for developing plans and specification, $2,438,000 for construction, and $735,000 for completely equipping the facility. The National Association of Wheat Growers urgently and respectfully recommends that the 1966 appropriation for the Agricultural Research Service include $212,000 in order that the development of plans for this Laboratory may proceed. The association appreciates this opportunity to appear before this committee. WHEAT RESEARCH Mr. KENDRICK. The other statement I have is dealing with research. As you know, probably, sir, in the last 3 or 4 years, about 7 bushels out of every 12 bushels has found a market overseas, and we think a lot of work needs to be done in this area research. In fact, in the long run, we believe that expanded research activities could very well provide the key that unlocks the door for providing the solution to our surplus problem. Mr. Howard Morton, chairman of our research committee, wrote Dr. Senti of ARS Department a letter, asking him to outline some of the needs, and I would like to include this letter of Dr. Senti in the record. Senator HOLLAND. Without objection, the letter will be included. (The letters referred to follow:) Hon. SPESSARD HOLLAND, NATIONAL ASSOCIATION OF WHEAT GROWERS, Chairman of the Subcommittee on Agricultural Appropriations DEAR SIR: My name is Ken Kendrick. I represent the National Association of Wheat Growers. My association is greatly interested in expanding and finding new uses for wheat both at home and abroad. In the long rund we believe that expanded research activities could very well provide the key that unlocks the door for providing the solution to our surplus problems. We would, therefore, like to submit a letter written to Mr. Howard Morton, who is chairman of the National Association of Wheat Growers Research Committee and also director of utilization for Great Plains Wheat, from Dr. Senti, Deputy Administrator of ARS, to be entered in the record. You will note this letter contains three areas of research as it pertains to wheat and wheat products: 1. To improve the competitive position of U.S. wheat in the international commercial markets (particularly the market for bread wheats in Western Europe and Japan); 2. To develop a wide range of new and improved products that meet specific requirements of consumers in market areas being developed through concessional sales and donations under Public Law 480; and 3. To develop new and improved food and feed products and processes to strengthen the utilization of wheat in the United States. We believe that these proposals for new research would strengthen existing research on food and feed uses of wheat and would provide the balance and coverage that is most urgently required. Funding of these 14 projects under the 3 broad catogories would cost $1,500,000 annually. Cordially yours, KEN KENDRICK, Executive Vice President. U.S. DEPARTMENT OF AGRICULTURE, OFFICE OF ADMINISTRATOR, AGRICULTURAL RESEARCH SERVICE, Washington, D.C., March 5, 1965. Mr. HOWARD Morton, Director, Utilization Research, Great Plains Wheat, Inc., Longmont, Colo. DEAR HOWARD: This letter is in reply to yours of January 5 to Director M. J. Copley, of the Western Utilization Research and Development Division, in which you asked for a detailed statement of their research on food and feed uses of wheat and on areas of such research that need additional attention. The Western Division research program on wheat has three broad objectives: (1) To improve the competitive position of U.S. wheat in the international commercial markets (particularly the market for bread wheats in Western Europe and Japan); (2) to develop a wide range of new and improved products that meet specific requirements of consumers in market areas being developed through concessional sales and donations under Public Law 480; and (3) to develop new and improved food and feed products and processes to strengthen the utilization of wheat in the United States. I will discuss these three objectives below, summarize current program and progress that has been made over the past 3 or 4 years, and indicate research that would strengthen the position of wheat in the form of food and feed products in the domestic and selected foreign markets. This program of in-house, contract, and grant research is supported by continuing base funds provided by congressional appropriation. In addition, there are a number of contract and grant projects funded by nonrecurring appropriations of section 32 funds available in 1964 and nonrecurring use of soft currency for foreign research grants under Public Law 480. Using these nonrecurring funds, we have initiated research during the past year on several of the projects listed on page 17 of Senate Document 34, "Strengthening research on utilization of agricultural products," dated September 12, 1963. No such funds for food and feed uses of wheat were provided in fiscal year 1965. Research to improve the competitive position of U.S. wheat in commercial export markets The chemistry of oxidative maturation of flour is being investigated to develop new methods acceptable in Western Europe