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Wheat Industry News

Recent news and highlights from around the wheat industry.

Speaking of Wheat: “When wheat is ripening properly, when the wind is blowing across the field, you can hear the beards of the wheat rubbing together. They sound like the pine needles in a forest. It is a sweet, whispering music that once you hear, you never forget.” – The Late Dr. Norman Borlaug.

Season’s Greetings! During this season, all of us at U.S. Wheat Associates (USW) take time to reflect upon the good things we have … like our partnership with our friends at home and abroad. We appreciate working with you and hope that the holidays and the coming year will bring you happiness and success.

Office and Publications Schedule for the Holidays. USW Headquarters and West Coast Offices will be closed on Dec. 24 and 25 and on Dec. 31 and Jan. 1. USW Price Report will not be published on Dec. 27. USW Commercial Sales will not be published the week of Dec. 23.

A Move for NAWG. The National Association of Wheat Growers (NAWG) will be moving its office to a new location in Washington, D.C. Jan. 4, 2020. The National Wheat Foundation (NWF), NAWG’s educational counterpart, has owned the building on Capitol Hill, in which NAWG has been the primary tenant, since 1978. NWF has decided to sell the building to keep pace with NAWG’s rising presence on Capitol Hill. Final details on the specific address of the new office will be announced in January. Read more here.

USDA Plans Trade Missions in 2020. USDA will sponsor seven agribusiness trade missions to grow and diversify export opportunities around the world for America’s farmers and ranchers, Under Secretary for Trade and Foreign Agricultural Affairs Ted McKinney recently announced; four are first-time destinations for USDA trade missions. Each year, the marketing and trade experts from USDA’s Foreign Agricultural Service (FAS) analyze and select a combination of new and growing markets in which to promote U.S. agricultural farm and food exports. USW and other organizations that are partners with FAS in export market development also participate in the trade missions.

Registration for 2020 Agricultural Outlook Forum. USDA has opened registration for its 96th annual Agricultural Outlook Forum Feb. 20 to 21, 2020, at the Crystal Gateway Marriott Hotel in Arlington, Va. “The Innovation Imperative: Shaping the Future of Agriculture” will focus on innovations in agriculture, global trade trends, food loss and waste, frontiers in conservation, and the science of food safety.

Subscribe to USW Reports. USW publishes a variety of reports and content that are available to subscribe to, including a bi-weekly newsletter highlighting recent Wheat Letter blog posts, the weekly Price Report and the weekly Harvest Report (available May to October). Subscribe here.

Follow USW Online. Visit our page at https://www.facebook.com/uswheat for the latest updates, photos and discussions of what is going on in the world of wheat. Also, find breaking news on Twitter at www.twitter.com/uswheatassoc and video stories at https://www.youtube.com/uswheatassociates.

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USDA Forecast: World Wheat Production and U.S. Export Volume to Increase

By Claire Hutchins, USW Market Analyst

In its December World Agricultural Supply and Demand Estimates (WASDE) report, USDA now expects world wheat production for marketing year 2019/20 to increase by 5 percent to 765 million metric tons (MMT) from last year’s 731 MMT. Lower expected production in Argentina and Australia likely encouraged USDA to also increase its forecast for U.S. wheat exports in 2019/20 by 4 percent. Already expected, record-setting total use was also raised.

 

USDA said increased wheat production is mainly in the Northern Hemisphere. The report noted European Union (EU) 2019/20 wheat production increased 12 percent over last year to 154 MMT, total Black Sea wheat production increased 6 percent over 2018/19 to 131 MMT, and U.S. wheat production increased 2 percent year-over-year to 52.3 MMT.

That volume more than offset lower output south of the equator where prolonged droughts continue to challenge wheat producers in Argentina and Australia. Argentinian wheat production is forecast to fall 3 percent from last year to 19.0 MMT. Australian wheat production is expected to decline by 7 percent year-over-year to 16.1 MMT, the country’s lowest wheat output since 2007/08.

USDA forecasts total U.S. wheat exports in 2019/20 will reach 26.5 MMT, up from its November estimate of 25.9 MMT and 4 percent greater than last year’s 25.5 MMT. As of November 28, according to USDA export sales data, total U.S. wheat exports of 16.5 MMT outpace last year’s sales by 9 percent. Exports to five of the top 10 markets for U.S. wheat are ahead of last year’s pace. Notably, U.S. wheat exports to Mexico are up 27 percent on the year. Hard red winter (HRW) and durum exports in 2019/20 both outpace last year’s sales.

Pacific Northwest (PNW) and Gulf hard red spring (HRS) free on board (FOB) prices have remained steady and high following a wet, difficult harvest and minimal farmer selling. Despite these higher price levels, USDA increased its HRS export estimate from 6.94 MMT in October to 7.08 MMT in December.

