Customer Assistance and Support | Crop and Export Survey | Research | Private and Public Breeding Programs | en Español
In 1990, the California Wheat Commission built a wheat quality laboratory. Today, this laboratory has the equipment necessary for evaluation of wheat and durum milling quality, chemical analysis of wheat and flour, physical dough testing, semolina analysis, bake and noodle production tests, and pasta analysis. The laboratory and its staff have gained respect in the domestic and international marketplace as a premiere source of technical information and assistance. The California Wheat Commission is available to work for customers in the area of quality assurance, problem solving, quality control training, and research.
• The Commission is available to answer technical questions about California’s wheat quality, including recommendations for blending and appropriate end-use.
• Upon agreement by the seller and the buyer, the Commission will conduct vessel surveys either on-site or through quality testing in its laboratory.
• The Commission conducts training programs in milling, baking, semolina, pasta, and quality control. In addition to the standard training programs, specific programs may be customized to meet the customer’s needs. The Commission is staffed with English, Chinese, and Spanish speaking technicians.
California produces four classes of wheat: Hard Red Winter (HRW), Desert Durum®, Hard White, and Soft White Wheat. While HRW and Durum are the predominately produced and exported classes, all wheat classes are surveyed and information is available at the Commission office. Every effort is extended to make sure that an accurate assessment of quality is made available to buyers. With greater amounts of wheat being sold by variety, varietal specific information is emphasized in Commission surveys.
The Commission laboratory is available for flour, semolina, milling, end-product, and new-product research. Technical expertise is available in hearth breads, pasta, Asian food products, standard loaf bread, and cookies. Tortillas and middle-eastern flat breads are also fast-becoming an area of interest.
Private and public breeding programs play an important role in the development of new varieties available to California wheat producers. The Commission analyzes over 1,000 samples each year to support these programs and encourages the release of new varieties that will meet the customers’ needs.