Values of Australian wheat and flour quality characteristics

Fredoun Z. Ahmadi-Esfahani and Roland G. Stanmore
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Fredoun Z. Ahmadi-Esfahani: Senior Lecturer and Research Assistant in the Department of Agricultural Economics at the University of Sydney, Australia, Postal: Senior Lecturer and Research Assistant in the Department of Agricultural Economics at the University of Sydney, Australia
Roland G. Stanmore: Senior Lecturer and Research Assistant in the Department of Agricultural Economics at the University of Sydney, Australia, Postal: Senior Lecturer and Research Assistant in the Department of Agricultural Economics at the University of Sydney, Australia

Agribusiness, 1994, vol. 10, issue 6, 529-536

Abstract: There is currently a lack of information regarding the values of Australia's wheat and flour characteristics. A hedonic price function is applied to Australia's wheat exports over the period 1976-1977 to 1990-1991 to estimate the implicit prices of wheat and flour characteristics. The results suggest that protein is the most important wheat characteristic with a premium of $8.80|T|percentage point. Other wheat characteristics such as thousand-kernel weight and ash content are also found to have significant premiums and discounts. For flour, protein with a premium of $5.34|T|percent-age point and color grade are the most important characteristics. The implications of the results for policy formulation in relation to the grading system, breeding programs, and marketing are discussed. ©1994 by John Wiley & Sons, Inc.

Date: 1994
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Persistent link: https://EconPapers.repec.org/RePEc:wly:agribz:v:10:y:1994:i:6:p:529-536

DOI: 10.1002/1520-6297(199411/12)10:6<529::AID-AGR2720100610>3.0.CO;2-3

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