Cereal Germ (Whole, Rolled, Flaked, or Ground)

Cereal germ—the nutrient-dense embryo of the grain separated during milling—is traded in whole, rolled, flaked, or ground form and serves as a high-value ingredient in nutritional supplements, functional foods, and specialty baking. Wheat germ is by far the most commercially significant variety, prized for its vitamin E, protein, and essential fatty acid content. Because cereal germ is a co-product of flour milling, its availability and pricing are closely tied to milling activity in the country of origin. FDA food facility registration and Prior Notice requirements apply, and importers of ground germ should verify that the product has not been further processed to the point where it would reclassify as a flour or meal.

AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.