U.S. Wheat Associates (USW) staff gathered in Thailand in early September for the 2026 USW Staff Leadership & Development (SLED) Forum. The working forum focused on identifying innovative programming ideas, strengthening activity planning and communication across USW’s offices.
“Our USW staff conducted more than 315 activities in 65 countries 2025, delivering real value for U.S. wheat farmers and global customers through technical support, trade servicing, market access efforts and innovative development activities,” said Mike Spier, USW president and chief executive officer (CEO). “Every bushel exported supports producer profitability, and I’m proud of the creativity and initiative shown in exploring ways to drive innovation across all of our offices.”
The SLED Forum was designed to help USW staff collaborate and improve alignment across worldwide offices. The make-up of the forum brought together staff with similar roles, including regional leadership, milling and baking technical specialists, marketing and communications roles, program administrators and accountants.
USW staff worked through challenges and shared practical approaches for improving day-to-day work, including examining how activities are currently tracked, communicated and supported, increasing access to shared resources and information, developing and refining activity ideas and concentrating on practical, usable outcomes.
Ahead of the conference, USW staff also had the opportunity to tour the newly renovated UFM Baking School in Thailand for a hands-on look at one of USW’s longest-running partnerships in Southeast Asia. U.S. Wheat cooperates with United Flour Mills in Thailand to offer specialized baking courses at the mill’s baking and cooking school.
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, securing a 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.
Today, Chung and Adrian Redondo, USW bakery technologist, continue to lead courses throughout the year for millers throughout the region. A new expansive visual display in the bakery school’s commons area reinforces the partnership between the school and USW and shares the story of U.S. wheat’s quality, reliability and value from a farm in the United States to their mixers in Bangkok.
“We’re really proud of our work with the UFM baking and cooking school, where our staff is valued as teachers and mentors to the baking industry in Southeast Asia,” Spier said. “The lasting impression we impart to these bakers stays for their entire careers and is exemplary of the relationships our staff around the world have built with millers and bakers. It was also great to see the recent renovations UFM has undergone which will ensure the success of our partnership well into the future.”
USW staff were charged with a series of tasks on innovation, incorporation of AI in routine work and identifying successes that will be shared at the USW Fall Board Meeting. As they return to their home markets and move on to the next market development activity, each takes with them professionalism, passion and commitment to promoting U.S. wheat exports.