60195 eng wheat handout us...usw develops export markets by demonstrating the reliability, choice...
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U. S. W H E A T...the world’s most reliable choice
U.S. wheat, which is being grown or harvested every
month of the year, is the world’s most reliable source of
wheat. Choosing from among the six classes grown
across the country, buyers and users can specify the
qualities necessary for almost every end-use product.
This combination — of reliability and quality — provides
value to U.S. wheat customers.
U . S . W H E A T A S S O C I A T E S
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The U.S. national inspection system is unique in the world, comprised of federal, state and private laboratories under the directoversight of the Federal Grain Inspection Service (FGIS). U.S. law requires official government inspection for every cargo that isexported (with certain exceptions). Upon inspection, each shipment receives various certificates, including the Official GrainWeight Certificate, Stowage Exam Certificate, and Official Inspection Certificates.
The U.S. inspection process:
� uses clearly defined and precise procedures � provides limited variability in quality factors
� is independent of buyer and seller � monitors inspectors and equipment for accuracy
� ensures transparency for the buyer � maintains file samples for future re-testing, if necessary
The FGIS Office of International Affairs (OIA) is the agency liaison to importers, international traders and other governments.
OIA conducts briefings and educational visits, and responds to inquiries about the quality and/or weight of U.S. grain shipments.
If an importer believes there is a discrepancy in quality or quantity compared to the original certificate, they should contact OIAthrough the agricultural representative in the local American Embassy.
OIA offices can be reached by telephone in Washington, D.C., at 202-720-0226, or by fax at 202-690-3951. Or visit the website of the Grain Inspection, Packers and Stockyards Administration at www.usda.gov/gipsa.
Lake Superior
Lake �Huron
Lake �Michigan
Lake�Erie
Lake Ontario
NV
KS
OR
WA
CA
ID
MT
WY
UT
AZ NM
TX
OK
NE
CO
SD
NDMN
IA
MO
AR
LA
WI
IL IN
MI
OH
KY
TN
MS AL GASC
FL
NC
VAWV
PA
NY
MEVT
NH
CT
MARI
NJ
MDDE
Seattle
Portland(3)
Stockton
West�Sacramento
Corpus Christi(2)
Galveston
Houston(2)
Beaumont
Mobile
Duluth(3)
Milwaukee
ChicagoToledo
Chesapeake
Albany
Darrow
Convent(2)
PaulinaReserve
(2)
Ama
Destrehan(3)
Westego(2)
Port�Allen
Belle�Chase
Brownsville
Lake�Charles
Superior(3)
Portage MaumeeHuron
Tacoma
Kalama(2)
Vancouver
Brunswick
Hard Red Winter Hard Red Spring Soft Red Winter Durum Hard White Soft White
bakers dependon this wheat
from America’sheartland
the aristocrat for “designer”
breads
high yieldingchoice for
confectionaryproducts
sets the “goldstandard” for
premium pastaproducts
white bran fora wide rangeof first-rateproducts
versatility andbrightness for
pastries to flatbreads
U.S. wheat...the world’s most reliable choice
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Test Weight (lbs/bu)
Hard Red Spring or White Club 58.0 57.0 55.0 53.0 50.0
All other classes and subclasses 60.0 58.0 56.0 54.0 51.0
Test Weight (kg/hl)
Hard Red Spring or White Club 76.4 75.1 72.5 69.9 66.0
Durum 78.2 75.6 73.0 70.4 66.5
All other classes and subclasses 78.9 76.4 73.8 71.2 67.3
PLANTING AND HARVEST DATES
� PLANTING� HARVEST
H RW P l a n t i n g
H RW H a r v e s t
H R S P l a n t i n g
H R S H a r v e s t
S RW P l a n t i n g
S RW H a r v e s t
S W P l a n t i n g
S W H a r v e s t
H W P l a n t i n g
H W H a r v e s t
D u r u m P l a n t i n g
D u r u m H a r v e s t
W H E A T J A N F E B M A R A P R M A Y J U N J U L A U G S E P O C T N O V D E C
G R A D I N G F A C T O R S 1 2 3 4 5
M i n i m u m L i m i t s
WHEAT GRADE AND GRADE REQUIREMENTS TABLE G r a d e s U . S . N o s .
Defects
Damaged kernels:
• Heat (part of total) 0.2 0.2 0.5 1.0 3.0
• Total 2.0 4.0 7.0 10.0 15.0
Foreign material 0.4 0.7 1.3 3.0 5.0
Shrunken and broken kernels 3.0 5.0 8.0 12.0 20.0
Total 3.0 5.0 8.0 12.0 20.0
Wheat of Other Classes
Contrasting classes 1.0 2.0 3.0 10.0 10.0
Total 3.0 0.1 0.1 0.1 0.1
Stones 0.1 0.1 0.1 0.1 0.1
G R A D I N G F A C T O R S 1 2 3 4 5
M a x i m u m L i m i t s
G r a d e s U . S . N o s .
Other material (1000 gram sample)
Animal filth 1 1 1 1 1
Castor beans 1 1 1 1 1
Crotalaria seeds 2 2 2 2 2
Glass 0 0 0 0 0
Stones 3 3 3 3 3
Unknown foreign substance 3 3 3 3 3
Total 4 4 4 4 4
Insect-damaged kernels in 100 grams 31 31 31 31 31
G R A D I N G F A C T O R S 1 2 3 4 5
M a x i m u m C o u n t L i m i t s
G r a d e s U . S . N o s .
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USW develops export markets by demonstrating the reliability,
choice and value of U.S. wheat. Working in over 80 countries,
USW strives to provide our customers with trade servicing,
technical assistance, market information and assistance with
consumer promotion.
Trade ServicingUSW works directly with overseas buyers to answer questions and resolve issues in purchasing, shipping,or using U.S. wheat. We also provide information on a broader scale, through the U.S. Wheat Letter (anewsletter available by email), annual crop quality reports and seminars, the latest up-to-date informationon the wheat harvest in the U.S., and various market reports prepared in the overseas offices.
Technical AssistanceUSW provides education and information that will help strengthen the milling, storage and handling, and end-product industries in countries which use U.S. wheat. In addition to sponsoring participation intechnical courses, workshops, and seminars, we help to ensure that milling and baking schools areprovided with necessary equipment and resources. We also provide personalized consulting in milling,baking, biscuit and cracker production, pasta and noodle production, and grain storage and handling.
Market Information and AnalysisUSW gathers and analyzes data relevant to the markets we service. Information on trade policy, standardsor specifications that may affect imports, and projections for future production and consumption of wheatis not only shared with buyers, but is also used to improve U.S. performance.
Consumer PromotionUSW conducts selected activities, in collaboration with our customers, to expand consumer awarenessand appreciation for the variety, economy and nutrition of wheat foods. These activities include seminarsat cooking schools, food demonstrations in stores or fairs, and media promotion campaigns.
WORLD HEADQUARTERS1620 I Street, N.W., Suite 801Washington, D.C. 20006-4005TELEPHONE: (202) 463-0999FAX: (202) 785-1052E-MAIL: [email protected]
w w w . u s w h e a t . o r g