Rediscover Wheat - February 2016

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

FEBRUARY 2016

INSIDE THIS ISSUE

Kansas Commodity Classic KAWG Director Attends Customized Introduction to Flour Milling Course High-quality bread wheat reference genome sequence on horizon, would help feed world

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In This Issue :

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Volume 3 • Number 2 www.rediscoverwheat.org The official publication of

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

KAWG MEMBERSHIP $100 per year

EDITOR

ASSISTANT EDITOR/DESIGNER

Marsha Boswell • mboswell@kswheat.com

Audrey Schmitz • commintern@kswheat.com

CONTRIBUTORS

Julia Debes • juliadebes@gmail.com Jordan Hildebrand • jhildebrand@kswheat.com

CEO

KAWG OFFICERS

Justin Gilpin • jgilpin@kswheat.com

PRESIDENT Michael Jordan • Beloit

VICE PRESIDENT Kenneth Wood • Chapman SECRETARY/TREASURER Justin Knopf • Salina IMMEDIATE PAST PRESIDENT Gary Millershaski • Lakin

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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Kansas Commodity Classic KAWG Director Attends Customized Introduction to Flour Milling Course KDA Mails Commodity Commission Ballots to Producers Recipe: Whole Grain Oatmeal Cookies Kernel Beard's Weight Loss Advice High-quality bread wheat reference genome sequence on horizon, would help feed world

10 News from the National Association of Wheat Growers 15 Recipe: Berry Bannana Bread 16 News from U.S. Wheat Associates 25 Wheat Foods Council 36 Maltby Market Analysis 42 Upcoming Events

All Kansas farmers are invited to the Kansas Commodity Classic in Manhattan on February 11, to gain in-depth information on grain markets both local and globally, and national organization updates on Kansas’ key commodities.

Kansas Attorney General Derek Schmidt will be the featured keynote speaker.

The Kansas Commodity Classic is the annual convention of the Kansas Corn, Wheat and Grain Sorghum Associations, and will take place at the Hilton Garden Inn, 410 S 3rd St., Manhattan, Kansas, with registration beginning at 8:30 a.m. It is free to attend and includes a complimentary lunch, but pre-registration is requested.

The Classic will be emceed by 2011 National Farm Broadcaster of the Year Greg Akagi, from WIBW and the Kansas Agriculture Network.

The morning session will open at 9:00 a.m. where Darrell Holaday, of Country Futures in Frankfort, Kansas, will provide an update on commodity markets.

Representatives of national grain organizations will give updates in some of the state’s key commodities such as Chris Novak, CEO, National Corn Growers Association, Tim Lust, CEO, National Sorghum Producers, and Dalton Henry, Director of Policy, U.S. Wheat Associates.

Mike Dwyer, chief economist, U.S. Grains Council, will discuss international trade. Dwyer provides regular reports and analysis of developments in global supply and demand for coarse grains and products as well as develops and maintains information on changing market conditions that will benefit the Council’s overseas contacts.

The U.S. Grains Council is a private, non-profit partnership of agribusinesses and producers committed to building and expanding international markets for U.S. barley, corn, sorghum and their products. The Council has 10 international offices that oversee programs in more than 50 countries.

After lunch, Kansas Attorney General Derek Schmidt will be the featured keynote speaker.

Derek Schmidt was elected the 44th attorney general of Kansas in 2010 and was reelected to a second term in 2014. Before being elected attorney general, Schmidt served as a Kansas State Senator representing part of Southeast Kansas, as chairman of the Senate Agriculture Committee, and as the Senate Majority Leader.

The Kansas Commodity Classic is hosted by the Kansas Corn Growers Association, Kansas Association of Wheat Growers, Kansas Grain Sorghum Producers Association. The event is sponsored by the following industry sponsors: Syngenta, Farmway Coop and Farm Credit Association of Kansas.

The event is free to attend, but pre-registration is encouraged by calling 785-539-0255 or visiting our website at kswheat.com/ kscommodityclassic.

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KAWG Director Attends Customized Introduction to Flour Milling Course

IGP Institute hosts flour milling course for state wheat commissioners and staff

By Kelly Hanigan, IGP Institute

K

ansas State University’s IGP Institute hosted 14 wheat growers and industry personnel representing state wheat commissioners from across the world on December 8-10, 2015.

"This course is one of the more diverse in regard to their job responsibilities," says Mark Fowler, former IGP Institute associate director and course coordinator. "Shift millers, grain merchants, quality assurance

managers, technical service managers have all previously attended."

This customized course was intended to provide participants with better understanding of the milling and baking process. As a producer himself, Ken Wood, Vice President of the Kansas Association of Wheat Growers, has learned the ins and the outs of how to grow wheat, but milling was not a topic that he was familiar with.

"I know how to produce wheat, and I’m pretty good at eating it, but I wasn’t very aware of what it has to go through to get back to my plate," says Wood.

The complexity of flour milling was new to many who attended the course, but the group was able to do some hands on activities to learn more about how the wheat they produce ends up on your table.

Former IGP Institute Associate Director and Course Manager Mark Fowler describes the process of the hammer mill to participants of the Introduction to Flour Milling for Wheat Commissioners course.

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Besides learning about the milling process, participants were also able to discuss the milling industry as a whole. Artisanal milling and baking is a trend that the industry is seeing a rise in, says Wood, but it is a topic that he had never pondered about on his combine.

"The amount of different products that milling can produce is astounding," says Wood. "Being able to walk through the processes in an actual mill, learn from these great instructors and do it all with my peers made this experience an opportunity that I couldn’t turn down."

Brian O’Toole, chairman of U.S. Wheat Associates and a North Dakota Wheat Commissioner also participated in the course. Through this training, he broadened his knowledge of wheat as they studied the process that transforms wheat to a consumer product as well as how different qualities can affect the final product outcome.

"There is no better way to find out about milling than to come ask Mark Fowler," says O’Toole. "I got hands-on experience in the mill. I got hands-on experience grinding wheat. I’d recommend this course to anybody that has a little bit of curiosity about how that little piece of bread stays with them."

This is just one example of the specialized trainings offered through IGP’s flour milling and grain processing curriculum. In addition, IGP offers courses in the areas of feed manufacturing and grain quality management, and grain marketing and risk management. For more information visit the IGP website at www. grains.k-state.edu/igp.

KDA Mails Commodity Commission Ballots to Producers The Kansas Department of Agriculture (KDA) today announced ballots to elect commissioners to the state’s five grain commodity commissions — corn, grain sorghum, soybeans, sunflowers and wheat — have been mailed to registered voters in districts Seven, Eight and Nine in the eastern region of the state.

District Seven includes Atchison, Brown, Doniphan, Jackson, Jefferson, Leavenworth, Marshall, Nemaha, Pottawatomie, Riley and Wyandotte counties. The candidates from District Seven are: Corn: Kenneth McCauley Grain Sorghum: Nathan Larson Soybeans: James Zwonitzer Sunflowers: No candidate running Wheat: Jay Armstrong District Eight includes Anderson, Chase, Coffey, Douglas, Franklin, Geary, Johnson, Linn, Lyon, Miami, Morris, Osage, Shawnee and Wabaunsee counties. The candidates from District Eight are: Corn: Patrick D. Ross Grain Sorghum: No candidate running, position to be filled by appointment Soybeans: No candidate running Sunflowers: No candidate running Wheat: Jay Armstrong

District Nine includes Allen, Bourbon, Butler, Chautauqua, Cherokee, Cowley, Crawford, Elk, Greenwood, Labette, Montgomery, Neosho, Wilson and Woodson counties. The candidates from District Nine are: Corn: Randall L. Small Grain Sorghum: Gary Kilgore Soybeans: Mike Bellar Sunflowers: No candidate running Wheat: Jay Armstrong Eligible voters who registered before December 31, 2015, or who voted in the 2015 commission election will receive a ballot. Eligible voters are Kansas residents who reached age 18 before the election; have grown corn, grain sorghum, soybeans, sunflowers or wheat during the last three years; and have properly registered to vote. The Kansas Wheat Commission elects one commissioner from District 7, 8 and 9 combined.

Ballots must be cast or postmarked by March 1. The names of candidates-elect will be announced in mid-March and the elected commissioners will take office April 1. Commissioners serve three-year terms.

More information is available from the Kansas Department of Agriculture at (785) 564-6700 or http://agriculture.ks.gov/ksda-services/ kansas-commodity-commissions Rediscover E AT | FEBRUARY 2016 5 RediscoverWH WHE AT | FEBRUARY 2016 5

Whole Grain Oatmeal Cookies Ingredients

4 tablespoons margarine, softened 1⁄2 cup granulated sugar 1⁄2 cup brown sugar, firmly packed 1 egg, slightly beaten 1⁄4 cup unsweetened applesauce 11⁄2 teaspoons vanilla extract 1 cup whole wheat flour 1⁄2 teaspoon ground cinnamon 1 teaspoon baking soda 1⁄4 teaspoon ground nutmeg 2 cups quick-cooking oats, uncooked 1 cup raisins or dried cranberries 1⁄2 cup chopped walnuts (optional)

Directions 1. Preheat oven to 350ºF. In large bowl using mixer, beat margarine, granulated sugar and brown sugar until creamy. Mix in egg, applesauce and vanilla; scrape sides of bowl.

Beat 1 minute.

2. In medium bowl, mix together whole wheat flour, cinnamon, baking soda and nutmeg; stir into creamed mixture. Mix until well blended. Stir in oats, raisins and walnuts; mix until blended.

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3. Drop by rounded teaspoonfuls, 2 inches apart, onto baking sheet that is sprayed with nonstick vegetable cooking spray or lined with baking parchment. Bake 11 to 12 minutes, or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack and cool.

Nutrition Information

Makes 3 dozen cookies.

Nutrition information per serving: One cookie provides approximately 76 calories; 1 g protein; 15 g carbohydrate; 2 g fat (.39 g saturated); 6 mg cholesterol; .52 mg iron; 1 g dietary fiber; 2 mcg folate and 54 mg sodium.

Note: this recipe can easily be doubled.

Kernel Beard's Weight Loss Advice

By Julia Debes

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s your New Year’s resolution to eat healthier or lose weight?

Forget the trendy, new fad diet, the basic advice of tracking foods and calories and incorporating regular exercise has remained the same for decades. Case and point – meet Kernel Beard.

In the early 1970s, the Kansas Wheat Commission rolled out their own dietary guidance. Developed

by Virginia Toews Stucky, a registered dietician, the dietary promotion around the personal experience and advice of Kernel Beard, an anthropomorphic head of wheat, his doctor and his dietician wife D.W. In a striking parallel to today’s over-crowded dieting bonanza, the diet "was produced out of the concern over the elimination of bread from diets as a result of food faddism, misinformation, or the simple convenience of cutting out bread servings to save calories," according to Kansas Gold, the historical book detailing the first 50 years of the Kansas Wheat Commission.

The diet plan itself, developed by Stucky, was a points-based system.

The program recommended a person eat a certain number of points per day, depending on age and weight. The total number of points corresponded to the total number of calories, with each point representing roughly 75 calories.

For example, a single slice of bread, two graham crackers or one tortilla each would count as one point. A pancake counted as

1.5 points, but a waffle counted as three points. An iced doughnut or a cupcake with no frosting each counted as two points. In all, the program’s daily food guide recommended at least four servings of breads or cereals a day.

