Wheat

Approximately 10 million tonnes generated annually in a rain-fed system across 4 million hectares of land. About 95% of wheat grown in Western Australia is exported - predominantly to Asia and the Middle East - generating $2 to $5 billion in annual export earnings for the state. 

Western Australian wheat industry 

WA generates approzimately 40% of Australia's total wheat production with more than 95% of this exported, predominantly to Asia and the Middle East. WA produces white grained wheat varieties that generate high flour milling yield and a bright white flour that is suitable for a range of products. Wheat production occurs across the WA wheatbelt on 4000 mostly family-run farms, ranging in size from 1000 to 15,000 hectares.  

The department has a strong research, development, and extension focus on wheat production, with investments across the wheat value chain from pre-breeding and agronomic research to support variety development to pest and disease management. Grain quality assessment and export market intelligence research is undertaken by the Australia Export Grains Innovation Centre (AEGIC).  

Production   

The area sown to wheat in WA over the past 30 years has remained relatively stable at between 4 to 5 million hectares but over this same period production has increased strongly with improved yields. As a result, we are seeing production of 8 to 10 million tonnes per annum.  

Improved agronomic practices and development of new premium wheat varieties have enabled an increase in WA wheat yield over the past 30 years, at a rate higher than world average, despite a decline in annual rainfall. 

Western Australian wheat area and production 1989-90 to 2021-22

Grown under rain-fed conditions, WA wheat production can fluctuate from season to season. Seasonal variability, particularly since the year 2000, combined with increased competition from countries with lower costs of production, have placed pressure on wheat profitability. Despite this, a recent study of WA wheat producers found the financial position of almost two thirds of WA farms can be classed as 'growing' or 'strong' due to their use of technology to create economies of scale and their managerial and social characteristics.  

The department has a strong research, development and extension focus on wheat production through its long history in wheat breeding - now privatised through InterGrain - and the development of wheat variety management information for the state’s grain production zones.

Markets   

Wheat has much less market concentration than other grains. China and Indonesia are WA's largest wheat export markets. These markets have recently come under pressure from increased competition from low-cost producers. To counter this, the department (through AEGIC) is actively engaged with Indonesian milling companies to gain a better understanding of their grain quality requirements and the performance of WA wheat varieties in the milling and baking process.  

Cereal value of exports 2017-18 to 2021-22. Source: ABS export data

Wheat quality   

WA produces white grained wheat varieties that generate a bright white flour and high flour milling yield.   

WA wheat typically has low moisture content, low discolouration, and high bulk density, and is suitable for a range of products, including different breads.   

WA's dry harvesting environment results in low moisture content and low risk of weather damaged grain.  

Major wheat milling grades in Western Australia are:  

• Australian Hard (AH): used for breads; about 12% protein.  
• Australian Premium White (APW): used in blends for breads, including European and flat breads, some noodles and steamed breads; about 10.5% protein.  
• Australian Standard White (ASW): used for flat breads, steamed (Asian) breads, noodles; 9 to 10.5% protein.  
• Australian Standard Noodle Wheat (ANW): specifically for Japanese udon noodles; 9.5 to 11.5% protein.  
• Australian Premium White Noodle (APWN): WA only. Used for blending; 10.0 to 11.5% protein.  
• Australian Soft (ASFT): used for biscuits, cakes, steamed buns; less than 9.5 % protein.