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Promoting U.S. Wheat Around the World in 2022

As U.S. Wheat Associates (USW) President Vince Peterson often says, at any given hour of the day someone, somewhere, is talking about the quality, reliability and value of U.S. wheat. Wheat Letter wants to share just some of the ways USW has been working recently to build a preference for U.S. wheat in an ever more complex world wheat market.

Lauding Nutritious, Delicious U.S. Baking Ingredients in China

USW Beijing participated in the USDA Foreign Agricultural Service (FAS) “Discover U.S. Baking Ingredients and Trends” hybrid virtual promotion in August 2022 (activity banner in the photo above). The purpose of this activity was to raise Chinese bakers’ awareness of the nutrition, health benefits, taste, and versatility of U.S. baking ingredients. The FAS Agricultural Trade Office (ATO) in Beijing and 10 USDA Cooperators with products ranging from wheat, dried fruit and nuts to dairy sponsored the activity partnering with the China Association of Bakery and Confectionery Industry.

USW Beijing staff with ATO Beijing at a U.S. Baking Ingredients event.

In-store promotion product 2 using U.S. dried blueberry and California almond slices and U.S. wheat flour

In-store promotion products using U.S. dried blueberry and California almond slices and U.S. wheat flour.

ATO Beijing reported the activity reached an audience of over 2.5 million netizens in China through social media platforms and

over 200,000 real-time viewers through livestreaming. There was also in-store promotions at leading bakery houses in Beijing where “consumers warmly welcomed the new products featuring U.S. baking ingredients,” ATO Beijing reported. Additionally, ATO Beijing strengthened connections with baking associations and businesses and generated trade leads with this activity. Read more here.

USW Beijing Technical Specialist Ting Liu and Marketing Specialist Kaiwen Wu played direct roles representing the essential quality of flour from U.S. wheat in the events. In the three full marketing years since the trade war ended, China has imported a total of more than 168 million bushels (4.58 million metric tons) of U.S. hard red winter (HRW), hard red spring (HRS), soft white (SW) and soft red winter (SRW) wheat, and have already imported almost 23 million bushels of U.S. wheat in the current marketing year that ends May 31, 2023.

Helping a Mexican Baker Expand Sales

In a technical support activity demonstrating to Mexican bakers how to extend their product lines using U.S. wheat flour, USW Mexico City enlisted Baking

U.S. Wheat consultant Didier Rosada

Didier Rosada

Consultant Didier Rosada to conduct an in-depth, multi-day workshop for one of the top three baking groups in Mexico. The commercial baker selected their best 25 master bakers to learn how to produce internationally recognized sourdough, functional breads, and savory breads for retail bakery sales. Rosada also demonstrated how to standardize pre-fermentation and natural sourdough processes to optimize production efficiency, products consistency, and quality in every store.

“Baking is changing in a good way,” Rosada said. “At my bakery, my process is as natural as possible, with long fermentation time, like it used to be done, to bring back the flavor profile of a good bread, its shelf life and texture, etc. And U.S. wheat classes are perfect for that. I am using a flour that is almost 100 percent hard red winter or sometimes combined with hard red spring wheat.”

Mexico is the leading importer of U.S. wheat in the world.

Healthier Wheat Foods for Older Taiwanese Consumers

Chinese wheat foods seminar

Well-known Taiwanese chefs demonstrated healthy Chinese wheat food products .

USW Taipei collaborated with the Department of Food and Beverage Management of Shih Chien University (USC) to conduct workshops on Chinese Wheat Food for the Elderly in October 2022. Chinese wheat foods are popular but a survey by the university indicated that more than 60% of elderly Taiwanese are not satisfied with the healthiness of the products.

USW Taipei Country Director Boyuan Chen and Technologist Wei-lin Chou invited well-known Taiwanese chefs to teach methods for making healthy handmade noodles, pan-fried stuffed buns, silk thread rolls, and pan-fried sweet potato pastry as well as steamed breads using U.S. wheat white flour and whole wheat flour. The 40 participants included teachers, students, and long-term elderly care community volunteers who made pan-fried stuffed buns for the elderly just after the workshop.

U.S. wheat imports by Taiwan have averaged 43.2 million bushels (1.18 million metric tons) of HRS, HRW and SW per year since 2017/18.

Continuing Milling Education Interrupted by COVID in Korea

USW Seoul had started to educate Food Technology undergraduate students at Won Kwang University about the fundamentals of U.S. wheat and flour milling technology in 2018. USW Seoul Food/Bakery Technologist Shin Hak (David) Oh resumed that effort this year. The goal is to give these future industry professionals a better understanding of why flour products from U.S. wheat make superior quality ingredients for Korean wheat foods. The early exposure to U.S. wheat and the value-added technical support from USW also builds future productive relationships.

On average the past five marketing years, South Korean millers have imported about 56.7 million bushels (1.54 million metric tons) of U.S. HRW, HRS, SW and SRW wheat per year.

USW Baking Technogist Shin Hak Oh lecturing to Korean food industry students on U.S. wheat and milling technology

USW Baking Technogist Shin Hak Oh lecturing to Korean food industry students on U.S. wheat and milling technology

U.S. Soft Wheat Best for Cookies, Cakes

USW Cape Town sent six participants from a large South African food company to a specialty soft wheat flour course at the Wheat Marketing Center in Portland, Ore., earlier in 2022. The course focused on cookies, crackers, and cakes made with flour from SRW and SW compared to flour from local and imported hard wheat that is used in South Africa. The participants also visited local grocery stores to gain insight into the many, varied U.S. products made from soft wheat flours.