For example, the body weight chart tops out at 154 pounds for women, 220 for men. But, the basic advice of eating all foods in moderation, tracking the value of foods eaten and incorporating regular exercise is timeless. In the end, the answer to weight loss or healthier eating Stucky’s original calorie point does not lie in any gimmick, even a booklet "Nutrition for the Nation" wheat-themed one, but in holding was adapted to include the Kernel yourself accountable for the food Beard character. In his "private diary," you eat. the fictional Kernel experienced the same challenges of today’s dieters As the Kernel’s wife D.W. – plentiful holiday treats, stress recommended, "You’ll whip your eating during busy times at work problem when you learn to eat to and struggling with recovering from live, not live to eat." cheating on his diet.

To view the diet plan visit http:// According to "The Loves of issuu.com/kansaswheat/docs/ Kernel Wheat," "As you read this kernel_beard/1?e=3878172/32507118 diary, you will probably see yourself. You see how the Kernel solves his problems, meets his daily temptations and takes his own responsibility with the assistance of a buddy."

Stucky, a well-recognized nutritional expert in Kansas, produced a series of pamphlets and educational materials that she shared in workshops across the state of Kansas.

The promotions eventually ended when Stucky moved out of state and the booklet and associated materials are no longer in print.

For today’s health seekers, the specific points values and recommendations for the Kernel Beard promotion are now a bit out-of-date.

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High- quality bread wheat reference genome sequence on horizon, would help feed world

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By Haley Ahlers, Project Coordinator, KSU Plant Pathology

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Kansas State University wheat researcher, in collaboration with the International Wheat Genome Sequencing Consortium, is a leader of a project producing an improved whole genome assembly of bread wheat, the most widely grown cereal in the world.

Using NRGene's trademarked DeNovaMAGIC software and Illumina's sequencing data for assembly, the project team is well on its way to sequencing the bread wheat variety Chinese Spring, said Jesse Poland, an assistant professor of plant pathology and assistant director of the Wheat Genetics Resource Center at Kansas State University.

A high-quality whole genome reference sequence — a complete map of the entire genetic makeup from one end of the chromosome to the other for all 21 bread wheat chromosome pairs — is less than two years away, Poland said, and will dramatically accelerate global research into crop improvement of the world's most staple crop.

The public-private collaborative sequencing project is coordinated by the International Wheat Genome Sequencing Consortium and led by Poland; Nils Stein of IPK Gatersleben in Germany; Curtis Pozniak of the University of Saskatchewan's Crop Development Centre in Canada; Jesse Poland, assistant director of Kansas State University's Wheat Genetics Resource Center, is part of a collaborative public-private project for an improved whole genome assembly of bread wheat.

(Image courtesy of KSU)

and Andrew Sharpe of the Global Institute for Food Security in Canada. Project participants also include researchers from Illumina Inc.; NRGene in Israel and the U.S.; Tel Aviv University in Israel; and the French National Institute for Agricultural Research.

"This improved assembly of the wheat genome is an excellent resource to move forward with genomics assisted breeding," Poland said. "With wheat being such an important crop for Kansas, projects like this will continue to enable our worldclass research efforts in wheat at Kansas State University to understand the wheat genome and produce better varieties."

To understand the significance of this achievement, Poland said it is important to understand why sequencing the wheat genome continues to be such a massive undertaking. The wheat genome itself is huge, with a total of 16 billion base pairs of DNA — compared to other significant staple crops like rice and corn, which have 430 million and 2.5 billion respectively. Building a full-reference sequence with that many pieces has traditionally been virtually impossible, Poland said, but with the help of NRGene's trademarked DeNovaMAGIC technology and Illumina's sequencing technology, the reality is in sight.

"Having the whole genome sequence is like providing an instructional manual for building better plants," Poland said. "Until now, the pages in the manual were out of order and 40 percent of them were missing. Having a complete manual, with everything in the right order, will allow us to quickly identify genes responsible

for traits such as pest resistance, yield and quality. With this genomic information we could potentially make the breeding cycle two to three times faster, and bring better varieties to farmers in a fraction of the time."

According to the United Nations, 70 percent more food will be needed by 2050. As global populations grow and available land and water become scarcer, the pressure is on crop and trait improvement to meet the wheat productivity increase that is needed. This high-quality reference genome sequence will provide the genomic keys necessary to ensure an abundant supply of wheat for the years to come, Poland said.

The project was coordinated through the International Wheat Genome Sequencing Consortium with funding from Genome Canada, Genome Prairie, Saskatchewan Ministry of Agriculture, the Saskatchewan and Alberta Wheat Development Commissions, and the Western Grains Research Foundation through the Canadian Triticum Applied Genomics project; Kansas State University through the National Science Foundation's Plant Genome Research Program; and Illumina Inc. The International Wheat Genome Sequencing Consortium, with more than 1,100 members in 55 countries, is an international, collaborative consortium, established in 2005 by a group of wheat growers, plant scientists, and public and private breeders. The goal of the consortium is to make a high-quality genome sequence of bread wheat publicly available in order to lay a foundation for basic research that will enable breeders to develop improved varieties.

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News from : NAWG Weekly Updates January 7, 2016 USDA Releases "Actively Engaged" Final Rule On December 15, 2015, the U.S. Department of Agriculture (USDA) announced it was finalizing a rule to alter the definition of "actively engaged" for purposes of determining farm program eligibility. The final rule follows up on a proposed rule issued by the department last March and closely follows the initial proposal. NAWG submitted comments on the proposed rule, seeking clarification about applicability of certain components of the rule and urging USDA to provide flexibility.

The final rule exempts family farmers and is to apply to general partnerships and joint ventures where an individual is attempting to qualify more than one farm manager. The rule would limit such operations to up to three individuals qualifying as farm managers, given certain conditions, and requiring such individuals to make a "significant contribution" of active personal management or a significant RediscoverWH WH E AT| FEBRUARY | FEBRUARY 2016 1010Rediscover E AT 2016

contribution of the combination of active personal labor and active personal management. The text of the rule includes additional details describing what constitutes a significant contribution, which is generally described in terms of time commitment.

In terms of the economic impact of the rule, USDA estimates that around 3,200 joint operations could lose eligibility for around $106 million in total ARC, PLC and marketing loan program benefits in 2016 through 2018.

Additionally, the rule will be applicable for the 2016 crop year for producers who only have spring-planted crops and effective for the 2017 crop year for producers who have both spring- and fall-planted crops.

Additional information about the details of the rule can be found at http://www.fsa.usda.gov/ news-room/news-releases/2015/ nr_20151215_rel_0342 and https://www.federalregister.gov/ articles/2015/12/16/2015-31532/ payment-limitation-and-paymenteligibility-actively-engaged-infarming.

USBCA Provides Input on 2016 Strategic Agriculture Innovation Dialogue NAWG and other members of the U.S. Biotech Crops Alliance (USBCA) sent a letter to the U.S. trade representative this week to provide input on the 2016 Strategic Agriculture Innovation Dialogue (SAID). SAID brings together U.S. and Chinese government representatives to discuss prevalent food, environmental and economic challenges and how agriculture can play a role in these areas. USBCA encourages the U.S. government to keep biotechnology on the front lines in discussions to "establish a transparent, predictable and practical approach" for approvals and imports of grains and oilseeds that may contain crop biotechnology.

NAWG Supports Storcide II Registration The Environmental Protection Agency (EPA) is undertaking a reregistration review of chlorpyrifos methyl, marketed as Storcide II

by Bayer CropScience. NAWG voiced support for the continued

registration of Storcide II due to its use by wheat growers when storing grain. In a letter to the EPA, NAWG President Brett Blankenship stated, "NAWG is concerned that effective products that are regularly used by farmers might be removed from the market to focus on newer chemistries. While we support new product development, it is important that growers have options that are efficient and cost effective. Producers need a variety of options for pest control and effective products should not be removed from the market."

admission to the Commodity Classic as well as access to all educational sessions, the Friday general session, the main stage presentations on the trade show floor, and Saturday’s evening of entertainment featuring awardwinning country music group Sawyer Brown. Full registration also includes lunch and snacks served at the trade show. For growers and their families, as well as media and state or national commodity organization staff, full registration also includes the welcome reception on Wednesday evening.

Winter Wheat Conference Approaching Quickly

The fee for full registration is $190 for dues-paying members of the National Corn Growers Association, American Soybean Association, National Association of Wheat Growers and the National Sorghum Producers.

Registration fees will increase to $215 after January 14. For more information, visit www.

CommodityClassic.com.

The Wheat Industry Winter Conference, held jointly with U.S. Wheat Associates (USW), will be held February 3-6, 2016, at the Hyatt Regency Capitol Hill, Washington, D.C. The reservation deadline for the Hyatt Regency Capitol Hill has been extended to January 11 to receive the conference rate.

To register for the conference visit https://www.regonline. com/Register/Checkin. Visit aspx?EventID=1788828. https:// aws.passkey.com/g/50296778 to access the NAWG and USW room block. View a complete meeting agenda http://www.wheatworld. org/meetings-events/.

Early Registration Deadline for 2016 Commodity Classic Nears Thursday, January 14, is the last day to take advantage of early registration fees for the 2016 Commodity Classic, which is to be held March 3-5 in New Orleans. Early registrations indicate this year’s Commodity Classic will be another record breaker. Full registration includes

January 14, 2016 House Votes to Stop WOTUS Rule, Veto Looms The U.S. House of Representatives voted 253166 in support of S.J. Res. 22, a resolution of disapproval of the Waters of the United States (WOTUS) regulation. Under the Congressional Review Act, the House and Senate can pass a resolution of disapproval to stop regulations they feel overstepped the agency’s authority. The resolution must be signed into law to become effective, and the administration has indicated the president will veto the legislation.

The vote margin is not sufficient to override a veto. The regulation

is still under review by the courts and NAWG will continue to work on a legislative resolution.

In Final SOTU, President Obama Touches on TPP, Cuba President Obama delivered his final State of the Union address to a joint session of Congress.

Throughout the address, the president broadly discussed his successes throughout his presidency, as well as his regrets about what he says has been a growing polarization of politics over the last few years. He touched briefly on a number of issues, including the TransPacific Partnership (TPP) and the importance of ending the embargo on Cuba. In saying that TPP would cut 18,000 taxes on American-made products in the form of tariff reductions and elimination in the participating countries, and that it would enable the U.S. to set the rules in the region instead of China, President Obama called on Congress to quickly approve the agreement. Additionally, the president talked about administrative actions he’s taken to restore diplomatic relations with Cuba, and he framed the importance of congressional action to end the embargo on Cuba in terms of enabling the U.S. to consolidate our leadership in the western hemisphere and in terms of improving the lives of the Cuban people.

NAWG Participates in Farm Foundation Round Table Over 200 representatives from the agricultural value chain gathered last week in Tucson, Arizona, for the semi-annual Farm Foundation Round Table.

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presentations and discussions were immigration and labor, and international trade. Participants learned from U.S. Customs and Border Patrol and local area ranchers about the impact border security has on border farming and ranching operations, as well as the safe and legal importation of food items. Participants also heard from those involved in international trade agreement negotiations, including chief U.S. ag trade negotiator, Darcy Vetter, about the importance of having the TPP agreement approved in a timely manner, and the challenges facing negotiators in making progress on the Transatlantic Trade and Investment Partnership. Consensus among the presenters and the attendees was that it would be extremely difficult to obtain congressional approval of TPP before the national elections or even prior to the inauguration of the next U.S. president. Obtaining congressional approval of TPP will require a massive effort from the U.S. agricultural industry.

Farm Foundation is a nonprofit, non-advocacy organization that works as a catalyst for sound public policy by providing objective information, which fosters a deeper understanding of the issues shaping the future for agriculture, food systems and rural regions.

GMO Labeling Debate Continues As Congress starts the second half of the 114th session, GMO labeling remains a priority for the agricultural sector. The Vermont GMO labeling requirements are to be implemented on July 1, 2016, making it a necessity for the 12Rediscover RediscoverWH WH | FEBRUARY 2016 12 E EATAT| FEBRUARY 2016

House and Senate to move quickly on passage of a bill supporting a national, uniform solution, rather than a patchwork of state laws.

