Common wheat producers
Did you know that wheat is the most widely-cultivated plant in the world? Furthermore, there are different types. At Sociedad Cooperativa Andaluza Campo de Tejada we are producers of both common wheat and durum wheat.
Common wheat represents ten percent of our total production. This wheat has a soft endosperm in which the grains of starch break down during milling, and so it is used mainly for the production of flour for bread, biscuits and cakes.
Common wheat is the most appropriate grain for the white flour needed for these products thanks to its greater capacity for fermentation. The fruit of common wheat, that is, its grains, are transformed with industrial machinery.
This machinery mills the wheat down to a fine, white flour which is perfect for baking and confectionery.
More common wheat producers needed
As regards volume, production of common wheat in Spain is much higher than that of durum wheat. Common wheat production is between twelve and fourteen million tonnes, while between 970,000 and 1,200,000 tonnes of durum wheat are produced. Statistics show that Spain exports durum wheat, but has a deficit in common wheat. The common wheat produced by our Cooperative is different from the rest produced in Spain for two fundamental reasons: the typical climate of the area and the richness of the soil. Both factors have a decisive effect on the morphological characteristics and on the taste and aroma of the common wheat.
The average sowing rate used by our common wheat producers is 220-230 kilos of seeds per hectare.
Our crop, unlike the durum wheat, is not destined for just one industrial customer, but is distributed to different flour manufacturers throughout Spain.