The Pacific Northwest (PNW) experienced challenging drought conditions in the 2021 soft white crop year, resulting in a wheat crop with higher protein and lower yields. This year’s SW crop has weak to medium gluten strength and acceptable finished product characteristics. SW is especially suited for use in cakes, pastries, cookies and snack foods. The high protein segment of the SW crop provides opportunities in blends for crackers, Asian noodles, steamed breads, flatbreads and pan breads. With very weak gluten strength, Club White is typically used in a Western White blend with SW for cakes and delicate pastries.
Weather and Harvest
Winter planting conditions were generally good, including sufficient moisture overall to develop a strong stand; however, less winter moisture impacted crop development coming out of dormancy. Spring planting conditions were poor due to the very dry conditions and excessive heat throughout much of the PNW.
As the crop developed, extreme sustained heat in late June accelerated crop maturity in many areas, which put the harvest timeframe generally ahead of average. Production of the 2021 PNW SW crop is estimated at 4.3 MMT, the lowest for the region since 1966.
Buyers are encouraged to review their quality specifications to ensure that their purchases meet their expectations. This will be a good year to understand SW protein performance versus protein levels; your local U.S. Wheat Associates (USW) representative can help.
2021 Crop Highlights:
Grade – the overall averages are U.S. No. 2 Soft White and U.S. No. 1 White Club.
Test Weight averages are 59.3 lb/bu for SW and 59.7 lb/bu for WC.
Wheat Protein (12% mb) ranges from 8.1 to 11.9% for SW, with the weighted average 11.3%. Club averages 11.5%.
Wheat Moisture ranges from 8.7 to 9.7% for SW with a weighted average of 8.8%. Club averages 8.0%.
Wheat Falling Number average is 319 sec or higher for all SW composites and 345 sec for Club.
Wet Gluten contents for SW flour range from 8.4 to 24.5%, depending on flour protein content. Club averages 6.1%.
SRC lactic acid values range 91 to 109% for SW, indicating weak to medium gluten strength.
Amylograph peak viscosities for SW are between 472 and 542 BU for all composites. Club averages on amylograph peak viscosity of 529 BU.
Farinograph SW absorptions range from 51.5 to 53.1% with 2.2 to 2.6 min stability times, showing desirable weak dough characteristics. Average Club farinograph absorption is 51.1% with a stability of 1.1 min, showing very weak dough characteristics typical for Club.
Extensograph SW data at 45 min show maximum resistance in the range of 174 to 284 BU, extensibility 16.8 to 18.4 cm and area 46 to 79 cm2. Club extensograph 45 min maximum resistance, extensibility, and area are 107 BU, 17.2 cm, and 23 cm2, respectively.
Alveograph SW ranges include P values 37 to 42 mm; L values 57 to 68 mm; and W values 63 to 78 (10-4 J). Average Club alveograph P, L and W values of 27 mm, 43 mm, and 29 (10-4 J), respectively.
Sponge Cake SW volumes range from 1077 to 1104 cc, depending on protein content, with a weighted average of 1081 cc. Total sponge cake score is 33 to 49, with a weighted average of 35. Club sponge cake volume is 1070 cc with a total score of 34. Scores were lower due to firmer textures.
Cookie SW diameters are 8.6 to 8.7 cm with spread factors of 10.1 to 10.4. Club diameter and spread factor are 9.1 and 12.6 cm, respectively.
Chinese Southern-Type Steamed Bread specific volumes are 2.2 to 2.4 mL/g with total scores less than the control score of 70.0. Club specific volume is 2.3 mL/g with a total score below the control.
Read more about the 2021 soft white wheat crop here and view the full regional report here.
2021 Crop Quality Data on Other U.S. Wheat Classes
More than 100 milling industry leaders and their guests gathered for three days of education and networking during the recent 2021 North American Millers’ Association Annual Meeting in Boca Raton, Florida.
“NAMA was proud to once again host milling executives from across North America at the NAMA Annual Meeting. NAMA Milling and Associate Members learned from expert speakers and set the course for NAMA’s work looking ahead into 2022 and beyond,” said NAMA President Jane DeMarchi. “As the pandemic recovery process moves forward and Capitol Hill and the Administration continue to act on industry priorities, NAMA’s role has never been more important.”
The general session presentations focused on critical topics facing the milling sector in 2021, including cybersecurity, sustainability, and workforce development. With a focus on U.S. wheat sustainable production, National Association of Wheat Growers CEO Chandler Goule told NAMA members that growers are producing more wheat on fewer acres.
Chandler Goule, CEO, National Association of Wheat Growers
“We know we have a great story,” Goule said. “We know we are sustainable. We know that when we are looking at what is coming ahead — whether through sustainability programs coming from the private sector or whether it is something coming in from the government.”
“What we don’t have is a life cycle assessment of the wheat production,” he said. “NAWG and NAWG Foundation are working with U.S. Wheat Associates (USW) to work with a land grant university to determine how much water we use, what is our carbon footprint.”