NAWG, alongside the Coalition for Safe Affordable Food, remains committed to finding a solution that is best for everyone, from consumers to producers. As we look to leadership in Congress, we encourage NAWG members to reach out to their delegation to reiterate the importance of bill passage prior to July 2016 in a bipartisan fashion that produces a uniform, science-based national approach to the GMO labeling debate.

Get the"Big Easy"Experience Soak up the rich cultural uniqueness of New Orleans with tours of the historical city at the 2016 Commodity Classic.

Optional tours include the Garden District and other New Orleans area highlights: a deep dive into the religious history of New Orleans, including the legendary above-ground tombs, the area’s oldest church, historic Lafayette Cemetery and the gravesite of a notorious voodoo queen; a journey through one of the wildest swamps and marshlands in North America with your choice of a flatboat or airboat as your mode of transportation; tours of unique businesses including a sugar refinery, a coffee processor and a state-of-theart grain handling port facility; and opportunities to enjoy the unique flavors and cuisine of New Orleans, as well as shopping along eclectic and diverse Magazine Street. Tour reservations are confirmed on a first-come, spaceavailable basis. The deadline for pre-registration is February

10. For a complete tour details including costs and schedules, visit www.CommodityClassic. com/optional-tours.

January 21, 2016 NAWG Officer Joins Field to Market Board NAWG Treasurer David Schemm joined the board of Field to Market: the Alliance for Sustainable Agriculture this month, taking one of the three grower representative slots on the board. Field to Market includes grower groups, food companies, processors, retailers, environmental organizations and others working to define and promote agriculture sustainability.

NAWG has been involved in Field to Market for several years to promote the sustainability of U.S. Wheat production.

President Vetoes WOTUS Bill, Senate Override Fails The President vetoed S.J.Res 22, a joint resolution of disapproval of the Water of the United States regulation developed by the Environmental Protection Agency (EPA) and the U.S. Army Corps of Engineers. The White House had signaled that the President would veto the bill last fall when the Senate passed the bill. The Senate attempted a cloture vote to override the veto, but that vote failed to achieve the 60 votes necessary to move to a final vote to override the President’s veto. Court cases regarding the regulation are still pending with 29 states and others filing suit against the EPA and Army Corps. NAWG will continue to work for a legislative solution to protect farmers from this overreaching regulation.

Senate Committee Acts on NPDES Fix

Wheat Yield Contest Highlights Sustainable Practices

The Senate Environment and Public Works Committee approved the NPDES "fix" bill as part of a package of Sportsmen’s bills. The NPDES bill addresses the duplicative regulation of the application of certain pesticides by both the Clean Water Act and the Federal Insecticide Fungicide and Rodenticide Act. NAWG has long supported passage of legislation to fix this over regulation. The legislation will now proceed to the full Senate for consideration.

The National Wheat Yield Contest will be conducted for the first time in 20 years, and winners will be announced at the 2017 Commodity Classic in San Antonio, Texas. All state wheat organization grower-members are encouraged to participate.

Through the contest, NWF is encouraging growers to achieve the best yields and quality from their crop, and highlight the sustainable practices America’s wheat farmers use every day to provide a consistently healthy product to the world. NWF hopes that by participating in the contest farmers will share knowledge to drive further innovation in sustainability for the entire industry. Early registration deadlines are April 1 for winter wheat and June 15 for spring wheat. The entry fee for early registration is $100 per seed entry. After the early registration deadline, the entry fee is $125 per seed entry. All completed entry forms and contest fees must be submitted online by 5:00 p.m.

Eastern time on May 1 for winter wheat or August 1 for spring wheat to be eligible to compete.

For full contest rules and to enter the 2015-16 National Wheat Yield Contest visit wheatfoundation.org

USDA Announces Microloan Program Changes The U.S. Department of Agriculture (USDA) administers a number of programs intended to assist new and beginning farmers and ranchers, including a microloan program. The microloan program, which was initiated three years ago, has traditionally been used to assist new and beginning farmers with their operating expenses, with loans being capped at $50,000. USDA announced that the Department would expand the program by offering farm ownership microloans as well, citing the fact that access to land is one of the biggest challenges facing new and underserved producers. Those interested in learning more about the microloan program can visit USDA’s program page at http:// www.fsa.usda.gov/programs-andservices/farm-loan-programs/ microloans/index or by visiting your county FSA office.

January 28, 2016 Renewable Fuel Standard Attacks Possible in Senate The Senate started debate on a bipartisan energy bill and attacks on the Renewable Fuels Standard (RFS) are expected during the floor debate. An amendment to eliminate the RFS has been offered by Senator Cassidy (R-

LA), and additional amendments are possible. NAWG supports maintaining the RFS and opposes any amendments to eliminate or alter the RFS. NAWG urges states and growers to be proactive and express support for the RFS to your senators. NAWG will keep members informed of additional amendments and possible votes as details become available.

NAWG Submits Comments on Pesticide Certification Regulation NAWG filed comments with the EPA regarding the proposed pesticide certification requirements for the use of restricted use pesticides, expressing concern about the increased requirements on growers and state-managed programs. The additional training and testing requirements for individual applicators such as farmers put them more in line with requirements for commercial applicators, rather than recognizing a grower’s individual use. The proposal also places additional requirements on the states that operate the certification programs. Wheat growers are committed to safe handling and proper use of pesticides, but are concerned that the additional requirements of this proposal are not balanced with actual safety risks, pesticide use incidents and additional costs to growers and states. A copy of NAWG’s comments can be found at http://www.wheatworld. org/wp-content/uploads/ NAWG-Comments-re-PesticideCertification-012120161.pdf.

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NAWG Participates in Monarch Collaborative NAWG immediate past president, Paul Penner, worked through 2015 and early this year with a group to formalize the Monarch Collaborative. That effort was formally announced highlighting the collective efforts of grower organizations, agribusinesses, conservation groups, universities and the federal government to address the declines in monarch butterfly habitat and populations.

The work of the Collaborative is ongoing, and NAWG will remain engaged in the effort. The U.S. Fish and Wildlife Service is currently reviewing a petition for listing the monarch butterfly, found across the U.S., as a threatened species under the Endangered Species Act. The Keystone Policy Center is coordinating the Monarch Collaborative, and more information can be found at www. keystone.org.

USDA Deputy Secretary Harden to Step Down USDA Deputy Secretary Krysta Harden announced she would step down from her post at the end of February. In addition to serving as the deputy secretary, she previously served as assistant secretary for congressional relations, and subsequently as Secretary Vilsack’s chief of staff. She began her tenure at USDA in 2009, and she led the implementation efforts of the 2014 Farm Bill. In announcing her departure, Deputy Secretary Harden did not indicate what her next endeavor might be. With her departure, Secretary Vilsack noted Harden’s commitment to agriculture and rural America, and thanked her for her leadership and friendship. Vilsack also announced 14Rediscover RediscoverWH WH E AT| FEBRUARY | FEBRUARY 2016 14 E AT 2016

that Undersecretary Michael Scuse will serve as acting deputy secretary and that Deputy Undersecretary Alexis Taylor will assume the undersecretary role. NAWG thanks Deputy Secretary Harden for her tireless efforts serving America’s farmers and rural communities, and wishes her well in her next endeavor.

Wheat Leaders to Gather for Winter Wheat Conference The NAWG/USW Joint Winter Wheat Conference will be held February 3-6, 2016, at the

Hyatt Regency Capitol Hill in Washington, D.C. Conference attendees will have an opportunity to network with industry partners and congressional staff through legislative visits. Additionally, participants will conduct committee meetings in efforts to progress the wheat industry through collaborative discussions and key issue conversations. We look forward to seeing the nation’s wheat leaders in Washington, D.C. To view a full list of conference events visit http://www. wheatworld.org/meetings-events/.

Berry Bannana Bread Ingredients

Directions 1. Preheat oven to 350°F. Grease bottom and 1⁄2 inch up sides of one 81⁄2 x 41⁄2inch loaf pan. In medium bowl, whisk to blend the whole wheat flour, cinnamon, baking soda and salt.

2. In large mixing bowl, beat butter, flaxseed meal and sugar on medium-high speed. Add the egg or tofu and orange peel. Continue beating on medium-high, drizzling in the oil and beating until fluffy.

3. Add the mashed banana; blend on low. Spoon in the flour mixture; mix on low

speed just until blended. Using a spoon, stir in the berries and walnuts. Spoon batter into prepared pan.

4. Bake 60-65 minutes or till a wooden pick inserted near the center comes out clean. (food thermometer will read 200°F).

5. Cool loaf 5 minutes; remove from pan and cool on rack. Wrap and freeze or slice.

2 cups whole white wheat flour 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 2 tablespoons unsalted butter 3 tablespoons flaxseed meal 2⁄3 cup granulated sugar 1 large egg OR 1⁄4 cup soft tofu (2 ounces) 1⁄2 teaspoon finely grated fresh orange peel 2 tablespoons vegetable oil 1 cup mashed ripe banana (2 medium) 1 1⁄2 cups fresh or unsweetened frozen berries, may be mashed 1⁄2 cup chopped walnuts (optional)

Nutrition Information

Makes one large loaf, 20 servings.

Note from Sharon: The fruit may be strawberries, blackberries, raspberries, blueberries or a blend.

This bread is a great source of potassium (121 mg per serving).

Nutrition information per slice: (using fresh strawberries). One slice provides approximately: 115 calories; 2 g protein; 20 g carbohydrate; 4 g fat (1 g saturated); 14 mg cholesterol; 1 mg iron; 3 g dietary fiber; 11 mcg folate, and 65 mg sodium.

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News from : January 14, 2016 U.S. Wheat Production May Be Seeking Equilibrium

By Stephanie Bryant-Erdmann, USW Market Analyst One of the first principles taught in any economic class is that free markets will always search for equilibrium where supply equals demand. This principle appears to be at work in USDA’s 2016/17 winter wheat seeding report released Jan. 12, which reported U.S. farmers planted 7 percent fewer acres of winter wheat for 2016/17.

USDA estimates U.S. farmers planted 36.6 million acres (14.8 million hectares) of winter wheat with reductions for hard red winter (HRW) and soft red winter (SRW), classes that face competitive headwinds this year from an ample global wheat supply and the strongest U.S. dollar in 12 years. USDA assessed HRW planted area at 26.5 million acres (10.7 million hectares), down 9 percent from 2015. Planted area in Kansas, the number one HRW-producing state in the United States, of 8.50 million acres (3.44 million hectares), is down 8 percent from 2015, and USDA believes Nebraska farmers 16Rediscover RediscoverWH WH E AT| FEBRUARY | FEBRUARY 2016 16 E AT 2016

planted a record low amount of winter wheat at 1.28 million acres (518,000 hectares), a 14 percent decline from the prior year. Rain that delayed soybean harvest prevented some wheat seeding, but low farm gate prices also contributed to the HRW planted area decline.

U.S. farmers also planted five percent fewer SRW acres for 2016/17. Total SRW planted area of 6.72 million acres (2.72 million hectares), fell due to declines in southern states, where excessive, untimely rains at harvest hurt crop quality and resulting income from wheat the last three years.

Increases in the northern SRW states of Indiana, Ohio and Wisconsin partially offset the loss.

Despite a slower than average planting pace, white wheat planted area increased to 3.43 million acres (1.39 million hectares), up one percent from 2015/16. Idaho, Oregon and Washington, which produce nearly all of the exportable white wheat, are experiencing the third year of drought conditions.

