Wheat cultivated in the southwestern United States, including California, exhibits distinct qualities that set it apart from wheat grown in other regions. California wheat is characterized by its low moisture content, high kernel weight, and substantial kernel size, making it particularly desirable for the milling industry. A significant portion of California’s wheat is processed into bread flour or general-purpose flour, while varying quantities are allocated for animal feed based on factors such as pricing, availability, demand, and grain quality. California wheat enjoys a presence in both domestic and international markets. Additionally, Durum wheat is specifically grown for its semolina, a high-protein flour essential for producing macaroni, spaghetti, and various other noodle products.