Wheat Marketing Center

This week we prep for what's ahead this month!

June is shaping up to be a busy and exciting month at the Wheat Marketing Center. This week our lab and administrative team is preparing to welcome industry professionals, educators, and students from around the world for a full schedule of education and collaboration opportunities starting this week, including:

✔️ A university agricultural economics program hosted by our partners at the University of Idaho

✔️ Two end-product short course weeks — one featuring participants from China and another with a team from South Korea

✔️ A visit from Montana FFA students and faculty for tours and presentations

We’re proud to support hands-on learning, international partnerships, and the next generation of agricultural leaders. Here’s to a productive month ahead!

To learn more about Wheat Marketing Center, visit wmcinc.org

Innovations like purple wheat highlight why crop quality research and end-use testing matter. As new wheat varieties emerge with unique nutritional, milling, and baking characteristics, Wheat Marketing Center is grateful to be a partner with the Oklahoma Wheat Commission and Dr. Brett Carver in their development.

New OSU purple wheat variety creates excitement across industry Researchers, farmers and millers alike are fascinated by OSU-P92, Oklahoma State University's new purple wheat variety that offers special health benefits.

We are honored to have The Shenzhen Agriculture & Food Investment Delegation from China and the Japanese Flour Millers Association Executive Team visit WMC this week to discuss the work we do to advance the quality of U.S. wheat for global buyers. WMC is one important stop on their tour hosted by U.S. Wheat Associates (USW). We value our partnership with USW and their ongoing work to demonstrate the commitment that goes into supplying high-quality U.S. wheat for customers around the world.

Earlier this week Wheat Marketing Center hosted its 2026 annual spring board meeting. The WMC board and affiliates held their annual elections and discussed next year’s forecast. During the meeting, the Oregon Wheat Growers League presented our Technical Director, Dr. Jayne Bock, with a 2025 Oregon Wheat Award for her contributions to the Oregon wheat industry. The WMC board meets in person twice annually to review the work of the board committees and discuss ongoing strategy.

Earlier this month we hosted a second group of Montana growers for a Wheat Export and Marketing Workshop, sponsored by the Montana Wheat & Barley Commission, giving farmers a ground-level look at everything involved in getting their wheat to market. From lab testing and baking demonstrations to tours and industry presentations, participants saw firsthand what U.S. wheat quality means to customers around the world. A huge thank you to our partners who made these Montana workshops possible: US Wheat Associates, USDA Federal Grain Inspection Service, OMIC Laboratories, Marsee Bakery, Grain Craft, United Grain Corporation, Pacific Northwest Waterways Association, and Columbia Grain.

This week WMC Technical Director, Dr. Jayne Bock, attended the Eastern Soft Red Winter Wheat Quality Council Meeting which featured technical boards, milling/baking results, and industry collaboration and discussion of test results for Soft Red Wheat Quality, including flour yield, protein content, and baking performance. These meetings often focus on variety evaluation and improving soft red wheat quality for producers and processors.

Last week, WMC hosted Dr. Luyao Ma, a new faculty member in Food Science & Technology at OSU, along with a delegation from Vietnam for a presentation and tour of its labs and facility. The delegation included four faculty members from Nong Lam University and two industry professionals. In addition to touring our labs and facilities to learn more about WMC’s analytical capabilities, this tour gave the delegation an opportunity to meet with WMC Executive Director, Mike Moran, to learn more about WMC’s vital role in creating a scientific bridge between U.S. wheat growers and global buyers.

This week and last, we are pleased to host two grower export workshops from Montana, sponsored by the Montana Wheat & Barley Commission, welcoming farmers to Portland for an in-depth look at the wheat industry and what all is involved in getting their wheat to market. Participants will spend time in our labs learning hands-on how different classes of wheat are tested for quality, what it looks like in baked products, and what it means to their customers around the world. We thank our industry partners who are hosting presentations and tours as a part of these workshops, including US Wheat Associates, Columbia Grain, FGIS, OMIC Laboratories, Shaver Transportation, Dave’s Killer Bread, Marsee Bakery, Columbia Export Terminal, Columbia Grain, Pacific Northwest Waterways Association, and United Grain. We’re so grateful to work alongside so many partners dedicated to promoting the quality of U.S. wheat worldwide.

This week, Dr. Andrew Mense, WMC’s Project Manager, is leading a new streaming study comparing ash streaming and SRC (solvent retention capacity) streaming to build flours that better meet cracker production specifications. By looking beyond traditional ash targets and focusing on SRC-based functional performance, this work aims to help millers and formulators more precisely tailor flours for consistent dough handling, texture, and bake quality.

This week WMC Executive Director, Mike Moran, was in Washington, D.C. attending the 2026 joint U.S. Wheat Associates (USW) / National Association of Wheat Growers (NAWG) Winter Board meeting. This important gathering brings together wheat industry leaders to discuss global markets, trade policy, and the future of U.S. wheat. Mike represented WMC at The National Wheat Foundation’s “Wheat 101” to demonstrate to members of Congress the importance of the value and quality of US wheat in the global market.