US Focuses on Quality to Boost Wheat Exports to Africa

The US is stepping up efforts to increase wheat exports to sub-Saharan Africa by focusing on quality. As competition from lower-priced suppliers continues to grow across the region, the US Wheat Associates (USW) organization is working with millers, bakers, and food manufacturers to show how different American wheat classes can improve flour performance and finished products.

The approach comes as African wheat demand continues to rise, with major exporters competing for a larger share of the market. 'We're trying to demonstrate the value of American wheat,' said Chad Weigand, USW's Regional Director for Sub-Saharan Africa. 'When it is not the cheapest on the market, we show buyers what they get in exchange for this investment.'

To support this effort, USW held training sessions for millers and bakers in Senegal and Côte d'Ivoire at the end of 2024. The sessions focused on the use of Hard Red Spring and Hard Red Winter wheat in bread flour blends.

The training helped increase buyer confidence and supported higher purchases during the 2025 to 2026 marketing season, with USW reporting a 138% increase in U.S. wheat exports to sub-Saharan Africa.