Rediscover Wheat - October 2014

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

OCTOBER 2014

INSIDE THIS ISSUE

The Perfect Match Are you America’s best baker?

Industry News Rediscover WHE AT | OCTOBER 2014 1

Volume 1 • Number 2 www.rediscoverwheat.org The official publication of

In This Issue :

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

KAWG MEMBERSHIP

EDITOR

GRAPHIC DESIGN

CONTRIBUTORS

$100 per year

Marsha Boswell • mboswell@kswheat.com

3 4 6 7 8 10 11 12

Marsha Boswell • mboswell@kswheat.com

Marsha Boswell • mboswell@kswheat.com Jordan Hildebrand • jhildebrand@kswheat.com

CEO

Justin Gilpin • jgilpin@kswheat.com

KAWG OFFICERS

PRESIDENT Gary Millershaski • Lakin

VICE PRESIDENT Michael Jordan • Beloit

SECRETARY/TREASURER Kenneth Wood • Chapman IMMEDIATE PAST PRESIDENT David Schemm • Sharon Springs

KWC OFFICERS

CHAIRMAN Scott Van Allen • Clearwater VICE CHAIRMAN Jay Armstrong • Muscotah SECRETARY/TREASURER Brian Linin • Goodland IMMEDIATE PAST CHAIRMAN Ron Suppes • Dighton

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.

2

14 15 19 21 24

Rediscover WHE AT | OCTOBER 2014

Commodity commission deadline approaches Nigeria and U.S. Wheat--A perfect match One bowl fruit cocktail cake News from Wheat Foods Council IGP Institute releases course schedule Go Further Brownie Recipe Are you America’s best baker?

Cindy’s Tips to make the finals in the National Festival of Bread baking contest Coming to America: Wheat sailed with Columbus News from National Association of Wheat Growers News from U.S. Wheat Associates Maltby Market Analysis Kansas Wheat launches new websites Upcoming Events

Commodity commission deadline approaches

by Jordan Hildebrand

Western Kansas wheat farmers have a unique opportunity to provide direction for one of Kansas’ most important industries, through the 2015 Kansas commodity commission elections.

Growers interested in running for office must be active in producing wheat and must submit a petition for election to the Kansas Department of Agriculture. The petition must contain at least 20 signatures of eligible voters, with not more than five signatures from any one county. The petition must be filed

by Nov. 30 in order to be eligible for the 2015 election. Newlyelected commissioners will take office on April 1, 2015, and will serve a three-year term.

Justin Gilpin, chief executive officer of the Kansas Wheat Commission, says the state commodity commission election process is an excellent way for farmers to become actively involved in their industry.

“Commodity commissioners manage research, promotion and education programs funded by the checkoff for each commodity,” Gilpin said. “The wheat industry is at an exciting point. We have seen increased interest in wheat, from both research and marketing perspectives. Participating in commission elections as a prospective commissioner or voter is an essential way to give input into Kansas agriculture, and

the future direction of the wheat industry.”

The Kansas Wheat Commission has a stake in promotion of exports through its support of U.S. Wheat Associates, an association of state wheat commissions that maintains 17 market development offices around the world.

Market development programs are particularly significant, as roughly half the wheat grown in Kansas is destined for export markets. Through critical projects such as these, Kansas Wheat Commissioners are instrumental in guiding the long-term direction of the state’s wheat industry.

The 2015 election includes Districts one, two and three.

District one includes Cheyenne, Decatur, Graham, Norton, Rawlins, Sheridan, Sherman and Thomas counties.

District two includes Gove, Greeley, Lane, Logan, Ness, Scott, Trego, Wallace and Wichita counties.

District three includes Clark, Finney, Ford, Grant, Gray,

Hamilton, Haskell, Hodgeman, Kearny, Meade, Morton, Seward, Stanton and Stevens counties.

Current commissioners for the region are Brian Linin of Goodland for district one, Ron Suppes of Dighton for district two and Jason Ochs of Syracuse for district three. At this point all current commissioners are seeking reelection.

If elected to the Kansas Wheat Commission, farmers will help shape the future of the wheat industry in Kansas by setting the annual budget, policies and procedures that determine research, education and nutrition priorities.

Farmers can register to vote

by Dec. 31, by filling out the Commodity Voter Registration form, available at the Kansas Department of Agriculture or the Kansas Wheat Commission. A registered voter must be a Kansas resident, be at least 18 years old before the election and be actively engaged in growing wheat within the preceding three years.

Rediscover WHE AT | OCTOBER 2014 3

Nigeria and U.S. Wheat— A Perfect Match

by Julia Debes

Instant noodles may not be the meal of choice outside of the K-State campus, but in Nigeria, they are an increasingly popular source of nutrition for more than 170 million people. Combined with bread, cookies and crackers and pasta, per capita consumption of wheat foods in Nigeria has more than tripled since 1995, according to U.S. Wheat Associates.

For Kansas wheat farmers, that means Nigerian millers need lots of high quality wheat — specifically Hard Red Winter (HRW) wheat. On average for the last five years, Nigeria imported about 94 million bushels of HRW. Nigerian flour is used predominately to make a dense, high volume loaf of bread. While Nigerian milling companies are some of the largest in the world, the baking sector is small-scale and disorganized. The Lagos Master Baker’s Association alone claims more than 18,000 active members.

A trade team from Nigeria visited the Kanas Wheat Innovation Center in the summer of 2014 to learn about the Kansas wheat crop. consultant in the USW office in Lagos, Nigeria, said, “Kansas produces is a valued wheat with high consistency and good protein.”

In addition to bread, Nigerians eat more instant noodles than anyone else “U.S. wheat has found a outside of This means home in Nigeria. And it is Southeast Asia. Why? Nigerian there to stay.”

Because flour millers as more are looking Gerald Theus, U.S. Wheat Associates Nigerians for wheat move from able to rural areas to urban ones, they withstand variable conditions and are looking for a more convenient, produce the same high quality loaf nutritious food source. USW, with of bread time and again. assistance from Kansas Wheat, HRW wheat is a great match. helped introduce this product in Muyiwa Talabi, marketing the market.

4

Rediscover WHE AT | OCTOBER 2014

Today, instant noodles made with HRW wheat are so popular that every milling company produces them, even though the product was a foreign concept just a decade ago. Indomie, the largest producer of instant noodles in Nigeria, can make up to two million boxes of instant noodles every month.

From the Bottom to the Top Nigeria has not always been a wheat purchasing powerhouse.

In fact, the Nigerian government banned the important of wheat in 1986 as part of an effort to encourage local farmers to grow wheat. The effort failed due to the tropical climate and lack of

Nigerian millers visit Kansas to take part in a course offered by the IGP Institute and learn about Kansas wheat milling and production strategies. infrastructure. In 1992, the ban was removed.

Today, flour milling is now Nigeria’s second largest industry — behind only oil.

