A number of bakers, farmers, and enthusiasts are trying to create a market for small-batch, locally-grown grain and flour, using either regional varieties or more exotic, specialty grains. They’re bumping up against an infrastructure that does one thing, and does it very well: process, market, and distribute commodity grain.
The emerging market for heritage and source-verified grains doesn’t really have a supply bottleneck, nor is there a lack of consumer demand. Instead, the missing piece is infrastructure for the wholesale buyer. Hungry as they are for local wheats, bakers are trying to drink from an ocean with a straw.
The biggest benefit to a different kind of wholesale system (besides consumers looking for a wider variety in their baked goods) would be to wheat farmers, who’ve seen revenues plummet on the global grain exchange. Cheap food comes at a cost.
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