NCI Hosts Southeast Asia Contracting for Wheat Value Workshop | August 7 - 9, 2024

Participants comparing U.S. and competitors wheat class differences in bread products.

The Northern Crops Institute (NCI) hosted a Southeast Asia Contracting for Wheat Value workshop from August 7-9, 2024. This workshop was conducted in-person at the NCI in Fargo, North Dakota with 6 participants from Indonesia, Malaysia, and the Philippines. The course continued with the U.S. Wheat Associates after departing Fargo to the PNW.

Day one started off with a welcome and an overview of the U.S. wheat market presented by U.S. Wheat Associates. The morning wrapped up with a tour of NDSU’s greenhouse from Dr. Andrew Green. After lunch, participants listened to a presentation about grain exporting in the United States by Dr. Bill Wilson from NDSU. The group then departed NCI and spent the rest of the afternoon on tours. Participants first visited the Maple River Grain & Agronomy elevator in Casselton, ND and then a local farm in Mapleton, ND.

Participants touring the Ellison farm in Mapleton, ND.

Day two started with a presentation on the market outlook for world oilseeds and feed grains by Mike Krueger. The next presentation took a deep dive into analytical testing on various U.S. wheat qualities as flour and dough. Dr. Shahidul Islam from NDSU discussed chemical and physical tests, protein and moisture, ash, falling number tests, and more. After lunch, the North Dakota Wheat Commission presented an overview of the world and U.S. wheat supply and demand. Dr. Shahidul Islam spent the rest of the afternoon discussing the rheological lab testing on flour and dough quality, and then engaging participants in testing demonstrations.

The last day at NCI started with a presentation on flour mill management to optimize profitability by Shawn Thiele from Kansas State University. He walked participants through wheat blending, cleaning, tempering, KPI management, and more. The morning wrapped up with an evaluation on end-products and relationships to physical, chemical, and functional lab tests from U.S. Wheat Associates. After lunch, U.S. Wheat continued with a discussion of U.S. and competitor wheat classes. Participants looked into the differences and similarities between U.S. and competitor wheat for various food products such as bread, cakes, and short dough biscuit products.

U.S. Wheat Associates wrapped up the NCI portion with a discussion on the topics learned over the last few days and answered any remaining questions. Participants then traveled to Portland, OR to continue the next portion of the workshop in the PNW.

To view and register for NCI’s upcoming courses, visit www.northern-crops.com/courses.