「にしお小麦」は、
平成29年度産から
国内小麦の全ての
品質評価で
"全国1位"を獲得しています
"Nishio Wheat" has been ranked "No. 1 in the nation" in all quality evaluations of domestic wheat since the 2017 harvest.
「にしお小麦」が"全国1位"を記録する理由は、西尾の豊かな土壌と、
生産者の技術の高さにあります
The reason why "Nishio Wheat" ranks #1 in the nation is due to the rich soil of Nishio and the high level of production technology of wheat farmers.
愛知県“西尾市”で生産された小麦を「にしお小麦」と言います。
「にしお小麦」は、通気性、排水性（水はけ）、適度な保水性（水持ち）など、良質な小麦が生育しやすい“土作り”にとことんこだわった日本一の生産技術を持つ生産者によって、愛知県南部に位置する「西尾」の地で作られました。
西尾＝西尾市は、温暖な気候と、山や矢作川の恩恵を受け、自然が豊か、土壌が肥えて、農作物が豊富に育つ地域です。
抹茶の原料となるてん茶、全国でもトップクラスのカーネーション、ハウス栽培によるキュウリやトマト・ミニトマト、ナス、イチゴは秋から初夏にかけて、いっぽう、梨、イチジクの果樹、バラ・菊・洋蘭・観葉植物の花類、酪農・畜産、米、大豆、小麦などの水田作物にいたるまで、各地で様々な農業が盛んに行われています。
西尾市では、水田による米の生産も豊富ですが、近年は「パン」や「ケーキ」の粉物や、「うどん」、「ラーメン」などの麺類の原料となる小麦の生産に力を入れています。
小麦生産農家はおよそ50軒。
若い後継者が多く、情熱を持った農家が密集している日本でも大変珍しく貴重な農業地域です。
温暖気候と山川海と自然に恵まれた西尾は土壌が栄養豊かですが、そこから何歩も踏み込んで良質な土作りにこだわる農家の熱意の量は全国一位の小麦品質評価結果をご覧のとうりです。西尾の恵まれた自然環境と先代の叡智、日々生産を続ける生産者の存在に感謝せずにはいられません。
Wheat produced in Nishio City, Aichi Prefecture, is called "Nishio Wheat."
Nishio Wheat is grown in Nishio, located in the southern part of Aichi Prefecture, by Japan's most skilled wheat producers, who are particular about creating soil that is conducive to growing high-quality wheat, such as breathability, drainage, and moderate water retention.
Nishio City is blessed with a warm climate, mountains, and the Yahagi River, and is a region rich in nature, fertile soil, and abundant agricultural products.
Tencha tea, the raw material for matcha, top-class carnations in the country, cucumbers, tomatoes, cherry tomatoes, eggplants, and strawberries grown in greenhouses are grown from autumn to early summer, while various agricultural activities are actively carried out in various areas, including pears, fig trees, roses, chrysanthemums, orchids, and ornamental flowers, dairy farming, livestock farming, and paddy field crops such as rice, soybeans, and wheat.
Nishio City has an abundant rice production from paddy fields, but in recent years it has been focusing on producing wheat, which is used to make flour products for bread and cake, and noodles such as udon and ramen.
There are approximately 50 wheat-producing farms.
With many young successors and a high concentration of passionate farmers, this is a rare and valuable agricultural region, even in Japan.
「にしお小麦」の品質評価は、"全国1位"のAランク
「にしお小麦」（西尾産小麦）は、平成29年度産より「国内小麦の品質評価」全てにおいて、国内小麦の品質評価トップのAランクを獲得し続けています。
【国内小麦の品質評価内容】
①容積重･･･小麦の量に対して小麦粉に出来る量
②灰分･･･小麦粉などの製品色合い、小麦の風味
③タンパク…製麺した時のコシやパンの膨らみ
④FN（フォーリングナンバー）…小麦のでんぷんの質の指標を指し
健全に生育した小麦は、"数値"が高くなると言われてます。
モチモチの柔らかな食感と高い風味は、飲食業界の卓越した味覚をもった粉職人や麺職人の嗅覚と心を掴んで離しません。
Nishio City's wheat production technology has been ranked A, the top in all domestic wheat quality evaluations, since the 2017 harvest.
【Domestic Wheat Quality Evaluation Contents】
1. Volumetric weight: the amount of wheat that can be made into flour
2. Ash content: the color of the flour product, and the flavor of the wheat
3. Protein: the firmness of the noodles and the rise of the bread
4. FN (Falling Number): an index of the quality of wheat starch
It is said that healthy wheat has a high "number".
Due to these excellent "production technology" and "high quality", Nishio Wheat is the main ingredient in wheat processed foods in Aichi Prefecture.
The chewy soft texture and high flavor capture the nose of flour craftsmen and noodle craftsmen with outstanding taste in the food and beverage industry.
We named Nishio wheat, which has the best wheat production technology and wheat quality evaluation in Japan, "Nishio Wheat", and are promoting it nationwide.
