A familiar face is returning to U.S. Wheat Associates (USW)’s operations in South and Southeast Asia. Phua Lock Yang, an experienced bakery, biscuit and wheat technologist with an extensive background in food applications and technical management, will rejoin the organization on October 1.

Lock worked for U.S. Wheat from 2003 to 2015, supporting market development throughout Southeast Asia through technical seminars, workshops, in-plant consultations and engagement with importers, processors and end users. In 2015, he took a senior regional role with a global food and beverage flavor company, where he led the bakery team and supported customer-focused product innovation across Asia.

“We are delighted to welcome Lock back to the USW team,” said Joe Sowers, USW vice president for South and Southeast Asia. “Bringing nearly three decades of industry experience, his return significantly strengthens USW’s technical capabilities to meet the growing needs of customers and partners throughout the region.”

Supporting Strong Growth in South and Southeast Asia

South and Southeast Asia has grown to be one of the most important export markets for U.S. wheat, accounting for nearly a quarter of all U.S. wheat sales. Strong economies and consistent consumer demand in the region provide good reason to be optimistic about the future.

Upon returning to U.S. Wheat, Lock will support specialized baking courses and other activities at the United Flour Mill (UFM) Baking School in Bangkok, Thailand, and contribute to USW’s regional technical service, training and market development programs.

Worldwide baking expert and USW consultant Roy Chung was instrumental in helping design and lead the first course at UFM more than four decades ago. The courses fulfill multiple strategic purposes beyond the primary goal of improving bakery products and expanding wheat consumption for customers in Southeast Asia. Course participants can see and feel the differences in quality when using U.S. wheat classes for the courses compared to wheats of other origins, strengthening their preference for U.S. wheat. Additionally, when bakers trained at the UFM school move on to more senior roles, they carry that preference and help secure more stable demand for U.S. wheat as their businesses expand.

“Lock has extensive knowledge of USW’s work, our customers and our products, helping to expand our technical capabilities,” Sowers said. “We welcome him back to U.S. Wheat and look forward to his contributions as we continue meeting the evolving needs of our customers and partners.”