U. S. W H E A T...the world’s most reliable choice

U.S. wheat, which is being grown or harvested every

month of the year, is the world’s most reliable source of

wheat. Choosing from among the six classes grown

across the country, buyers and users can specify the

qualities necessary for almost every end-use product.

This combination — of reliability and quality — provides

value to U.S. wheat customers.

U . S . W H E A T A S S O C I A T E S

The U.S. national inspection system is unique in the world, comprised of federal, state and private laboratories under the directoversight of the Federal Grain Inspection Service (FGIS). U.S. law requires official government inspection for every cargo that isexported (with certain exceptions). Upon inspection, each shipment receives various certificates, including the Official GrainWeight Certificate, Stowage Exam Certificate, and Official Inspection Certificates.

The U.S. inspection process:

� uses clearly defined and precise procedures � provides limited variability in quality factors

� is independent of buyer and seller � monitors inspectors and equipment for accuracy

� ensures transparency for the buyer � maintains file samples for future re-testing, if necessary

The FGIS Office of International Affairs (OIA) is the agency liaison to importers, international traders and other governments.

OIA conducts briefings and educational visits, and responds to inquiries about the quality and/or weight of U.S. grain shipments.

If an importer believes there is a discrepancy in quality or quantity compared to the original certificate, they should contact OIAthrough the agricultural representative in the local American Embassy.

OIA offices can be reached by telephone in Washington, D.C., at 202-720-0226, or by fax at 202-690-3951. Or visit the website of the Grain Inspection, Packers and Stockyards Administration at www.usda.gov/gipsa.

Lake Superior

Lake �Huron

Lake �Michigan

Lake�Erie

Lake Ontario

NV

KS

OR

WA

CA

ID

MT

WY

UT

AZ NM

TX

OK

NE

CO

SD

NDMN

IA

MO

AR

LA

WI

IL IN

MI

OH

KY

TN

MS AL GASC

FL

NC

VAWV

PA

NY

MEVT

NH

CT

MARI

NJ

MDDE

Seattle

Portland(3)

Stockton

West�Sacramento

Corpus Christi(2)

Galveston

Houston(2)

Beaumont

Mobile

Duluth(3)

Milwaukee

ChicagoToledo

Chesapeake

Albany

Darrow

Convent(2)

PaulinaReserve

(2)

Ama

Destrehan(3)

Westego(2)

Port�Allen

Belle�Chase

Brownsville

Lake�Charles

Superior(3)

Portage MaumeeHuron

Tacoma

Kalama(2)

Vancouver

Brunswick

Hard Red Winter Hard Red Spring Soft Red Winter Durum Hard White Soft White

bakers dependon this wheat

from America’sheartland

the aristocrat for “designer”

breads

high yieldingchoice for

confectionaryproducts

sets the “goldstandard” for

premium pastaproducts

white bran fora wide rangeof first-rateproducts

versatility andbrightness for

pastries to flatbreads

U.S. wheat...the world’s most reliable choice

Test Weight (lbs/bu)

Hard Red Spring or White Club 58.0 57.0 55.0 53.0 50.0

All other classes and subclasses 60.0 58.0 56.0 54.0 51.0

Test Weight (kg/hl)

Hard Red Spring or White Club 76.4 75.1 72.5 69.9 66.0

Durum 78.2 75.6 73.0 70.4 66.5

All other classes and subclasses 78.9 76.4 73.8 71.2 67.3

PLANTING AND HARVEST DATES

� PLANTING� HARVEST

H RW P l a n t i n g

H RW H a r v e s t

H R S P l a n t i n g

H R S H a r v e s t

S RW P l a n t i n g

S RW H a r v e s t

S W P l a n t i n g

S W H a r v e s t

H W P l a n t i n g

H W H a r v e s t

D u r u m P l a n t i n g

D u r u m H a r v e s t

W H E A T J A N F E B M A R A P R M A Y J U N J U L A U G S E P O C T N O V D E C

G R A D I N G F A C T O R S 1 2 3 4 5

M i n i m u m L i m i t s

WHEAT GRADE AND GRADE REQUIREMENTS TABLE G r a d e s U . S . N o s .

Defects

Damaged kernels:

• Heat (part of total) 0.2 0.2 0.5 1.0 3.0

• Total 2.0 4.0 7.0 10.0 15.0

Foreign material 0.4 0.7 1.3 3.0 5.0

Shrunken and broken kernels 3.0 5.0 8.0 12.0 20.0

Total 3.0 5.0 8.0 12.0 20.0

Wheat of Other Classes

Contrasting classes 1.0 2.0 3.0 10.0 10.0

Total 3.0 0.1 0.1 0.1 0.1

Stones 0.1 0.1 0.1 0.1 0.1

G R A D I N G F A C T O R S 1 2 3 4 5

M a x i m u m L i m i t s

G r a d e s U . S . N o s .

Other material (1000 gram sample)

Animal filth 1 1 1 1 1

Castor beans 1 1 1 1 1

Crotalaria seeds 2 2 2 2 2

Glass 0 0 0 0 0

Stones 3 3 3 3 3

Unknown foreign substance 3 3 3 3 3

Total 4 4 4 4 4

Insect-damaged kernels in 100 grams 31 31 31 31 31

G R A D I N G F A C T O R S 1 2 3 4 5

M a x i m u m C o u n t L i m i t s

G r a d e s U . S . N o s .

USW develops export markets by demonstrating the reliability,

choice and value of U.S. wheat. Working in over 80 countries,

USW strives to provide our customers with trade servicing,

technical assistance, market information and assistance with

consumer promotion.

Trade ServicingUSW works directly with overseas buyers to answer questions and resolve issues in purchasing, shipping,or using U.S. wheat. We also provide information on a broader scale, through the U.S. Wheat Letter (anewsletter available by email), annual crop quality reports and seminars, the latest up-to-date informationon the wheat harvest in the U.S., and various market reports prepared in the overseas offices.

Technical AssistanceUSW provides education and information that will help strengthen the milling, storage and handling, and end-product industries in countries which use U.S. wheat. In addition to sponsoring participation intechnical courses, workshops, and seminars, we help to ensure that milling and baking schools areprovided with necessary equipment and resources. We also provide personalized consulting in milling,baking, biscuit and cracker production, pasta and noodle production, and grain storage and handling.

Market Information and AnalysisUSW gathers and analyzes data relevant to the markets we service. Information on trade policy, standardsor specifications that may affect imports, and projections for future production and consumption of wheatis not only shared with buyers, but is also used to improve U.S. performance.

Consumer PromotionUSW conducts selected activities, in collaboration with our customers, to expand consumer awarenessand appreciation for the variety, economy and nutrition of wheat foods. These activities include seminarsat cooking schools, food demonstrations in stores or fairs, and media promotion campaigns.

WORLD HEADQUARTERS1620 I Street, N.W., Suite 801Washington, D.C. 20006-4005TELEPHONE: (202) 463-0999FAX: (202) 785-1052E-MAIL: info@uswheat.org

w w w . u s w h e a t . o r g