarley flakes Entire wheat flour WholeWhole----barleybarley flour Graham flour Whole grain barley Sprouted wheat WholeWhole----graingrain barley flour Sprouted wheat berries Stone ground wholewhole----wheatwheat flour Brown Rice Toasted crushed whole wheat Brown rice Wheat berries Brown rice flour Whole bulgur Whole durum flour Corn Whole durum wheat flour Whole corn WholeWhole----graingrain bulgur WholeWhole----corncorn flour WholeWhole----graingrain wheat Whole cornmeal WholeWhole----wheatwheat flour WholeWhole----graingrain corn flour WholeWhole----wheatwheat pastry flour WholeWhole----graingrain grits Whole wheat flakes Oats Wheat(White) Oat groats Whole white wheat Oatmeal or rolled oats Whole white wheat flour Whole oats WholeWhole----oatoat flour Wild Rice Rye Wild rice Whole rye WildWild----ricerice flour Rye berries WholeWhole----ryerye flour WholeWhole----ryerye flakes Less Common Grains To be whole grains “whole” must be listed before the grain name Amaranth Buckwheat Einkorn Emmer (faro) Kamut ® Millet Quinoa Sorghum (milo) Spelt Teff Triticale Grain Facts: To be considered WGR, the product must contain 100% whole grain OR be at least 50 Form 104 percent whole grains, any remaining grains must be enriched and any non-creditable June 2015 grains must be less than 2 percent (¼ ounce equivalent) of the product formula. For more information, see Whole Grain Resource for NSLP and SBP Manual No more than two grain-based desserts can be credited per week.
    [Show full text]
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
    [Show full text]
  • Deadly Sins Deadly Sins
    GLUTEN-FREE the Deadly Sins 7of Gluten-Free Bread ...AND HOW TO AVOID THEM by Christopher Anderson you’ve tried living gluten-free texture, or gummy, mushy loaves. You The role of gluten in baking If for more than five minutes, can say good-bye to gritty, papery slices you know only too well that most of the that butter will not melt on. And you will In order to understand the problems with gluten-free bread out there … well, let’s be be done with bread that has either no most gluten-free flours, you need to first honest, it sucks. But do you know why? taste at all or an unpleasant beany flavor. learn a bit about the nature of traditional flour. Wheat flour is milled from wheat berries, which contain starches, proteins, In fact, there are a number of reasons, and fats. The primary proteins in wheat which you’ll soon learn. But the good Sin 1: flour are glutenin and gliadin. Glutenin news is that it doesn’t have to be that way. provides most of the strength and If you are pursuing a gluten-free lifestyle Using the wrong type elasticity in dough, allowing it to bounce either out of necessity or by choice, you of flour back after it is stretched. Gliadin, on the can still eat bread that is both good other hand, provides the stretch. tasting and good for you. Good bread starts with good flour. The flour you use will influence both the On their own, glutenin and gliadin are just Once you discover the secrets that I will taste and the texture of the bread.
    [Show full text]
  • Canadian Farmers Fight the Logic of Market Choice in GM Wheat
    Let the Market Decide? Canadian Farmers Fight the Logic of Market Choice in GM Wheat Emily Eaton1 University of Regina: Department of Geography Regina, Saskatchewan S4S 0A2 [email protected] Abstract This paper examines the controversy that surrounded Monsanto’s attempt to commercialize genetically engineered Roundup Ready (RR) wheat in Canada in the early 2000s. Specifically, the paper interrogates the argument made by RR wheat proponents that the fate of RR wheat should be decided in the marketplace according to individual choice. To counter the common-sense notion of the right of consumers and producers to market choice, anti-RR wheat activists, led by agricultural producers, advanced notions of collective action. They argued that markets offered a very narrow set of choices and that once introduced into agricultural systems, RR wheat threatened already existing agronomic practices and export markets. The paper argues that the “let the markets decide” approach denies the common positionality of farmers as producers of food and forecloses a politics of production. Similarly, in the realm of consumption, agency beyond individual self-interest is rendered unthinkable. Keywords: market choice, subjectivity, neoliberalism, genetic modification 1 Creative Commons licence: Attribution-Noncommercial-No Derivative Works Canadian farmers fight the logic of market choice in GM wheat 108 Introduction [T]here’s a lot of debate on how much benefit local farmers have had ... in using [GM] Canola for example. Saskatchewan farmers, well they’ve readily adopted that technology right? And they have the choice. They don’t have to pay for that seed, they don’t have to use that technology, but they are.
