Milling & Baking News - March 25, 2008 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS MARCH 25, 2008 / Millers forecast 2008 soft red winter crop at 548 million bus FEATURE Protein and more Egg applications may fortify a product and improve its texture. PALM COAST, FLA. - Soft wheat millers meeting at the Ginn Hammock Beach resort in Palm Coast projected soft red winter wheat production in 2008 at 547,856,000 bus, up 189,959,000 bus, or 53%, from 357,897,000 bus in 2007. If the millers' projection is realized, the 2008 soft red winter wheat crop would be the largest since 548,919,000 bus in 1989 and would exceed by nearly 184 million bus the recent five-year average outturn of 364 million bus. Millers projected production increases for all states except Texas, which is a minor producer of soft red winter wheat. The dramatic increase in production was attributed to a 20% expansion in area planted to soft red winter wheat last fall and millers' yield forecasts for states that in many cases exceeded trendline levels. The U.S. Department of Agriculture last September estimated area planted to soft red winter wheat at 10.4 million acres. A panel of five millers forecast harvested area of soft red winter wheat in the U.S. this year at 9,328,000 acres with an average yield of 58.7 bus per acre. The yield forecast was based on the outstanding condition of the crop in Continued on Page 22 Story on Page 29 Baker of the year LATE NEWS Per capita flour consumption up 3 lbs WASHINGTON - In data issued by the Economic Research Service of the U.S. Department of Agriculture, per capita consumption of flour in 2007 was estimated at 137.5 lbs, up 3 lbs from 2006 and the highest figure since 141 lbs in 2001. An increase from 2006 had been expected since late February when the Census Bureau issued its preliminary estimate of 2007 wheat flour production at 418 million cwts, up from 400 million bus in 2007. The per capita consumption figure also takes into account imports, which were flat in 2007 and exports, which were up 4.3 million cwts. At 137.5 lbs, per capita consumption Poised for growth In the true sense of the word, Pan-O-Gold Baking is a survivor: This centenarian company has faced monumental challenges and emerged as a model of business philosophy and operational excellence. A t every level, the baking industry has been buffeted by unprecedented change during the past generation. In the past decade alone, each of the nation's largest baking companies has endured wrenching change at the corporate level. At the regional level, the myriad family-owned companies that formed the core of the baking industry during much of the 20th century largely disappeared over the past 25 years in a swell of consolidation. Against this backdrop, Pan-O-Gold Baking Co., St. Cloud, Minn., stands as a rarity. After enduring extraordinary challenges in the 1960s and 1970s, the company redirected its product line in a way that has left the company well positioned. The company's forward-looking approach Continued on Page 39 Continued on Page 10 Howard R. (Robin) Alton

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Milling & Baking News - March 25, 2008