High Quality Wheat Production with Claudia Carter
Regenerative Agriculture Podcast
AEA Marketing
4.7 • 546 Ratings
🗓️ 28 January 2020
⏱️ 45 minutes
🧾️ Download transcript
Summary
In this episode of the Regenerative Agriculture Podcast, John Kempf interviews Claudia Carter, Executive Director of the California Wheat Commission. Originally from Ecuador, Claudia leads research around the marketability of California wheat and helps to develop and maintain domestic and international markets for this commodity. Through a partnership with the University of California Davis, the California Wheat Commission tests in-field performance of wheat yields and quality. With their in-house research lab, the Commission also develops pasta, bread, and other products to test wheat varieties for performance.
In this episode, Claudia describes her educational journey in cereal sciences, and her focus on the durum quality parameters that processors need to develop a good pasta. John and Claudia discuss biofortification, the process of breeding wheat varieties for a specific nutritional profile. For years, bakers have demanded wheat varieties with lower mineral content, since the presence of minerals interferes with flour performance. Claudia describes the work being done by wheat geneticist, Dr. Jorge Dubcovsky, to reverse this trend and breed wheat varieties with increased quality and nutritional value. Claudia also talks about the function of protein content in baking, and why higher quality wheat is essential for bakers to develop a premium product. If you're a grain producer, you will find the information in this episode especially useful.
Resources:
Washington State University Wheat & Small Grains
Kansas State University Wheat Production
Support For This Show
This show is brought to you by AEA, helping professional growers make more money using regenerative agriculture since 2006.
If you grow on a large scale and are looking to increase crop revenue and quality, email hello@advancingecoag.com or call 800-495-6603 to be connected with a dedicated AEA crop consultant.
Transcript
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| 0:00.0 | Wheat producers get paid for quality based on protein content, test weight, and the sprouting number. |
| 0:06.8 | Bakers care about the quality of protein, not just the content, and it is expensive for them to overcome poor protein quality. |
| 0:15.5 | In this interview, Claudia Carter describes the wheat characteristics that are actually worth a premium to bakers. |
| 0:21.6 | Welcome back to the Regenerative Agriculture Podcast. |
| 0:25.6 | I'm very delighted today to host Claudia Carter, who is the California Wheat Commissioner. |
| 0:31.6 | Claudia and I have had several very interesting conversations recently around grain quality. Many of you know that I'm |
| 0:38.7 | very passionate about producing healthy, high quality, nutritious food for people. And of course, |
| 0:46.0 | we desire as producers to also be compensated for producing a high quality product and even |
| 0:51.7 | for the quality product that we produced today. We've had several quite interesting conversations with Claudia around what defines quality. |
| 0:58.1 | How do we measure quality? What is the quality that is important to millers, to bakers, |
| 1:03.0 | and of course, what are the nutritional parameters that are important for us as consumers as well? |
| 1:08.4 | So Claudia, welcome. I've been looking forward to this conversation. |
| 1:11.8 | Thank you for being here. Can you tell us a bit about the journey and the pathway that has brought |
| 1:15.7 | you to your work as California Wheat Commissioner? Hi, John. Thank you for having me and the opportunity |
| 1:21.7 | to discuss this important topic with your audience. So, yeah, I actually came to the United States. I'm from |
| 1:29.9 | Ecuador originally and I went to study food science at North Dakota State University. And I after |
| 1:35.6 | I graduated from, you know, with my undergraduate as a food scientist, I did my master's degree in |
| 1:41.8 | cereal science. And that's where really I learned a lot. I learn a lot more |
| 1:46.5 | about grains. Specifically, I work with Durham and understanding durham wheat and what makes |
| 1:54.8 | high-quality durham wheat for pasta manufacturers. And that's where all my journey begins with understanding more about |
| 2:02.5 | wheat quality and what it takes to produce, you know, a high-quality crop that will make a good |
| 2:08.5 | product. Then California week commission as the lab director. And then I was promoted to be |
... |
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