Amarillo, Texas
February 17, 2005
The United States could sell 1
million metric tons of hard white wheat to Asian countries now
if the wheat was available, said Texas Agricultural Experiment
Station state wheat breeder.
An obvious choice to fill the
order is the High Plains, with it's drier climate and large
wheat production.
Dr. Jackie Rudd, associate professor at the
Texas A&M University System
Agricultural Research and Extension Center in Amarillo, attended
a two-week Wheat Quality Improvement Team trip to Asia. The trip
was hosted by U.S. Wheat Associates and sponsored in part by the
Texas Wheat Producers Board.
Rodney Mosier, Texas Wheat Producers Board executive vice
president, said this trip was an opportunity for Rudd to see
what the Asian countries are demanding and report these needs to
the board and producers.
Rudd and researchers from Oklahoma, Colorado, North Dakota,
South Dakota, Montana and Oregon, heard both the likes and
dislikes of these countries. The researchers also had the
opportunity to teach about the U.S. wheat breeding program.
The team visited mills and bakeries in Korea, China, Taiwan,
Thailand and the Phillipines. Together these countries purchase
almost 4 million metric tons of U.S. wheat. The majority is used
for making noodles, followed by western style and steamed
breads.
They purchase another 4.4 million metric tons of wheat from
other countries, which represents an opportunity for growth in
the U.S. export market.
"They prefer hard white for some of their products," Rudd said.
"They are buying almost all of their hard white wheat from
Australia now. Canada and the United States are both trying to
get this new class of wheat started."
Millers can get a higher extraction rate from hard white wheat.
Lower ash content and good color stability for the dough also
are important qualities for steamed breads and most types of
noodles, he said.
While every country is looking for a consistent supply and
internationally competitive price, each one has a slightly
different perspective and demand, Rudd said.
Korea, with its growing economy and desire for quality products,
buys mostly soft white wheat, followed by hard red spring and
hard red winter. Koreans expressed frustration over the lack of
availability of hard white, Rudd said.
Korea makes a wide variety of noodles and steamed bread. For
this, hard white varieties with typical hard red winter wheat
quality will work if the ash is low, he said, and it has a
greater elasticity of the dough.
"Strong gluten we have, but the elasticity is something we
haven't selected for," Rudd said. "We've learned there are some
characteristics we can add to our wheat to improve quality for
Asian products without hurting its bread-baking quality. There
is room for improvement."
Taiwan buys almost exclusively from the United States, but
millers and bakers are testing Australia's hard white wheat and
like it for certain products. They too, would like something
with lower ash, higher amylo viscosity and better color
stability.
China has a large supply of domestic wheat, but needs to buy
high quality wheat to blend with the lesser quality domestic
supply. They buy high protein hard red spring and low protein
soft white wheats. They like the color of dough and noodles made
from Australian wheat, but prefer more gluten strength and want
to try U.S. hard white wheat.
"Their need for wheat is going up and it will be cheaper to buy
than to produce it on their limited land," Rudd said. "The
opportunity to sell to China is going to be increasing
dramatically. They experienced a 10 percent growth in their
economy this year alone."
Rudd said the message from both Taiwan and China was, "We'll buy
hard white wheat immediately. Whether we continue to buy will
depend on the quality, price and consistent supply."
Thailand buys mostly high protein hard red spring, soft white
and hard red winter wheats. They purchased a small amount of
hard white and want to buy more. Australia and Canada generally
price under the United States in this market, but Rudd said the
United States offers the ability to buy multiple classes and
combine orders of other crops on a single vessel.
The Phillippines buy mostly from the United States and Canada,
but some from Australia. Western-style bread is more popular
than in the other countries and noodles are less popular. They
too like the one-stop shopping available from the United States
and would like to add hard white to their current purchases of
hard red spring and soft white wheat, Rudd said.
The technology is available in the United States, as well as the
varieties needed to meet these demands, he said.
The next move is based on supply and demand, Rudd said.
The Asian countries want a large consistent supply. The growers
are afraid to produce it because they are not sure there will be
a demand, he said. Without an established local market, they
would be dependent on the export market to buy their entire
crop.
Hard white wheat can sprout in the head pre-harvest, which
happened this past year in many of the wheat growing regions
under record rainfall. With its drier climate, the High Plains
has an advantage over other parts of the country to produce high
quality hard white wheat, Rudd said.
Mosier said the Texas Wheat Producers Board helped fund this
trip in hopes Rudd could use the information to continue
developing and breeding hard white wheat for this area and
increase the overall market for wheat.
"We've sponsored hard white wheat seminars in Guymon, Okla., and
Colby, Kan., to educate producers on the benefits and production
concerns of this class of wheat. We hope Jackie will take this
knowledge and work to breed resistance into hard white wheats in
the future – possibly developing varieties less susceptible to
sprout damage with higher yields and disease resistance.
"The Asian market has potential for the future of Texas wheat
exports," Mosier said. |