WHEAT:-

Wheat is generally marketed as a commodity, but a variety of value-added, niche markets exist. Organic food grains are increasingly important to some consumers. In addition, specialty wheat varieties (such as Khorasan) can be more palatable to those who have moderate allergies to wheat gluten. Finally, protein levels in both winter and spring wheat are important for food processors. In some years, high protein levels (especially in spring wheat) are often rewarded by substantial price premiums. Hence, higher protein varieties of spring wheat provide another value-added opportunity. We are dealing with few of the U.S. manufacturers and exporters since last few years for the supply of Wheat, Soya bean and other commodities.

Wheat is the third-largest field crop produced in the United States following corn and soybeans. In 2011, the United States produced 2.0 billion bushels of wheat. U.S. peak production of 2.5 billion bushels occurred in 1998 and again in 2008.

World wheat production set a new record in 2011 of 25.5 billion bushels. The EU-27 countries are the largest wheat producers (5 billion bushels) followed by China (4.3 billion bushels), India (3.1 billion bushels), the Russian Federation (2.1 billion bushels), the United States (2 billion bushels), Australia (1 billion bushels) and Canada (0.9 billion bushels).

U.S. wheat production represented almost 8% of the world total in 2011.U.S. wheat production is classified into five major classes: hard red winter, hard red spring, soft red winter, white and durum. Each class has different end-uses, and production tends to be region-specific (Table 1).

Table 1.U.S. Wheat Classes.