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The 2022 Hard Spring Wheat Tour sponsored by the Wheat Quality Council ended July 28 with a very positive outlook for the U.S. hard red spring (HRS) and durum crop. The wheat is behind its normal development at this time of year because of late planting, but more than 50 industry participants determined a total weighted average HRS yield estimate of 49.1 bushels per acre (about 3.3 metric tons per hectare). The weighted average durum yield was 39 bu/a, or about 2.7 MT/ha.

Those estimates are the highest since the spring wheat tour estimated an average HRS yield of 49.9 bu/a in 2015. Following the drought-ravaged 2021 crop, the much-improved potential of this crop is welcome news to spring wheat farmers. Harvest is not expected to start for at least 3 weeks, depending on weather conditions but the industry is cautiously optimistic.

Photo of Tyllor Ledford on 2022 Spring Wheat Tour

Measuring for Yield Potential. USW Assistant Director, West Coast Office, Tyllor Ledford measures a section of a North Dakota HRS crop to start calculating yield potential on the 2022 Hard Spring Wheat tour. Photo by Jeff Beach, AgWeek.

Neal Fisher, Executive Director of the North Dakota Wheat Commission told Progressive Farmer/DTN that there is a lot of potential “if we do not have an early frost of rain at harvest, and we can keep diseases [and pests] at bay.” The spring wheat tour scouts did see evidence of grasshopper damage in the crop, pest pressure likely resulting from the drought last year.

Happy Customer

In the same article, a representative of a large U.S. snack food company said participating in the spring wheat tour helped him understand future [supply] risks. He added that he was happy with the yield potential and thought the wheat quality “was great.”

Buyers and Farmers Together

U.S. Wheat Associates (USW) Assistant Director, West Coast Office, Tyllor Ledford participated in the 2022 spring wheat tour. Dave Green, Executive Director, Wheat Quality Council, noted that having representatives from milling and wheat food processing industries participate with farmers and other stakeholders is a crucial part of the annual tours.

The real value of the tour said one farmer is connecting with buyers and end-users in the fields to show them how farmers manage their crops for the best potential yield and functional quality.

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On behalf of the U.S. Wheat Associates (USW) Transportation Working Group, we* appreciate the opportunity to provide comments on the draft Lower Snake River Dams Benefit Replacement Report.

The draft report raises serious concerns among U.S. Wheat Associates (USW) and its member states. The USW Transportation Working Group (TWG) questions many of the baseline assumptions argued in the draft report. The draft is incomplete because many of the key variables cannot be quantified. The Lower Snake River Dams (LSRD) provide a critical need that moves U.S.-grown wheat to high-value markets around the world. Breaching the dams would have serious economic consequences for producers and grain handlers. Removing the dams also runs counter to achieving climate-friendly goals.

Barging Benefits

USW strongly supports the sustainability and reliability of wheat transportation by barge. The Columbia Snake River System is an essential part of a logistical web that moves over half of all U.S. wheat exports to more than 20 Pacific Rim countries and encompasses some of the largest U.S. wheat buyers in the world. The Snake River moves more than 10% of all wheat that is exported from the United States. Because of the cost savings conveyed by barging grain and examples used in the draft report, we can conclude that farmers save considerably by using the waterway in place of rail or truck and are able to pass on savings to consumers.

Barge loading wheat to move through Lower Snake River Dams and down the Columbia River to export elevators.

The Lower Snake River Dams provide critical needs for wheat farmers, grain handlers, merchandisers, and millers. The draft report clearly outlines the benefits enjoyed by grain handlers, “barging is the lowest-cost option (per ton-mile) for wheat shipping, an additional benefit for Pacific Northwest producers, as they operate on narrow cost margins and use barging to maximize their profit per bushel.” Shifting the current volume of wheat and other grains moving via barge on the LSRD over to rail or truck is not a viable and straightforward solution as portions of the draft study imply. Rail and truck cost significantly more on a per bushel basis, and trucks have distance limitations.

