 

     

 
 
 
  
 
 
 
 
 
 
 
 
 
 
    
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
   
 
 
 
 
 
 
  
  

 

52 MACARONI WHEAT IN FOREIGN MARKETS.

   
 

seen at once that it is more advantageous for the buyer here to
purchase the heavier wheat. The American wheat that has thus
far reached here, with one exception, has been lighter than competing
 wheat from other countries. One cargo of goose wheat that
reached here just about filled the bill. One English cwt. (112
pounds) contains 64 Maltese rotoli. From 288 rotoli (464 pounds)
of Russian wheat is made 232 rotoli (406 pounds) of flour and semola.
The same number of rotoli of American wheat only gives 202 rotoli
(354 pounds) of flour and semola. However, the price paid to-day
for average Russian macaroni wheat is $7.77 per quarter (8 bushels)
and if our wheat dealers can meet this price there is a good chance
of marketing some of their surplus at Malta, as much macaroni is
made here and Russian wheat is expected soon to increase in price.
Among the prominent Maltese buyers of wheat are the following:

Joseph Scicluna &amp; Sons. B. Tagliaferro &amp; Sons.
G. Wismayer. G. P. Salamone.
Ciantar Brothers. H. W. Parnis-England &amp; Co.
Joseph Arrigo &amp; Co. P. Cassar.

Joun H. Grout, Consul.
VALLETTA, MALTA, October 15, 1903.

NETHERLANDS.

(From United States Consul-General Listoe, Rotterdam, Netherlands.)

Macaroni is only manufactured toa limited extent in the Netherlands,
 and there are but a few manufactories of this commodity in
the country.
After diligent inquiry, I have only been able to discover two
manufacturers of macaroni, viz, Messrs. Pagnier &amp; Co. and Messrs.
J. Pagnier, Fils &amp; Co, both of Maasstricht, in the Province of Limburgh.
 I wrote both of these firms requesting information on the
subject under consideration and have received the following reply
from Pagnier, Fils &amp; Co.:

Macaroni is manufactured of “‘griesmeel” (gries flour)—which latter is broken
hard wheat, the same as that called macaroni wheat in the United States. Griesmeel
 is ground in mills specially built or arranged for this purpose, and I doubt
there is a single mill in this country so arranged.
The importation of macaroni wheat would therefore at present be useless, but
if the wheat was ground in the United States and exported as flour, a market for
a limited amount might be found here.
The consumption of macaroni in the Netherlands is not very great. We estimate
 that not more than 200,000 pounds is consumed annually, of which about
140,000 pounds are imported from Italy and other countries, leaving only 60,000
pounds to be manufactured in this country.

 

 