Progress 09/01/23 to 08/31/24
Outputs
Target Audience:Wisconsin ·Producers ·End-users oProcessors oMillers oBrewers oDistillers oMaltsters oChefs oBakers ·Students oGraduate students oUndergraduate students ·Academic and industry researchers ·Organic organizations ·General Public oConsumers and farmers market shoppers oBusiness owners We reached organic farmers, crop advisors, and producers through a field day hosted at the West Madison Agricultural research station on July 9th2024. We also engaged with end-users such as millers, brewers, distillers, maltsters, chefs, and bakers during the 2023 Variety Showcase at the Glynwood Center in Cold Spring, NY on October 16th2023. We showcased the experimental line 260.06, developed for organic adaptation and excellent artisan baking quality. This line is currently in the variety release process and in foundation seed multiplication. Graduate and undergraduate students were involved in field trials and quality testing. Through the Variety Showcase, we engaged other researchers, including agricultural professionals, plant breeders, and agronomists from academic, non-profit, and industry settings. We also connected with the public, through showcasing the new variety through chef-developed products. Maine: We reached organic farmers, crop advisors, and other stakeholders through field days and outreach events. IL:Organic farmers in Illinois and surrounding states Glynwood Retail consumers, CSA members, home cooks and bakers. Professionals and students in the culinary and craft beverage sectors; chefs, bakers, beverage managers. Organic Farmers. Primary Processors (grain handlers, millers, distilleries). Peer organizations, not-for-profits, culinary educators, agricultural extension agents.?Glynwood staff UVT We reached organic farmers, crop advisors, and other stakeholders through field days and webinars, and end-users such as millers, brewers, distillers, maltsters, chefs and bakers though planning for quality testing, webinars and remote quality tests. Graduate and undergraduate students were involved in the field trials and quality testing. We engaged other researchers including ag professionals, plant breeders, agronomists from academic, non-profit and industry settings through webinars and the Farm to Flavor Event. Through this virtual conference, we also engaged other organic organizations, consumers of local grains products and local businesses that could expand their use of local grains. Agricultural policy makers and Institutional food purchasers were reached. New York (NY) We reached organic farmers, crop advisors, and producers through field days and webinars, and end-users such as millers, brewers, distillers, maltsters, chefs and bakers though planning for quality testing, webinars and remote quality tests. Graduate and undergraduate students were involved in the field trials and quality testing. We engaged other researchers including ag professionals, plant breeders, agronomists from academic, non-profit and industry settings through webinars and the grains week virtual conference. Through this virtual conference, we also engaged other organic organizations, consumers of local grains products and local businesses that could expand their use of local grains. Both undergraduate and graduate students were engaged with data collection and processing for field based variety trials. Stakeholders were reached through the annual Cornell Seed Grower's Field Day. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?ME The talks to farmer audiences listed under Products also included crop advisors and students. SDSU Through this project, M.S. student Aastha Gautam received training in plant breeding, oil chemistry and rancidity evaluation, and in conducting field trials under organic management. She was also able to present her research at multiple events including at the ASA, CSA, and SSSA Meeting in Fall 2023. A new student, Komal Mahajan was recruited in early spring 2024 and started her MS degree in Summer 2024. IL This project enabled us to train a graduate student on how to conduct organic research trials and how to collect grain-quality data. VT The project has trained a technical staff person on ISTA protocols for the diagnosis of grain diseases and pathogens. WI This project is part of the training of Pablo Sandro, a Ph.D. student in the Plant Breeding and Plant Genetics graduate program at UW-Madison under the supervision of Dr. Lucia Gutierrez and Dr. Julie Dawson working on the development and selection of the winter wheat breeding population. University of Wisconsin-Madison, Organic Grains Field Day--Our Organic Grains Field Day provided education on the specific grain species and cultivars currently in development for use in specialty food-grade markets. Additionally, we exposed new/emerging grain crops through showcasing work in Kernza. We had 30 attendees at the afternoon event, including several from out of state. Bake Trial Evaluations - As part of this grant's ongoing variety development work, we have engaged professional bakers and the public in evaluating breeding lines. Bakers rated the functional characteristics of doughs and their baking properties and visually assessed the resultant loaves. The public offered hedonic scoring of the varieties. Both groups learned more about plant breeding and variety development for regional and organic agriculture and how this can support regional food systems. AGCpartnered with UW-Madison on hosting bake trials that brought together and strengthened relationships between professional bakers in the region, AGC