Alternative Falling Number Measurement Tested by Wheat Marketing Center – May Benefit U.S. Farmers, Global Customers
An alternative way of measuring falling numbers that would benefit U.S. wheat farmers and customers around the world who rely on U.S. crop quality earned positive reviews during product testing late last year at the Wheat Marketing Center (WMC), Portland, Ore. Meanwhile, there is renewed hope for a “rapid” system that will allow farmers to […]
Kernel Photography Project: Images Designed to Help Educate Customers About U.S. Wheat’s Quality
Building a kernel photo library with new and updated images from each of the six classes of U.S. wheat requires the single steady hand of a skilled photographer. And hundreds of hands of support from everyone else. The wheat kernel photo library project, which U.S. Wheat Associates (USW) began planning earlier this year, took a […]
USW Policy Team Engages Australian Industry on Collaboration Opportunities
U.S. Wheat Associates (USW) Director of Trade Policy Peter Laudeman recently returned from Australia, where he joined members of that country’s wheat and grain industries in discussions on plant breeding innovations and other issues ripe for collaboration. Laudeman attended an international conference in Canberra focused on the research and regulatory landscape of gene-edited crops and […]
USW Explores Opportunities to Collaborate with Australia on Policy Initiatives
U.S. Wheat Associates (USW) Director of Trade Policy Peter Laudeman is in Australia this week to engage grain industry stakeholders in that country and explore ongoing global issues involving trade, plant breeding technologies and World Trade Organization (WTO) commitments. While a major competitor for U.S. wheat, Australia presents many opportunities for collaboration on policy initiatives […]
Kansas State University Invests in the Future of Grain and Baking Industry Science
Be they students working toward a college degree in grain science or wheat professionals on campus for a quick lesson, thousands have experienced the sights, sounds and smells of wheat being milled into flour inside Shellenberger Hall at Kansas State University’s (KSU). It won’t be long before the final kernels are gristed, separated and sifted […]