Finding the Future Together The United States dominates the Nigerian market, but that does not mean there is not increasing competition from other world exporters like Canada and Australia.

Kansas HRW wheat also faces competition from the inclusion

of cassava flour — made from the starchy tuber that is the base for tapioca — as part of a government mandate hoping to support local farmers. However, a lack of high quality supply and bread formulations has inhibited mills from displacing significant amounts of wheat.

That is why Kansas Wheat, together with USW, continually works to strengthen the relationship between Kansas wheat farmers and Nigerian flour millers through annual trade team visits and specialized courses at the IGP

Institute. Through these activities, Nigerian millers know Kansas farmers will have the wheat they want, year after year.

“Thanks to the relationships built in Nigeria and between the farmers, USW and Nigerian millers on teams like these, U.S. wheat has found a home in Nigeria,” said Gerald Theus, USW assistant regional director based in Cape Town, South Africa.” And it is there to stay.”

Rediscover WHE AT | OCTOBER 2014 5

One-Bowl Fruit Cocktail Cake Ingredients

1 (14.5 oz.) can, no sugar added, fruit cocktail 1 cup all-purpose flour 1 cup white whole wheat flour ½ teaspoon ground cinnamon 2 teaspoons baking soda 1 large egg 1 cup brown sugar, packed 1 teaspoon vanilla extract

Nutrition

1 serving, without topping, provides approximately: 98 calories 2 g protein 22 g carbohydrate 1 g dietary fiber 0 g fat (0 g saturated) 9 mg cholesterol 10 mcg folate 1 mg iron 131 mg sodium Note: This recipe has no added fat.

Directions

1. Preheat oven to 350°F. Drain fruit cocktail and reserve juice.

Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. In medium bowl, whisk together all-purpose flour, white whole wheat flour, cinnamon and baking soda.

3. In large bowl, whisk together egg, brown sugar and vanilla.

4. Stir in fruit cocktail juice and flour mixture; mix well.

5. Fold in fruit cocktail until thoroughly combined. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean and cake is golden brown.

6. If desired, add topping.

Makes 20 servings.

KWC Test Kitchen Variations:

Coconut and Pecan Topping (shown in photo at left): In small saucepan, combine ⅓ cup granulated sugar, ¼ cup evaporated milk, 4 tablespoons butter, ½ cup sweetened flake coconut and ¼ cup chopped pecans. Boil 10-12 minutes, stirring constantly until thick. While cake is hot, poke holes in cake with fork and pour hot topping on cake.

Note: This is one of 12 recipes published in the Kansas Wheat Commission’s 2014 Annual Recipe Book. Pick up your copy at the Kansas Wheat Innovation Center in Manhattan KS

Chocolate Chip and Pecan Topping: Before baking cake, sprinkle ¼ cup mini semisweet chocolate morsels and ¼ cup chopped pecans on top.

For more variations of this recipe visit www.

AmericasBreadbasket.com.

6

Rediscover WHE AT | OCTOBER 2014

News From:

WFC’s participation at the 2013 Food and Nutrition Convention and Expo was a time to interact and educate influencers in the nutrition and food service industries. It’s a cost-effective way to meet face-to-face with an audience of over 8,500 key influencers and reinforces our Council’s image in the minds of dietetic/nutrition professionals and other health professionals.

Sara Olsen, wheat farmer from Colorado, and Brett Carver, PhD, wheat breeding and genetics professor at Oklahoma State University, were featured experts who were available at the WFC booth to answer attendees' questions.

The Council also sends a number of letters to publications, television reporters, and websites refuting wheat and nutrition misinformation.

The WFC selected three advisory board members who have been a vital resource for them in their

work to promote the consumption of wheat and wheat foods. With so much misinformation about wheat and wheat foods, these individuals are the WFC go-to people to provide sound-science information in a timely fashion. Julie Miller Jones, phD, CNS, LN, Professor Emeritus, Foods and Nutrition, St. Catherine University, St. Paul/Minneapolis, MN; Brett Carver, phD, wheat breeding and genetics professor at Oklahoma State University, and chair of the National Wheat Improvement Committee and Glenn Gaesser, PhD, professor and director of the Healthy Lifestyles Research Center at the Arizona State University School of Nutrition and Health Promotion, Tempe, AZ. “The WFC members support an ongoing pro-active force of prowheat messaging. We have a good story to tell and wheat farmers, millers, bakers, researchers, food professionals and others in the industry have to keep telling it,” said Cindy Falk nutrition educator for Kansas Wheat. “Science is in our favor.”

A united message will be more effective against attacks on grain foods than a fractured effort. There will always be those who attack accepted standards.

Dietary advice today is what it is because the majority of the science supports it. For the past 30 years, many scientific organizations, professional societies and advisory panels to governments have repeatedly reviewed the nutritional evidence for preventing chronic diseases. Credible science-based organizations recommend eating

plans that provide 45-75% of calories from carbohydrates, typically a mix of many kinds of carbohydrates. This includes fruits, vegetables, dairy products, and whole and enriched grains (wheat, corn, barley, oats, rice, and the products they are made into including bread, tortillas, and cereal).

For more information please visit www.wheatfoods.org to sign up for the WFC tri-annual E-Magazine, “Kernels.”

Kansas wheat producers have been a member and had an active leadership role in the national Wheat Foods Council (WFC) organization since its formation in l972. The Council is an industrywide partnership dedicated to increasing wheat and other grain foods consumption through nutrition information, education, research and promotional programs. The Council is supported voluntarily by wheat producers, millers, and related industries.

The Council develops sound nutritional, educational, and promotional programs that reach health and nutrition professionals, opinion leaders, media and consumers as part of its mission to help increase awareness of dietary grains as an essential component of a healthful diet. Cindy Falk, nutrition educator for Kansas Wheat, is currently serving on the board.

Rediscover WHE AT | OCTOBER 2014 7

September 2014

STAKEHOLDER NEWS BRIEF Moving the Mission Traveling from Kansas through Missouri and Illinois to Indiana this past weekend leaves no doubt that the fall harvest of corn and soybeans has begun. Combines were in the fields and trucks were shuttling grain to farms Dirk Maier and elevators. As exciting as fall harvest is, so are things at the IGP Institute.

Most of you have seen the news that we have re-adopted the institute label that was originally part of the International Grains Program name in 1978. This advances our mission as it better positions the Institute for further growth opportunities in the global grain-based food and feed system. While the name has changed, the core mission has not. The IGP Institute was established to serve and support Kansas and U.S. farmers in promoting the export and utilization of their wheat, corn, soybeans and grain sorghum with customers around the world. We have done this with great impact for more than 35 years and remain committed to further advance this goal. There is no doubt that the challenge to feed growing global population cannot be achieved without a steady and sustainable grain pipeline from Kansas to the rest of the world.

Rediscover WHE AT | OCTOBER 2014

In partnership with GEAPS, our credentialing program has expanded to a second option in grain processing.

