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Editor’s Note: Important work has been done indicating that U.S. hard red spring (HRS) is a potential “clean label” ingredients for the world’s commercial bakers.  To help wheat buyers understand more about this opportunity, U.S. Wheat Associates (USW) is reprinting  the following post originally published in October 2021.

The concept of “clean label” products is complex but increasingly important in food production and marketing. 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 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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Reprinted with Permission from the University of Minnesota.

Agriculture is seen as both a key cause of the global biodiversity crisis and a principal means of addressing it. Though some advocates are calling for farmers to return to heirloom varieties of crops as a way for the agriculture industry to address the growing challenges posed by climate change, new research from the University of Minnesota suggests that the solution lies primarily in modern scientifically-bred crop varieties, which have led to an increase in biodiverse cropping practices and significantly higher wheat yields in the U.S.

In a paper recently published in the Proceedings of the National Academy of Sciences, researchers from the University’s GEMS Informatics Center, Department of Applied Economics, and the Minnesota Supercomputing Institute assembled area data and the associated genetic pedigrees for the 1,353 commercial wheat varieties that made up most of the U.S. crop from 1919 to 2019. They factored in phylogenetic breadth when estimating both the spatial and temporal diversity of commercial wheat varieties found in fields, and tracked how that breadth changed over time across the country.

“Many perceive that science has led to cropping systems that are less biodiverse. We set out to see if that was indeed the case using newly developed, long-run data for a scientifically intensive cropping landscape,” said Philip Pardey, a professor in the Department of Applied Economics.

The researchers found:

  • The increasingly intensive use of scientifically-selected crop varieties has led to more, not less, biodiverse cropping practices, at least regarding biodiversity in the U.S. wheat crop.
  • This substantial increase in varietal diversity over the past century has been achieved in tandem with a fourfold increase in U.S. average wheat yields.

Success Story of Modern Agriculture

“The increasing number of locally adapted varieties and faster turnover of newer varieties grown by wheat farmers in the U.S. demonstrated a success story of modern agriculture achieved by farmers and breeders,” said lead author Yuan Chai, a researcher at GEMS Informatics Center.

“The push for farmers en masse to return to heirloom varieties or landraces is not a sustainable solution. Innovation in scientifically bred varieties is enabling us to feed more people on less land, fertilizer and water while improving overall crop diversity,” said Kevin Silverstein, scientific lead at the Supercomputing Institute.

The Wheat Genetics Resource Center at Kansas State University

The internationally recognized Wheat Genetics Resource Center is located at Kansas State University, that collects, conserves, and utilizes germplasm in crop improvement for sustainable production by broadening the crop genetic base.

Agriculture is being asked to address an increasingly large number of sustainable development challenges. In addition to the long-standing role of crop productivity improvement to alleviate poverty and improve food security, ever-more sustainable cropping systems are required to address the growing challenges posed by climate change, land and water scarcity, and new pest and disease threats.

Biodiversity, Breeding Innovation Needed

However, public investment in crop breeding research is now on the decline in the U.S., and falls chronically short in many other countries, especially lower-income countries. Building meaningful climate and pest resilience into the world’s food crops in ways that also achieve global food security goals requires doubling down on crop improvement research that enhances not undermines crop biodiversity.

Some of the analytic tools developed by the GEMS Informatics Center to examine this research are being further developed to enable other investigations of the changing crop diversity landscape in other crops and other countries.

This work was undertaken with primary support from the GEMS Informatics Center with funding from MnDRIVE, a partnership between the University of Minnesota and the State of Minnesota, and additional support from the International Science and Technology Practice and Policy Center and the Minnesota Supercomputing Institute. Partial support was also received from the Minnesota Agricultural Experiment Station.