「にしお小麦」は2品種
There are two varieties of "Nishio Wheat"
生産者の”技術”と”小麦品質”の高さから、『にしお小麦』は愛知県内の小麦加工食品の主要原料となっています。
Wheat produced in Nishio City is called "Nishio Wheat." There are two varieties of Nishio Wheat: "Kinuakari" and "Yumeakari." Due to its excellent production techniques and high quality, it is now a main ingredient in wheat processed foods in Aichi Prefecture.
きぬあかり
Silk light
［中力粉／麺向き］
きしめんや味噌煮込み等の麺文化を持つ愛知県の人気商品です。
Medium-strength flour for noodles...A popular product from Aichi Prefecture, home to a noodle culture including "kishimen" and "miso stew."
This is the wheat most widely produced in the city. The name comes from the fact that when made into noodles, it produces “firm” and “silk-like” white udon noodles. In addition to the whiteness of the flour, this wheat also has other excellent properties such as “high yield per area,” “hard to collapse,” and “ability to produce firm noodles.” Production began in Nishio City in 2013, and since 2015 it has become the main variety, accounting for more than 80% of the area.
ゆめあかり
Dream Light
［強力粉／パン向き］
パン製造に人気の小麦。収穫量が少なく貴重です。
Strong flour for bread...A flavorful wheat that is popular for bread making.
2016年度より、パンなどの製造に適する新品種硬質小麦「ゆめあかり」の栽培を開始しました。2021年産では、西尾市の麦栽培面積のおよそ25％となる約361ヘクタールで栽培を行っています。きぬあかり同様、風味が高く甘い小麦です。
In 2016, we started cultivating “Yumeakari,” a new variety of hard wheat suitable for making bread and other products. For the 2021 harvest, we are cultivating it on approximately 361 hectares, which is approximately 25% of the wheat cultivation area in Nishio City.
西尾が誇る、小麦生産農家の"技術力"の高さ
Nishio is proud of the high level of "technical ability" of its wheat farmers
『にしお小麦』は、小麦が育つ最適な環境を作り、健全な小麦を栽培しています。
西尾市の小麦農家は、小麦の生育に最適になるように、水田のph調整、有機物投入として稲藁のすき込みなどの土づくりと排水対策をして種まきをします。畑の作物である麦類は水分の多い環境は嫌います。小麦に健全な根を張らせる為、『にしお小麦』が作付けされる水田は、苦土石灰を撒いて土の中のphを6～7にします。その後、水田の周囲と水田内に5～10m間隔で30～40cmの深さの溝を掘り小麦には過剰となった水分を排水していきます。このような土づくり、排水対策、適期での種まきと、真面目な作業の積み重ねによって、小麦は太陽の光と根っこから吸収した水分やミネラル分、栄養素を利用して糖やデンプンを作っていきます。根っこがしっかり生育してないと、『にしお小麦』に必要な栄養が足りず、豊富に実った小麦が実りません。
更に『にしお小麦』を作る農家は、土の表面を地中に入れる事で、雑草の種を小麦の生育より遅らせる技術を持っています、etc…
良質な小麦が生育しやすい土作りや栽培にとことんこだわった小麦農家の情熱と高い技術力によって、国内の小麦品質評価の全てにおいてトップランク獲得にいたるまでの高品質な小麦を生産し続けています。
Nishio Wheat creates the best environment for wheat to grow, and cultivates healthy wheat.
Wheat farmers in Nishio City prepare the soil and drainage measures such as adjusting the pH of the paddy field and plowing in rice straw as organic matter to optimize wheat growth, and then sow the seeds. Wheat, which is a field crop, does not like a moist environment. In order to allow the wheat to take healthy roots, the paddy fields where Nishio Wheat is planted are spread with dolomitic lime to make the soil pH 6 to 7. After that, trenches 30 to 40 cm deep are dug around and within the paddy field at intervals of 5 to 10 m to drain excess moisture from the wheat. Through this soil preparation, drainage measures, sowing at the right time, and a series of hard work, the wheat uses the sunlight and the moisture, minerals, and nutrients absorbed by its roots to produce sugar and starch. If the roots are not well developed, Nishio Wheat will not have enough nutrients and will not produce abundant wheat.
Furthermore, farmers who produce “Nishio Wheat” have the technology to push the surface of the soil underground, slowing down the growth of weed seeds compared to the wheat, etc…
Thanks to the passion and high technical skills of wheat farmers who are committed to creating soil and cultivating wheat that is conducive to the growth of high-quality wheat, they continue to produce high-quality wheat that has achieved top rankings in all domestic wheat quality evaluations.
Producers are Nishio's "treasures"
西尾の地と生産者は
わたしたちの“宝"です
西尾の地と生産者はわたしたちの“宝”です。
わたしたちは今、自然豊かな西尾の生産地と、優れた生産技術を持つ西尾の生産者を次世代に繋げるべく『にしお小麦』の地域ブランド商標取得に向けて全力を注いでいます。
Producers are Nishio’s “treasures.”
Right now, we are putting all our efforts into obtaining the local brand name for “Nishio Wheat” in order to pass on the highly skilled wheat-producing farmers of Nishio to the next generation.
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