Cash Wheat Market (W-099)
Wheat futures contracts are the benchmark for the hard red winter wheat market. Hard red winter wheat is the most prevalent class of wheat grown in the United States. It accounts for around 45 percent of total U.S. wheat production and total U.S. wheat exports. The KCBT has become an international market force, influencing wheat prices around the world.
Wheat is traded on three different exchange. On the Chicago Board of Trade (CBOT) soft-red winter wheat is traded. On the Kansas City Board of Trade (KCBT) hard-red winter wheat is traded. On the Minneapolis Grain Exchange (MGE) hard-red spring wheat is traded.
The Kansas City Board of Trade was established over 120 years ago near one of the most fertile growing regions in the world. The Kansas City Board of Trade is the world’s primary market for hard red winter wheat. Prices discovered is the trading pit serve as the benchmark for wheat prices around the world. The size of the wheat contract translates into a relatively small underlying value per contract, making it attractive for hedgers and speculators alike, providing easy market access for global participants small and large.
Wheat is grown on more land area worldwide than any other crop and is a close third to rice and corn in total world production. Wheat is well adapted to harsh environments and is mostly grown on wind swept areas that are too dry and too cold for the more tropically inclined rice and corn, which do best at intermediate temperature levels.
A large set of commercial market participants, including farmers, exporters, bakers and millers rely on the pricing mechanism of the the KCBOT. The diverse set of institutional participants underscores the importance of hard-red wheat futures and options markets ensuring highly efficient pricing and continuous liquidity.
When you are considering a trade in wheat market some of the basic fundamentals that you should consider are: crop size and crop conditions in the U.S. and other wheat-producing countries, the level of surplus or shortfall, agricultural and economic policies in the U.S. and abroad, worldwide demand for wheat, domestic flour milling needs and the relative strength of the U.S. dollar.
Wheat flour is a food ingredient that is manufactured from the grain harvested from mature wheat plants. The manufacturing process has evolved over thousands of years, but still involves grinding of whole wheat grains into finely granulated powders (flour) and coarsely granulated meals that can be easily mixed with other food ingredients or further processed in some fashion into foods that are ready to eat.
Wheat flour is the main ingredient in most breads, bakery products, biscuits, cookies and crackers consumed everywhere in the world. It is also the main ingredient in most pasta. In fact, most noodles and pasta are almost 100% wheat.
Wheat flour is also used in a wide range of other processed foods, such as prepared breakfast cereals, prepared meat products, sauces, gravies, soups and confectionery products.