8th INTERNATIONAL WHEAT CONFERENCE

Severe disease attacks are not the major problem in Estonia. The most common diseases
are powdery mildew and septoria. Domestic flour millers have variety preferences. High
baking quality and volume weight among SW have had the variety ‘Manu’ (Finland) and
among WW ‘Ada’ (Lithuania). Although the baking quality is significantly influenced
by weather and agro-technical conditions, genetic potential of the cultivated varieties is
extremely important. In the last years there is tendency in Estonia to take to the recommended
variety list and cultivate late ripening, high-yielding varieties which have low
protein content. These varieties may also have lower volume weight and resistance to
sprouting in ear as they are mainly bread for more southern countries where this trait
is not so important. These varieties more seldom meet the highest requirements of the
mills. Farmers in general select for the varieties of more yield, without having more attention
at the quality aspect because the plus they can receive for the quality production it is
usually smaller in relation to that they achieve with a bigger yield.
Future trends. The domestic bread market is changing with increased sales of wholegrain,
wholemeal type breads associated with an increased awareness of health and nutritional
benefits. Phenolic compounds which have antioxidative capabilities have been analysed
in wheat flour and bran. A new project was started for determination of selenium (an
essential micronutrient for humans) content in different wheat samples. Health benefits
of selenium are partly explained by its antioxidant effect but it also promotes immunity
system.
The demand for local organic wheat products is increasing. Jõgeva Plant Breeding Institute
has started an organic wheat trials and organic wheat milling and baking tests.
50