Local Grains

Although Massachusetts once was a bread basket producing sufficient wheat to meet local needs, today all wheat that our artisan bakers use is bred for and produced in the Midwest. In response to burgeoning demand for local wheat by artisan bakers and consumers, UMass Extension is partnering with Northeast Organic Wheat to trial diverse world wheats in organic cropping system at the UMass Research Farm and on farms around the region, to conduct grower workshops and conferences, and to foster local market partnerships to taste-test, evaluate baking quality and market unique Massachusetts-brand organic wheat.

As part of this project, the Vegetable Program is co-sponsoring an exciting conference on July 14-15 on growing and using local grains. Why would grains be of interest for vegetable growers? As growers seek rotation crops to break up insect and disease cycles in their vegetables, cash grain crops show great potential.

As an extension of the widespread enthusiasm for food grown close to home there is a burgeoning interest in local grains. Many growers are learning the skills and working on getting the tools and infrastructure for producing grains. Bakers and malters are interested in how they can use grains for bread, malt, beer and other products.  Grains can be grown on large or small scale. Heritage and landrace wheat varieties from around the world are being evaluated at UMass and on farms around New England for their adaptability and yield under our conditions.

With farmers, breeders, researchers, bakers and malters from near and far giving workshops, this Local Grains Conference and Festival will provide a wealth of information about how to be part of rebuilding a local grain system in New England. See Upcoming Meetings and attached flyer for details on program and registration.

For more information and registration download the Conference Flyer.