Read more about the dedicated scientists producing new, improved wheat varieties:

Wheat Breeding Builds on Historic Processes and Genetic Traits

Public Wheat Breeding Programs Serving Southern and Central Plains Farmers

Public Wheat Breeding Serving Northern Plains Farmers

Public Wheat Breeding Serving Soft Red Winter Wheat Farmers

Public Wheat Breeding Serving West Coast Farmers

AgriPro and Westbred Apply Advanced Research in Wheat Breeding Programs

 

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U.S. Wheat Associates (USW) is pleased to help share the positive stories about how U.S. farmers, ranchers and fisheries are producing excellent quality, delicious food for the world in highly sustainable ways.

In fact, U.S. wheat farm families are featured in several video stories created by USDA and U.S. trade associations as part of a “DelicioUS!” promotion on YouTube, Facebook and LinkedIn.

Common Themes, Shared Values

These high-quality videos illustrate the reality of U.S. agriculture using an approach that shows the diversity and uniqueness of agriculture and cultures in each region of the country. At the same time, the stories capture common themes shared by the multi-generational family operations including their commitment to sustainability, innovation, producing delicious food, and community.

These are values shared by the U.S. wheat farmers USW represents in overseas markets.

Scenes from the Volk family farm in North Dakota and Peters family operation in Oklahoma are included in the “Midwest” program that features the people, crops and food grown in the heartland of the United States.

The images of “amber waves of grain” from Padget Ranches in Oregon and the Bailey family farm in Washington open the video about food production in the “West.”

Sustainable Source of Wheat for the World

U.S. wheat farmers work every day to contribute to a sustainable future in agriculture. Sustainability is reflected in agronomic practices, research and development, and transportation methods, all of which contribute to making the United States a sustainable source of wheat for export. They are proud to represent U.S. agriculture and help share delicious food with other families across the planet.

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Some have a basic understanding of the flour milling process. Some have absolutely no idea how wheat from a farm ends up as flour destined for a baker’s oven.

Regardless of their experience, farmers and State Wheat Commission staffers who gathered in Manhattan, Kansas, this week share a common destiny.

“Everybody is going to learn something,” said Shawn Thiele, who led the three-day flour milling course presented by the IGP Institute and Kansas State University (KSU). “From those who have experience with wheat and flour to those who’ve never stepped foot in a flour mill, the course is designed as a thorough look at the action of turning wheat into flour – step-by-step and step-by-step.”

Here is a short video from the first day of the three-day course:

Conducted at IGP and on the KSU campus, the Dec. 13 to 15 training – considered a “deep dive” into flour milling – is a condensed short course specifically built for producers who sit on the boards of state wheat organizations, as well as people who work for those organizations. Representatives from Idaho, Kansas, Oklahoma and Oregon were involved in the course. U.S. Wheat Associates (USW) staffers Peter Laudeman and Ralph Loos also took part.

“It is kind of amazing when you come to know what you didn’t know,” Martin Kerschen, a wheat farmer, a Kansas Wheat Commissioner and one of the students in the IGP-KSU flour milling class, said. “It’s clear how important details are when taking our wheat and turning it into something bakeries and consumers on the other side of the world really want and appreciate.”

In a flour milling lab at Kansas State University, USW's Mark Fowler and Kansas Farmer Martin Kerschen discuss the variety of flour products resulting from the milling process.

In a flour milling lab at Kansas State University, USW’s Mark Fowler and Kansas Farmer Martin Kerschen discuss the variety of flour products resulting from the milling process.

Hands-On Learning

The course included classroom trainings on wheat quality, global competition facing U.S. farmers, wheat cleaning and conditioning, and an overview of the mechanics of wheat milling. Participants also milled wheat during a hands-on laboratory workshop and later toured the KSU Hal Ross Four Mill.

USW Vice President of Global Technical Services Mark Fowler, an experienced flour milling instructor, also gave a presentation on the role quality plays in the global wheat market.

“USW finds a lot of value in these IGP-KSU courses because it provides producers and others we work with in the wheat industry insight into the relationship between wheat quality and flour performance,” Fowler said. “It gives growers a new perspective on what international customers look for in quality flour.”

