Wheat farmers in the United States and consumers in Japan share a special relationship built on trust and mutual respect cultivated over the past 70 years. As a result, Japan is one of the largest and loyal markets for U.S. wheat, importing roughly half of its wheat needs from the United States. Maintaining this market means keeping Japanese government officials and millers informed about wheat availability and quality, and having ongoing, curious conversations about concerns, including the unintended presence of soybeans in wheat shipments to Japan.
In mid-December, a high-level Japanese delegation from the Ministry of Agriculture, Forestry, and Fisheries (MAFF), along with representatives from the Japanese Flour Millers Association (JFMA), traveled to the West Coast to discuss strengthening the supply chain and continuing to deliver stable, high-quality wheat shipments.
Japanese government officials have expressed concerns about soybean admixture in wheat shipments, referring to the unintentional presence of small amounts of soybeans or soybean pieces in bulk shipments of wheat. This foreign material (FM) is monitored according to strict quality control standards, as regulated by USDA’s Federal Grain Inspection Service (FGIS), and is an inadvertent result of farm equipment, storage facilities or transportation units (such as trucks, railcars or shipping holds) handling both bulk commodities.
Maintaining High Quality in Wheat Shipments
It is important to note that all U.S. wheat shipments to Japan meet strict contract specifications, including testing by both FGIS and OMIC, a Portland-based Japanese independent lab and grain inspection service. While admixture can lower milling efficiency, soybean admixture is of particular concern to the Japanese market, as soybeans are among the top potential allergens that can cause severe reactions in Japanese consumers, similar to peanut reactions.
“U.S. exporters and producers have long implemented initiatives to reduce foreign grain admixture, and the overall admixture rate has declined as a result,” said Steve Wirsching, vice president and director of the USW West Coast Office in Portland, Oregon. “However, sporadic admixture, particularly with soybeans, still occurs, and Japanese milling companies continue to request improvements to minimize and prevent admixtures as much as possible.”
The delegation met with staff from the wheat commission and producers from Washington, Oregon, Idaho, Montana and North Dakota as well as representatives from grain merchandising companies. Together, the group explored strategies to reduce the presence of soybeans in wheat shipments, including providing information to producers and country elevators that handle both commodities.
“The longstanding relationship between the United States and Japan depends on smooth wheat trade, cooperation, transparency and trust,” said Brittany Hurst Marchant, executive director of the Idaho Wheat Commission. “The Japanese delegation came prepared with charts and graphs that provide a visual representation of soybean admixture in U.S. wheat classes. The good faith the members of the delegation showed by coming to us directly to find a solution, rather than shifting purchases to competitor origins, demonstrated respect, loyalty, trust and a genuine desire to keep trade and relationships strong between MAFF, JFMA and U.S. wheat producers.”
Following the meeting, the delegation toured an export elevator loading a combination cargo of wheat and corn bound for Japan, gaining firsthand insight into how grain is handled and loaded to meet contract specifications. The conversations will continue now that the team has returned home, with both sides benefiting from in-person discussions and firsthand site visits to grain-handling facilities.
“The Japanese delegation saw firsthand the resilience of the U.S. grain supply chain and commitment to Japan’s high standards,” Wirsching said. “In turn, our wheat producers were reminded of the importance of engaging with customers to address concerns and their value in consistently delivering high-quality wheat.”
(article courtesy of US Wheat Associates)