USW Cape Town Regional Director Chad Weigand accompanied the food industry professionals to the course. He said participants were very impressed with the course results and comparative product quality, and he expected the company to begin testing products made with U.S. soft wheat flour.

Read more here about the South African wheat market.

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USW’s Crop Quality Seminars Successful in Highlighting 2022 Wheat Crop for Global Customers

USW Vice President for Overseas Operations Mike Spier (far right) and Regional Vice President for South Asia Joe Sowers greet attendees at the 2022 USW Crop Quality Seminar in Manila.

USW Vice President for Overseas Operations Mike Spier (far right) and Regional Vice President for South Asia Joe Sowers (center) greet attendees at the 2022 USW Crop Quality Seminar in Manila.

Crop Quality Seminars presented by U.S. Wheat Associates (USW) concluded this week with a universal response by customers in every corner of the world: They are impressed by the high quality of the 2022 crop across all six wheat classes but concerned about the sustained higher prices.

One other common opinion: Those attending in-person seminars were happy to meet USW staff and U.S. wheat producers face-to-face.

“It was great to have a number of U.S. producers sharing their stories and interacting with customers,” reported Tyllor Ledford, Assistant Director in USW’s Portland office, who was part of the U.S. wheat team that presented in South Asia. “There was some great dialogue between the farmers and customers about production practices and risk management topics. And obviously, there was a lot of interaction and feedback on this year’s wheat crop.”

A big part of USW’s effort to communicate supply, demand and crop quality information to wheat buying and milling groups, the annual seminars took place throughout November. Separate in-person or hybrid (in-person and virtual) seminars were conducted in South Asia, Central America, South America, the Middle East and North Africa (MENA) and the European Union (EU). Virtual seminars were conducted in China, South Korea, Japan and Taiwan with support from videotaped crop quality presentations.

“We had a good turnout in the EU, with a lot of questions about this year’s crop and a lot of interest in future crops,” said USW Vice President of Programs Erica Oakley, who partnered with the USW EU Regional Office in Rotterdam and Erica Olson of the North Dakota Wheat Commission to lead seminars in Italy, Spain, the United Kingdom and Portugal. “Everyone was very pleased with the wheat crop and what we presented, but higher prices remain a concern.”

USW Secretary Treasurer Clark Hamilton (at podium) and Dave Green, Executive Vice President, Wheat Quality Council, present at the USW 2022 Crop Quality Seminar in Bangkok, Thailand.

USW Secretary Treasurer Clark Hamilton (at podium) and Dave Green, Executive Vice President, Wheat Quality Council, present at the USW 2022 Crop Quality Seminar in Bangkok, Thailand.

In the MENA region, seminars were held in Egypt, the United Arab Emirates and Morocco. USW Regional Technical Manager Peter Lloyd said the uncertainty of the Ukraine-Russia conflict and the future of the Black Sea Grain Initiative weighed heavily in the discussion.

“Overall, participants were impressed by the high quality of this year’s U.S. wheat harvest, but the strong U.S. dollar and high freight rates are not helping the prices affecting the region,” Lloyd said. “We will likely be helping our customers deal with a reduced availability of high-protein wheat in the next marketing year.”

In South America, seminars in Colombia, Ecuador, Peru and Chile also attracted buyers and millers eager to learn about the 2022 crop. There were curiosities about potential U.S. transportation problems and how it may affect U.S. wheat exports in the future.

USW staff and partners pose for a photo with a group of U.S. wheat customers during a 2022 Crop Quality Seminar in Quito, Ecuador on Nov. 10.

USW staff and representatives of partner organizations pose for a photo with a group of U.S. wheat customers in South America during a Crop Quality Seminar held Nov. 10 in Quito, Ecuador.

“There were questions about ongoing drought and transportation issues, such as the Mississippi River barge situation and the potential railroad strike in the U.S.,” explained Miguel Galdos, USW Regional Director in Southern America. “That, of course, is based on the concerns about pricing. As far as the crop quality, attendees were pleased with the U.S. crop this year, especially the baking quality of hard red winter wheat.”

The South Asia seminars conducted in Thailand, Indonesia and the Philippines featured USW staff and a seven-member USW board team that shared information about their farm operations.

“Millers meeting with U.S. wheat producers is vital to promoting our product,” said Joe Sowers, USW Regional Vice Present for South Asia. “Discussions about challenges and opportunities on each side of the wheat industry provide great insight into the value of U.S. wheat, which is a primary goal of the seminars each year.”

The 2022 USW Crop Quality Report and by-class reports can be found here.

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2022 USW Crop Quality Report is A Must-Read for Wheat Buyers

U.S. Wheat Associates (USW) has published its 2022 Crop Quality Report that includes grade, flour and baking data for all six U.S. wheat classes. The report compiles comprehensive data from analysis of hundreds of samples conducted during and after harvest by our partner organizations and laboratories. The report provides essential, objective information to help buyers get the wheat they need at the best value possible.

This is the cover of the 2022 USW Crop Quality Report

A Wealth of Information for Wheat Buyers can be found in the 2022 USW Crop Quality Report. There is quality data on HRW, SRW, HRS, SW and Durum by region and export tributaries. A separate crop quality report on hard white wheat is posted online.

