From Moscow, Idaho to Moscow, Russia, McDonald's hamburger buns look and taste the same. The reason is McDonald's access to consistent flour quality from U.S. millers. How long millers are able to meet the flour demand for McDonald's and countless corporations like it will depend on the availability of hard red spring and durum wheat from Canada. "It is a simple fact that the U.S. growers do not grow enough of these types of wheat to satisfy both their U.S. and overseas customers," John Gillcrist, chairman of the Washington-based North American Millers' Association (NAMA) said in a statement. "U.S. millers must have access to Canadian wheat to supplement the U.S. crop in order to meet the demands of bakers, pasta manufacturers and consumers of their products."
展开▼