To avoid the pitting of one wheat class against another, data will be aggregated between classes, Goule said. The work is expected to begin in November and will generate important information for the upcoming farm bill. Food companies also are asking for the data, which will provide a baseline against which improvement may be measured, Goule said.
The North American Millers’ Association is the only national trade association that exclusively represents the interests of the North American wheat, corn, oat, and rye milling industry before Congress, federal agencies, and international regulatory bodies. Member companies operate mills in 31 states, Puerto Rico, and Canada, representing more than 90 percent of total industry production capacity.
https://www.uswheat.org/wp-content/uploads/NAMA-Board-of-Directors-Header-copy.jpg5701104Steve Mercerhttps://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.pngSteve Mercer2021-10-14 11:26:162022-01-18 11:17:12North American Millers Meet; NAWG CEO Talks Sustainable Production
Variable growing conditions greatly influenced the 2021 hard red winter (HRW) wheat crop. In areas with favorable growing conditions, high yields resulted in lower protein but excellent kernel characteristics. However, regional swings in temperature and drought led to high protein, lower yields and smaller kernels.
As a result, the overall crop has generally good kernel characteristics with flour, dough and bake attributes equal to or better than last year and many of the 5-year averages. The loaf volumes achieved indicate there is sufficient protein quality to make pan bread that easily exceeds the U.S. quality target for loaf volume, with dough mix times and stabilities that are slightly greater than the 5-year average.
This crop meets or exceeds typical HRW contract specifications and should provide high value to customers.
Weather and Harvest
Planted area for the 2021 hard red winter crop recovered from last year’s historic lows with an estimated 9.6 million hectares (23.6 million acres) seeded in fall 2020, a 10% increase over last year.
Growing conditions varied among the HRW production regions. Eastern areas of the Southern and Central Great Plains experienced favorable growing conditions resulting in high yields, very good kernel characteristics, but lower protein. While western areas of the Southern and Central Plains experienced drought and record freeze events resulting in lower yields and smaller kernels, but higher protein. The Northern Great Plains and PNW suffered historic drought conditions that hurt yield and kernel characteristics.
Production of the 2021 HRW crop is estimated to be 20.4 million metric tons (MMT), up from 17.93 MMT in 2020 and above the 5-year average of 20.8 MMT.
With very few exceptions, disease and insect pressure were not major issues for the 2021 HRW crop.
The Daniel Crossley Farm near Okarche, Okla., was a few days into the HRW wheat harvest on June 15, 2021. Custom harvester SJS Farms, Lorreto, Minn., provided the equipment and manpower to bring in the crop. Photo by Todd Johnson, Communications Specialist, Oklahoma State University.
2021 Crop Highlights
The Composite average grade for the 2021 hard red winter harvest survey is U.S. No. 1 HRW. Despite challenging growing conditions in some regions, overall, 84% of Composite, 85% of Gulf-tributary and 83% of PNW-tributary samples graded U.S. No. 2 or better.
Test weight Composite average is 79.5 kg/hl (60.4 lb/bu), indicative of sound wheat.
Protein content distribution varies by growing region; Composite average is 11.9% (12% mb), equal to last year but below the 5-year average.
Composite averages for dockage (0.5%), total defects (1.7%), and foreign materials (0.3%) are above 2020 and 5-year averages.
Shrunken and broken kernels (0.8 %), values reflect the environmental challenges for this year’s crop.
Wheat falling number Composite average is 372 sec, indicative of sound wheat.
The Buhler lab mill extraction Composite average is 74.9%, above last year but below the 5-year average.
Flour ash Composite average of 0.50% (14% mb) is comparable to last year and 5-year averages.
Farinograph peak and stability times of 5.1 and 9.3 min, respectively, are shorter than last year but higher than the 5-year average.
Dough properties suggest that this crop has similar resistance to extension (tenacity) to both last year and the 5-year average, but slightly weaker dough strength (Alveograph W value) compared to last year and the 5-year average. Dough extensibility was significantly lower than last year but similar to the 5-year average.
Average bake absorption is 62.1%, below last year but comparable to the 5-year average.
Average loaf volume of 877 cc is well above last year and 5-year averages, indicative of acceptable baking quality.
Read more about the 2021 U.S. hard red winter wheat crop here and the full regional report here.
2021 Crop Quality Data on Other U.S. Wheat Classes
https://www.uswheat.org/wp-content/uploads/2021-CQ-Header-HRW.png11402208Steve Mercerhttps://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.pngSteve Mercer2021-10-08 13:20:422022-03-28 14:38:54Abundant 2021 Hard Red Winter Crop Reflects Expected Functionality, Value
Desert Durum ® can be produced and delivered “identity preserved” to domestic and export markets, which allows customers to purchase grain with quality traits specific to their processing needs. Annual requirements can be pre-contracted with grain merchandisers ahead of the fall-winter planting season for harvest in late May through early July. Varietal identity is maintained by experienced growers planting certified seed and merchandisers who store and ship according to customers’ preferred delivery schedules.
