   

FRANCE.

HAVRE.
(From United States Consul Thackara, Havre, France.)
Notwithstanding that France is a great wheat-producing country,
certain quantities of hard wheat, suitable for the manufacture of
semolina, macaroni, etc., are imported annually to supply the wants
of the home industries.
As most of the French manufactures of edible pastes are located
in the south of France, the bulk of the macaroni wheat is received
at Marseilles. The following table, giving the hard-wheat receipts at
that port for the past three years, and the countries of origin, was
prepared from local statistics published for the trade:

‘ .
Hard-wheat receipts at Marseilles for roo, rgor, and 19oz.

Whence imported.

 

 

 
 

 

| 1900.

 

1gOI. 1902
a — are { =
Bushels. Bushels. Bushels.
IUTBSEEL cso v/ssossnsssn sh dus ddimuce cubase tine shioniiossnn dhs nt onan tnvitnns sr bes sehneeds ten cons 1,092,985 | 1,432,405 1,500,953
New York and Baltimore.. 28,762 BOF T7E: ies ceers icvurative
Buenos Ayres...........ios ot 246,885 21,517 | 9,410
Turkey and the principalities of the Danube | 440,183 598,247. | 550, IIL
AIGETIL. cients hisdes ids ised isisase store ania int 4 1,456,605 2,391,537 | 2,790,018
Tanis..:ccveesss .|' 1,532,643 933,967 | 931,582
Other countrie | 44 | 47,387 [oeneeninnininenes
OAT: hi ed En Ss abana hed | 4,798,107 | 5,820,231 5,782,074

   

From the above it will be seen that the American wheat will find
the greatest competition in that coming from Algeria, Tunis, and
Russia. According to our consul at Marseilles, the 395,171 bushels
imported from New York and Baltimore in 1go1 were really a hard
Canadian wheat, very likely grown from Russian seed.
Any wheat may be imported into France for consumption in the

country or for temporary admission.
paid.

In each case the duties are
When entered for temporary admission the wheat is manufactured
 into flour, sea biscuits, macaroni, and other edible pastes,
and the duties are refunded when the manufactured products are
reexported.
Under the present custom-house rulings the American grain can
only be imported for temporary admission as soft wheat for the
manufacture and reexportation of flour and sea biscuit, as the customs
 authorifies do not consider that hard wheat suitable for making
 semolina, macaroni, and similar edible pastes has heretofore
been grown in the United States. I am assured, however, by the
director of customs at Havre that if true macaroni wheat grown in
the United States is imported into France it will be received for
temporary admission as hard wheat, and that macaroni, semolina,
etc., made from it will be accepted for reexportation in liquidation
of the duties paid.

5 C

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