For farmers interested in producing food-grade grains, there are unique opportunities, challenges, and considerations to grow and sell these higher-value crops. These grains, destined for direct human consumption or as ingredients in products, have a range of markets, from breweries and distilleries to co-op groceries and restaurants. However, navigating this specialized market requires careful planning and access to helpful resources. Enter the Artisan Grain Collaborative (AGC), a dedicated network of farmers, makers, and advocates committed to bolstering the Midwest grainshed from seed to table.
With the support of a $39,997 NCR-SARE Partnership grant, Alyssa Hartman, Executive Director of AGC, partnered with six farmers to develop resources for farmers interested in growing value-added food-grade grains.
“Improving access to high-value markets for wheat and rye will offer a new marketing avenue for more small and mid-size farmers,” affirmed Hartman. “To support the successful growth and marketing of less common crops, farmers need comprehensive guidance, particularly on post-harvest handling.”
Highlighting the urgency of proper post-harvest management, Hartman recounted a cautionary tale from a central Illinois farmer involved in their project who suffered setbacks in the previous year when improper storage caused several tons of food-grade barley to spoil due to pest contamination. This underscored the need for resources and support systems.
A New Food-Grade Grain Resource
A significant resource to come out of the project was AGC’s “New Growers’ Guide to Producing Organic Food-Grade Grains in The Upper Midwest.” This comprehensive guide aims to fill critical knowledge gaps, equipping farmers with essential insights into the production, management, and storage of diverse grain varieties. Designed for new and experienced farmers, the guide has helpful information on growing culinary grains such as cereal rye, spring wheat, and corn—key food-grain grains in the region. It covers everything from seed sourcing to navigating crop management to post-harvest protocols.
AGC’s 58 farmer members planted 19,897 acres of food-grade grains in 2023. Looking ahead, a promising 93% of AGC farmers plan to expand their food-grade grain operations over the next 3-5 years. 74% intend to increase the acreage dedicated to these grains, Hartman is excited about the future, and shared AGC’s plan to develop resources for other grains such as barley and oats, alongside exploring pseudocereals and ancient grains.
The new guide helps address crucial knowledge gaps, empowering farmers with essential insights into cultivating, managing, and storing diverse grain varieties.
Dig Deeper
AGC and the Michael Fields Agriculture Institute developed a video series featuring farmers growing food-grade wheat and rye on small and mid-size farms.
Apply for a Grant
NCR-SARE’s Partnership grant program starts accepting proposals in mid-August.
Want more information? See the related SARE grant:
This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.