USDA also predicts a significant increase in total wheat consumption in 2019/20 compared to last year. Total global consumption is expected to reach a record 754 MMT, 2 percent greater than 2018/19. USDA expects the top three importers of wheat, Egypt, Indonesia and Brazil, to increase total wheat imports year-over-year. Total wheat imported by these three countries is expected to increase 4 percent over last year to 31.2 MMT.

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Wheat, Sorghum and Rice Growers Observe the Value of Food Aid Programs in East Africa

By Elizabeth Westendorf, USW Assistant Director of Policy

Of the more than 1.9 million metric tons (MMT) of international food commodities the United States donated in 2018/19, more than 800,000 MT of it was high-quality milling wheat. Given the important role U.S. agriculture plays in supporting the neediest people around the world, farmers representing U.S. Wheat Associates (USW), the National Association of Wheat Growers (NAWG), U.S. Grains Council (USGC), and USA Rice spent 14 days in Kenya and Tanzania in November to see how donation programs help improve lives.

The team, funded by USDA’s Foreign Agricultural Service export market development programs, consisted of: Nicole Berg, NAWG Treasurer and a wheat farmer in Washington state; Denise Conover, Director of the Montana Wheat and Barley Committee and a wheat farmer in Montana; Tim Gertson, USA Rice member and a rice farmer in Texas; Linsey Ogden, Washington representative for the National Sorghum Producers; Adam Schindler, USGC representative and sorghum farmer in South Dakota; Jeffery Sylvester, USA Rice board member and a rice farmer in Louisiana; Jesica Kincaid, USA Rice Manager of International Policy; Molly O’Connor, NAWG Trade Policy Advisor ; Katy Wyatt, USGC Manager of Global Strategies; and Elizabeth Westendorf, USW Assistant Director of Policy.

Denise Conover helps WFP staff load bags of US wheat into a truck for transport.

One of the most impactful days for this unique team was a visit to the Kakuma Refugee Camp in Kenya with the World Food Programme (WFP). Some of the more than 200,000 camp residents from nine different countries have lived there for 20 years or more. In partnership with USAID, WFP is feeding 98 percent of the camp with more than half of their food supplies coming from the United States.

When the team met with the refugee-led Food Distribution Committee in the camp, its chairman, a man named Nelson, emphasized that they were always very happy with the high quality of U.S. food they received and, specifically, the excellent quality of wheat flour. The wheat is delivered to the camp in bags and refugees are given a stipend to assist with the milling cost. This is more efficient than transporting flour and helps support the local milling industry.

An important part of programs like WFP’s work in Kakuma is logistics. To gain a better understanding of that side of the work, the team also visited WFP’s office in Mombasa, Kenya, which is one of the largest ports in Africa. From its base in Mombasa, WFP supports feeding programs in Sudan, South Sudan, Mozambique, Rwanda, and Uganda. WFP has been working in Mombasa for 30 years and regularly receives U.S. food shipments.

Trip participants look at typical commodities used in the camp feeding programs.

The team meets with the refugee-led Food Distribution Committee. The Chairman, Nelson, is standing and giving an overview of their system.

While the emergency feeding programs the team observed in Kenya are vital, seeing some of USDA’s agricultural development programming completed the full picture of food assistance work that utilizes U.S. commodities. For this, the team traveled to Tanzania and observed a Food for Progress project run by Small Enterprise Assistance Funds (SEAF) and funded through the monetization of wheat. They also observed U.S. Grain Council’s successful Food for Progress project that works to support poultry farms and feed mills in country. The team members met with the mill that purchased the monetized wheat and talked to the bakery that used some of the flour. Food for Progress is unique because while funding agricultural development work, it also supports local industry and builds commercial capacity.

The team visiting a greenhouse project that allows refugees to grow their own food on irrigated land.

The U.S. agricultural industry and farm families continue to support international food assistance work. Trips like this allow our farmers to see the programs up close and in action, instead of just hearing about them in conference rooms and at board meetings. By gaining this practical experience, they are better able to spread the news about the effectiveness and value of the programs and be active partners in ensuring that these programs continue their good work long into the future.

Header Photo Caption: The team with the refugees on the Food Distribution Committee in front of a feeding center. 

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Meet the USW Technical Experts: Shin Hak “David” Oh – Expertise Fermented in Korean Food Culture

Name: Shin Hak “David” Oh

Title: Food/Bakery Technologist

Office: USW North Asia Region, Seoul Office

Providing Service to: South Korea

The roots of Shin Hak “David” Oh’s food technology career were literally and figuratively fermented in his childhood home in Seoul, South Korea.

The Korean art of making “kimchi” fascinated Oh as a child. Everyone in the family pitched in to salt the vegetables and mix them with chili powder, garlic, ginger, red pepper, sugar, and fish sauce that fermented in earthenware jars, often buried in the ground. It is an ancient process that was first practiced to provide nutritious food through the cold winters and continues to represent the cultural soul of Korea today.

In the arms of his father, a clothing wholesaler, and mother, a homemaker, in 1979.

