T. Randall Fortenbery1
Wheat markets in Asia represent the most important destinations for U.S. wheat. Projected increases in population and incomes in Asian countries suggest there are significant growth opportunities for U.S. wheat exporters going forward.
To underpin food security, many Asian countries engage in grain trade. The principal grain grown in Australia is wheat, and the majority of Australian wheat is exported to Asia. Australia also exports two-row barley.
Rusty C. Bautista1,2 and Paul Allen Counce3
Rice is grown over much of the world and provides more calories directly to humans than any other cereal. Because of its critical role in human nutrition, more rice must be produced annually to provide food for a growing population.
Craig F. Morris,1 Douglas A. Engle,2 and Alecia M. Kiszonas2
Breeding new cultivars of soft white wheat requires an understanding of the foods that are best suited to this class and of the physical and chemical properties of grain and flour that contribute to consistent, superior consumer products.
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.
Ashok K. Sarkar1
Asia represents one of the largest and most diversified markets for wheat products. These products require a variety of flours that meet certain specifications in terms of both processing and end-product quality.
Ross Kingwell2 and Chris Carter3
Southeast Asia is the largest and fastest growing destination for global wheat exports. This article outlines how choice modeling can be applied to improve wheat breeding to ensure new varieties are better suited to end-user preferences in Southeast Asia.
Melissa Fitzgerald and Venea Dara Daygon
New rice varieties must undergo two major stages to determine whether they will persist: adoption by farmers and acceptance by consumers. Rice improvement programs aim to develop varieties that combine agronomic performance and good grain quality.
Meng Niu1 and Gary G. Hou2,3
Whole grains and their products have existed or been introduced worldwide. This article focuses on the current development status of whole grains and the processing and sensory challenges to increasing whole grain food consumption in China.
Jing Lan,1 Yingying Guo,1 Xiangdong Sun,1 Lin Zhao,1 and Bin Xiao Fu2,3
The traditional Chinese dumpling, jiaozi, is widely consumed in East and Southeast Asian countries. This article briefly describes jiaozi, its processing, and its flour quality requirements.
Global Food Systems / Product Development & Innovation
Global Food Systems / Cereal Foods
Global Food Systems / Processing