Washington, DC
December 17, 2004
Hard White Wheat At A Crossroads
By William Lin and Gary Vocke
Outlook Report No. (WHS04K01) 19 pp, December 2004
Source: USDA/ERS
This article provides
background on the forces that led to the expansion of hard white
wheat (HWW) production, its milling and baking qualities that
make it particularly suited for certain products, the adaptation
of the marketing system to preserve its identity, and the
prospects for HWW's production expansion. Up to now, HWW sales
have been largely confined to the domestic market because the
volume of production is not sufficiently large to sustain steady
exports. HWW's end-use characteristics are particularly suited
for whole-wheat products, pan breads, tortillas, and certain
kinds of oriental noodles. Continuing expansion of HWW
production would depend on the development of new,
higher-yielding varieties that are more tolerant to sprout
damage—a major problem in 2004—and continuation of the
government incentive program.
Report in PDF format:
http://www.ers.usda.gov/publications/whs/dec04/whs04K01/whs04K01.pdf
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