Surging wheat markets mean there’s plenty of profit potential in high protein wheat, and Peter Johnson has some tips to help you cash in on those premiums. In this episode of RealAgriculture Wheat School, Johnson, our resident agronomist and shameless wheat promoter, shares protein management insights for growers in Western Canada and spring wheat growers… Read more »
Category: Marketing WSE
Wheat School: What do Millers Want — Less Salt and Purple Bread?
What do millers want? It’s a question seed companies that develop and market wheat varieties are constantly asking. How large end users such as Mondelez International, the makers of products like Ritz crackers and Oreo cookies, answer that question has huge implications for seed companies such as C&M Seeds and wheat growers across Ontario says… Read more »
Wheat School: Following What Happens in the Black Sea Region
With a growing share of global wheat trade, Russia, Ukraine and Kazakhstan — former Soviet Union countries — have become price setters in the world wheat market over the last few years. As Bill Tierney, chief economist with AgResource Company, points out in this Wheat School episode filmed at Cereals North America ’15, much of… Read more »
Wheat School: Insects You Don’t Want to Find in a Bin
Grain is in the absolute best condition it can be when it’s put into storage. Keeping it that way is critical for maintaining its value and marketability. Insect infestations aren’t as big a problem for farmers in Canada as in other (read: warmer) parts of the world, but they can still cause significant damage. Typically, 1 to… Read more »
Wheat School: Are We Reaching a Tipping Point in the Wheat Market?
The wheat market is due for some additional volatility in the weeks leading up to seeding season in North America, says the general manager of FarmLink Marketing Solutions. Sharing the wheat market outlook at Grainworld ’15 in Winnipeg last week, Lawrence Yakielashek (formerly with Toepfer Canada) said he believes the bearish sentiment in the wheat… Read more »
Wheat School: How Are New Varieties Brought to Market?
Bringing a new variety to market is not a simple task. In our fast food culture we want everything yesterday, not so much with new wheat varieties. Though it may not seem like it, that’s a good thing. Depending on what that wheat is being bred for, it’s critical that it sees a variety of… Read more »
Wheat School – Can We Close the Yield Gap Between Countries?
The difference in bushels per acre of wheat from country to country is larger than you might think. On the surface that may seem fairly obvious when we see a drastic difference between climates or access to technologies, but when we look to level the playing field in these areas it begs the question: Can… Read more »
Wheat School: Managing Your Wheat Marketing in an Open Market
August 1, 2012 officially changes the way the wheat producers and industry members do business out west. With that date spelling the end of the single desk marketing system, farmers, buyers and processors have to look closely at their respective businesses and adapt to a whole new ball game. For some involved in the industry,… Read more »
Wheat School – Ontario Wheat Harvest & Price Update
Overall the wheat harvest in Ontario has gone well. Some areas have experienced lower than ideal yields but the quality has been very good. With corn and soybeans showing strength the concern or opportunity for Ontario wheat growers is quite interesting. What impact will one million wheat acres have on price? Will the high levels… Read more »
Wheat School- 7 Steps to Analyzing the Wheat Market – John DePutter
For a lot of farmers marketing wheat can be a lot like playing “Let’s Make a Deal”. You pick what’s behind door number one and hope it’s better than what’s behind doors two and three. It’s guesswork and a lot of luck. For other farmers, it feels like you’re preparing to write a thesis, with… Read more »
Wheat School- Warburtons Foods Perspective of the Canadian Wheat Industry- Adam Dyck
For businesses involved in the food industry, a consistent, quality ingredient is a necessity. This is especially true for those involved in baked goods. For those businesses, wheat is a very important ingredients. For Warburtons Foods, based in the U.K., Canadian wheat is specifically what they need and want. Those needs include certain characteristics specific… Read more »