was able to leverage this grant for two specific training opportunities for the grain value chain in February 2024. First, we brought together a group of 13 stone millers for Northern Crops Institute's Stone Milling course. Stone millers are a critical aspect of regional grain supply chains and how grain gets from a farm to a consumer. This group of stakeholders is generally very under-resourced - this is the first time a group like this had come together for formal education that any of the participants were aware of. The group spent four days together at the training, a mix of classroom learning and discussion and hands-on demonstrations. The group benefitted immensely both from the knowledge grains and relationship development of spending a week amongst other stone millers who are working to advance processing capacity for regional grains. Second, we were able to support two folks in the region in attending the Bread Bakers Guild of America's annual conference, Camp Bread, and brining information about locally grown organic grains and stone milling to a broader baker community. NY Cornell All of our grad students receive training in plant breeding methods. Miranda Penny, is a third year grad student who oversees this Value-Added Grains research project. Glynwood: Professional Development for Bakers - Baking and Quality Evaluations of winter wheat varieties. Bakers received professional development opportunities by engaging with the research team and other baking professionals in the quality and functionality evaluation of two varieties of winter wheat developed through the arch of this project, first begun in 2011. Protocols for baking quality evaluations were developed and piloted with more than 24 bakers. These protocols can be used in future evaluations. Bakers gained a deeper understanding of the breeding process and factors that impact baking quality and functionality. A network of more than 24 professional bakers are connecting and sharing knowledge through project meetings, activities and direct interactions. Training and Technical Assistance for Growers - Glynwood Operations. Farm Store and Winter Grains and Staples CSA Add-on. (2022-23) Glynwood's Market Coordinator is a part-time position created with project support to develop market and outreach opportunities for items coming through this project in need of technical assistance and early-stage supply chain development and support. The Market Coordinator and Farm Store Manager worked together to create Standard Operating Procedures (SOPs) for Glynwood retail operations and a grain add-on for the established CSA program,catering to over 20 participants who received curated selections from our regional grain producers throughout the winter. Technical assistance for producers who are developing non-commodity products new to market. Provided 1:1 guidance on becoming market-ready, with regulatory compliance including: food safety, labeling, liability, and marketing to more than five local grain farms (Bound Brook Farm, Hudson Valley Hops & Grains, Carbon Sponge, Sun Runner Farm). NYS Local Chapter, Bread Bakers Guild of America. In August 2023, Glynwood partnered with the Bread Bakers Guild of America to launch the first local chapter of the BBGA. Collaborators created a survey for "artisan bakers'' to learn more about barriers to procuring local grains. Fifteen commercial bakers attended the first meeting. Monthly meetings are now held. The group is identifying priorities they would like to focus on including how to source more and a greater variety of local and regional grains, professional skills development, and networking. How have the results been disseminated to communities of interest?ME This project was highlighted in all the presentations listed under Products. Research reports summarizing variety trial results were posted on our Extension website. SDSU The project was presented to organic farmers during farm tours of the Johnson's farm organized by Marble Seed and the Northern Plains Sustainable Agriculture Society (NPSAS) in July 2023. The tour attendees came to visit the plots and information on cultivar performance was provided to them. We participated in the variety showcases in Glynwood, NY in 2023 by setting up an oat display showcasing naked and hulled oat varieties and by providing information on oats to attendees. Both years, grain samples were sent to the bakers/chef to develop a recipe for the event attendees to sample. IL None VT In March of 2024, the Northern Grain Growers Annual Conference was held in Essex, VT. The conference allowed participants to hear about project updates, learn about research results, and participate in sensory grain related activities. There were 125 participants at the 5-hour event.In July of 2024, an in-person event was held at Borderview Farm in Alburgh, VT. The field day allowed participants to view grain variety plots, learn about project results, and participate in a sensory activity. There were 225 attendees at the 5-hour event. WI? UW, AGC: UW-Madison's team has been working on building connections with the community and organizing a variety of showcases and field days. At the Variety Showcase event in 2023, bakers and chefs were paired with breeders and their varieties to generate a unique recipe that showcased grain. The 2023 Variety Showcase was held in Cold Springs, NY. We were paired with Andrew Hutchison of Madison Sourdough to showcase the experimental line 260.06. At the same time, the public could propose potential names to be used in the release of line 260.06 as a new variety. This