Recent news and highlights from around the wheat industry.
Quote of the Week: “Obviously we hope that the trade environment improves soon but in the meantime, these funds will allow USW to increase marketing efforts and work on expanding markets in our key customer regions. Some of our largest, highest value markets took decades to build and we need to preserve those relationships to the best of our ability, while exploring new market opportunities…” — Bruce Freitag, a wheat farmer from North Dakota and Chairman of the North Dakota Wheat Commission, discussing new funding for export market development awarded by USDA. Read the full release here.
Two Changes to Official Falling Number Determination for Wheat. The USDA Federal Grain Inspection Service (FGIS) plans changes to the Falling Number test to reduce inconsistency and variability in test results. Changes are a result of research work undertaken after farmers encountered a significant falling number problem in parts of the Pacific Northwest (PNW) in 2016 and increased efforts to reduce inconsistent results across FGIS lab locations. Learn more here.
Minnesota Wheat Accepting Applications for Executive Director. The Minnesota Wheat Research and Promotion Council (MWRPC) and the Minnesota Association of Wheat Growers (MAWG) are seeking candidates to succeed long-time Executive Director Dave Torgerson. After serving the two organizations and Minnesota wheat growers for over 30 years, Torgerson will retire on March 31, 2019. Click here for more information.
Buhler-KSU Milling Short Courses. The IGP Institute offers milling courses this spring at its campus in Manhattan, Kan., including: The Buhler-KSU Expert Milling course, offered in English March 4 to 8, 2019, and in Spanish March 11 to 15, 2019; the Buhler-KSU Executive Milling course, offered in English May 20 to 24, 2019. Click here to register for these courses.
Pasta Production and Technology Course. The Northern Crops Institute is hosting a Pasta Production and Technology Course April 30 to May 2, 2019, at its facilities in Fargo, ND. This course introduces participants to the fundamental and applied aspects of pasta production and quality. Click here to learn more and register.