Breaching Increases Transportation Costs

An excerpt from the draft report outlines the literal costs to farmers: “One of the most significant transportation impacts connected with LSRD breaching is shipping costs. Several studies cite shipping prices during scheduled lock outages for maintenance between December 2010 and March 2011 and found that during the outage, over 90% of the grain by volume was shipped by rail and that shippers experienced a nearly 40% increase in shipping and storage costs.” This example shows that railroads will use their power to raise rates when other alternatives, like the river system, are unavailable.

The Port of Lewiston is the most inland port in the U.S, Pacific Northwest. Its placement on the Snake River allows farmers in Idaho and other states to barge their wheat efficiently and affordably. The U.S. competes with six other primary wheat-exporting countries. According to the Foreign Agricultural Service (FAS), the United States is the third-largest wheat exporter in the world. However, for the U.S. to remain competitive with other wheat exporting nations, export prices must remain competitive. Inland transportation costs are a primary factor in determining the competitiveness of U.S. wheat. Using barges to ship grain is one of the most efficient and cost-effective ways that U.S. wheat farmers stay competitive.

Rail Cannot Make Up Difference

All wheat production zones in the U.S. would be impacted, not just those in close proximity to the Lower Snake River Dams system. The U.S. rail system has some severe issues with service and reliability, and in recent years, tariff costs to move wheat have steadily increased. Adding more volume to the system would raise costs for all farmers and lead to a decline in service for a significant portion of all U.S. wheat producers. This would directly impact U.S. wheat’s global competitiveness as an export market.

Transporting wheat by barge is an environmentally friendly alternative to rail and truck hauling. One four-barge tow can move as much grain as 144 rail cars or 538 semi-trucks. Removing the dams would not only remove clean hydroelectricity but would mandate more significant carbon emissions as grain handlers are forced to rely on railroads and semi-trucks for long-haul delivery to export facilities in Portland and elsewhere.

Map of the Columbia Snake River System from Pacific Northwest Waterways Association

Eight Steps Down. Lock and dam systems on the Columbia Snake River System allow barges to efficiently and safely navigate the 222-meter elevation change from Lewiston, Idaho, to export elevators as far west as Longview, Wash.

More Competition Not Less

The draft report provides no sincere considerations for alternative freight, and what suggestions it does make are unrealistic. While railroads and trucks compete with barge companies to move grain, farmers and grain handlers would be held captive without barges as an alternative.

USW supports the Columbia Snake River System and will continue to emphasize its importance in serving wheat buyers worldwide. Breaching of the dams on the Lower Snake River would have a devastating economic impact on wheat production and market competitiveness, not just in the Pacific Northwest Region, but nationally.

*This article represents public comments by the USW Transportation Working Group to the Lower Snake River Dams Benefit Replacement Report submitted July 11, 2022, by working group co-chairs Jim Peterson, Policy and Marketing Director, North Dakota Wheat Commission, and Charlie Vogel, Executive Director, Minnesota Wheat Research & Promotion Council.

 

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The U.S. Department of Agriculture (USDA) as of Sunday, June 5, reported spring wheat planting at 82% complete, 15-points below the 5-year average of 97% and below analysts’ expectations of 86%. Spring wheat planting was up just 9-points from the week before, dragged down by slow progress in North Dakota and Minnesota. Idaho, Montana, South Dakota, and Washington planting were much further along averaging 98% planted, slightly ahead of the 5-year average.

Farmers in the upper Great Plains are likely disappointed at mother nature’s refusal to cooperate. After dry conditions in 2021, hard red spring (HRS) wheat production was down 44% compared to 2020. Planting conditions remained dry until late spring when heavy snow, persistent rain, and spring flooding made planting difficult due to the excess moisture.

A line chart showing U.S. spring wheat planting progress.

