Connecting Global Harvests to Industrial Excellence
Awoan Ltd. specializes in the global agricultural trade, with a core focus on premium wheat. We empower suppliers across Canada, the USA, and France to identify and capture high-potential new markets. For industrial clients and mills worldwide, we deliver tailored grain solutions that meet exact technical specifications. Our agile approach provides a level of flexibility and responsiveness that traditional traders simply cannot match.
Canada
We connect Canada suppliers to global markets, providing specialized wheat for every industry.CWRS (Canada Western Red Spring):
The world’s leading high-protein bread wheat. Used by millers to produce high-volume breads, buns, and as a "booster" to strengthen weaker flour blends.CWAD (Canada Western Amber Durum):
Hardest wheat kernels with a rich yellow colour. The gold standard for pasta, couscous, and high-quality semolina products.CPSR (Canada Prairie Spring Red):
A mid-protein wheat with balanced dough properties. Ideal for flatbreads, crackers, and instant noodles.
United States
Bridging the gap between Us’s finest harvests and the world’s most demanding milling and baking industries.HRW (Hard Red Winter):
The most versatile "all-purpose" wheat in the global market. Used for sandwich bread, pitas, tortillas, and general-purpose flour.SRW (Soft Red Winter):A low-protein wheat with a fine, starchy texture. The primary choice for industrial biscuit, cookie, cake, and snack manufacturers.DNS (Dark Northern Spring):
High protein wheat grown in the Northern US. Used for specialty breads and artisan crusty loaves.SW (Soft White):
Low protein and low moisture wheat.
Perfect for delicate cakes, pastries, and Asian-style noodles (Udon).
France
Empowering [Country]’s producers to expand their footprint by delivering tailored grain solutions to global manufacturers.Milling Wheat (Blé Tendre Meunier):
A soft wheat famous for its extensibility and taste. The foundation of the French Baguette, croissants, and puff pastry. It provides the perfect golden crust.Biscuit Wheat (Blé de Biscuiterie):
Specific varieties with low gluten strength. Used by large-scale confectionery industries for dry biscuits and wafers where a light, tender bite is required.French Durum (Blé Dur):
High-quality durum from the South of France. Used for local pasta and semolina markets, offering a distinct aromatic profile.
20%
Wheat accounts for 20% of the total calories and protein consumed by the global population.
220MT
Over 220 million metric tons of wheat are traded internationally each year, connecting surplus regions to global demand.
14.5%
A protein content of up to 14.5% is the industry benchmark for high-strength wheat, ensuring superior baking performance for millers.
Contact
We specialize in connecting local grain companies and professional suppliers to high-demand international markets. Whether you are an established local exporter or a global industrial miller, contact our Calgary team to discuss volume requirements, technical specifications, and strategic logistics.
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