Let us start with the value that the largest wheat class, hard red winter (HRW) wheat, brings to the global market. With annual average production over the last five years of 22.64 million metric tons (MMT), or more than 831 million bushels, U.S. HRW accounts for more than 41 percent of the total wheat produced in the United States. Mills that only use one class of wheat in their grist are few and far between in the world. Blending classes or wheat from different origins is a standard and crucial for the mill and their customers. Blending adds consistent quality in mill operation and, in the resulting flour products, to the wheat foods processor. It helps the mill produce the most valuable flour at a lower cost and, of course, blending is needed to produce the range of flour products for specific end uses.