Desert Durum ® exhibits consistently large kernels and low moisture, traits that contribute to efficient transportation costs and high extraction rates. The 2021 crop will deliver the valuable milling, semolina and pasta quality traits that customers have learned to expect and appreciate.
Production
Desert Durum ® Production acreage in 2021 was lower than 2020. According to USDA, yields were 2.61 tons/acre, and quality was uniformly good. Powell was the most widely grown variety in California and Arizona. Alberto was the second most grown durum variety.
2021 Crop Quality Highlights
The overall grade sample average for the 2021 Desert Durum ® harvest survey is U.S. No. 1 Hard Amber Durum (HAD).
Test weight is indicative of sound wheat and a uniform crop with an average of 83.2 kg/hl (63.9 lb/bu).
Average Damaged kernels are 0% and Total defects are 0.6%.
The average Vitreous kernel (HVAC) content is 98.7%, a high average typical of Desert Durum ®.
Wheat protein content average is 13.9% (12% mb), consistent with the 5-year average.
Kernel moisture content is low at 7.5%, a characteristic of Desert Durum ®.
The semolina b* value is 32.5, similar to last year’s 32.7
Wet gluten average is 36.1% and Gluten index average is 69.
Mixograph score is 7.0 and alveograph W value is 191 (10-4 J).
Spaghetti color b* value is 44 and color SCORE is 10.1, higher than last year and the 5-year average.
Spaghetti cooked firmness average is 7.2, similar to last year and above the 5-year average
California’s wheat growing regions are defined by climate, value of alternative crops and distinct differences in variety selection. Most California hard wheat is planted from October to January and harvested in June and July. With the strong demand for new crop wheat in the domestic marketplace, importers are encouraged to express their interest in purchasing California wheat in early spring.
California hard wheat varieties are known for their low moisture and large and uniform kernel size. Because wheat is predominantly grown under irrigation, growers achieve high yields and consistent quality. Overall, the majority of the 2021 crop has medium protein. Consistent with other years, the 2021 crop has low moisture, high flour extraction and strong baking performance — all of which make California wheat suitable for blending.
Weather and Production
California had below average rainfall in 2020/21, and in wheat growing regions rainfall was just over 50% of the 10-year average. Drought in the Sacramento Valley and the northern San Joaquin Valley was even more pronounced; this negatively affected stand establishment and early growth and was compounded by predation of stands by migratory geese. Disease incidence was relatively low; however, stripe rust was reported in the Delta region and the northern San Joaquin Valley. Weather during grain filling was dry and average-to-cooler-than-average in much of the state. Overall, yields were average or below average.
2021 Crop Quality Highlights
The overall grade sample average collected for the 2021 California HRW harvest survey is U.S. No. 1 HRW.
Test weight averages are indicative of sound wheat and a uniform crop with a medium protein average of 83.2 kg/hl (63.3 lb/bu) and high protein average of 81.7 kg/hl (62.1 lb/bu).
Kernel moisture content is low with medium protein at 9.6% and high protein at 9.7%.
The average wheat falling number for medium and high protein was 344 seconds and 369 seconds, respectively.
Laboratory mill flour extraction for medium protein was 68.2% and high protein was 66.6%.
This crop demonstrates excellent baking performance with an average loaf volume or medium protein at 900 cc and high protein at 945 cc.
https://www.uswheat.org/wp-content/uploads/2021-CQ-Header-Desert-Durum.png11402208Steve Mercerhttps://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.pngSteve Mercer2021-09-28 16:58:372022-03-28 14:39:192021 Desert Durum® and California Hard Red Winter Wheat Crop Quality
As they did in 2020, U.S. wheat farmers have produced an excellent 2021 soft red winter wheat crop for the world’s weak gluten wheat buyers and food processors.
Analysis of 263 samples from elevators in 18 reporting areas across 11 states that account for an estimated 73% of total U.S. SRW production indicates the crop delivers very good performance characteristics. This year’s composite characteristics demonstrate uniformly excellent kernel characteristics, benefited by timely mild temperatures and rainfall.
Other quality factors include less extensibility than in 2020 and the 5-year average, and excellent quality for cookies and crackers. There were pockets of higher enzymatic activity resulting in lower falling numbers and higher damaged starch from the East Coast and isolated portions of the Gulf Ports region, but overall, buyers should be extremely happy with the quality of the entire 2021 SRW crop. Buyers are encouraged to review their quality specifications to ensure that purchases meet their expectations.
U.S. Wheat Associates (USW) has posted the full Soft Red Winter Wheat 2021 Quality Survey on its website here.
Planting and Harvest
USDA estimates the 2021 soft red winter wheat crop seeded area at 6.59 million acres (2.67 million hectares), up from 5.63 million acres (2.28 million hectares) seeded for the 2020 harvest and up from the five-year average. Good growing conditions were overall can be seen in the excellent quality of this crop. Although harvest started slowly with cool, wet conditions, a warm-up helped growers finish in line with the 5-year average. U.S. soft red winter (SRW) wheat production, estimated at 362 million bushels or 9.85 million metric tons (MMT), a 37% increase over 2020 and a 28% increase over the 5-year average.
