Wheat Marketing Center

As we wrap up a couple of week-long international workshops at the Wheat Marketing Center, we want to extend our sincere gratitude to the many partners who helped make these programs possible for visiting teams from China and South Korea.

A special thank you goes to U.S. Wheat Associates for their continued partnership, promotion, sponsorship, and coordination of these workshops in strong collaboration with the Wheat Marketing Center. These educational and technical exchange programs would not be possible without their commitment to connecting international customers with the value, quality, and versatility of U.S. wheat.

We are also incredibly grateful to our industry and educational partners who shared their time, expertise, and facilities with our visiting teams:

Dave’s Killer Bread and Marsee Bakery for providing in-depth bakery tours and firsthand insight into commercial product development and production processes

Jordyn Bunting and Jason Ball from the Oregon State University Food Innovation Center for informative lectures and technical expertise

Thomas Dierickx for hosting a farm tour and offering valuable perspective on wheat production in the Pacific Northwest

These collaborations provide international customers with a deeper understanding of the U.S. wheat supply chain — from farm to finished product — while strengthening relationships and technical knowledge across global markets.

Thank you to everyone who helped create meaningful, hands-on learning experiences throughout these workshops!

This week the Wheat Marketing Center welcomes a group from South Korea for a week-long Bakery Product Development Short Course!

Throughout the course, participants will conduct hands-on flour and end-product testing focused on a variety of bakery applications, including pan breads, croissants, whole wheat breads, and sweet buns.

This workshop is designed to provide practical insight into wheat functionality, dough performance, and product quality while exploring how different flour characteristics influence finished bakery products.

In addition to lab and bakery sessions, the group will tour a wheat farm, commercial bakeries, and a market survey of Portland grocery stores to observe bakery trends, product offerings, and consumer preferences

These collaborative programs help strengthen international partnerships while showcasing the quality, versatility, and value of U.S. wheat from farm to finished product. Thank you to US Wheat Associates for coordinating these important international workshops!

This week the Wheat Marketing Center hosts an End Products Collaborative workshop with a USW sponsored team of millers and bakers from China.

During the week-long workshop, participants evaluate a variety of wheat classes and blends through hands-on end-product testing designed to showcase performance, functionality, and quality characteristics across multiple products and applicatins such as ciabatta, bagels, and sponge cakes.

These workshops provide valuable opportunities for technical collaboration, education, and knowledge exchange while helping customers better understand how to match the different U.S. wheat classes for the best product results.

We’re proud to partner with US Wheat Associates on these workshops in support of international partnerships while demonstrating the versatility and value of U.S. wheat through practical, product-focused learning experiences.