WHEAT
Supplying from trusted sources for
Asia’s needs

Atlanasia bridges Asia’s markets with premium wheat from Russia, Ukraine, Canada, Australia, Argentina ensuring exceptional quality for food production and trade. Reliable sourcing and robust partnerships define our commitment to meeting every grain’s potential.

SERVICES
NETWORKS

VARIETIES of RICE

Rice is a staple crop in many Asian countries, and the varieties harvested in Pakistan, India, Thailand, and Myanmar are tailored to the climatic conditions, cultural preferences, and culinary traditions of each region. Below is a detailed classification and specification of the key rice varieties from these countries:

Russia

  • Global Rank: Largest wheat exporter (2023 estimate).
  • Wheat Varieties:
    1. Hard Red Winter (HRW) Wheat:
      • Features: Medium protein content (10–12%), suitable for bread-making.
      • Uses: Bread, rolls, and general-purpose flour.
      • Specifications:
        • Protein: 10–12%
        • Test Weight: >76 kg/hl
        • Moisture: <14%
    2. Soft Wheat:
      • Features: Low protein content, used for pastries and biscuits.
      • Uses: Confectionery and light baked goods.
      • Specifications:
        • Protein: 8–10%
        • Test Weight: >73 kg/hl

Ukraine

  • Global Rank: Sixth-largest exporter.
  • Wheat Varieties:
    1. Soft Milling Wheat:
      • Features: Low to medium protein (10–12%), cost-effective.
      • Uses: Bread, general-purpose flour.
      • Specifications:
        • Protein: 10–12%
        • Test Weight: >74 kg/hl
    2. Hard Wheat:
      • Features: Higher protein content, suitable for bread.
      • Uses: Artisan bread, pasta.
      • Specifications:
        • Protein: 11–14%
        • Test Weight: >75 kg/hl

Australia

  • Global Rank: Fifth-largest wheat exporter.
  • Wheat Varieties:
    1. Australian Hard (AH) Wheat:
      • Features: High protein (11.5–13%), suitable for bread.
      • Uses: Bread, noodles.
      • Specifications:
        • Protein: 11.5–13%
        • Test Weight: >76 kg/hl
    2. Australian Premium White (APW) Wheat:
      • Features: Moderate protein (10–11.5%), versatile quality.
      • Uses: Flatbreads, biscuits.
      • Specifications:
        • Protein: 10–11.5%
        • Test Weight: >75 kg/hl
    3. Australian Durum (ADR):
      • Features: High gluten content and golden color.
      • Uses: Pasta and couscous.
      • Specifications:
        • Protein: 12.5–14%
        • Test Weight: >77 kg/hl

Canada

  • Global Rank: Third-largest wheat exporter.
  • Wheat Varieties:
    1. Canada Western Red Spring (CWRS):
      • Features: High protein (12–16%), exceptional milling quality.
      • Uses: Premium bread, noodles, and bakery products.
      • Specifications:
        • Protein: 12–16%
        • Test Weight: >76 kg/hl
    2. Canada Western Amber Durum (CWAD):
      • Features: Hard kernel with superior gluten strength.
      • Uses: Pasta, semolina.
      • Specifications:
        • Protein: 12.5–15%
        • Test Weight: >77 kg/hl
    3. Canada Prairie Spring (CPS):
      • Features: Lower protein, cost-effective.
      • Uses: Flatbreads, crackers.
      • Specifications:
        • Protein: 10–12%
        • Test Weight: >75 kg/hl

United States

  • Global Rank: Second-largest wheat exporter.
  • Wheat Varieties:
    1. Hard Red Winter (HRW) Wheat:
      • Features: High protein (10–13%), consistent milling quality.
      • Uses: Bread, rolls, and yeast-leavened products.
      • Specifications:
        • Protein: 10–13%
        • Test Weight: >75 kg/hl
    2. Hard Red Spring (HRS) Wheat:
      • Features: Very high protein (12–16%), used in premium products.
      • Uses: Bagels, pizza dough, and artisan bread.
      • Specifications:
        • Protein: 12–16%
        • Test Weight: >77 kg/hl
    3. Soft Red Winter (SRW) Wheat:
      • Features: Low protein (8–10%), ideal for softer products.
      • Uses: Crackers, pastries, and cakes.
      • Specifications:
        • Protein: 8–10%
        • Test Weight: >74 kg/hl
    4. Durum Wheat:
      • Features: Very hard, high in gluten strength.
      • Uses: Pasta, couscous.
      • Specifications:
        • Protein: 12–14%
        • Test Weight: >78 kg/hl

Argentina – Wheat Export Profile

Global Rank: Seventh-largest wheat exporter.

Key Wheat Varieties and Specifications

  1. Hard Wheat

    • Features:
      • Medium to high protein content (10–14%).
      • Adapted to Argentina’s temperate climate, providing consistency in quality.
      • Good milling and baking properties, favored for bread production.
    • Uses:
      • General-purpose flour for bread and baked goods.
      • Blended flour production for improved consistency in products.
    • Specifications:
      • Protein Content: 10–14%.
      • Test Weight: >75 kg/hl.
      • Moisture: <13.5%.
      • Falling Number: >250 seconds.

  2. Durum Wheat

    • Features:
      • High protein and strong gluten structure.
      • Bright yellow endosperm makes it ideal for semolina and pasta.
    • Uses:
      • Pasta and couscous production.
      • Premium baked goods requiring strong gluten strength.
    • Specifications:
      • Protein Content: 12–14%.
      • Test Weight: >78 kg/hl.
      • Moisture: <13.5%.
      • Falling Number: >300 seconds.

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Comparative Summary of Leading Wheat Exporters
Country
Global Rank
Export Volume (Last Year) (MMT)
Export Volume (5-Year Avg.) (MMT)
Export Share (%)
Key Varieties
Protein Range
Uses
Major Markets
Special Notes
Russia
1st
44
39
~22%
Hard Red Winter, Soft Wheat
8–12%
Bread, pastries
Egypt, Turkey, North Africa, Middle East
World’s largest exporter; competitively priced.
United States
2nd
23
25
~13%
HRW, HRS, SRW, Durum
8–16%
Bread, pasta, confectionery
Japan, Mexico, Philippines, South Korea
Diverse portfolio, premium quality varieties.
Canada
3rd
23
23
~13%
CWRS, CWAD, CPS
10–16%
Premium bread, pasta
China, Japan, Indonesia, USA
Known for high-protein spring and durum wheat.
European Union
4th
32
29
~16%
Soft Wheat, Hard Wheat, Durum
10–14%
Bread, biscuits, pasta
Algeria, Morocco, Sub-Saharan Africa, Middle East
Largest producer of soft wheat varieties.
Australia
5th
28
23
~13%
Australian Hard, APW, Durum
10–14%
Bread, noodles, flatbreads
Indonesia, China, Vietnam, Japan
Major supplier to Asian markets.
Ukraine
6th
17
18
~9%
Soft Milling Wheat, Hard Wheat
10–14%
Bread, pasta
Middle East, North Africa, Southeast Asia
Key exporter despite disruptions from war.
Argentina
7th
14
12
~7%
Hard Wheat, Durum Wheat
10–14%
Bread, pasta, baked goods
Brazil, Chile, Southeast Asia
Primary exporter to Latin America.
Kazakhstan
8th
9
8
~4%
Hard Wheat
11–14%
Bread, general-purpose flour
Uzbekistan, Afghanistan, China
Supplies regional markets with hard wheat.
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