“I developed a natural interest in fermented food and microorganisms as I helped make our kimchi,” Oh said. “That interest stayed with me as a young person, so I chose to study food and biotechnology at Korea University in Seoul and earned a bachelor’s degree in 2003.”

Now armed with the scientific facts behind how kimchi fermentation removes harmful bacteria and enriches gut-healthy lactobacillus bacteria, Oh decided to pursue a graduate degree at the respected Seoul National University. His work focused on improving food safety and included research on a new regulatory system for inhibiting Salmonella and other pathogens in food. Along the way through university, Oh found time for other important life experiences, including marriage to his wife, Jiae.

Oh’s graduate work at Seoul National University focused on developing methods to inhibit Salmonella and other pathogens in food.

Celebrating Oh’s graduation with a master’s degree in food and biotechnology in 2005 with his wife, Jiae, in his university laboratory.

Professional Success

Oh’s route from food microbiology studies to his current position as Food/Bakery Technologist with U.S. Wheat Associates (USW) started in 2005 with his first professional job at SPC Group, the largest bakery company in Korea. As a food safety specialist for two years, Oh helped SPC comply with Korean government food and consumer safety regulations in bakery production, storage, and packaging. He also served on a team that implemented Hazard Analysis & Critical Control Points (HACCP) food safety management systems.

Based on the advice of SPC’s food safety center director, Oh successfully pursued a research and development position with the company.

“In that job, I developed several improvers to enhance the quality of pan breads, sweet buns, and frozen dough products,” Oh noted. “I also developed a special ‘sugar-free pan bread,’ which is still sold in some of SPC’s Paris Baguette retail bakeries in Korea.”

His work at SPC, as well as additional hands-on training at AIB International’s “Baking Science and Technology” and “Food Safety and Hygiene” courses, caught the attention of USW Country Director C.Y. Kang. He was looking for candidates to fill a technical support position to expand U.S. wheat export market development in the Korean market.

Oh completed baking technology and food safety courses at AIB International in Manhattan, Kansas, while working at SPC Group in Seoul, South Korea.

 

At SPC, Oh developed a sugar-free pan bread product. In 2013, he was on the factory line as the product was packaged for distribution to SPC’s retail stores.

“David’s great work over eight years at our country’s biggest and most popular commercial and retail bakery was quite impressive,” Kang said. “It also did not take long to see that he is very friendly and kind to everyone. We agreed he would be a great fit with U.S. Wheat Associates and very helpful to our customers in flour milling, baking, and wheat food processing.”

“I went for the position with USW without hesitation, partly because most of the high-quality flour SPC used for bread products was milled from imported U.S. wheat classes,” Oh said. “I had grown passionate about baking at SPC, and I thought the position would also help me expand my knowledge about producing biscuits (cookies), noodles, and other wheat foods.”

Seeking Broader Knowledge at USW

Oh said his expectations were more than met after he started with USW at the beginning of 2015.

“There are many milling, baking, and production experts across our offices and we often help and learn from each other,” he said. “I am a hands-on person, and a technical sales position like this gives me the opportunity to share all of our experience and skills with our customers to help them improve their processes, customer satisfaction, and income using flour made from U.S. wheat.”

That effort takes many forms. One recent example is a seminar held in Korea for bakers from commercial operations in the Philippines.

“Our market is fairly mature with sophisticated processes and very high standards for ingredient quality,” Kang said. “Our USW colleagues wanted to help introduce these processes and new products to customers in the Philippines, so David and I arranged sessions in Seoul at the Korean Baking School and visits to Korean companies for the bakers.”

In addition, Oh has now conducted several baking, biscuit, and noodle production courses at the Korean Baking School in Seoul and, in cooperation with the Wheat Marketing Center (WMC) in Portland, Ore., for technical managers from flour mills and processors. Oh discusses and demonstrates blended flour from U.S. wheat classes to the participants, who then test the blends to identify optimal formulations for their commercial products. Drawing from his research experience at SPC, bakery applications developed at USW courses, and the Korean Baking School, Oh has introduced new products, including whole wheat baked goods made with U.S. wheat flour, in four seminars to approximately 300 commercial bakers.

At a Whole Wheat Flour Seminar hosted by Korean flour milling and commercial baking organizations in 2018, Oh presented ideal U.S. wheat flour formulations for bakery applications developed by USW and Korean customers at several activities.

USW is unique in having strong technical expertise available to customers in their mills and production facilities. This is a key part of Oh’s work.

“I am excited to be part of Korea’s thriving wheat food industry. I enjoy visiting our customers and helping them understand the specific milling and functional characteristics of the U.S. wheat classes available to them and how to apply that knowledge to get the most value from their own mills and end-product processes,” Oh explained. “If they have concerns or need troubleshooting, we can be there with them, and that builds a stronger partnership for the future.”