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As U.S. Wheat Associates (USW) President Vince Peterson often says, at any given hour of the day someone, somewhere, is talking about the quality, reliability and value of U.S. wheat. Wheat Letter wants to share just some of the ways USW has been working recently to build a preference for U.S. wheat in an ever more complex world wheat market.

Lauding Nutritious, Delicious U.S. Baking Ingredients in China

USW Beijing participated in the USDA Foreign Agricultural Service (FAS) “Discover U.S. Baking Ingredients and Trends” hybrid virtual promotion in August 2022 (activity banner in the photo above). The purpose of this activity was to raise Chinese bakers’ awareness of the nutrition, health benefits, taste, and versatility of U.S. baking ingredients. The FAS Agricultural Trade Office (ATO) in Beijing and 10 USDA Cooperators with products ranging from wheat, dried fruit and nuts to dairy sponsored the activity partnering with the China Association of Bakery and Confectionery Industry.

USW Beijing staff with ATO Beijing at a U.S. Baking Ingredients event.

In-store promotion product 2 using U.S. dried blueberry and California almond slices and U.S. wheat flour

In-store promotion products using U.S. dried blueberry and California almond slices and U.S. wheat flour.

ATO Beijing reported the activity reached an audience of over 2.5 million netizens in China through social media platforms and

over 200,000 real-time viewers through livestreaming. There was also in-store promotions at leading bakery houses in Beijing where “consumers warmly welcomed the new products featuring U.S. baking ingredients,” ATO Beijing reported. Additionally, ATO Beijing strengthened connections with baking associations and businesses and generated trade leads with this activity. Read more here.

USW Beijing Technical Specialist Ting Liu and Marketing Specialist Kaiwen Wu played direct roles representing the essential quality of flour from U.S. wheat in the events. In the three full marketing years since the trade war ended, China has imported a total of more than 168 million bushels (4.58 million metric tons) of U.S. hard red winter (HRW), hard red spring (HRS), soft white (SW) and soft red winter (SRW) wheat, and have already imported almost 23 million bushels of U.S. wheat in the current marketing year that ends May 31, 2023.

Helping a Mexican Baker Expand Sales

In a technical support activity demonstrating to Mexican bakers how to extend their product lines using U.S. wheat flour, USW Mexico City enlisted Baking

U.S. Wheat consultant Didier Rosada

Didier Rosada

Consultant Didier Rosada to conduct an in-depth, multi-day workshop for one of the top three baking groups in Mexico. The commercial baker selected their best 25 master bakers to learn how to produce internationally recognized sourdough, functional breads, and savory breads for retail bakery sales. Rosada also demonstrated how to standardize pre-fermentation and natural sourdough processes to optimize production efficiency, products consistency, and quality in every store.

Baking is changing in a good way,” Rosada said. “At my bakery, my process is as natural as possible, with long fermentation time, like it used to be done, to bring back the flavor profile of a good bread, its shelf life and texture, etc. And U.S. wheat classes are perfect for that. I am using a flour that is almost 100 percent hard red winter or sometimes combined with hard red spring wheat.”

Mexico is the leading importer of U.S. wheat in the world.

Healthier Wheat Foods for Older Taiwanese Consumers

Chinese wheat foods seminar

Well-known Taiwanese chefs demonstrated healthy Chinese wheat food products .

USW Taipei collaborated with the Department of Food and Beverage Management of Shih Chien University (USC) to conduct workshops on Chinese Wheat Food for the Elderly in October 2022. Chinese wheat foods are popular but a survey by the university indicated that more than 60% of elderly Taiwanese are not satisfied with the healthiness of the products.

USW Taipei Country Director Boyuan Chen and Technologist Wei-lin Chou invited well-known Taiwanese chefs to teach methods for making healthy handmade noodles, pan-fried stuffed buns, silk thread rolls, and pan-fried sweet potato pastry as well as steamed breads using U.S. wheat white flour and whole wheat flour. The 40 participants included teachers, students, and long-term elderly care community volunteers who made pan-fried stuffed buns for the elderly just after the workshop.

