​Food-Grade Grains
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For farmers interested in producing food-grade grains, those intended for human consumption, there are a unique set of opportunities, challenges, and considerations.
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This guide, developed in partnership with UW-Madison and The Artisan Collaborative, is intended for farmers interested in adding food-grade grain crops to their farms. Sections include crop timing and rotation recommendations, variety selection, seed sourcing, production management, and post-harvest handling.
The movement to perennialize agriculture seeks to better protect our surface and groundwaters, keep soil in place, store atmospheric carbon, restore ecosystems, and transform your local landscape – and we’re glad you’re here
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This guide provide growers with the information they need to grow and store Kernza perennial grain, from rotational planning and planting considerations, to management, combine settings, harvesting, and post-harvest handling. We also provide tips and references for where and how to explore market channels.
Post Harvest Handling for Food Grade Grains
Thughtful post harvest handling is an essential component of bringing food-grade small grains to market. Many food-grade grain growers say that only half the work and investment is growing the crop, whereas the other half is proper post-harvest handling and storage.
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This five-part video series features farmers growing food-grade wheat and rye on small and mid-size farms, from five to hundreds of acres. This series was developed to help farmers get started or improve on their small grain post-harvest handling, focusing on wheat and rye.
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Check out the full series on YouTube.
Brought to you by Artisan Grain Collaborative and Michael Fields Agricultural Institute, with funding from NCR SARE.
Growing the Use of Small Grains in the Upper Midwest
Small grains bring many benefits to agricultural systems, yet most farmers in the Midwest no longer plant them in rotations. CIAS worked in partnership with the Michael Fields Agricultural Institute, the Artisan Grain Collaborative, the University of California, Davis, and Purdue University to study why farmers don’t grow more small grains, and how to support their production.
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This report, published in September of 2023, details the drivers and deterrents of the adoption of small grains and provides policy-relevant solutions for how small grains can be encouraged in the region.
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Midwest GRIT:
Growing Grains, Growing Relationships
Midwest GRIT (Grains Resource & Immersive Training) was a program focused on strengthening diverse small and mid-size Midwest food-grade grain farmers.
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A program of Michael Fields Agricultural Institute. in partnership with the Artisan Grain Collaborative (AGC), and The Organic Grain Resource and Information Network (OGRAIN), Midwest GRIT supported farmers through three key areas: education, peer-to-peer learning, and relationship development and resource sharing.
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Midwest GRIT partnered with 60 small, diversified farmers across seven states in the Upper Midwest, exploring how organic, food-grade grains can positively impact their fields and farms. With more than 40 virtual trainings and community-building sessions, field days, hands-on equipment training, and conference opportunities, we’ve developed relationships that will endure well beyond this project.
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While this iteration of Midwest GRIT is now sunsetting, we remain committed to supporting this dedicated and expanding group of farmers growing staple crops for their communities. ​​Please stay tuned for additional events, resources and community groups devoted to supporting your journey in food-grade grains.
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We extend our heartfelt gratitude to our project partners—Artisan Grain Collaborative and UW-Madison OGRAIN- and program participants.​​
