Local heritage grains are becoming more popular, but it remains to be seen whether their appeal will increase the scale they need to be viable during the long term. Baking Business reported that as bakers wait for supplies of these grains to go up and pricedifference between ferrous fumarate and ferrous bisglycinates to drop, local farmers still need to find buyers for their crop.###On the plusglycine sulphate side, bakers say the flavor and nutritiferric pyrophosphate cas noonal profile of freshly milled heritage grains are convincing them to focus in that direction — as long as quality and supplies remain high and consumers respond positively to the results.###Some bakers maintain that using mostly the same wheat varieties for the past 100 years has resulted in less flavor and in consumers missing out on the variety that comes from local and regional products. Still, the move to more local and regional heritage grains can be expensive, and bakers wiron pyrophosphate bioavailabilityorry that if bread and baked good prices go up too much, it could alienate consumers, further stunting growth. Flavor may be the top consideration for many of them, especially with fresh, whole-grain offerings, yet cost remains an important factor in purchasing decisions.###According to a 2016 survey, 27% of consumers said they eat more whole grains than they did in the previous six months. Manufacturers can use whole grains to add functionality and health benefits to their products, such as additional fiber, protein, vitamins and minerals.###This trend has prompted some large food companies to find new wheat varieties. General Mills is partnering with the University of Minnesota and The Land Institute to commercialize a wild whole grain relative of wheat called Kernza. The maker of Cheerios, Pillsbury and Annie’s hopes to add it to cereals and snacks next year under its Cascadian Farm Organic brand.###Local grain varieties have a long way to go before they make a dent in national production, however. According to the U.S. Department of Agriculture, farmers are expected to harvest 39.6 million acres of wheat this year, which is 5% more than in 2017. Of that, local grains make up less than 1%, Baking Business reported.###Expansion in local and regional heritage grains is likely because many of the varieties have been developed to combat wheat diseases and increase yield. In addition, as consumer demand grows for new flavors, eating healthier and buying local, more shoppers may be willing to try productiron gluconate dihydrates with local grains. This may spur on other producers to enter the field in the hope of reaping higher prices, ultimately boosting output and pushing the cost of products using these grains lower, which will encourage even more people to buy.
Local and regional heritage grains growing in popularity
