Spring wheat production has steadily increased in both Canada and the United States over the past 50 years, with a continued upward trend over the last decade. In the most recent marketing year, spring wheat accounted for 75% of total Canadian wheat production and nearly 26% of U.S. wheat production.
Spring vs. Winter Wheat: Key Differences
While spring wheat has traditionally dominated Canadian wheat production, its presence in the U.S. is also growing. Nearly all U.S. spring wheat is classified as hard red spring (HRS) wheat, which is planted in the spring and harvested in late summer, unlike winter wheat, which is sown in the fall and harvested in late spring. Spring wheat thrives in regions where harsh winters prevent overwintering, particularly in the U.S. Northern Plains and Canadian Prairies.
Quality and Market Value
The dry climate of North America’s northern wheat-growing regions results in spring wheat with a higher protein content, making it highly valued for its baking quality. Hard red spring wheat, often referred to as “the aristocrat of wheat” by U.S. Wheat Associates, commands a price premium over other wheat classes, such as hard red winter (HRW) and soft red winter (SRW) wheat.
Kansas City Wheat futures are based on HRW wheat, used for general-purpose flour, while Chicago Wheat futures track SRW wheat, typically used for pastries and specialty baked goods. While HRS wheat generally commands a higher price per bushel, supply disruptions can occasionally invert price relationships, as seen in the 2006/2007 crop year.
Domestic Supply and Imports
Spring wheat production in the U.S. is concentrated in the Northern Plains, particularly in North Dakota and Minnesota. Domestic production overwhelmingly meets HRS wheat demand, with imports comprising less than 10% of total supply, according to USDA data.
Most Canadian wheat entering the U.S. does so through the Pembina, North Dakota customs district, with a smaller volume flowing through Duluth, Minnesota. In 2024, nearly 44 million bushels of Canadian wheat entered the U.S. through Pembina, reinforcing the importance of North Dakota and Minnesota as a central hub for both domestic production and importation of hard red spring wheat.
