Local heritage grains are gaining traction, but it’s uncertain whether their popularity will lead to the scale necessary for long-term viability. According to Baking Business, as bakers await an increase in the supply of these grains and a decrease in prices, local farmers are still tasked with finding buyers for their harvests. On a positive note, bakers are drawn to the flavor and nutritional benefits of freshly milled heritage grains, provided that quality and supply remain consistent and consumer reception is favorable. Some bakers argue that relying on the same wheat varieties for the past century has diminished flavor, causing consumers to miss out on the diverse options that local and regional products offer.
However, the transition to more local and regional heritage grains can be costly, raising concerns among bakers that significant price increases for bread and baked goods could alienate consumers and hinder growth. While flavor is a primary consideration, especially with fresh, whole-grain offerings, cost remains a critical factor in purchasing choices. A 2016 survey indicated that 27% of consumers reported consuming more whole grains than they had six months prior. Manufacturers are leveraging whole grains not only to enhance functionality but also to provide health benefits, including added fiber, protein, vitamins, and minerals.
This shift has led some major food companies to explore new wheat varieties. For instance, General Mills is collaborating with the University of Minnesota and The Land Institute to commercialize a wild whole grain relative of wheat known as Kernza. The producer of Cheerios, Pillsbury, and Annie’s plans to incorporate it into cereals and snacks next year under its Cascadian Farm Organic brand. However, local grain varieties still have a long way to go before significantly impacting national production, as reported by the U.S. Department of Agriculture. This year, farmers are projected to harvest 39.6 million acres of wheat, a 5% increase from 2017, with local grains accounting for less than 1%.
The expansion of local and regional heritage grains seems feasible since many varieties have been bred to combat wheat diseases and enhance yields. Moreover, as consumer demand rises for novel flavors, healthier eating, and local sourcing, more shoppers may be inclined to try products featuring local grains. This could encourage additional producers to enter the market, pursuing higher prices and ultimately increasing output. As more products using these grains become available, the costs may decrease, enticing even more consumers to make purchases. Additionally, as people look for convenient and nutritious options, products like calcium citrate chews 500 mg may also gain popularity, aligning well with the trend towards healthier choices.