Wheat Food Council

The domestic market is critical to South Dakota wheat growers. Because of its high quality bread making characteristics, the majority of wheat grown in South Dakota is consumed domestically. The domestic market is by far the largest and most reliable market. The United States customer is here, year in and year out, regardless of embargoes, trade agreements or disagreements, currency values or the price of wheat. The Commission recognizes the importance of the domestic market and supports both local and national efforts to increase consumption.

Membership in the Wheat Foods Council (WFC) gives South Dakota growers the ability to utilize limited funds effectively by pooling resources with other state wheat commission and industry partners to target specific audiences and encourage them to serve as communication conduits. The WFC targets the media, and health, nutrition and fitness leaders to multiply our message with their clients, patients and readers. Tools include new releases, oral presentations, ready-to-print information, publications, brochures, posters, grain-food photography and on-line communications.

The Wheat Foods Council brings a variety of organizations together to focus on a common goal. Through financial support and direction, many state wheat commissions, bakers, millers, and grain-food companies are partnering to increase grain-food consumption. Competing in today's marketplace is challenging, however, with the support of growers through the South Dakota Wheat Commission, the Wheat Foods Council strengthens grain-foods consumption in the United States. (To find out more about the Wheat Foods Council visit www.wheatfoods.org)

Read the latest in the Wheat Foods Council online magazine

Spring/Summer 2013

Winter Issue (2013)

Fall Issue (2012)

May-June Issue (2012)

Winter Issue (2012)

Home Baking Association

The Home Baking Association is designed to promote home baking from scratch by providing educators tools (including mixes) and knowledge to perpetuate future generations of home bakers.

In the 1960s, women began closing the distance on equality in the work force, family composition changed and with it meal preparation and eating patterns. Microwave ovens and fast food restaurants resonated with the crunch for time. In response to declining sales, the floundered organization known as the Self-Rising Flour and Cornmeal Program, Inc. tore regional boundaries down and became national in scope and invited all scratch baking ingredient and equipment interests to join. The first to join ranks with the millers were the baking powder and yeast companies. Other ingredient and equipment companies soon followed, spanning the whole home baking category. The name was changed to the Home Baking Association, Inc., and its mission expanded to what it is today:

Baking tips, educational resources and numerous recipes can be found on the Home Baking Association's website www.homebaking.org