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Wheat ranks third among U.S. field crops in planted acreage, production, and gross farm receipts, behind corn and soybeans. In 2018/19, U.S. farmers are estimated to have produced a total of 1.884 billion bushels of winter, spring, and durum wheat on 47.8 million acres of cropland, up slightly from last year’s record-low planted area. Recent lows in wheat plantings are indicative of a long-term downward trend in wheat planted area and production. Since peaking in 1981, U.S. wheat planted area has dropped off by more than 30 million acres, and production has fallen by approximately 900 million bushes
As foreign competition in international wheat markets has grown, farmers’ returns to planting wheat in the United States have declined relative to other crops and encouraged some farmers to reduce wheat plantings. Changes in farm legislation in the mid-1990s, which allowed farmers more flexible crop choices, also reduced wheat acreage
Specifically, the 1996 Farm Act strengthened the market orientation of crop planting by eliminating the requirement that farmers maintain base acreage of a crop to qualify for Government payments. In addition, wheat sowings have lost ground to coarse grains and oilseeds due to technological innovations that have improved production prospects for corn and soybeans. Genetic improvement has been slower for wheat due to the food grain’s significantly more complex genetics and lower potential returns from research investments. Farmers grow wheat primarily for human food use, and U.S. food processors are wary of consumer reaction to products containing genetically modified (GM) wheat. No GM wheat is commercially grown in the United States.
Winter wheat varieties are sown in the fall and usually become established before going into dormancy when cold weather arrives. In the spring, plants resume growth and grow rapidly until the summertime harvest. Winter wheat production represents 70-80 percent of total U.S. production, or 1,100 million to more than 1,800 million bushels
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