In cooperation with the Wheat Marketing Center, Portland, Ore., Oh (fourth from right) helped plan and conduct a Korea Baking Product Development course in 2019.

Sharing Knowledge

Oh’s individual efforts in the baking laboratory also come into play as he works to share the results of testing with Korean bakery customers. In 2017 at the Korean Baking School, Oh tested different blends of hard red spring (HRS) and hard red winter (HRW) flour to make sweet buns and blends of HRW and soft white flour to make Korean-style baguettes. He then provided data on the best formulations to customers.

Oh in the laboratory at the Korean Baking School, testing formulations of testing blends of HRW and SW flour for Korean-style baguettes and HRS and HRW flour for sweet buns in 2017.

Differentiating the performance of U.S. wheat in Korean noodles, however, has presented a unique challenge for Oh and for the U.S. farmers he represents.

“Compared to Australia, specifically, there is no single U.S. wheat class with optimal qualities for Korean style noodles,” he said. “So, we have approached that challenge by holding ‘Noodle Flour Blending and Quality’ seminars at the Wheat Marketing Center for as many industry participants as possible. Based on their reports about the seminars, our information has given them reasons to consider blending flour from U.S. wheat. Now, flour from U.S. soft white wheat makes up a 20 percent share of the Korean noodle market.”

An Excellent Balance

Undoubtedly, the level of trust Oh is developing across the diverse Korean industry is boosted by his professional training and experience.

“David has in-depth knowledge on the key facts of wheat flour that are very critical to end-product quality,” said the research and development manager from Korea’s largest instant noodle manufacturer. “I assume that comes from his graduate degree work and experience at SPC Group. He has provided all the results from short courses, seminars, and testing to us and helps us apply that information and U.S. wheat flour formulations effectively in our operation. We very much appreciate his efforts.”

It is said that the five flavors of kimchi (sour, bitter, salty, sweet, and spicy) and their balance permeates every facet of Korean life. Oh finds a similar balance between work and pleasure. His colleagues appreciate that in Oh, as those who have seen an exuberant rendition of the dance moves from K-Pop star PSY’s “Gangnam Style” or seen the pride he takes in his family can attest.

C.Y. Kang put it best: “David is a great asset to the entire USW organization.”

By Steve Mercer, USW Vice President of Communications

Editor’s Note: This is the sixth in a series of posts profiling U.S. Wheat Associates (USW) technical experts in flour milling and wheat foods production. USW Vice President of Global Technical Services Mark Fowler says technical support to overseas customers is an essential part of export market development for U.S. wheat. “Technical support adds differential value to the reliable supply of U.S. wheat,” Fowler says. “Our customers must constantly improve their products in an increasingly competitive environment. We can help them compete by demonstrating the advantages of using the right U.S. wheat class or blend of classes to produce the wide variety of wheat-based foods the world’s consumers demand.”

Header Photo Caption: David Oh conducting a fresh noodle evaluation using U.S. hard white wheat flour blended with Australian Standard White flour at Daehan Flour Mills in Incheon, South Korea.

Meet the other USW Technical Experts in this blog series:

Ting Liu – Opening Doors in a Naturally Winning Way
Tarik Gahi – ‘For a Piece of Bread, Son’
Gerry Mendoza – Born to Teach and Share His Love for Baking
Marcelo Mitre – A Love of Food and Technology that Bakes in Value and Loyalty
Peter Lloyd – International Man of Milling
Ivan Goh – An Energetic Individual Born to the Food Industry
 Adrian Redondo – Inspired to Help by Hard Work and a Hero
Andrés Saturno – A Family Legacy of Milling Innovation
Wei-lin Chou – Finding Harmony in the Wheat Industry

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“Faces of Snake River” Campaign Targets Dam Breaching Misinformation

By Matthew Weaver. Reprinted with permission from Capital Press, www.capitalpress.com, Dec. 2, 2019

[Editor’s Note: The locks and dams on the Columbia-Snake River System are an essential infrastructure for the efficient transportation of U.S. wheat from the interior to vital export elevators serving buyers in Asia and Latin America. This article examines the effort to tell the complete story of how the river system serves a broad range of people and interests. On behalf of the farmers we represent and their export customers, U.S. Wheat Associates (USW) strongly supports keeping the system, in its present form, whole.]

Northwest agricultural transportation advocates are backing a new advertising campaign to combat environmentalists’ “simplistic messages” about removing four dams on the Snake River.

“Snake River Faces,” sponsored by the Pacific Northwest Waterways Association, tells the story of several people who have personal connections to the river, including a wheat farmer, a family winery and a port director who welcomes commercial tour boats and kayaks on the river in her free time.

Environmental groups have for years called for the removal of the Ice Harbor, Lower Monumental, Little Goose and Lower Granite dams, citing their impacts on federally protected salmon and, more recently, orcas.

“There’s a lot of misinformation and lack of understanding about the river and all of the different, amazing things it delivers to our region and to the nation,” said Kristin Meira, executive director of the association.

