U.S. Wheat customers from Colombia, Ecuador, Peru, and Chile participated in a workshop at the USW Santiago baking lab that included a series of wheat blending trials using different U.S. wheat classes alongside wheat from other origins. The goal was to strengthen the competitiveness of U.S. wheat in key markets throughout the region by showing U.S. wheat’s versatility, consistency, and quality across a wide range of baked products.

To learn more, watch this brief video.