USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) is using Foreign Market Development (FMD) program and the Market Access Program (MAP) funds to help expand demand for U.S. wheat in the Republic of the Philippines in part by introducing new products from North Asian countries.

Over the years, USW has built a team of very effective end-product technical experts in Korea and Taiwan. These are very sophisticated but somewhat mature U.S. wheat markets. The still growing Philippines market is hungry for new product ideas. USW decided to share its product and technical knowledge across regions in several ways.

In March 2018, for example, USW worked with a large flour mill in Cebu, Philippines, to plan a customer appreciation learning visit to observe innovations in the Korean baking industry. USW’s representatives in Seoul set up meetings for the team of 19 customers at sophisticated Korean bakeries where they saw new products and formulations, made with flour from U.S. hard red spring (HRS) and hard red winter (HRW) wheat, baking methods and processes.

USW chose that milling customer for this activity knowing that Bakery World 2018, the first bakery trade show in Cebu was scheduled for October 2018 where the organization would be very visible on behalf of U.S. wheat farmers. At the show with more than 6,000 bakers and allied industry representatives, USW Korea Country Director CY Kang presented a look at bakery trends in Korea. USW Korea Food and Bakery Technologist David Oh demonstrated production methods for five different types of breads currently popular in the Korean market. USW Manila Bakery Consultant Gerry Mendoza made a presentation on bakery operations.

With additional support from three state wheat commissions, USW also hosted 30 Philippine managers at a noodle production workshop presented by USW  in Taiwan. USW demonstrated how milling U.S. soft white (SW) wheat yields both high quality cake flour and higher protein “clear” flour that is ideal for bright white noodles.

Using Agricultural Trade Promotion (ATP) funding, USW’s Manila and Seoul offices collaborated on a Korean Bakery Workshop held in Seoul, South Korea from June 16 to 22, 2019. USW designed the workshop as a service to 30 additional Philippine bakers and millers to familiarize them with Korean products, formulations and production methods.

The return to U.S. farmers from the long-term, diverse activities in the Philippines is increasing. From a volume of about 2.0 million metric tons (MMT) in marketing year 2011/12, U.S. wheat imports reached more than 3.0 MMT in 2018/19 and the Philippines imported more U.S. SW and HRS than any other country that year.

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USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) held its 2019 Mexico Wheat Trade Conference June 2 to 4, 2019, which was perfectly timed to address trade policy concerns face to face with Mexican customers.

USW President Vince Peterson noted that the conference showed USW and its Mexican customers that shared challenges could bring them closer together to help navigate the policy issues and increase the efficiency and value of Mexico’s U.S. wheat purchases.

In marketing year 2017/18, U.S. wheat share of Mexico’s record total wheat imports declined. Representatives of Mexico’s milling association stated that new political rhetoric and trade policies prompted them to increased Russian and Canadian wheat imports and for the first time some wheat from Argentina. USW shared several public statements about the U.S. trade policies that helped reassure the buyers of the on-going commitment to service supported by the Market Access Program (MAP) and Foreign Market Development (FMD) program. In fact, USW has reason to believe this effort helped keep U.S. wheat off Mexico’s retaliatory tariff list related to U.S. steel and aluminum tariffs.

However, USW remained concerned that the relationship with Mexico’s millers remained precarious. In addition, approval of the new United States-Mexico-Canada Agreement (USMCA) on Trade was also uncertain. To help overcome these potential constraints, USW planned the Mexico Wheat Trade Conference that included many farmers and administrators representing state wheat commissions. The conference speakers covered a wide range of wheat quality, purchasing and logistical topics over two full days.

With so many logistical options for delivering wheat to Mexico, USW Regional Vice President Mitch Skalicky and his colleagues based in Mexico City who planned the conference emphasized commercial rail issues and opportunities in the program.

The flour millers that attended the conference in Cancún represented about 80% of the total 2018/19 U.S. wheat commercial sales to Mexico reported by USDA. José Luis Fuente is president of the millers’ national association and offered an inspired appeal to work together to tell officials in both countries that export opportunities must be improved, not restricted. He said his members know that U.S. wheat farmers, USW and USDA have done many things to tell that story. He added that this is a partnership based on affection that is backed by actions, but actions are more needed now in this unusual trade environment.

In marketing year 2018/19, Mexican flour millers did import 3.3 million metric tons (MMT) of U.S. wheat, more than any other country. Mexican millers continue purchasing U.S. hard red winter (HRW), soft red winter (SRW), hard red spring (HRS) and hard white (HW) at a fast pace in 2019/20.