U.S. wheat imports by Taiwan have averaged 43.2 million bushels (1.18 million metric tons) of HRS, HRW and SW per year since 2017/18.

Continuing Milling Education Interrupted by COVID in Korea

USW Seoul had started to educate Food Technology undergraduate students at Won Kwang University about the fundamentals of U.S. wheat and flour milling technology in 2018. USW Seoul Food/Bakery Technologist Shin Hak (David) Oh resumed that effort this year. The goal is to give these future industry professionals a better understanding of why flour products from U.S. wheat make superior quality ingredients for Korean wheat foods. The early exposure to U.S. wheat and the value-added technical support from USW also builds future productive relationships.

On average the past five marketing years, South Korean millers have imported about 56.7 million bushels (1.54 million metric tons) of U.S. HRW, HRS, SW and SRW wheat per year.

USW Baking Technogist Shin Hak Oh lecturing to Korean food industry students on U.S. wheat and milling technology

USW Baking Technogist Shin Hak Oh lecturing to Korean food industry students on U.S. wheat and milling technology

U.S. Soft Wheat Best for Cookies, Cakes

USW Cape Town sent six participants from a large South African food company to a specialty soft wheat flour course at the Wheat Marketing Center in Portland, Ore., earlier in 2022. The course focused on cookies, crackers, and cakes made with flour from SRW and SW compared to flour from local and imported hard wheat that is used in South Africa. The participants also visited local grocery stores to gain insight into the many, varied U.S. products made from soft wheat flours.

USW Cape Town Regional Director Chad Weigand accompanied the food industry professionals to the course. He said participants were very impressed with the course results and comparative product quality, and he expected the company to begin testing products made with U.S. soft wheat flour.

Read more here about the South African wheat market.

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USW Vice President for Overseas Operations Mike Spier (far right) and Regional Vice President for South Asia Joe Sowers greet attendees at the 2022 USW Crop Quality Seminar in Manila.

USW Vice President for Overseas Operations Mike Spier (far right) and Regional Vice President for South Asia Joe Sowers (center) greet attendees at the 2022 USW Crop Quality Seminar in Manila.

Crop Quality Seminars presented by U.S. Wheat Associates (USW) concluded this week with a universal response by customers in every corner of the world: They are impressed by the high quality of the 2022 crop across all six wheat classes but concerned about the sustained higher prices.

One other common opinion: Those attending in-person seminars were happy to meet USW staff and U.S. wheat producers face-to-face.

“It was great to have a number of U.S. producers sharing their stories and interacting with customers,” reported Tyllor Ledford, Assistant Director in USW’s Portland office, who was part of the U.S. wheat team that presented in South Asia. “There was some great dialogue between the farmers and customers about production practices and risk management topics. And obviously, there was a lot of interaction and feedback on this year’s wheat crop.”

A big part of USW’s effort to communicate supply, demand and crop quality information to wheat buying and milling groups, the annual seminars took place throughout November. Separate in-person or hybrid (in-person and virtual) seminars were conducted in South Asia, Central America, South America, the Middle East and North Africa (MENA) and the European Union (EU). Virtual seminars were conducted in China, South Korea, Japan and Taiwan with support from videotaped crop quality presentations.

“We had a good turnout in the EU, with a lot of questions about this year’s crop and a lot of interest in future crops,” said USW Vice President of Programs Erica Oakley, who partnered with the USW EU Regional Office in Rotterdam and Erica Olson of the North Dakota Wheat Commission to lead seminars in Italy, Spain, the United Kingdom and Portugal. “Everyone was very pleased with the wheat crop and what we presented, but higher prices remain a concern.”

USW Secretary Treasurer Clark Hamilton (at podium) and Dave Green, Executive Vice President, Wheat Quality Council, present at the USW 2022 Crop Quality Seminar in Bangkok, Thailand.

