WHEAT (FOREIGN AND LOCAL) WHEAT (EXPORT GRADE) Overview Wheat is one of the world’...
WHEAT (FOREIGN AND LOCAL)
Overview
Wheat is one of the world’s most demanded staple grains, widely used in
the production of flour, pasta, noodles, bakery products, animal feed, and
industrial starches. Global buyers—especially in Asia, Europe, and the Middle
East—continue to source high-quality wheat in large volumes.
SPECIFICATIONS
- Type: Hard Red Wheat / Soft White
Wheat (depending on buyer requirement)
- Purity: 98–100%
- Moisture: Max 12%
- Foreign Matter: Max 2%
- Broken Grains: Max 3%
- Damaged Kernels: Max 2%
- Protein Content: 11–14% (buyer-dependent)
- Test Weight: 76–80 kg/hl
- Gluten Content: 24–32%
- Aflatoxin: Within international food-grade
limits
- Packing: 50 kg PP bags or bulk loading in
20ft or 40ft containers
- Condition: Clean, dried, and fumigated;
free from pests, stones, mold, and weevils
EXPORT INFORMATION
- HS Code: 1001
- Minimum Order: 100–500 MT (depending on
supplier location)
- Supply Capacity: Large volumes available all year
- Loading Ports:
- Nigeria: Lagos (Apapa / Tincan)
or Port Harcourt
- International: Any standard
global grain port (depending on origin)
- Quality Inspection: SGS or equivalent certification
available upon request
- Payment Terms: LC, TT, or negotiated terms for
long-term buyers
USES
- Flour milling
- Bakery production (bread,
biscuits, pastries)
- Pasta and noodles
- Animal feed
- Brewing and distilling
WHEAT
Wheat is a globally traded cereal grain used for flour milling, pasta
production, bread, confectioneries, and industrial processing. It is classified
into Local Wheat and Foreign Wheat, each with distinct qualities
and export specifications.
LOCAL WHEAT
Local wheat refers to wheat cultivated within Nigeria and neighbouring
African regions.
Characteristics
- Medium to low protein content
(8–10%)
- Softer kernels
- Lower gluten strength
- Light brown grains
- Requires blending with foreign
wheat for bread flour
Uses
- Biscuit production
- Confectioneries and pastries
- Semolina and local meals
- Blended flour for general baking
Export Specifications (Local Wheat)
- Moisture: 12–13% maximum
- Foreign Matter: 1% maximum
- Broken Grains: 3–5% maximum
- Live Insects: Nil
- Aflatoxin: Within acceptable international
limits
- Packaging: 50kg polypropylene bags
- Inspection: SGS or buyer-appointed
FOREIGN WHEAT
Foreign wheat refers to imported wheat from major producers such as the
U.S., Canada, Russia, Australia, and Ukraine.
Characteristics
- High protein content (11–15%)
- Strong gluten quality
- Harder grain structure
- Excellent milling yield
- Preferred by flour mills for
industrial baking
Uses
- Bread production
- Pasta and noodle manufacturing
- Industrial bakery products
- High-strength flour milling
Export Specifications (Foreign Wheat)
- Protein Content: 11–15% depending on origin
- Moisture: 12–14% maximum
- Test Weight: 75–80 kg/hl
- Gluten Strength: Strong to very strong
- Dockage/Impurities: 0.5–1% maximum
- Hardness: Hard red or hard white varieties
preferred
- Packaging: Bulk vessel, container, or 50kg
bags
- Inspection: SGS, Cotecna, or
country-of-origin inspectors
Request a Quote /
Place an Order
For pricing, samples, logistics, and export arrangements:
📩 Email: info.refinersmatrix@gmail.com
📞 Phone: +2347039686464 | +2349122142356
🌍 Refiners Matrix Limited – Trusted Global Agro Commodity Exporters