USDA’s National Agricultural Statistics Service (NASS) reported heavy rains in December brought much needed precipitation to the region, though not enough to officially end the drought.

Hindered by poor weather, winter wheat seeding in other areas of the world also fell in the third and fourth quarters of calendar year 2015. In Ukraine, agricultural consultancy UkrAgroConsult estimates a 13 percent decline in planted wheat area to 14.8 million acres (5.98 million hectares) due to severe drought during the summer and fall months. This forced farmers to abandon winter wheat planting.

Ukraine, on average, produces 20.4 million metric tons (MMT) and is the sixth largest wheat exporter, globally.

India, the world’s second largest wheat producer and consumer — behind China in both categories — is in the third year of drought conditions after receiving 14 percent less rainfall than average during its monsoon season.

Reuters recently reported that dry fields reduced winter wheat seeding in India by 6 percent compared to the previous year, down to 69.7 million acres (28.2 million hectares). Dry conditions also affected winter wheat sowing in Russia, where farmers planted an estimated 40.3 million acres (16.3 million hectares), down three percent from the year prior.

In its January World Agricultural Supply and Demand Estimate (WASDE), USDA said it expects global wheat consumption’s steady growth to continue, reaching 716 MMT in 2015/16. With a record 735 MMT now safely in the bins, endings stocks will also reach a new record of 232 MMT, signifying the gap between world supply and demand.

The world has plenty of wheat.

However, as we have seen before, weather, on-farm decisions and continued consumption growth will eventually pull the market closer to equilibrium. In the meantime, the U.S. wheat store is always open and your local U.S. Wheat Associates (USW) representative stands ready to assist you.

U.S. Government Says Grain Foods are Good Foods The U.S. Grain Chain, a grains industry coalition from farm to table, is pleased that USDA and the U.S. Department of Health and Human Services (HHS) included positive recommendations for grain foods in its "2015 Dietary Guidelines for Americans."

Furthermore, the recommendation for the average healthy adult to consume six ounces (about 170 grams) of grain foods daily with half of those servings coming from whole grains and the remainder from enriched grains is consistent with recommendations from major leading health organizations.

A 1990 law requires USDA and HHS to publish nutritional and dietary guidelines for the public every five years. Members of the U.S. Grain Chain worked hard to provide information to

the agencies as they developed the 2015 Dietary Guidelines and helped ensure that recommendations on grain foods consumption would reflect the overwhelming body of current science.

"U.S. wheat farmers are pleased the USDA and HHS recognize whole grains as a vital part of a healthy American diet," said National Association of Wheat Growers (NAWG) CEO Jim Palmer. "We appreciate efforts by our U.S. Grain Chain partners in educating consumers and the government about wheat’s health benefits."

American Bakers Association President and CEO Robb MacKie said the recommendations emphasize the vital role of bread and other grain foods at every meal in improving health and combating obesity.

Bakers continue to offer innovative, healthy grain products to meet consumer needs, he said, including an ever-growing variety of whole grain and enriched products.

Carol Freysinger, Executive Director of the National Pasta Association, noted that whole grain or enriched grain foods, including pasta, provide an ideal foundation for healthy and satisfying meals. She added that people often eat pasta with nutrient-dense vegetables and beans, monounsaturated oils and heart-healthy fish, antioxidant-rich tomato sauce and protein-packed cheese, poultry and lean meats.

The 2015 guidelines described whole grains as a source of dietary fiber, iron, zinc, manganese, folate,

magnesium, copper, thiamin, niacin, vitamin B6, phosphorus, selenium, riboflavin and vitamin A. The report noted that most refined grains are enriched, a process that adds back iron and four B vitamins (thiamin, riboflavin, niacin and folic acid).

For additional information about the nutritional value of wheat foods, USW recommends visiting the Wheat Foods Council, the Grain Foods Foundation, the National Pasta Association and the International Pasta Organization.

Researchers Advance Understanding of Wheat’s Genetic Code An international research team has produced a whole genome assembly of a hard wheat variety that they believe represents a major step in the effort to break the grain’s complicated genetic code. With a genome assembly, it becomes easier to determine the location and function of important genes within each chromosome.

That could now happen within two years, the team said, which will help wheat breeders develop superior varieties more quickly.

The International Wheat Genome Sequencing Consortium (IWGSC) coordinated the project led by researchers in Germany, Canada and the United States, including Kansas State University (KSU) wheat geneticist Dr. Jesse Poland. Project participants also include researchers from Illumina, Inc., NRGene in Israel and the United States (which developed critical software for the project), Tel Aviv University in Israel and the French National Institute for Agricultural Research Rediscover E EATAT| FEBRUARY 2016 RediscoverWH WH | FEBRUARY 201617 17

(INRA). Funding came from KSU through the U.S. National Science Foundation, several Canadian research organizations and Illumina, Inc. "This announcement is very good news for wheat farmers, millers and wheat food processors," said Justin Gilpin, executive director of Kansas Wheat.

In announcing Dr. Poland’s role in the project, KSU noted that to understand the significance, it is important to understand why sequencing the wheat genome continues to be such a massive undertaking. The wheat genome itself is huge, with 16 billion total base pairs of DNA — far more than other significant staple crops like rice and corn. Building a full reference sequence with that many pieces has traditionally been virtually impossible.

"Having the whole genome sequence is like providing an instructional manual for building better plants," Poland said. "Until now, the pages in the manual were out of order and 40 percent of them were missing. Having a complete manual, with everything in the right order, will allow us quickly identify genes responsible for traits such as pest resistance, yield and quality. With this genomic information we could potentially make the breeding cycle two to three times faster and bring better varieties to farmers in a fraction of the time."

"Getting this genome assembled is very important because it helps enables breeders to use innovative technologies like gene editing," said Steve Joehl, Research and Technology Director with NAWG. 18Rediscover RediscoverWH WH | FEBRUARY 2016 18 E EATAT| FEBRUARY 2016

Even though the world enjoys an abundant supply at this moment, demand for wheat continues to grow year after year. Yet wheat is always vulnerable to weather extremes. Other crops offer greater profit margins for farmers who have precious little new land available. Consumers insist that farmers produce more with less impact on the environment. To meet these increasing challenges, researchers must improve the productivity of wheat. Ultimately, genetic wheat research will lead to new varieties with crop traits to help increase yield potential, protect the plant from stresses like disease and drought, or even help improve milling and baking qualities.

WTO Takes a Few Steps Forward in Agricultural Trade Negotiations

By Dalton Henry, USW Director of Policy While achieving progress in multilateral trade negotiations among World Trade Organization (WTO) members is often frustrating, USW sees some steps in the right direction in the recent agreement at the WTO Nairobi Ministerial meeting held in mid-December — despite some setbacks.

USW is particularly pleased to see the elimination of export subsidies, which rank high among the most trade-distorting forms of support. The agreement immediately eliminates such subsidies for developed countries and calls for a phase-out for developing countries. Though the world’s largest traditional user of agricultural export subsidies – the

European Union – has moved away from the subsidies, agreeing to eliminate them is no small matter.

USW welcomes the recognition in Nairobi that the United States can keep offering food aid and development programs without change, which underpins this country’s leadership in the world.

Wheat produced by U.S. farmers is a cornerstone grain for food aid that is affordable, nutritious and fits monetization projects that encourage in-country development.

The Nairobi agreement also addressed export credit and financing rules that reflect reforms the United States has already made. USW believes there should be no further restrictions on the GSM-102 program, which is a reliable, practical financial tool used by several U.S. wheat importing countries.

Despite these gains, USW is disappointed that the Ministerial reauthorized the use of transportation, marketing and processing subsidies for agricultural products for developing countries. This exception could provide cover to bad actors who have violated past agreements to the detriment of producers around the world.

USW will continue working with the Office of the U.S. Trade Representative (USTR) to ensure developing country members do not abuse this exception.

The Ministerial reflected differing views on future WTO negotiation priorities. At least the agreement recognizes that work would continue on Doha’s

remaining issues in agricultural trade. This includes public stockholding programs, which India uses to subsidize its farmers, and a "special safeguard mechanism," which would allow countries to "snap-back" tariffs on products in the face of rising imports. The continuation of these negotiations is especially concerning given some countries’ insistence on using these negotiations to roll back progress at the WTO. USW congratulates and thanks our negotiators at USTR for their hard work. We look forward to sharing the U.S. wheat farmer’s voice in future negotiations. We must also ensure that WTO members hold firm on past agreements, allow no more backpedaling on domestic subsidies and return their focus to the original goal: liberalizing trade policies to promote economic growth for all participants.

Pacific Northwest Grain Industry Tour Reveals Source of Quality, Reliability

By Amanda J. Spoo, USW Communications Specialist It takes a lot of people and hard work to move a commodity like wheat from a farmer’s field to an export position. Taking a step back to learn and follow the journey can be very revealing.

This week I joined the Idaho Wheat Commission (IWC) on its annual Pacific Northwest (PNW) Wheat Marketing Tour in Portland, OR, to do just that. Every year for over two decades, the IWC shows Idaho wheat farmers and industry representatives the critical links in the PNW supply

chain that efficiently position U.S. HRW, HRS and white wheat for buyers in Asia, Latin America, the Middle East and other destinations. Traveling with me on this year’s tour were 15 farmers — including USW directors Joe Anderson and Clark Hamilton — two agriculture industry representatives and two members of IWC’s staff.

The tour began at the Wheat Marketing Center (WMC) with an introduction to the Idaho wheat industry from IWC Executive Director Blaine Jacobsen. I appreciated the opportunity to learn that wheat is the second largest crop after potatoes in Idaho where its farmers grow five of the six U.S. wheat classes. Idaho is also the number one supplier of U.S. hard white wheat. With WMC employees, we discussed how wheat and flour quality affect finished food products and how wheat breeders work together with growers to deliver that quality and important milling characteristics.

They demonstrated the different processes used to test wheat and flour quality and performance.

We also had fun making and taste-testing wheat flour tortillas, Tandoor oven flat bread, Arabic hearth flat bread, crackers and both Asian steamed bread and noodles.

We continued to hear from each part of the supply chain, including an update on soft white (SW) wheat markets from Ryan Statz of Columbia Grain. A group from the Nebraska Wheat Commission, in Portland for a similar tour, joined us for a wheat forum featuring presentations from Gregory Guthrie, BNSF Railway Transportation, Heather

Stebbings, Pacific Northwest Waterways Association, and Steve Wirsching, USW. The following day the tour focused on transportation and certification, with stops at Shaver Transportation and Federal Grain Inspection Service (FGIS) facilities at the TEMCO export elevator.

We rounded out the tour with visits to the large, commercial Franz Bakery and the small, artisan Pearl Bakery in Portland.

At both bakeries, we learned about production and consumer trends — with each discussion reiterating the importance of wheat and flour quality and consistency.

Growing up in Eastern Oregon, I watched many tugboats and barges pass by on the Columbia River, so the highlight of the tour for me was the opportunity to ride with Shaver Transportation on a tugboat pushing a barge for a short trip up the Willamette River. It was an experience that summed up why Idaho and other state wheat organizations sponsor these tours: to gain greater appreciation for the importance of the river system and its infrastructure, as well as the commitment of all those who add reliability and value to U.S. wheat as part of the most efficient grain supply chain in the world.

Wheat Industry News Best Wishes to Julia Stoskopf Debes, who is taking a full time position as Communications Director for the National Sorghum Producers effective Jan. 19. Julia joined USW in 2010 and, after moving back to Hoisington, KS, with her husband and daughter to farm and raise cattle with Rediscover E AT 2016 RediscoverWH WH E AT| FEBRUARY | FEBRUARY 201619 19

her family, continued to work with USW as a communications consultant. Best of luck in your new position, Julia!