You can download the 2022 Crop Quality Report now in English, Arabic, French, Italian, Portuguese and Spanish. USW also shares more detailed, regional reports for all six U.S. wheat classes, including hard white (HW), on its website, as well as additional information on its sample and collection methods, solvent retention capacity (SRC) recommendations, standard deviation tables and more. View and download these reports and resources here.

Crop Quality Seminars Underway

In addition to the detailed report, USW has already started to share quality information in person or online through its annual Crop Quality Seminars. USW is very pleased that pandemic restrictions have eased in many countries, allowing farmers and industry representatives to personally share the good news once again about the 2022 U.S. wheat crop with many overseas customers.

For those who cannot participate in these seminars, USW will post new video quality reports about HRW, HRS, SW, SRW, Northern durum as well as a World Supply and Demand report. Look for a separate announcement when those videos will be available.

Excellent Quality, Every Class

USW has often shown how U.S. wheat farmers and export grain trade overcome many risks to produce quality crops for domestic and overseas use. Even with dramatically inflated fertilizer and fuel costs and unprecedented market volatility, the report demonstrates once again that U.S. wheat farmers and the export grain trade has overcome many risks to produce a range of wheat classes with excellent functional quality.

“This 2022 Crop Quality Report represents our goal to provide the most complete information about the milling and end-use qualities of U.S. wheat. With market factors keeping global wheat prices and volatility high, using this data will help you increase the value of your purchases, improve your products, and grow your business.” – Vince Peterson, USW President

For more information about the 2022 USW Crop Quality Report, Crop Quality Seminars and video quality reports, contact your local USW representative.

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Hard Red Spring Crop Makes Strong Recovery, Shows Positive Quality Characteristics

The 2022 U.S. HRS crop recovered from last year’s historic drought. This crop has many positive attributes, including higher supply levels, strong grading characteristics, little to no DON and sound kernel characteristics. Overall protein is lower, but over half of the crop still has protein levels of 14% (12% mb) or higher. While dough strength shows weaker than last year, buyers will find a crop that compares well with the five-year average.  Buyers can buy with confidence, but diligent contract specifications are still the best way to get the quality demanded.

The Season in Review

PLANTING varied across the region, with a timely mid-April start and finish in western and southern areas, compared to a historically late start and sluggish progress across central and eastern areas. Excessive soil moisture pushed final planting into mid-June over a large area, about three weeks behind normal.

Crop EMERGENCE was hindered in parts of the region due to a prolonged cold, wet spring. By June, conditions shifted to warm and dry, benefiting the overly wet areas and later planted crops, but drier, western areas experienced some crop stress. The growing season was favorable with adequate moisture and no excessive heat, promoting strong yield potential, except for drier western areas.

HARVEST began later than normal, but by August, warm, dry conditions allowed for rapid progress and accelerated development of the later planted fields. Favorable conditions continued into September, allowing for a quick harvest; harvest in parts of the region extended into early October.

PRODUCTION of the U.S. HRS crop, at 12.1 MMT, is up 50%, following last year’s severe drought.

HRS map

2022 Crop Highlights

The average GRADE for the 2022 HRS harvest survey is U.S. No. 1 Northern Spring (NS); 97% of Eastern Region samples and 85% of Western Region samples grade U.S. No. 1.

Average TEST WEIGHT is 62.1 lb/bu (81.6 kg/hl), higher than 2021 and 5-year averages.

Overall, the crop has lower VITREOUS KERNEL LEVELS (DHV), averaging 74% compared to 80% in 2021 but higher than the 5-year average.  Average DHV is higher for Western samples at 88% but lower for Eastern samples at 59% due to lower protein and lack of stress during the growing season.

PROTEIN averages 14.3% (12% mb), below 2021 and 5-year averages due to higher yields in areas and less stress during the growing season.

DON levels were near zero due to minimal disease pressures.

Average 1000 KERNEL WEIGHT (TKW) is 30.4 g, above 2021 and similar to the 5-year average.

A dry harvest produced a very sound crop with an average FALLING NUMBER of 386 sec.

Pictured are scenes from the 2022 hard red spring harvest in South Dakota. This year's crop made a substantial recovery from last year's drought-affected crop.

Pictured are scenes from the 2022 hard red spring harvest in South Dakota. This year’s crop made a substantial recovery from last year’s drought-affected crop.

Flour and Dough Data

BUHLER LABORATORY MILL FLOUR YIELD averages 66.2%, slightly higher than 2021 but lower than the 5-year average. Lab mill settings are not adjusted to account for kernel parameter shifts between crop years and a wider variance in TKW and kernel size may have impacted milling yield.

Average FLOUR ASH is 0.49%, equal to 2021 but significantly lower than the 5-year average of 0.53%.

WET GLUTEN averages 34.5%, notably lower than 2021 and 5-year averages.

AMYLOGRAPH values average 724 BU, down from 2021 but up notably from the 5-year average.

DOUGH PROPERTIES suggest a weaker, more extensible crop as compared to last year. Dough property values are more in line with five-year average values.

The average LOAF VOLUME is 938 cc, lower than 2021 and 5-year averages; Western area averages 940 cc and Eastern area averages 937 cc.

Average BAKE ABSORPTION is 71.4%, significantly higher than 2021 and 5-year averages.

BREAD SCORES are similar to 2021 and the 5-year average.

