kellogg wheat overview lori wilson march 11, 2014
TRANSCRIPT
Kellogg Wheat Overview
Lori WilsonMarch 11, 2014
Many Kellogg products are wheat based• Cereals (Mini Wheat, All Bran, Raisin Bran, Smacks)
• Pop Tarts• Eggo waffles• Keebler Cookies and Crackers• Nutri-Grain bars
We buy more wheat than corn, rice, oats, and barley combined
Kellogg’s values wheat
Wheat Class Characteristics• Soft Red Winter (SRW)– Primarily used for cookies and crackers– Low protein and high yielding
• Soft White Winter (SWW)– Primarily used for ready to eat cereals (RTEC)– Used by all major RTEC companies– Low protein, yields not as high as SRW
• Higher susceptibility to yield issues such as sprout damage and mycotoxins
• We often hear that the best SWW is equivalent to the lower yielding SRW
KNA Wheat Usage
Americas Wheat Volume
25 Year HistoryPercent SWW & SRW Plantings
0%
20%
40%
60%
80%
100%
1985 1990 1995 2000 2005 2010
Year
%
% SWW MI % SWW Ontario % SRW MI % SRW Ontario
Soft Red Winter
®
Soft White WinterSoft White Winter
Kellogg Wheat Technical CircleWorking to assure that where possible:• We have access to safe, affordable wheat• That everyone along the supply chain wins• That we are investing in wheat supply chain
where we are seeing risks• That we are investing in unique opportunities
for innovation in wheat• That we are minimizing the environmental
impact of our products
Eastern SWWFocus of most of our research spend on wheat
Program Research Funding• Kellogg’s invested in Michigan Wheat by helping
fund the SWW endowment ($500K)
• As a member, we ensure that money is well spent on programs and equipment that support SWW testing and breeding in labs of Eric Olsen and Perry Ng at MSU
• Additional Kellogg's funds are being spent Value added varieties example waxy wheat Wheat quality factors like better understanding of bran milling Factors effecting cooking quality of SWW in cereals
Questions ?