摘要：Japan imports 6.3 MMT of wheat annually and consumes almost 35 percent of this inthe form of noodles. The purpose of this paper is to report on a study that evaluates thepreferences of Japanese millers for the various characteristics of wheat and flour that areused in noodle making in Japan. The study used stated preference methodologies(SPM), that were developed and pre-tested through initial interviews with Japaneseflour millers. In total, 57 purchase and quality managers for 22 Japanese millingcompanies were surveyed by means of direct interviews and 41 respondents completedthe full SPM survey. Multinomial logit models of millers' preferences were developedand tested and the parameter estimates of these are reported in the paper. This elicitedtheir choices of wheat and flour with alternative combinations of characteristics, atspecified levels, for various wheat classes and noodle flours. Data were also collectedon stated choices for wheat sourced from different origins. Millers prefer wheat withtest weights of minimum 80, dockage below 0.4 percent and falling numbers above250. Preferences for protein, ash and color were specific for different wheat classes andfor use in different noodle flours. Millers also display a preference for amylograph atminimum of 400 BU for noodle flour. For hard wheat millers preferred wheat of U.S.and Canadian origin, but for semi-hard and medium wheat, they preferred Australianorigin wheat. These results may assist wheat breeders and traders in exporting nations inmarketing their products and positioning these in this important and premium wheatmarket.