Brandi Miller and her team are currently facilitating four online courses including one for the new grain processing credential. The first three graduates have earned their Master Credential in Grain Operations Management, which reflects a substantial investment by the individuals and their employers in professional development and career advancement. This month we also hosted a USSEC-sponsored team from Japan focusing on swine nutrition, and completed another successful IGP–KSU Feed Manufacturing course.

Sincerely,

Dirk Maier

In the Spotlight

Trainings and Activities

Jason Woodworth

Courses and activities held in September.

• USSEC Japan Swine

• Research Associate Professor – Animal Sciences and Industry

• IGP–KSU Feed Manufacturing

• Joined the KSU Applied Swine Nutrition Team in June 2013

• GEAPS 524 – Grain Drying

“I was impressed with the preparation to get the course established as well as the hospitality of the IGP Institute staff that made for a very successful event.”

8

Also, you may have noticed redesigned IGP Institute marketing materials promoting our programs through enhanced communication including this Stakeholder News Brief. Our marketing and communications team of Lisa Moser, Pat Hackenberg, Kelly Hannigan and Melissa Grimmel are doing a great job leading this effort.

• IGP 520 – Grain Receiving, Cleaning and Conditioning • GEAPS 540 – Safety Management for Grain Facilities • GEAPS 552 – Materials Handling III

1980 Kimball Avenue, 102 IGP Institute Conference Center | Manhattan, KS 66506–7000 | Tel. 785-532-4070 | Fax 785-532-6080 | www.grains.k-state.edu/igp | igp@ksu.edu

IGP Institute reveals course schedule “The challenge to feed a growing global population cannot be achieved without a steady and sustainable grain pipeline from the United States to the rest of the world,” says Dirk Maier, IGP Institute director. With that situation in mind, the IGP Institute team members have been busy making plans for 2015 and are excited to announce their new initiatives for the year ahead.

One of the new opportunities on the horizon is the expanded partnership between the IGP Institute and GEAPS (Grain Elevator Processing Society).

“In addition to coordinating distance trainings in grain handling, starting in January, we will also partner with GEAPS to offer online courses and a credential in grain-processing management,” says Mark Fowler, IGP Institute associate director.

Expanding these courses to include processing trainings allows the two organizations to leverage the resources and networks for both organizations.

Along with that, in 2015, the IGP Institute is incorporating more blended-learning opportunities for its participants. Blended learning involves participants completing online training prior to coming to the IGP Institute for the hands-on education.

“By delivering the foundational knowledge through distance courses that allows us to spend the majority of the on-site time applying and demonstrating

principles in the mill and labs,” Fowler says.

He also says there is increased knowledge retention when material is shared with participants over a longer period of time.

“Distance courses allow students to get a theory and feel online.

On-site courses are redeveloped to focus on the hands-on applications,” says Mark Fowler, IGP associate director. “We are changing; we are moving forward.”

One of the ways the organization is changing is to restructure some of its trainings for on-site courses.

Two of the June courses have been renamed and refocused. The basic milling course is renamed to IGPKSU Managing Mill Balance and Control. The advanced milling course is renamed to IGP-KSU Milling Practices to Improve Flour Quality.

“Our courses are three and a half days with the majority of the time applying the material handson,” Fowler says.

Another new growth opportunity is coming with an expanded offering in the feed manufacturing and grain management trainings. Plans are being made for more feed safety and feed management courses as well as activities related to grain quality management.

Finally, the IGP Institute continues to maintain its high quality grain marketing and risk management offerings. In

addition, plans are underway for partnership trainings with the Northern Crops Institute both domestically and abroad.

To view the full schedules for on-site trainings and distance offerings, see the following pages. For more information or to register for either platform, visit IGP online at www.grains.kstate.edu/IGP. For onsite training questions, contact the IGP program coordinator at 785532-4070. For distance learning offering questions, contact the distance education coordinator at 785-532-4053.

Upcoming Courses January IGP–KSU Grain Elevator Managers – Jan. 5–9 IGP–KSU Introduction to Flour Milling – Jan. 12–16 February AFIA–KSU Advanced Pelleting March Buhler–KSU Expert Milling (English) – March 16–20 Buhler–KSU Expert Milling (Spanish) – March 23–27 IGP–NCI Singapore April IGP–KSU Grain Purchasing NGFA–AFIA–KSU Establishing a HACCP for the Feed Industry

Rediscover WHE AT | OCTOBER 2014 9

Go Further Brownies Ingredients

½ cup white whole wheat flour ½ cup all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 5 tablespoons margarine or butter 2 squares (2 oz.) unsweetened baking chocolate 1 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs ¼-½ cup chopped pecans (optional)

Nutrition

1 serving provides approximately: 137 calories 2 g protein 20 g carbohydrates 1 g dietary fiber 6 g fat (2 g saturated) 23 mg cholesterol 8 mcg folate 1 mg iron 150 mg sodium

Directions

1. Preheat oven to 350°F. Spray an 8 x 8 x 2-inch square pan with nonstick cooking spray.

2. In medium bowl, whisk together white whole wheat flour, all-purpose flour, salt and baking soda.

3. In large microwaveable bowl, melt margarine and chocolate 30 seconds on High; stir.

Continue heating and stirring until completely melted. Stir in sugar and vanilla.

4. Using spoon, thoroughly beat in eggs; stir flour mixture into chocolate mixture and mix until combined.

5. Spread batter in prepared pan. If desired, sprinkle on pecans.

6. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Brownies will pull away from sides of pan. Cool completely on a wire rack (about 1 hour).

Cut into 2-inch squares.

Makes 16 brownies.

Note: This is one of 12 recipes published in the Kansas Wheat Commission’s 2014 Annual Recipe Book. Pick up your copy at the Kansas Wheat Innovation Center in Manhattan, Kansas.

10

Rediscover WHE AT | OCTOBER 2014

Note: Recipe may be doubled for a 13 x 9 x 2-inch pan.

Are you America’s best baker?

Entries for the 2015 National Festival of Breads, sponsored

by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission, are being accepted through Jan. 16, 2015. The competition seeks the best yeast bread recipes from home bakers throughout the United States.

“King Arthur Flour is proud to sponsor the National Festival of Breads for the third time,” said Tom Payne, marketing director for King Arthur Flour. “This is the only national, serious from-scratch bread-baking competition out there. It is a celebration of home baking skills and is helping to foster and preserve the venerable tradition of baking bread at home from scratch.”

Adult amateur bakers, ages 18 and up, can submit original recipes for ethnic breads, rolls, time-saving and simple breads, and whole grain breads online at nationalfestivalofbreads. com, a newly-redesigned website dedicated to the contest. Youth bakers, ages 12-17, can also submit recipes for yeast breads and quick breads using the same form.

Submissions will only be accepted through the online form.

