USW Engages 30 Egyptian Bakers to Share the Advantages of U.S. Hard Red Spring Wheat
Thirty bakers from various segments of the Egyptian food industry received thorough training on using U.S. hard red spring (HRS) wheat for breads, baguettes, croissants, donuts, pizza crusts and other products during an intense three-day workshop presented by U.S. Wheat Associates (USW) and Five Star Foods. Hosted at Five Star’s flour milling facility in Suez […]
U.S. Wheat Technician Spotlight: Andrés Saturno Got an Early Start
Above photo: USW Technical Manager Andres Saturno, right, with USW Vice President and West Coast Office Director Steve Wirsching. Had his father been a soccer player, there’s a good chance Andres Saturno would today be passing and kicking and defending, instead of milling and baking and teaching. Fortunately for customers of U.S. wheat, Saturno’s father […]
USW Technical Staff Spotlight: Adrian Redondo Has Deep Roots in the Philippines but Takes Global Approach on Behalf of U.S. Wheat Farmers
Adrian Redondo, who joined U.S. Wheat Associates (USW) in 2019 as a baking technologist in the USW Manila Office, grew up in the Philippines and graduated from the University of the Philippines. Redondo and his wife are raising two children in Manila. He and the inspiration for his career supporting bakers and flour millers was […]
Q&A: Technical Assistance Demonstrates Value of U.S. Wheat to South American Customers
Getting deep into the technical details of how and why U.S. wheat classes are valuable to South American millers and bakers is one of the favorite parts of working for U.S. Wheat Associates (USW) for Regional Director Miguel Galdos. Originally trained as an agricultural engineer, he now leads technical and trade promotional efforts across the […]
USW’s Peter Lloyd Named ‘Miller of the Year’ by IAOM Middle East and Africa
Eyes and ears sometimes mistake the word “mills” for “miles” – and vice versa. But when the subject is Peter Lloyd, those two words can be interchangeable. Over the decades, the U.S. Wheat Associates (USW) regional technical director has crossed millions of miles to provide service to hundreds of flour mills and flour millers. Lloyd’s […]
Meet Sam Yap: USW Bakery Technician in South and Southeast Asia
Ask bakery technician Sam Yap if his family ever seeks baking advice from him at home, and you will get a sly chuckle that quickly turns into a laugh. Yap, who joined U.S. Wheat Associates (USW) in June 2024, married his wife in November 2024. She happens to be a trained pastry chef. “For me, […]
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. […]
Positioning U.S. Soft Wheats as Essential Ingredients for Colombian Snack Maker
Some “outside the cracker box” thinking by U.S. Wheat Associates (USW) staff in South America resulted in a major customer expanding its use of both U.S. soft red winter (SRW) and U.S. soft white (SW) wheat for production of popular snack foods. Two separate activities led to the purchasing decisions. Both are examples of technical […]
USW Seminars Highlight FGIS Inspection as Competitive Advantage for Dominican Republic Millers
No matter if by truck, train or boat, the USDA’s Federal Grain Inspection Service (FGIS) inspects and grades every load of wheat exported. Staff from five flour mills in the Dominican Republic recently received a deep dive into how to best use the FGIS inspection and certification process to their advantage during a series of […]
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 […]