Progress 10/01/19 to 09/30/20
Outputs
Target Audience:
Nothing Reported
Changes/Problems:The pandemic has obviously been a big obstacle this year. University travel restrictions and social distancing protocols have inhibited our ability to fully implement parts of this project, specifically with regard to marketing. Additionally, we encountered a technical issue with malting with our partner, Wyoming Malting Company. Wyoming Malting uses a common bin malting system which works well with malting barley and wheat. We have found that these first grains, once de-hulled have a significant amount of protein on the grain surface. During the malting process, the grain cannot be moved via the system's piping system due to the gumminess of the protein covered grains since it would clog the system. A different malting system needs to be used that does not require grain movement by pipe. We therefore had to end our business relationship with Wyoming Malting Co. We have identified another company that uses a system called a "saladin box" for malting that does not require the grain to be moved by pipe. We are currently working with this malt house to do a test run with our grains. The company is in Colorado, so it will satisfy the trademark requirement for moving grain interstate as well. What opportunities for training and professional development has the project provided?We had student workers again working with these grains taking soil samples and working with fertility rates to try and understand optimal fertilizer application. How have the results been disseminated to communities of interest?Two articles have been published about our project by the University of Wyoming. One was in the College of Agriculture's research report magazine, "Reflections". The other was in the Unversity of Wyoming's flagship magazine, UWYO. There have also been numerous press articles and interviews throughout the last year. What do you plan to do during the next reporting period to accomplish the goals?For 2021, we plan to make further in roads into the malting and marketing phaseof this project. Now that we have the de-huller operational and have two years of experience growing these grains, we have the know-how to build on our knowledge from the production phase. Specifically, we plan to: significantly increase the amount of de-hulled grain that we have to market build on the marketing aspect of the project to increase awareness by brewers and bakers of the value of these grains continue with the nutritional analysis of these grains for marketing opportunities contract with farmers for seed as well as product to market continue to work to develop the supply chain continue to work on the novel business structure with the University of Wyoming as a spin-off candidate with shared equity continue to develop the business model
Impacts
What was accomplished under these goals?
In our third year of the project, we have harvested another 50,000 pounds of grain. Our de-huller is now operational and we are working on de-hulling the grain from the last two years and trying to get it to market. We have succeeded in our initial sales of grain to two bakeries in the state and continue to try and develop further uptake for our products. We have successfully malted test batches of both emmer and spelt. And we have started distributing some samples to brewpubs. But this has been complicated by distancing restrictions due to the pandemic.
Publications
- Type:
Other
Status:
Published
Year Published:
2020
Citation:
Foulke, Thomas. "One Step Away From Wild". In 'Reflections'. University of Wyoming College of Agriculture and Natural Resources. 2020 Research Report. Pg 6 Laramie. WY. Available from: http://www.uwyo.edu/uwexpstn/publications/reflections/reflections_2020_web.pdf
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Our target audience for this period was brewpub owners and bakers who want to grind their own flour. Plus farmers who are willing to participate in the project and grow these grains. Changes/Problems:Experiments with malting these grains in the hull revealed that there is not sufficient moisture attainment to malt in the hull. The grain must be de-hulled to malt. Lack of de-hulling capacity hampered our efforts in the spring (slow procurement process). And our malting partner had production issues in the summer. These issues set back our time table by almost a year. We originally thought about doing some small scale milling, but the cost of a mill was out of reach, and further study revealed the complexity of producing flour products is more suited to a separate product stream. This does not fit well with our business model at this time. We are therefore focusing on malted grain products and "naked" grain to start. What opportunities for training and professional development has the project provided?Student workers were trained in planting and harvesting experimental crops. How have the results been disseminated to communities of interest?The UW College of Agriculture and Natural resources did a couple of press releases on this project. Several of our team presented information to farmers at station field days. Two project members gave extension presentations to the general public. Furthermore, there have been four class presentations to students in various classes about the project and its goals. What do you plan to do during the next reporting period to accomplish the goals?We expect significant achievements in the coming year. 2019 was supposed to be the rollout year, but the lack of de-hulling and malting capacity set back our expectations. For 2020, we plan to: Complete de-huller installation and set up Have significant quantities (about 40 tons) of grains available, both for bakers and for malting Distribute malted grains to brewpubs and start sales Have business formed Evaluate nutritional qualities of grains and begin promotion based on the results Evaluate farmer growing techniques and design a protocol for best practices Continue to develop business and business model Continue to develop supply chain Continue to develop marketing message
Impacts
What was accomplished under these goals?
