Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center

FAPC Building

Wheat Quality Summit

Workshop Description
With planting season just around the corner, producers are making decisions on what varieties to plant. High yields and test weights are important factors to the producer when choosing which varieties to plant, but good end-use quality also should be a consideration. The Wheat Quality Summit (WQS), hosted by Plains Grains, Inc. and FAPC, is designed to help producers understand how quality is determined once wheat moves through the supply chain from the elevator to the milling and baking industry. To be competitive in the global market, it is important that the U. S. wheat industry delivers a quality product to the customer. The WQS will help the producer understand what quality means to the milling and baking community and how that quality is affected by the varieties they plant.

Sponsors

Robert M. Kerr Food & Agricultural Products Center
Plains Grains, Inc.
Oklahoma Wheat Commission
Oklahoma Wheat Growers Association

Details:

August 13, 2008
Room 201 FAPC

Agenda

8:30 a.m	Registration (with coffee and donuts)
9:00 a.m.	Welcome and Introductions
9:15 a.m.	Does Wheat Quality Matter?
	Dr. Bradford Seabourn, Research Chemist Director of HWWQL-USDA/ARS
10:00 a.m.	Break
10:15 a.m.	The Economics of Wheat Prices and How They Have Affected the Bread Business
	Hayden Wands, Director of Procurement, Sara Lee Food and Beverage
11:00 a.m.	Wheat Quality, Biotechnology and You!
	Dr. William Wilson, North Dakota State University, Department of Agribusiness and Applied Economics
noon	Lunch
1:00 p.m.	The Challenge of Bread Baking Quality
	Dr. Patricia Rayas, Oklahoma State University Cereal Chemist, FAPC