|While Oregon produces a large amount of grain, it does not stay within the state and is the highest value export crop within the state1. The most common class of wheat grown in Oregon is soft white winter wheat, which has low protein content but high yields and is used in baked goods such as flat breads, cakes, cookies, and pastries2. Asia, specifically Japan, Korea, and Hong Kong, are some of Oregon’s biggest export markets, where the grain is milled and used for noodles and steamed buns3. Additionally a lack of infrastructure surrounding grain production, namely the decrease in the number of mills within the Willamette Valley, makes the grain more suited to export. Some grains, such as Bob’s Red Mill, is processed within the Willamette Valley but the grain is grown throughout the US and in other countries4. In the southern Willamette Valley, there are bean and grain initiatives that seek to diversify and increase grain production in the area5.||Grains / Granos Translation Needed
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1. Oregon Department of Agriculture (2009) Oregon Agriculture; Facts and Figures. Available at www.nass.usda.gov/Statistics_by_State/ (accessed June 2009).
2. Beuerlein, J. (2001) Classes and Uses of Wheat. Available at ohioline.osu.edu/agf-fact/pdf/0146.pdf (accessed July 2009).
3. Oregon Department of Agriculture (2007) Taiwan wheat deal food news for Oregon growers. Available at www.oregon.gov/ODA/news/070613wheat.shtml (accessed June 2009).
4. Bob's Red Mill (2009) FAQ. Available at www.bobsredmill.com/bobs-red-mill-faq.html#GP3 (accessed July 2009).
5. Armstrong, D. (Ed.) (2009) The Southern Willamette Valley Bean and Grain Project. Available at www.mudcitypress.com/beanandgrain.html (accessed July 2009).