Soft white winter (SWW) wheat is the most widely-produced wheat market class in Oregon, and therefore it represents the largest breeding pipeline in the Oregon State University program. SWW is primarily grown in the Pacific Northwest, and roughly 80% of it is exported through Pacific ports. SWW has low protein at 8.5–10.5%, low moisture content, and weak gluten. These characteristics make it especially suited for the production of a wide variety of cakes, cookies, and pastries.
Check out our OSU Varieties page to learn more about the SWW varieties that have been developed by the breeding program.