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Larger Durum Crop Comes with Favorable Properties for Dough, Positive Pasta Characteristics

Buyers will find a larger supply of durum from the northern part of the United States in 2022. This high-quality crop boasts excellent grading and kernel characteristics and high falling numbers. Lower than average protein levels, along with pockets of lower 1000 kernel weights and smaller kernels, can be managed through diligent contract specifications. Dough properties look to be strong, as do cooked pasta characteristics. With high vitreous levels, low moisture, high test weights, little to no damage, sound kernel characteristics and high color scores, this crop will provide tremendous value to buyers.Durum map

2022 CROP HIGHLIGHTS

The average GRADE of the 2022 crop is U.S. No. 1 Hard Amber Durum (HAD); 75% of the crop grades U.S. No. 1 HAD, up from 39% in 2021.

Average TEST WEIGHT of 61.8 (80.4 kg/hl), above last year and the 5-year averages.

DAMAGE was quite low at 0.1% due to minimal disease pressure; SHRUNKEN AND BROKEN KERNELS were at 1.0% with pockets of slightly higher levels due to dryness during kernel fill.

The average VITREOUS KERNEL (HVAC) content is 92%, higher than last year and five-year averages. Nearly two-thirds of the samples were above 90% HVAC, but pockets of the crop saw lower HVAC levels due to low protein levels.

PROTEIN averages 13.7% (12% mb), lower than last year’s drought-impacted crop, and is a result of above-average yields in parts of the region, as well as heat and moisture induced higher protein levels in other areas. Nearly 70% of the samples are above 13.0% protein.

The average 1000 KERNEL WEIGHT (TKW) is 40.4 g, slightly lower than last year. This year has a wider than normal distribution of 1000 kernel weights and kernel sizes across the growing region.

For the second year, KERNEL MOISTURE was lower (11.0%) than average due to a mostly dry harvest period.

FALLING NUMBER values are high, with the average being 433 seconds, with 99 percent of the crop above 300 seconds.

For a second consecutive year, DON is nearly non-existent in all production regions in 2022.

 

Farmers in the northern part of the U.S. produced a larger durum wheat crop in 2022. The U.S. Wheat Crop Quality Report shows high vitreous levels, low moisture, high test weights, little to no damage, sound kernel characteristics and high color scores, this crop will provide tremendous value to buyers.

Wheat farmers in the northern part of the U.S. produced a larger durum crop in 2022. The U.S. Wheat Associates Crop Quality Report shows that this year’s crop has high vitreous levels, low moisture, high test weights, little to no damage, sound kernel characteristics and high color scores. Overall, durum is expected to provide tremendous value to buyers around the world.

 

LABORATORY MILLING for the 2022 survey was performed on a Quadromat® Junior mill, the same as the previous three years. Semolina extraction is 53.9%, indicating a reduction in extraction from last year; commercial mills are likely to see higher extraction values. Some adjustment for smaller kernel size and lighter 1000 kernel weight in portions of the crop may be required.

ASH is similar to last year at 0.64%, with SPECK COUNTS higher than last year but similar to the five-year average.

SEMOLINA PROTEIN is 12.0%, well below recent years due to lower kernel protein.

Similarly, GLUTEN INDEX values and WET GLUTEN are both lower.

SEMOLINA COLOR shows a notable improvement in the b value (yellow color) at 31.2, with similar brightness to the five-year average.

MIXING PROPERTIES reveal a slightly weaker crop, due in part to the lower protein content.

COOKED SPAGHETTI EVALUATIONS show improved color, with less cooking loss, but slightly lower cooked weight and firmness.

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2022 Hard White Wheat Crop Offers Quality Performance in Milling, Baking

The 2022 hard white (HW) samples show good quality performance in milling, dough properties and finished products, including pan breads, Asian noodles and steamed breads. The Pacific Northwest (PNW), California and Southern Plains composites all show acceptable to excellent bread baking potential according to their respective protein contents. For Asian noodle applications, using 60% extraction patent flour is recommended to improve noodle color while maintaining noodle texture. For steamed breads, it is recommended that high protein HW flour be blended with a portion of soft white (SW) flour to improve product quality.Map and graphics showing the region and number of hard white samples analyzed for quality in 2022

2022 CROP HIGHLIGHTS

PRODUCTION for the 2022 HW crop is 472,308 MT, down 33%compared to last year and the 5-year average. Much of the decrease is due to extreme drought conditions experienced across the Southern Plains. Seeded acres were also down for winter and spring planted hard white compared to 2021.

GRADE average for all composites is U.S. No. 1.

TEST WEIGHT averages range from 60.2 to 62.6 lb/bu (79.2 to 82.3 kg/hl).

WHEAT MOISTURE ranges are 8.4 to 10.5%; WHEAT PROTEIN 11.3 to 13.9% (12% mb).

1000 KERNEL WEIGHT for the Southern Plains very high-, Pacific Northwest very high- and California high-protein composites are 26.6, 27.8 and 28.2 g, respectively. All others are 30.0 g or higher.

KERNEL CHARACTERISTICS include kernel hardness averages of 50.6 to 78.7 and kernel diameters of 2.47 to 2.86 mm.

FALLING NUMBER averages 382 sec or higher for all composites.

LABORATORY MILL straight-grade flour extractions range 70.2 to 74.3%, L* values (whiteness) 92.2 to 92.9, flour protein 10.9 to 13.3% (14% mb) and flour ash 0.43 to 0.51% (14% mb).

Extreme drought conditions in the Southern Plains caused production of hard white wheat to decline in 2022. However, samples of the crop show good quality performance in milling, dough properties and finished products.

Production of hard white wheat declined in 2022, but samples of the crop show good quality performance in milling, dough properties and finished products.