Judges will evaluate all entries and select eight adult finalists, each of whom will receive airfare and accommodations to participate in the national competition on June 13, 2015, in Manhattan, Kansas. In addition,

each adult finalist will receive a $500 cash award, participate in a wheat harvest tour to a working Kansas wheat farm, flour mill and grain elevator, and take part in other activities. The Grand Prize Winner will receive $2,000 cash and a trip to attend a baking class of their choice at the King Arthur Flour Baking Education Center in Norwich, Vermont.

One youth grand prize winner will be selected and will receive a $300 scholarship. Two youth entries will receive a runnerup prize of a $100 scholarship.

More prize packages are detailed in the official contest rules at nationalfestivalofbreads.com.

“Inspiring youth to bake can foster future generations of home bakers,” says Cindy Falk, chairperson of the event and nutrition educator for the Kansas Wheat Commission. “These youth bakers can then pass on their baking skills as a service to local schools, communities and clubs.”

The Festival of Breads was established nearly 24 years ago by the Kansas WheatHearts, an auxiliary group of the Kansas Association of Wheat Growers. In the original “Festival of Breads” baking competition, hundreds of amateur bakers from Kansas submitted their baked products

during the biennial competition.

“The National Festival of Breads builds upon a rich tradition of grassroots support and is the nation’s only amateur yeast bread baking competition,” says Falk.

“This contest is a way for amateur bakers to be recognized for their baking skills and creativity.”

The National Festival of Breads is sponsored by two of the most trusted brands in baking, King Arthur Flour and Red Star Yeast.

King Arthur Flour is America’s oldest flour company and premier baking resource, offering ingredients, mixes, tools, recipes, educational opportunities, and inspiration to bakers worldwide.

For more information, visit kingarthurflour.com.

Red Star Yeast was founded in 1882 and over the years has developed a complete line of yeast products including PLATINUM Superior Baking Yeast, Active Dry Yeast, Quick Rise Yeast and Cake Yeast. Red Star also has many tips and tricks of the trade and the science behind yeast on their website, redstaryeast.com.

Rediscover WHE AT | OCTOBER 2014 11

Earn a National Festival of Breads Finalist spot with Cindy’s entry tips

by Julia Debes

Do you have the next champion recipe for the 2015 National Festival of Breads? Do not let small mistakes keep your entry from the finals!

“We are searching for creative, tasty recipes that will work in any kitchen, including yours,” says Cindy Falk, National Festival of Breads coordinator. “The top bread recipes in both the adult and youth age divisions will be baked and presented to the team of judges. They decide whether or not it meets our high standards of deliciousness and works as written — but that’s just the beginning.

The recipe also needs to be familyfriendly, healthful and easy to make.”

Before you submit your recipe, Cindy has some timely tips to help your entry rise to the top.

Tip #1: Follow the Rules Forgetting to include a simple piece of information could disqualify your hard work, so study the rules posted at www. americasbreadbasket.com.

Of these rules, the most important is that your recipe must be your own original recipe. The recipe cannot be copied from a magazine, a cookbook, Pinterest or the web. The judges will check each of the finalists to make sure the recipe has not been previously 12

Rediscover WHE AT | OCTOBER 2014

printed or belongs to another source.

Additionally, this contest is for yeast breads and quick breads only. So, save your cake, cookie, pudding or other tasty treats for sharing with your friends and family at other times.

Tip #2: It’s All in a Name The recipe title is the first words the judges see, so think of a creative and descriptive name to grab their attention.

Use your ingredients for inspiration or the recipe’s history.

Tip #3: Keep It Simple Winning recipes from the 2013 Recipes score higher if they National Festival of Breads contest have simplified steps and fewer ingredients. A two-page recipe recipe: King Arthur Allwith 14 or more ingredients is not Purpose Flour, King Arthur likely to be chosen. Ingredients Self-Rising Flour, King should also be easily attainable.

Arthur Bread Flour, King “Make sure your ingredients can Arthur Premium Whole be found at most supermarkets,” Wheat Flour, King Arthur Cindy says. “Complicated recipes White Whole Wheat Flour, do not often win.”

King Arthur Perfect Pastry Blend or King Arthur Tip #4: But Be Specific Organic Flours.

Omitting key information about • Specify the type of Red your recipe can cause it to be Star Yeast used in the yeast disqualified. Make sure to: bread recipe: Active Dry, • Specify the type of King Arthur flour used in the

Bread Machine, Quick Rise, Platinum Superior Baking or Cake (Fresh) Yeast. Note:

Quick bread recipes can use leavening agents, such as baking powder and/or baking soda or King Arthur selfrising flour.

Tip #5: Take Out the Guesswork A good recipe without good instructions will not make a good entry. Since you cannot come and help us make your recipe, make sure your instructions are concise and clear.

• Include a range of flour, i.e.

4 to 4 ½ cups. Test kitchen bakers will stir flour, spoon flour into a dry standard measuring cup and level off.

• State how many minutes is needed to both mix the ingredients and knead the dough.

• Provide detailed shaping instructions that include the length of the dough rope, dimensions of the rectangle and ounces/pounds of dough used.

• Include the dimension of the pan size or baking sheet.

Cindy says, “Stating in the recipe that you place the dough in a greased loaf pan is not helpful without the size of the pan itself.”

• List the egg wash ingredients if toppings, like sesame seeds, flaxseeds or rolled oats, are used to decorate the bread.

• Include the approximate length of the rise (proof) time of the yeast dough.

• Double check for oven temperature and a range

of bake time. Internal temperature of the baked product is even more helpful.

• Tenting instructions. Did you tent the bread with aluminum foil after a certain amount of time to keep it from over-browning?

• Make sure all of your measurements are in English, using standard measurements – no metric measurements will be accepted.

Tip #6: All In Finalists are not allowed to edit their recipes, so double check that you have all the information in the recipe you submit.

Let us know any other details that will help our test kitchen bakers make your entry closer to the way you do at home.

Tip #7: The Nutritious Edge Consider the nutrition of your recipe and if there are any healthier modifications you can make. Healthy and nutritious recipes will always win a few extra points, according to Cindy.

Tip #8: Follow the Fads Cindy says not to overlook trendy ingredients that are all the rage in food magazines, food shows, Pinterest or the web. A new twist on a family favorite may give your entry an edge.

Tip #9: Spell Check If your recipe has numerous misspelled words, it may be quickly eliminated. So, before you click “submit,” proof read it for errors one last time!

Additional Prizes In addition to the eight finalists, three special awards of $500 each will be given in the Adult division.

Best Recipe Using White Whole Wheat Flour (using at least 75% white whole wheat flour in recipe) Best Recipe Using a Soy Ingredient (soy flour, soybean oil, soynuts, tofu, soymilk, soynut butter, soy yogurt, soy cereal, soy grits, soy cheese) Best Recipe Using Cranberries (dried or fresh) Whole Grain Bonus! Any recipe using at least 50% whole wheat flour that is selected as a finalist will receive an additional $200 cash prize.

