Hard White Wheat At A Crossroads

Overview

This article provides background on the forces that led to the expansion of hard white wheat (HWW) production, its milling and baking qualities that make it particularly suited for certain products, the adaptation of the marketing system to preserve its identity, and the prospects for HWW's production expansion. Up to now, HWW sales have been largely confined to the domestic market because the volume of production is not sufficiently large to sustain steady exports. HWW's end-use characteristics are particularly suited for whole-wheat products, pan breads, tortillas, and certain kinds of oriental noodles. Continuing expansion of HWW production would depend on the development of new, higher-yielding varieties that are more tolerant to sprout damage-a major problem in 2004-and continuation of the government incentive program.