44 MACARONI WHEAT IN FOREIGN MARKETS.
the points to be covered are as follows: (r) Description of hard
wheat and varieties; (2) comparison between same and Russian hard
wheat; (3) percentage of dry gluten therein; (4) percentage of
semolina that may be expected; and (5) cost freight rates to Castellamare
or Tone Annunziata.
It would be useless to export this wheat in the form of flour for
macaroni manufacture, as macaroni is made of semolina.
The importation of American hard wheat would be greatly facilitated
by practical demonstration of its qualities, made on the spot.
I suggest sending samples of the various sorts and qualities of this
wheat.
Mr. Orsini, who is the owner of one of the largest macaroni factories
in this district, has offered to grind the wheat and make
resulting semolina into macaroni and give me a report on its composition,
usefulness, and value. In this way American hard wheat
would be brought to the direct attention of macaroni manufacturers,
whom I shall endeavor to persuade to give it a thorough
trial. For making experiments Mr. Orsini says he would need 400
or 500 bushels of each variety of the wheat. He would be willing to
buy the wheat at a price to be fixed by the Chamber of Commerce
in Naples. The wheat should be shipped direct from New York to
Naples. When this point is reached the introduction of American
hard wheat into this consular district will simply be a question of
quality, price, and freight.
C. S. CROWNINSHIELD,
Commercial Agent.
CASTELLAMARE DI StABIA, October 20, 1903.
The following is the report of Consul Hayden referred to by
Commercial Agent Crowninshield and printed in ADVANCE SHEETS
No. 1071 (June 25, 1901):
After efforts covering a period of over two years, I have succeeded in demonstrating
the fact that the very finest quality of macaroni can be made of American
wheat. This has been declared an impossibility by those engaged in its manufacture
here, and there are hundreds of establishments in this district. Up to the
present time, Russian wheat and wheat from the Orient have been used, together
with Italian wheat, for the production of this article of food, the American wheat
being considered too soft. - Through the cooperation of one of the largest establishments
in this district, it has been found that this conclusion was based upon the
proverbial conservatism of the people. When it is remembered that macaroni consists
of wheat to the extent of 60 per cent, it will be readily seen that here is an
opening for American wheat of no inconsiderable importance. It should be understood
that while there is a tax on American wheat, there is also a tax on all foreign
wheat—7.50 francs ($1.44) for 100 kilograms (220.46 pounds). It should also be
borne in mind that international freights covering transportation of grain from
Russia, the Orient, and the United States are practically the same.