Tip #10: Show It Off The photo that accompanies your recipe is important, so show off your recipe in its best light. A baked loaf and rolls should include a slice so the judges can see the crumb structure, texture and color. Cindy says even if an entry tastes delicious, but does not look good, it probably will not have a score high enough to make it to the final judging.

After following all of these tips, Cindy says to congratulate yourself on a well done job of reading the rules and developing a wellwritten, detailed, original recipe.

All that is left is to click “submit” and you are on your way to becoming a finalist in the 2015 National Festival of Breads. Good luck!

Rediscover WHE AT | OCTOBER 2014 13

Coming to America : Wheat sailed with Columbus

by Julia Debes

Until explorer Christopher Columbus landed in the West Indies, wheat was not known in the Americas, despite having first been planted around 8,000 BC. Columbus was not the only explorer to introduce wheat in the New World. Spainards brought wheat to Mexico in the early 1500s, where cultivation spread to the southwestern United States.

Other explorers took grains of wheat to the eastern coast of the United States, where colonists — like President George Washington — grew it as one of their main cash crops.

Almost 350 years after Columbus landed, the first wheat crop was recorded in Kansas. In 1839, wheat was harvested at the Shawnee Methodist Mission, now Johnson County.

These early varieties of wheat, however, were not well suited to the Kansas climate. That wheat needed a milder climate – more like that of the eastern United States or Europe.

German Mennonites from the Ukraine brought the solution to Kansas with them — Turkey Red hard red winter wheat. They harvested Turkey Red in Marion County for the first time in 1874.

Turkey Red wheat became the wheat of choice. By 1919, more 14

Rediscover WHE AT | OCTOBER 2014

than 82 percent of Kansas wheat acres were planted to this variety.

It remained the most popular variety until 1939. Today, around 50 percent of Kansas winter wheat varieties claim Turkey Red as part of their pedigree.

For more information on how Kansas became the top wheat state, check out “Exploring Plants: Kansas Crops” by the Kansas Foundation for Agriculture in the Classroom.

News from :

NAWG Weekly Updates APHIS Report Shows Source of Unapproved GM Wheat Inconclusive NAWG and U.S. Wheat Associates were notified Friday, Sept. 26 that USDA’s Animal and Plant Health Inspection Service completed its investigation into the May 2013 discovery of an unapproved Roundup Ready trait in isolated volunteer wheat plants.

APHIS has determined that the source of the Roundup Ready trait is inconclusive but reconfirmed that there is no indication that any wheat with this regulated trait has entered the commercial supply chain. APHIS’ findings are consistent with the results of independent testing by both Japan and Korea that did not identify a single event among all classes of U.S. wheat exported to those countries. APHIS also noted that in 2004, the U.S. Food and Drug Administration concluded that the Roundup Ready trait in wheat did not pose a health risk in food or animal feed.

“As we have said before, nothing is more important than the trust wheat growers have earned with our customers,” said Paul Penner, NAWG president and wheat farmer from Hillsboro, Kan. “We appreciate the thorough and diligent investigation that APHIS has conducted and we accept its findings.” Like many other farmer organizations from the United States, Canada and Australia, NAWG believes that innovation in wheat varieties is needed in the years ahead. The organization applauds the increasing private and public research investment in hybridization, high throughput genetic screening and in biotechnology that will help farmers responsibly grow more and better wheat with less impact on the environment.

NWF Announces WILOT Class of 2014 The National Wheat Foundation has announced the 2014 Class of the Wheat Industry Leaders of Tomorrow Program, funded

by a generous grant from Monsanto. This year’s program will take place in St. Louis, Mo. from November 15 – 20, and is designed to provide current or potential state and national wheat grower leaders enhanced leadership skills. Participants will engage in interactive sessions encompassing group dynamics, establishing consumer trust, wheat industry structure, media interaction, the power of social media, wheat industry issues and advocacy as well as a tour of Monsanto’s research facilities. The 18th annual class nominated by their respective states includes: Tom Butcher (Mont.), John Daly (Minn.), Michael Howe (N.D.), Steve Lacey (Minn.), Sally McConnachie (MI), Jody PollockNewsom (Mich.), Lucas Spratling (Idaho), Michael Thomas (Neb.), Dana Tuckness (Ore.), Gayle Veum (Colo.), and Ken Wood (Kans.).

NWF congratulates all nominees on their selection to participate in the 2014 WILOT program.

Rediscover WHE AT | OCTOBER 2014 15

Farmland Now Streaming on Hulu Academy Award®-winning filmmaker James Moll’s feature length documentary, Farmland, is now available to stream on the free, ad-supported Hulu and Hulu Plus subscription service. Beginning Thursday, Oct. 2, Farmland will be available exclusively on the platform for four weeks. Farmland takes the viewer inside the world of farming for a first-hand glimpse into the lives of six young farmers and ranchers.

Through the personal stories of these farmers and ranchers, viewers learn about their high-risk/high-reward jobs and passion for a continually evolving way of life. Farmland was made with the generous support of the U.S. Farmers & Ranchers Alliance®, of which NAWG is an affiliate. Check out the official trailer for the feature length documentary at farmlandfilm. com and be sure to watch Farmland in its entirety on Hulu.

Walking Tour Highlights Wheat On Saturday, Oct. 11, the U.S. Capitol Visitor Center, National Gallery of Art and U.S. Botanic Garden will be teaming up to present the second encore presentation of their popular moving exhibit: “Walking with Wheat: A Journey through History, Botany and Culture.” The tour, which begins in the Capitol Visitor Center, will cover the life and discoveries of Nobel Prize Laureate and Wheat Pioneer Dr. Norman Borlaug, who was recently honored by the State of Iowa with the addition of his statue into the National Statuary Hall, which can be viewed here. The tour then moves to the U.S. Botanical Garden’s Amber Waves of Grain exhibit, where the history, science and importance of wheat will be discussed.

Finally, the tour will conclude in the National Gallery of Art with a viewing of Vincent van Gogh’s “Green Wheat Fields: Auvers,” where guests are invited to dwell on the importance of wheat and its great impact on human art and civilization.

Cotton Case Ends Threat of Retaliation on U.S. Wheat Exports In late September Brazil and the United States negotiated a settlement in a long-running trade dispute will help U.S. wheat growers remain competitive in one of the world’s largest wheat importing nations. In 2005, and again in 2008, Brazil won a case against U.S. cotton support programs and export credit guarantees in the World Trade Organization, giving it the right to impose retaliatory measures on U.S. products.

Brazil’s government published a long list of U.S. goods, including U.S. wheat and potentially cross-retaliation rights, against which it might retaliate. After many years of negotiation, the agreement ends the threat 16

Rediscover WHE AT | OCTOBER 2014

of retaliatory tariffs to U.S. wheat exports to Brazil.