Video reports from the USW Mexico Wheat Trade Conference are posted on YouTube at https://www.youtube.com/user/USWheatAssociates.

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It is certainly true that the trade relations between the United States and China have been and remain in a difficult place. However, USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) is confident that this trade confrontation will one day be resolved. After many years investing funding from the Market Access Program (MAP) and Foreign Market Development (FMD) program, USW remains engaged in keeping our once and future wheat importing customers in China informed about the quality, variety and value of U.S. wheat in anticipation of future opportunities.

USW maintains a presence in Beijing but did not replace a retired colleague to help hold the line on FMD investment. Trade service visits in the first six months of 2019 confirm that private flour millers want to continue importing U.S. hard red spring (HRS) and soft white (SW) when the tariff conflict is resolved. The only flour miller who purchased any U.S. wheat in marketing year 2018/19 was willing to pay the 25% punitive tariff and took delivery of 43,000 metric tons of HRS in April. He expressed an abiding interest in the functionality, flavor and good milling characteristic of U.S. wheat, and holds high hopes for not just a “normal” trading relationship, but one that allow mills like his to run much more of it.

USW representatives also conducted trade service visits with customers attending Bakery China Shanghai 2019. They participated in a U.S. agricultural product showcase sponsored by the USDA/FAS Agricultural Trade Officer posted in Shanghai to highlight the differential advantages of U.S. HRS and other classes of wheat. USW Regional Vice President Jeff Coey reported that every customer was eager to regain access to the high-quality U.S. wheat they learned about through export development programs and experience over the years.

Officials with China’s state-sponsored grain buying agencies also welcome USW trade servicing, technical training and relationship management activities. Even with the tariffs in place, in May 2019 Coey and USW/Beijing Country Director Shirley Lu were invited to speak at a conference in Xiamen to several millers who gained new information about the functional value of U.S. wheat classes. Bakery training classes conducted by USW’s technical specialist in 2019 also expanded awareness of U.S. wheat’s superior functional benefits.

In addition, officials were happy to hear that USW’s commitment to the China market remains unchanged.  In fact, USW told the officials it intends to increase its activities in partnership with FAS in part with funding from the Agricultural Trade Promotion (ATP) program to keep U.S. wheat top of mind among users and policy makers in China. Under ATP, for example, USW plans to hold a series of “Contracting for Wheat Value” courses in the United States for commercial and state wheat buyers over the next three years. Participants will be managers with direct wheat trade contacts that influence wheat purchasing in their organizations. After the courses, participants will get the chance to observe wheat breeding, farms, transportation, quality control and Federal Grain Inspection Service processes.

Given that China imported 1.6 million metric tons of U.S. HRS, SW and soft red winter (SRW) wheat in marketing year 2016/17 and more than 800,000 metric tons of U.S. wheat in 2017/18 before the retaliatory tariffs were implemented, potential demand will benefit farmers in the Pacific Northwest and Northern Plains. And, with funding from MAP, FMD and ATP, USW’s commitment to service in China will continue long after this trade conflict has ended.

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Many years of work conducting trade service and technical support in South Asian countries like Burma (Myanmar) showed USDA Foreign Agricultural Service (FAS) cooperator U.S. Wheat Associates (USW) there was a growing opportunity to compete with nearby Australian wheat supplies. Knowing two deep-water ports were opening in Myanmar in 2019, USW intensified its activities. In mid-May 2019, FAS representatives were on hand to welcome the first vessel to dock at one of the ports loaded with 22,000 metric tons (MT) of high-quality U.S. hard red spring (HRS) wheat purchased by a local flour mill.

With funding from the Market Access Program (MAP) and Foreign Market Development (FMD) program, USW has provided technical and trade servicing to mills and bakeries in Myanmar for more than 20 years.  With the ability only to take container loads, U.S. wheat had to compete with less expensive supplied shipped mainly from Australia. Still, its political situation was changing and consumer purchasing power was growing.

To lay the groundwork for U.S. wheat bulk shipments to customers in Myanmar, USW hosted a workshop on FGIS inspection and certification in marketing year 2017/18 for milling companies and government officials. USW separately brought in a private trading company and the FAS staff in Rangoon to brief the Myanmar Plant Protection Department (PPD) about the bulk U.S. wheat export supply system. The briefing provided information that helped increase the confidence in purchasing and handling U.S. bulk wheat shipments.

Technical training continued with seven individuals from Myanmar baking companies who participated at their companies’ expense in three USW-sponsored baking courses at the UFM Baking School in Bangkok, Thailand between May and July 2018. In a survey about their participation, these customers said they planned to demand flour produced from U.S. HRS wheat in their processing plants. And in December 2018, USW Bakery Consultant Roy Chung made a technical service call on a milling and wheat food processor in Myanmar to provide additional information on the potential value in milling U.S. HRS for bread flour and blending for other products.

