GFM Network News


CBOT weekly outlook: Wheat futures underpinned for now

However, traders still watching headlines

MarketsFarm — U.S. wheat futures have climbed higher over the past week, with the largest gains in Chicago Board of Trade soft wheat, as global uncertainty over the COVID-19 pandemic provided some support. However, that uncertainty could also makes predicting market trends rather difficult, according to an analyst. “All of my comments come with a […] Read more



North America’s millers, bakers scramble to satisfy bread binge

Chicago/Winnipeg | Reuters — North American flour mills and bakeries are rushing to boost production as the spread of the COVID-19 coronavirus leads to consumer stockpiling of staples such as bread and pasta. The virus’ spread prompted orders to stay at home in some U.S. states, including New York, California and Illinois last week, following […] Read more

U.S. grains: Wheat jumps to one-month top

Soy climbs, corn little changed

Chicago | Reuters — U.S. wheat futures surged nearly four per cent on Monday and hit a one-month high, buoyed by strong buying by domestic flour millers as consumers stockpile bread, and signs of a pick-up in global export business, traders said. Soybeans rose on expectations of rising demand for soymeal, a feed ingredient. Corn […] Read more


Sudan to continue to subsidize bread but with ‘justice’

Khartoum | Reuters — Sudan will continue to subsidize bread prices during transitional rule after Omar al-Bashir’s ouster but wants to achieve “justice” in distributing income supports, its trade and industry minister said on Wednesday. Bread shortages, caused by difficulties in raising hard currency to import wheat, triggered mass protests which — with the help […] Read more



Try this bread recipe — baked in a pot

First We Eat: This method of baking in a heavy pot will produce an amazing crust

When Mom learned that Dave and I were going to spend two weeks writing at Wallace Stegner House in Eastend, she said, “Make sure you say hi to Shon and Steve. They’re good folks.” So, soon after our arrival, I parsed the village’s streets, looking for evidence of potters. When I found a front yard […] Read more

Yvonne Supeene and Yulia Borsuk, baking technical specialist, show how the loaf shaping process can affect crumb structure in bread.

A tale of two (wheat) markets

As markets change, exporters need to know how end buyers are using our products

Historically, Japan has been the biggest market for Canada Western Red Spring (CWRS) wheat, outside of Canada’s domestic market. But that changed in 2017, when Indonesia edged ahead of Japan. With a population estimated to be over 260 million, the growth potential for the Indonesian market is huge. Still, Japan has been a loyal customer of Canadian wheat as well, said Yvonne Supeene, […] Read more


All loaves were made with the same dough, but shaped differently. 
Left to right: Cross-grained, machine-shaped and hand-shaped.

Reporter’s Notebook: From combine to customer

A trip to the Cigi course on export grains is teaching Lisa Guenther the fine details

I’m writing this column after my second day at the Combine to Customer tour, the crash course in the wheat supply chain organized by the Canadian International Grains Institute (Cigi) in Winnipeg. It’s one of those info-rich events where I have more material than I know what I can do with so watch for more […] Read more