 

  
  
  
 
  
  
  
 
 
  
  
  
  
 
  
   
  
  
   
   
   
  
 
  
  
  
   
  
  
  
 
 
  
  
 
  
  
 
  

 

MACARONI WHEAT IN FOREIGN MARKETS.

RUSSIA.

(From United States Consul Heenan, Odessa, Russia.)
VARIETIES OF RUSSIAN WHEAT.

Russia raises large quantities of a macaroni wheat which is known
to the trade under the title “arnautka.” A moderate business is
done at Odessa in this variety of wheat, but the bulk of the export
takes place at Taganrog, on the Sea of Azof.
Arnautka yields largely, and the best grades weigh from 59 to
It is only used in this country in the mansay,
 the best quality is used for
at which is known under the

6114 pounds per bushel.
ufacture of macaroni—that is to
this purpose. There is a grade of whe
term ‘‘osman,” and this is sometimes used with softer varieties of
wheat and ground into flour. This osman wheat is not a pure
arnautka wheat, as it usually contains large quantities of other kinds.
The price for best quality of arnautka wheat last year ranged from
83 to go cents per bushel. The quantity in stock here (Odessa) on
September 14, 1903, Was 1,000 bushels.
Arnautka wheat is shipped almost exclusively to Mediterranean
ports—Genoa and Marseilles. At Genoa it is mixed with corn and
which seems to have a large sale in Italy. Itis

ground into a flour,
arnautka which is thus employed. The finer

the osman grade of
qualities are shipped to Marseilles for macaroni.
Greece takes a small quantity of the osman ve
flour and made into a special kind of bread.
in Russia for marketing Amerriety,

 and this is

mixed with a low-grade
There is absolutely no opportunity
ican macaroni wheat.
ARNAUTKA FLOUR.
There are three small mills in Odessa which grind the arnautka, or
and this flour is made into bread. I ate
and found it in all respects equal to
The Department will

macaroni, wheat into flour,
some of this bread yesterday
the best white bread made in this country.
of this statement when I add that the best
bread made anywhere is to be found in Russian cities.
The bread made from this macaroni wheat has not quite so close
1 the softer varieties of wheat, and the
as if flour had been thrown on

understand the value

a grain as bread made fron
crust usually has patches which look
a moist, hot surface and dried there.
The best grades of arnautka wheat
to be made into macaroni. Germany also takes arnautka wheat,
both for macaroni and grits. Grits, as I understand, is simply
am informed that Germany consumes largely
There is one large

are sent to Italy and France

cracked wheat, and I
of this article, which is ground in the country.