USW Secretary Treasurer Clark Hamilton (at podium) and Dave Green, Executive Vice President, Wheat Quality Council, present at the USW 2022 Crop Quality Seminar in Bangkok, Thailand.

In the MENA region, seminars were held in Egypt, the United Arab Emirates and Morocco. USW Regional Technical Manager Peter Lloyd said the uncertainty of the Ukraine-Russia conflict and the future of the Black Sea Grain Initiative weighed heavily in the discussion.

“Overall, participants were impressed by the high quality of this year’s U.S. wheat harvest, but the strong U.S. dollar and high freight rates are not helping the prices affecting the region,” Lloyd said. “We will likely be helping our customers deal with a reduced availability of high-protein wheat in the next marketing year.”

In South America, seminars in Colombia, Ecuador, Peru and Chile also attracted buyers and millers eager to learn about the 2022 crop. There were curiosities about potential U.S. transportation problems and how it may affect U.S. wheat exports in the future.

USW staff and partners pose for a photo with a group of U.S. wheat customers during a 2022 Crop Quality Seminar in Quito, Ecuador on Nov. 10.

USW staff and representatives of partner organizations pose for a photo with a group of U.S. wheat customers in South America during a Crop Quality Seminar held Nov. 10 in Quito, Ecuador.

“There were questions about ongoing drought and transportation issues, such as the Mississippi River barge situation and the potential railroad strike in the U.S.,” explained Miguel Galdos, USW Regional Director in Southern America. “That, of course, is based on the concerns about pricing. As far as the crop quality, attendees were pleased with the U.S. crop this year, especially the baking quality of hard red winter wheat.”

The South Asia seminars conducted in Thailand, Indonesia and the Philippines featured USW staff and a seven-member USW board team that shared information about their farm operations.

“Millers meeting with U.S. wheat producers is vital to promoting our product,” said Joe Sowers, USW Regional Vice Present for South Asia. “Discussions about challenges and opportunities on each side of the wheat industry provide great insight into the value of U.S. wheat, which is a primary goal of the seminars each year.”

The 2022 USW Crop Quality Report and by-class reports can be found here.

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U.S. Wheat Associates (USW) has published its 2022 Crop Quality Report that includes grade, flour and baking data for all six U.S. wheat classes. The report compiles comprehensive data from analysis of hundreds of samples conducted during and after harvest by our partner organizations and laboratories. The report provides essential, objective information to help buyers get the wheat they need at the best value possible.

This is the cover of the 2022 USW Crop Quality Report

A Wealth of Information for Wheat Buyers can be found in the 2022 USW Crop Quality Report. There is quality data on HRW, SRW, HRS, SW and Durum by region and export tributaries. A separate crop quality report on hard white wheat is posted online.

You can download the 2022 Crop Quality Report now in English, Arabic, French, Italian, Portuguese and Spanish. USW also shares more detailed, regional reports for all six U.S. wheat classes, including hard white (HW), on its website, as well as additional information on its sample and collection methods, solvent retention capacity (SRC) recommendations, standard deviation tables and more. View and download these reports and resources here.

Crop Quality Seminars Underway

In addition to the detailed report, USW has already started to share quality information in person or online through its annual Crop Quality Seminars. USW is very pleased that pandemic restrictions have eased in many countries, allowing farmers and industry representatives to personally share the good news once again about the 2022 U.S. wheat crop with many overseas customers.

For those who cannot participate in these seminars, USW will post new video quality reports about HRW, HRS, SW, SRW, Northern durum as well as a World Supply and Demand report. Look for a separate announcement when those videos will be available.

Excellent Quality, Every Class

USW has often shown how U.S. wheat farmers and export grain trade overcome many risks to produce quality crops for domestic and overseas use. Even with dramatically inflated fertilizer and fuel costs and unprecedented market volatility, the report demonstrates once again that U.S. wheat farmers and the export grain trade has overcome many risks to produce a range of wheat classes with excellent functional quality.

