With an increasing number of Koreans eating more bread than rice, flour imports have been on the rise.<br />To promote the consumption of locally-produced flour, Korean researchers have developed black flour, which has added health benefits.<br />Park Se-young has more. <br /> This gray dough was made using black wheat flour recently developed by the Rural Development Administration.<br />The flour can be used not only to make bread and cookies, but also processed foods like instant noodles.<br />This Chinese restaurant has found success by using the domestic flour.<br /><br /> "The flour is easier for young children and the elderly to digest and absorb, so I insist on using domestic flour even though it's more expensive."<br /><br /> The downside is that domestic flour costs twice as much as imported flour.<br />However, an increasing number of people are willing to pay more for flour with no preservatives, added health benefits and a savory taste.<br />The newly-developed black wheat has ten times the antioxidant effects of regular wheat, …and contains more nutrients like vitamins.<br /><br /> "Colored wheat is new and can draw the customer's interest. We can promote national health and eventually expect the colored wheat to start to replace imported flour."<br /><br /> Korea imports two-point-one million tons of flour a year, …and produces just one-point-eight percent of the amount of wheat needed to be self-sufficient.<br />The development of Korean black wheat is expected to boost import substitution and diversify farm income.<br />Park Se-young, Arirang News. <br />