to apply to our Hard Red Winter wheats to make them as valuable in breadmaking as are Hard Red Spring wheats. Protein, lipid, and carbohydrate composition of spring and winter wheat flours are being compared to determine reasons for the characteristic differences. In addition, investigations of the carrying capacity of Hard Red Winter wheat for typical European soft wheats in miiling and baking are being conducted to show the true value of the U.S. wheats and also to uncover any specific shortcomings as a first step toward overcoming them. Important advances were made toward untangling the complicated chemistry of artificial and natural maturing of wheat flours by showing an involvement of protein sulfhydryl groups in mechanisms related to the oxidative improvement of baking properties (maturing), the mixing development of doughs, and the differences in performance properties among flours. The essential nature of molecular complex formation between wheat gluten proteins and natural fatty materials was established. The participation of natural fatty compounds in maturing mechanisms, in characteristic differences between spring and winter flours, and in important rheological properties of bread doughs were established. These three factors are important in improving the marketability of U.S. wheats in dollar markets abroad. Extensive descriptions were obtained of the soluble proteins of flour, and their importance was established as contributors to the quality variation between flours that must be considered in relating flour composition to baking performance. Basic research on methods for isolating and characterizing components of wheat flour and determining their function in baking applications, including studies of the rheological properties of doughs and the molecular organizations responsible for the viscosity and elastic properties of doughs, is providing specific information to solve the most important utilization problems. Additional areas of research that would be helpful in strengthening the position of wheat include: (1) Determination of the precise role of starch and associated carbohydrates in baking performance of flours and effects of variations in starch properties on suitability of U.S. wheats and flours for specific food uses. (2) A study of glycoproteins and complexes between proteins and polysaccharides in flours and doughs to determine the chemical nature of these materials and their relationship to baking properties. (3) A study of the detailed physical structures in wheat flours and doughs to provide an understanding of the changes that take place when doughs are formed and how the doughs actually function. (4) Determination of relationships between quality factors in European types of baked products and the composition of U.S. wheat flours and how doughs containing them are processed. Research to develop new and improved products to meet specific requirements for market development under Public Law 480 Research is in progress to develop light-colored, bland, and quick-cooking forms of bulgur, peeled wheat, and malted wheat for use as whole-kernel cereal food and to develop wheat-based high-protein beverages and meatlike products for use in developing nations. Changes in wheat protein and other nutritional factors induced by malting are being investigated to find means of improving nutrient quality of wheat products for oversea use. Color components of wheat bran are being investigated to develop means for removing unwanted color from brancontaining food products. Several years ago, methods and processes were developed to produce bulgur by large-scale modern operations. Bulgur production is now worth more than $25 million and requires some 8 million bushels of wheat per year. Comprehensive information was obtained on storage stability, nutrient composition, recipe and menu uses, and compatibility of bulgur with diets in foreign countries. Applications of bulgur and derived forms were worked out for a wide variety of canned, dry mix, and frozen convenience products; and heat-puffed forms were adapted to formulation of snack foods, high-protein dietary supplements for oversea use, and stable, compact wafers for civil defense fallout shelter food supply. (Research on shelter wafers was supported by funds transferred from the Office of Civil Defense, Department of Defense.) A bran-free form of bulgur, wurld wheat, was developed in the laboratory to meet needs for a light-colored, low-fiber product in the huge potential markets in Asia. One ton of this product was prepared in the laboratory and received preliminary acceptance evaluation in Hong Kong. An enthusiastic report of the acceptance of this new product has It suggests that further development of product and market tests been received. are in order. Further research to exploit the potential of wurld wheat and to carry forward development of other new types of food products for oversea use include (1) pilot-scale studies to simplify the processing of wurld wheat, reduce costs of processing, and provide test material for full-scale market development; (2) expansion of work on high-protein