 

Flour and Dough Data

Flour WET GLUTEN contents range 28.2 to 35.4% depending on flour protein content.

AMYLOGRAPH peak viscosities are between 759 and 1076 BU for all composites.

FARINOGRAPH water absorptions range 57.2 to 65.1% and stability times 8.0 to 40.3 min, exhibiting medium to strong dough characteristics. HW farinograph water absorption is usually similar to that of HRW, but historically stability time is longer, indicating more tolerance to overmixing.

EXTENSOGRAPH data at 135 min rest shows maximum resistance in the range of 462 to 1126 BU, extensibility from 6.5 to 17.9 cm and area of 69 to 206 cm2. Maximum resistance for the California low- and Southern Plains medium-protein composites are 544 and 462 BU, respectively. All other composites are 717 BU or higher.

ALVEOGRAPH ranges are P (68 to 128 mm); L (81 to 130 mm); and W (227 to 389 (10-4 J)).

DAMAGED STARCH values are in the range of 4.3 to 8.3%.

Lactic acid SRC values range from 129 to 156%, indicating medium to strong gluten strength.

Product Test Results

BAKING EVALUATION for all composites shows acceptable to excellent baking performance relative to protein content, with bake absorptions in the range of 62.2 to 70.1%, loaf volumes of 728 to 985 cc, and crumb grain and texture scores that are similar to or better than a typical HRW flour.

CHINESE RAW NOODLES (white salted) L* values after 24 hr of storage at room temperature are acceptable for all composites except the PNW medium-protein composite. The sensory color stability scores are acceptable for all composites with the exception of the PNW medium- and California high-protein composites. Cooked noodle texture is acceptable for all composites.

CHINESE WET NOODLES (yellow alkaline) sensory color stability scores are similar to or better than the control for parboiled noodles from the California and Southern Plains composites. The cooked noodle texture is acceptable for all composites except the PNW medium-protein composite.

Overall, this year’s HW samples will produce noodles with acceptable color and texture if low ash patent flour is used.

STEAMED BREAD results show most composites have good specific volumes with total scores similar to the control flour with the exception of the Southern Plains very high-protein composite. Blending 25% SW flour with high protein HW flour may improve overall steamed bread quality.

 

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2022 Soft White Wheat Crop Delivers Performance Customers Have Come to Expect

The return to more normal growing conditions for the 2022/23 Pacific Northwest (PNW) U.S. soft white (SW) wheat crop offers typically performance in producing the world’s finest cakes, pastries, biscuits and snack foods.

Compared to the drought stressed 2021/22 crop, soft white this year has very weak to medium gluten strength and good finished product characteristics. Higher protein SW supplies provide opportunities in flour blends for crackers, Asian noodles, steamed breads, flat breads and pan breads. The SW subclass Club wheat, with very weak gluten strength, is typically exported as the subclass Western White, defined as a blend of more than 10% Club with SW, for cakes and delicate pastries.

The following composite results come from analysis and testing of 457 SW (404) and Club (53) samples from elevators in Washington, Oregon and Idaho by the Wheat Marketing Center, Portland, Ore. The Federal Grain Inspection Service graded and tested wheat protein content.

U.S. Wheat Associates (USW) encourages buyers to review their quality specifications to ensure purchases meet their expectations.

Map and graphics showing the region and number of soft white samples analyzed for quality in 2022

The Season in Review

In fall 2021, continued drought delayed planting and emergence in the southern PNW. Snow and normal to below normal temperatures returned to improve conditions for the SW winter crop. Much needed moisture in April and May helped the winter and spring SW crops. Rains and cool temperatures during heading and grain filling were beneficial but delayed harvest by up to 2 weeks.

Estimated 2022 SW production is 6.9 million metric tons (MMT), a 46% increase from last year’s 4.8 MMT drought-stressed crop, and similar to the 5-year average of 6.5 MMT.

2022 Crop Highlights

  • The overall average grade of the SW and Club crop is U.S. No. 1.
  • Test weight SW averages range from 60.7 to 61.4 lb/bu (79.8 to 80.7 kg/hl) with an average of 61.0 lb/bu (80.2 kg/hl); Club averages 60.6 lb/bu (79.8 kg/hl).
  • Protein (12% mb) ranges from 8.1 to 11.5% for SW, with a weighted average of 9.5%. Club averages 10.1%.
  • Moisture ranges from 8.8 to 9.1% for SW with a weighted average of 8.9%. Club averages 7.8%.
  • Falling number average is 340 sec or higher for all SW composites and 356 sec for Club.

Flour and Dough Data

  • Wet gluten SW flour contents range from 13.1 to 31.1% depending on flour protein content. Club averages 14.5%.
  • Solvent retention capacity SW lactic acid values range 78 to 102%, indicating very weak to medium gluten strength. SW water SRC values range from 54 to 58%. Lactic acid and water SRC values for Club are 71% and 55%, respectively, and indicate very weak gluten with low water holding capacity.
  • Amylograph SW amylograph peak viscosities are between 576 and 607 BU for all composites. Club’s average amylograph peak viscosity is 580 BU. 
  • Farinograph SW water absorptions range from 50.0% to 52.8% with stability times of 1.1 to 3.2 min, showing desirably weak dough characteristics. The low farinograph water absorptions are typical for SW and in line with the water SRC values. Average Club farinograph water absorption is 50.0% with a stability of 1.1 min, showing very weak dough characteristics typical for Club.
  • Extensograph SW data at 45 min show maximum resistance in the range of 211 to 250 BU, extensibility of 13.5 to 17.1 cm and area from 47 to 51 cm2. Club extensograph 45 min maximum resistance, extensibility, and area are 115 BU, 15.3 cm, and 26 cm2, respectively.
  • Alveograph SW ranges include P values of 38 to 41 mm; L values from 61 to 90 mm; and W values of 71 to 91 (10-4 J). Average Club alveograph P, L and W values are 25 mm, 49 mm, and 33 (10-4 J), respectively.
Composite photo of soft white wheat testing processes at the Wheat Marketing Center.

