Brewers, Bakers, and Safe Local Grains
As more consumers enjoy visits to local breweries, distilleries, and bakeries, the need for safely sourced local grains arises as well. The University of Vermont Extension’s (UVM) Northwest Crops and Soils Program created the Cereal Grain Quality Testing Laboratory in 2010 in response to this growing demand. The lab conducts quality and safety testing services for growers and processors; analyzes grain samples; and helps growers determine the quality and safety of their products before they reach the marketplace. UVM has tested more than 2,200 samples from commercial operations; and 2,000 samples from other universities. Farmers from 23 other states have submitted grain for analysis to the UVM laboratory.
In 2016, more than 700 commercial samples were requested. As a result of the research, participating farmers have seen an average $7,000 in economic gain, and some Vermont commercial bakers are able to feature 100 percent local grain breads.
Read more at the UVM’s page.
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