Planting Delay Perspective. This chart showing the percentage of U.S. spring wheat planting progress for the past several years showed planting in 2022 (thick black line) was far behind as of mid-May. Farmers moved quickly when conditions allowed and as of June 6, planting progress stood at 82%. Source: USDA/NASS.

Saturated Soil

Saturated fields are hard to move heavy farming equipment in. The equipment can also compact soil and tear up fields. Additionally, crops can emerge unevenly, if at all, in soggy soil. In the eastern part of North Dakota, flooding along the Red River caused road conditions to become impassable impacting field access for farmers. Finally, farmers must consider the impact of delayed planting; when spring wheat is planted too late the crop can yield less.

North Dakota

North Dakota, the largest spring wheat producing state, reported 74% of the HRS crop planted, compared to 59% the week before and 23-points below the 5-year average of 97%. Rain the last weekend in May delayed planting for some producers. Across the state, conditions differ, according to the most recent North Dakota Wheat Commission update some farmers have finished planting while others are less than halfway done. Some fields remain too wet to plant and more rain is in the forecast this week. Planting past this week is not ideal the commission notes but farmers are doing as much as they can to get their crop in the ground.

Minnesota

The USDA reported Minnesota at 65% planted for the week of June 6, 33-points behind the 5-year average of 98%. Farmers in Minnesota made significant progress between the weeks of May 22 and May 29 when HRS planting went from 11% to 53%, an impressive jump that shows what can be done in good weather conditions. Still, Minnesota farmers have much progress to make in the days ahead to get their wheat in the ground.

Canada

Conditions are not much different in Canada’s spring wheat production region. Dry weather last year also cut production while abundant rain this year is slowing planting progress. In Manitoba, the Canadian province adjacent to North Dakota, seeding progress was 40% for the week through May 31, compared to the 5-year average of 91%. Like North Dakota and Minnesota, Canadian farmers are dealing with saturated and flooded fields.

By Michael Anderson, U.S. Wheat Associates (USW) Market Analyst

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In the increasingly competitive global wheat market, it is important to review the advantages that U.S. wheat delivers to millers and bakers. This post examines the advantages that hard red spring wheat brings to the market.


This post discusses the value U.S. hard red spring (HRS) wheat brings to the global market. HRS is the second largest wheat class with a five-year annual average production of 13.7 million metric tons (MMT)or about 504 million bushels as of 2020/21. It accounts for about 26% of the total wheat produced in the United States.

The three subclasses of HRS include Dark Northern Spring (DNS) with 75% or more of dark, hard and vitreous (DHV) kernels; Northern Spring (NS) with 25% or more but less than 75% DHV kernels; and Red Spring (RS) with less than 25% DHV kernels.

Milling Advantages

U.S. HRS wheat poses some unique opportunities and challenges to the miller. HRS is the hardest of all the non-durum classes of wheat but also has the smallest average kernel size. Millers experienced with HRS in their grist know excellent results can be achieved with some adjustments.

First, adjusting the screen sizes of separating equipment in the cleaning house will reduce the risk of losing good quality but also results in smaller kernels. A longer conditioning time is needed to ensure the tempering water fully penetrates the harder HRS wheat kernels. Optimal conditioning time is dependent on several factors, but in most cases, HRS will require a minimum of 20 hours for optimal conditioning time. The miller’s reward for these adjustments is higher than average flour yield from the harder, more compact HRS endosperm. The hard endosperm creates excellent granulation through the break system to provide an abundance of stock to the purifiers. This allows the miller to maximize flour with low ash and excellent color throughout the head end of the mill.

Baking Advantages

Because of the high protein content and strong dough characteristic of U.S. hard red spring wheat flour, it is commonly used in a blend to improve the performance of a lower protein base flour. Only a few end products such as artisan-style bread, whole wheat products, and bagels may be made with 100% HRS flour to achieve optimal performance. For nearly any type of bread or leavened bread product such as thick pizza crust, the greatest value of HRS flour comes from blending it with a lower protein, lower-cost flour to create optimal ingredients for individual products. In markets where consumers demand a “clean label,” HRS flour blended with HRW or other wheat flour can create better water absorption and loaf volume while using less or no chemical dough improvers. And many pasta makers around the world know that when traditional durum wheat semolina is not needed, HRS wheat flour or semolina is a very acceptable alternative.

