Price hampers use of Dutch grain

Consumers enjoy locally produced bread, yet there's barely any Dutch wheat available in supermarkets. According to the report 'Economische kansen en uitdagingen voor Nederlandse baktarwe in de broodketen' by Wageningen Economic Research, the potential certainly exists. However, before domestic wheat finds its way into our bread, the entire supply chain must take action.

The report confirms that price is the main obstacle. For arable farmers, baking-quality wheat remains financially unattractive, mainly due to lower yields per hectare and higher costs for nitrogen fertilisation. Collectors face additional costs for separately storing baking-quality wheat, estimated at 10 to 15 euros per tonne. This amount often exceeds the premium paid for baking-quality wheat, making separate storage economically unviable. Flour mills prefer imported wheat due to its more stable quality, available at similar or even lower prices. Bakers, particularly industrial bakeries, prioritise consistent quality and competitive costs.

Climate change improves grain quality

Nevertheless, climate change is creating noticeable opportunities. Milder winters and drier summers could benefit the quality of Dutch baking wheat, although water availability remains an important factor. In addition, targeted cultivation measures such as optimised nitrogen fertilisation and increased focus on protein quality could lead to more Dutch grain being suitable for bread production.

Collaboration adds value

The market for local products and plant-based proteins also offers opportunities for Dutch baking wheat. However, this requires improved coordination among farmers, millers, bakers, and retailers. According to interviewed experts, at least 30 percent Dutch wheat in bread is technically achievable, provided quality and availability can be assured. To reach this goal, intensive cooperation throughout the entire supply chain is essential. As the report explicitly states: "With the right incentives at every link in the chain, the share of Dutch baking wheat can grow."

Read the report ‘Economische kansen en uitdagingen voor Nederlandse baktarwe in de broodketen'
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