The United States sources the vast majority of its flour supply entirely domestically, taking advantage of its massive agricultural heartland spanning the Great Plains and Pacific Northwest. Major agricultural states—including Kansas, North Dakota, Montana, Washington, and Oklahoma—cultivate millions of acres of hard red winter, hard red spring, soft red winter, and durum wheats, which are processed locally by extensive commercial milling enterprises. While a small percentage of specialized organic grains or specialty flour items may be imported from neighboring Canada to accommodate specific regional or commercial demands, the American baking industry is overwhelmingly self-sufficient in wheat production and flour milling.