Ads are running in magazines throughout Washington state and on Facebook.

Meira said the campaign will run through early January.

The abundance of misinformation is “really unfortunate,” she said.

“It ends up doing a disservice to the very species we’re all interested in helping, whether it’s salmon or orca,” she said. “The idea you can do one action in one area and have those species recover is unfortunately just not how it works. But unfortunately, those very simplistic messages are being delivered all around the region, including to our decision makers.”

The association relies on information from federal agencies, particularly NOAA Fisheries, on species recovery and to highlight the impact of the dams.

Meira said a colleague put out a call for information about the number of jobs the dams provide over the summer.

d Pacific Northwest wheat farmers like Marci Green of Fairfield, Wash., rely on the Columbia-Snake River System and its locks and dams to efficiently move wheat to export elevators.

Fairfield, Wash., wheat farmer Marci Green is featured in the campaign.

“Just like every farmer in Eastern Washington, most of our wheat is exported,” Green said. “The most fuel-efficient and cost-effective way for us to get our crops to the ports in Portland and Vancouver is by truck and barge on the Snake and Columbia River.”

Barges using locks at the Snake River dams move nearly 10 percent of all U.S. wheat exports to international markets most years.

“Anything we can do as the agricultural industry to get the word out and communicate why the river system is important to our industry and to the economy of the whole state and the Pacific Northwest, we need to do,” Green said.

The association also asks residents to provide comments to an online questionnaire offered by consultants hired by the office of Washington Gov. Jay Inslee to gather and summarize the effects of retaining or removing the four dams. Responses will go into a report to Inslee.

Meira said it’s too early to tell whether efforts to combat the misinformation are making a dent.

“We’re hopeful these will be eye-opening pieces that will help better connect people to parts of the region where they may have heard a little bit, but don’t really understand (or) don’t know the connection that all of us have,” she said.

Green hopes to get the public to consider science and not respond solely to emotion. She isn’t sure how to measure the effectiveness of agriculture’s messaging.

“I have to hope that we’re making some kind of an impact,” she said. “It’s one of those things that always comes up, it’s one of those issues that we are constantly up against. I don’t see the issue going away any time soon. It’s going to take a lot of perseverance and telling our side of the story over and over and over again.”

For more information, visit: “Faces of the Snake River” at https://www.snakeriverfaces.com/; and “Riding with the Wheat on Its Way to Export” at https://bit.ly/2BrZ1BY.

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Wheat Industry News

Recent news and highlights from around the wheat industry.

Speaking of Wheat: “They say Charlie has crossed the Pacific Ocean about 100 times during his work with U.S. Wheat [Associates]. It is an honor to recognize his dedication and success in helping to make wheat Oregon’s single largest agricultural export to Japan. We wish him well in retirement.” – Alexis Taylor, Director, Oregon Department of Agriculture, at a “Friends of Oregon” reception in Tokyo, Japan, where the state honored our retired colleague and former USW Country Director Wataru “Charlie” Utsunomiya. Read the full release here.

Thankful for All of You! In October 1863, President Abraham Lincoln established a national “Day of Thanksgiving” in the United States with a proclamation, writing in part: “It has seemed to me fit and proper that [these gracious gifts] should be solemnly, reverently, and gratefully acknowledged as with one heart and one voice … I do, therefore, invite my fellow-citizens … and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next as a Day of Thanksgiving…” We see the people we work with and our customers around the world as one of our “gracious gifts.”

Japan Advances Trade Deal. The lower house of Japan’s parliament on Nov. 19, approved the U.S. trade deal that would slash tariffs and set up new quotas for U.S. farm goods, according to reports out of Tokyo. Passage by the lower house sends the pact for consideration by the upper house of Japan’s Diet and U.S. officials are hopeful that a quick, full ratification will allow the trade deal to go into effect within several weeks…Wheat growers and exporters are also pleased. “This agreement puts U.S. wheat back on equal footing with wheat from Canada and Australia that currently have a tariff advantage under a separate trade deal,” said USW Chairman Doug Goyings, when the agreement was first announced.

2019 National Wheat Yield Contest Winners. Earlier this month, the National Wheat Foundation (NWF) announced the national winners for the 2019 National Wheat Yield Contest. Last week, NWF announced the state winners for the 2019 Contest which includes 115 growers from 24 states. The Foundation’s National Wheat Yield Contest offers growers the opportunity to compete with farmers from across the United States and improve their production practices through new and innovative techniques. Read the full release here.

National Wheat Foundation Scholarship Applications are due by Dec. 1, 2019. The Jerry Minore Scholarship is awarded to deserving high school or college students pursuing a career in agriculture for the 2019/2020 academic year. This year the Foundation will be issuing two scholarships for $2,500 each.