From many years of trade service and a recent annual investment of about $100,000 in MAP and FMD funds, U.S. wheat exports to Myanmar grew from 26,300 MT in 2017/18 to about 65,000 MT in 2018/19 (including 48,700 MT of HRS) and returned about $14.6 million to farmers from Minnesota to Washington state and members of the U.S. wheat supply chain. With Australia suffering its third year of drought and low wheat production, and on-going trade and technical support from USW, the outlook remains strong for U.S. wheat demand in Myanmar.

 

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Fully disclosing the quality of new wheat crops is an effective trade service activity for USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) to help its overseas customers prepare to purchase U.S. milling wheat. In South Asia, Crop Quality Seminars funded in part by the Market Access Program (MAP) directly stimulated sales of U.S. hard red spring (HRS) and soft white (SW) in 2018.

USW hosted three Crop Quality Seminars in the Philippines, Thailand and Indonesia in November 2018. Nearly 200 milling and baking companies participates in these seminars, including representatives from Vietnam, Malaysia and Burma (Myanmar) at the Bangkok Seminar.

The seminars present a wide range of data on the grade, protein, soundness, milling and baking quality of all six U.S. wheat classes. USW gathers this data throughout harvest from private and USDA partner organizations also funded by MAP. The final USW Crop Quality Report is printed and shipped to seminar locations. The teams that represent U.S. wheat include USW representatives from the United States and the organization’s South Asia Region, who come from offices in Singapore and Manila supported by Foreign Market Development (FMD) funds.

U.S. farmers and invited consultants also travel with the Crop Quality Teams. In 2018, for example, Dr. Art Bettge, retired Director of the USDA-ARS Western Wheat Quality Laboratory in Pullman, WA, presented information on the SW quality and breeding programs helping to meet growing demand for more and improved SW wheat from Asian markets. Dr. Senay Simsek, professor and head of Wheat Quality & Carbohydrate Research at North Dakota State University discussed HRS data and related U.S. food processing innovation related to “clean label” bread products.

U.S. grain merchandisers representing Pacific Northwest exporters and their regional affiliates joined the seminars in all three locations. They introduced the logistics, movement and other factors affecting wheat export prices. Their direct participation helped foster convenient connections between these private sellers and customers attending the seminars.

Participant surveys indicated the buyers rated the value of the content and speakers very highly. And the grain merchandisers reported booking export sales of more than 200,000 metric tons of U.S. HRS and SW with an approximate value of $50 million as a direct result of the seminars. The estimated investment in the three South Asian seminars from MAP funds and in-kind contributions from state wheat commissions is $130,000. Total accumulated export sales of HRS, SW and hard red winter (HRW) for marketing year 2018/19 to the countries represented at these three seminars reached a record level of almost 5.6 million metric tons, benefiting farmers and U.S. wheat supply industries in Washington, Oregon, Idaho, Montana, North Dakota, South Dakota, Wyoming and Minnesota.

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The competitive situation in Egypt’s large wheat import market for subsidized bread led USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) to reduce its presence in Egypt in 2017. However, USW has identified a niche opportunity for U.S. hard red spring (HRS) and hard red winter (HRW) in Egypt’s growing demand for pasta.

According to Euromonitor, at an annual value of more than $843 million, Egypt is the world’s seventh largest pasta market and ranks ninth largest in consumption. Because it is popular and affordable, pasta consumption will grow by 5 percent in the next five years Euromonitor predicts. Acceptable quality pasta requires higher protein wheat than Black Sea classes can provide alone, so USW targeted industries and companies interested in sourcing higher quality flours and is investing funds from the Market Access Program (MAP) in trade and technical servicing to encourage those companies to demand quality flour from private flour mills.

For example, USW met with the largest Egyptian pasta manufacturer to demonstrate how to adjust their flour specifications to improve their premium products. USW made recommendations that would target flour from HRS for the company’s long goods pasta products. USW also worked closely with specific milling companies to show how blending U.S. HRW or HRS with Black Sea wheat would help improve the quality of and income from their pasta flour products.

An Egyptian trading company serving these millers purchased 50,000 MT of 12.5% (12% moisture basis) protein HRW in 2018/19 specifically as an ingredient for pasta flour. And while the premium pasta maker did purchase flour produced from Australian wheat to hold down its costs, it worked with its flour supplier to import U.S. HRS in December 2018 and signaled its intention to purchase more HRS.