“This 2022 Crop Quality Report represents our goal to provide the most complete information about the milling and end-use qualities of U.S. wheat. With market factors keeping global wheat prices and volatility high, using this data will help you increase the value of your purchases, improve your products, and grow your business.” – Vince Peterson, USW President

For more information about the 2022 USW Crop Quality Report, Crop Quality Seminars and video quality reports, contact your local USW representative.

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The 2022 U.S. HRS crop recovered from last year’s historic drought. This crop has many positive attributes, including higher supply levels, strong grading characteristics, little to no DON and sound kernel characteristics. Overall protein is lower, but over half of the crop still has protein levels of 14% (12% mb) or higher. While dough strength shows weaker than last year, buyers will find a crop that compares well with the five-year average.  Buyers can buy with confidence, but diligent contract specifications are still the best way to get the quality demanded.

The Season in Review

PLANTING varied across the region, with a timely mid-April start and finish in western and southern areas, compared to a historically late start and sluggish progress across central and eastern areas. Excessive soil moisture pushed final planting into mid-June over a large area, about three weeks behind normal.

Crop EMERGENCE was hindered in parts of the region due to a prolonged cold, wet spring. By June, conditions shifted to warm and dry, benefiting the overly wet areas and later planted crops, but drier, western areas experienced some crop stress. The growing season was favorable with adequate moisture and no excessive heat, promoting strong yield potential, except for drier western areas.

HARVEST began later than normal, but by August, warm, dry conditions allowed for rapid progress and accelerated development of the later planted fields. Favorable conditions continued into September, allowing for a quick harvest; harvest in parts of the region extended into early October.

PRODUCTION of the U.S. HRS crop, at 12.1 MMT, is up 50%, following last year’s severe drought.

HRS map

2022 Crop Highlights

The average GRADE for the 2022 HRS harvest survey is U.S. No. 1 Northern Spring (NS); 97% of Eastern Region samples and 85% of Western Region samples grade U.S. No. 1.

Average TEST WEIGHT is 62.1 lb/bu (81.6 kg/hl), higher than 2021 and 5-year averages.

Overall, the crop has lower VITREOUS KERNEL LEVELS (DHV), averaging 74% compared to 80% in 2021 but higher than the 5-year average.  Average DHV is higher for Western samples at 88% but lower for Eastern samples at 59% due to lower protein and lack of stress during the growing season.

PROTEIN averages 14.3% (12% mb), below 2021 and 5-year averages due to higher yields in areas and less stress during the growing season.

DON levels were near zero due to minimal disease pressures.

Average 1000 KERNEL WEIGHT (TKW) is 30.4 g, above 2021 and similar to the 5-year average.

A dry harvest produced a very sound crop with an average FALLING NUMBER of 386 sec.

Pictured are scenes from the 2022 hard red spring harvest in South Dakota. This year's crop made a substantial recovery from last year's drought-affected crop.

Pictured are scenes from the 2022 hard red spring harvest in South Dakota. This year’s crop made a substantial recovery from last year’s drought-affected crop.

Flour and Dough Data

BUHLER LABORATORY MILL FLOUR YIELD averages 66.2%, slightly higher than 2021 but lower than the 5-year average. Lab mill settings are not adjusted to account for kernel parameter shifts between crop years and a wider variance in TKW and kernel size may have impacted milling yield.

Average FLOUR ASH is 0.49%, equal to 2021 but significantly lower than the 5-year average of 0.53%.

WET GLUTEN averages 34.5%, notably lower than 2021 and 5-year averages.

AMYLOGRAPH values average 724 BU, down from 2021 but up notably from the 5-year average.

DOUGH PROPERTIES suggest a weaker, more extensible crop as compared to last year. Dough property values are more in line with five-year average values.

The average LOAF VOLUME is 938 cc, lower than 2021 and 5-year averages; Western area averages 940 cc and Eastern area averages 937 cc.

Average BAKE ABSORPTION is 71.4%, significantly higher than 2021 and 5-year averages.

