Guidance On Growing Marketing, Baking, Ancient And Heritage Grains

Cornell University marketing and economic analyses show that the demand for unusual grains – viz., emmer, common wheat, modern soft wheat, soft heritage wheat, hard modern wheat, and hard heritage wheat – outstrips supply. Food lovers are willing to pay more for bread, pasta and baked goods made from them. The problem is that emmer and einkorn have been out of mainstream production for nearly a hundred years, so little is known about how to grow them organically. The Cornell project provides information on which modern, ancient and heritage wheat varieties are most adapted for Northeastern and north-central climates under organic conditions. And it describes best processing practices, avenues for marketing, and how they fare as bread, pasta and baked goods.