Samples were collected and analyzed by Great Plains Analytical Laboratory, Kansas City, Mo. The results were weighted by the estimated production for each reporting area and combined into “Composite Average,” “East Coast” and “Gulf Port” values.
2021 Crop Highlights
Grade – the overall average for the 2021 SRW harvest survey is U.S. No. 2 SRW.
TestWeight averages are indicative of sound wheat and a uniform crop with Composite 59.7 lb/bu (78.6 kg/hl), Gulf average 60.0 lb/bu (79.8 kg/hl), and East Coast 58.8 lb/bu (77.4 kg/hl).
1000KernelWeight, KernelDiameter and WheatProtein values reflect a relatively uniform crop.
Wheat Protein content demonstrates a uniform crop. The Composite average of 9.3% (12% mb) and Gulf Ports average of 9.2% are lower than the 5-year averages. The East Coast average of 9.5% is slightly higher than 2020 but below the 5-year average.
Wheat Falling Number trended lower this year due to localized rainfall during harvest with Composite (297 sec), East Coast (257 sec) and Gulf Ports (307 sec) all below 2020 and 5-year averages. USW Regional Technical Director Peter Lloyd said while low falling number values are not eliminated from the survey, “the very few problem areas resulting from late rains will most likely never come to market.” Buyers will have no problems when they use a minimum 250 second falling number in their specifications.
Vomitoxin (DON) averages are well below the USDA threshold of 2.0 ppm with Composite at 0.8 ppm, Gulf Ports 0.9 ppm and East Coast 0.2 ppm. “DON levels are among the lowest we have seen in some time,” Lloyd said.
Laboratory Mill Flour Extraction for Composite (65.9%), East Coast (65.4%) and Gulf Ports (66.1%) are below 2020 and the 5-year averages but still indicate a good milling crop.
DamagedStarch values are slightly higher this year and can be attributed to higher enzymatic activity in isolated areas.
Amylograph averages indicate relatively high levels of amylase activity in portions of the crop with low falling numbers. Averages for Composite (440 BU), East Coast (290 BU) and Gulf (477 BU) are lower than last year and 5-year averages.
Solvent Retention capacity values generally indicate excellent quality for cookies and crackers. Lactic Acid values are above 100 and below 120, indicating excellent quality for crackers
Dough Properties suggest that this crop has similar protein qualities to last year but weaker than the 5-year average.
Alveograph L averages for Composite, East Coast and Gulf are 56 mm, significantly lower than 2020 and 5-year average values and indicate low extensibility.
Average Loaf Volumes are lower than last year and 5-year averages.
The Cookie Spread Ratios for Composite (10.6), East Coast (10.8) and Gulf (10.5) are all higher than last year and 5-year averages, indicating good spreadability.
2021 Crop Quality Data on Other U.S. Wheat Classes
Commenting on his participation in the 2021 Wheat Quality Council Hard Spring and Durum Tour completed July 29, U.S. Wheat Associates (USW) Market Analyst Michael Anderson said “variable” was the word of the week.
“The crop condition varied across North Dakota, across counties and even across every 10 miles we traveled,” Anderson said. “We would see one nice looking field with wheat up to my waist then see sparse fields with stalks below my knee.”
USW Vice President of Programs Erica Oakley noted the variability in crop maturity.
“Most of the fields in the south and central areas of North Dakota will be ready for harvest within a week,” she said. “But as we moved north along the U.S.-Canada border, those fields were 4 to 6 weeks from harvest.”
It will come as no surprise that the tour confirmed that the U.S. hard red spring (HRS/DNS) wheat and northern durum production will be down significantly for 2021/22. The tour’s HRS yield estimate was 29.1 bushels per acre (bu/a) compared to the 2016 to 2019 tour average of 47.5 bu/a. The tour’s durum yield estimate was 24.3 bu/a, slightly higher than the tour’s durum yield estimate of 23.3 bu/a in 2008.
(L to R) USW staff Catherine Miller, Michael Anderson and Erica Oakley attended the Wheat Quality Council Spring Wheat Tour in North Dakota this week.
There is Good News
However, there seemed to be much less variability with what tour participants said about HRS/DNS quality.
Wheat Quality Council Executive Director Dave Green said even in the driest area of North Dakota, kernel quality looked good. Josh Longtin with Miller Milling Company told the Red River Farm Network that, “on a positive note, we hardly saw any quality issues, which is good for millers.”
“We saw many fields where the wheat was short, but the kernels were round and plump,” said Oakley. “So, the general consensus is the quality will be there – it is just a matter of how much wheat there will be.”
