Ukraine to introduce new standard for wheat in May-June 2019

29.01.2019

Ukraine's Agrarian Policy and Food Ministry says a new state standard of Ukraine (DSTU) for wheat, which will meet international standards, is expected to be introduced in May-June 2019.

"The second draft of a state standard for wheat will be considered at the Technical Committee's meeting in February of this year. The planned deadline for the introduction of the new standard once it is approved is May-June 2019," the ministry's press service reported January 28.

According to Deputy Minister of Agrarian Policy and Food of Ukraine Olena Kovalyova, the development of a new standard is currently at its final stretch. "The purpose of its adjustment is to optimize technical and technological processes of wheat production and harmonize it with international standards, in particular, with those of the European Union member states," the press service quoted the deputy minister as saying.

Ukraine's Agrarian Policy and Food Ministry says a new state standard of Ukraine (DSTU) for wheat, which will meet international standards, is expected to be introduced in May-June 2019. "The second draft of a state standard for wheat will be considered at the Technical Committee's meeting in February of this year. The planned deadline for the introduction of the new standard once it is approved is May-June 2019," the ministry's press service reported January 28.

According to Deputy Minister of Agrarian Policy and Food of Ukraine Olena Kovalyova, the development of a new standard is currently at its final stretch. "The purpose of its adjustment is to optimize technical and technological processes of wheat production and harmonize it with international standards, in particular, with those of the European Union member states," the press service quoted the deputy minister as saying.

The updated standard reduces the number of classes for non-food wheat, which will have a positive effect, in particular, on its harvesting system. In addition, indicators related to the baking qualities of grain, namely protein and fiber content, were taken into account. For the first time, the indicator of the content of grains damaged by corn bugs, and that of flour strength have been proposed.


UNIAN

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