Soft White Testing. The Wheat Marketing Center (WMC) supports the annual effort to evaluate new crop quality. Samples are collected and sent to WMC for testing. In 2022, the WMC tested 404 soft white samples and 53 Club samples. Photo by the Wheat Marketing Center.

Bake Test Data

  • Sponge cake SW volumes range from 1101 to 1157 cc, depending on protein content, with a weighted average of 1137 cc. Total sponge cake scores are 54 to 60 with a weighted average of 59. Club sponge cake volume is 1150 cc with a total score of 56. Some scores exceeded the control (a commercial Japanese cake flour from the 2021 crop) this year due to softer textures.
  • Average Cookie soft white diameters are 8.2 to 8.3 cm with spread factors of 7.9 to 8.7. Club diameter and spread factor are 8.7 cm and 9.8, respectively.
  • Average pan bread bake absorptions are 55.3 to 58.0% with loaf volumes from 605 to 727 cc, depending on protein content. Total scores are 4.0 to 5.0.
  • Chinese southern-type steamed bread specific volumes are 2.2 to 2.6 mL/g with total scores of 64.6 to 70.9. Club specific volume is 2.9 mL/g with a total score of 69.0. Most scores were similar to the control this year due to better specific volume, smoother skin, and whiter external color.

 

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Expect Excellent Functional Quality in 2022 U.S. Hard Red Winter Export Supplies

Even in the face of dry conditions across much of the central and southern production area, U.S. farmers produced one of the highest quality hard red winter (HRW) wheat crops in several years for 2022/23.

The new HRW crop has consistent kernel characteristics and protein across the export tributaries in the Gulf and Pacific. Flour quality attributes exceed last year and many of the 5-year averages, results that indicate this crop will make high quality end products. The 2022 crop meets or exceeds typical HRW contract specifications and should provide high value to the customer.

Image of a mature hard red winter wheat field in South Dakota in 2022 at sunset.

The 2022 U.S. hard red winter (HRW) wheat crop meets or exceeds typical HRW contract specifications and should provide high value to the customer.

Plains Grains, Inc., and the USDA/ARS Hard Winter Wheat Quality Lab, Manhattan, Kan., collected and analyzed 524 samples from elevators in 11 states and the California Wheat Commission collected and analyzed 93 HRW samples in its state. The results are weighted by the estimated production for each of 40 reporting area and combined into Composite Average, PNW, Gulf and California values. This report shares Composite averages, but U.S. Wheat Associates (USW) will post the full Hard Red Winter Wheat 2022 Quality Survey, including data for each export tributary, on its website in late October.

USW encourages buyers to review their quality specifications to ensure purchases meet their expectations.

The Season in Review

Planted area for the 2022 HRW crop is estimated 23.5 million acres (9.5 million hectares) seeded in fall 2021, similar to planted area the previous year.

Growing conditions varied across the hard red winter production regions. Southern and Central Plains experienced historic drought resulting in lower yields, smaller kernels and higher than average protein. The Northern Great Plains and Pacific Northwest, while dry, experienced more favorable growing conditions resulting in high yields, good kernel characteristics and desirable protein.

Estimated 2022 U.S. HRW production is 14.4 million metric tons (MMT), down 29% from 20.4 MMT in 2021 due to the widespread drought. That total is the lowest for many years. Carry-in U.S. HRW stocks are estimated at 9.6 MMT.

2022 Hard Red Winter Crop Highlights – Composite Averages

  • The Composite average grade for the 2022 HRW harvest survey is U.S. No. 1 HRW.
  • Test weight Composite average is 61.0 lb/bu (80.2 kg/hl), indicative of sound wheat.
  • Protein content Composite average is 13.0% (12% mb), well above the 5-year average.
  • Wet gluten average of 32.3% is well above last year and the 5-year average, reflective of excellent gluten strength.
  • Wheat falling number Composite average is 361 sec.
  • Kernels are larger and slightly harder than last year.
  • Flour ash average of 0.52% (14% mb) is comparable to last year and 5-year averages.
  • Dough properties suggest that this crop has excellent water absorption, higher than last year and the 5-year average with good stability slightly below last year but in-line with the 5-year average.
  • Composite average bake absorption is 65.3%, higher than last year and above the 5-year average.
  • Average loaf volume of 939 cc is well above last year and 5-year averages, indicative of excellent baking quality.
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It is Another High-Quality U.S. Soft Red Winter Wheat Crop for Global Customers

In 2022, U.S. wheat farmers continued a now three-year run producing excellent quality soft red winter (SRW) wheat for the world’s weak gluten wheat buyers and food processors.

U.S. SRW is grown over a wide area mainly east of the Mississippi River. The production region experienced generally good growing conditions in the 2022 crop year. A total of 230 samples from elevators in 18 reporting areas across 11 states accounting for an estimated 68% of total U.S. SRW production, were collected and analyzed by Great Plains Analytical Laboratory, Kansas City, Mo. The results were weighted by the estimated production for each reporting area and combined into “Composite Average,” “East Coast” and “Gulf Port” values.

