News & Events
The U.S. Grains Council (USGC) is pleased to release the second half of its video series focusing on the North American Free Trade Agreement’s (NAFTA’s) impact on Mexican buyers and end-users.
“The mutual benefits of free trade as a result of NAFTA have helped Mexico integrate more with the United States, attract foreign investment and grow more quickly,” said U.S. Meat Export Federation Regional Director for Mexico Chad Russell.
By providing regular updates on crop progress, market conditions and supply availability, the U.S. Grains Council (USGC) is able to showcase the value of U.S. grains to global buyers and end-users.
Last month, the Council continued this effort with USGC Manager of Global Trade Alvaro Cordero and Texas Sorghum Producers Executive Director Wayne Cleveland traveling to China to meet specifically with interested buyers and end-users of U.S. sorghum.
By: Stella Qian, U.S. Grains Council Manager of Trade Teams
The U.S. Grains Council (USGC) escorted a delegation from Kansas to China this week to promote U.S. coarse grains, assess current trends in the market and assist with rolling out the 2015/2016 corn and sorghum harvest quality reports.
The overall quality of the United States’ 2015 sorghum crop as it is prepared for shipment is very good, with 98 percent grading No. 2 or better according to the U.S. Grains Council’s (USGC’s) newly-released 2015/2016 Sorghum Harvest and Export Quality Report.
The U.S. Grains Council’s (USGC’s) office in Japan has published its first-ever white sorghum recipe book to encourage Japanese consumers to use U.S. white sorghum in every day food dishes.
The U.S. Grains Council (USGC) sent a team of U.S. sorghum producers and traders to Colombia and Peru last month to promote their crops and roll out the Council’s 2015/2016 Sorghum Early Harvest Quality Report. While the group was in Colombia, team members saw firsthand the benefits of the U.S.-Colombia free trade agreement (FTA).
Kansas sorghum farmer Adam Baldwin had a dry harvest season, which helped him complete harvest more easily than in some past years. He finished harvesting his crop the first week of November, earlier than he expected. Typically in Kansas, sorghum plants must freeze to help dry the crop to moisture levels acceptable for harvest and storage. An early freeze helped Baldwin’s plants dry faster.
2 1/3 cups sorghum flour blend
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
1 cup milk of choice, at room temperature
1/3 cup canola oil
2 large eggs, at room temperature
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
Add-Ins and Topping
1 cup uncooked sorghum grain
2 1/2 tablespoons olive oil
3 to 4 cups chicken broth
1 cup carrots, thinly sliced
1/2 cup celery, sliced
1 clove garlic, minced
3 green onions, sliced
1/3 cup pine nuts or slivered almonds, toasted
1 1/2 cups cherry tomatoes, halved
Salt to taste
Dash freshly cracked pepper
The global market for gluten-free products has been on the rise in recent years and is expected to reach $6.2 billion by 2018, according to MarketsandMarkets, a U.S. based global market research company. To meet the increasing demand, food manufacturers are relying on gluten-free ingredients to produce baked goods, cereals, snacks and other products that meet consumer demands.