Abstract
At the beginning of the 20th century Romania (RO) was one of the main wheat exporting countries in the world, after Russia, Argentina, Canada and USA. The export was based on regular harvests of vast areas with favourable soil and climate for wheat production, combined with a good infrastructure through various waterways. Most Romanian wheat was exported by the Danube to Hungary, Austria and Germany (Loewé, 1923). Wheats from Romania were known for their outstanding milling and bread-making quality and used to be classified in the same category as strong wheats from Canada and Russia (Åkerman, 1929).
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Belderok, B., Mesdag, J., Donner, D.A. (2000). Romania. In: Donner, D.A. (eds) Bread-making quality of wheat. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0950-7_24
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DOI: https://doi.org/10.1007/978-94-017-0950-7_24
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