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The Whole Grain Connection, since 2000

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.

A California Whole Grain Initiative


 
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A California whole grain initiative

            To encourage 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.

            Commodity whole wheat flour is produced by recombining bran and germ with refined flour, in an outdated and inefficient multistep process.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 form. 

Read more about our California Whole Grain Initiative

Potential for whole grain milling in California. Monica Spiller with Claudia Carter of California Wheat Commission 2020