In our second year of operation, we doubled our production of emmer wheat and spelt. We also purchased a de-huller which is in the process of being installed. Here is a list of accomplishments for year two: Doubled acreage of spelt and emmer wheat. Harvested approximately 75,000 lbs. Transport and cleaning of grain at the Seed facility in Powell, WY Worked with farmers to start growing off-site (away from stations) Grew some einkorn for the first time Disseminated hulled grains to bakers for experimentation and sale of products Attempted to grow Ethiopian blue emmer but had weather and production problems Purchased a de-huller with $50k grant funding from the UW Institute for Innovation and Entrepreneurship. And worked to have it installed (needed three-phase power upgrade to building. This was paid for by the Ag Experiment Station). Worked with students from the UW College of Law, Legal Praticum class to determine the best type of business to form and initiated filing.
Publications
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Progress 03/21/18 to 09/30/18
Outputs
Target Audience:The goal of this project is to develop a niche industry around first-grains in Wyoming. Potential participants include farmers, malters, breweries, brewpubs and bakers who will produce products for retail sale. As such, our target audience is all these groups plus the general public who will be buying these products. Changes/Problems:One of our goals was to provide flour from these grains this fall. Two things prevented that: 1 ) Lack of non-organic dehulling capacity in our region. And 2) lack of small scale milling in our region (large scale milling capacity exists, but not at the scale that we need or was available to the project.). However, we discovered that many craft bakers actually do not want flour at all, but naked grain. This is a new avenue of product development as we now better understand the market for these grains among high-end bakers. Significantly, some of our grain threshed free of the hull in harvest. We were able to separate out and bag some of this grain for testing and product development. This will provide feedback for our project going forward. What opportunities for training and professional development has the project provided?One of the project participants made trips to the OSU Food Innovation Center and Wheat Marketing Center (Portland, OR) to get a sense of the benchmark potential for these new (old) grains in the market and avenues for product testing and development. A further trip (two participants) was made to the WSU Bread Lab (Mt. Vernon, WA) to better understand the value of these flours and malt in the market-place and ways to develop these markets in Wyoming. We also utilized graduate student labor on the research farms in growing these crops this year. How have the results been disseminated to communities of interest?We have built a website: www.neolithicbrand.com as the centralized vehicle for disseminating information about these grains and our project. There have also been five popular press articles and several radio programs about our project (see our website blog). Wyoming Public Radio is doing three-part piece following the project. A letter was sent out to all members of the Wyoming Craft-brewers Guild soliciting partners for developing and testing of these malts in beer recipes. One of our team participated at a panel discussion at the Wyoming Ag Innovation Summit (January, 2018 Powell, WY) Three members of the team participated in several different field day events at UW research farms where crop tours were given to farmers and academics to inform them of our project. What do you plan to do during the next reporting period to accomplish the goals?2019 will be a rollout year for the business model of the project. We will also be purchasing a de-huller that will become the centerpiece of this nascent industry in the region. Since no non-organic de-hulling capacity exists within any economic radius of Wyoming, we will be building this industry from scratch. We will be growing more varieties of emmer and spelt and even some einkorn on our research farms in 2019. On the agronomic side, understanding how these crops grow and which varieties grow best in our environment is critical to the sucess of the project.
Impacts
What was accomplished under these goals?
In this first year of the project, we have grown some grain and are working to establish the business model and brand name. Here is a list of our accomplishments to date: Seed procurement and planting of 24 acres on three UW research farms Total harvest of over 53,000 pounds of emmer and spelt Transport and cleaning A basic website An email from EPA telling us that if a product is labeled for wheat, it can be used for spelt and emmer Trademarking of logo and tagline in progress Three bread partners in SE Wyoming plus more in the Basin Draft budgets for emmer and spelt from agricultural economist Brian Lee Letters to all craft brewers in the state yielded partnerships with eight of them for malt Bench-marking trips to the OSU Food Innovation Center and the WSU Bread lab Submission of a WSARE grant proposal by co-PDs Caitlin and Carrie ($50k) Submission of IIE grant proposal by PD ($50k) Initial talks for procurement of a de-huller and bagging line and milling capacity for 2019 Student engagement in course AGEC 4050 (ag marketing) (semester group project)
Publications
- Type:
Websites
Status:
Published
Year Published:
2018
Citation:
http://www.neolithicbrand.com
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