The Pacific Northwest is the largest soft white winter wheat (SWWW) producing area in the United States. Three million acres are planted annually on average, yielding 200+ million bushels.
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 U.S. production of soft white winter wheat is exported through the Portland Grain Terminal to Far Eastern countries, including Japan, Korea, China and the Philippines where principle uses are noodles and flatbreads.