High Quality Wheat Production with Claudia Carter

In this episode of the Regenerative Agriculture Podcast, John Kempf interviews Claudia Carter, Executive Director of the California Wheat Commission. For years, bakers have demanded wheat varieties with lower mineral content, since the presence of minerals interferes with flour performance. Claudia describes the work being done by wheat geneticist Dr. Jorge Dubcovsky to reverse this trend and breed wheat varieties with increased quality and nutritional value. See the complete show notes at regenerativeagr....

[@julioequinones]

Awesome and enlightening interview, I just wanted to point out a possible point of confusion. At 9:47 you asked what defines protein quality and asked if it was a balance between glutin and gliadin. Claudia responded yes, which might give the impression that they are two different things. According to the interview, Glutin is a matrix that is formed, containing glutenins and gliadins. I would like to here an interview with Dr. Jorge Dubcovsky in the future. Apart from this wonderful discussion with Claudia, I feel like there is much to be gleaned from discussing the role of the various proteins found in wheat, including the non-gluten forming ones.
This interview was enlightening on many levels but the actual meaning of quality was clarified to me via this discussion. Quality is a meaningless concept without something in respect too it. For example, this discussion talks about wheat quality with respect to protein content, and furthermore with respect to industrial breadmaker's needs regarding protein content due to the mechanized nature of there infrastructure.
That is to say, quality for industrial bread makers is with respect to flour mixing and its interface with there machinery.
Whereas quality for a human being, it might be with respect to digestibility or some other factor that is advantageous to it.
They are not at odds with each other, they simply are with respect to different things. Well, they might be at odds if their protein quality with respect to industrial mixing is necessarily negatively correlated with that of let's say digestability or some other factor related to the end consumer of this product. Which actually is a good thing to look into after now that I think about it.
That's why we say something is qualitative when it is describing something vs quantitative when it is exactly enumerating it.
I kinda feel like you and Claudia were talking with respect to different things. For example, you asked if geneticists where breading with respect to the quality vs quantity. she responded that they are but yield at the end of the day was the biggest factor. I think based on listening to your other podcasts you were talking about quality with respect to nutrition. She is thinking as a grain purchaser and talking about quality with respect to the manufacturing of bread products.

[@RoutyRastus]

is there a cure for thedistortion in this audio at times during the podcasts?

[@roscorude]

The millers don't want minerals because their machines don't handle them well? Or it costs more to run the machines or cleaning?
Its money or its nefarious