Overview

Proponents of hard white wheat (HWW) have focused on improved milling and baking qualities and other characteristics that appeal to domestic and foreign wheat buyers. The advantages of HWW to millers and consumers include higher extraction rates and a sweeter taste in whole-wheat products. The drawbacks to HWW have come on the production side.  February 2005 . . . Hard White Wheat

Marketing

• California Commodity Profile - Wheat, Agricultural Issues Center, University of California.
• China Agricultural Data, Agricultural Issues Center, University of California, 2001 - Information on production, cost of production and trade.
• Hard White Wheat at a Crossroads, ERS, USDA, 2004.
• Kansas State Univiersity Research and Extension
• New & Improved Wheat Uses Audit, prepared by Sparks Companies for National Association of Wheat Growers, 2002 - The uses and characteristics identified during the audit and deemed to have a sufficient probability of success were grouped into three categories for this report: new or improved uses of wheat; new or improved wheat characteristics; and new or improved uses of wheat by-products.
• The U.S. Grain Consumption Landscape: Who Eats Grain, in What Form, Where, and How Much?, ERS, USDA, 2007 - This study compared Americans’ consumption of grains with the recommendations in the Government’s 2005 Dietary Guidelines. The analysis confirmed a national preference for refined grains.
• Wheat, Briefing Room, ERS, USDA - Examines supply, use, prices, and trade for wheat, including supply and demand prospects in major importing and exporting countries. Contains data and information on U.S. wheat by class.

Processing/Manufacturing

• American Institute of Baking (AIB) - Source for education and research in the science of baking, bakery management, equipment, ingredients, cereal science, nutrition, food safety and hygiene, occupational safety and maintenance engineering.
• Economic Issues with Milling Hard White Wheat, Kansas State University, 2003 - This publication focuses on the milling properties of hard white wheat versus hard red wheat, and thus the objective of this publication is to determine the potential economic benefits from varying flour extraction rates.

Production

• Kansas State University Research and Extension
• KAWG Wheat Page
• Kansas Wheat Commission
• National Association of Wheat Growers
• Wheat Industry Research Committee

Businesses/Case Studies

• Dakota Growers Pasta: Vertical Integration in Durum Wheat & the Pasta Manufacturing Industry, Kansas State University, 2002 - This “case study” paper looks at whether a potential acquisition would be beneficial to Dakota Growers Pasta and how the board went about their decision.
• Tapping into Farming Roots, Cooperative Partners, September 2006 - The Koyen brothers of Washington Island have reintroduced wheat growing to this island off Wisconsin's Door County. The naturally grown wheat is used to brew Island Wheat Ale, a craft light beer, and specialty baking flours.

• Value Added Products (VAP) Cooperative, Iowa State University, 2008 - This cooperative was started in 2000 with “the idea and a group of 25 wheat farmers who were looking for ways to increase the value of the wheat they grow.” The wheat grown by VAP is used primarily in pizza dough, with a small percentage used for cinnamon rolls, breads and croissants.

Links checked January 2008.