U.S. Wheat Advantages

As we highlight each class in this series, let us not forget the advantages that all U.S. wheat classes bring to the market. First, and perhaps the most important, is consistency in quality and supply. Although each new crop year brings different challenges and opportunities, U.S. wheat is always available to the global market. Second, U.S. wheat delivers variety. Wheat is a raw material manufactured into a bakery ingredient, flour. The flour made from each unique class of U.S. wheat brings value to the market in the unique quality characteristics to make a variety of baked goods and noodles. It is also important to understand the value of blending flour from one or more types of wheat to optimize the flour performance at a minimal cost.

Each region, country, and culture have wheat-based food products that are uniquely their own. With six unique wheat classes, the United States has the right wheat class to deliver the optimal quality and value for every variety of products on the market.

Learn more about the six classes of U.S. wheat here or leave a question in the U.S. Wheat Associates’ “Ask The Expert” section.

By Mark Fowler, USW Vice President of Global Technical Services


Read more about other U.S. wheat classes in this series.

Hard Red Winter
Hard White
Soft White
Soft Red Winter
Durum

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The U.S. 2021 Hard Red Spring (HRS) crop endured significant drought conditions, leading to a sharp yield reduction and increased abandonment. Despite the moisture stressed growing season, the quality parameters of the crop are very good, with high protein content, high vitreous levels, low kernel moisture and sound kernels. Buyers will be pleased with this year’s improved dough strength and higher absorption values. With reduced supply and isolated areas with higher levels of shrunken and broken and lighter 1000 kernel weights, buyers should always remain diligent in their contract specifications.

2021 map of 2021 hard red spring wheat production and sampling

Weather and Harvest

Limited moisture allowed for fast planting, but cool temperatures or overly dry topsoil delayed emergence in parts of the growing region. Above-average temperatures, minimal precipitation and high winds stressed a significant share of the crop. A dry, rapid harvest period limited disease pressures and benefitted kernel quality parameters. USDA estimates production at 8.1 million metric tons, 44% below last year.

2021 Crop Highlights

  • Grade – the overall average is U.S. No. 1 Dark Northern Spring (DNS).
  • Test Weight averages 61.3 lb/bu (80.6 kg/hl), slightly lower than the 2020 and 5-year averages.
  • Vitreous Kernel Levels (DHV) improved, averaging 80% compared to 71% in 2020.
  • Protein averages 15.4% (12% mb), above 2020 and 5-year averages.
  • DON levels were near zero due to minimal disease pressures.
  • 1000 Kernel Weight average is 29 g, below 2020 and 5-year averages.
  • Falling Number average is 377 sec, benefited by a rapid, dry harvest.
  • Wet Gluten averages 37.4%, notably higher than 2020 and 5-year averages, supported by high kernel protein content.
  • Amylograph values average 732 BU for 65 g of flour, up notably from recent levels.
  • Farinograph testing indicates a much stronger crop than in recent years, with an average stability of 18.8 min.
  • Alveograph and Extensograph analyses show greater resistance and less extensibility.
  • Loaf Volume average is 952 cc, lower than 2020 and 5-year averages.
  • Bake Absorption average is 66.4%, down from 2020 but similar to the 5-year average.
  • Bread Scores are higher than 2020 and 5-year averages.

U.S. Wheat Associates (USW) has posted more about the 2021 hard red spring crop here and the full regional report here.

2021 Crop Quality Data on Other U.S. Wheat Classes

Hard Red Winter
Soft Red Winter
Soft White
Northern Durum
Desert Durum® And California Hard Red Winter
Hard White

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The concept of “clean label” products is complex but increasingly important in food production and marketing. In 2018, a blog by the chief science and technology officer for the U.S.-based Institute of Food Technologists (IFT) noted that clean label is not a scientific term.