event allowed the public to interact with the bakers/chefs and breeders and learn about the different aspects of the grains and breeding process. We will be showcasing this variety again at the Variety Showcase in Portland, OR on September 9, 2024. Results have been consistently delivered and shared in each growing season through field days and meetings with the public and stakeholders. We expect to continue working on sharing information and releasing cultivars, which is the ultimate objective of product development and delivery to the community. Project results have been disseminated via AGC's newsletter, website, social media, and other listservs and newsletters of broader network and partner businesses, organizations, and institutions. Meadowlark Organic Field Day - in collaboration with OGRAIN and AGC, a field day at Meadowlark Organics in Ridgeway, Wisconsin highlighted the breeding process for the variety we are releasing as a result of this project. Meadowlark is producing foundation seed of the line 260.06 in preparation for release, with the UW Foundation Seed Program. The field day featured a panel of participants including farmers, bakers and researchers and a visit to the seed production field with Q&A from attendees. UW Organic Grains Field Day - The grains field day held on July 9, 2024 was a participatory event where an overview of the breeding programs was presented, and the varieties being developed were shared directly with the participants of the field day. Promotion and advertising of the event occurred through various listservs targeting potentially interested stakeholders such as the OGRAIN network, the Artisan Grain Collaborative, and associated social media sites. NY Results of our small grains breeding trials are disseminated via email, online web site, and by mail to over 300 stakeholders. Results are also provided at workshops and field days. Glynwood Outreach thorough Glynwood Farm Store Newsletter Glynwood Website Glynwood annual report Meetings, conferences, field days Social media, including reposting content from project partners with project related activities. What do you plan to do during the next reporting period to accomplish the goals?ME Analyze and summarize 2024 trial data in research reports and post them on the UMaine Extension Grains, Oilseeds, and Pulses website. Analyze and summarize results of the locally milled flour nutritional composition study. Finish two fact sheets, one on winter survival of fall-planted grains and one on weed management of organic grains. NY Our plan is to continue the evaluation of winter and small grains varieties grown under organic management. Free-threshing spring emmer will continue to be evaluated for yield and threshability. Free-threshing spring einkorn lines will be increased for subsequent preliminary yield trials. Early generation free-threshing spelt, emmer and einkorn populations will be planted for an initial evaluation of winter-hardiness. WI Continue the variety trials and variety development for hard red winter wheat. IL During the next reporting period we will conduct on-farm evaluations of hard and soft wheat varieties and advanced breeding lines. In addition, we will evaluate grain yield and kernel hardness among the 244 new breeding lines that we developed for the purpose of developing a new value-added wheat variety with unique kernel traits. To reach communities of interest, we will continue to present our research at field days. We will also publish our findings about laboratory grain quality traits and their suitability for screening organic grain for end-use quality. SDSU We will conduct variety trials for naked oat, naked barley, emmer wheat, and spring wheat under organic management in Madison, SD. We will work with Cornell University and seed companies for the release of the experimental line in the region. We will continue the development of new naked oat breeding lines and share results with organic producers at field days in South Dakota.
Impacts
What was accomplished under these goals?
Objective 1 NY Variety development: Early generation populations of free-threshing, winter-type spelt, einkorn, and emmer were advanced in the greenhouse. Free-threshing spring emmer lines were evaluated in preliminary and replicated yield trials, and nine lines selected for yield and threshability were grown in a seed increase. Previously selected free-threshing spring einkorn lines were grown in headrows. Threshability and kernel quality of the spring emmer and einkorn populations were evaluated. During the 2024season, we coordinated yield trials for the following small grains that were grown on certified organic farms at the indicated on-station locations. Soft Winter Wheat (8 entries): IL, ME, NY, WI, VT Hard Winter Wheat (18 entries): IL, ME, NY, WI, VT Winter Naked Barley (5 entries): IL, NY, WI Winter Spelt (9 entries): ME, NY, VT Winter Rye (10 entries): ME, NY, VT Winter Triticale (9 entries): ME, NY, VT Spring Wheat (18 entries): : ME, NY, SD, WI, VT Spring Naked Barley (5 entries): ME, NY, SD, WI, VT Spring Naked Oat (16 entries): IL, ME, NY, SD, WI, VT Spring Emmer (8 entries): ME, NY, SD, VT IL We evaluated the agronomic performance of multiple varieties of soft red winter wheat and hard red winter wheat on an organic farm near Danforth, Illinois. Many of the soft red winter wheat lines from the University of Illinois performed well in our trials andone is being considered for variety release. We evaluated several laboratory-based grain quality traits on grain samples from organic trials in Danforth, IL, New