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North Dakota Wheat Commission Represented on International Crop Quality Seminars

Posted: Nov 26 2019

FARGO, N.D. - (Nov. 26, 2019) - North Dakota Wheat Commission representatives have been taking part in international crop marketing seminars hosted by U.S. Wheat Associates. Led by a variety of experts including USW and state wheat commission staff, the seminars help educate U.S. wheat customers on a variety of issues including supply and demand data, trade policy updates and copy quality information. This year USW has hosted 43 seminars in 41 countries.

NDWC Policy and Marketing Director Jim Peterson says the seminars are vital to international customers that rely on crop quality reports to guide their purchasing strategies. “Customers in Europe welcomed the in-depth discussion on the 2019 crop quality, due to the extreme weather experienced during harvest. Our information is balanced against trade sources, which are often marketing multiple origins of wheat,” he said. “There are good demand opportunities in Italy this year, with good sales already made. Our biggest asset in the EU for both durum and HRS is the high protein levels found in our wheat. Customers will need to manage the other challenging factors in this year’s crop, such as lower falling numbers, as their local production is deficient in protein, and they need imports.”

The seminars present information on all six classes of wheat. This year, Peterson presented quality information on hard red spring wheat and durum in Europe, while other North Dakota wheat experts presented in South America, South Asia and Central America.

During the seminars, USW technical staff and milling and baking consultants also offer customer service and technical training to help customers work through any crop issues and help them find the best wheat for their end use needs. North Dakota State University researcher Dr. Senay Simsek presented quality data in South America and North Asia. “In addition to the crop quality data, I had the opportunity to present on some special topics, which were well received by customers,” Simsek said. “This type of technical work and interaction with customers is important to solving any issues they may be having in their mill or bakery and also offers increased demand potential if they can find increased applications for U.S. wheat classes.”

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