In general, any wheat with specific attributes that add value to the grower and/or end-user can be considered “special”. Typically, these are wheats with unique kernel characteristics (white vs. red), high grain protein content, or unique starch characteristics. For example, the added value might translate to a miller being able to extract more flour from white wheat or a baker making a more appealing loaf of bread which resists staling. In recognition of this added value, premium payments are sometimes made to growers, but end-users and consumers are demanding more choice. Furthermore, end-users and consumers increasingly have the option to shop and source the wheat value they demand on the world market. Australian growers have produced white wheat as a primary class for many years, and this class of wheat is gaining favor in Canada. The U.S. wheat grower, and especially the U.S. spring wheat grower would be well advised to consider producing specialty wheats, since approximately 50% of all spring wheat produced is exported. We hope this webpage truly serves as the grower’s link to information on specialty wheats so that informed production decisions can be made.