With an increasing number of Koreans eating more bread than rice, flour imports have been on the rise.
To promote the consumption of locally-produced flour, Korean researchers have developed black flour, which has added health benefits.
Park Se-young has more.
This gray dough was made using black wheat flour recently developed by the Rural Development Administration.
The flour can be used not only to make bread and cookies, but also processed foods like instant noodles.
This Chinese restaurant has found success by using the domestic flour.

"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."

The downside is that domestic flour costs twice as much as imported flour.
However, an increasing number of people are willing to pay more for flour with no preservatives, added health benefits and a savory taste.
The newly-developed black wheat has ten times the antioxidant effects of regular wheat, …and contains more nutrients like vitamins.

"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."

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.
The development of Korean black wheat is expected to boost import substitution and diversify farm income.
Park Se-young, Arirang News.