food products from wheat to permit pilot plant studies on milklike products and acceleration of development of meatlike products; (3) development of methods to reduce the branny flavors of new food products that require the use of whole wheat or bran-containing fractions of wheat in order to keep materials costs competitive with other food materials in foreign countries and to bring wheat food products within financial reach of foreign consumers; and (4) determination of the distribution and properties of phytate compounds in bran-containing food products and the effects of processing variations on calcium-binding properties of the compounds in order to allow full usage of the food products in world areas short of dietary calcium. Research to develop new and improved food and feed products and processes to strengthen the utilization of wheat in the United States The use of wheat as food provides its most valuable domestic market. The major use of U.S. wheat in dollar export market areas is the same. Therefore, much of the basic and applied research described above that is directed toward improving the competitive position of U.S. wheat in international commercial markets is likewise of direct interest and importance to domestic markets. Other research projects in progress to improve domestic processing and products include studies of the interactions of flour and milk components in continuous-mix doughs; studies of the variable carrying capacity for dry milk shown by different wheat flours; baking evaluation of air-classified fractions from all market classes of wheat except Durum; comprehensive study of the factors affecting and controlling bread flavor and aroma and development of methods to improve them; development of inexpensive methods to remove microbial contaminants of flours to be used in frozen and refrigerated foods; development of additional convenience consumer products from bulgur, wurld wheat, and malted wheat; and study of the oxidative deterioration of natural fats in wheat food products in order to develop methods to stabilize foods for stockpile programs and for domestic and export distribution. Research is also in progress on the development of improved feed products from the various distinct fractions of wheat flour and milling byproducts. Over the past several years this research has led to the acquisition of comprehensive information on proper methods to freeze, store, and defrost bakery products of all types and has contributed substantially to the establishment and growth of the current $275 million market for frozen bakery products. Chemical identities were determined for nearly 80 compounds contributing to the flavor and aroma of fresh bread, and variations in conditions in preferments used for continuous-mix bread baking has been shown to affect the quantities of major flavor compounds produced. Preliminary work has shown the presence of unidentified growth-inhibiting factors in wheat mill products fed to chicks, but induced microbial action can upgrade the value of the wheats and millfeeds for poultry. Further research needed to improve utilization of wheat as food and feed includes: (1) Modification of wheat polysaccharides, which are not split by digestive enzymes of monogastric animals, in order to increase the value of wheat and of the nearly 30 percent of milled wheat that goes into millfeeds, and to promote the greater use of these materials for poultry and swine feeding; (2) determination of biological availabilities of nutrients in commercial and experimental millfeed products to permit their use in linear programed feed formulation; (3) development of reliable rapid laboratory methods to determine biological availabilities of nutrients in millfeeds; (4) development of convenient, unbaked frozen dough products, including sour doughs, having high quality, long stability, and low cost in order to expand consumption of bakery products in the United States; (5) determination of the mechanism of formation of selected flavor and aroma compounds in bread crusts by means of radioactive tracer techniques, in order to assist in learning how to obtain optimum flavor in all types of breads; and (6) determination of the mechanism by which shortenings of different types contribute to quality in bread, especially continuous-mix bread. We believe that these proposals for new research would strengthen existing research on the food and feed uses of wheat and would provide the balance and coverage that is most urgently required. Funding of these 14 projects is estimated to be $1,500,000 annually. The listing of additional research on wheat, which would aid in its expansion as food and feed, is being furnished in response to your specific request. It has not had budgetary consideration either by the Department of Agriculture or the Bureau of the Budget and is not to be construed as a budgetary recommendation for additional funds. As you can appreciate, the Department receives many requests for additional research on agricultural problems of high priority and it attempts to meet the most urgent needs in an orderly manner as rapidly as