Solvent Retention Capacity (SRC): Utilization and Interpretation
As a service to its wheat milling and baking customers, U.S. Wheat Associates (USW) provides a range of technical support that is unmatched in the global wheat trade. One of the most valuable services USW has offered is helping customers apply Solvent Retention Capacity (SRC) analysis to better predict the true performance characteristics of flour […]
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 […]
Northern Crops Institute Continues Tradition of Adding Value to U.S. Spring Wheat and Durum
Global demand for wheat food grows stronger every year, making exports vitally important to U.S. wheat farmers. As the export market development organization for the U.S. wheat industry, U.S. Wheat Associates (USW) works to help wheat buyers, millers, bakers, wheat food processors and government officials understand the quality, value and reliability of all six U.S. […]
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 […]
Wheat Marketing Center Creates Educational Bridge Between U.S. Wheat Farmers and Customers
Global demand for wheat food grows stronger every year, making exports vitally important to U.S. wheat farmers. As the export market development organization for the U.S. wheat industry, U.S. Wheat Associates (USW) works to help wheat buyers, millers, bakers, wheat food processors and government officials understand the quality, value and reliability of all six U.S. […]
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 […]
U.S. Wheat Associates Continues to Find Success in Virtual Programs
By Catherine Miller, USW Programs Coordinator With the COVID-19 pandemic still lingering in 2021, U.S. Wheat Associates (USW) continued to provide reliable, high-quality service to customers worldwide via virtual programming. The pandemic’s start quickly brought challenges that no industry in modern history had experienced on such an immediate, global scale. However, USW quickly pivoted and […]
New Wheat Flour Lab to Help Promote U.S. Wheat Exports to South America
U.S. Wheat Associates (USW) sees a robust growth opportunity for U.S. wheat exports to South America. To meet rising demand for bread, snacks and other wheat foods, regional flour millers are hungry for information they need to purchase a wider range of high-quality wheat classes. U.S. wheat must compete in Colombia, Peru, Chile, Brazil and […]
Thank You Dr. Senay Simsek – Hard Red Spring Wheat Advocate
Originally printed in Dakota Gold, June 2020, Volume 37, No. 4; Reprinted with permission from the North Dakota Wheat Commission Dr. Senay Simsek, Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Professor, will be leaving North Dakota State University (NDSU) at the end of June to take a position at Purdue University as the head […]