Registration for 2020 Agricultural Outlook Forum. USDA has opened registration for the 96th annual Agricultural Outlook Forum (AOF) on Feb. 20 to 21, 2020, at the Crystal Gateway Marriott Hotel in Arlington, Va. “The Innovation Imperative: Shaping the Future of Agriculture” will focus on innovations in agriculture, global trade trends, food loss and waste, frontiers in conservation, and the science of food safety. USW is a cooperator with USDA’s Foreign Agricultural Service.

IGP Courses for 2019 Announced. World Grain magazine reported recently that Kansas State University’s IGP Institute is continuing to work to address challenges in the field of agriculture by offering educational opportunities to industry professionals, with plans to host 24 on-site courses in 2020 that are open to the public. The article said “IGP Institute education focuses on feed manufacturing and grain quality management; grain processing and flour milling; and grain marketing and risk management courses.” Read more here.

Subscribe to USW Reports. USW publishes a variety of reports and content that are available to subscribe to, including a bi-weekly newsletter highlighting recent Wheat Letter blog posts, the weekly Price Report and the weekly Harvest Report (available May to October). Subscribe here.

Follow USW Online. Visit our page at https://www.facebook.com/uswheat for the latest updates, photos and discussions of what is going on in the world of wheat. Also, find breaking news on Twitter at www.twitter.com/uswheatassoc and video stories at https://www.youtube.com/uswheatassociates.

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U.S. Wheat Associates Activities Focus on Valuable Japanese Market

By Erica Oakley, USW Director of Programs

It has been a busy couple of weeks for the U.S. wheat industry in Japan. On Nov. 14, 2019, the Governor of Oregon, Kate Brown, held a “Friends of Oregon” reception where our friend and recently retired colleague, Mr. Wataru “Charlie” Utsunomiya was recognized for his long-term contribution to wheat trade between Oregon and Japan. Charlie’s relationship with Oregon began 40 years ago and included living in the state for more than a decade. The Governor thanked Charlie for “his extraordinary service to wheat growers and to Oregonians” and acknowledged the ties “between the U.S. and Japan around wheat that he [Charlie] has built and maintained.” With more than 100 in attendance at the reception, the strong relationship between Japan and Oregon and Charlie’s contribution to that relationship was palpable and heartwarming.

 

Wataru “Charlie” Utsunomiya accepts the “Friends of Oregon” award from Governor Kate Brown.

Charlie with Governor Kate Brown, friends and staff from USW, the Governor’s office, Oregon Department of Agriculture and the Japanese milling industry.

The reception was fortuitously timed as days later the USW Tokyo Office, now led by Mr. Kazunori “Rick” Nakano, held their annual Crop Quality (CQ) seminar on Nov. 18 and the Japan Buyers Conference on Nov. 19. This year’s CQ seminar had more than 140 in attendance – a record for the annual seminar held in Tokyo.

As the Japan Buyers Conference took place on Tuesday, the Lower House of Japan’s legislative body was passing the U.S.-Japan Trade Agreement, which moves U.S. wheat growers one step closer to the same preferential advantage as Canada and Australia. The flour millers that attended the conference in Tokyo represented more than 80% of the 2.78 million metric tons (MMT) of total 2018/19 commercial wheat sales to Japan reported by USDA as of May 31, 2019. There were 22 U.S. representatives, including 11 farmers and state wheat commission representatives from five states.

The conference focus differed slightly between the morning and afternoon sessions, with the morning audience largely comprised of milling personnel. Mike Spier, USW Vice President of Overseas Operations, kicked off the morning with welcome remarks. Drs. Michael Pumphrey of Washington State University and Senay Simsek of North Dakota State University both emphasized the focus on quality. Pumphrey discussed quality-first breeding techniques in the Pacific Northwest (PNW) and Simsek focused on the growing trend for clean labels and how can traits in most desirable varieties can provide the quality characteristics needed to forego additives. Bon Lee of the Wheat Marketing Center (WMC) rounded out the morning by highlighting WMC’s programmatic efforts and services for Asian customers.

Bill Flory, Idaho wheat farmer and commissioner, and Bon Lee, Wheat Marketing Center, at the 2019 USW Japan Buyers Conference. Photo courtesy of Idaho Wheat Commission.

The afternoon session shifted to a broader audience with Zeke Spears, Agricultural Attaché USDA Foreign Agricultural Service, providing opening remarks. Doug Goyings, USW Chairman and a wheat farmer from Paulding, Ohio, thanked the attendees for their long-standing relationship and shared the history and pictures of his family operation. Dr. Bill Wilson, North Dakota State University, discussed dynamic changes in the wheat marketing system, including changing consumer demands, logistics and technology, as well as increased risk and overall industrial changes. Greg Guthrie, BNSF Railway, provided an overview of BNSF’s efforts to meet demand and how technological advancement will benefit the Japanese wheat supply chain. Steve Wirsching, USW Vice President and West Coast Office Director, brought the conference full circle highlighting the superior value of U.S. wheat and efforts to ensure our Japanese customers receive the quality wheat they deserve.