Illustration shows states in which soft red winter wheat samples were drawn and the percentage of total SRW the samples represent

Hitting Quality Targets

The 2022 SRW crop is very sound with high test weight and falling number values, lower moisture, good milling characteristics, and is relatively free of DON. Processors will find a versatile crop with good qualities for cookies, cakes and crackers. With higher protein and good extensibility, the crop should also be valuable in blending for baking applications.

Buyers are encouraged to review their quality specifications to ensure that purchases meet their expectations.

U.S. Wheat Associates (USW) has posted more information on the Soft Red Winter Wheat 2022 Quality Survey on its website here.

The Season in Review

Planting started at a normal pace in mid-September 2021 and progress was similar to the 5-year average. USDA estimates SRW seeded area for the 2022 harvest at 2.78 million hectares, up from 2.67 million hectares seeded for the 2021 harvest and above the 5-year average.

As the crop developed, there was plentiful moisture through winter and spring with only Maryland seeing lower soil moisture. Overall, timely mild temperatures and rainfall benefited critical kernel development.

Harvest began slowly in late-May but picked up pace in mid-June with hotter temperatures and dry conditions. By July, much of the growing region experienced heat, humidity and above average rainfall with pockets of favorable harvest weather.

2022 SRW production is estimated to be 10.4 million metric tons (MMT), up from 9.8 MMT in 2021 and above the 5-year average of 8.3 MMT.

Close up image of soft red winter wheat ready for harvest on an Ohio farm

Excellent Crop. Soft red winter wheat was ready for harvest in June 2022 on the Bowsher family farm near Waynesville, Ohio. Across the production region, protein, test weight, kernel characteristics and other functional factors were very good in 2022.

2022 Crop Highlights

  • The overall grade sample average for the 2022 SRW harvest survey is U.S. No. 1 SRW; the Gulf average is U.S. No. 1 SRW, and East Coast is U.S. No. 2.
  • Test Weight averages trended higher and indicate a sound crop with a Composite average of 60.1 lb/bu (79.1 kg/hl), a Gulf average of 60.3 lb/bu (79.3 kg/hl) and East Coast average at 59.7 lb/bu (78.5 kg/hl).
  • 1000 Kernel Weight, Kernel Diameter and Wheat Protein values reflect a relatively consistent crop.
  • Single Kernel values also reflect a consistent crop. For the East Coast, kernels are softer, heavier and larger than last year but harder and smaller than the 5-year average. For the Gulf, kernels are slightly softer, lighter and smaller than last year, but harder than the 5-year average.
  • Wheat Protein content demonstrates a consistent crop. The Composite average of 9.6% (12% mb) and East Coast average of 10.1% are higher than 2021 and 5-year averages. The Gulf average of 9.4% is slightly higher than 2021 but below the 5-year average.
  • Falling Number trended well above average, indicating this is a sound crop with very little sprout damage. Composite (327 sec), East Coast (336 sec) and Gulf (325 sec) are all above 2021 and 5-year averages.
  • Vomitoxin (DON) averages are well below the USDA threshold of 2.0 ppm and indicate that the sampled crop is relatively free of DON: Composite (0.7 ppm), Gulf (0.8 ppm) and East Coast (0.4 ppm).
  • Laboratory Mill Flour Extraction for Composite (66.4%), East Coast (66.6%) and Gulf (66.4%) are all higher than 2021 but below the 5-year averages. The extraction rate from a laboratory mill is not optimized and will always be significantly lower than the rate obtained from a commercial mill.
  • Amylograph data indicates enhanced starch characteristics that are well suited for batter-based products. The 2022 averages for Composite (666 BU), East Coast (574 BU) and Gulf (687 BU) reinforce the high falling numbers and indicate very low levels of amylase activity.
  • Solvent Retention Capacity (SRC) values generally indicate excellent quality for cookies and crackers. Sucrose values indicate cookies and crackers will benefit from reduced baking time.
  • Dough Properties suggest that this crop is weaker than the 5-year average and is typical for SRW.
  • Alveograph data indicate a crop that is more extensible, less resistant than last year and is suitable for blending bread-type products. P values: Composite (36 mm), East Coast (41 mm) and Gulf (35 mm); L values: Composite (82 mm), East Coast (91 mm) and Gulf (80 mm).
  • Average Loaf Volumes are higher than last year and indicate this crop is excellent for blending: Composite (624 cc), East Coast (610 cc) and Gulf (627 cc).
  • The Cookie Spread Ratios for Composite (10.7), East Coast (10.6) and Gulf Ports (10.7) are all similar to last year and higher than the 5-year averages, indicating good spreadability.

The latest 2022 USW Harvest Report on all U.S. wheat classes is posted here. Wheat Letter will share final crop quality reports as they are available, and reports will be posted here.

 

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USW’s Online Baking Program Putting U.S. Wheat ‘Top of Mind’ in South America

An online training series developed by U.S. Wheat Associates (USW) in the early days of the COVID pandemic continues to have success in its effort to educate South American bakers and millers about the value and quality of U.S. wheat.

Specifically, the Online Baking Certification program promotes baking methods and processes that highlight all six U.S. wheat classes. What is significant about the program is that it’s able to reach a large number of bakery and milling staff who otherwise would not be able to take part in educational workshops. The virtual format allows participants to study at their own pace before testing through a handful of modules to earn certification.

