T. Randall Fortenbery¹

Wheat markets on the Asian continent represent the most important destinations for U.S. wheat—both by volume and value.

DOI: https://doi.org/10.1094/CFW-65-5-0050

Ross Kingwell¹

Asia is a globally important source of grain supply and demand, and its demand for grain is continuing to grow.

DOI: https://doi.org/10.1094/CFW-65-5-0051

Rusty C. Bautista^1,2 and Paul Allen Counce³

Rice is grown over much of the world and provides more calories directly to human beings than any other cereal.

DOI: https://doi.org/10.1094/CFW-65-5-0052

Craig F. Morris,¹ Douglas A. Engle,² and Alecia M. Kiszonas²

Whereas hard kernel wheats are used for yeast-leavened breads, soft wheats are used for cookies, cakes, and confections.

DOI: https://doi.org/10.1094/CFW-65-5-0053

Larisa Cato² and Daniel Mullan³

Breeding new wheat varieties for Australian Noodle Wheat (ANW) and Australian Prime White Noodle (APWN) classes requires great understanding of the processing and end-product quality requirements suited for these wheat types.

DOI: https://doi.org/10.1094/CFW-65-5-0054

Ashok K. Sarkar¹

Asia represents one of the largest and most diversified markets for wheat products.

DOI: https://doi.org/10.1094/CFW-65-5-0055

Ross Kingwell² and Chris Carter³

Southeast Asia is the largest and fastest growing destination for global wheat exports and is projected to attract 27.6 Mt of wheat from Canada, the United States, Argentina, the Black Sea region, and Australia in 2019–2020.

DOI: https://doi.org/10.1094/CFW-65-5-0056

Melissa Fitzgerald and Venea Dara Daygon

When a new variety of rice is released from a breeding program, it must undergo two major stages to determine whether it will persist.

DOI: https://doi.org/10.1094/CFW-65-5-0057

Meng Niu¹ and Gary G. Hou^2,3

Whole grains and their products have existed or been introduced worldwide, but there are still some challenges facing researchers and food manufacturers.

DOI: https://doi.org/10.1094/CFW-65-5-0058

Jing Lan,¹ Yingying Guo,¹ Xiangdong Sun,¹ Lin Zhao,¹ and Bin Xiao Fu^2,3

The traditional Chinese dumpling, jiaozi, has a long history and is widely consumed in East and Southeast Asian countries.

DOI: https://doi.org/10.1094/CFW-65-5-0059