The Pacific Northwest is the principal Soft White Winter Wheat (SWWW) producing area in the United States. In 2010, just over 4 million acres were planted, equating to 275 million bushels produced. Approximately 85 percent of this production was planted in the states of Washington, Oregon and Idaho.
SWWW generally contains lower levels of protein and gluten, with higher levels of starch than its “hard” class counterparts. Domestically, SWWW flour is used for making gravies, sauces, biscuits, cakes, pie crusts, cookies, and other pastries, but by far the most important market is export. Approximately 80 percent of the US production of SWWW is exported through the Portland Grain Terminal to Far Eastern countries, including Japan, Korea, China and the Philippines. Principle uses are noodles and flatbreads.
The Limagrain Cereal Seeds SWWW program is based in Waitsburg, Washington. The program is headed by Wheat Breeder Dr. Jean-Bruno Beaufume. LCS programs produce 2,500 new crosses annually, a portion of which are SWWW lines. The most promising new crosses are quickly cycled through our Doubled Haploid program. Other proprietary germplasm is field tested in off-site nurseries located throughout the Pacific Northwest. During off-season months, rapid cycle germplasm progression occurs through our Single Seed Descent facility in Fort Collins, Colorado. Additional technologies like Marker Assisted Selection (MAS) are used to produce varieties containing specific genes that provide beneficial resistance to various pests and pathogens, as well as excellent end-user characteristics.
At Limagrain Cereal Seeds LLC, we are proud of the fact that all of our SWWW varieties have been extensively studied and field tested for consistency and performance across a wide range of environments and conditions long before they ever make their way to the farmer.
If you would like more information on our Soft White Winter Wheat variety, please click on the variety name on the top right of this page.