Calyxt Signs Agreement for Trait Development in Wheat, Rice, Corn. Calyxt, Inc., a Minnesota-based company, announced that it has signed a research collaboration and option to exclusive licenses with Plant Bioscience Limited (PBL) for new crops developed using gene editing by the Institute of Genetics and Developmental Biology (IGDB) of the Chinese Academy of Sciences in Beijing.

Read the full announcement at http://www.agprofessional.com/ news/calyxt-signs-agreementtrait-development-wheat-ricecorn.

Wheat Growers’ Innovation Center Open for Business. The new 36,000 square foot center opened on Dec. 18, 2015, and will focus on four areas of technological advancements including an innovation showroom; a demonstration theater; an equipment modification shop and a Wheat Growers parts store.

Read the full announcement at http://www.farmandranchguide. com/news/crop/wheat-growersinnovation-center-open-forbusiness/article_fc68c394-a51511e5-beaa-d73edc5aa143.html.

The IGP Institute Welcomes Kelly Hannigan as program services coordinator. As Hannigan was earning her agricultural communications and journalism degree from KSU, she spent two years as the IGP communications intern. As the program services coordinator, Hannigan will provide support in marketing and participant relations.

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Our Condolences. Joe Berry, wheat farmer from Lenora, KS, passed away on Jan. 3, 2016, at the age of 85. Berry was a member of the Kansas Wheat Commission and served as USW Chairman in 1997. President Alan Tracy, who joined USW while Berry was chair, said, "Joe was a strong chairman and a steadfast supporter of USW, a real leader who helped shepherd the industry through some difficult times."

Our thoughts are with the Berry family at this time. Read the full obituary at http://enfieldfh.com/ tribute/details/337/Joseph_Berry/ obituary.html.

IGP Grain Purchasing Short Course. This course, scheduled for April 4 to 15, 2016, will benefit individuals who are responsible for buying U.S. food and feed grains. The course focuses on the mechanics of purchasing raw materials and features detailed discussions of cash and futures markets, financing and ocean transportation. The registration deadline is March 16. For more information and to register visit www.igpevents.grains.ksu.edu.

January 28, 2016 Corn-Wheat Price Relationship Complicates the Wheat Market

By Stephanie Bryant-Erdmann, USW Market Analyst The unusual market fundamentals for wheat, especially for U.S. wheat, in marketing 2015/16 remain bearish with the U.S. dollar hanging near its 12 year highs and freight rates spiraling to new lows each day.

To complicate matters, changes to the global corn supply and demand fundamentals now demand the attention of the

world’s wheat buyers — and sellers — with the potential for increased wheat feeding in the short-term.

While the relationship between wheat and corn is complex, wheat markets tend to follow corn. The two commodities are somewhat substitutable in the feed grain markets (primarily for pork and poultry production) depending on their price relationship.

In a normal year, the world feed grain market consumes an average 19 percent of all wheat production and 68 percent of corn production. The wheat sold for feed establishes the price floor for wheat by consuming residual wheat stocks — standard grade wheat that is generally unsuitable for end-product food functionality. However, animal feeders will also increase wheat in their rations if the local price difference between wheat and its nearest substitute, in most instances corn, is narrow enough.

This relationship is more apparent when winter wheat is dormant and other market fundamentals are relatively stable.

The Chicago Board of Trade (CBOT) soft red winter (SRW) Wheat-Corn Intercommodity Spread monitors this price difference. The closer to parity corn and wheat prices are the more attractive it is to feed wheat to animals. Wheat normally has a higher protein content than corn and thus is worth a bit more in a feed ration. In 2011/12, when the spread narrowed and then flipped, wheat feeding increased 3 percentage points from the fiveyear average.

While the CBOT wheat-corn spread monitors U.S. prices,

buyers are independently tracking the wheat-corn spreads of different origins, which a rare feed wheat sale from Argentina to hog feeders in North Carolina highlighted recently. The same strong U.S. dollar that is making U.S. wheat more expensive overseas is making wheat from other origins, such as Argentina, less expensive for some U.S. livestock operators. As of Jan. 23, trade sources reported lowprotein Argentine wheat prices at $4.3.5/bu free on board (FOB) and U.S. corn at $4.37/bu FOB, making the Argentine wheatU.S. corn spread -$0.02. For comparison, U.S. SRW at $5.61/ bu FOB and U.S. hard red winter (HRW) at $5.81/bu FOB had wheat-corn spreads of $1.24/bu and $1.44/bu, respectively. At interior positions these spread can vary considerably: a feedlot in a wheat producing area may find wheat to be a bargain comparted to corn at its location.

Argentine wheat being cheaper than U.S. corn originating from the Gulf allows countries that would traditionally import corn for animal feed — Indonesia and the Philippines — to purchase wheat as a lower cost option.

This is possible not only due to record low freight rates, but also because global wheat production is at a record high, while corn production fell 4 percent year-over-year to 968 million metric tons (MMT) as a result of decreased production in exporting countries that account for 95 percent of global corn production. This decline put global corn production below global corn consumption, which grew to a record 974 MMT, up 13 MMT from 2014/15.

The full effects of corn consumption out-pacing production this year are still unfolding. However, USDA believes global corn exports will fall 18 percent year over year, which may provide an alternative home for some of the world’s abundant wheat.

Overseas Buyers Attend Pacific Northwest Wheat Quality Council Meeting

By Steve Wirsching, USW Vice President and Director, West Coast Office The U.S. wheat industry can show overseas buyers the future — or at least open a small window to the future of wheat quality, as it did at the recent Pacific Northwest Wheat Quality Council meeting.

The Wheat Quality Council holds this annual event to allow the domestic supply chain to discuss new cultivars and current wheat quality targets with public and private wheat breeders.

With support from wheat commissions from Washington, Oregon and Idaho, USW invited buyers from the Philippines and Indonesia to join the breeders, cereal chemists, producers, grain handlers and inspectors Jan. 21 to 22 in Phoenix, AZ. Overseas buyers represent roughly half the market potential for all the wheat produced in the United States each year, so their opinions are very important to breeders who develop new U.S. wheat varieties.

The overseas market is very competitive with many suppliers who are willing to undercut U.S. prices. However, a growing number of customers value the excellent U.S. wheat quality and

dependability and are willing to pay premiums. Buyers continue to place value on the low water absorption, weak gluten characteristics and bright white color of soft white (SW) wheat used for sponge cakes, pound cakes, cookies and crackers in South Asia. In addition, hard red spring (HRS) buyers value this wheat's high water absorption and gluten strength.

The Philippines currently is the third largest U.S. wheat buyer and the second largest buyer of SW and HRS wheat. Ms. Antonina Sio, Research and Development Manager for San Miguel Flour Mills in the Philippines, attended the meeting where she noted that a growing population and economy is increasing demand for high quality wheat foods (for more information, see "USW Hires Bakery Consultant for Philippines Market" below).

Mr. Reinal Asri, Head Quality Control Manager at PT Punda Kencana, represented Indonesia, which is the world’s fourth most populated country with a vibrant, growing economy and rapidly expanding wheat consumption.

Australia is logistically very close and has a freight advantage to Indonesia, but this developing South Asian market requires additional quantities of high quality wheat for "Western-style" products. U.S. wheat has gained market share with high protein HRS and low protein soft wheat, qualities that Australian cannot regularly supply. PT Kunda Kencana is one of Indonesia’s leading mills and Mr. Asri encouraged farmers to continue growing the high quality wheat his customers and Indonesian consumers demand.

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These overseas participants learned about soon-to-be-released wheat varieties that have superior quality, good disease resistance and higher yield potential.

Specifically, a new HRS variety named "Eagan" from Montana State University promised protein strength and good yield desired by customers and growers alike. This variety is a cultivar of "McNeal," an older variety that was famous for high protein, long farinograph stability times and strong dough.

The chance to participate left a positive impression on these South Asian customers. They commented that if these new varieties are released, the future of U.S. wheat quality looks very bright indeed.

Taking a Vote on TPP is Critical to Its Ultimate Success

By Dalton Henry, USW Director of Policy Representatives from the 12 Trans-Pacific Partnership (TPP) negotiating countries are set to sign the agreement in New Zealand next week. Though signing the pact is primarily ceremonial, it marks another step forward in the long process of putting the world’s largest free trade agreement into action.

In the months since the final agreement announcement, the TPP collected many new endorsements, particularly among business groups. The U.S. Chamber of Commerce announced its endorsement Jan. 6, while encouraging the Obama Administration to work with Congress and industry members on unresolved concerns.

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After the Feb. 4 signing attention will largely shift to the U.S. Congress, where leaders have so far hesitated to commit to any timing for a potential vote in part because much work is needed before a vote can even be considered. The International Trade Commission (ITC), which held a hearing on the agricultural portions of the agreement earlier this month, is accepting formal testimony on the merits of the agreement until Feb. 15. Their final report due May 18 will incorporate those comments, required by this past summer’s Trade Promotion Authority (TPA) bill.

With that ITC report as an official "scorecard" of the TPP, the administration will work with Congressional leaders to find time for a vote. That is a critical point because according to the regulations set down by the TPA, after introducing the implementing legislation the appropriate committees must complete their reviews and hold a final up-or-down vote within 90 days.

Many congressional watchers speculate that this final vote will not take place until after the U.S. elections in November. Some legislators fear trade agreements are too political to address prior to the election, while others may hope a new administration will place different priorities on the agreement’s portions that are more contentious. Unfortunately, any delays will mean U.S. wheat producers and their customers overseas must continue managing through inconsistencies in sanitary and phytosanitary standards and paying higher tariffs until the agreement is

implemented.

Conceived as much more than just another free trade agreement, TPP was to be the platform for expanded trade in an entire region. In fact, within a few weeks after negotiators struck an agreement, as many as 12 additional countries contacted U.S. Trade Representative officials to test the membership water.

However, no other country may apply for membership until after the U.S. Congress and the governments of the 11 other countries ratify the agreement.

For this positive momentum to continue and ultimately help reach that goal of lifting economic opportunity in the region, moving as quickly as possible toward the Congressional vote on TPP is critical.

USW Realigns Regional Management as Long-Time EU Director Retires USW announces the retirement of Goris van Lit, Regional Director for Europe, the Former Soviet Union and Israel, and promotes Ian Flagg, Regional Director, who will add van Lit’s responsibilities and continue to direct activities in the Middle East and North Africa region effective Feb. 1, 2016. Based in Rotterdam, The Netherlands, van Lit has worked for USW for 30 years.

Flagg, who joined USW in 2005, is also based in Rotterdam and will now have responsibility for that office as well as offices in Moscow, Cairo and Casablanca. USW is the export market development organization for the U.S. wheat industry.

"As a part of our efforts to better align our resources, activities and staff with the realities of

current market opportunities in the Middle East and North Africa, USW recently shifted responsibilities for some East African countries to our SubSaharan African regional office in Cape Town, South Africa, and transferred Ian to Rotterdam," said USW Vice President of Overseas Operations Vince Peterson. "With Goris’ retirement, USW is taking the next step in this strategic realignment to more closely coordinate and concentrate our activities on highquality market segments across the broader region."

"We cannot thank Goris enough for his many years of dedicated service representing U.S. wheat farmers," Peterson said. "I served with Goris in the region and saw firsthand the value of his market knowledge, stable management skills and unwavering advocacy for U.S. wheat. We will all miss working with him very much but we wish Goris and his wife Lilian a long and enjoyable retirement.

"Looking forward, Ian has proven his ability to analyze changing market conditions and identify the best opportunities for U.S. wheat exports first in Cairo, then Casablanca," Peterson noted.

"I am very confident that he will be equally effective with his expanded responsibilities."

