by Steve Mercer, U.S. Wheat Association, Inc. and Veronica Nigh
Wheat is the source of 20 percent of the world’s caloric intake and a dietary staple around the world. It is an excellent source of energy-providing complex carbohydrates, fiber, B vitamins and iron. The U.S. wheat store is always open because hard-working farm families produce enough wheat every year to fill American tables, while still supplying a leading share of world trade with six distinct wheat classes. Total U.S. wheat production is about 58 million metric tons, or about 2.13 billion bushels, per year. U.S. wheat is exported to more than 100 countries, average about 28 MMT, or just over 1 billion bushels, per year.