As a result of aggressive promotional programs supported by Washington wheat producers, countries which have traditionally relied on a rice diet, such as Japan, Korea and Taiwan, are now consuming products made from soft white wheat. In other parts of the world, Pacific Northwest soft white wheat is preferred for the production of native flatbreads. Washington wheat exports depend on the ability of the industry to provide a consistently high quality product that meets the specifications of a variety of wheat customers. Through strategic research and marketing programs, the Washington wheat industry will continue to be a leader in world wheat exports. Though Washington farmers grow four classes of wheat, soft white wheat accounts for over 85 percent of total production.
Club wheats have shorter, more compact heads than common types.
The two are often marketed as a mixture called Western White, one of the world's most popular wheat mixes, available only from the Pacific Northwest. Each class of wheat has different characteristics, such as protein content, bran coat color, and milling and baking qualities. These characteristics determine the best end-uses for each type of wheat. Totally on Rainfall for Moisture. They are called dryland farms.