Goris van Lit was born and raised near Rotterdam and became fascinated early in life by the international commerce at its growing port and the seagoing vessels being built virtually next door. Studying analytical chemistry, his career started in laboratory analysis and product development for home goods before he joined Meneba

Flour Mills. He also worked in cereal food research with the Netherlands Organization for Applied Scientific Research before joining USW as a marketing specialist in 1986. Outside of work, van Lit has nurtured a lifelong passion for automobiles and rally racing.

Minnesota native Ian Flagg served USW as Assistant Director, West Coast Office, Portland, OR, and as Market Analyst in the Headquarters office in Arlington, VA, before accepting a position in 2009 as Assistant Director for the Middle East, East and North Africa region in Cairo. He was promoted to Regional Director in 2014 and moved to Casablanca.

Flagg has a bachelor’s degree in economics from Minnesota State University, Moorhead, and a master’s degree in Agribusiness and Applied Economics from North Dakota State University.

USW Hires Bakery Consultant for Philippines Market USW welcomes Gerardo "Gerry" Mendoza as Bakery Consultant to provide technical assistance and training to commercial bakeries and wheat food processors in the Republic of the Philippines.

Mendoza works from USW’s Manila office and will train with long-time Bakery Consultant Boy Ng, who plans to retire later in 2016.

"People in the Philippines are eating more bread and other wheat foods today," said USW Assistant Regional Vice President Joe Sowers. "Gerry has exactly the kind of experience we need to continue our legacy of service to the wide range of commercial bakeries and end product manufacturers in this country.

We are very pleased he is with us to keep demonstrating the value and performance of flour milled with U.S. wheat in the Philippines."

Mendoza joins USW with 25 years of experience in the bakery ingredients industry, serving most recently as National Business Development Manager with AB Mauri. In his career, the Philippines native has managed production, served in sales positions and provided technical training and assistance to several key bakeries in the Philippines and around Southeast Asia.

Mendoza earned a bachelor’s of science degree in industrial engineering from Adamson University, Manila.

Southeast Asia in general and the Philippines in particular have become one of the most important export markets in the world for U.S. wheat. Robust population and income growth are driving increased demand for wheat-based foods. The burgeoning middle class has an increased ability to pay for high quality products, while end product manufacturer and consumer preferences give U.S. wheat classes a strong advantage.

Wheat Industry News Lemnatec Appoints New Chief Executive. The plant phenotyping specialist announced it hired Stefan Frey — who has more than 35 years’ experience in the biotechnology industry — to manage the ongoing development of the company’s global businesses. "LemnaTec is an exciting opportunity", says Frey, "this is a company that already leads the market in terms of technology and Rediscover E AT 2016 RediscoverWH WH E AT| FEBRUARY | FEBRUARY 201623 23

sales, but it still has significant untapped potential". Read the full announcement at http://www. lemnatec.com/news-conferences/ article/market-leader-lemnatecappoints-new-chief-executive/.

Wheat Foods Council Revs Up Promotion Efforts with Adoption of New Strategic Plan. Identifying new target audiences and establishing messaging priorities marked the successful conclusion of the Wheat Foods Council’s (WFC) strategic planning session held in conjunction with their Annual Meeting, Jan. 13 to 14, 2016, in Scottsdale, AZ. WFC President Tim O’Connor, who joined the organization in June 2015, spearheaded the Council’s strategic plan development process. "I’m excited about our new plans," stated O’Connor.

"We have identified a number of initiatives we will be able to implement immediately giving us a jump-start on our new strategies for next fiscal year’s programming which begins in July 2016."

Read the full release at http:// wheatfoods.org/press.

Honoring Jim McKenna. The Kansas Wheat Commission remembers the late Jim McKenna, who passed away April 4, 2015, with a memorial rock at the Kansas Wheat Innovation Center in Manhattan, KS. "We have planted an oak tree that we hope someday will be a prominent tree that provides beautiful color in the fall and comfortable shade on hot summer days. We wanted to do something to help remember Jim and all of the great memories of his work and his friendships here in Kansas." McKenna retired in 2014 after 21 years of service as a milling a baking consultant.

24 Rediscover RediscoverWH WHE AT | FEBRUARY 2016 24 E AT | FEBRUARY 2016

Congratulations to Kody Bessent. Our past wheat colleague recently accepted a new position as Vice President of Operations and Legislative Affairs with Plains Cotton Growers, Inc. Previously, Kody worked for Texas Wheat, and most recently was with the High Plains Water District. We wish the best to Kody.

Oprah Loves Bread. The television personality and mogul tweeted this week about her recent weight loss while on Weight Watchers. In this video, which was attached to the tweet, Oprah said, "I love bread. I now just manage it…I have lost 26 pounds and I have eaten bread every single day." As a powerful influencer, Oprah’s message that bread does not cause weight gain is important to the wheat industry.

Wheat Marketing Center Asian Noodle Technology and Ingredient Application Course.

This hands-on course, scheduled for April 5 to 8, 2016, will focus on better understanding noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications. For more information and to register visit http://wmcinc.org.

Northern Crops Institute Pasta Production and Technology Course. This course, scheduled for April 12 to 14, 2016, introduces the fundamental and applied aspects of manufacturing extruded pasta products.

Raw material quality criteria, specifications and processing variables, and their impact on final pasta quality will be present in detail. The registration

deadline is March 28. For more information and to register visit www.northern-crops.com/ training-courses.

IGP Institute Grain Purchasing Short Course. This course, scheduled for April 4 to 15, 2016, will benefit individuals who are responsible for buying U.S. food and feed grains.

The course focuses on the mechanics of purchasing raw materials and features detailed discussions of cash and futures markets, financing and ocean transportation. The registration deadline is March 16. For more information and to register visit www.igpevents.grains.ksu.edu.

Kernels Vol. 14

JANUARY 2016

The Simple Art of Milling Wheat into Our Daily Bread

Announcing Our 5-Part “Talking Wheat” Video Series

Health Professionals’ Top Misperceptions About Wheat Foods Rediscover WHE AT | FEBRUARY 2016 25

Preparing for the Future Last fall, we conducted a survey of medical doctors, registered dietitians

and personal trainers to gauge what these important health and fitness professionals know and believe about wheat and wheat foods. The timing of the survey was perfect since it has provided valuable guidance for a long range planning exercise underway within our organization to assess where the Wheat Foods Council needs to focus its resources in the coming years.

Test your own wheat knowledge and see what these professionals told us by reading the article on page eight of this issue. Like us, you might be surprised with some of the findings.

This survey, along with extensive dialog with the wheat industry, has reinforced the importance of additional education for key influencer groups.

We are presenting a new strategic plan proposal to our board in January to expand our outreach and address new topics for future programs. We will be excited to share our new plans with you soon. Stay tuned‌

Tim O’Connor President, Wheat Foods Council

26Rediscover RediscoverWH WH E AT| FEBRUARY | FEBRUARY 2016 26 E AT 2016

The NFL Wheat Farmer When the season ends for Jordy Nelson, who set the Packers’ single-season receiving record last year, he switches his cleats for work boots and heads to his family’s 4,000-acre Kansas farm.

Each year, he drives a combine and cuts wheat, sometimes for 12 hours a day, or rounds up some of the family herd.

From an early age, Nelson was driving tractor loads of wheat into town. The Manhattan, KS native says “I probably identify more as a farmer [than a football player].

Around here, I’m just the farm kid that they have always known.”

“I really identify more as a farmer than as a football player.”

Rediscover WHE AT | FEBRUARY 2016 27

Wheat Flour Noodles: A Stap

E

xperiencing global cuisines has become more common due to the blending of world cultures. This phenomenon, coupled with a generally more adventurous American palate, has greatly influenced the popularity of ethnic foods, including Asian cuisines, according to an IBISWorld report.

That’s particularly true in the U.S., where 76 percent of Americans cite Chinese food as their number one choice among ethnic foods, according to a 2015 Technomic survey. Japanese and Thai food also placed among the top ten. Some consumers are even reaching past these mainstreamAsian foods, to try more exotic (and lesser known) Vietnamese and Korean dishes. The common element – Asian noodles.

From simple street food to traditional celebratory meals, Asian noodles are a versatile staple and an essential part of Asian culture. In China, noodles symbolize long life and are served on birthdays and the Chinese New Year.

The question of which culture developed the first noodles – Asian, Italian, or Middle Easter --still remains but new evidence gives the Chinese an edge. The remains of a noodle meal, dating back 4,000 years, was recently discovered in China and may qualify for the title of the world’s oldest noodle meal.

Asian noodles are wildly popular in America. They are a perfect vehicle for the goodness of traditional comfort food and can be coupled with a wide variety of delicious toppings. Once only found in specialty or health food stores, Asian noodles are now stocked in mainstream groceries.

There are many varieties of Asian wheat noodles, “mien” or “mein,” made from wheat flour. Hard red winter and soft white wheat varieties are generally used to make Asian-style noodles, unlike Italian pasta made from durum wheat. Some Italian pasta, like linguini, can be substituted for Asian noodles in most recipes.

Ramen noodles, once the mainstay of poor college students, have undergone a classy makeover. “Technomic’s Take: 2015 Food Trends” predicted this upscaling of spicy ramen noodles, and cities around the globe are now populated with

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ple of Popular Asian Cuisines gourmet ramen shops. One of America’s best-known chefs, David Chang, launched his career in 2004 by starting Momofuku Noodle Bar, and ramen noodles moved center stage on the American food scene. Ramen noodles have a springy bite that comes from the mixture of wheat flour, egg, salt, and an alkaline “lye water,” which gives the noodles a yellowish color and firm texture in hot broths.

Despite their common ingredients. Asian wheat noodles vary in taste, texture and, chewiness. The popular Lo Mein noodles are thick and dense with a doughy texture when cooked. Commonly used by Chinese restaurants, these noodles work well in heavy, spicy sauces with chunks of meat or vegetables.

Yaka Mien wheat noodles are machine-made and similar to Lo Mein, but they are thicker and chewier. This “Chinese spaghetti” is best used in soups. La Mian is a hand-pulled noodle, usually sold fresh. They are made into long, two-foot strands and symbolize prosperity and longevity.

Chow Mein noodles can have both crispy and soft, chewy textures when cooked. They add crunchiness to Chinese chicken salad and are used to make haystack cookies. Wonton noodles resemble thin, flat linguini, and are named for the Chinese dish they are found in -wonton soup.

Udon noodles, another Asian noodle, are made from buckwheat flour rather than wheat flour.

Armed with the ABC’s of Asian wheat noodles, try some of the Wheat Foods Council’s Asian-inspired recipes featured in this issue. Proper Asian eating etiquette is to slurp them -- the louder the better!

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“Slurp Up” These Asian Style Noo Sesame Shrimp Noodles w/Asian Garlic Bread Ingredient List: 8 ounces linguini ½ pound (2 cups) shitake mushrooms or button mushrooms, sliced 1½ cups sugar snap peas, frozen 2 teaspoons sesame oil 1 teaspoon minced garlic ½ pound large shrimp, peeled and deviened (about 30 shrimp) Cooking spray Sesame Noodle Sauce: ¼ teaspoon crushed red pepper 1 teaspoon dried parsley flakes ¼ cup rice vinegar 1 teaspoon sesame oil 1 teaspoon fresh, peeled and grated or 1/4 teaspoon dry ginger 2 teaspoon honey 2 teaspoon cornstarch 1 tablespoon sesame seeds, sprinkle over top of finished dish Asian Garlic Bread: 1 loaf French style Bread ½ cup butter, softened 1½ teaspoons Chinese chili sauce 2 teaspoons fresh garlic, minced 3 teaspoons fresh chives, minced

Directions: Mix together all ingredients for sauce; crushed red pepper, parsley flakes, rice vinegar, sesame oil, grated fresh ginger, honey and cornstarch. Set aside.

