IGP Institute Short Course Enhances Buyer Confidence in the U.S. Wheat Supply Chain
Professional development and technical assistance are two of the building blocks U.S. Wheat Associates (USW) uses in its global strategy to engage with customers, open and maintain markets, and establish a preference for U.S. wheat classes worldwide. One key component of this strategy is bringing international customers to the United States to participate in educational […]
U.S. Wheat Technical Consultation Drives Value and Efficiency for Flour Mills in Thailand
Selling wheat to a customer overseas is only one step in the journey of long-term market development. After the sale, U.S. Wheat Associates (USW) works with staff in flour mills around the world to make sure they are getting the most value possible out of these purchases, often by providing direct technical assistance to help […]
USW Offices in Singapore, Santiago and Sub-Saharan Africa Explore Baking’s Future at IBIE
Last month’s International Baking Industry Exposition (IBIE) offered U.S. Wheat Associates (USW) staff from Sub-Saharan Africa, South America and Southeast Asia a peek into the future of the industry — from advantages artificial intelligence (AI) could present bakers to more practical developments in baking ingredients, including potential benefits sourdough fermentation has for consumers’ gut health. […]
K-State Breaks Ground on Global Center for Grain and Food Innovation
Kansas State University has launched a project that will bring together two of its strongest agricultural programs under one roof. The university held a groundbreaking ceremony on May 17 for the Global Center for Grain and Food Innovation, to be located just off the corner of Claflin Road and Mid-Campus Drive. The new building is estimated […]
‘Snackification’ Movement Growing Stronger Around the World – and U.S. Wheat Could Benefit
Instead of asking “what’s in store” for crackers and cookies and other wheat-based snack foods in a post-COVID world, those in the U.S. wheat industry may want to ask the same question in a slightly modified way. What’s in the store? When COVID hit in 2020, international consumers had already been drawn to convenient foods […]
Video: USW Board Member Bill Flory Shares His Experience at the IGP-KSU Flour Milling Course
Bill Flory compared it to sliding his feet into someone else’s shoes. It’s a well-worn analogy but one that perfectly describes his experience during the recent flour milling course presented by the International Grains Program (IGP) Institute and Kansas State University (KSU). “Getting a first-hand look at how wheat from my farm is milled to […]
Taking a ‘Brief But Deep’ Dive into Flour Milling at KSU
Some have a basic understanding of the flour milling process. Some have absolutely no idea how wheat from a farm ends up as flour destined for a baker’s oven. Regardless of their experience, farmers and State Wheat Commission staffers who gathered in Manhattan, Kansas, this week share a common destiny. “Everybody is going to learn […]