    [Show full text]
  • Whole Grains Fact Sheet
    whole grains Fact sheet what is whole grain? To understand the term “whole grain,” let’s start with a few Bran: protects basics. the seed •Fiber •B vitamins A grain is really a seed from any number of cereal plants •Trace Minerals (such as wheat or barley). A grain kernel has 3 parts—the germ, bran, and endosperm— and each of them contains unique nutrients and vitamins. Germ: nutrient To make flour, grain is milled (or ground)… storehouse •B Vitamins Endosperm: •Vitamin E …when the bran and germ are extracted and only the provides endosperm is milled, that makes white flour. •Trace Minerals energy •Antioxidants •Carbohydrates •Healthy Fats •Protein …when all 3 of parts of the kernel are milled, that makes •Some B Vitamins whole grain flour, also referred to as whole wheat flour. Whole grains not only retain more B vitamins, minerals like iron and zinc, protein and carbohydrates, they also deliver antioxidants, phytonutrients, and beneficial fiber. When it comes to good stuff for you, they can even compete with fruits and vegetables! the whole grains council The Whole Grain Council (WGC) has defined whole grain as having “100% of the original kernel, and therefore all the nutrients and vitamins, must be present to qualify as whole grain.” To identify products that contain significant sources of whole grains, look for the WGC stamp printed on the bags, boxes, or containers of those food items that qualify. whole grains Fact sheet what do the doctors say? • Have 3 servings of whole grains per day, or at least 48 grams per day.
    [Show full text]
  • Ode to David Fife
    Ode to David Fife Introduction This is the story of David Fife And how he developed the staff of life Searching for a solution To agricultural pollution Wheat crops ravaged by frost and rust Finding a better grain was a must He searched in Canada and Scotland too He obtained some seeds from a friend he knew A new strain of wheat from a ship docked in Glasgow Save some for the spring, plant the rest now The fall planting did not survive The spring planting did indeed thrive In 1842, David Fife developed Red Fife Wheat For 50 years, Red Fife reigned supreme and could not be beat The wheat known as Red Fife Has a renewed shelf life In 2003, Slow Food Canada nominated Red Fife for the Ark of Taste Renowned for its nutty and robust flavor, it should not go to waste Organic farmers consider it the best heritage wheat Discriminating consumers consider it a nutritious treat Artisan bakers use a slow wild yeast fermentation To develop a richer and fuller wheat taste sensation Chefs discovered its hearty flavor And diners have bread they can savor Red Fife has been rediscovered; it is a revival Red Fife’s place in history is more than archival Red Fife is a story of myth and legend and mystery Who is David Fife and where is his place in history And what about Jane, his wife Who played a key role in developing Red Fife There is much to tell and the tale should be told Children should know it before they grow old Without David Fife, who knows what might have been The story begins with David at age fifteen.
    [Show full text]
  • 179 RICE HUSK USED AS a BREAD INGREDIENT Matheus Francisco
    Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 179 ISSN: 1517-8595 RICE HUSK USED AS A BREAD INGREDIENT Matheus Francisco da Paz1, Roger Vasques Marques2, Camilo Bruno Fonseca3, Lauren Andrade Vieira4, Luciara Bilhalva Corrêa5, Érico Kunde Corrêa6 ABSTRACT The rice husk corresponds to approximately one fifth of the grain mass and is usually a devalued byproduct. However, it presents a significant amount of insoluble fibers, which may favor its use as a source of fiber in the human diet. On the other hand, the insertion of these fibers into baking may drastically affect the technological characteristics of the breads. In this context, the objective of this experiment was to evaluate the loss of cooking mass, the color of the crust and the crumb, and the specific volume of bread with inclusion of different rice husk contents in its formulation. For this, the rice husk was previously dried, milled with a gram weight fixed at 0.5 mm and mixed in bread formulations with substitution of wheat flour by rice husk in the following proportions, respectively: T1 (100: 0), T2 (95: 5), T3 (90:10), T4 (85:15) and T5 (80:20). The experiment was performed in triplicate and the data processed statically. The results demonstrated that there was no difference of specific volume and loss of mass between the formulations. However, in relation to color, the parameter of luminosity was largely affected, with a marked decrease in both crust and crumb, since there was greater substitution of wheat flour by rice husks.