“NAWG applauds the Administration’s efforts to settle this ongoing dispute, which will allow U.S. wheat growers to continue their strong trading partnership with Brazil. In addition, NAWG is pleased that negotiators found a path forward with Brazil that decouples trade opportunities for both countries from policy disagreements.” said Paul Penner, president of the National Association of Wheat Growers and farmer from Hillsboro, Kan. In the final settlement, Brazil also agreed not to launch future disputes over U.S. farm programs for the life of current U.S. farm legislation. In return, the United States will make a reparation payment to Brazil’s Cotton Institute and place new disciplines on the GSM-102 program. NAWG and USW believe the GSM-102 program remains a vital option to our customers to ensure the smooth operation of agricultural export markets.

The agreement means that this important program will continue operating, though its features will be substantially modified.

NAWG Attends NRC Committee Meeting on GE Crops NAWG president Paul Penner and staff attended the public meeting of the National Research Council’s Committee on Genetically Engineered Crops in Washington, D.C. in mid September. The two-day event was held to consider the “Past Experience and Future Prospects” of GE crops. The NRC, a unit of the National Academy of Sciences, has empaneled the Committee to conduct “A Science-Based Look at Genetically Engineered Crops”. To be completed in early 2016, the study will examine the history of GE crops in the U.S. and internationally, assess their purported negative and positive benefits, review environmental and food safety assessments and explore new developments and opportunities in GE crops.

Following the presentations, the public was allowed to provide comments. Several farmers representing corn and soybeans spoke in person and via telephone about the importance of GE crops in their farming operations.

While there is no GE wheat grown commercially, NAWG supports the advancement of biotech traits and other breeding advancements in wheat. Additional public meetings are scheduled for December 10-11, 2014 and March 4-5, 2015, along with webinars in October and November. NAWG appreciates the opportunity to participate in this discussion and looks forward to the continued conversation.

NAWG Supports STB Reauthorization Bill Senators Jay Rockefeller (DW.V.) and John Thune (R- S.D), the chairman and ranking member of the Senate Commerce Committee, brought forth a bill, S. 2777, in early September that provides for reauthorization of the Surface Transportation Board, the regulatory body for railways and other interstate transportation.

The bill, which was endorsed

by NAWG, would offer more authority to the STB to investigate rail shipper complaints. “[This] legislation represents an important and necessary step in making it possible for agricultural and other users of freight rail service to secure the meaningful, intended safeguards and protections embodied in the Staggers Rail Act of 1980,”

the letter states. It went through Senate Commerce Committee markup and was passed with a voice vote. To read a letter sent to the committee by various agriculture groups, including NAWG, visit NAWGs website.

EQIP Deadline Approaching U.S. Department of Agriculture Natural Resources Conservation Service state offices announced application deadlines for the 2015 Environmental Quality Incentives Program. Applications are being accepted at all USDA Service Centers. EQIP funds can help farmers hire crop consultants to help them develop farm plans identifying opportunities to protect natural resources including Integrated Pest Management, which can cut pesticide costs, protect pollinators,

and improve yields and quality.

Click here for more information on your state EQIP program.

Cargill Files Suit Against Syngenta Cargill Inc. filed a lawsuit mid September against Syngenta over losses stemming from China’s rejection of genetically modified corn for “negligence” in selling U.S. farmers a genetically modified seed that had not yet been approved for import in China.

China has rejected boatloads of U.S. corn since November due to the presence of Syngenta’s trait Agrisure Viptera or MIR 162, which makes the corn resistant to insects. Cargill claims it lost $90 million as a result of Syngenta not first obtaining import approval from China. Syngenta began selling the MIR 162 seed in 2010 after gaining approval from the U.S. China has been considering an application to approve the variety for four years. Syngenta has stated this lawsuit has “no merit.”

Rediscover WHE AT | OCTOBER 2014 17

News from : APHIS Says Unapproved GM Wheat Source is Inconclusive; Commercial Supplies Not Affected U.S. Wheat Associates (USW) and the National Association of Wheat Growers (NAWG) were notified Friday, Sept. 26, 2014, that USDA’s Animal and Plant Health Inspection Service (APHIS) has completed its investigation into the May 2013 discovery of an unapproved Roundup Ready (RR) trait in isolated volunteer wheat plants. APHIS has determined that the source of the RR trait is inconclusive but reconfirmed that there is no indication that any wheat with this regulated trait has entered the commercial supply chain. This is consistent with the results of independent testing

by Japan and Korea that has not identified a single event among all classes of U.S. wheat exported to those countries. APHIS also noted that in 2004, the U.S. Food and Drug Administration concluded that the Roundup Ready trait in wheat did not pose a health risk in food or animal feed.

“As we have said before, nothing is more important than the trust wheat growers have earned with our customers,” said Paul Penner, NAWG President and wheat farmer from Hillsboro, KS. “We appreciate the thorough and diligent investigation that APHIS 18

Rediscover WHE AT | OCTOBER 2014

has conducted and we accept its findings. We also believe those findings show that our customers can be confident that we are still producing a reliable supply of highquality, wholesome and nutritious wheat.”

“As we move on from this isolated incident, wheat growers remain committed to keeping up the dialogue with partners and customers at home and around the world,” said Roy Motter, USW chairman and a Desert Durum grower from Brawley, CA. “We have always provided the resources and information they need to make the best decisions about the wheat they purchase and that will not change.”

Like many other farmer organizations from the United States, Canada and Australia, USW and NAWG believe innovation in wheat varieties is needed in the years ahead. Yield increases are needed because wheat is and will remain essential to helping meet rapidly growing global food demand. Changes in consumer preferences call for more sustainable production through the use of less water, fertilizer, fuel and pesticides and for improved wheat foods. The organizations applaud the increasing private and public research investment in hybridization, high through-put genetic screening and in biotechnology that will help farmers responsibly grow more and

better wheat with less impact on the environment.

“At the same time, we understand that choice is paramount,” Motter said. “We respect consumer preferences and are committed to ensuring all customers have access to non-biotech or biotech wheat, whichever they may prefer.

And we stand ready to assist all industry segments to assure supplies of non-biotech wheat within reasonable commercial tolerances to markets that require it.”

For more information visit http://www.wheatworld.org/issues/ biotech or http://www.uswheat. org/biotechnology.

Separate Discovery of GM Wheat Will Have No Impact on Commercial Supplies In its announcement Sept. 26, APHIS also shared information about a second detection of genetically modified wheat that occurred in July 2013 at a research facility in Montana where field tests on GM wheat were conducted between 2000 and 2003 under APHIS regulatory approval.

APHIS noted that this was quite distinct from the event in 2013.

This find was entirely contained within a small, regulated test

site and no GM wheat was found in any commercial field. It reported that no wheat from the Montana research facility entered commercial channels this year.

APHIS confirmed that no wheat from the authorized trials between 2000 and 2003 was allowed to enter commercial channels. It also noted that the research facility never sells wheat for seed.

