We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

California Becoming The Hub Of An Heirloom Grain Revolution

December 2, 2014: 12:00 AM EST
Despite the controversy over wheat – Staff of life? Cause of many health problems? – a movement is emerging in the U.S., especially in California. Led by “activists” like Sonoko Sakai, an heritage grains advocate who hated the flavor of bread made here, the movement’s goal is to restore the “wheatiness of wheat”. Sakai decided to grow heirloom varieties of wheat in California. A South Carolina grower provided five tons of heirloom seeds, including Sonora wheat, Roman rye, and Red Fife. She found farmers to grow the wheat. The result, compared to industrial flours, “is like night and day”, according to one pastry chef in Los Angeles. “The flavor and the structure, I mean it’s just impressively good.” A second result is the emergence of a “California grain hub” that is specializing in the production and marketing of flours made from heirloom wheat varieties.
Taylor Orci, "Flour Power: California Revives Its Wheat-Growing Past", TakePart, December 02, 2014, © Participant Media
Advice & Policy
New Formats
Cereals & Bakery
Trend Research & Commentary
North America
United States of America
Innovation & New Ideas
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.