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.
WMC Courses & Registration
Videos & Podcasts
BAKED in Science S2E32: What’s the Most Important Aspect of Flour?
Click on the button below to listen.
Lab Equipment Videos
News and Updates
> Download the 2018-19 WMC Annual Report
This Week at WMC: July 15th
Preparations continue for the start of the annual Crop Quality project. Our summer intern Paige Craig has gone through her training and is busy performing Falling Number and other tests. Janice will attend the Soil Health Institute annual meeting in Sacramento along with WMC Chair Bill Flory (who also serves on the SHI board.) Jayne and Ling are out for one more week.
Partner of the Month: July 2019
This month we recognize U.S. Wheat Associates bakery consultant Roy Chung and the Bangkok-based UFM Baking and Cooking School. Roy and UFM have been partnering for almost 40 years to educate bakers about the quality and value of using U.S. wheat for their products. This week marks the kick off of their three-week Cookie and Cracker Technology course. WMC’s own Dr. Deng will be attending the course to expand her knowledge and experience with these products, while Dr. Bock will be traveling later to meet with U.S. wheat customers in the Philippines and Thailand and participate in the later stages of the course.
2019 YTD Activity at Wheat Marketing Center
AS OF MAY 2019