The Passing of Mark Fowler
Everyone at U.S. Wheat Associates (USW), Kansas Wheat, and the entire U.S. wheat industry are shocked and saddened by the sudden passing of our colleague Mark Fowler at his home in Manhattan, Kansas, on Feb. 20, 2023. Mark joined USW in 2017 and was Vice President of Global Technical Services. Mark was 52 years old […]
Defining U.S. Wheat’s Comparative (Competitive) Advantage: Hard White
In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that hard white wheat brings to the market. Hard white (HW) wheat is the smallest class of wheat grown in the United States, with an annual average production […]
Defining U.S. Wheat’s Comparative (Competitive) Advantage: Durum
In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that durum wheat brings to the market. Durum is the pasta wheat and the fifth-largest class of wheat grown in the United States with an annual average production […]
Defining U.S. Wheat’s Comparative (Competitive) Advantage: Hard Red Spring
In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that hard red spring wheat brings to the market. This post discusses the value U.S. hard red spring (HRS) wheat brings to the global market. HRS is the […]
Defining U.S. Wheat’s Comparative (Competitive) Advantage: Soft White
In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that soft white wheat brings to the market. Soft white (SW) wheat is the fourth largest class of wheat grown in the United States, with an annual average […]
Defining U.S. Wheat’s Comparative (Competitive) Advantage: Soft Red Winter
In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that soft red winter wheat brings to the market. Soft red winter (SRW) wheat is the third-largest class of wheat grown in the United States, with an annual […]
Defining U.S. Wheat’s Comparative (Competitive) Advantage: Hard Red Winter
In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that hard red winter wheat brings to the market. Let us start with the value that the largest wheat class, hard red winter (HRW) wheat, brings to the […]
Finding the Comparative (Competitive) Advantage in U.S. Wheat
By Mark Fowler, USW Vice President of Global Technical Services While global wheat importers have many wheat types and origins to consider, U.S. wheat farmers offer the most diversity in the six distinct classes of wheat they produce. The United States is the only exporting country with grain standards that allow buyers to specify for […]
Managing the New U.S. Wheat Crop: Wheat Blending for Consistency
By Mark Fowler, USW Vice President of Global Technical Services [Editor’s Note: This is the second in a series of articles designed to help flour millers transition efficiently and effectively from old to new crop wheat.] Delivering a homogeneous mix of wheat to the mill is critical to optimize mill performance and assure consistently high-quality […]
Managing the New U.S. Wheat Crop: A Natural Ingredient That Changes Each Year
By Mark Fowler, USW Vice President of Global Technical Services [Editor’s Note: This is the first in a series of articles to help flour millers transition efficiently and effectively from old to new crop wheat.] As U.S. wheat farmers finally start harvesting their 2019 winter wheat crop, flour millers around the world turn their focus […]
