Photo credit: U.S. Wheat Associates.
U.S. Wheat Associates staff gathered in Thailand in early September for the 2026 USW Staff Leadership & Development Forum, a working session focused on identifying innovative programming ideas and strengthening activity planning and communication among the organization’s offices worldwide.
The forum brought together employees with similar responsibilities, including regional leaders, milling and baking technical specialists, marketing and communications staff, program administrators and accountants. Staff worked through challenges and shared approaches for improving day-to-day operations, including activity tracking and communication, access to shared resources and information, and the development and refinement of program ideas.
USW staff conducted more than 315 activities in 65 countries in 2025, providing technical support, trade servicing, market access efforts and market development activities for U.S. wheat farmers and international customers, according to the organization.
Before the forum, staff toured the newly renovated UFM Baking School in Thailand, one of USW's longstanding partnerships in Southeast Asia. USW works with United Flour Mills in Thailand to provide specialized baking courses at the mill's baking and cooking school.
Worldwide baking expert and USW consultant Roy Chung helped design and lead the school's first course more than four decades ago. The courses are designed to improve bakery products and expand wheat consumption while providing participants with hands-on experience using U.S. wheat classes.
The training also helps build long-term demand for U.S. wheat. Bakers who participate in the courses can compare the quality of U.S. wheat with wheat from other origins. As trained bakers advance into more senior positions, they can carry that preference into their businesses and influence future wheat purchasing decisions.
Chung and Adrian Redondo, USW bakery technologist, continue to lead courses throughout the year for millers across the region. A new visual display in the bakery school's commons area highlights the partnership between UFM and USW and explains the quality, reliability and value of U.S. wheat from the farm through processing in Bangkok.
During the forum, USW staff also worked on assignments focused on innovation, the incorporation of artificial intelligence into routine work and identifying successful practices. The results will be shared at the USW Fall Board Meeting.
Staff members will take the ideas and approaches developed during the forum back to their respective markets as they continue supporting market development activities and promoting U.S. wheat exports.
Source: U.S. Wheat Associates, "USW SLED Forum Focuses on Innovation, Alignment and Export Impact"