resources permit. We hope this material adequately meets your request for information on our research program on food and feed uses of wheat. If questions remain or if we can expand on any portion of this material, please let us know. Sincerely yours, F. R. SENTI, Deputy Administrator. U.S. WHEAT COMPETITION Mr. KENDRICK. Primarily, it includes three areas: To improve the competitive position of U.S. wheat in the international markets, particularly in Western Europe and Japan. As you know, Mr. Chairman, our commercial markets in Japan have made great strides in recent years. I believe Japan is perhaps our greatest single commercial market, in the neighborhood of 50 to 60 million bushels of wheat. No. 2, develop the wide range of new and improved products that meet specific requirements of consumers in marketing areas being developed through concessional sales, and so on. No. 3, to develop new and improved food and feed products and processing, to strengthen utilization of wheat in the United States. And, these 3 projects, which include 14 items in all, would require about $1,500,000. Senator HOLLAND. Are any of them in the budget? Senator HOLLAND. Well, there is a substantial research on wheat already underway, of course, at various stations, both Federal and State. Mr. KENDRICK. Yes, sir. 46-950-65-pt. 2 Senator HOLLAND. Would these three projects be in addition to the projects already underway? Mr. KENDRICK. Yes; I believe it would, sir. Senator HOLLAND. Well, your statement will be received, and we are glad to hear you. Off the record. (Discussion off the record.) Senator HOLLAND. We are very glad to have your statement. Mr. KENDRICK. We appreciate this opportunity, Mr. Chairman. Senator HOLLAND. Thank you, sir. STATEMENT OF INSTITUTE OF AMERICAN POULTRY INDUSTRIES Senator HOLLAND. The Institute of American Poultry Industries and the National Turkey Federation have asked to be heard. I am now advised that these organizations will offer two statements for insertion in the record, in regard to appropriations for poultry inspection, and in regard to other matters affecting poultry products. I ask the clerk to receive these statements when they arrive, and place them in the record. I understand the witnesses could not be here this morning. (The statement referred to follows:) NATIONAL TURKEY FEDERATION STATEMENT BY WILLIAM D. WAMPLER, CHAIRMAN, LEGISLATIVE COMMITTEE The National Turkey Federation is pleased to have the opportunity to request adequate appropriations for the Department of Agriculture to carry out the Poultry Products Inspection Act and to administer other prograins of that Department which affect turkeys and turkey products. Organized in 1939, the National Turkey Federation presently numbers some 10,000 members in 48 States, producing nearly 90 percent of the turkeys grown in the United States, with an annual value to growers of approximately $400 million. One of the major segments of American agriculture, the poultry and egg industry competes for the consumer's dollar in the marketplace without the aid of direct price support. Turkey growers strongly support the Federal poultry inspection program designed to protect consumers. The National Turkey Federation also urges adequate appropriations for research to prevent and eradicate disease in turkeys. Since its enactment the Poultry Products Inspection Act has been administered by the Poultry Division of the Agricultural Consumer and Marketing Service. This Division of the Department of Agriculture has had a vast experience with the myriad problems involved in poultry inspection and has developed an efficien system of poultry inspection without an equal. Only recently it received a Presidential citation for effectuating savings in the operation of its programs amounting to $12 million annually. The National Turkey Federation commends the Poultry Division for this record of achievement and supports the continued administration of the Poultry Products Inspection Act by the Poultry Division as was affirmed recently in the Department's reorganization of inspection activities. The relatively modest increase in funds requested for fiscal 1966 over 1965 includes $300,000 for additional inspectors. Such an increase appears to be both necessary and reasonable, particularly in view of the fact that the rate of inspection per man-year has increased from 3.7 million pounds of poultry in 1959 to 6 million pounds in 1964. Likewise, the sum of $100,000 for laboratory testing for residue surveys appears to be necessary in the interest of consumer protection. The legislative history of the Poultry Products Inspection Act, as well as the activities carried out thereunder; such as, inspection of product for wholesomeness, proper labeling of product, and inspection of plant for sanitation, make it abundantly clear that the act was enacted and is administered in the interest of protection of the consuming public, and that the cost should properly be borne out of public funds. The National Turkey Federation urges that the full amount requested by the Department of Agriculture for the administration of this essential |