BREAD SCORES are similar to 2021 and the 5-year average.

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Buyers will find a larger supply of durum from the northern part of the United States in 2022. This high-quality crop boasts excellent grading and kernel characteristics and high falling numbers. Lower than average protein levels, along with pockets of lower 1000 kernel weights and smaller kernels, can be managed through diligent contract specifications. Dough properties look to be strong, as do cooked pasta characteristics. With high vitreous levels, low moisture, high test weights, little to no damage, sound kernel characteristics and high color scores, this crop will provide tremendous value to buyers.Durum map

2022 CROP HIGHLIGHTS

The average GRADE of the 2022 crop is U.S. No. 1 Hard Amber Durum (HAD); 75% of the crop grades U.S. No. 1 HAD, up from 39% in 2021.

Average TEST WEIGHT of 61.8 (80.4 kg/hl), above last year and the 5-year averages.

DAMAGE was quite low at 0.1% due to minimal disease pressure; SHRUNKEN AND BROKEN KERNELS were at 1.0% with pockets of slightly higher levels due to dryness during kernel fill.

The average VITREOUS KERNEL (HVAC) content is 92%, higher than last year and five-year averages. Nearly two-thirds of the samples were above 90% HVAC, but pockets of the crop saw lower HVAC levels due to low protein levels.

PROTEIN averages 13.7% (12% mb), lower than last year’s drought-impacted crop, and is a result of above-average yields in parts of the region, as well as heat and moisture induced higher protein levels in other areas. Nearly 70% of the samples are above 13.0% protein.

The average 1000 KERNEL WEIGHT (TKW) is 40.4 g, slightly lower than last year. This year has a wider than normal distribution of 1000 kernel weights and kernel sizes across the growing region.

For the second year, KERNEL MOISTURE was lower (11.0%) than average due to a mostly dry harvest period.

FALLING NUMBER values are high, with the average being 433 seconds, with 99 percent of the crop above 300 seconds.

For a second consecutive year, DON is nearly non-existent in all production regions in 2022.

 

Farmers in the northern part of the U.S. produced a larger durum wheat crop in 2022. The U.S. Wheat Crop Quality Report shows high vitreous levels, low moisture, high test weights, little to no damage, sound kernel characteristics and high color scores, this crop will provide tremendous value to buyers.

Wheat farmers in the northern part of the U.S. produced a larger durum crop in 2022. The U.S. Wheat Associates Crop Quality Report shows that this year’s crop has high vitreous levels, low moisture, high test weights, little to no damage, sound kernel characteristics and high color scores. Overall, durum is expected to provide tremendous value to buyers around the world.

 

LABORATORY MILLING for the 2022 survey was performed on a Quadromat® Junior mill, the same as the previous three years. Semolina extraction is 53.9%, indicating a reduction in extraction from last year; commercial mills are likely to see higher extraction values. Some adjustment for smaller kernel size and lighter 1000 kernel weight in portions of the crop may be required.

ASH is similar to last year at 0.64%, with SPECK COUNTS higher than last year but similar to the five-year average.

SEMOLINA PROTEIN is 12.0%, well below recent years due to lower kernel protein.

Similarly, GLUTEN INDEX values and WET GLUTEN are both lower.

SEMOLINA COLOR shows a notable improvement in the b value (yellow color) at 31.2, with similar brightness to the five-year average.

MIXING PROPERTIES reveal a slightly weaker crop, due in part to the lower protein content.

COOKED SPAGHETTI EVALUATIONS show improved color, with less cooking loss, but slightly lower cooked weight and firmness.