USW also advised Egypt’s government grain purchasing agency, GASC, to issue a specific tender for 12% protein HRW for the government’s subsidized pasta program, another large potential niche market. GASC is currently testing HRW samples sent by USW through the Quality Samples Program to determine if HRW meets their requirements.

In addition to the 50,000 MT of HRW specifically imported for pasta flour, in marketing year 2018/19 Egypt imported 49,500 MT of HRS, benefiting U.S. farmers in Minnesota, North Dakota, South Dakota and Montana, as well as U.S. wheat export supply participants. A trade service visit to Egyptian private sector mills and buyers in April 2019 confirmed they will continue to consider U.S. wheat as an ingredient in their high-quality products, especially pasta.

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Noodles are the staple product in South Korea that represent more than 50 percent of Korean wheat food consumption. For many years, manufacturers have preferred Australian wheat to produce noodle flour, and specifically “Australian Noodle Wheat” that helps produce an end product with the color favored by consumers. USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) is addressing the competitive advantage and increasing market share by providing technical service funded by the Market Access Program (MAP) and the Foreign Market Development (FMD) program.

Every year since 2015, the USW Seoul Office conducts a Korean Noodle Flour Development short course at the Wheat Market Center (WMC) in Portland, Ore., and a Noodle Flour Blending Seminar in Seoul to demonstrate the advantages of blending with U.S. wheat.

Representatives from one noodle manufacturer and two mills from Korea attended the 2017 course, where they researched flour blends using an increased percentage of U.S. wheat flour in instant noodle products. The participants concluded that using more U.S. wheat still allowed them to maintain the preferred product color and quality while reducing input costs. Blends include varying percentages of flour from U.S. soft white, hard red spring and hard red winter wheat classes.

In December 2017, USW shared the course results and reviewed quality parameters with Korean noodle manufacturers and flour millers. A highly regarded local expert presented information on quality parameters affecting noodle flour functionality. Because of this, one company said that they intend to use HRS for a new end-product line in 2018. Another company reported that they increased U.S. wheat percentage in their noodle formulation from 50 percent in CY15 to 90 percent in CY17, and is also using U.S. wheat flour in their export product portfolio, which increased by 20,000 metric tons (MT) in CY17. And a third company reported that they also increased U.S. wheat in their blends in CY17, absorbing 10,000 MT of additional U.S. wheat flour. All participants reported that the seminar provided a valuable opportunity to share information on improving noodle quality.

Despite lacking a single U.S. wheat class with optimal noodle quality, USW’s efforts — funded by state wheat commissions, MAP and FMD — have helped secure a 20 percent share of the wheat imported for the Korean noodle market. The top four instant noodle manufacturers in South Korea consistently now use more than 45 percent U.S. wheat, up from less than 25 percent in 2009.

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The popularity of non-traditional baked goods like chewy breads, cookies and fluffy cakes is rapidly growing in the People’s Republic of China. To help build a preference for flour from U.S. wheat classes among aspiring Chinese baking companies, USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) has expanded its technical capabilities through staffing and an exceptional training activity.

USW hired Dr. Ting Liu in September 2016 as Technical Specialist to provide support and training to demonstrate the performance of U.S. wheat in the new baked goods as well as traditional Chinese wheat based products. Dr. Liu works from USW’s Beijing office and regularly travels across China to provide baking demonstrations, technical seminars and promote practical application of U.S. wheat performance results. Staff administrative expenses for Dr. Liu and her experienced marketing colleagues in China are supported by the Foreign Market Development (FMD) program with development activities funded by the Market Access Program (MAP).

Because there is intense interest in professional baking expertise, especially in scaling up industrial sized operations, USW decided to invest some of its activities funding to send Dr. Liu to the 192nd Baking Science and Technology course at AIB International in Manhattan, Kan., from January through May 2018. This is an internationally respected, 16-week program combining science, hands-on lab work and baking tradition in its course work. With her expertise in food science and cereal chemistry, Dr. Liu was well prepared for this training — but she far exceeded expectations.

Dr. Liu represented herself, USW and the U.S. wheat farmers she represents with distinction, earning honors as the course’s top student and an “Excellence in Laboratory Leadership” award for her participation in the course. Now she will apply this advanced knowledge to effectively stress that flour which performs its intended functions enables Chinese bakers to produce higher quality, better tasting wheat foods, and that U.S. wheat flours are essential ingredients on which bakers can rely for consistent results.