Cook linguini according to package directions. While pasta is cooking, spray a sauté pan with cooking spray. Over medium heat, sauté 2 teaspoons sesame oil and minced garlic for 30 seconds; add shrimp and sauté shrimp until they are pink, about 6 minutes.

When pasta is 3 minutes from being finished, add mushrooms and sugar snap peas to the pasta pot. Bring water to a second boil and finish cooking the pasta until al a dente.

Add the sauce to the shrimp and heat until thickened. Drain pasta, mushrooms, and peas. Combine pasta and shrimp sauce. Top with sesame seeds before serving.

Asian Garlic Bread: Pre-heat oven to 400°F. Mix butter, Chinese chili sauce, garlic, and chives. Slice bread and spread butter on one side of each slice. Wrap entire loaf in foil and heat for 20 minutes. Serve warm.

Servings: 4 (Asian Garlic Bread: Makes 16 servings) Nutrition: One serving provides approximately: 395 calories, 22 g protein, 70 g carbohydrates, 10 g fiber, 6 g fat (1 g saturated), 86 mg cholesterol, 136 mcg folate, 4 mg iron, 158 mg sodium.

Garlic Bread: One serving (one slice) provides approximately 157 calories, 3 g protein, 17 g carbohydrates, 1 g fiber, 7 g fat (4 g saturated), 21 mg cholesterol, 31 mcg folate, 1 mg iron, 283 mg sodium.

Source: Wheat Foods Council

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odles for an Easy Weeknight Meal Ingredient List: Sauce

¼ cup peanut butter ¼ cup low sodium soy sauce 2 tablespoons sugar ¼ cup sesame oil 2 tablespoons Worcestershire sauce 2 tablespoons lime juice ¼ cup plus 2 tablespoons low-sodium chicken broth, or water 1 tablespoon chopped fresh ginger 2 cloves garlic, peeled and coarsely chopped Freshly ground black pepper, to taste Linguine

1 pound linguine, cooked and cooled 2 cups small watercress, sprigs (1 bunch) 1 mango, pitted and diced ½ cup chopped scallions ¼ cup chopped fresh mint, optional ¼ cup chopped peanuts

Directions: Into the food processor or blender put all the sauce ingredients. Process until smooth.

Put the linguine, watercress, mango, scallions and mint into a large bowl. Add the sauce and toss until the linguine is well coated. Sprinkle with peanuts and serve.

Serves 8 Approximate nutritional value per serving: 400 calories; 15 g total fat; 3 g saturated fat; 310 mg sodium; 57 g carbohydrates; 5 g dietary fiber; 13 g protein; 16 mcg DFE (folate).178 mg sodium.

Peanut Noodles with Mango and Watercress

Rediscover RediscoverWH WHEEAT AT ||FEBRUARY FEBRUARY2016 2016 31 31

Health Professionals’ Top Mispe About Wheat Foods

P

erceptions of wheat foods and their contributions to health and nutrition vary widely across audiences. Judging by the books that have been published and articles written about wheat and nutrition, health professionals such as doctors and fitness professionals (personal trainers) appear to have many misperceptions about wheat in general and what nutrients wheat foods do and don’t provide.

In September 2015, the Wheat Foods Council (WFC) wanted to gauge health and fitness professionals’ beliefs and knowledge about wheat and wheat foods. Using an online survey methodology, Wakefield Research asked 100 MDs, 100 personal trainers and 100 RDNs the same series of questions about wheat and wheat foods. We treated the RDN group as the “control” group, since of the three groups they have the highest level of knowledge of food and nutrition in general. Looking across the three groups, some of the knowledge gaps surprised us. But, it also provided ideas about topics that the WFC needs to broach with these audiences.

“The bottom line: both medical doctors and personal trainers have knowledge gaps about wheat.”

In general, MDs, RDNs and personal trainers discuss wheat foods with their patients and clients, but personal trainers address them more often and more specifically than do dietitians and doctors. While RDNs and MDs give general information about wheat foods to patients, personal trainers discuss topics like gluten, and enriched and refined grains but unfortunately, also seem to have the most misperceptions! Here are the top nutrition and health misperceptions held by all three audiences:

3232Rediscover E AT | FEBRUARY 2016 RediscoverWH WH E AT | FEBRUARY 2016

erceptions Half of health and fitness professionals (including RDNs) don’t think that wheat foods provide iron.

Truth: Both whole grains and enriched grain foods like cereal, pasta and bread provide iron in the American diet. The two highest food sources of iron for US adults (19 and over) are ready-to-eat cereals (15.1 %) and yeast breads and rolls (12.9%). This is higher than other sources including beef (6.9%) and poultry (3.3%). (Source: O’Neil et al) While nearly 75% of RDNs know that wheat foods provide folic acid, only 57% of MDs and 39% of personal trainers are aware of the connection between wheat foods and folic acid.

Truth: Folic acid fortification of wheat flour has decreased neural tube birth defects by 19-32% since 1998 when it was first mandated (Crider et al). Flour in the United States is enriched with 140ug/100g. Folic acid fortification is considered to be one of the single the most successful public health initiatives undertaken in the past 50-75 years.

While 96% of RDNs understand that fiber is a nutritional benefit of wheat foods, only 73% of personal trainers and 87% of doctors know this.

Truth: Whole grain and enriched grain foods provide 43.7% (King et al) of fiber in Americans’ diets, with approximately two-thirds of this from enriched grains (Clemens et al). In fact, bread, rolls and tortillas alone contribute 12% of the total daily intake of fiber in the American diet (Hoy et al).

The bottom line: both medical doctors and personal trainers have knowledge gaps about wheat. RDNs and other communicators who are aware of this can help clarify misperceptions about wheat and its role in health by reaching out to these audiences.

The WFC is also strategizing ways to educate all three of these important health influencers.

For resources that can be used to educate professional audiences about wheat, visit WheatFoods.org and click on the Resources tab.

[Note: if you’d like more information about the study, please contact Jula Kinnaird at jula@kinnairdmangan.com].

Rediscover RediscoverWH WHEEAT AT| |FEBRUARY FEBRUARY2016 2016 33 33

Mix It Up in the Kitchen: Get Set to Bake for Family Fun

H

ome baking is something to be enjoyed all year long, not just during the holiday season. Bake for Family Fun Month, celebrated annually in February, was created by the Home Baking Association (HBA) to encourage families to explore the world of baking and have fun!

“From toddler to grandparent, baking provides opportunities for families to share and create baking traditions, recipes and family heritage that can be handed down through generations,” said Charlene Patton, executive director, Home Baking Association. “Family pizza night, HBA’s Designer Cookies, and Saturday pancakes are great ways to establish new baking traditions.”

Bake for Family Fun Month celebrates a different theme each week. The first week.

“Let’s Get Started Baking,” gets families into the kitchen by providing basic recipes and tips. “Baking for My Valentine,” inspires the celebration of Valentine’s Day with home baked treats. “Baking History” week encourages families to bake old family recipes, using special tools and techniques, and share old or new traditions. Finally, “Bake for Others” week urges families to share their baked goods with friends and others in the community.

Baking is an inexpensive activity that teaches all family members important practical life skills.

HBA’s “Why Bake?” illustrates compelling reasons to bake at home, including an average savings of $4,160 per year for a family of four.

Families are busier than ever, and it might seem there’s no time for home baking. However, there are timesaving products and techniques available. The HBA supports using baking mixes, frozen dough, packaged crusts, and other short cuts, giving novice cooks a place to start.

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Month this February Nevertheless, according to a 2014 Mintel survey, more than 56 percent of respondents said they bake from scratch using fresh rather than premixed ingredients as much as, or more than, a year ago. Home baking allows complete control over which ingredients to use when creating recipes. This is helpful when managing allergies or other dietary constraints. HBA’s Kitchen Science: Baking for Special Needs resource suggests substitutions for ingredients that cannot be consumed due to health reasons, preference or nutritional value. Baking with Whole Wheat Flour 101 offers tips on how to successfully bake using whole wheat flour, including which varieties produce the best baking results and how to adjust amounts and measure properly.

Most of the HBA’s resources are free on their website and beneficial for educators, registered dietiians, and others who advise families about nutrition. Tips for Baking Success with Children suggests ideas for introducing children to home baking, like reading the recipe through with the child first to involve them in making the grocery list. HBA’s Thrill of Skill offers ideas for teaching children as young as 2 years old how to bake, using the Safe Kitchen and the Food Skills Checklists to track new skills achieved. HBA’s award-winning book, “Baking with Friends,” contains recipes, baking vocabulary, trivia and suggested activities to accompany each recipe.

Bake for Family Fun Month encourages families to learn the baking basics together, try new foods, and share baking heritage. The Wheat Foods Council (WFC) is an educational partner of the HBA and is also a great source of delicious recipes to get your family in the kitchen.

Visit the HBA and WFC websites at http://www.HomeBaking.org and http://www.wheatfoods. org/ for recipes, baking tips, special baking activities, and other helpful resources for baking.

Rediscover WHE AT | FEBRUARY 2016 35

Maltby Market Analysis

Hello Kansas Wheat.

by Dan Maltby

The wheat market was mixed, but fairly flat this week. Last week’s winter wheat seedings report has long faded from the spotlight. KC settled down 3c, Chgo was 2c higher, and MGEX was unchanged. Flat.

Corn closed 7c higher, though, and that’s maybe interesting. Maybe not. Corn remains in a tight range.

CLOSE

KWH16

KWN16

KWZ16

CH16

CN16

CZ16

WH16

MWH16

MWN16

SH16

01/22

$4.71

$4.93

$5.23

$3.70

$3.80

$3.92

$4.76

$4.97

$5.09

$8.77

01/15

$4.74

$4.94

$5.26

$3.63

$3.73

$3.85

$4.74

$4.97

$5.11

$8.79

01/08

$4.73

$4.92

$5.26

$3.57

$3.69

$3.83

$4.79

$5.01

$5.17

$8.65

01/01

$4.69

$4.89

$5.24

$3.59

$3.71

$3.83

$4.70

$4.93

$5.13

$8.64

12/25

$4.68

$5.88

$5.21

$3.65

$3.77

$3.89

$4.68

$4.95

$5.15

$8.73

12/18

$4.82

$5.03

$5.35

$3.75

$3.86

$3.97

$4.87

$5.06

$5.26

$8.93

12/11

$4.83

$5.03

$5.35

$3.75

$3.85

$3.96

$4.91

$5.08

$5.27

$8.74

12/04

$4.81

$5.02

$5.34

$3.82

$3.93

$4.03

$4.85

$5.16

$5.32

$9.08

11/27

$4.67

$4.88

$5.22

$3.67

$3.79

$3.90

$4.79

$5.07

$5.24

$8.76

11/20

$4.71

$4.92

$5.24

$3.70

$3.81

$3.91

$4.90

$5.09

$5.27

$8.61

11/13

$4.80

$5.00

$5.31

$3.66

$3.77

$3.88

$4.98

$5.09

$5.31

$8.56

11/06

$5.06

$5.27

$5.59

$3.82

$3.94

$4.02

$5.26

$5.28

$5.46

$8.70

March corn has closed the last 11 weeks, on Fridays, between $3.57 and $3.82. That’s tight.

Charts and discussions follow, with the goal of giving you useful information to help you with your business. My disclaimer remains the same: these are my sometimes rapidly changing opinions; the markets are quite treacherous; and past performance is no guarantee…dm Kansas Wheat market update #205 danmaltby.riskmgmt@gmail.com 01/22/16 pg. 1 36

Rediscover WHE AT | FEBRUARY 2016

Hello Kansas Wheat.

