“In Mexico, when we speak of Canadian wheat, it’s synonymous with quality,” said Nicolas Montalvo, a plant manager at Trimex Planta Veracruz, while attending a technical exchange program at Cereals Canada.  

Montalvo and his colleagues from Grupo Trimex spent nearly a week in Winnipeg in June discussing Canadian wheat with experts from Cereals Canada and the value chain. Grupo Trimex is Mexico’s largest flour miller, specializing in wheat flour, baking mixes, and by-products like wheat germ and bran. 

“Millers are happy to have Canadian wheat because it’s a wheat that is consistent in quality, and which behaves the same way every time it’s milled,” said Montalvo. “The flour that is produced has consistent rheological qualities that result in raw materials for breads that provide for great volume, great colour and, especially, great flavour.” 

For the last five years, Canada has been the second largest supplier of wheat to Mexico, after the United States. The top end uses of wheat in Mexico are bread, pastries, sweet biscuits, snack bars, fruit snacks, cakes, and breakfast cereals. 

“What makes Mexico an interesting market is the regional diversity for its wheat-based products, and high-quality Canadian wheat plays an important role in the marketplaces as an improver wheat,” says Dean Dias, chief executive officer, Cereals Canada.  

“Cereals Canada continues to strengthen partnerships with exporting nations and recognizes the importance of collaborating and engaging with companies like Grupo Trimex on technical exchanges to create opportunities for Canadian wheat,” he adds.