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Ecuadorian Wheat Buyers Visit U.S. Farms

Jul 31, 2025
By Farms.com

Ecuador Team Explores Wheat Farming in Idaho and Oklahoma

A group of four Ecuadorian wheat buyers and millers recently visited wheat farms in Idaho and Oklahoma to learn more about how wheat is grown and exported in the United States. The tour was organized by U.S. Wheat Associates (USW) and supported by the USDA’s Regional Agricultural Promotion Program (RAPP), with help from local wheat commissions.

In Idaho, the group visited irrigated soft white (SW) wheat fields. They met with Idaho Wheat Commissioner Wayne Hurst and USW Past Chairman Clark Hamilton, who shared details about irrigation, growing seasons, and farm operations. Hamilton highlighted the importance of building strong relationships between farmers and international customers.

The team traveled to Oklahoma where they joined USW Past Chairman Michael Peters during the final days of the hard red winter (HRW) wheat harvest. Peters helped explain the entire growing and harvest process and answered questions about the U.S. grain supply system, export logistics, and quality assurance.

The goal of the mission was to give Ecuadorian buyers a full understanding of U.S. wheat—from research to fieldwork to export. Their visit included stops at university research centers, agronomy stations, grain elevators, and shuttle-loading facilities.

Ecuador’s wheat needs are rising fast. In 2024/25, the country increased imports of U.S. wheat to over 380,000 metric tons, up from just 600,000 metric tons in 2015. Most of this wheat is used for human food and animal feed, especially in the shrimp and poultry industries.

As Ecuador’s demand continues to grow, visits like this help strengthen trade and trust. One USW leader shared, “Personal connections between farmers and customers matter, whether it’s in the mill or in the field.”


Trending Video

Wheat Yields in USA and China Threatened by Heat Waves Breaking Enzymes

Video: Wheat Yields in USA and China Threatened by Heat Waves Breaking Enzymes

A new peer reviewed study looks at the generally unrecognized risk of heat waves surpassing the threshold for enzyme damage in wheat.

Most studies that look at crop failure in the main food growing regions (breadbaskets of the planet) look at temperatures and droughts in the historical records to assess present day risk. Since the climate system has changed, these historical based risk analysis studies underestimate the present-day risks.

What this new research study does is generate an ensemble of plausible scenarios for the present climate in terms of temperatures and precipitation, and looks at how many of these plausible scenarios exceed the enzyme-breaking temperature of 32.8 C for wheat, and exceed the high stress yield reducing temperature of 27.8 C for wheat. Also, the study considers the possibility of a compounded failure with heat waves in both regions simultaneously, this greatly reducing global wheat supply and causing severe shortages.

Results show that the likelihood (risk) of wheat crop failure with a one-in-hundred likelihood in 1981 has in today’s climate become increased by 16x in the USA winter wheat crop (to one-in-six) and by 6x in northeast China (to one-in-sixteen).

The risks determined in this new paper are much greater than that obtained in previous work that determines risk by analyzing historical climate patterns.

Clearly, since the climate system is rapidly changing, we cannot assume stationarity and calculate risk probabilities like we did traditionally before.

We are essentially on a new planet, with a new climate regime, and have to understand that everything is different now.