« Oatmeal

In reply to: In Kansas, there's plenty of local wheat. So why is there no local flour?

It’s a peculiar problem. 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.

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