Aiming to enhance the desirability
and availability of 100% whole grain breads, and other 100% whole grain products, from organically and sustainably grown grains,
and thereby connecting farmers and bakers.
an increased supply of basic whole grain foods, enough for everyone, and made genuinely with all the grain
ingredients in the whole grain form and without added refined carbohydrates.
Why we need a whole grain initiative
Our most basic staple wheat, is presented almost exclusively as refined flour, lacking bran and germ. The same refined
flour milling system is used everywhere in the developed world. This is so, even though bran and germ from grains are essential
to human health. Compounds in the bran and germ are well known to prevent metabolic diseases such as obesity, diabetes and
cardiovascular disease, which are by now pandemic.
wheat flour is produced by recombining bran and germ with refined flour, in an outdated and inefficient multistep process.
When produced in this system, whole wheat flour is generally unattractive, is therefore in low demand and is in very short
supply compared with the recommended consumption needs for basic whole grain foods.
Implementing our California whole grain initiative
• By growing wheat and other grains
sustainably in regenerative rotation farming systems.
• By encouraging the localized
installation of single pass stone and impact milling systems for fresh whole grain flour production.
• By educating all, regarding the good taste and health
benefits of basic whole grain foods, made genuinely with all the grain and grain flour ingredients in the whole grain