APHIS said it is now working to determine why GM wheat was found growing at the research center after the conclusion of the field trials. In addition, APHIS will take several additional steps to ensure that unintended biotech wheat is not growing in other locations in the United States where field trials are taking place or have recently occurred. APHIS will inspect all field trials planted in 2014 and follow-up with postharvest inspections to ensure those conducting the field trials adhere to its requirements to monitor for and remove volunteer plants (plants that grow in a field following a previous growing season). It will also conduct some post-harvest volunteer monitoring inspections of biotech wheat field trials that were planted in 2012 and 2013. Beyond this, APHIS said it would also assess other measures to minimize the potential for any further incidents involving regulated biotech wheat field trials.

Wheat Stocks Report Does Not Account for Storage, Quality

By Casey Chumrau, USW Market Analyst Fundamental supply and demand factors can explain the dramatic downtrend in global

wheat prices and futures markets the past few months. In principle, high supply leads to low price. In practice, the global wheat market is a much more complicated and dynamic scenario. A closer look reveals the supply of highquality milling wheat may be less accessible than it appears.

In its quarterly grain stocks report released Sept. 30, USDA indicated that total U.S. wheat stocks on Sept. 1 were 2 percent higher than a year earlier. This is largely due to a slower export pace than last year when Brazil and China were aggressively importing U.S. wheat.

What the report did not show is that USDA’s U.S. stocks estimate of 2.16 million metric tons (MMT) is 11 percent lower than the fiveyear average for this quarter. The number that really stands out, however, and is more relevant to the world’s wheat buyers is the location of those stocks.

USDA reported this week that 30 percent more wheat was being stored on farms in the United States on Sept. 1 compared to the same date last year. USDA’s report of a 9 percent decrease in wheat that has left the farms compared to last year does reflect the large crop. There is little doubt, though, that U.S. farmers are willing and able to hold on to more of their old- and new-crop wheat until they can get a better price. In turn, this trend holds down effective U.S. stocks available for export.

USDA indicated that Russia harvested its third largest wheat crop of all time this year at 59.0 MMT. It is the second consecutive bumper crop there. However, the

country seems to be exiting the export market earlier than in years past. The Russian agricultural minister announced recently that instead of implementing any type of export embargo, the Russian government would instead use intervention pricing to protect the domestic market. In recent days, the government has bought wheat at much higher than market prices, taking even more supplies away from export markets.

China and India have produced a combined 31 percent (270 MMT) of the world wheat supply on average the last five years but represented less than 3 percent of total world exports, according to USDA. The two top wheat producers in the world are also the top two wheat consumers, using almost everything they grow. India reached a record high 6 percent of world market share in 2012/13 but USDA expects India will only capture 2 percent (3.0 MMT) of world exports this year. USDA projects the two countries will account for a combined 41 percent (79.6 MMT) of global carryout stocks at the end of 2014/15, stocks that are unlikely ever to leave their countries of origin.

The condition and quality of wheat stocks that are actually available to the world market also carry concern. Every major wheat producing country in the northern hemisphere had quality issues in the 2014 crop. France, the EU’s largest wheat producer, is perhaps most notable. Analyst group Stategie Grains estimates that just 64 percent of the country’s 37.6 MMT crop is of milling quality, down from 88 percent last year.

France has had difficulty meeting Rediscover WHE AT | OCTOBER 2014 19

minimum quality specifications, including those of Algeria, its top customer.

The world may be full of wheat this year but the availability and condition of that wheat are factors the world’s wheat buyers must also consider. Customers looking for specific qualities and proteins will have to dig deeper, sooner rather than later, before those supplies dwindle from the export market.

Wheat Industry News Grant to Expand Kansas Wheat Innovation Center. USW member organization Kansas Wheat recently won a grant from the state’s Economic Development Administration to help fund construction of a greenhouse and other space that will help the Kansas Wheat Innovation Center in Manhattan, KS, expand and enhance its publicprivate collaborative research and commercialization of wheat innovations.

New “Wheat to Bread” Course Coming in November. Kansas State University’s IGP Institute has collaborated with Buhler, Inc., to offer a five-day course covering raw material, cleaning and conditioning of wheat, flour mill operation and finished product handling and bakery.

The course is geared for mix plant owners, millers, bakers, directors and managers but prior milling experience is not required.

Registration closes Oct. 12. Learn more about the course here or visit the IAOM website.

20

Rediscover WHE AT | OCTOBER 2014

The World Celebrates Pasta in October Durum growers and food processors are encouraging consumers to celebrate October as National Pasta Month and Oct. 19 to 25 as “Pasta Lovers’ Week” in the United States by enjoying a favorite pasta dish. The world also celebrates this month on “World Pasta Day,” Oct. 24.

North Dakota produces about 60 percent of the nation’s durum, which traditionally is pasta’s key ingredient.

Montana also produces northern hard amber durum.

Farmers in the southern deserts of California and Arizona grow Desert Durum® under irrigation. It is usually delivered as “identity preserved,” allowing U.S. and importing customers to specify for the intrinsic characteristics of different durum varieties.

Erica Olson, NDWC marketing specialist noted that her state produces about 50 million bushels of durum annually, which is enough durum to make nearly 15 billion servings of spaghetti.

The U.S. domestic market for durum is large and a significant part of the U.S. durum crop is exported to Italy, Venezuela, Algeria and about 20 other countries.

Simple, quick, inexpensive and healthy pasta is an ideal meal option for today’s busy families.

This year’s U.S. Pasta Month theme is “Keep Calm and Eat Pasta,” a reminder to consumers that despite misconceptions in several countries about the healthiness of gluten and carbohydrates, pasta is a nutritious food choice when eaten as part of a balanced diet.

“One cup of cooked, whole wheat pasta has four grams of fiber, 174 calories, virtually no fat, is low in sodium and full of essential nutrients such as folic acid, iron and B-vitamins,” said Olson. Pasta meals are an integral part of the so-called “Mediterranean Diet,” which may reduce the risk of heart disease and cancer.

World Pasta Day 2014 celebrations and the International Pasta Organization Annual General Assembly will be will be hosted by UIFRA (Unión Industrial de Fideeros de la República Argentina) in Buenos Aires, Argentina.

Together, the theme of these events is “Pasta: Added Value for Family Nutrition” (“Pasta: Valor Agregado Para la Nutrición Familiar”). For more information about the event, please visit the official World Pasta Day 2014 website at www. worldpastaday2014.org.

Maltby Market Analysis

by Dan Maltby

The more things remain the same, they will pretty much … remain the same.

KC Dec wheat’s descent has paused, possibly like it has many many times, before resuming the major and powerful down trend.

I could have drawn a lot more arrows and lines, but I’m pretty sure you know what I mean.

So we’ll see.

Inertia…amount of resistance to change in velocity, or momentum…

How long can wheat go sideways before gravity pulls it lower?

