Australia is a world leader in the production of quality, safe and clean wheat for both human and livestock consumption.

Australia produces about 24 million tonnes of wheat per year on 13 million hectares of land, which is 3.5 per cent of the world’s annual production (ABARES 2016).

There are many different types, or varieties, of wheat grown throughout Australia. The specific quality traits of the grain type influence how they behave when kneaded, baked, cooked, boiled or fried. Wheat varieties with hard grains and high protein are used for baked breads and noodles. Softer grains with lower protein are used for weak doughs in biscuits, cakes and pastries.