Paddock to Plate (Grains) News Articles

Various

Type: Article
Knowledge level: Introductory

Farm Table says:

Do you directly market your grains, or know someone who does? Please get in touch!

The grain idea that paid off into a fine food venture (Brand South Australia, 22 January 2018)

  • Value-added durum wheat by launching line of wholegrain pasta
  • Pangkarra foods – now included stone milled flour and lavosh, paddock to plate ready-to-eat snacks, including roasted chickpeas, faba beans, and broadbeans.
  • Snack pulses now make up 50-60% of Pangkarra’s total sales. Sold in over 150 stores Australia wide and online.

Premium oats business gets on a roll (Farm Online, 28 June 2017)

  • Natte Yallock, near Maryborough in Victoria
  • Peter Cain set up Dad’s Oats in 2015
  • Before then had sold oats into bulk markets
  • Product into 750gram and 1kg resealable packs
  • Established through capital raised through crowd funding, which also gave them great exposure.
  • “We didn’t have a background in food processing so we’ve learnt a lot in that space.”
  • Initially sales through farmers’ markets and sale direct to cafe. Now, mainly through website.
  • “It is still a lot of hard work but you can manage direct to customer delivery systems through technology better than you could in the past.”

Paddock to plate: Peter Barrie of Flinders Ranges Premium Grain operates on flour power (The Weekly Times, 17 Jan 2017)

  • Peter Barrie – Willowie – 300km N of Adelaide
  • Maximise 300mm of rainfala year
  • Diversified into value adding to bolster returns at farmgate
  • Peter + 2 neighbours + Agronomist = Flinders Ranges Premium Grain = Producer group formed in 2000
  • Supplies bakeries, cafes, caterers and food service companies.
  • Grows only katana wheat which is ideal for artisan baking
  • Wheat averages 1.5T/Ha, target 13 and 14% protein.
  • Grain milled at Allied Mills in Adelaide
  • Cost structure high compared to international marke
  • “We are better off than just taking the local silo prices, but there’s risk, a lot more work and at times a lot of frustration.”

Farmer working to make teff the next big thing in ancient grains (ABC, Vic Country Hour, 7 Nov 2016)

  • Fraser McNaul – Wakool Farmer
  • Growing ancient grain teff
  • Working on system to package and market product
  • “It takes up a lot of time, every minute that I don’t have to be on the farm I spend in the office or in Melbourne trying to learn things and make contacts. We did a lot of trials and a lot of trial work over the last couple of years with different agronomy and sowing techniques. And we’ve had some absolute disastrous failures and some good ones as well, so it takes a lot of ground work.”
Australia - Various
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