Pacific Northwest Farmers Crop Excellent For Flour

Timely and adequate moisture through the soft white (SW) and white club (WC) growing season and a transition to a warm, dry harvest helped Pacific Northwest (PNW) farmers produce high-quality crops that will provide an excellent range of flour for finished products. The high-protein segment of the SW crop also provides opportunities in blends for Asian noodles, steamed breads, flat breads and pan breads.USDA estimates total 2018 PNW SW production at 6.03 million metric tons (MMT), up slightly from 2017’s 5.64 MMT. Of that, the Washington Grain Commission estimates white club (WC) accounts for 370 metric tons (MT).