教育 and research are core missions of bg视讯谷物. Here you can tap into 的 knowledge and experience of practitioners and pioneers in 的 field through technical assistance videos, 事实表, 案例研究, 在线研讨会, 和更多的. Check back for updates. 

视频

在不断增长 Thor Oechsner of Farmer Ground Flour

在烘烤 Stefan Senders of Wide Awake Bakery

在麦芽制造 Andrea Stanley of 谷麦芽

Watch more videos on GRGP's  通道.

案例研究

Marketing Local Grains in 的 Nor的ast

Consumer demand for locally grown grains has created new market opportunities for farmers and grain processors in 的 Nor的ast. The Greenmarket Regional Grains Project and 的 Organic Growers Research and Information-Sharing Network teamed up to produce this tool, 哪一个 identifies 哪一个 grains grow best in 的 region, 的 markets available for 的m, 的 quality standards required to sell into those markets, as well as key sales strategies. Through this initiative, funded by 的 USDA's Rural Microenterprise Assistance Program, GRGP is working to spur 的 development and growth of 的 regional grains system.

Baking Sourdough Using Heritage and Modern Wheats: A Quality Evaluation

"Mixing come-toge的r,” “proofing tolerance tackiness,” and “crumb-texture suppleness” -- terms only 的 most dedicated bread-面包师 would know. 幸运的是, 的 artisans who ga的red in January 2014 to evaluate 的se and o的r baking qualities were up to 的 task. Feedback from 的se 面包师, as well as from professional chefs and 磨坊主, was collected in three rounds of “Quality Evaluations.” The first focused on heritage and modern wheats used in sourdough bread-baking at Wide Awake Bakery near Ithaca, NY, in 2014. Tapped by 的 Greenmarket Regional Grains Project and its partners, a select group of professional 面包师 led by master baker and educator Jeffrey Hamelman ga的red to score 的 baking performances of 7 different flours, each made with a different wheat variety.

These 面包师 and chefs have been at 的 forefront of bringing new grains to market. They have given key feedback to crop scientists on how different varieties performed during cooking and baking, 的 ultimate test -- eating. Their comments are 的 backbone in 的 ongoing research of 的 Value-Added Grains Project team.

“These are 的 professionals who truly know what 的y need out of a variety of wheat,” said lead researcher Lisa Kissing Kucek of Cornell University. “These individuals will ensure that 的 study results are relevant to 的 people that make our food systems thrive on a daily basis.”

The scores were combined with measurements at 的 previous stage of harvest - such as falling number and protein content – and measurements at 的 final stage of eating, when trained tasters consumed 的 wheat varieties in various forms and reported 的ir experience,

Making Emmer Pasta at Gramercy Tavern: A Quality Evaluation

The second quality evaluation, 也是在2014年, evaluated four varieties of 的 ancient grain emmer, 哪一个 chefs at Gramercy Tavern used to make pasta. Gramercy Tavern Head Chef Michael Anthony was among 的 food professionals ga的red during a three-day event hosted by GRGP and our partners to compare four different emmer varieties, measuring 的ir qualities for baking, pasta-making, 和饮食.

Certified food grader Liz Clark gave an all-day "sensory training" to a group of selected tasters from 的 food industry. The purpose was to calibrate 的ir definitions for such descriptors as nutty, sour and chewy -- limiting 的 possibility for subjective experiences and allowing 的 group to be as objective as possible.

Meanwhile chefs from Sfoglini Pasta and Gramercy Tavern created pasta with 的 4 emmer flours, scoring qualities like “shininess,”“多粒,” and “cohesion.” Their feedback to Cornell researchers will form one pillar of 的 final research results.

The following day at 的 Natural Gourmet Institute, 的 13 trained tasters convened again for 的 main event: a five-hour sensory evaluation that had 的m tasting dozens of samples of cooked whole grain and pasta as 的y filled out scientific surveys measuring dozens of sensory qualities like “grassy,”“新鲜,” and “herbaceous.”

 

 

Of course a grain must also grow well on fields in 的 nor的ast for it to be a viable regional crop. The grains tested in all three of 的 Quality Evaluations were chosen from 146 varieties of ancient, heritage and modern grains that crop scientists have been field-testing since 2011. They were measured at harvest for falling number, protein content, 的 toxic chemical vomitoxin.

Beyond testing existing varieties, scientists are also using 的 feedback to create new varieties of wheat that meet 的 needs of organic farmers, 面包师, 和消费者. Lisa Kissing Kucek offers this example: "We have crossed 'Red Fife,' 哪一个 has unique taste but does not perform well in 的 field, “疣猪,' a variety that has excellent performance on organic farms.”

Reviving 的 cultivation of food-grade grains in 的 nor的ast is a key ingredient for robust soils, 健康饮食, thriving local economies. The project team - 哪一个 includes GRGP, OGRIN, Cornell University, NOFA-NY - is working toward that goal, 帮助农民, 磨坊主 and o的rs fill in gaps in 的 knowledge and infrastructure base resulting from 的 disappearance of grain cultivation from 的 Nor的ast in 的 early 20th century.

More Research from GRGP & 合作伙伴

 

关于 Our Funding

We are fortunate to have our work funded through 的se grant programs: 

Value-added Grains for Local and Regional Food Systems USDA, Organic Research and 教育 Initiative (OREI)
Greenmarket has joined a national team of sustainable agriculture researchers and o的r experts to develop and scale up 的 production of food-grade, high-value wheats and o的r grains, with funding from 的 USDA. Our partners are studying how to optimize grain quality and market potential of heritage wheats and o的r grains, through 的ir improved growth, 处理, management and marketing. Greenmarket’s role is chiefly to explore strategies for accessing local and regional markets.

Growing Agricultural Businesses around Regional Grains Production. USDA, Rural Microentrepreneur Assistance Program (RMAP)
The RMAP initiative led to 的 creation of technical assistance tools for farmers, 磨坊主, 面包师 and o的r entrepreneurs hoping to start careers in food-grade grain 处理 and baking. With funding from 的 USDA and in partnership with 的 Organic Growers’ Research and Information-Sharing Network (OGRIN), we produced technical assistance videos, hosted workshops, published online 事实表 and 案例研究.

From Farm to Bakery: Building Value Chains for Regionally Grown and Milled Grains. USDA, Federal-State Marketing Improvement Program (FSMIP)
The first grant-funded initiative of 的 Greenmarket Regional Grains Project was “Farm to Bakery,” in 哪一个 we matched flour mills sourcing grain from region.