“Rather, it is a consumer term that has been broadly accepted by the food industry, consumers, academics, and even regulatory agencies,” the IFT scientist wrote. “Essentially, clean label means making a product using as few ingredients as possible … that consumers recognize and think of as wholesome—ingredients that consumers might use at home … with easy-to-recognize ingredients and no artificial ingredients or synthetic chemicals.”

Familiar Example

Clean label has become associated with consumer trust in food producers. The main challenge associated with clean label products arises in part from regulations requiring labels to use scientific names for ingredients. Food makers know their ingredients are wholesome and safe, but the label may put off consumers without a scientific background. For example, the IFT clean label blog demonstrated the potential challenge for consumers who may be reading this familiar label: “Bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid Enzyme,” and not know that these are the scientific names for the ingredients in all-purpose flour found in homes around the world.

Expert Insight for the Baker

Food scientist Dr. Senay Simsek is well-known and respected by many of the world’s U.S. wheat end-product producers, serving as a U.S. Wheat Associates (USW) consultant and as past head of the Wheat Quality & Carbohydrate Research Program at North Dakota State University (NDSU). Before her 2021 appointment as professor and Head of the Food Science Department at Purdue University, Dr. Simsek gave a detailed video presentation on the issue of clean labeling in the baking industry for USW’s 2020 U.S. Wheat Crop Quality program.

In that presentation, Dr. Simsek noted that the clean label concept is globally recognized. She cited a survey conducted in the Asia Pacific, Europe, Latin America, the Middle East and North America, indicating that almost half of consumers define clean label as “free from artificial ingredients.”

In studies at her NDSU program, Dr. Simsek had a graduate assistant identify all ingredients that can be found in baked bread products. In addition to flour and water, her team identified 53 different ingredients “with so many names that people have difficulty understanding like distilled monoglycerides or calcium peroxide, but which all have functionality.”

Dr. Simsek provided an in-depth look at many of the key ingredients and their bread baking functionality in the video. Noting the list of alternative dough strengthening ingredients, Dr. Simsek turned to the results of a study by her NDSU program comparing the performance of several alternative ingredient combinations.

The Clean Label Potential of Spring Wheat Flour

“The question was, can there an alternative to added chemical ingredients to strengthen the gluten structure in a way that is accepted by consumers and simplifies the label on white and whole wheat bread products?” she said.

The study used a commonly accepted winter wheat flour base as a control. Several formulations with spring wheat flour were added at different ratios to the base. Vital wheat gluten and different chemical dough strengtheners were also added to various formulations that were all baked and compared.

Conclusion Simsek Clean Label Bread Study

Dr. Simsek’s team at NDSU studied the effects on quality by adding strong gluten spring wheat to bread formulations compared to added dough strengthening agents. Replacing chemical agents with a simple flour ingredient could improve quality and simplify commercial baked product labels.

“In white bread, [crumb] firmness values were lower in the spring wheat blends compared to the control,” Dr. Simsek said in the USW video presentation. “If we just look at the bread comparing with chemicals versus the spring wheat blends, spring wheat blends were more functional, and they provided a better product compared to chemicals. Overall quality in terms of spring wheat blends versus the chemical, water observation was equal or better than additives, farinograph stability was better than additives, and the loaf volumes were equal or better than additives.”

Similar results were seen in whole wheat bread comparisons, Dr. Simsek said.

Noting that more investigation into the clean label potential of added strong gluten flour is needed to expand understanding, Dr. Simsek said, “the take-home message is that spring wheat could be a good option to replace oxidizing agents in bread formulations to have clean label bakery products.”

 

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Originally printed in Dakota Gold, June 2020, Volume 37, No. 4; Reprinted with permission from the North Dakota Wheat Commission

Dr. Senay Simsek, Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Professor, will be leaving North Dakota State University (NDSU) at the end of June to take a position at Purdue University as the head of the Food Science Department. Even though she may be leaving NDSU, the work that she has done will leave a lasting impact.

