 

16 MACARONI WHEAT IN FOREIGN MARKETS,

but their production also, and consequent demand for grain, is
small.
It is much the same in the Departments of Savoy and Upper
Savoy. They are limited to small local plants. One only, that
of L. S. Crast, at Thonon-les-Bains, on the south shore of Lake
Geneva, ships French macaroni through this consulate to the United
States (New York), the value of which is between $4,000 and $5,000
per year. This macaroni is of superior quality and highly rated
from the fact that the waters used in its fabrication are of a mineral
character and so pure as to give it a peculiarly fine flavor.
The largest establishment in this vicinity—and one of the largest
 in France—is at Valence (Department of the Drome), Messrs.
Gilibert &amp; Tezier, proprietors. The vice-consul has recently
- visited there and states that they use a Russian wheat from Taganrog
 and other ports on the Black Sea. This wheat-is particularly
hard and very strong in gluten, which is necessary to give the paste
a proper consistency. By contrast, they speak of a wheat such as
is grown in Kansas and Texas as being insufficient in this element,
as producing a macaroni that is more or less brittle, that ‘fritters
away,” and therefore not suited to their wants. If, however, on
examination of specimens of the American wheat in question they
should find the quality and price suitable they would be ready to
begin business transactions. As to quality, I send under separate
cover a sample of the Russian wheat* they now use, a kind similar
to which would be necessary to their purpose, and which they would
wish to see in advance. As to price, the wheat they are now buying
 is laid down at Marseilles at 13.20 francs per roo kilograms
($2.55 ‘per 220 pounds). The duty thereon is 7 francs ($1.35) per
220 pounds; transportation from Marseilles to Valence, 8o centimes
(15 cents). This makes the total price 21 francs ($4.05) per 220
pounds, delivered at their factory in Valence. Of course these rates
are subject to market fluctuations. Naturally, any business to be
done from the United States would have to be on this basis. The
same would be true, no doubt, with another large firm, that of
Messrs. Rivoire &amp; Carret, which has headquarters at Marseilles
and plants at other points in France, as well as with all smaller
houses here and elsewhere in this country.
The essential point, then, for American exporters to study would
seem to be whether they can compete with the quality of macaroni
wheat demanded and the prices now existing here.

C. P. H. Nason, Consul.
GRENOBLE, FRANCE, November 11, 1903.
2 ’ ’

* Sample filed in the Bureau of Statistics,