Funded by the Agricultural Trade Promotion Program (ATP) – a USDA Foreign Agricultural Service (FAS) program created in 2018 to help U.S. agricultural exporters enhance their work in international markets and mitigate other obstacles to trade – USW’s online trainings have made great strides toward reaching the goal of boosting awareness of U.S. wheat.

Bakers and millers in Colombia, Peru, Chile, Ecuador, Bolivia and Brazil have been getting a thorough introduction to U.S. wheat and are learning how they can utilize it to improve the quality of breads and other baked goods.

The goal for U.S. wheat is ambitious yet simple: Sharing ways to improve baked products made with U.S. wheat could result in increased consumption in South America, which could lead to more customers for South America’s bakeries.

It could also potentially lead to a greater demand for U.S. wheat.

Putting U.S. Wheat ‘Top of Mind’

USW's Online Baking Certification program build's upon an effort to create awareness of U.S. wheat in South America. Pictured here is an in-person workshop conducted in USW's Santiago office in 2019, prior to the COVID pandemic.

USW’s Online Baking Certification program builds upon an ongoing effort to create awareness of U.S. wheat’s value and quality in South America. Pictured here is an in-person workshop conducted in USW’s Santiago office in 2019, prior to the COVID pandemic.

Miguel Galdos, USW’s regional director in South America, says the goal of the Online Baking Certification program is to create better awareness of U.S. wheat.

“We want U.S. wheat to be top of mind for more bakers in the region, as well as for the technical staff at the milling companies,” he said. “We want to place a higher emphasis on reaching bakers

and technical people to perhaps give them a voice when it comes to wheat purchasing decisions.”

The fact that both bakers and milling staff are registering for the online course, too, is a sign that many in the industry want to take advantage of the opportunity to get experience working with U.S. wheat.

USW, the wheat industry’s export market development organization, works with wheat buyers, millers, bakers, food processors and government officials in more than 100 countries to promote the reliability and value of the six U.S. wheat classes. The new emphasis on creating awareness in South America and educate the people who work directly with wheat and wheat flour inside of bakeries is strategic.

Creating awareness – putting U.S. wheat top of mind of bakers – opens all kinds of opportunities.

“The key is that once they learn one aspect of U.S. wheat’s quality, they want to see what else there is to learn,” explained Galdos. “In this program, they must test out of one module to be able to move on to the next. Before earning the certification, they must complete a two-day practical course in person. Soon, after moving through the program, they are an expert on our product. At that point, U.S. wheat has developed a customer.”

Virtual Training has Become Commonplace

The virtual baking training includes six different modules that allow bakers and milling staff to progress at their own pace. Participants must pass a module to move on to the next, assuring they are exposed to all of U.S. wheat's positive attributes.

The Online Baking Certification program includes six different modules that allow bakers and milling staff to progress at their own pace. Participants must pass one module to move on to the next, assuring they are exposed to all of U.S. wheat’s many positive attributes.

Launched in October 2020 as an alternative to in-person training workshops during the height of the COVID pandemic, the Online Baking Certification program has grown rapidly. USW recently added a Portuguese version to the original Spanish version to attract more Brazilian participation. USW also has plans to add a master-level course in the near-future.

The current program has registered nearly 5,500 students in two years. Thanks to a partnership between U.S, Wheat Associates, the Brazilian Wheat Industry Association and the Brazilian Bakery and Confectionery Industry Association, further growth is expected.

The six South American countries targeted by USW are the six that purchase U.S. wheat.

“The biggest wheat buyer in Colombia has had 15 staff members go through the whole program and earn certification,” said Galdos. “Chile has been another active participant, so we are seeing interest from a good portion of the region. Brazil is promising. We have met with the millers and bakers’ associations and U.S. Wheat Associates is going to be recognized by those associations at an upcoming event.”

The birth of the program came by necessity after in-person trainings and workshops were eliminated because of COVID. By March 2020, USW’s staff in Santiago, Chile, were putting together educational materials to complete the online bakery course – courses featuring baking theory, video instruction and assessment platforms were assembled. USW Baking Consultant Didier Rosada played a key role in the production of baking videos for the modules, which were finished in May 2020 and then sent to selected baking staff around the region for testing.

Opportunity for a Competitive Edge

Those who have completed USW’s Online Baking Certification are reporting they gained greater knowledge of traditional baking methods that work well with U.S. wheat.

Miguel Galdos, USW regional director in South America

Miguel Galdos, USW regional director in South America

Galdos emphasized that the online courses provide U.S. wheat with an advantage over competing wheat growing and exporting countries.

One example is the value of U.S. hard red winter wheat compared to Canadian wheat.

“One thing we stress to the bakers in South America is that many of the products they are baking do not require Canadian wheat that is higher in protein but more expensive,” Galdos said. “U.S. hard red winter wheat is a better option, and the content in the online baking courses teach them why. We show them how to bake with it. The problem is that the bakers are not trained. We want more bakers in the region exposed to the value and quality of U.S. wheat and how using it can benefit their products and their businesses.”

Along with putting U.S. wheat top of mind for South American bakers, Galdos pointed out a valuable additional benefit to USW’s online baking program.

“Through this certification process we are working with bakeries, collaborating with millers, collaborating with the people who either are or could be buying and using U.S. wheat,” he said. “We are educating them and creating awareness for U.S. wheat. At the same time, we are building relationships.”

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