Though China’s centrally planned food and trade policies create substantial barriers to export growth, the increased ability to train the industrial bakeries that must meet consumer demand is pulling in high protein U.S. hard red spring (HRS) and hard red winter (HRW) wheat for bread products and soft white (SW) for cakes and cookies. In marketing years 2016/17 and 2017/18, China imported an average of 843,000 metric tons (MT) of HRS, 163,000 MT of HRW and 318,000 MT of SW per year, valued at about $324 million per year for farmers and wheat supply participants in the Pacific Northwest and Northern Plains.

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In Taiwan, wheat consumption has steadily grown while rice consumption has declined. The reason, in no small part, is because USDA Foreign Agricultural Service cooperator U.S. Wheat Associates (USW) has provided expertise, guidance and encouragement to accelerate a cultural shift toward consuming more baked goods.

With funding from the Foreign Market Development (FMD) program helping maintain USW staff in Taipei, USW has been a partner to an innovative milling and baking industry for more than 50 years. That has helped USW identify that the public must be enticed by novelty, nutrition and flavor for Taiwanese wheat consumption to continue growing. Higher end baked items from naturally fermented dough, fancier pastries, confections and Japanese style cakes are becoming the focus of ever more sophisticated tastes.

With activity funding from the Market Access Program (MAP), USW has helped its customers in the milling, baking, vocational training, and education sectors to remain competitive by developing novel baked goods that favor the use of flour milled from U.S. hard red spring (HRS), hard red winter (HRW) and soft white (SW) wheat classes.

One example of how USW is helping sustain the growth in wheat foods is a sour dough baking seminar in October 2017, jointly developed and conducted by a Taiwanese flour mill, Chia Nan University and USW, funded in part through MAP. A total of 100 participants from southern Taiwan, including university professors, technology high school teachers, bakers as well as hotel and catering company chefs, attended the day-long seminar. The topics included information about why U.S. HRW and HRS wheat classes provide the correct functional flour performance for sour dough baked goods including white and whole wheat bread, bagels, baguettes, etc. The instructors also showed the advantages of U.S. SW flour in sour dough cream cakes and even cheese corn soup. A survey showed that all participants found value in the seminar and that they would strongly consider developing new sour dough products or incorporate the products into their baking curriculums.

Helping wheat consumption grow is particularly important in a market like Taiwan, which imports about 78 percent of its wheat on average from the United States. Five years ago, in marketing year 2013/14 (June 1 to May 31), Taiwan imported 1.28 million metric tons (MMT), of which 1.05 MMT was U.S. wheat. In 2017/18, Taiwan imported 1.39 MMT, of which 1.14 MMT came from U.S. farmers. U.S. wheat export prices vary by class and from year to year, but in 2017/18, USW invested almost $535,000 in FMD and MAP funding and estimates the total value of our exports to Taiwan in 2017/18 was at least $260 million.

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It can be an uphill battle to convince milling wheat buyers to opt for premium-priced, but better performing, U.S. wheat. Long-term investments funded by wheat farmers through state wheat checkoff programs, the Market Access Program (MAP) and the Foreign Market Development (FMD) program, however, have yielded significant gains.

In the Philippines, USW has helped flour millers and commercial food companies build and maintain a multi-year campaign to increase consumption of wheat-based foods. Over the past five years, annual per capita consumption of wheat in the island nation has increased from 23 to 29 kilograms. That is an annual demand increase of 600,000 metric tons of wheat, with an estimated 97 percent of that wheat coming from the United States.

U.S. wheat enjoys this level of market dominance because the program investments have helped USW stay “on the ground” in the Philippines and other Asian markets for decades, making trade and technical service calls and conducting wheat food production training. USW Regional Vice President Joe Sowers says the producer funds, FMD and MAP are essential to building trust with buyers and end-users who also look to USW for advice.

For example, a large Filipino flour miller had collaborated with USW on several activities and immediately following its participation in the Buhler-KSU Executive Milling Course at IGP Institute in Manhattan, KS, June 12 to 16, 2017, the mill started printing “Guaranteed 100% U.S. Wheat” on its flour bags. This effectively locked the mill’s 90,000 MT of annual wheat purchases into U.S. origin supplies. This change also influenced another flour mill that conducts cooperative shipping with the first mill to purchase only U.S. hard red spring (HRS) wheat even though Canadian spring wheat was offered at an FOB export price of $35 per metric ton less than U.S. HRS.

USW’s work to establish U.S. origin wheat as a quality standard for Philippine flour directly contributed to 175,000 MT of HRS sales in marketing year 2017/18 (June 1 to May 31) with an estimated FOB value of $50 million. Overall, the Philippines purchased more HRS and more U.S. soft white (SW) wheat than any other country in 2017/18.