Wheat farmer and USW Director representing the North Dakota Wheat Commission Phil Volk was on tour and shared this observation with Progressive Farmer: “The bottom line is that we want our foreign customers to see that we will do our best to get them the best wheat possible, even with the drought conditions.”
Wheat Quality Council Spring Wheat Tour Day 2 stop in Burleigh County, North Dakota on the blue route. Photo shared by Kim Chapman, Bloomberg.
Great Experience
Every year, the Wheat Quality Council hosts the HRS and durum crop tour in North Dakota, bringing together participants from across the industry, including millers, traders, farmers, researchers, government officials and media. These participants travel in small teams along eight distinct routes covering most of the state’s wheat production, as well as into parts of South Dakota and Minnesota. The 2020 tour was canceled due to COVID-19. During the three-day tour this year, 43 participants inspected 273 fields. When scouting fields, participants measure yield potential, determine an average for the day’s route and estimate a cumulative daily tour average when all scouts come together again in the evening. The tour is also a tool to help educate a broad range of stakeholders about wheat production challenges.
USW is always pleased to send colleagues to the Wheat Quality Council tours. Michael Anderson and Erica Oakley have participated in other tours, but this was the first time for USW Programs Coordinator Catherine Miller.
“The tour was an incredible learning experience,” Miller said. “I got hands-on knowledge of the new spring wheat crop and the chance to meet so many new people from our shared industry. I have a much stronger appreciation for the challenges our farmers face every year to produce quality wheat for people here and around the world.”
USW is happy to share several photos from the tour here and thanks to Dave Green and the Wheat Quality Council for bringing the U.S. wheat industry together again.
USW will continue monitoring crop conditions and sharing updates in its weekly harvest report published every Friday during the U.S. wheat harvest season. The 2021 U.S. Crop Quality Report will be published in October. Subscribe here to receive the harvest reports and other crop quality updates directly to your inbox.
There is an easily understood expression in English that “you cannot judge a book by its cover.” Applied to the new 2021/22 U.S. soft white wheat crop that is good advice for the world’s flour millers and wheat food producers.
The persistent Pacific Northwest (PNW) drought is expected to lower yields and push 2021/22 SW protein levels higher than average. As USW Bakery Consultant Roy Chung says, however, protein level alone does not say everything about soft white end-quality performance.
The SRC method, approved by the American Association of Cereal Chemists (56-11.02), examines the characteristics of glutenin, gliadin and arabinoxylan and the level of starch damage in flour. These values describe the flour’s ability to absorb water during the mixing process and its ability to retain or release that water during and after the baking process, among several other performance characteristics.
The combined pattern of the four component SRC values establishes a practical flour quality profile useful for predicting functionality, giving the miller and baker a ‘fingerprint’ of U.S. soft white (SW) and soft red winter (SRW) wheat flour end-quality performance.
“While rheological analysis tools measure the combined effect of the components in flour, individual component functionality, measured by SRC, gives a better picture of whether you are going to get the desirable performance from the flour for the product you want to make,” Chung told a large audience of millers and bakers in a USW webinar on SRC in June 2021.
With a more complete understanding of the functional value of wheat proteins, carbohydrates and other properties, flour milling quality control managers will have additional information to evaluate the characteristics more accurately of U.S. soft white wheat and Western White (a blend of SW and a minimum 10% white club) this year compared to competing supplies.
These test results, provided by USW Bakery Consultant Roy Chung, show cookie spread increases and then declines as the flour protein percentage lowers, demonstrating that protein percentage alone is not an accurate predictor of performance.
Clean Label Input
“In addition, more wheat food manufacturers are looking for ways to ‘clean up’ their ingredient labels,” said USW Regional Technical Director Peter Lloyd. “USW can show SRC results to millers and bakers that prove flours from U.S. soft white wheat and SRW wheat can make beautiful end products without adding any ‘magic powder’ like enzymes that have to be added to medium protein wheat flour to make weak gluten products.”
USW has helped flour mills understand the advantages of SW by introducing SRC analysis and training mills to use the tool to expand their business. Vietnam is one example, where several flour mills use SRC analysis of flour products milled from SW to demonstrate how end-product performance is improved compared to flour milled from alternative wheat supplies.
“Our baking experts have already had several sessions with flour millers across South and North Asia about the benefits of evaluating flour from SW with SRC over protein levels alone,” said USW Regional Vice President Matt Weimar. “We were also pleased with the number of millers who participated in the June webinar on SRC, in which Roy Chung and Tarik Gahi, our Milling and Baking Technologist, demonstrated the SRC method. We also had a well-attended second session in July featuring Peter Lloyd discussing how to use SRC data to blend flour streams for better performance and profit.”