Again.

The USDA will be releasing the always interesting “stocks in all positions” report this week.

I am not really sure how NASS accounts for the growing usage of temporary storage bags, and whether the bags “on-farm” or “offfarm” are counted differently.

KC Dec wheat’s descent has paused, possibly like it has many many times, before resuming the major and powerful down trend.

I’m not sure wheat planting is included in a list of natural forces...

corn yields are huge, bigger than expected.

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.

The October WASDE will almost certainly increase their national corn yield estimate from the 171.7 bu/ac, BUT conversely, most analysts also expect a reduction in harvested acres. If harvested acres drop 2 million acres, the corn yield could be up to 176 bu/ ac, and supply would be the same, assuming the coming stocks report is not drastically different than expected.

All the wires I have seen talking about reported yields are basically unanimously saying the

And on the same day, Tuesday, Sept 30, we will get the 2014 Small Grains Summary, giving us updated (and final, I think) wheat production figures of all classes.

Of course there is a pretty good chance these reports will be ignored after a couple of minutes, and the market goes back to focusing on the corn and bean harvests.

Natural forces include nuclear, electromagnetic and gravitational forces…and corn harvest.

This Dec corn chart shows a GAP from about $4.16 to $4.10, or roughly $4.13, which was about a buck from the $5.13-$5.17 April, early May highs, so a buck lower than the gap would give a Gap Target of about $3.13.

Rediscover WHE AT | OCTOBER 2014 21

Is $3.13 close enough to $3.00 to satisfy and meet the blood sacrifice requirements?

To the right is a weekly corn continuous chart with a $3.13 line.

I’d say it’s close. But it may not be the exact bottom. Or it might. I suspect it will be pretty close.

How about any rally potential?

Let’s look at the weekly futures table. Remember, these are weekly closes, and roughly a week is 5 trading days. Holidays throw off the count a little, but counting back 11 weeks and estimating that as 55 days is fine for our purposes.

And as I think some trading funds look at 5-day, 10-day, 20-day, and 55-day highs or lows to set their stops, I have modified the whole concept to something simpler, and just basically track the closes a week ago, 2 weeks ago, 4 weeks ago, and 11 weeks ago, looking for new closes above or below those values.

A red number would be a new

22

Rediscover WHE AT | OCTOBER 2014

Here’s a weekly corn continuous chart with a $3.13 line. I’d say it’s close.

But it may not be the exact bottom. Or it might. I suspect it will be pretty close. low close. The chart has plenty of those everywhere, and new red numbers in everything this week, except Kansas City wheat.

New selling comes in with new red numbers. Very very small buying would start coming in on a new weekly higher close, and increase a little if the market would close on a 2 week high, and increase quite noticeably on a new 4 week closing high, and sometime in the future, 11 week

closing highs prompt massive short covering, etc. And after all the shorts get covered, then the market gets long the same way.

SO is there rally potential?

Well, we will have to see shortcovering first, and then we can talk about rally potential.

And of course, it’s certainly possible short-covering happens, rallies fade, and then we look for new lows

to bring in new selling and new short positions again, because as we talked about last week, supply shocks (droughts) are what really causes rallies.

Winter wheat planting weather has been pretty good. I don’t see how wheat won’t emerge and make a stand before it goes dormant. And betting on a corn drought this summer seems like a long shot right now.

BUT the fall has been so rapid that upside air pockets exist, and offer the possibility of pricing unsold wheat on an 80c rally.

When I look at the table, I see all those weeks of KC Dec around $6.44, I can’t help but wonder if we couldn’t get an 80c rally out of nowhere.

Thus a pricing target should be placed, maybe up around $6.40 Local cash wheat bids this week are slightly higher with the board at most locations, ALTHOUGH at least one grain company raised their basis this week. Possibly interesting; we’ll

see if a higher basis bid spreads to more locations, holds, or fades.

There were rumors of some new Brazilian business this week, and we definitely saw some new Nigerian export biz.

IF we do ever get an 80c airpocket rally, it might push cash bids back up above$6.00, and I’m pretty sure that would buy some wheat.

I know I’d like to sell a 10% tranche up there.

For the record, a guy probably should know that if (when) that little red line on the page 1 chart breaks down, sell-stops will be triggered too…Late Friday, after the close, APHIS reported a different case of

GMO wheat was found in Montana. Maybe that becomes another downside catalyst.

Or maybe it kinda gets ignored.

That is very possible. I assume millions will be spent to find nothing.

SO right now, we will just put in our pricing target, and hope inertia can overcome gravity, and a new electromagnetic force kicks in algo short-covering. Maybe not this week, but who knows?

Tuesday’s reports could be goofy.

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

Rediscover WHE AT | OCTOBER 2014 23

Kansas Wheat launches new websites The Kansas Wheat Commission and the Kansas Association of Wheat Growers have unveiled their new brand mark — the EAT Wheat symbol.

In addition, the organizations are also introducing a new tagline, Rediscover Wheat. The branding changes coincide with Kansas Wheat’s focus on helping consumers rediscover wheat in their diets, developing a renaissance in wheat research, and concentrating research efforts on exploring the genetic diversity and complexity of the wheat plant.

As a part of its rebranding Kansas Wheat is launching two new websites redesigns. The new NationalFestivalofBreads.com went live on October 1 and will support consumer education efforts and the National Festival of Breads contest. Coming soon will be a redesign of kansaswheat.org with a more user-friendly interface that utilizes the new logos and will help share information about the wheat industry in Kansas.

The brand mark and tagline were developed by the Manhattan-based firm, 502 Media Group. The websites were created by New Boston Creative Group.

The new Kansas Wheat symbol and websites represent the positive and innovative changes that the Kansas Wheat Innovation Center has had on the wheat industry. Wheat provides around 20% of global calories for human consumption, and the work being done in Kansas continues to ensure that the world has enough to eat.

Upcoming Events OCTOBER 2014 • Entries accepted for National Festival of Breads baking contest, October 1, 2014-January 16, 2015 • Kansas Wheat Board Meetings, October 22, 2014, Kansas Wheat Innovation Center, Manhattan, KS • U.S. Wheat Associates/National Association of Wheat Growers fall board meeting, October 29November 1, 2014, Albuquerque, New Mexico NOVEMBER 2014 • IAOM Latin America District annual technical conference, November 7-8, Dominican Republic • Wheat Industry Leaders of Tomorrow, November 15-20, St. Louis, Missouri 24

Rediscover WHE AT | OCTOBER 2014

• National Science Foundation Industry & University Cooperative Research Program (I/UCRC) meeting, November 18-19, Fort Collins, Colorado DECEMBER 2014 • IAOM annual Mideast and Africa conference and expo, December 3-6, Cape Town, South Africa JANUARY 2014 • IGP–KSU Grain Elevator Managers Course– January 5–9 • IGP–KSU Introduction to Flour Milling Course – January 12–16