To develop markets successfully, exporters must know the market, be able to provide technical assistance and customer service to foreign buyers, and educate potential users know about the product. Most farmers and processors have neither the time nor the resources to undertake these tasks themselves.
That is where U.S. Wheat Associates (USW), the U.S. wheat industry's export market development organization, serves a vital purpose. USW's mission is simple: to promote U.S. wheat exports. To do that, USW works in 130 countries to increase wheat consumption and U.S. market share for all classes of American wheat. USW doesn't buy, sell or process wheat. It devotes its resources exclusively to market development to create the conditions that make it possible to sell more American wheat to other countries. USW is jointly funded by wheat grower and government dollars. American wheat growers fund USW through check-off contributions from the South Dakota Wheat Commission and 17 other wheat commissions. Wheat producers are actively involved in the governing of USW through its officer, board of director and committee structure. Producers and state wheat commissions also participate in USW activities by hosting trade teams and involvement in other activities. (To find out more about the US Wheat Associates visit www.uswheat.org)
Northern Crops Institute (NCI) is another important component of the South Dakota Wheat Commission's effort to develop markets. It is a regional institute serving South Dakota, Minnesota, Montana and North Dakota. Northern Crops Institute provides educational and technical programs in support of promotion and market development of crops in this region. Promoting a bulk commodity such as U.S. wheat is a long-term effort and requires continuous presence in the market, persistence and establishing close contact with the trade. While U.S. grain markets provide more variety and flexibility than our competitors, the U.S. grain marketing system can seem complex and puzzling to those unfamiliar with it. NCI is a sophisticated technical support organization that assists existing and potential buyers to gain a better understanding of the marketing, grading, quality, utilization, and processing of northern-grown crops. (To find out more about the Northern Crops Institute visit www.northern-crops.com)
The domestic market is critical to South Dakota wheat growers. Because of its high quality bread making characteristics, the majority of wheat grown in South Dakota is consumed domestically. The domestic market is by far the largest and most reliable market. The United States customer is here, year in and year out, regardless of embargoes, trade agreements or disagreements, currency values or the price of wheat. The Commission recognizes the importance of the domestic market and supports both local and national efforts to increase consumption.
Membership in the Wheat Foods Council (WFC) gives South Dakota growers the ability to utilize limited funds effectively by pooling resources with other state wheat commission and industry partners to target specific audiences and encourage them to serve as communication conduits. The WFC targets the media, and health, nutrition and fitness leaders to multiply our message with their clients, patients and readers. Tools include new releases, oral presentations, ready-to-print information, publications, brochures, posters, grain-food photography and on-line communications.
The Wheat Foods Council brings a variety of organizations together to focus on a common goal. Through financial support and direction, many state wheat commissions, bakers, millers, and grain-food companies are partnering to increase grain-food consumption. Competing in today's marketplace is challenging, however, with the support of growers through the South Dakota Wheat Commission, the Wheat Foods Council strengthens grain-foods consumption in the United States. (To find out more about the Wheat Foods Council visit www.wheatfoods.org)
The Home Baking Association is designed to promote home baking from scratch by providing educators tools (including mixes) and knowledge to perpetuate future generations of home bakers.
In the 1960s, women began closing the distance on equality in the work force, family composition changed and with it meal preparation and eating patterns. Microwave ovens and fast food restaurants resonated with the crunch for time. In response to declining sales, the floundered organization known as the Self-Rising Flour and Cornmeal Program, Inc. tore regional boundaries down and became national in scope and invited all scratch baking ingredient and equipment interests to join. The first to join ranks with the millers were the baking powder and yeast companies. Other ingredient and equipment companies soon followed, spanning the whole home baking category. The name was changed to the Home Baking Association, Inc., and its mission expanded to what it is today:
Baking tips, educational resources and numerous recipes can be found on the Home Baking Association's website www.homebaking.org