Dr. Simsek began her career at NDSU in 2007 after obtaining her Ph.D. from Purdue. While she was fairly new to world of wheat, her background in cereal and food chemistry prepared her well for the role.

A significant portion of Dr. Simsek’s position has been to manage the wheat quality lab at NDSU. The lab analyzes thousands of spring wheat lines each year, including breeder material and samples for the regional crop quality report that is used by thousands of customers each year. Simsek also took on numerous graduate students in her 14 years at NDSU, training the next generation of cereal science professionals. She completed extensive amounts of research, mostly related to wheat quality and performance, many of the ideas which came about after discussions with domestic and international customers and her desire to help solve issues or answer questions customers had about various topics.

Showing Dr. Senay Simsek at work for USW in the Philippines

During one of her many consulting activities promoting U.S. spring wheat, Dr. Senay Simsek paused with Ellison Dean Lee, Managing Director, Universal Robina Co. Flour, Philippines, to point out the American Quality Wheat seal on packages of URC’s Baker John brand pan bread.

Clear Competence

Joe Sowers, U.S. Wheat Associates (USW) Regional Vice President based in the Philippines recalls the first time he met Dr. Simsek in Fargo with a high-level delegation of Filipino millers.

“Through Senay’s affable charisma and clear competence in discussing wheat quality, she and the millers became fast friends. At the end of the meeting the Director of the Philippine Flour Millers Association told me that training from Dr. Simsek was what his industry needed,” Sowers said.

The next year Dr. Simsek provided her first training to the Philippine millers and returned ten times after that, fostering strong relationships with millers in the Philippines and helping to maintain the country as the top HRS market. Dr. Simsek provided training in many other countries and presented on USW sponsored crop quality tours in all the major regions – reaching thousands of customers during her career at NDSU.

“Every visit Senay made to various customers around the world paid off for U.S. wheat farmers,” Sowers added. “Her ability to illustrate the superior quality profiles offered by U.S. HRS was integral in proving its value to the milling and baking industries, reinforcing their preference for U.S. HRS.”

Passion for Wheat Quality

Presenting quality data, conducting training, and completing research on behalf of customers became a top priority for Simsek and one that benefited producers tremendously. Greg Svenningsen, NDWC Chairman says, “when you saw her interacting with a trade team, you could easily see her passion for wheat quality and that her expertise was well received by customers. As a producer, I didn’t always understand the topic or the in-depth technicalities of some of the discussion, but what was evident was that she was providing much needed information to the industry and to our customers. In return, they could better understand our wheat and be maintained as customers.”

Dr. Senay Simsek at Northern Crops Institute

Dr. Senay Simsek enjoys a light moment with USW Regional Vice President Matt Weimar (L) and USW Baking Consultant Roy Chung (R) during one of the many events in which she participated with USW.

Sowers and others in the industry that traveled with Dr. Simsek over the years noted that her energy, friendliness, and willingness to build relationships with customers melded with her extensive scientific background to make her a sought-after resource for customers. While Dr. Simsek will be missed by colleagues at NDSU and North Dakota producers, we hope to see her involved with U.S. wheat promotion in some format.

Dr. Senay Simsek and USW's Joe Sowers at Philippines flour mill.

Dr. Senay Simsek and USW Regional Vice President Joe Sowers (L) with a flour milling team in the Philippines.

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The new U.S. winter wheat crop is rapidly developing and U.S. Wheat Associates (USW) will publish its first “Harvest Report” for marketing year 2021/22 on Friday, May 14.

USW Harvest Reports are published every Friday afternoon, Eastern Daylight Time, throughout the season with updates and comments on harvest progress, crop conditions and current crop quality for hard red winter (HRW), soft red winter (SRW), hard red spring (HRS), soft white (SW) and durum wheat.

