Wheat (Triticum spp.) is one of the world’s most important cereal grains, cultivated globally for its seeds, which are a staple food source for both human and livestock consumption. Its versatility, storability, and high nutritional value make it a major commodity in international trade. Wheat is milled into flour for bread, pasta, confectionery, and various processed foods, while by-products such as bran are used in animal feed.
International wheat trade is influenced by factors such as quality grades, moisture content, protein levels, and gluten strength, which determine its suitability for different end uses (e.g., bread-making, biscuits, noodles, or feed).
Common Wheat Types in International Trade
Wheat varieties are classified by grain hardness, protein content, and growing season.
By Hardness & Protein Content
Hard Red Winter (HRW)– Medium-high protein (10–12%), good for bread, rolls, and flatbreads.
Hard Red Spring (HRS)– High protein (12–15%), excellent for high-quality bread and pizza dough.
Soft Red Winter (SRW)– Low protein (8–10%), ideal for cakes, pastries, crackers.
Soft White Wheat (SWW)– Low protein, mild flavor, suitable for confectionery and Asian noodles.
Hard White Wheat (HWW)– Similar to HRW but lighter in color, used in pan breads, tortillas, noodles.
Durum Wheat– Very high protein and gluten strength, used for pasta and couscous.
By Growing Season
Winter Wheat– Planted in autumn, harvested in late spring/early summer.
Spring Wheat– Planted in spring, harvested in late summer/early autumn.
Standard Export/Import Specifications(Values may vary slightly depending on buyer’s country standards and international contracts such as GAFTA or FOSFA.)