Excellent SW Will Be Available
Buyers, millers and end-users can be reassured that excellent quality SW is available even with a short 2021/22 crop. Beginning stocks carry in 1.91 million metric tons of total U.S. white wheat following a 2020/21 PNW SW crop with excellent performance characteristics. Local USW offices and U.S. export grain companies are also prepared to help their customers develop tenders that will deliver the wheat qualities needed at the highest value possible.
https://www.uswheat.org/wp-content/uploads/2021/07/Chopin-Technologies-SRC-Analsys.jpg7201280Erica Oakleyhttps://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.pngErica Oakley2021-07-29 13:08:002022-03-29 16:22:00Protein Alone Does Not Predict Soft White Wheat End-Quality Performance
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.
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 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 Regional Vice President Joe Sowers (L) with a flour milling team in the Philippines.
https://www.uswheat.org/wp-content/uploads/2021/07/Senay-Simsek-Farewell-Header.jpg5701104actualizehttps://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.pngactualize2021-06-22 13:12:122022-03-29 16:13:01Thank You Dr. Senay Simsek – Hard Red Spring Wheat Advocate
Originally published by University Communication, University of Nebraska-Lincoln (UNL). Reprinted with permission.
Throughout 2021, the U.S. Wheat Associates (USW) Wheat Letter is featuring the many stories of the people, processes and passions that go into producing and delivering high-quality U.S. wheat to the world. Our focus will be on quality that starts with dedicated private and public wheat breeding programs, is fostered by hard-working farm families, is maintained by grain handlers and observed in hundreds of wholesome, nutritious wheat foods.
University of Nebraska-Lincoln’s P. Stephen Baenziger has advised that if you cannot be good, at least be lucky. He considers himself one of the luckiest people who has ever lived. The university knows him as a world leader in wheat breeding — a modest one.
Baenziger, the small grains breeder in the Department of Agronomy and Horticulture, will retire May 3 after 35 years of service to the university.
Long, Productive Career
The Wheat Growers Presidential Chair and a Daugherty Water for Food Global Institute Faculty Fellow started at the university in 1986. He began his career at the USDA-ARS in 1976 after he received his doctorate in 1975 at the age of 24. After working there for almost eight years, he joined Monsanto where he worked for almost three years and was first introduced to hybrid wheat before coming to Nebraska.
Baenziger’s program at Nebraska had three goals — to keep the Nebraska small grains producer profitable through enhanced productivity (hence the cultivar releases), create new breeding methods to enhance the science of plant breeding and educate the next generation of scientist plant breeders.
Dozens of Cultivars
During his tenure, he has released, co-released or is in the process of releasing 44 winter wheat, seven winter barley and 13 winter triticale cultivars. The wheat and barley cultivars are grown mainly in Nebraska and adjacent states, while the triticale cultivars are grown nationally (from New York to New Mexico). One wheat and one triticale cultivar have been licensed for sale in Turkey, the original homeland for the hard winter wheats of the Great Plains.
Giving back and looking for opportunities have always been part of the Nebraska small grains program. His cultivars have been grown on as much as 80% of Nebraska’s wheat acreage and are probably grown on about 50% of the wheat acreage today.
When it comes to science, Baenziger was an early proponent of doubled haploids to speed up breeding and now heavily uses genomic selection and molecular markers to link breeding generations and environments. He and his team also lead the largest public collaboration on hybrid wheat in the United States. In the future, high-throughput phenotyping and the needed information technology will be added to drive the small grains improvement program. In addition to his 64 cultivars, he has published 294 peer-reviewed publications, 32 proceedings and symposia papers, and 16 book chapters.
“While it is critical to release cultivars, a scientist should never lose sight of also leaving the plans (publications) of how the work was done for the next generation,” he said.
A Legacy of Pride
Baenziger is proud of the cultivars and the impact on Nebraska agriculture, but he said his legacy will be the students he helped educate and the collaborations he fostered during his career. “Programs are never bricks and mortar, but rather are always people,” he said.
He taught graduate students introductory plant breeding every year, has been the major adviser to over 60 master’s and doctoral students, and served on the supervisory committees of many others. He has also been able to work with technologists who are the “boots-on-the-ground” ambassadors for the program as well as numerous postdocs and visiting scientists.
UNL Small Grains Wheat Breeder Dr. P. Stephen Baenziger will retire May 3 after 35 years of service to the university. Photo by Lana Koepke Johnson, UNL Department Agronomy and Horticulture.
As for his collaborations, there have been many. Every cultivar he released was improved by the Foundation Seed Division and by seed growers/dealers of the Nebraska Crop Improvement Association. His friends in the milling and baking industry helped identify lines that the market wanted to buy.
“A land grant university is the people’s university and that means being very inclusive,” Baenziger said.
The program has germplasm exchange agreements with every major plant breeding company and universities globally, was involved in a major sharing of germplasm with Bayer Crop Science when they entered the wheat market and has collaborations with the great international centers of CIMMYT and ICARDA.
As his career winds down, Baenziger said he is extraordinarily grateful to the University of Nebraska for allowing him the freedom to be the kind of scientist he wanted to become and to the Nebraska Wheat Board for its continuous support of the small grains project. He also is grateful that the university, in the midst of a pandemic with all the economic consequences, hired Katherine Frels to be his successor.