    [Show full text]
  • Effects of Wheat Bran in Breadmaking'
    (Dubois 1978, Shogren et al 1981) and introducing gritty textures GOULD, J. M., JASBERG, B. K., DEXTER, L., HSU, J. T., LEWIS, (Pomeranz et al 1976, Prentice and D'Appolonia 1977). This is in S. M., and FAHEY, G. C., Jr. 1989. High-fiber, noncaloric flour contrast with the partially delignified, extensively hydrated substitute for baked foods. Properties of alkaline peroxide-treated wheat straw. Cereal Chem. 66:201-205. structure of AHP-treated lignocellulose that softens and integrates JASBERG, B. K., GOULD, J. M., WARNER, K., and NAVICKIS, L. L. readily into the starch-gluten matrix with apparently minimal 1989a. High-fiber, noncaloric flour substitute for baked foods. Effects of interruption of matrix continuity (Jasberg et al 1989a). alkaline peroxide-treated lignocellulose on dough properties. Cereal Chem. 66:205-209. LITERATURE CITED JASBERG, B. K., GOULD, J. M., and WARNER, K. 1989b. High-fiber, noncaloric flour substitute for baked foods. Use of alkaline peroxide- COTE, G. L., and ROBYT, J. F. 1983. The formation of alpha-D-(1-3) treated lignocellulose in chocolate cake. Cereal Chem. 66:209-213. branch linkages by an exocellular glucansucrase from Leuconostoc POMERANZ, Y., SHOGREN, M. D., and FINNEY, K. F. 1976. White mesenteroides NRRL B-742. Carbohydr. Res. 119:141-156. wheat bran and brewer's spent grains in high-fiber bread. Baker's Dig. DeFOUW, D. F., ZABIK, M. E., UEBERSAX, M. A., AGUILERA, J. M., 50(6):35-38. and LUSAS, E. 1982. Use of unheated and heat-treated navy bean hulls PRENTICE, N., and D'APPOLONIA, B. L. 1977. High-fiber bread as a source of dietary fiber in spice-flavored layer cakes.
    [Show full text]
  • Wholesale Grains & Flours
    Grains and Flours IN OUR REGION Available through Greenmarket’s wholesale distribution arm, Greenmarket Co. Prices and complete product list given upon request. Buckwheat* High in amino acids and vitamins. Best as toasted whole groats, or “kasha.” Flour is best for pan- cakes, crepes, biscuits, soba noodles. Cornmeal & Polenta* Made with flint, or “Indian” corn, and dent corn. Einkorn An “ancient grain,” high in protein content and min- erals. Best for cooking whole and using flour for pancakes and crackers. Emmer (Farro) An “ancient grain,” best as a cooked Wholesale grain and for pasta and flat breads. Freekeh Wheat that is harvested green and roasted. Toasted, mildly sweet flavor. High in protein, minerals and Grains fiber, very low in gluten. Best in soups and stews. Oats* Rolled or cracked, flour upon request. Rye Low gluten, bold, assertive flavor. Blended with wheat Mission Driven Food. & Flours for bread. Grains can be cooked whole or as cracked rye. Spelt An “ancient grain,” low gluten, high protein content. Flour used for bread, pasta, crackers. Triticale A wheat-rye hybrid. High protein, low gluten. Best for breads, pancakes, crackers. Contact us for more information. Wheat flours Whole and sifted, all-purpose & pastry For wholesale inquires: flour, special blends [email protected] % Hard wheat, or “bread flour” Higher protein content, The Greenmarket Regional Grains Project best for baking bread. For more information on grains: is helping re-establish grain production in the Northeast. % Soft wheat, or “pastry flour” Lower protein content, [email protected] Greenmarket’s customers, both wholesale and retail, are best for pastry and flat breads.
    [Show full text]
  • A Review on KAMUT Khorasan Wheat
    International Journal of Food Sciences and Nutrition ISSN: 0963-7486 (Print) 1465-3478 (Online) Journal homepage: http://www.tandfonline.com/loi/iijf20 Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli To cite this article: Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli (2017) Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat, International Journal of Food Sciences and Nutrition, 68:3, 278-286, DOI: 10.1080/09637486.2016.1247434 To link to this article: https://doi.org/10.1080/09637486.2016.1247434 © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group Published online: 28 Oct 2016. Submit your article to this journal Article views: 2866 View related articles View Crossmark data Citing articles: 4 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=iijf20 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2017 VOL. 68, NO. 3, 278–286 http://dx.doi.org/10.1080/09637486.2016.1247434 COMPREHENSIVE REVIEW Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordonia,b , Francesca Danesia , Mattia Di Nunziob , Annalisa Taccaria and Veronica Vallia aDepartment of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy; bInterdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy ABSTRACT ARTICLE HISTORY After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. Received 28 July 2016 durum and spp.
    [Show full text]