Due to Covid-19 and the stay at home order issued by Governor Brown, the Wheat Marketing Center staff are working remotely and the center
location is temporarily closed. Essential lab testing can be done during the closure by prior arrangement.
Wheat Marketing Center Temporary Closure
For the safety of our staff and to comply with the stay at home order issued by Governor Brown, the Wheat Marketing Center will be closed as of Tuesday, March 24, 2020 until further notice.
Management staff will still be available via email during the closure, so please do not hesitate to reach out if needed by going to the Contact page on our site.
We thank you for your patience and understanding during this difficult time.
Key Programs and Services
The Wheat Marketing Center (WMC) is one of the technical crossroads of the international wheat industry, providing technical training and grower workshops, innovative research, product development, and crop quality testing services. WMC focuses on promoting U.S. wheat by demonstrating its quality and functionality in Asian noodles, crackers and biscuits, tortillas and flatbread, and other baked products. Pilot scale production lines (pictured above), state-of-the-art quality testing equipment, and rich technical expertise provide great value to our state wheat commission partners, wheat industry stakeholders, and millers and food manufacturers around the world.
Find out who is represented on the WMC Board.
Learn MoreWMC Board of Directors
The Wheat Marketing Center Board of Directors is comprised of leaders from eight wheat commissions (Idaho, Oregon, Washington, Colorado, Montana, Nebraska, North Dakota, and Oklahoma), Port of Portland, and five wheat-related industries. Learn more.
Learn more about the Wheat Marketing Center staff
Click HereAbout the Team
Wheat Marketing Center’s highly trained staff have diverse expertise in the areas of food, cereal, biochemistry, and technical sciences, plus business development, marketing, and trade policy. Meet the WMC team.
How to conduct research with the Wheat Marketing Center.
Learn MoreAbout research services
The Wheat Marketing Center (WMC) frequently engages with customers across a wide range of public and proprietary research activities. If you have a research project you want to be considered, learn more about our research services and how to submit it.
Lab Equipment Videos
AlveoLAB
Texture Analyzer
SRC
Tandoori Oven
Buhler Mill
Volume Meter
News and Updates
> Virtual Events
> Recent Articles
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Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
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Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems
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The structural evolution of water and gluten in refined and whole grain breads: A study of soft and hard wheat breads from postmixing to final product
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It Takes Some PhDs to Bake a Cake
> WMC Download Center
This Week at WMC: June 1st
Before the COVID-19 pandemic cancelled world travel, USW and WMC had planned technical training courses for five of the next six weeks. Starting with this update, we will review the most recent courses for each of the countries that were scheduled to be at WMC this month.
USW/Taiwan had reserved this week for an End Products Collaborative workshop. Since that activity has been postponed, we wanted to reflect on two recent courses we conducted for Taiwanese customers:
USW Taiwan End Products & Flour Study – click for more photos
Taiwan End Products & Flour Study (August 2019) – The objective of this course was to test several US wheat classes to identify the optimal flour blend for Chinese-style tortillas (pictured here.) This was a new product for WMC staff, so the course was a learning experience all around. In addition to the workshop, the team visited a local French bakery and a food truck serving “bing,” stuffed Chinese pancakes.
USW Taiwan Frozen Dough Course
Taiwan Frozen Dough Course (June 2018) – Participants in this course learned how to adjust formulations for a range of frozen dough products, including pan bread and baguettes. WMC Operations Manager Bon Lee invited a local baker (and former frozen dough facility CEO) to be a guest lecturer. The team also visited Ardent Mills’ Innovative Bakery Resources.
While WMC staff miss the opportunity to share knowledge with our Taiwanese customers, we continue to work on lab testing, crop quality preparation and research projects. We are also working with our stakeholders to identify remote training options.
Partners of the Month: June 2020
WMC staff are developing policies and protocols to enable the center to re-open later this month. Several organizations with whom WMC is affiliated are providing excellent guidance and support during these challenging times. This month, we recognize our insurance company, Brown & Brown, for their informative webinars providing insights related to return-to-work issues and SAIF, Oregon’s workers’ compensation company, for providing grants to cover supplies to improve the safety of our work environment. Thank you to both companies for their support!
STAY CONNECTED
2020 YTD Activity at Wheat Marketing Center
AS OF APRIL 2020