“She is a former graduate student of the project, knows Nebraska well, and will take the program to new heights,” Baenziger said. “The future is bright.”
https://www.uswheat.org/wp-content/uploads/2021/07/DSC07831-scaled-1.jpg14412560actualizehttps://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.pngactualize2021-04-12 18:58:262022-03-29 16:15:41Baenziger to Retire, Capping 35-year Wheat Breeding Career at Nebraska
Throughout 2021, the U.S. Wheat Associates (USW) Wheat Letter is featuring the many stories of the people, processes and passions that go into producing and delivering high-quality U.S. wheat to the world. Our focus will be on quality that starts with dedicated private and public wheat breeding programs, is fostered by hard-working farm families, is maintained by grain handlers and observed in hundreds of wholesome, nutritious wheat foods.
Scientists in U.S. wheat breeding programs work tirelessly to develop wheat varieties that meet the highest of standards, to meet our customers’ end-use needs and to help farm families thrive.
The journey of wheat to food tables around the world begins in public and commercial breeding programs. The process of continually improving varieties for farmers to grow, feed into the supply chain and, ultimately, end up in food products around the world.
Many such wheat breeding programs across the United States are necessary because of the widely varied production constraints and wheat classes adapted for different regions. Public university breeding programs have developed an estimated 65% of all U.S. wheat varieties across six distinct classes, funded in part by state wheat commissions, royalties from the sale of public varieties, and the USDA Agricultural Research Service (ARS).
In this post, Wheat Letter offers broad information about public university wheat breeding programs in Idaho, Washington, Oregon and California.
Federal Quality Lab
One major advantage to western U.S. public wheat breeding programs is its collaboration with scientists at the USDA-ARS Western Wheat Quality Laboratory (WWQL) near the Washington State University campus in Pullman, Wash.
Dr. Kimberly Garland-Campbell, Research Geneticist, ARS. Photo from LinkedIn.
The ARS laboratory works closely with public breeders, geneticists and pathologists in Washington, Oregon, Idaho, Montana, California and Arizona to evaluate the milling and baking quality characteristics of wheat selections produced each crop year. Researchers there are trying to better understand the fundamental nature of end-use functionality. In addition, Dr. Kimberly Garland-Campbell, Research Geneticist with ARS, focuses on club wheat research for the Pacific Northwest states.
Many overseas buyers of U.S. wheat have learned firsthand about the work of both institutions during trade team visits sponsored by U.S. Wheat Associates (USW).
University of Idaho
Farmers grow soft white (SW), hard red winter (HRW), hard red spring (HRS), durum and hard white (HW) wheat in Idaho’s diverse agricultural environment with and without irrigation. And wheat breeding research at the University of Idaho (UI) has contributed many of the most desirable wheat varieties adapted to Idaho and the Pacific Northwest (PNW), with excellent end-use quality.
IU Wheat Breeder Dr. Jianli Chen recently told the Idaho Wheat Commission (IWC) that IU wheat varieties help make wheat from Idaho and other PNW states more competitive in the world market. The IWC invests farmer checkoff funds in the ISU wheat breeding program.
Quality is part of Dr. Jianli Chen’s wheat breeding program at the University of Idaho. Photo courtesy of Jianli Chen.
Excellent Quality
Dr. Chen said a spring SW variety called UI Cookie and a HW variety called UI Jade Bronze from her program are showing promise for high yields and excellent functional milling and baking qualities. IWC research investment helped fund Dr. Chen’s UI Cookie development.
In addition, Dr. Chen and her UI colleagues are using genetic tools that speed up the wheat breeding process and identify traits in lines that can be crossed to make varieties more productive while using less fertilizer and water.
UI Cookie is a spring SW variety with excellent baking qualities developed by Dr. Chen with help from Idaho Wheat Commission checkoff funds. Photo courtesy of Jianli Chen.
Foundation Seed
The UI Foundation Seed Program maintains approximately 120 UI-produced varieties of wheat and other crops and UI research and extension center staff produce seed on university-owned owned farms. Finally, the Idaho Crop Improvement Association inspects seed fields for purity before seed can be sold to farmers. UI seed sales revenue is also invested back into the UI Foundation Seed program.
Washington State University
Washington State University (WSU) and the USDA Agricultural Research Service (ARS) plant breeding programs focus on developing cultivars with high yield potential, excellent end-use quality, and resistance to stress. These programs have a successful record releasing new SW, Club, HRS and HRW wheat varieties that Pacific Northwest farmers want to plant.
Dr. Arron Carter holds the Orville A. Vogel Endowed Chair in Winter Wheat Breeding and Genetics at WSU. In collaboration with colleagues and Washington farmers, Dr. Carter says the program identifies genetic solutions to winter wheat varietal development and production problems. That, in turn, enhances the sustainability of the Washington wheat industry
Dr. Arron Carter, left, and Dr. Mike Pumphrey, right, jointly hold the Orville A. Vogel Endowed Chair in Wheat Breeding at Washington State University. Dr. Carter breeds winter wheat and Dr. Pumphrey breeds spring wheat varieties. Washington State University photo.
