In 1990, hard white wheat was first established as a separate class of wheat in the United States by the Grain Inspection, Packers, and Stockyards Administration (GIPSA). Both winter and spring varieties of hard white

(Above: NaOH Hard White Wheat, Right: Hard White Wheat Kernel)

wheat are available for production. The absence of color in the outer seed coat of hard white wheat is what distinguishes it from hard red wheat. The demand for hard white wheat exists in the domestic market because millers are capable of extracting more flour from the grain, while end-users can realize improvements in the color and fiber content of products such as bread and wheat flour tortillas. There also is a significant demand for hard white wheat in the export market because its use in preparing various Asian noodles confers a more desirable color to the final product. To meet these demands, wheat breeders in both the winter and spring production regions of the United States are devoting more time and effort towards developing hard white wheat varieties for growers.