2019 USW Japan Buyers Conference. Photo courtesy of Idaho Wheat Commission.

The day ended with a reception at the Palace Hotel with remarks from Goyings; Mr. Makoto Osawa, Ministry of Agriculture, Forestry and Fisheries, Vice-Minister for International Affairs; Mr. Gary Meyer, U.S. Embassy Minister-Counselor for Agricultural Affairs; and Mr. Yoshihisa Fujita, Japan Flour Millers Association. The reception rounded out a very welcome and successful conference.

Header Photo Caption: Doug Goyings, USW Chairman, welcomes the Japan Buyers Conference attendees.

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Learning Along with Customers on a Ten-Day Crop Quality Tour

By Michael Anderson, USW Assistant Director, West Coast Office

From Nov. 1 to 10, 2019, a team of eight U.S. Wheat Associates (USW) representatives crisscrossed the South Pacific covering almost 20,000 miles in ten days to report on the quality of the 2019 U.S. wheat crop. Touching down in three countries, the team met with more than 300 wheat buyers, flour millers and wheat food executives representing a major portion of wheat importers in their markets.

I had the good fortune to participate in my first series of Crop Quality Seminars with USW colleagues, wheat farmers and U.S. wheat industry experts in Indonesia, Thailand and the Philippines. Working as Assistant Director in USW’s West Coast Office in Portland, Ore., I get to meet with many overseas trade delegations in the United States and it was interesting to see so many familiar faces in their own countries. My colleagues agreed that it was also valuable to see and taste some of the beautiful pastries, breads, noodles and more end products these customers produce with flour milled from U.S. wheat.

To have this first experience in Southeast Asia was exciting because the region is of tremendous importance to our farmers, accounting for 30 percent of global wheat trade. The Philippines and Thailand are among the top 10 customers for U.S. wheat, with the Philippines ranking second among U.S. wheat importers year-to-date. The entire South Asia region makes up the second largest destination for wheat imports from the United States, totaling 3.28 million metric tons (MMT) so far in marketing year 2019/20.

Reporting on crop quality is USW’s largest trade service activity each year. It starts as soon as harvest starts in the United States. USW partner organizations collect and analyze hundreds of samples from country elevators and USW compiles the data in an annual Crop Quality Report. Seminars like the ones in which I participated are held in dozens of countries where growers, traders, consultants and customers have the unique opportunity to learn about and discuss the functional qualities that year of all six U.S. wheat classes.

Michael Anderson during one of his USW Crop Quality seminar presentations.

For example, participants heard from and were able to ask questions directly of experts like Art Bettge who has participated in several USW seminars since 2014. He is a respected cereal chemistry expert who worked at the USDA Agricultural Research Service Western Wheat Quality Lab in Pullman, Wash., for many years. At the South Asian seminars, Bettge reviewed the value of solvent retention capacity (SRC) analysis to determine end use and baking quality and interpreted SRC data about the 2019 U.S. crop and how growing conditions affected soft white (SW) quality factors.

It was a privilege to be part of the entire team who also covered global and U.S. wheat supply and demand during the seminars. My presentation was focused on helping customers make the most profitable use possible from the weekly USW Price Report, Harvest Reports in season, the weekly Commercial Sales Reports as well as the complete Crop Quality Report and individual quality reports by class that USW and its partners publish.

I also learned quite a bit from my participation. Our industry’s commitment to transparency is demonstrated in the data and seminars on U.S. wheat quality, an activity that has been shared with customers for more than 40 years. I also saw how the opportunity to interact directly with members of the wheat trade, technical specialists, USW staff and growers adds unique value to and separates U.S. wheat from competing supplies.

Now I am looking forward to the next opportunity to share this information with our customers around the world!

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Variable Weather Poses Challenges and Opportunities for U.S. HRW Farmers

By Claire Hutchins, USW Market Analyst

It is no secret U.S. hard red winter (HRW) wheat farmers have struggled through a difficult planting season. Many industry sources believe total U.S. winter wheat planted area will fall year-over-year due to depressed local prices and challenging planting conditions. In the Southern Plains, moderate to extreme drought and frigid temperatures have challenged early crop establishment. In the Northern Plains, near-record precipitation and miserably cold weather delayed planting and continue to hamper early crop development.

When U.S. Wheat Associates (USW) reached out to the industry, however, the experts expressed some familiar optimism about next year’s crop, despite challenges in the field.

Too cold, too dry. Southwest Kansas and parts of Colorado and Oklahoma are bone-dry and cold.

“Some of the crop that was planted emerged then shriveled, and some of the crop planted in dry soil is behind on emergence. At this rate we won’t have a lot of fall tillering and the winter wheat won’t be as hardy through the winter,” says Dr. Romulo Lollato, Assistant Professor of Agronomy, Wheat and Forage Extension Specialist at Kansas State University.