The WSU Extension Cereal Variety Testing Program gives growers and the agribusiness industry comprehensive information on winter and spring wheat adaptation and performance across the different climatic regions of eastern Washington. The program also offers WSU and USDA-ARS wheat breeding programs a uniform testing and evaluation program for preliminary wheat lines to help develop variety release recommendations to the Washington Agricultural Research Center.
A Note on Preferred Varieties
As trusted suppliers to domestic and overseas customers, organizations that represent PNW wheat farmers have long emphasized milling and baking quality improvement. The Washington Grain Commission was the first organization to collect wheat quality information and use the data to rate individual varieties on how they meet end-user quality standards. WGC provided the ratings to farmers in an annual Preferred Wheat Variety publication. Today, WGC, the Idaho Wheat Commission and the Oregon Wheat Commission publish one preferred variety booklet.
Milling and baking science is Dr. Andrew Ross’s domain at Oregon State University. Dr. Ross and colleagues also evaluate OSU wheat variety quality characteristics. Oregon State University photo.
The program reports that it tests more than 40,000 genetically distinct lines specifically for the Pacific Northwest. With wheat breeding, quality testing, and extension, the program works to meet the needs of the farmer, the miller, and the baker. OSU wheat varieties are widely planted in Oregon and neighboring Washington state as they are well adapted to those growing environments.
Making an Impact
Dr. Robert Zemetra, Oregon State University.
In this video produced by OSU, Dr. Zemetra and Dr. Ross talk about how their work on bread wheat affects the baking and farming communities in Oregon. Overseas buyers sourcing wheat from the Pacific Northwest know there is a positive impact in their markets, too.
OWC Funding
Oregon Wheat Commission (OWC) funding supports this team, including other colleagues, specifically to “develop new SW, HW, HRW and winter club wheat cultivars with superior end-use quality” adapted to Oregon’s growing regions that also increase economic returns to growers.
Additional funding for the program comes from the OSU Agricultural Research Foundation, commercial companies and royalties from the many wheat and cereal crop varieties it has developed.
Dr. Jorge Dubcovsky’s wheat breeding program at UC Davis has developed varieties with strong yield potential and excellent milling, baking and semolina qualities.
Dr. Jorge Dubcovsky leads the UC Davis Wheat Breeding Program and Molecular Genetics laboratory. An internationally recognized wheat breeder, Dr. Dubcovsky has, for the last 20 years, led a large consortium of U.S. public breeding programs aimed at improving breeding technologies and train new breeders. In addition, he has been a lead researcher in projects to improve wheat and barley water and fertilizer use and completed a project in 2014 aimed at “Improving California Wheat Quality and Nutritional Value.” In 2020, his UC Davis program received a grant to improve wheat’s dietary fiber content.
Fall-Seeded Spring Wheats
Producing wheat in a mild winter climate, farmers seed California wheat varieties in the fall and harvest the next summer. However, the varieties are genetically classified as spring wheat. The UC Davis program has developed wheat varieties with high water absorption, high viscosity and, based on the classification above, high stability and gluten strength. Dr. Dubcovsky’s program also focuses on developing wheat varieties with improved nutritional values.
Improved Quality and Demand
Together with UC Davis, the California Wheat Commission (CWC) also publishes an annual Preferred Variety List based on bread baking qualities. CWC recommends farmers to select varieties from the preferred class will help to increase the overall quality and desirability of California wheat.
A Note on Desert Durum®
The term Desert Durum® is a certification mark issued by the U.S. Patent and Trademark Office (USPTO) that describes “…at least 90% wheat grain produced under irrigation in the desert valleys and lowlands of Arizona or California.” The mark is jointly owned by the Arizona Grain Research and Promotion Council and the California Wheat Commission. Only parties granted permission by the owner(s) can describe grain as Desert Durum®.
Most of the Desert Durum® varieties now grown in the desert southwest are products of breeding programs conducted by both private firms and the public breeding program at UC Davis.
Arizona’s annual wheat crop consists mostly of durum varieties developed by private breeding programs that originated the modern Desert Durum® varieties over three decades ago. They continue their efforts today.
Most of California’s Desert Durum® production consists of varieties from the UC Davis breeding program that has been led by Dr. Jorge Dubcovsky for many years. These varieties include genes for increased grain protein and improved pasta color and gluten strength.
Identity Preserved
Desert Durum® is generally available to domestic and export markets as “identity preserved” grain by specific variety, which allows customers to acquire grain possessing quality traits that meet their specific needs. The identity preserved system allows customers to contract varieties and volumes with grain merchandisers who sell certified seed to experienced growers who maintain varietal identity throughout the planting, growing, harvesting, and delivery processes. Grain merchandisers then store the grain by variety and may ship on the customers’ preferred schedules.
Read about other U.S. wheat public breeding programs:
