Rediscover Wheat - December 2015

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The official publication of the Kansas Wheat Commission and the Kansas Association of Wheat Growers

DECEMBER 2015

INSIDE THIS ISSUE

HOLIDAY BREAD RECIPES PAST NATIONAL FESTIVAL OF BREADS FINALIST AND WINNER RECIPES WHEAT FOODS COUNCIL UPDATE

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Volume 2 • Number 12 www.rediscoverwheat.org The official publication of

1990 Kimball Avenue Manhattan, Kansas 66502 (785) 539-0255

KAWG MEMBERSHIP $100 per year

EDITOR

Marsha Boswell • mboswell@kswheat.com

ASSISTANT EDITOR/DESIGNER

Audrey Schmitz • commintern@kswheat.com

CONTRIBUTORS

Julia Debes • jdebes@kswheat.com Jordan Hildebrand • jhildebrand@kswheat.com

CEO

Justin Gilpin • jgilpin@kswheat.com

KAWG OFFICERS PRESIDENT Michael Jordan • Beloit

SECRETARY/TREASURER Justin Knopf • Salina

KWC OFFICERS

CHAIRMAN Jay Armstrong • Muscotah VICE CHAIRMAN Brian Linin • Goodland SECRETARY/TREASURER Mike McClellan • Plainville IMMEDIATE PAST CHAIRMAN Scott Van Allen • Clearwater

Rediscover Wheat is published by the Kansas Association of Wheat Growers (KAWG) and the Kansas Wheat Commission (KWC), 1990 Kimball Avenue, Manhattan, Kansas 66502, twelve times per year.

Contents of this publication may not be reprinted without permission.

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VICE PRESIDENT Kenneth Wood • Chapman

IMMEDIATE PAST PRESIDENT Gary Millershaski • Lakin

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In This Issue :

Recipe: Bacon Onion Baby Brioche

Recipe: Whole Wheat Chocolate Peppermint Drop Cookies Recipe: Quick Rasin Granola Breakfast Rolls Recipe: Tomato, Basil, and Garlic Filled Pane Bianco Recipe: Smokehouse Cranberry Cheese Bread IGP Stakeholder News Brief Recipe: Apple Cider Crenberry Bread Recipe: Onion Parmesan Cracker Bread Recipe: Triple Tangerine Twirling Treats Recipe: Red Velvet Cinnamon Rolls with at Twist News from National Association of Wheat Growers News from U.S. Wheat Associates Wheat Foods Council Maltby Market Analysis Upcoming Events

Bacon Onion Baby Brioche Ingredients

½ cup skim milk 1 tablespoon fresh lemon juice ¼ cup warm water (100°- 110°F) 1 teaspoon granulated sugar 1 package active dry yeast ½ tablespoon dry minced onion 1 large egg 5 tablespoons butter, softened 1 tablespoon granulated sugar 1 teaspoon baking powder ½ teaspoon salt 3 cups King Arthur Unbleached All-Purpose Flour, divided ½ cup fully cooked real bacon bits 1 ½ ounces hot pepper Monterey Jack cheese (block; not shredded) Topping 1 large egg, beaten 1 tablespoon water 2-3 tablespoons finely crushed French Fried Onions

Directions

1. In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes.

2. In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball.

3. Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 ounce) cubes.

4. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation.

Place small ball in the indentation, lightly seal edges with fingertips.

5. Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs.

6. Bake in preheated 350°F oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter.

Nutrition Information One brioche provides approximately 225 calories; 8 g protein; 27 g carbohydrate; .7 g dietary fiber; 10 g fat (5 g saturated); 55 mg cholesterol; 55 mcg folate; 2 mg iron and 358 mg sodium.

Makes 12 brioches.

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Whole Wheat Chocolate Peppermint Drop Cookies Ingredients

½ cup butter, melted 1 cup brown sugar ¾ teaspoon baking powder ½ teaspoon salt 2 large eggs 2 teaspoons vanilla extract 2/3 cup Dutch-process cocoa 1 ¾ cups white whole wheat flour 1 cup dark chocolate chips ½ cup white chocolate chips ½ cup crushed peppermint candy 36 whole peppermint candy melts (Wilton), optional

Directions 1. Preheat oven to 350°F. Lightly grease or line with parchment paper two cookie sheets.

4. Drop dough by tablespoonfuls onto the prepared cookie sheets, leaving 1 ½-inch between them.

2. In medium bowl, mix together melted butter, brown sugar, baking powder and salt. Add the eggs and vanilla, beating until smooth.

5. Bake 8 to 10 minutes, until cookies are set. Remove from oven. If desired, place a whole peppermint candy in center of each cookie. Note: cookies will be very soft coming out of the oven, but will firm up as they cool on the cookie sheet.

3. Stir in the cocoa and flour; the dough will be sticky. Mix in the chocolate chips and crushed peppermint candy.

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Nutrition Information

One cookie provides approximately 136 calories; 2 g protein; 20 g carbohydrate; 2 g dietary fiber; 6 g fat (3g saturated); 18 mg cholesterol; 7 mcg folate; 3 mg iron and 84 mg sodium.

Makes about 3 dozen cookies.

Prep Time: 10 minutes Bake Time: 8-10 minutes

Quick Raisin Granola Breakfast Rolls Directions

1. Place Raisin Bran cereal and granola in large plastic bag.

Finely crush using a rolling pin.

Ingredients

1 cup Raisin Bran cereal 1 cup granola* 1 1/2 cups water, room temperature (80ºF) 2 tablespoons unsalted butter, room temperature 2 tablespoons brown sugar 1 tablespoon honey 1 tablespoon ground cinnamon 2 tablespoons nonfat dry milk powder 1/2 cup buttermilk, room temperature 1 teaspoon salt 2 1/2 cups King Arthur Unbleached Bread Flour 1 1/3 cups King Arthur White Whole Wheat Flour 1/2 cup California raisins

2 1/4 teaspoons active dry yeast *Quaker Natural Granola with Oats, Honey & Raisins Topping: 1 cup granola 1 egg white, beaten

Nutrition Information

Makes 18 rolls. One roll provides approximately 194 calories; 6 g protein; 38 g carbohydrate; 3 g dietary fiber; 3 g fat (1 g saturated); 4 mg cholesterol; 50 mcg folate; 2 mg iron and 195 mg sodium.

Prep Time: 3 hours Bake Time: 20 minutes Yield: 18 rolls

2. Have ingredients at room temperature. Add ingredients to the bread machine’s pan as suggested by the manufacturer.

Program on DOUGH cycle (about 1 1/2 hours). Check the dough’s consistency after 5 minutes. If it is too dry, add 1/2 to 1 tablespoon water; if dough is too wet, add 1 tablespoon flour at a time to form a soft dough.

3. For topping, place 1 cup granola in plastic bag; using rolling pin finely crush. Place egg white in small bowl and beat with fork.

4. When cycle is complete, remove dough and divide into 18 equal pieces; shape into rolls.

5. Dip each roll in egg white and granola, lightly pressing granola onto dough.

6. Place rolls onto greased, 13 x 18-inch sheet pan. Cover, let rise until double.

7. Bake in preheated 350ºF oven 17 to 20 minutes or until golden brown. Remove rolls from pan and cool on wire rack.

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Tomato, Basil, and Garlic Filled Pane Bianco Ingredients

½ cup warm water (100° - 110°F) ¼ cup granulated sugar 4 teaspoons Active Dry Yeast 1 cup warm low-fat milk (100°- 110°F) 1/3 cup extra-virgin olive oil 2 large eggs 2 teaspoons salt 5 – 5 ½ cups King Arthur Unbleached Bread Flour 1 (8.5-ounce) jar oil-packed sundried tomatoes, well-drained ¾ teaspoon granulated garlic or garlic powder 1 ½ cups shredded Italian blended cheese, divided 2/3 cup chopped fresh basil

Directions

1. In a small bowl, add warm water, sugar, and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs, and salt.

Mix until well combined, about 2 minutes.

2. Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until double, about 45 minutes.

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Nutrition Information

One slice provides approximately 106 calories; 4 g protein; 14 g carbohydrate; 1 g dietary fiber; 4 g fat (1 g saturated); 14 mg cholesterol; 31 mcg folate; 1 mg iron and 175 mg sodium.

Prep Time: 4 hours Bake Time: 35 to 40 minutes Yield: 2 loaves, 20 slices each

National Festival of Breads 2009 Overall Winner Dianna Wara, Washington, IL

3. Meanwhile, thoroughly drain sun dried tomatoes; lay on paper towel to absorb moisture.

Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.

roll, about 1-inch deep to within ½-inch of the ends. Keeping cutside up, form an “S” shape. Tuck both ends under center of “S” to form a “figure eight”; pinch ends to seal.

4. Punch down dough, divide in half. Roll one piece into a 22 x 8½ -inch rectangle. Sprinkle on half of the garlic, cheese, basil, and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Place roll seam-side-down on baking sheet. With scissors, cut lengthwise down center of

5. Cover; let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.

6. Bake the first loaf in a preheated 350°F oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent overbrowning. Bake remaining loaf.

Smokehouse Cranberry Cheese Bread Ingredients

Directions

1. In small bowl, whisk together yeast, water, and maple syrup.

Wait 5 to 10 minutes for mixture to foam (proof ).

2. In the bowl of a stand mixer fitted with paddle, blend together butter and tofu until mixture is light and fluffy, about 2 minutes. Scrape sides of bowl as needed.

3. Beat in eggs one at a time.

Stir in cheese, salt, pepper, yeast mixture, and 4 cups of flour; blend well. Exchange paddle for dough hook.

4. Mix in cranberries and gradually add enough remaining flour until a soft dough forms.

Knead dough until smooth and elastic, about 8 minutes on low to medium speed. Place dough

in greased bowl, cover, and let rise until doubled, about 1 hour.

5. Deflate dough and divide in half. Shape into 6” to 7”round loaves, and place into two buttered 9”round cake pans.

Cover; let dough rise until doubled, 40 to 45 minutes. Near the end of the rise, preheat oven to 400°F. Uncover and with a sharp knife or lame, make a ¼”deep “X” slash across the top of each loaf.

6. Bake 25 to 27 minutes until golden brown, tenting with aluminum foil to prevent excess browning. An instant-read thermometer inserted into the middle of the loaf should register about 200°F. Remove from oven, and after a few minutes turn loaves out onto a rack to cool.

2 (¼ ounce) packages RED STAR® Quick·Rise™ Yeast 3 tablespoons (1 ounce) warm water (110°-115°F) 2 tablespoons (1 ounce) maple syrup 1 cup (8 ounces) unsalted butter, softened ½ cup (4 ounces) silken tofu 4 large eggs 2 cups (6 ounces) shredded smoked Gouda or smoked Cheddar cheese 1 teaspoon salt ½ teaspoon ground black pepper 4 ½ to 5 cups (19 to 22 ounces) King Arthur Unbleached Bread Flour, divided 1 cup (5 ounces) sweetened dried cranberries

Nutritional Information (1 slice, 35g): 120 calories, 6g fat, 0g fiber, 3.5g saturated fat, 0g trans fat, 13g carbohydrates, 32mg cholesterol, 95mg sodium, 4g protein, 0mg vitamin C, 1mg iron, 36mg calcium.

Yield: 2 loaves, 22 servings each.

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November 2015

STAKEHOLDER NEWS BRIEF Moving the Mission The holiday season is upon us and we’re busy with courses the rest of the year. The USSEC China Feed Manufacturing and Animal Nutrition course and the Flour Milling for Wheat Commissioners training both begin the second Pat Hackenberg week in December and will bring more than 30 participants to the IGP Institute to learn from our experts.

November featured two Buhler-KSU milling courses and a USDA Cochran Cereals and Feed Management training with participants from Morocco. The Morocco group was able to spend time with representatives from all four of the Kansas commodity groups during their two-week course. They visited locations covering the entire grain production process from fields and farms in Kansas to export facilities in New Orleans. Locations visited included a farm near Clifton, Kansas; the local MKC elevator in Manhattan; the USDA Agricultural Research Service’s Center for Grain and Animal Health Research; the Kansas Soybean Commission and the Cargill Crossroads grain elevator in Topeka, Kansas; the Bunge

In the Spotlight

• Leader of the Division of Studies and Information “The IGP Institute has an international reputation. Between science, research, extension and the farm activities, I realized that we don’t have this interaction in Morocco and I think we should. This integration is very important.”

Rediscover WH1980 E ATKimball | DECEMBER 2015 Avenue, 102 IGP Institute Conference Center | Manhattan, KS

The communications and marketing team at IGP has been traveling around the state to gather new video footage and photos of wheat, corn, soybean and grain sorghum harvest to use with our courses and promotions. Look for these in the upcoming IGP Institute Year in Review publication which will available in early January.

Please enjoy the rest of the newsletter to see all of our November happenings and other upcoming events.

Sincerely,

Pat Hackenberg IGP Institute Educational Media Coordinator

Trainings and Activities

Abderrafiê Kchit • Participant in the Cochran Program on Cereals and Feed Management for Morocco

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soybean crushing facility in Emporia, Kansas; and the Federal Grain Inspection Service in Kansas City, Missouri.

The course also featured a visit to New Orleans where we toured the Thionville laboratory headquarters, ADM’s Destrehan grain export facility and the Cargill Westwego grain export facility. At the last stop, we were able to board and tour a Panamax grain vessel.

Courses and activities held in November.

• Buhler–KSU Executive Milling (English) • Buhler–KSU Flowsheet Technology • Cochran Program on Cereals and Feed Management for Morocco • GEAPS 501 – Management Basics for Grain Facility Supervisors • GEAPS 552 – Materials Handling III • GEAPS 630 – Quality Control/Quality Assurance Practices in Flour Milling

66506–7000 | Tel. 785-532-4070 | Fax 785-532-6080 | www.grains.k-state.edu/igp | igp@ksu.edu

Buhler-KSU Executive Milling participants discuss the function of traditional pre-cleaning machines and conveying elements.

Participants from Morocco toured the USDA Federal Grain Inspection Service in Kansas City, Missouri.

As part of the field trip to New Orleans, participants in the Cochran Program on Cereals and Feed Management for Morocco toured a Panamax grain vessel.

The Buhler-KSU Flowsheet Technology course participants covered several topics including storage conditions of wheat as well as rules and principles of flowsheet design.

Where in the World A monthly look at where we’ve been as we make our way around the globe promoting U.S. commodities and IGP Institute training opportunities.

• Traveled to St. Petersburg, Florida to the AFIA Feed Manufacturer’s Conference to give a presentation on global ag trends.

• Traveled to Seoul, South Korea for customer visits and to make a presentation at the USGC–KFA annual Feed Manufacturer’s Conference.

• Visited the ASA/WISHH office in Saint Louis, Missouri to work on the AMPLIFIES project with KSU. • Participated as a speaker at the USSEC Feed Manufacturing International Certification Workshop in Bogota, Colombia.

Rave Reviews “I’m new to the world of wheat. So for me, it was really important for me to familiarize myself with the process and the language. I have really enjoyed the combination of taking everything we learned in the classroom and walking across the street to the mill and applying it. I’m leaving here with a much more technical understanding of what it takes to produce flour.”

– Edward Fish Director of Corporate Strategy at Bay State Milling Buhler–KSU Executive Milling course

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Apple Cider Cranberry Bread Directions

1. In mixer bowl, stir yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes.

2. Beat in 3 cups flour. Knead with dough hook until soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight.

Ingredients

Dough 4 1/2 teaspoons rapid rise yeast 1 cup warm water (100º-110ºF) 1/2 cup granulated sugar, divided 2 large eggs 1 cup apple cider 1 tablespoon salt 1 tablespoon fresh lemon juice 1/4 cup plus 1 tablespoon vegetable oil 6–6 1/4 cups King Arthur Unbleached Bread Flour, divided Glaze 2 cups confectioners’ sugar 1/2 teaspoon fresh lemon peel 1/2 teaspoon ground cinnamon 1/4 cup apple cider Filling 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners’ sugar 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 10

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1 2/3 cups peeled, cored, chopped Jonathan apple 3/4 cup sweetened dried cranberries, chopped 3/4 cup toasted pecans, chopped Garnish 1/4 cup sweetened dried cranberries, divided 1/4 cup toasted pecans, chopped, divided

Nutrition Information Makes 2 large loaves, 16 servings each. One slice provides approximately 241 calories; 4 g protein; 39 g carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol; 65 mcg folate; 1 mg iron and 228 mg sodium.

3. Remove dough from refrigerator and let stand 30 minutes.

4. To make filling: Mix together butter, confectioners’ sugar, lemon peel, cinnamon, and vanilla. Set aside.

5. Punch down dough; divide in half. Roll each half into a 15 x 10-inch rectangle.

Divide filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans.

Starting from long side, tightly roll up and pinch edges to seal.

6. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.

7. Bake in preheated 350ºF oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes.

8. To make glaze: Mix all ingredients, beating until smooth. Drizzle glaze over cooled loaves. Garnish with 2 tablespoons cranberries and pecans.

Onion Parmesan Cracker Bread Ingredients 1/3 cup warm water (100° 110°F) 1 (1/4 ounce) package Fleischmann’s® Active Dry Yeast 1 teaspoon honey 1 ½ cups King Arthur Unbleached All-Purpose Flour plus extra for rolling dough ½ cup King Arthur Medium Rye Flour 1 tablespoon olive oil 1 teaspoon salt 1/3 cup water, room temperature (80°F) 2 – 4 tablespoons minced dried onion 1 large egg white, beaten 2 tablespoons fresh grated Parmesan cheese, divided

Directions

1. Place kneading blade in 8-cup food processor bowl. Add 1/3 cup warm water, yeast and honey; pulse a few times. Let stand 10 minutes.

pastry brush, otherwise, the surface will become gummy when you brush on the egg white and reduce the crispiness.

2. Add all-purpose flour, rye flour, olive oil, salt, water and onion.

Pulse 3 to 4 times to mix; process 1 minute. Dough should form a ball around the blade. If additional water or flour is needed, add by the tablespoon.

5. Allow dough to rest 5 minutes.

Brush egg white on dough; sprinkle with half the cheese.

3. Place dough in lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place 45 minutes.

4. Arrange oven racks at the top and bottom. Preheat oven to 400°F. Divide dough into four equal balls.

Working with one ball at a time, roll dough into a 12 to 13-inch circle.

Place on a 16 x 14 - inch piece of parchment paper; roll out the remaining dough, placing each on sheets of parchment paper. Dust any remaining flour off dough with

6. Slide one parchment sheet onto a 16 x 14- inch baking sheet, and repeat with a second baking sheet and another bread portion on parchment. Place one baking sheet on top rack, the other baking sheet on bottom rack; bake 4 to 5 minutes, then reverse sheets top to bottom for another 4 to 5 minutes.

Dough should puff up in places and turn golden. Remove breads from parchment paper and place on cooling rack. Repeat with remaining two pieces of dough. Note: The last two breads usually bake faster, as the sheets are now hot, so watch carefully. Break into pieces to serve or place in an airtight container to store.

Nutrition Information Makes 4 (12 to 13-inch) cracker breads, 8 servings each.

One serving provides approximately 37 calories; 1 g protein; 6 g carbohydrates; .45 g dietary fiber; 1 g fat (0 g saturated); 0 mg cholesterol; 14 mcg folate; .33 mg iron and 85 mg sodium.

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Triple Tangerine Twirling Treats Directions

1. Coarsely chop one- half tangerine. (Do not peel.) Place into food processor and finely chop.

Spoon into measuring cup; add enough hot water to measure ½ cup.

Set aside.

2. Juice remaining tangerines to measure 5 tablespoons. Add water if juice is too scantly. Set aside.

cornstarch. Cook over medium high heat, stirring constantly, until thick. Cool.

9. Preheat oven to 375⁰F. Make indentations in centers of risen rolls. Fill each indentation with one teaspoon tangerine filling.

10. Bake 10 to 13 minutes to a delicate golden. Do not over bake.

3. In mixer bowl with paddle, place Remove to cooling rack.

3 cups flour, yeast, 3 tablespoons 11. Blend remaining tablespoon sugar, and salt; stir until combined. juice with confectioners’ sugar until 4. Warm chopped tangerine smooth. Drizzle over warm rolls. mixture to 120⁰F. Add to bowl, along with 1/3 cup butter and eggs.

Change to dough hook and gradually add enough remaining flour to make One roll provides a soft, smooth dough. Knead 5 to 8 approximately 264 calories; 6 minutes. g protein;41 g carbohydrate; 5. Place dough into greased bowl.

1 g dietary fiber; 9 g fat (5 g Cover; let rise until double, 30 to 40 saturated);67 mg cholesterol; minutes.

56 mcg folate; 2 mg iron and 214 mg sodium.

6. On lightly floured surface, roll

Nutrition Information

dough to 15 x 12-inch rectangle.

Spread with remaining butter.

Starting with 12-inch side, fold 1/3 dough over center, and fold over again to form a 12 x 5-inch rectangle. Pinch seams together.

7. Cut into twelve 1-inch strips.

Stretch and twist dough, shaping into coils on greased or parchment paper-lined baking pans, tucking ends under. Cover; let rise in warm place until double, about 30 to 40 minutes.

8. Meanwhile, in a small saucepan, combine 4 tablespoons tangerine juice, remaining sugar, and 12

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Ingredients

2 juicy tangerines 3 ½ cups King Arthur AllPurpose Flour 2 (¼ ounce) packages rapid rise yeast 1/3 cup granulated sugar, divided 1 teaspoon salt ½ cup (1 stick) unsalted butter, softened, divided 3 eggs, beaten 1 teaspoon cornstarch 1/3 cup confectioners’ sugar

Prep Time: 60 minutes Bake Time: 13 minutes Yield: 12 rolls

Red Velvet Cinnamon Rolls with aTwist Directions

1. Thoroughly drain beets in a colander; puree in food processor.

2. Have all ingredients at room temperature (77° to 85°F). Place dough ingredients in bread machine pan in the order suggested by manufacturer. Set bread machine for DOUGH cycle. After 5 minutes, check dough consistency.

Dough should form a soft ball around paddle. If necessary, add a teaspoon of flour or water to the dough until the right consistency is reached.

Ingredients

ICING 2 ounces cream cheese, softened DOUGH (Made in 1 to 1 2 tablespoons butter, softened ½-pound capacity bread 1 cup sifted confectioners’ machine) sugar ½ cup puréed beets (canned or 1 teaspoon vanilla extract cooked fresh*) 2- 3 teaspoons low-fat milk ½ cup water (80° - 85°F) ¼ cup chopped, toasted pecans 1 tablespoon butter, softened *Freshly cooked beets give a 1 large egg brighter red color; allow 45 ¾ teaspoon salt minutes to 1 hour to cook.

1 cup King Arthur White Whole Wheat Flour 1 ¾ cups King Arthur Unbleached All-Purpose Flour 2 tablespoons unsweetened One roll provides baking cocoa approximately 207 3 tablespoons granulated sugar calories; 4 g protein; 32 g 1 (1/4 ounce) package active dry carbohydrates; 2 g dietary yeast fiber; 7 g fat (3 g saturated); 26 mg cholesterol; 19 mcg FILLING folate; 1 mg iron and 133 mg 1 tablespoon butter, softened sodium.

3 tablespoons granulated sugar 1 ½ teaspoons ground Prep Time: 3 hours, 45 cinnamon minutes 1/3 cup milk chocolate or Bake Time: 12 minutes semisweet chocolate chips Yield: Makes 16 rolls

Nutrition Information

3. When dough cycle is complete, place dough on lightly floured work surface and roll into a 10 x 16-inch rectangle. Brush dough with 1 tablespoon butter, keeping ½-inch away from 16-inch sides.

4. Combine sugar and cinnamon; sprinkle lengthwise over half of dough.

Sprinkle and press chocolate chips over sugar-cinnamon mixture. Fold other half of dough over filling, forming a 5 x 16-inch rectangle. Press together and seal 16-inch edge.

5. Cut dough into sixteen 1 x 5-inch strips. Twist each strip and form into a coil, pinching end underneath roll to seal. Place 2 inches apart on parchmentlined baking sheets. Cover; let rise until almost double, about 45 to 55 minutes.

6. Bake in preheated 375°F oven 10 to 12 minutes. Remove rolls to rack.

7. In a medium bowl, stir together all icing ingredients except nuts, beating in enough milk to make drizzling consistency. Stir until smooth and well blended. Drizzle icing on cooled rolls; sprinkle on nuts.

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News from : NAWG Weekly Updates November 12, 2015 NAWG Advocates for Swift Congressional Consideration of TPP The Obama Administration released the text of the recently concluded Trans-Pacific Partnership (TPP). Following initial review, the NAWG Board of Directors and U.S. Wheat Associates (USW) Board of Directors together called on Congress to quickly consider the agreement once it is presented to them. The agreement will provide for immediate duty-free access for U.S. wheat in Vietnam and it will create country-specific quotas for additional U.S. wheat exports to Japan. Congressional approval of TPP could also open the door to adding in other countries to the TPP framework. NAWG President Brett Blankenship participated in a press conference with USDA Foreign Agricultural Services Administrator Phil Karsting and other agricultural commodity organizations to urge quick Congressional support and action on this important trade deal.

Bill to Drastically Cut Crop Insurance Introduced in Congress Senator Jeff Flake (R-AZ) and Reps. Ron Kind (D-WI) and Jim Sensenbrenner (R-WI) introduced legislation in both chambers of Congress that would slash more than $24 billion from crop insurance over 10 years. This legislation reflects similar bills and amendments these specific members of Congress have offered in previous years which have failed to advance. Specifically, the legislation would prohibit premium support for producers with more $250,000 adjusted gross income and it would cap the support at $40,000 per producer. It would also eliminate any support for the Harvest Price Option. Additionally, the bill would cap the rate of return to crop insurance companies at 8.9 percent. NAWG has consistently opposed any cuts to the crop insurance program, as well as any legislation that would reopen the 2014 Farm Bill.

Wheat Growers Act to Revitalize U.S. Wheat Industry The National Wheat Foundation (NWF) and NAWG announced a joint effort to develop a comprehensive business plan to

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revitalize the U.S. wheat industry.

The National Wheat Action Plan will be a collaborative effort developed with strategic input from key stakeholders across the industry. This effort will serve as a catalyst to increase public and private research, and improve wheat productivity and farmer profitability.

The wheat industry has been experiencing decreased profitability in comparison to other crops, a lack of significant productivity gains, increased global competition and negative consumer sentiment regarding the healthfulness of wheat-based products. The effort has already attracted significant support from industry partners including: CropLife America, Monsanto, Syngenta and WinField. For more information on the National Wheat Action Plan, visit the NWF website at http://wheatfoundation. org/national-wheat-action-plan/.

Wheat Leaders Attend Fall Wheat Conference The grower-leaders of NAWG and USW held their Fall Wheat Conference in western Nevada.

Following is a recap of committee meetings. The next NAWG Board and committee meetings will be at the Wheat Industry Winter

Conference in Washington, D.C. February 2-6, 2016 at the Hyatt Regency Capitol Hill.

Domestic and Trade Policy Committee NAWG’s Domestic and Trade Policy Committee heard updates from staff about several pending policy issues including Farm Bill implementation, the impact of the budget agreement on crop insurance, Grain Standards Act reauthorization, immigration reform, and Unmanned Aerial Vehicle regulations, among other issues. Additionally, the committee heard from Mike Steenhoek, executive director of the Soy Transportation Coalition, about a number of highway and rail transportation issues affecting the agriculture industry. USDA Deputy Undersecretary Alexis Taylor briefed the Committee on many of the details of the TPP agreement.

The committee also approved a resolution that had been previously considered by the Joint International Trade Policy Committee and the USW Board to urge the U.S. Trade Representative to pursue a case before the World Trade Organization (WTO) against any country currently in violation of its international trade commitments. The resolution comes on the heals of a study recently released by USW and NAWG showing that the distorting agricultural support programs in China, India, Turkey, and Brazil are costing U.S. farmers nearly a billion dollars a year in lost revenue.

Joint International Trade Policy Committee The Joint International Trade Policy Committee heard from NAWG and USW staff about the econometric study commissioned

by USW as well as the details of the recently concluded TPP. After reviewing the details of the agreement, the Committee urged Congress to take swift action in considering the agreement, once the President officially presents it for consideration.

In addition to reviewing the TPP agreement, the Committee heard from Domestic and Trade Policy Committee Vice Chairman Ben Scholz, a Texas wheat grower, about his trip earlier this year to Cuba. Scholz was part of an agricultural trade delegation from Texas to explore potential trade opportunities for U.S. wheat farmers.

Joint Biotechnology Committee The Joint Biotechnology Committee, consisting of NAWG and USW Board members, heard updates from staff on GMO labeling of food products, White House Office of Science and Technology Policy efforts to update the Coordinated Framework for Biotechnology, and EU member country “opt out” of GM crop cultivation, as well as company updates regarding their current wheat research.

Dave Jenkins with EGT presented information on the complex issue of segregation in GM and non-GM grain handling. Mike Firko, Deputy Administrator of APHIS Biotechnology Regulatory Services at USDA, also presented on the proposed changes to GMO wheat field trials. Dr. Firko went

in depth regarding his agency’s thought process behind the proposed changes, current crops that are under permitting field trials and answered questions regarding the proposed change.

Environment and Renewable Resources Committee NAWG’s Environment and Renewable Energy Committee met to discuss environmental regulation and conservation efforts impacting wheat growers.

During the meeting, the committee heard from the U.S. Environmental Protection Agency (EPA) regarding the proposed pesticide certification regulation.

The committee will be preparing written comments for NAWG to submit prior to the December 23 deadline. The Committee also discussed legislation and legal actions surrounding the Waters of the United States (WOTUS) regulation developed by the EPA and the U.S. Army Corps of Engineers. The committee will be reaching out to USDA regarding the inconsistent administration of the Conservation Stewardship Program between counties and states. Finally, the committee is exploring issues related to drought in the Western wheat growing areas, and creative ideas to help mitigate the effects of the drought that could benefit wheat growers.

Research and Technology Committee NAWG’s Research and Technology Committee had a packed agenda. The committee reviewed the concern of the National Wheat Improvement Committee regarding USDA Agricultural Research Service funding cutbacks affecting WHEEAT AT || DECEMBER DECEMBER 2015 2015 15 15 Rediscover WH

Quality Labs across the wheat belt. The committee also discussed the practice of shifting funds away from field stations and other agronomic research by the USDA ARS, without any input from NAWG, to other areas of need that are deemed a higher priority. The committee approved a proposed policy resolution designed to encourage USDA ARS to avoid this practice in the future.

In addition, Kellye Eversole, CEO of the International Wheat Genome Sequencing Consortium, updated the committee on the progress of sequencing the wheat genome and Dr. Mike Firko, APHIS Deputy Administrator, discussed current biotech regulations and plans for future changes to regulations that will impact GMO wheat research.

NAWG Industry Partners Council The semi-annual meeting of the NAWG Industry Partners Council, comprised of companies and organizations providing products and services to U.S. wheat growers and the wheat value chain, met adjacent to the 2015 Fall Wheat Conference on November 3. Tim O’Connor, the recently appointed president of the Wheat Foods Council, provided the featured presentation. O’Connor provided information about the Council, how it operates, the current issues related to the various wheat foods, and how the Council is working to favorably resolve those issues.

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November 19, 2015 Highway Bill May Get Another Short Term Extension Conferees from the House and Senate have begun formal negotiations of a longterm surface transportation reauthorization bill. Both chambers have passed their own versions, and a conference committee has been established to work out the differences between the two. In addition to policy differences, the two overarching questions facing negotiators are funding mechanisms and authorization length. Both chambers’ bills would authorize the program for six years; some Members of the conference committee have called for shortening the timeframe in order to help address funding challenges.

With these and other questions still unresolved, the House of Representatives passed another short-term extension of the current authorization extending to December 4 in order to provide additional time for negotiations.

NAWG is hopeful the Senate will also pass a short-term extension.

NAWG Submits Comments to OSTP Earlier this summer the White House Office of Science and Technology Policy (OSTP) released a memo to three government agencies— the U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA) and the Food and Drug Administration (FDA)—requesting that each agency review and update the Coordinated Framework for the Regulation of Biotechnology

originally released in 1986 and updated in 1992. The purpose of the Framework is “to develop a long-term strategy to ensure that the system is prepared for the future products of biotechnology” and to build consumer confidence in the technology and regulatory system.

This fall the White House opened a public comment period and also held their first public meeting on the Framework, inviting members of the public to present oral testimony.

NAWG, with industry partners and other commodity groups, submitted comments hoping that “this review process will facilitate continued development and commercialization of safe, beneficial and improved varieties of all crops so that more producers can realize the benefits biotechnology provides.”

The comments express concern with the expanded regulatory requirements by some agencies.

The comments support three goals that government policy should follow in new breeding techniques: government policies should be science and riskbased, predictable, and promote innovation and advancements in breeding; governments should not differentially regulate products developed through precision breeding tools that are similar to or indistinguishable from products resulting from more traditional breeding tools, since such similar products are not likely to pose different risks; and governments should avoid creating new trade barriers or disruptions due to non-harmonious policies and practices.

Alliance Weighs in on the U.S.China Joint Commission on Commerce and Trade NAWG joined the U.S. Biotech Crops Alliance (USBCA) letter to Secretaries Vilsack, USDA; Pritzker, Department of Commerce and Ambassador Froman, U.S. Trade Representative on the upcoming U.S.-China Joint Commission on Commerce and Trade (JTTC).

As the U.S. prepares for the JTTC and continues to discuss biotechnology with China, the USBCA is looking for follow-up on the short-term commitments made by China to advance the full queue of products, after Chinese President Xi Jinping’s recent U.S. visit. The letter stresses the need for action to be taken by the People’s Republic of China on biotech approval, timely application feedback and issuing decisions during the application timeline. This letter comes shortly after the inaugural U.S.-China Strategic Agricultural Innovation Dialogue held in Washington, D.C. earlier this fall.

and future wheat research. This year’s participants represented the wheat-growing states of North Carolina, Oregon, North Dakota, Oregon, Missouri, South Dakota and Montana.

National Wheat Foundation Accepting Scholarship Applications

school and college students who have demonstrated success in academics and leadership roles.

All applications must be sent on or before December 11, 2015 to pmillard@wheatworld.org.

Scholarships will be awarded at the 2016 Commodity Classic in New Orleans, La.

NWF, through support from BASF, will again award four students the Jerry Minore Memorial Scholarship. The scholarship honors both high

Wheat Leaders Participate in 19th Annual WILOT Program The National Wheat Foundation’s (NWF) Wheat Industry Leaders of Tomorrow (WILOT) Program, funded by a generous grant from Monsanto, concluded its 19th class in St. Louis, Mo. This intensive sixday program provides practical training for new and emerging wheat farmer leaders in the areas of agriculture policy, advocacy, wheat organization integration, social and traditional media training, working with diverse personalities, building consumer trust, and the direction of current Rediscover WH WHEEAT AT || DECEMBER DECEMBER 2015 2015 17 17

News from : November 5, 2015 Taking Stock of the 2015/16 Global Wheat Supply and an Early Look Ahead

By Stephanie Bryant-Erdmann, USW Market Analyst With the 2015/16 harvest wrapped up in the Northern hemisphere, it is a good time to take stock of the global situation and look ahead to 2016/17. In its October World Agriculture Supply and Demand Estimate (WASDE), USDA projected the 2015/16 global wheat crop will reach a record 733 million metric tons (MMT), up 1 percent from the previous record of 725 MMT set last year. An increase in total output for half of the major exporters is expected and for the other half, a decrease.

2015/16 Northern Hemisphere Harvest. USDA estimates the 2015/16 U.S. wheat production increased 700,000 metric tons (MT) from last year to 55.8 MMT, but fell 3 percent below the 5-year average of 57.8 MMT. The slight increase in production resulted from an increase in harvested acres to 47.1 million acres (19.1 million hectares) this year, up 2 percent from 2014/15 and 1 percent above the 5-year average.

This increase offset lower planted area and average yields similar to those seen last year. As of Sept.

30, USDA estimates total planted 18 18 Rediscover RediscoverWH WHEEAT AT| |DECEMBER DECEMBER2015 2015

area for the crop harvested in 2015 was 54.6 million acres (22.1 million hectares), down 4 percent from the prior year and 1 percent below the 5-year average. USDA predicts 2015/16 U.S. yields to average 43.6 bu/ac (2.93 MT per hectare) similar to 2014/15 yields, but 4 percent below the 5-year average.

Despite a dry autumn, the Black Sea region — responsible for roughly 14 percent of total global production — produced its third consecutive bumper crop in 2015/16 thanks to timely spring rains and favorable weather conditions throughout most of the growing season. The Russian Agricultural Ministry estimates Russian production reached 63.8 MMT, the largest in 6 years and up 4 percent from last year despite dry conditions in several key wheat-growing regions. Russian exports slowed this summer due to the implementation of a wheat export tax that was reduced on Oct. 1. In Ukraine, spring rains improved yields, but reduced overall quality of the crop. According to the Ukrainian Agriculture Ministry, Ukrainian wheat production was similar to last year’s crop — reaching 24 MMT — but only 40 percent will be of milling quality, down from 54 percent in 2014/15. The Kazakhstan Agriculture Ministry estimates wheat production reached 14.7 MMT, up from 12.9 MMT last year.

According to analyst group Strategie Grains, the European Union (EU) produced 150 MMT of wheat, down 3 percent from last year, but still accounting for 21 percent of global wheat production. However, this year’s crop has few of the quality issues that plagued the 2014/15 crop, with an estimated 72 percent of the crop expected to be of milling quality, up from 60 percent last year and up from the 3-year average of 68 percent. France, the EU’s top wheat producer, produced 40.2 MMT of wheat, up from 37.5 MMT last year.

In its Oct. 22 report, Agriculture and Agri-Food Canada reported a 10 percent decrease in Canadian wheat production to an estimated 28.8 MMT due to a decrease in planted area and droughts in Saskatchewan and Alberta.

If realized, production would be slightly ahead of the 5-year average of 28.5 MMT and account for 4 percent of global wheat production. Canadian wheat supply decreased 17 percent year-over-year due to the lower production and lower beginning stocks. While 2015/16 Canadian durum quality improved this year, Canadian wheat export market share will decrease to an estimated 12 percent, due to the decrease in supply compared to 15 percent in 2014/15.

2015/16 Southern Hemisphere Harvest. While the Southern hemisphere accounts for only 7 percent of global wheat production, the hemisphere’s two major exporters, Australia and Argentina, are responsible for 19 percent of global wheat exports.

The Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) decreased their estimate of Australian wheat production to 24.0 MMT from 25.3 MMT in their October report due to the El Niño currently affecting the country.

According to the International Grains Council (IGC), planted acres of 34.1 million acres (13.8 million hectares) is stable and any fluctuation in production will be due to changes in yield.

The country is in the early stages of harvest, and weather will still determine the final yield potential and quality with New South Wales, Australia’s largest wheat producing state, forecast to receive up to 7.87 inches (200 mm) of rain this week.

Argentine wheat production will drop to an estimated 9.5 MMT in 2015/16, 19 percent lower than last year’s 11.8 MMT, according to the Buenos Aires Grain Exchange.

According to IGC, wheat planted acres in Argentina fell 28 percent year-over-year due to higher input costs, limited credit availability and unattractive prices. Harvest will start in a few weeks, and weather will still determine the final yield potential and quality.

2016/17 Crop Planting Progress. Winter wheat planting is underway in the Northern hemisphere, and the markets are closely watching the weather in

the world’s largest production areas. According to USDA’s Nov. 2 weekly crop progress report, winter wheat planting in the United States is 88 percent complete, which is 90 percent behind the 5-year average on the same date with 72 percent emergence. USDA estimates 49 percent of the crop is in good or excellent condition, compared to 59 percent last year, while 39 percent is fair and 12 percent is in poor or very poor condition, up from 7 percent last year.

Parts of Ukraine’s wheat producing region are experiencing the driest fall in 50 years, according to a Nov. 2 Reuters report. The drought may negatively affect the country’s wheat production, which accounted for 4 percent of global wheat production in 2015/16 by USDA’s estimates. As of Oct. 27, the Agriculture Ministry of Ukraine estimates Ukrainian farmers will plant 15.3 million acres (6.2 million hectares) of winter wheat for 2016/17, down 1.73 million acres (700,000 hectares) from the prior year.

According to UkraAgroConsult, a Black Sea agricultural consultancy, winter wheat planting is 81 percent complete, 15 percentage points behind the 2015/16 pace of 96 percent on the same date.

IGC reports Russian farmers are expected to plant winter wheat on 633 million acres (256 million hectares) in 2016/17, up 1 percent from 2015/16 levels due to increases in domestic prices. Key wheat producing areas had low sub-soil moisture at planting, but recent rains should improve prospects across much of the country. As of Oct.

27, UkraAgroConsult estimates Russian winter grains sowing at 91 percent complete, a little behind the 2015/16 pace.

Buyers can learn more about the 2015/16 U.S. wheat crop by downloading the 2015 USW Crop Quality report at www.uswheat. org/cropQuality.

Protein, DNS and Value All Up in the New HRS Crop Early seeding and generally good conditions helped U.S. wheat farmers produce a hard red spring (HRS) crop with excellent quality for 2015/16. At the same time, global supply and demand favors spring wheat buyers looking for higher protein and sound kernel traits at “bargain” prices.

A warm, dry spring allowed planting to begin in early April, about three weeks ahead of normal. With steady progress, planting was complete in most areas by the end of May. The central and eastern regions produced a larger share of the 2015 crop due to higher planted acres and record yields, as predicted on the spring wheat tour in North Dakota, featured in the July 30, 2015 issue of “Wheat Letter.” In the West, minor to severe drought stressed the crop much of the season, resulting in production falling below 2014 numbers.

This year, the HRS Wheat Quality Lab at North Dakota State University collected and analyzed 805 samples representing approximately 98 percent of the 2015 HRS crop from Minnesota, North Dakota, South Dakota, Montana, Washington, Oregon and Idaho. The samples were segregated by export region RediscoverWH WHEEAT AT| |DECEMBER DECEMBER2015 2015 19 19 Rediscover

(East and West) and composited by protein range: less than 13.5 percent, 13.5 percent to 14.5 percent and more than 14.5 percent.

Wheat and Grade Data. The average grade is No. 1 Dark Northern Spring (DNS) with more than 90 percent of the samples grading No. 1, and more than two-thirds classified as DNS. This is a notable improvement over the 2014 crop. The overall average test weight of 61.6 lbs/bu (81 kg/hl) with 0.3 percent damage and 77 percent vitreous kernels, with 80 percent of test weights averaging more than 60 lbs/ bu (78.9 kg/hl).

Average protein is 14.1 percent (12 percent mb), up from 13.6 percent in 2014 and similar to the 5-year average. Protein averages 14.3 percent in the West and 13.9 percent in the East, with each region showing improvement in kernel protein levels compared to 2014. Sixty-four percent of the samples in the West and 60 percent in the East are above 14 percent protein, and less than 15 percent fell below 13 percent protein in both regions.

In its regional HRS report, the North Dakota Wheat Commission (NDWC) spoke to the effect of late-season conditions on protein. "A warmer, drier finish to the growing season favored the higher protein average," the report stated. "An extended period of warm, dry conditions supported the harvest of a sounder, drier crop compared to 2014."

The warm, dry harvest also secured a crop with lower kernel moisture and improved crop soundness relative to 2014. Kernel moisture is 12 percent, about 20 20 Rediscover RediscoverWH WHEEAT AT ||DECEMBER DECEMBER2015 2015

one-half percentage point lower than 2014, and the average falling number is 371 sec, up from 337.

More than 60 percent of the crop in both regions exceed 400 sec, and less than 2 percent fall below 300 sec. Disease pressures were minimal and more isolated than in 2014. The vast majority of the samples analyzed had no detectable DON with the overall average reported as less than the DON detection limit of 0.5 ppm – the same as 2014 and the 5-year average.

Flour and Baking Data. The overall Buhler Laboratory Mill flour yield averages 67.5 percent, up 1.5 percent from 2014, with similar improvement shown in both regions. Average flour ash content is 0.52 percent, up from 0.45 percent in 2014, paralleling the higher kernel ash in the 2015 crop. Wet gluten values average 34.3 percent, up from 31.9 percent last year and similar to the 5-year average. Amylograph values are very high, reflecting the soundness of the 2015 crop, while extensograph resistance and extensibility are similar to 2014 and the 5-year average. An average W value of 312 (10-4 J) indicates a slightly weaker crop compared to 392 in 2014 and the 5-year average of 365. The P/L ratio fell to 0.71 compared with 0.99 in 2014. Absorption values are similar to 2014, averaging 62.1 percent, but lower than the 5-year average. Absorption values are about 1 percentage point higher in the West compared with the East, but absorption increases with protein in both regions.

Farinograph stability time of 10.8 min is up from 9.4 in 2014 and similar to the 5-year average.

Specifically in the East, stability

times average at 10.4 min, while the West shows slightly stronger values at 11.2 min. Both regions’ stability improved with protein levels, ranging from 8.8 min in the low protein segment to 12.7 min in the high protein.

Buyers should be pleased with the value of such good quality.

Dan Maltby, consultant for the Risk Management Group in Minneapolis, MN said in a recent DTN report, “This year, so far, there has been a stunning collapse of protein premiums.

This is directly a result of this crop averaging almost a full point higher in protein than last year.

Fifteen [percent protein HRS] averaged a 90-cent premium in those 10 years (2005/06 to 2014/15) and currently 15s are quoted at a 70-cent premium to 14s, so in my opinion, they are historically a bit of a relative bargain."

U.S. wheat farmers, through their state commission membership in USW, and USDA’s Foreign Agricultural Service fund the annual crop quality survey of all six U.S. wheat classes.

USW’s 2015 Crop Quality Report, Regional HRS reports, along with regional reports for all six U.S. wheat classes, are available at www.uswheat.org/cropQuality.

USW is also sharing the results of the survey with hundreds of overseas customers at several upcoming events, including USW's annual crop quality seminars. Buyers are encouraged to construct specifications carefully to be sure they receive qualities that meet their needs.

Transferring Knowledge Helps Millers Sustain Their Business

By Mark Fowler, Associate Director, IGP Institute, Kansas State University The mission of the IGP Institute is “to provide innovative and relevant education and technical programs to enhance the market preference, consumption and utilization of U.S. cereal grains, oilseeds and their value-added products for the global grain industry.”

At the end of a 12-year career at the IGP Institute, I reflect on the transfer and sharing of knowledge that I have been part of while contributing to the mission of IGP. Connecting U.S. producers with international processors is a vital part of advancing the wheat industry in the United States and improving the efficiency of the global milling industry helping to feed a growing world population.

Both parties benefit with increased understanding of the where and how wheat is grown and processed into flour for a variety of baked goods. When we discuss the enormity of the global wheat market, it is easy to forget that our supply chain begins with dedicated producers harvesting and delivering quality wheat, one truck at a time from the farm to the elevator. Then, on the other side of the world, the supply chain ends as the miller delivers flour one bag at a time to local bakers.

Through the years, the lessons I have learned as an educator can be compared to the lesson John Oades from USW first introduced me to when discussing the value of wheat to the miller. It is a message that remains relevant today.

John said millers should examine value differences of all wheat types to meet the needs of the customer, at the right price, consistently, to maintain repeat business and gain new customers.

I have repeated John’s message over the years, incorporating it in to several courses reaching several hundred millers.

As I transition from IGP and Kansas State University, I leave you with this revision of John’s message.

Millers should continue to examine the value of training to meet the needs of the customer by advancing the knowledge and skills of their most valuable resource, their employees. At any price, training of employees pays dividends back to the employer through innovation and employee competence working to improve the process, and profits for the company. By consistently supporting the training needs of employees, the quality of service to your customers improves.

Well-trained employees are better prepared to serve the needs of your customers, keeping them happy and helping to maintain repeat business. Finally, welltrained employees help gain new customers by delivering quality service and portraying a positive company image.

Training extends beyond any one company or one training institution. Continuous education and training is central to advancing the wheat and milling industry. While I will no longer be a full-time educator at Kansas State University, I will continue the practice of sharing and transferring knowledge with colleagues at my new company

as well as consulting and participating in courses at Kansas State, USW and throughout the industry.

Editor’s Note: Mark Fowler recently joined Farmer Direct Foods, Inc., as President and Chief Executive Officer. Farmer Direct Foods is a Kansas farmer owned cooperative that markets highquality baked products made with flour from hard white wheat. Read more at the Farmer Direct Foods website. USW thanks Mark for his dedication to milling education and service to U.S. farmers and their customers around the world.

National Trade Estimate Report Supports Growers and Wheat Market

By Ben Conner, USW Deputy Director of Policy Imagine your boss asked you to write a report each year covering all trade barriers — of every kind, in every industry, imposed by every country — and you might have some understanding of the monumental task Congress gave to the Office of the U.S. Trade Representative (USTR) more than 30 years ago. The agency releases the report, titled the National Trade Estimate (NTE), every year as the culmination of months of information gathering on the policy challenges facing the wide variety of goods and services exported from the United States.

The office of the USTR again asked for help from the industries confronted by these barriers on a daily basis to complete its 31st report. Policy challenges are a common theme for the U.S. wheat industry, so last week USW again submitted its NTE submission to USTR. RediscoverWH WHEEAT AT| |DECEMBER DECEMBER2015 2015 21 21 Rediscover

Most of the policy challenges U.S. wheat exports face are not new, though over time our understanding of the impacts has improved. We group these challenges into four broad categories: market access; sanitary and phytosanitary (SPS) barriers; domestic subsidies; and export subsidies.

Anything preventing a product from entering a country or makes entry artificially expensive is a market access barrier. Most commonly, these are tariffs and quotas. Because there are so many common barriers allowed under the rules of the World Trade Organization (WTO), the NTE focuses on the issues that conflict with WTO rules.

Sometimes these relate to tariff administration and quotas, such as China’s refusal to reallocate unused portions of the state-run share of its quota – something it is required to do under WTO rules. There are also technical market access barriers that make a product artificially uncompetitive, such as Canada’s law that automatically assigns imported U.S. wheat, with no quality consideration, to the cheapest class, vastly reducing any potential returns to farmers.

One particular form of a market access barrier is an SPS restriction. This sort of measure prevents imports due to health, safety or environmental concern.

However, there are numerous examples of countries using SPS barriers to protect domestic producers from imports when there is no scientifically legitimate reason to do so.

Another major concern is domestic subsidies to wheat farmers in foreign countries that 22 22 Rediscover RediscoverWH WHEEAT AT| |DECEMBER DECEMBER2015 2015

are out of compliance with WTO commitments. Every country has a right to support their farmers, but the purpose of WTO rules is to prevent countries from subsidizing their farmers in a way that has a negative effect on farmers in other countries. A recent study found that subsidies in China, India, Turkey and Brazil are costing U.S. farmers nearly a billion dollars in annual revenue.

Export subsidies, provided by Turkey and slightly less frequently

by Brazil and India, provide a more direct spillover effect.

The task Congress entrusted to USTR is an unenviable but important one. Countries need to play by the rules so producers in every country can compete on an even-playing field. Trade agreements and WTO commitments will slowly lose their relevance to trade if countries continue breaking the rules and their offenses are not addressed. There will be very few winners if that happens.

USW’s latest NTE submission is posted online at http://www. uswheat.org/policyStatements /doc/2CB30669202BA4 EA85257E F4007BCCD6/$File/ UPDATED%20US%20 Wheat%20 Associates%20-%20 Full%20NTE%20Submission %20-%20Oct%2028%202015. pdf?OpenElement.

Food Aid Donors Defend Benefits of Monetization

By Elizabeth Westendorf, USW Policy Specialist At the end of September, the House Committee on Agriculture held a hearing on U.S. International Food Aid Programs, focusing on stakeholder

perspectives. Witnesses included the Catholic Relief Services, Food for the Hungry, Didion Milling, Breedlove Foods, Inc., American Soybeans Association and USA Rice. Wheat is the largest commodity used in international food aid programs, making up 40 percent of donations. The hearing was important because it pushed back against the false premise that agricultural groups no longer care about food aid programming, a message shared in hearings among the foreign affairs committees on food aid “reform.”

Not only would reform minimize the role of U.S. agriculture in food aid, it would be a loss to current programming efforts and the unique benefits of using U.S. food in food aid.

We have seen these kind of benefits in practice time and again, most recently in monetization successes in Ethiopia, Malawi and Mozambique. Sending in-kind aid to these countries helps in ways a cash donation or locally purchased food cannot.

Thanks to monetization through Title II funding, Mozambique grew from two mid-sized mills in the 1990s to more than seven in 2015. Monetization transactions have less restrictive payment terms than commercial or cash interactions, allowing millers time to build capital with longer payment periods.

Additionally, the mills were able to conduct transactions in their local currency when access to foreign currency was limited. The monetization programs allowed the mills to produce better quality wheat flour because high quality U.S. wheat was readily available to them, and because USW followed

up on those wheat purchases with technical support to millers and bakers in the country. These benefits are all in addition to the developmental gains to the country from the original NGO project the sale funded.

USDA FAS reports positive results from the monetization of wheat in Ethiopia. Introducing the superior quality of U.S. wheat to a traditionally price-driven market has given U.S. wheat a favorable view in the mind of one of Ethiopia’s larger mills, a positive experience makes the mill more likely to buy U.S. wheat in the future and benefits an agricultural development project with funding.

A miller in Malawi pleaded for a wheat monetization project through the FY 2016 Food for Progress application cycle, saying, “With the dire need for food support due to a bad maize crop, and with bread being considered a ‘staple food’ the supply of wheat into Malawi will benefit the population extensively.” The country anticipates a slowdown in the availability of foreign currency as the tobacco season ends.

Monetizing wheat would provide high quality supplies of a staple commodity they may not be able to access otherwise.

USW foreign offices play an important role in implementing food aid programming as a part of its overall commitment to quality and service. Technical support helps new mills adjust to using high quality U.S. wheat and allows them to make the most of the superior inputs to which they would otherwise not have access.

USW goes beyond expectations for both food aid monetization

recipients and traditional, longterm buyers. This commitment ensures wheat sent to countries in need not only provides funding to a non-profit project but also exposes domestic mills to using higher quality wheat in their products.

These programs are important not only for the good they do in the recipient country, but also because they find a way to connect U.S. farmers to humanitarian work. U.S. wheat farmers are proud of the fact their wheat is going to feed hungry people and equally proud that their wheat is an essential ingredient in high quality products around the world.

Wheat Industry News IGP Institute Names Brandi Miller as Interim Associate Director. Formally, the Institute’s assistant director and distance education program coordinator, “Under Brandi’s leadership, the distance education program has grown significantly. We are excited to have Brandi’s innovative ideas and outstanding leadership guiding the programing and team at the IGP Institute,” said Gordon Smith, IGP Institute director and grain science and industry department head. Read the full announcement at www.grains.k-state.edu/igp/ FY 2016 Funds Available for Export Credit Guarantee Program (GSM-102). On Nov. 2, USDA’s Foreign Agricultural Service (FAS) allocated fiscal year 2016 funds for the Export Credit Guarantee Program (GSM-102).

Details are available at www.fas. usda.gov.

Wheat Marketing Center Selects Janice Cooper as Executive Director. "Janice has spent six years as the Executive Director of the California Wheat Commission (CWC) and has relevant industry and management experience," said David Clough, WMC board member from North Dakota.

"We believe that her skills and experience, combined with the talents of the outstanding WMC staff, will carry the Wheat Marketing Center to a new level of excellence." Cooper will begin her new position Dec. 1, 2015. In addition, Cymantha Fredrickson, Assistant Director, who recently completed 20 years of service, is also planning to leave CWC later this month. "We wish Janice and Cymantha well in their new endeavors and we thank them for their many years of service to the California Wheat industry," said CWC Chairman and USW Past Chairman Roy Motter.

"We are initiating a search for a new Executive Director." Look for details about the Executive Director position on the CWC website www.californiawheat.org.

With Great Sympathy. USW colleagues were shocked to learn of the tragic death of Luke Schemm, son of David and Lisa Schemm of Sharon Springs, KS. David is an officer with the National Association of Wheat Growers and a Kansas Wheat Association leader. His son was a star high school athlete who collapsed during a football game Nov. 3 and died in hospital of a brain injury. Our sincere thoughts and prayers go out to the Schemm family.

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November 19, 2015 Unique Circumstances Influencing U.S. Wheat Prices and Global Demand

By Stephanie Bryant-Erdmann, USW Market Analyst In its November World Agricultural Supply and Demand Estimates (WASDE) report, USDA lowered its forecast for final 2015/16 U.S. wheat exports by 1.36 million metric tons (MMT) compared to its October forecast.

Citing a “very slow sales pace” and poor price competitiveness, USDA now predicts 2015/16 (June to May) U.S. wheat exports will be about 21.8 MMT, which would be the lowest export volume since 1971/72.

This generality does not paint a complete picture of prices and demand for three important U.S. wheat classes: hard red winter (HRW), hard red spring (HRS) and soft red winter (SRW). There are unique fundamentals affecting each class that provide important perspective on the situation.

USDA expects HRW exports to be 20 percent less in 2015/16 than last year. Increased competition from abundant supplies of lower cost wheat in competitor countries is reflected in HRW sales-to-date of 3.82 MMT, running 25 percent behind 2014/15 sales. However, the USW commercial sales report shows that HRW sales-to-date to Brazil are more than 1 MMT less than last year at this time because Argentina returned as Brazil’s primary hard wheat supplier. Subtract Brazil from the comparison and HRW exports are just 5 percent behind last year’s pace.

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While price sensitive customers such as Egypt have been able to rely on lower cost Black Sea wheat thus far this year, other customers who value quality are taking advantage of a buying opportunity with HRW at bargain prices. Prices for HRW 11.5 percent protein from the Gulf fell to $208 FOB (free on board) in the Nov. 13 USW Price Report, $71/metric tons (MT) lower than one year prior. The price report can be found at http:// www.uswheat.org/prices/doc /432C8A5FE43477A585257EFC00 79AB59/$File/PR%20151113. pdf?OpenElement . In addition, ocean freight rates are down an average of 17 percent from this time last year. Partly as a result, year-to-date HRW sales to South Asia are five times larger at 157,000 MT, and HRW sales to the European Union (EU) are triple those of last year at this time at 83,000 MT. Colombia and Taiwan HRW purchases are respectively 31 and 41 percent ahead of HRW sales on this date a year ago.

Unlike the situation with HRW, tighter supplies of SRW milling quality wheat are influencing prices. USDA estimates SRW production declined 21 percent to 9.77 MMT in 2015/16 after an 18 percent decline in planted acres.

As a result, total SRW supply fell to 14.5 MMT compared to the 5-year average of 15.8 MMT, its lowest since 2010/11. However, the supply of milling quality SRW is even smaller because disease and unfavorable weather damaged quality in a significant portion of the 2015/16 crop. This constrained supply of quality soft wheat has pushed prices higher for SRW and soft white (SW), the only high quality substitute, and

SRW sales to date of 2.37 MMT are 19 percent behind last year’s pace.

USDA did not make any changes to the SW export estimate, but premiums for lower protein specifications have grown steadily since June.

Severe drought throughout the SW growing region reduced production to an estimated 3.81 MMT, 18 percent below the 5-year average, and limited the supply of low protein SW. Yearto-date exports of SW are 2.57 MMT, 6 percent behind last year’s sales-to-date. Increased sales in three of the top five markets from 2014/15 have helped offset lower sales in Japan, the number one white wheat customer and Korea, the number three customer.

The smaller supplies of soft wheat, both SRW and SW, continue to support Chicago Board of Trade (CBOT) wheat futures. The larger U.S. production of HRW and increased competition from abundant world supplies has pressured Kansas City Board of Trade (KCBT) wheat futures, so the CBOTKCBT premium that we first reported in the Aug. 13 edition of “Wheat Letter” has widened to 15 cents. KCBT wheat futures have historically traded at an average 35-cent premium to CBOT wheat futures, but that premium dropped and finally disappeared last June.

The Minneapolis Grain Exchange (MGEX) HRS wheat futures premium over CBOT has also narrowed this marketing year. For the past fifteen years, MGEX wheat futures have averaged a 96-cent premium over CBOT futures. However,

in marketing year 2015/16, that spread is just 21 cents due to bullish SRW fundamentals and bearish underlying fundamentals in the HRS market. USDA estimates U.S. farmers produced 15.3 MMT of HRS in 2015/16, the largest crop since 2010/11 and one of exceptional quality. Increased production in turn pushed the forecasted HRS supply to 22.3 MMT, 12 percent greater than the 5-year average.

With HRS wheat futures $33/ MT lower than one year ago, farmer selling has slowed to a trickle as they wait for improved prices, which has caused basis levels to firm. HRS year-to-date sales total 4.46 MMT, down 11 percent from this time last year, in spite of relatively lower HRS prices. USDA, despite decreasing the HRS export estimate by 544,000 MT from the October estimate, still expects HRS exports to reach 7.48 MMT, which would be the highest level in 5 years.

Perhaps the most significant factor for all U.S. wheat exports is the value of the U.S. dollar.

Year-over-year, the U.S. Dollar Index, a measure of the value of the U.S. dollar relative to a basket of U.S. trade partners' currencies, has increased 12-percentage points, indicative of the U.S. dollar remaining strong relative to other currencies. For comparison, over the past 20 years, the U.S. Dollar Index has averaged only a 7-percentage point change per year and the last time it was over 99.00 was in 2003. Consequently, it costs importers more to buy U.S. wheat today and effectively reduces the price of competing wheat supplies.

While these factors continue to be a challenge for U.S. wheat buyers and sellers alike, the U.S. wheat store is always open and USW will continue its long-term effort to serve its customers and demonstrate the value of all six U.S. wheat classes.

New Study Shows Benefits of U.S. Wheat Export Promotion The desire to help overseas millers and wheat food processing customers succeed is rooted in the mission of USW. Yes, the organization is dedicated to promoting all six classes of U.S. wheat, but that is only achieved when the wheat contributes to higher quality, higher value flour and end-use products. Ultimately customer success depends on the unique trade service and technical support USW provides and that is possible because U.S. wheat farmers share in that success.

Those farmers invested an average of $4.9 million in state checkoff funds per year in USW activities to promote their milling wheat overseas between 2010 and 2014. A recent econometric analysis of that activity confirms that farmers receive a significant return on that investment that, in turn, allows USW to continue servicing its overseas customers.

USW commissioned the study with funding from the USDA/ Foreign Agricultural Service (FAS) Market Access Program.

Dr. Harry M. Kaiser, the Gellert Family Professor of Applied Economics and Management at Cornell and director of the Cornell Commodity Promotion Research Program (CCPRP), designed and conducted the

research using established methods from his 30 years of research experience.

By quantifying the impact of USW’s promotion through models that account for several factors affecting commodity export demand, the study determined that cutting promotion by 50 percent between 2010 and 2014 would have significantly reduced wheat exports by about 15 percent. That represents a total potential export loss equal to nearly 161.5 million bushels per year. The value of that loss was determined, then compared to total wheat export promotion costs to calculate a series of benefit-to-cost ratios (BCR).

In other words, overseas customers purchase more U.S. wheat because they see excellent value from that wheat and the added customer support from USW funded by U.S. farmers and FAS. “Our organization is accountable to wheat farmers and other taxpayers who fund the market development work we do,” USW President Alan Tracy said. “Dr. Kaiser’s research methods are well-respected, and the conclusions echo previous studies in 2004 and 2009, so we can very confidently say that the money farmers provide for export promotion is well worth the investment. In fact, the study predicts that increasing the promotion investment has the potential for even greater returns to wheat farmers, the wheat supply chain, the U.S. economy and our overseas customers.”

The study is posted on the USW website at www.uswheat.org.

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National Wheat Organizations Support TPP Approval and Expansion The National Association of Wheat Growers (NAWG) and USW boards of directors expressed support last week for the Trans-Pacific Partnership (TPP) because it will be beneficial to U.S. wheat producers and improve their competitiveness in the Asia-Pacific region.

“Wheat growers should support TPP,” said Brian O’Toole, a wheat farmer from Crystal, ND, and chairman of USW. “Half of the wheat we produce each year is available for export and the prices farmers like me receive are sensitive to the demand for that wheat. TPP will not only help us compete on a more level playing field, but will also help boost the economies of the Asia Pacific region. That will boost demand for U.S. wheat and other U.S. agricultural exports.”

“TPP makes great strides in expanding trade opportunities for wheat in the Pacific Rim. This agreement lays the foundation for future trade agreements. NAWG is hopeful for quick congressional consideration and that other countries will quickly join the TPP,” said NAWG President Brett Blankenship, a wheat grower from Washtucna, WA. New Fact Sheets Bring Wheat Trade Issues into Focus USW and NAWG have launched a series of fact sheets highlighting trade policy topics of priority for the U.S. wheat industry. The fact sheets provide a comprehensive overview of selected topics including perspectives from U.S. wheat growers. The fact sheets 26Rediscover RediscoverWH WH | DECEMBER 2015 26 E EATAT| DECEMBER 2015

offer a resource for state wheat commissions, farmers and media to utilize in their own policy and educational efforts.

“There are many policies that impact U.S. wheat growers and exports,” said USW Director of Policy Dalton Henry. “These resources help break down those topics, providing clear, concise messaging. They will be a great tool moving forward in our policy programming and for our colleagues at NAWG to use on Capitol Hill.”

To date, three fact sheets are available for download on the USW website, www.uswheat.org/ factsheets: Call for Grain Trade Equality at the Canadian Border Canada allows tariff-free access to U.S. wheat and certain other foreign sources. However, imported U.S. wheat, even wheat of the highest quality, must be segregated from most Canadian wheat. It is automatically given the lowest grade established by regulation and therefore receives the lowest possible price.

More Change Needed to Rebuild Cuban Wheat Sales Cuba’s proximity, as well as historical and cultural ties, should make it a natural trading partner for the United States. Averaging over 30 million bushels imported per year, Cuba is the largest market in the Caribbean for wheat, but the embargo locks U.S. wheat out of this market.

U.S. Wheat: A Vital Food Aid Tool Wheat is the source of 20 percent of the world’s caloric

intake and a dietary staple around the world. The U.S. wheat industry is committed to global food assistance and encourages a program that includes the full range of options to help countries attain lasting and sustainable food security.

Additional fact sheets are in development and scheduled for future release.

U.S. Wheat Reps: Rising Demand Overseas

By Matthew Weaver, © Capital Press, Nov. 15, 2015, Reprinted with Permission U.S. Wheat Associates representatives foresee growing demand overseas for soft white winter wheat produced in the Pacific Northwest.

Future demand for soft white winter wheat could rise so high it exceeds supply, U.S. Wheat Associates representatives told Western grain farmers.

“As these things grow and you’re carving out relatively high-priced niches that are willing to pay for the quality you deliver, your 6 million­ton crop is going to get depleted pretty quickly,” said Vince Peterson, vice president of overseas operations. “I think you could build the case that we’re going to be deficient of soft white production.”

Prices could reach the point where more production would have to be encouraged, Peterson said.

Peterson and Joe Sowers, assistant regional vice president in South Asia, spoke at the Tri­ State Grain Growers Convention in Spokane.

The populations of the Americas — from Canada to Chile — will grow by another 300 million people in the next 35 years, increasing the demand for wheat consumption, Peterson said.

“That’s a pretty big number when wheat production is flat in Canada, the United States, Argentina and Brazil,” he said.

Peterson said U.S. wheat export market losses in price sensitive countries such as Egypt and Europe were offset by gains in emerging markets, particularly in Latin America, South America, the Philippines and south Asia.

“These countries are willing to pay for the quality and end performance product soft white wheat delivers to them, whereas the Egyptians didn’t care much about it,” Peterson said.

Sowers spoke of increasing demand for wheat in Southeast Asia — Thailand, Vietnam, Indonesia, Malaysia and the Philippines. The population is expanding, with 800 million more people expected by 2050.

Sowers said the world would 3 billion people to the middle class in the next 15 years, particularly in the Asian region.

the United States has roughly 20 percent, Sowers said.

U.S. Wheat is focusing on food uses for producing breads, cookies and crackers, where the United States has a strong advantage with the wheat classes it produces, he said.

Wheat prices have spent the last four years trending downward, but Peterson compared current trends to past patterns, which appeared to be similar.

It’s too early to know what 2016 will bring, he said, wondering if weather will affect competing wheat crops in Australia and Russia.

ingredients. The dates for the next course in 2016 are still to be determined, but those interested can learn more at www.wmcinc. org.

IGP-KSU Introduction to Flour Milling. Scheduled for Jan. 11 to 15, 2016, this course will focus on the principles of the milling process, the relationship between wheat quality and the effect of the milling process, understanding what wheat types and products each can produce, and flour functionality. Registration will close on Dec. 18, 2015. Click here to register and for more information.

“I’m hopeful we’re getting closer to the bottom, that we’re probably seeing a circumstance about as bad as it’s going to get,” Peterson said.

Wheat Industry News Condolences. Our thoughts are with Kansas Wheat Commission chairman and wheat farmer Jay Armstrong and family, after the recent passing of his father John Jay Armstrong, a longtime leader for Kansas agriculture. Read an article honoring John Jay here.

“That means people buying food not based on their wallet, but based on what they want,” he said. “Rising population, rising incomes lead to rising per capita consumption. This is what you call extraordinary growth.”

With Great Sympathy. Our thoughts are with our colleague, Paola Valdivia, finance and administration manager in the USW Santiago Office, after receiving news that her father, Isidro Valdivia, passed away this week of a prolonged illness.

Import demand in the region grew from 450 million wheat bushels per year to 750 million bushels per year over 10 years.

Australia has nearly 45 percent of the current market share, while

Asian Noodle Technology and Ingredient Application Course.

This hands-on course at the Wheat Marketing Center focuses on improving noodle quality by optimizing flour and functional Rediscover WHE AT | DECEMBER 2015 27

Reaching our Target Audience August 2014 Wheat Safari The Council invited 26 of America’s most successful nutrition influencers to North Dakota to learn about wheat production from the farm to the table. Supermarket and media dietitians, Extension Family and Consumer Science Educators and food and nutrition writers were on the guest list.

They were hosted for 2.5 days in eastern North Dakota, spending time on a farm in Portland, touring the ND Mill and Conte Luna Pasta plant in Grand Forks, and visiting the Northern Crops Institute and ND Cereal Science Department in Fargo.

The High Plains Journal, Agweek and the Farm and Ranch Guide covered the event and the participants wrote numerous magazine/journal articles, blogs and sent Tweets at #WheatSafari2014. Photos were put on the Wheat Foods Council’s Pinterest page as well as the participants’ own social media platforms.

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Reaching our Target Audience •

Webinar for the Academy of Nutrition and Dietetics Practice Group – DIGID (Dietitians in Gluten Intolerance Diseases).

In September 2014 Dr. Julie Miller Jones, an advisory board member, presented a webinar: “Gluten and Health. The Science Behind Gut Health and Food Intolerances.” More than 400 dietitians participated and 95% found the information relevant.

•

Online webinar for nutrition professionals which provided continuing education

credits for registered dietitians: Wheat – Amazing Grain. Wheat breeding, milling and the role of grains in health.

•

Three “News you Can Use” E-Newsletters

Sent to supermarket RDs in the fall of 2014 on holiday baking; Winter 2015 for “February is Heart Health Month,” also refuting the Wall Street Journal article blaming carbohydrates for the obesity crisis; Spring 2015 discussed

physical fitness/sports and carbohydrates, tips for consuming less calories and the Harvard study showing no benefit to a low glycemic index diet in the context of a total diet.

•

Two toolkits were developed for our audiences: Holiday Toolkit

Released in August 2014 to help our audience be prepared for the holidays.

Dietitians at 23 grocery chains were reached with themed recipes, Twenty

Tweets about Wheat, Weight Management (what works and doesn’t work), and “Talking To Your Shoppers About Gluten.”

Wheat – America’s Family Food

Released in May 2015, this kit reached dietitians at 25 grocery chains. It

contained templates for blogs and newsletters, Tweets, consumer handouts on mix and match dinners, and creative ways to use left-overs as well as five new recipes with photos.

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Reaching our Target Audience Kernels – E-magazine

This magazine goes to just under 5,000 subscribers who are mainly registered dietitians (but also includes our members, farmers and consumers).

Sponsorship of Michele Tuttle, MPh, RDN –

world-class triathlete and consultant to the Wheat Foods Council’s public relations agency, k+m, and

who happens to love wheat. In 2014, Michele won a bronze metal in the sprint and placed 8th in the Olympic distance at the World International

Triathlon Union (ITU) Championships in London.

She will compete at the 2015 World ITU

championship in Chicago on September 17-19,

2015. Michele is very active dietitian on Twitter, writes wheat/nutrition/health blogs and is a certified triathlon and swimming coach.

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Exhibits Educate and Allow us to Connect with our Audiences Academy of Nutrition and Dietetics Food & Nutrition Conference and Expo

For three decades the Wheat Foods Council has exhibited at the nation’s largest nutrition professionals event. Over 9,000 dietitians attended the October 2014 conference held in Atlanta, GA. The Council’s exhibit featured a “six classes of

wheat” display and featured three wheat experts for attendees to discuss any wheatrelated questions. We distributed samples of two WFC recipes which was a great

way to encourage dietitians to engage with us and for them to try new wheat-based foods.

Our booth experts included Dr. Brett Carver (wheat breeder and WFC advisory board member); Fran Churchill, Kansas State University milling instructor; and

Julie and Fran

Julia Debes (wheat farmer).

Southwestern couscous

We again surveyed the dietitians to discover their opinions/knowledge about wheat

Fran, Judi Adams and Brett

talking to RDs

and grains nutrition and wheat-related issues.

Key findings: •

Majority agreed wheat foods including enriched and whole grain products can

•

Majority disagreed with “Wheat Belly” and “Grain Brain” claims

• •

be part of a healthy eating plan for most people.

Some uncertainty about whether modern wheat varieties are causing increases in celiac disease and non-celiac gluten sensitivity

Whole wheat couscous and corn salad

Majority incorrectly identified wheat as a genetically modified organism (GMO) or were not sure

We know we still have work to do with this audience.

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wheat foods council | annual report 2014-2015 | wheatfoods.org 9

Connecting with our Audience through Exhibiting and Presenting SCAN 2015

Michelle Tuttle, Gayle Veum and Judi Adams worked the WFC booth at the Sports,

Cardiovascular and Wellness Nutrition (SCAN) annual convention in Colorado Springs, CO, in May.

Approximately 250 RDs attended and most stopped by the booth where we distributed flash drives with a variety of nutrition handouts.

Veum visiting with dietitians Dr. Glenn Gaesser presented “Carbohydrates, Athletic Performance and Weight Loss. Is

Low the Way to Go or the Way to Bonk?” Gaesser’s presentation was well-attended and received. Numerous RDs stopped by the booth to visit with Dr. Gaesser and pick up a copy of his presentation.

NEAFCS Exhibit Vice president Gayle Veum manned the booth in Lexington,

KY, where 635 members of NEAFCS convened for their annual conference.

The Council distributed a flash drive containing four PowerPoint presentations, which were essentially “lesson plans” for

teaching nutrition for kids, seniors, all about gluten and weight management.

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Reaching Influencers and Consumers While the Wheat Foods Council usually cannot afford to go directly to

consumers, we have found ways through our influencers and other economical outlets to reach them.

Our Media RD Program

We continue to work with ten registered dietitians who are often featured in a

variety of media outlets: television, radio, newspapers, magazines and social media.

To view a video of some of our media placements, go to: http://youtu.be/mnww2WfAGk.

Placements include: •

Fox News, July 29, 2014, Indianapolis, IN, “Back to School Healthy Options”

•

NBC, August 5, 2014, Nashville, TN, “Back to School”

• • • • • • • •

August 2014, livestrong.com, “10 Surprising Flat Belly Foods” ABC, August 1, 2014, “Refuting Paleo/Gluten-Free Diets” NBC, August 29, 2014, St. Louis, MO, “Back to School”

ABC, September 5, 2014, Birmingham, AL, “Nutrient Rich Foods”

Fox, September 10, 2014, Atlanta, GA, “Refuting Paleo/Gluten-Free Diets” Fox, November 5, 2014, Indianapolis, “Pasta Myth Busters”

LocalMemphis.com, November 28, 2014, Memphis, TN, “Holiday Leftovers” FN.com, December 2014, “Holiday Stress Reducing Foods”

Family Features

In time for New Year’s resolutions, the Council released this Family Features page to 12,000 print and online editors across America to hopefully preclude the usual weight-loss resolutions. Our goal was to encourage healthier food choices and exercise rather than popular fad diets.

•

6.1 million readers were reached by 175 print placements for a ROI

•

31.5 million viewers online saw this page via 784 outlets.

•

(Return on Investment) of 44:1.

Newswires used the material for 129 placements which were viewed by 20 million people.

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Adams Retires after a Combined Tenure of 18+ years at the Wheat Foods Council Judi Adams, MS, RDN, was hired as the first president of the Wheat Foods

Council in 1991 and set up the office in Englewood, CO, and continued her

career with WFC until leaving in 2004. Adams had worked with the volunteerbased organization while being employed with the ND Wheat Commission from 1973 – 1979, and again as a consultant from 1984-1987. She came

back to the WFC part-time in 2010 as president and the office was moved to Ridgway, CO.

Chair Erica Olson thanks Judi for her many years of service to the organization as well as to the wheat industry as a whole. “Judi’s long-time association with

agriculture, as well as her credentials as a registered dietitian, played a key role in making the Wheat Foods Council what it is today,” said Olson. “We will miss her dedication, energy and commitment, and wish her the very best in retirement.”

Recipe Key: Page 5

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Page 10

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Slow cooker fudge pudding cake

Quick whole wheat pizza crust

Mini fresh fruit cups with pastry topper

Chicken noodle soup

Pumpkin mushroom lasagna

Cilantro pesto pasta with chicken

Beef and sausage meatloaf with bulgur Southwestern bulgur stuffed poblanos Baked whole wheat tortilla chips Caprese pasta salad Energy bars

51 D Red Fox Lane, Ridgway, CO 81432 970.275.4440

www.wheatfoods.org

Facebook: www.facebook.com/WheatFoods Twitter: @wheatfoods

Pinterest: pinterest.com/wheatfoods.org 16 wheat foods council | annual report 2014-2015 | wheatfoods.org

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Maltby Market Analysis

by Dan Maltby

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Maltby Market Analysis is provided weekly to members of the Kansas Association of Wheat Growers via email. To become a KAWG member and subscribe, please contact Jordan Hildebrand at jhildebrand@ kswheat.com.

Rediscover WHE AT | DECEMBER 2015 39

@KansasWheat

KansasWheat AmericasBreadbasket

americasbread

Upcoming Events JANUARY 2015 • Wheat Foods Council Meeting, Scotsdale AZ, January 15

FEBRUARY 2015 • Wheat Industry Winter Conference, February 2, 2016 • Women Managing the Farm, February 4, 2016 to February 5, 2016 • Kansas Commodity Classic, Hilton Garden Inn, Manhattan, Kansas, February 11, 2016 • WQC 2016 Annual Meeting, February 16, 2016 to February 18, 2016