This could impact wheat survival and yield as temperatures begin to drop. A lower water profile in Western Kansas following this year’s corn harvest will lead to decreased winter wheat planted area, according to Lollato. However, in central Kansas, there was enough soil moisture to support the winter wheat planted around or before the optimal planting dates.

“I’d say about 30 percent of the state’s wheat is in rough shape due to extreme dryness, 10 to15 percent is in good shape and the rest could go either way,” says Lollato.

Producers in southeastern Colorado are facing the same challenge as producers in western Kansas. Planted area could decrease slightly below last year’s 2.15 million acres (0.85 million hectares) due to moderate drought and depressed commodity prices. The HRW planted area in northeastern Colorado is also expected to be slightly down compared to last year, according to Brad Erker, Executive Director of the Colorado Wheat Administrative Committee, due to prices, some movement to spring crops and pressure on acres from the wheat stem sawfly.  Most of the winter wheat in the northeastern part of the state is emerged thanks to decent soil moisture levels at planting.

It is also extremely dry and cold in the western part of Oklahoma, which hinders HRW growth and development.

“But early dryness, paired with anticipated precipitation, could actually lead to stronger root development in the long run. And long term, it could be a mild winter which would help the crop,” says Mike Schulte, Executive Director of the Oklahoma Wheat Commission.

Too Dry. Drought conditions are worsening in southwestern Kansas, southeastern Colorado and the western Oklahoma Panhandle. Central and northern Texas is drying out, too.

Too cold, too wet. In the northern half of the Great Plains, the story is just the opposite.

“We have had a lot of challenges this year—emergence is behind the 5 year average due to weather, and the wheat that is out of the ground is getting a slow start,” says Cassidy Marn, Interim Executive Vice President of the Montana Wheat and Barley Committee.

According to USDA, Montana is slightly behind last year and the 5-year average at 97% planted, but emergence is significantly more delayed. HRW is only 75% emerged in Montana compared to the 5-year average of 94%.

“There is just not much coming out of the ground,” says Marn “It should be about five inches tall and well established, but you drive around and do not see much wheat up and growing at all.”

According to Reid Christopherson, Executive Director of the South Dakota Wheat Commission, “We’ve had near record precipitation this year which prevented winter wheat planting in some areas. We expect lower winter wheat acres this year due to extreme wetness and difficult marketing conditions.”

However, Reid adds, nearly 100% of South Dakota’s wheat is emerged and about 70% of it is rated as good to excellent.

Worst Case Scenario. Mother Nature was not kind to many farmers at harvest this year. Past USW Chairman and Vida, Mont., farmer Leonard Schock shared this sad image of what heavy snow did to a mature wheat crop that had exceptional yield potential.

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Transitions for USW Colleagues

In the United States, the fourth Thursday in November is officially set aside as the country’s Thanksgiving holiday. As the holiday approaches, U.S. Wheat Associates (USW) wants to express its sincere thanks to several colleagues who are moving on to new life paths by the end of 2019.

Three of our colleagues are retiring from full time positions with USW this year.

Ms. Linda de Hoog recently retired from her position as Regional Program and Administrative Manager for USW’s European Region in Rotterdam, The Netherlands. Linda held the distinct honor of being USW’s longest serving colleague, having joined what was then Great Plains Wheat in June 1971. She has been a faithful and diligent worker on behalf of U.S. wheat farmers and says representing them and being part of the USW family was the best career decision she ever made. For her long service and fond friendship, all of us offer Linda our special thanks and best wishes.

Linda de Hoog

Mr. Gerald Theus is retiring from his current position as Regional Director for Sub-Saharan Africa in Cape Town, South Africa, on Dec. 31, 2019. A U.S. citizen, Gerald first worked in Africa representing the music industry, then joined Pioneer Hi-Bred Seeds International as a representative in the Republic of Côte d’Ivoire (Ivory Coast). He joined USW in 1992 and served for many years as Assistant Regional Director before being named Director in 2017. Thank you, Gerald, for your dedicated work over the years.

Gerald Theus

Ms. Mina El Hachimi is now serving a part-time role as Senior Administrative Consultant for the Middle East and North Africa (MENA) region based in Casablanca, Morocco. Mina joined USW in 1985 as executive assistant and held several positions in managing responsibilities throughout the years. She will continue to support both office management and export market development activities in the region.

Mina El Hachimi

In addition, Ms. Casey Chumrau is leaving her position as USW Marketing Manager for the South American Region in Santiago, Chile, to join the Idaho Wheat Commission in Boise, Idaho, as Communications Director and Associate Administrator. A Montana native, Casey joined USW in 2011 as Market Analyst in the Arlington, Va., Headquarters Office to monitor, analyze and report on U.S. and global wheat market trends. After four years in that position, Casey joined the experienced team representing U.S. wheat farmers in the growing South American region. We wish Casey all the best in her new position and are very glad she will remain a part of our industry.

Casey Chumrau

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