Cereal growers in the Highlands have held what have been termed positive and constructive talks with a distiller which is using imported maize rather than locally-grown wheat to make the grain spirit needed in its Scotch whisky.
The delegation from NFU Scotland joined Caithness, Sutherland and Ross MSP Rob Gibson at the meeting with Invergordon Distillery manager Ian Mackie and other representatives from Whyte & Mackay.
Jim Whiteford, of Shandwick Mains, near Tain, led the delegation and acknowledged afterwards that growers had particular challenges to meet if they wanted to supply the distillery with wheat.
Mr Whiteford said Whyte & Mackay had specific needs in terms of the grain it required, particularly its hectolitre weight.
“They like a heavy grain with a lot of weight in it. Modern varieties pack a lot of weight into a smaller grain. They want a bigger and bolder grain,” he added.
Mr Whiteford said the now-outclassed Riband had been Whyte & Mackay’s preferred wheat variety. It had, however, been replaced by modern varieties which did not meet its needs.
Mr Whiteford said growers would now work with cereal levy board HGCA to identify if there are existing or new varieties coming through the recommended list process which could meet the distillers’ targets for 1,000 grain weight and spirit yield.
He acknowledged that grain quality in recent years had suffered because of the poor weather which meant a lack of the all-important starch needed in grains used for distilling.
Mr Whiteford said the meeting was useful because of the information gleaned. He added: “We will keep an open dialogue with Whyte & Mackay and if there is an opportunity to get wheat back into the plant, we have growers who would be keen to supply that market.”
Mr Gibson said he was pleased with the constructive nature of the meeting, adding: “It allowed both parties to share vital information and to seek a mutually-supportive way ahead.”
Mr Mackie said the distiller was fully committed to keeping the dialogue open with local farmers.
The imported French maize is currently cost competitive with wheat and offers a significantly higher spirit yield.
Mr Whiteford said when the issue was raised last month that it was somewhat ironic that the lorries used to transport the maize to Invergordon were returning south with loads of wheat from the Highlands for use in grain distilleries operated by other distillers.
He said yesterday: “We can only hope our turn comes again to supply Invergordon. We’ve had a great dialogue with them. It has certainly been very positive.”