The wheat market was mixed, but fairly flat this week. Last week’s winter wheat seedings report has long faded from the spotlight. KC settled down 3c, Chgo was 2c higher, and MGEX was unchanged. Flat.

Corn closed 7c higher, though, and that’s maybe interesting. Maybe not. Corn remains in a tight range.

CLOSE

KWH16

KWN16

KWZ16

CH16

CN16

CZ16

WH16

MWH16

MWN16

SH16

01/22

$4.71

$4.93

$5.23

$3.70

$3.80

$3.92

$4.76

$4.97

$5.09

$8.77

01/15

$4.74

$4.94

$5.26

$3.63

$3.73

$3.85

$4.74

$4.97

$5.11

$8.79

01/08

$4.73

$4.92

$5.26

$3.57

$3.69

$3.83

$4.79

$5.01

$5.17

$8.65

01/01

$4.69

$4.89

$5.24

$3.59

$3.71

$3.83

$4.70

$4.93

$5.13

$8.64

12/25

$4.68

$5.88

$5.21

$3.65

$3.77

$3.89

$4.68

$4.95

$5.15

$8.73

12/18

$4.82

$5.03

$5.35

$3.75

$3.86

$3.97

$4.87

$5.06

$5.26

$8.93

12/11

$4.83

$5.03

$5.35

$3.75

$3.85

$3.96

$4.91

$5.08

$5.27

$8.74

12/04

$4.81

$5.02

$5.34

$3.82

$3.93

$4.03

$4.85

$5.16

$5.32

$9.08

11/27

$4.67

$4.88

$5.22

$3.67

$3.79

$3.90

$4.79

$5.07

$5.24

$8.76

11/20

$4.71

$4.92

$5.24

$3.70

$3.81

$3.91

$4.90

$5.09

$5.27

$8.61

11/13

$4.80

$5.00

$5.31

$3.66

$3.77

$3.88

$4.98

$5.09

$5.31

$8.56

11/06

$5.06

$5.27

$5.59

$3.82

$3.94

$4.02

$5.26

$5.28

$5.46

$8.70

March corn has closed the last 11 weeks, on Fridays, between $3.57 and $3.82. That’s tight.

Charts and discussions follow, with the goal of giving you useful information to help you with your business. My disclaimer remains the same: these are my sometimes rapidly changing opinions; the markets are quite treacherous; and past performance is no guarantee…dm Kansas Wheat market update #205 danmaltby.riskmgmt@gmail.com 01/22/16 pg. 1

Rediscover WHE AT | FEBRUARY 2016 37

Daily H corn lows have bounced off of the $3.50 area, but Friday’s haven’t closed down there.

Planting season is coming. After last week’s winter wheat seedings report, it seemed to me corn acres would increase. Yet…the market apparently does NOT have the impetus to close a week below $3.57, let alone below $3.50. $3.50 is the red line on this weekly long term continuous chart…

A quick check at the calendar says January is almost over, which means in one month we will be talking about expected corn acres from the 2016 Ag Forum. South American corn seems to be doing ok, and South African corn did receive a little rain, so I admit I think corn remains in this 25, maybe 30c range for another month.

How about wheat? Similarly, look back at the weekly 11-week closing futures table. The 11-week closing low is $4.67, and the 11-week closing high is $5.06, almost a 40c range. The chart shows daily lows down to almost $4.51, but the week didn’t close below $4.57.

And in that table, in the KC March column, notice the blue number, $5.06, WILL DISAPPEAR NEXT WEEK.

Kansas Wheat market update #205 danmaltby.riskmgmt@gmail.com 01/22/16 pg. 2 38

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UNLESS something happens this week (it could; who knows…?) the new blue number in the table will drop down to $4.83. SO IF we don’t set new closing lows this week (it could…who knows), the 11-week closing high will be $4.83, and the 11-week closing low will be $4.67.

That is only a range of 16c! That CANNOT last. Wheat is getting ready to make either a new 11-week closing low OR high. A new weekly low comes by closing a Friday below $4.67. That seems possible, as the chart shows the daily lows and a contract low exists down closer to $4.50. A new high, closing a Friday above $4.83 is possible too. We all know “the funds” are short, and maybe a short-covering rally pops up. Or maybe we finally get some interesting USA wheat export news, or maybe possibly we get more news that India’s wheat crop is in direr straits that it was. Maybe we get a really bad killer plunge in temps in Ukraine, after a warm-up that melted snow cover…lots of maybes here…but the back ground of course would be last week’s USA reduction in winter wheat acreage. China had a cold spell. Did that kill their wheat?

Posted cash bids followed the futures; I don’t see any basis movement. Prices remain well under full cost of production, and probably will until we get a better “reason” …

Date 01/22 01/15 01/08 01/01 Date 01/22 01/15 01/08 01/01 BASIS 01/22 01/15 01/08 01/01 Date 01/22 01/15 01/08 01/01

Dodge $4.06 $4.09 $4.08 $4.02 Concordia $4.21 $4.24 $4.23 $4.22 Dodge -65 -65 -65 -67 Concordia -50 -50 -50 -47

Colby $4.19 $4.22 $4.18 $4.12 Salina $4.26-$4.31 $4.29-$4.34 $4.27-$4.33 $4.27-$4.32 Colby -52 -52 -55 -57 Salina -45, -40 -45, -40 -45, -40 -42, -37

Goodland $4.12 $4.16 $4.14 $4.14 Hutchinson $4.09-$4.41 $4.12-$4.44 $4.11-$4.37 $4.10-$4.37 Goodland -59 -58 -59 -55 Hutchinson -62, -30 -62, -30 -62, -35 -59, -32

Protection $4.11 $4.14 $4.13 $4.12 Wichita $4.17-$4.39 $4.20-$4.42 $4.19-$4.38 $4.18-$4.37 Protection -60 -60 -60 -57 Wichita -54, -33 -54, -33 -54, -35 -51, -32

Scott City $4.02 $4.05 $4.04 $4.03 Ark City $4.16 $4.19 $4.18 $4.14 Scott City -69 -69 -69 -66 Ark City -55 -55 -55 -55

Sublette $4.01-$4.06 $4.04-$4.09 $4.03-$4.08 $4.12-$4.22

Sublette -70, -65 -70, -65 -70, -65 -67, -57

Funds are short, current fundamentals aren’t really friendly, fewer USA wheat acres were planted, and we’re thinking about corn/bean planting season. Crude oil bounced all the way up to $30, and the stock markets are skittish. Wheat export sales were ok for the week, were pretty good, but mainly seemed Kansas Wheat market update #205 danmaltby.riskmgmt@gmail.com 01/22/16 pg. 3

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routine to me; Mexico did extend good coverage. (And Nigeria bot some USA durum, which was interesting, but…) so it seems to me we remain susceptible to technical moves.

And my opinion remains, that $4.00 wheat is not sustainable. That doesn’t mean the market will respond positively, and encourage more wheat production under some specified “conditions” to feed a starving world “by 2050”. Not yet. (Maybe not ever.) No, what that means to me is…$4.00 wheat will do more damage and drive more wheat farmers out of business, either here or elsewhere. That is why I say $4.00 wheat is not sustainable.

Which is why I started my “alternative crops” exploration in late 2014.

And Friday, along those lines, I attended a meeting hosted by Ardent Mills, in Fort Morgan, CO, which focused on their “push” to increase organic wheat production.

I’m no hippie, although I admit I graduated high school in 1974…I, and my family, eat a lot of wheat products. I’ve been in the wheat business almost 37 years. I like wheat. I like wheat farmers. I like wheat traders. I like wheat millers. You get the idea…

Anyway, you might have heard me talk about me viewing “organic wheat” as an “alternative crop”. And thus, expecting to learn something, I attended the meeting. But “why this meeting”?

Let’s start with this chart, of daily flour production. Ardent produces more than 500,000 cwt (hundredweight) of flour per day. They grind over a million bushels of wheat daily.

This was their second meeting; one was held in Fargo, ND, and the next one will be held in Pocatello, ID. This meeting was for their Denver and Commerce City mills. Thus, currently, if you grow organic wheat in Kansas or Nebraska, or Eastern Colorado or Wyoming, it would go to Denver.

Ardent’s plan is innovative in two key areas. They are guaranteeing a minimum they would pay for organic wheat (150% of conventional wheat, which is currently on the low side of bids, but Ardent’s Director of Specialty Grains, Shrene White stressed this is a minimum). Secondly, they would pay a

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premium for wheat produced on “transitional acres” (the acres in the process of being “certified organic”, which is often a three-year process).

Ardent’s program featured speakers from Oregon Tilth, an organic certifier, which offers services to help growers comply with the requirements, and some local organic growers who have been doing this (and have survived), and also a data firm (Mercaris; website is mercaris.com) which may be able to provide market data, and possibly bid or offer in an electronic organic market place. A speaker from NRCS also offered help during the transitional phase, and highlighted some areas of support.

The USDA has published quite a bit of literature on organic farming, including this study published in July 2015 called “The Profit Potential of Certified Organic Field Crop Production”. http://www.ers.usda.gov/media/1875181/err188.pdf Ultimately, it will come down to “price”. Is the price received worth the hassle and uncertainty, etc?

CURRENT prices for organic wheat are generally about $12/bu, compared to the posted bids for conventional wheat of roughly $4.00/bu.

Surely that math is easy; if we assumed we could grow 25 bu/ac on 400 acres, and sell it at $12/bu, we would gross $120,000 on those 400 acres to pay estimated operational costs of $50,000 and net $70,000. That compares with rising 50 bu/wheat on the same 400 acres, but selling it at $4.00/bu, thus grossing $80,000, with probably about the same expense outlay (for different materials though), and thus netting about $30,000 on those 400 acres.

Admittedly, the assumptions are the tricky part… “What would I do?” is the question that haunts me.

I’d personally look into the crop insurance aspect first. A friend a couple of years ago told me one should prepare for a complete wipeout every seven years, and when I did the math with that input, the picture changed. But I did NOT know crop insurance for organic production was available. Secondly, I would realize that every situation is different, and this particular “alternative crop” may not be useful for everyone. If I personally knew I could raise 80 bu/dryland wheat fairly consistently, even at $4.00, the comparison math on 25/bu wheat at $12.00 is not quite as good. And of course transportation and storage and handling issues are also a big key. If I had to truck this wheat 240 miles, would it still be viable? Do I have on-farm storage? Do I have a harvest plan? Etc, etc, etc.

I would point out that the whole operation would not have to “go organic” all at once. Field-by-field, or farm-by-farm, depending on size… is a real possibility.

The whole thing is more than just interesting. It’s obviously brought into play by my belief that $4.00 wheat is not sustainable on a personal level, and also by my belief that the market does not care. In other words, if sub-$4.00 wheat is needed to force significant worldwide cuts to production, the market does not care if I am one of the farms cut out of business.

Thus my conclusion is this alternative crop does offer a ray of hope for some (probably not all) wheat producers. It will not be easy; it will not be a guaranteed road to riches. Market forces and Mother Nature are still key players.

One thing I would NOT do is not seriously consider it just because of a pre-existing mindset that is deadset against organic wheat for what-ever pre-existing reason. A closed mind can be expensive.

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Upcoming Events MARCH 2016 • NAWG Annual Meeting and 2016 Commodity Classic, New Orleans, LA, March 3 to March 6, 2016.

MAY 2016 • Hard Winter Wheat Tour, May 2, 2016 to May 5, 2016 - Wheat Quality Tours actually tour the wheat crops in the fields. These tours give you first-hand experience and understanding of the quality of this year's wheat crop even before it is harvested.