The Montana Wheat & Barley Committee hosted a team of Japanese end use quality specialists, focused on providing direct feedback to Montana State University’s varietal development.
One of the key market development targets for the committee is to expand the functionality of Montana wheat at the bakery. We do that through high end use quality testing parameters for new variety development, connecting overseas buyers with local breeders and offering a direct line of communication of new varieties and sample evaluation.
The team met with the dean of the college of agriculture to discuss ways to strengthen this relationship. They had a strategic discussion with MSU’s winter wheat, spring wheat and durum breeders. Discussed supply and crop quality for the 2022 crop with MWBC. Overviewed the top varieties grown with MSU’s foundation seed program. Toured MSU’s wheat quality lab and greenhouses to understand current research projects.
Japanese markets utilize Montana wheat largely for noodles. This team was highly focused on texture and color of noodles. Kernel quality traits such as stability, gluten index, texture analyzers and genetic traits such as null polyphenol oxidase (PPO). To put is simply, Japanese markets want strong, hard kernels with stable color. Which results in a bright colored, strong noodle that maintains texture.
Mixograph: A test of dough mixing properties
Montana State University breeders are tasked with a tightrope of parameters to meet. Meeting the needs of the producer and end user. Their priorities are aligned closely with the feedback from producers in the varietal trait index surveyed each year found here: Wheat, Barley. Their end use priorities are determined by participation in the wheat quality councils throughout the U.S and strategic discussions with end users.
We are thankful for this transparent relationship with our Japanese markets. This long-standing partnership has turned into lasting friendships, and certainty for Montana producers. Across all parts of the supply chain we all thankful to be “Working for the Best”.