High-Quality Organic Wheat and Ancient Grain Production

To take advantage of the rapidly growing market for locally grown modern and heritage wheat and the specialty grains emmer, spelt, and einkorn, farmers must meet buyers’ expectations for high quality. Researchers from the NIFA OREI project Value-added grains for local and regional food systems will overview grain quality indicators and discuss critical steps in producing high-quality grain—from sourcing appropriate seed through planting and harvesting practices to seed-cleaning, dehulling, and storage. This webinar is for farmers, ag professionals, grain buyers and processors, and others seeking to optimize grain quality. While focused on production in the Northeast, many of the management practices discussed will be applicable to other regions of the country. This webinar was recorded on February 12, 2013.

David Benscher is a Research Support Specialist in the Small Grains Breeding Program, Department of Plant Breeding & Genetics, Cornell University. For the last 16 years, he has been managing the field research portion of the program and varietal trials for spring and fall planted grains under conventional practices. Most recently, he has been trialing heritage wheat and ancient grains under organic practices.

Greg Roth is a professor of agronomy at Penn State University where he works on grain crops research and extension and focuses on management of grain crops like corn, wheat, barley and soybeans to improve the yield, quality, and value in the marketplace.

Elizabeth Dyck, coordinator of the Organic Growers’ Research and Information-Sharing Network (OGRIN), has conducted research in organic cropping systems for over 20 years, primarily through collaborative on-farm trials with growers. Her current research includes work with modern and heritage wheat and the ancient grains.