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The 2022 hard white (HW) samples show good quality performance in milling, dough properties and finished products, including pan breads, Asian noodles and steamed breads. The Pacific Northwest (PNW), California and Southern Plains composites all show acceptable to excellent bread baking potential according to their respective protein contents. For Asian noodle applications, using 60% extraction patent flour is recommended to improve noodle color while maintaining noodle texture. For steamed breads, it is recommended that high protein HW flour be blended with a portion of soft white (SW) flour to improve product quality.Map and graphics showing the region and number of hard white samples analyzed for quality in 2022

2022 CROP HIGHLIGHTS

PRODUCTION for the 2022 HW crop is 472,308 MT, down 33%compared to last year and the 5-year average. Much of the decrease is due to extreme drought conditions experienced across the Southern Plains. Seeded acres were also down for winter and spring planted hard white compared to 2021.

GRADE average for all composites is U.S. No. 1.

TEST WEIGHT averages range from 60.2 to 62.6 lb/bu (79.2 to 82.3 kg/hl).

WHEAT MOISTURE ranges are 8.4 to 10.5%; WHEAT PROTEIN 11.3 to 13.9% (12% mb).

1000 KERNEL WEIGHT for the Southern Plains very high-, Pacific Northwest very high- and California high-protein composites are 26.6, 27.8 and 28.2 g, respectively. All others are 30.0 g or higher.

KERNEL CHARACTERISTICS include kernel hardness averages of 50.6 to 78.7 and kernel diameters of 2.47 to 2.86 mm.

FALLING NUMBER averages 382 sec or higher for all composites.

LABORATORY MILL straight-grade flour extractions range 70.2 to 74.3%, L* values (whiteness) 92.2 to 92.9, flour protein 10.9 to 13.3% (14% mb) and flour ash 0.43 to 0.51% (14% mb).

Extreme drought conditions in the Southern Plains caused production of hard white wheat to decline in 2022. However, samples of the crop show good quality performance in milling, dough properties and finished products.

Production of hard white wheat declined in 2022, but samples of the crop show good quality performance in milling, dough properties and finished products.

 

Flour and Dough Data

Flour WET GLUTEN contents range 28.2 to 35.4% depending on flour protein content.

AMYLOGRAPH peak viscosities are between 759 and 1076 BU for all composites.

FARINOGRAPH water absorptions range 57.2 to 65.1% and stability times 8.0 to 40.3 min, exhibiting medium to strong dough characteristics. HW farinograph water absorption is usually similar to that of HRW, but historically stability time is longer, indicating more tolerance to overmixing.

EXTENSOGRAPH data at 135 min rest shows maximum resistance in the range of 462 to 1126 BU, extensibility from 6.5 to 17.9 cm and area of 69 to 206 cm2. Maximum resistance for the California low- and Southern Plains medium-protein composites are 544 and 462 BU, respectively. All other composites are 717 BU or higher.

ALVEOGRAPH ranges are P (68 to 128 mm); L (81 to 130 mm); and W (227 to 389 (10-4 J)).

DAMAGED STARCH values are in the range of 4.3 to 8.3%.

Lactic acid SRC values range from 129 to 156%, indicating medium to strong gluten strength.

Product Test Results

BAKING EVALUATION for all composites shows acceptable to excellent baking performance relative to protein content, with bake absorptions in the range of 62.2 to 70.1%, loaf volumes of 728 to 985 cc, and crumb grain and texture scores that are similar to or better than a typical HRW flour.

CHINESE RAW NOODLES (white salted) L* values after 24 hr of storage at room temperature are acceptable for all composites except the PNW medium-protein composite. The sensory color stability scores are acceptable for all composites with the exception of the PNW medium- and California high-protein composites. Cooked noodle texture is acceptable for all composites.

CHINESE WET NOODLES (yellow alkaline) sensory color stability scores are similar to or better than the control for parboiled noodles from the California and Southern Plains composites. The cooked noodle texture is acceptable for all composites except the PNW medium-protein composite.

Overall, this year’s HW samples will produce noodles with acceptable color and texture if low ash patent flour is used.

STEAMED BREAD results show most composites have good specific volumes with total scores similar to the control flour with the exception of the Southern Plains very high-protein composite. Blending 25% SW flour with high protein HW flour may improve overall steamed bread quality.