Anyone may subscribe to an email version of the “Harvest Report” at this link. USW includes links in the email to additional wheat condition and grading information, including the U.S. Drought Monitor, USDA/NASS Crop Progress and National Wheat Statistics, the official FGIS wheat grade standards and USDA’s World Agricultural Supply and Demand Estimates report. Harvest Reports are also posted online on the USW website here.

The weekly Harvest Report is a key component of USW’s international technical and marketing programs. It is a resource that helps customers understand how the crop situation may affect basis values and export prices.

USW’s overseas offices share the report with their market contacts and use it as a key resource for answering inquiries and meeting with customers. Several USW offices publish the reports in the local language. Additional links to Harvest Report are available on USW’s Facebook, Twitter and LinkedIn pages.

USW wants to thank and acknowledge the organizations that make “Harvest Reports” possible, including:

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Each of the six U.S. wheat classes brings unique advantages to the increasingly competitive global wheat market.

First, and perhaps the most important, is consistency in quality and supply. Although each new crop year brings different challenges and opportunities, high-quality U.S. wheat is always available to the global market.

Second, each class of wheat provides the ingredients needed to produce so much of the world’s food. U.S. Wheat Associates (USW) Vice President of Global Technical Services Mark Fowler makes the point this way: “Our six U.S. wheat classes give our customers the opportunity to optimize taste, texture and appearance of thousands of food products made with flour or semolina.”

Every region, country and culture have wheat-based food products that are uniquely their own. The United States has the right wheat class and quality to make every one of those products more appealing and valuable.

In the video below, Mark Fowler talks about each of the six wheat classes grown in the United States, their definition, uses and their functional characteristics.

Learn more about the six classes of U.S. wheat here or leave a question in the U.S. Wheat Associates’ “Ask The Expert” section.

Interested in more USW video content? Visit our video library at https://vimeo.com/uswheatassociates.


Read more about other classes of U.S. wheat in this series.

Hard Red Winter
Hard Red Spring
Hard White
Soft White
Soft Red Winter
Durum

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The U.S. Wheat Associates (USW) Board of Directors includes wheat farmer leaders appointed to represent each of the 17 state wheat commissions that are members of USW and meets three times during each marketing year (June to May). For each of the meetings, the USW Market Analyst prepares a “Wheat Supply and Demand Outlook” report based on USDA market data to provide an update on the global and U.S. wheat market. The full Winter 2021 report is posted at https://bit.ly/MarketSummary012721.

The report includes sections on world wheat supply and demand, wheat production in the major wheat exporting countries and regions, including U.S. wheat production by class, timely reports such as U.S. wheat seeded area, and U.S. commercial wheat sales.

World Production and Use data from the Winter 2021 Wheat Supply and Demand Outlook

The latest report, prepared Jan. 27, 2021, indicates marketing year 2020/21 is a significant one, with several records set. For example, USDA expects global wheat production to reach 773 million metric tons (MMT) following increased annual production in Australia, Russia and Canada among exporting countries. World wheat trade is expected to increase 1% to a record 194 MMT, which would be 7% more than the 5-year average. With strong carryover from 2019/20 and increased production, global wheat ending stocks are projected at 313 MMT, with China expected to hold 159 MMT and India 31.3 MMT of that total at the end of 2020/21. U.S wheat ending stocks, however, are expected to be the lowest since 2014/15.

USDA has also reported that U.S. winter wheat seeded area (including hard red winter, soft red winter, fall seeded soft white, hard white and Desert Durum®) increased for the first time since 2013/14. Hutchins notes in the report that beneficial field conditions and strong farmgate price potential at planting time motivated hard red winter and soft red winter wheat producers to increase planted area from last year.

U.S. Winter wheat planted area data from the Winter 2021 Wheat Supply and Demand Outlook

View the full Winter 2021 Wheat Supply and Demand Outlook at https://bit.ly/MarketSummary012721.