The accumulated exports of crystalline wheat that occurs in Guaymas, Sonora(for the production of soups and spaghetti), remain at 381 thousand tons, registering a drop of 46% compared to the previous year and it is even expected that in 2025 there may not be shipments abroad, explained the Agricultural Market Consulting Group (GCMA).
He pointed out that there was almost no export, while the price stood at $285 per metric ton of grain (close to 5,700 Mexican pesos).
“Wheat planting is collapsing throughout the country and a high economic impact is foreseen, mainly for producers, but it extends to threshers, warehouses, transporters and other members of the chain,” said the agri-food consultancy.
Under this scenario, he estimated that by 2025, Mexico will reach a record import of wheat, especially crystalline, which has not been imported for three decades, and which is planted especially in Sonora.Sinaloa y Baja Californiaand is used in foods such as pasta soups.
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And more than half of the demand for grains in the country is imported, not only wheat, “this scenario is even more complex, since only 35% of national demand is covered,” he estimated. Juan Carlos Anayapresident of GCMA.
The consultancy revealed that in the case of Sonora, the availability of water in the entity’s dams is even more critical, where the levels are only 17.3% due to the drought that the region is experiencing.
“This figure represents a drop of 42% compared to 2023, putting the main wheat-producing state in check,” Anaya explained.
A drop in durum wheat production is projected
It is projected that there will be a drop in production, which will be the lowest in the last 30 years, and this will bring a record import of bread-making and crystalline grain for pasta.
The main products derived from wheat grain are the flour, semolina y bran. Pasta comes from semolina, the animal food made from bran, and from flour we obtain products such as bread, pastries, cookies, tortillas, toppings, snacks, among others.
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The main types of wheat grown in Mexico are divided into five large groups: strong (Group I), medium strong (Group II), soft (Group III), short and tenacious (Group IV) and crystalline (Group V). . This classification is made on the basis of the properties of wheat gluten.
It was in the Yaqui Valleyin Sonora, where technologies were developed for the first time that allowed wheat yield to increase by around 250% in Mexico and other countries during the 60 years between 1960 and 2019 (harvest years).
This increase in yield is due to the propagation of varieties and technologies developed by the International Maize and Wheat Improvement Center (CIMMYT) together with Mexico.
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