York, and Maine.We analyzed the grain quality data to determine which traits should be used to screen new germplasm with unknown end-use quality. We determined that similar to what is known about wheat grown under conventional management, kernel hardness is the main trait determining end-use classificationfollowed by flour protein percentage. WI On-farm evaluations of hard red winter wheat lines have been performed in collaboration with organic farmers to evaluate the performance of the elite lines on cultivar development and release.A total of 15 crosses have been obtained each season and F4 populations from these crosses were planted in the field for the 2023-2024 growing season. We planted grain increases of promising hard red winter wheat lines and spring naked barley. The grain will be tested using lab quality tests and also used in artisanal baking evaluations with the collaboration of a group of artisanal bakers. The line 260.06 as being a top performer for artisanal baking. Based on this testing, line 260.06 has been selected for release. SDSU Variety development:Eleven SDSU naked oat breeding lines were entered in the naked oat variety trial. We identified one experimental line, SD120601, which ranked first for grain yield when averaged over multiple states and years (2021-2013) and exhibited acceptable agronomic and quality characteristics. Seed increase and purification was performed during the 2024 growing season. The breeding line will be considered for release by South Dakota Agricultural Experiment Station and Cornell University in 2024-2025. Rancidity development was monitored at 3, 8, and 13 months of storage, by measuring free fatty acid content, peroxide value, hexanal content, and oxidative stability index. The rancidity parameters measured in samples subjected to dehulling did not significantly differ from the control samples (no dehulling). These findingssuggest that when naked oats are stored at appropriate moisture and temperature conditions, dehulling for 1 min at 100 psi does not affect rancidity development during the first year of storage. Objective 2 VT Organic Seedborne Disease Surveys: Farmers and seed businesses were solicited for entries into the seed survey in the winter of 2024. Thirty-two samples were received between Sept. 1, 2023, and Sept. 1, 2024, farm-saved and commercial samples of wheat, barley, and rye were collected by co-PDs from their project regions and sent to the UVM PDC for seed health assessment.We found infection frequencies ofBipolarisat 8.3%,Fusariumat 3.8%,Microdochiumat 0.6% ,Pyrenophoraat 2.1%,Parastagonosporaat 1.4%, andUstilagoat 2.6% within the organic seed lots tested. The University of Vermont Extension Northwest Crop and SoilsProgram conducted a trial consisting of three different aerated steam treatments to assess the efficacy of steam treatment in reducing the incidence of loose smut in spring barley.The UVM PDC's preliminary assays have yielded promising results for the reduction of Bipolaris (5.5-6.0%), Fusarium (8.0-21.5%), Pyrenophora (4.0-10.5%), Ustilago spp. (0.8-1.4%) and secondary molds (13.0-45.0%) with little effect on germination of 5 wheat varieties tested. ME A 4th year of winter grain survival surveys were conducted in Maine. Eighteen fields of winter rye, wheat, barley and triticale five farms were tracked from planting until harvest with the goal of identifying the leading causes of winterkill and winter damage in Northern New England. The snowpack was light this winter but temperatures were mild and most sites exhibited good survival. One farm was an exception with nearly 100% winterkill due to frost heaving on their five fields of winter wheat and rye. Objective 3 WI AGC worked across the value chain with our farmer, processor, and end-user stakeholder community to understand the challenges and opportunities for increasing the accessibility of diversified grain production. Where these efforts stood out was in development of the food-grade grains track of The Land Connection's Organic Grain Conference which AGC hosted this year. Session topics included oat breeder updates with fellow project members, a session on beginning organic production, value-adding opportunities through malting, and growing grains on a small scale specifically for artisan bakers. ME Eight small-scale flour mills submitted samples of stoneground flour produced from locally grown hard red wheat for nutritional analysis . NY AMeta-analysis of enterprise budgetsfor conventional/organic grain productionwill include a study of grain transportation costs and optimal siting for processing capacity.Glynwood assessed retail outlets, accessibility of products to consumers in NYC, Hudson Valley and held stakeholder meetings in the Hudson Valley CSA Network. The Grains and Staples "add-on" to theGlynwoodCSAwas offered for the second year. Objective 4 VT Sensory Summary A panel of trained tasters in the University of Vermont Extension assessed the sensory characteristics of artisan sourdough breads that were baked using varieties of winter wheat. In 2023, bakers from King Arthur Baking Company and Red Hen Baking Company used flour milled from the winter grains, and a standard recipe and process, to bake test loaves of artisan bread that were submitted to the UVM trained panel for evaluation. The trained panel used a method called Profile Attribute Analysis to objectively assess the aroma, flavor, and texture of each bread sample. Glynwood has partnered with the Bread Bakers Guild of America to launch the first local chapter of the BBGA. Glynwood staff June Russell and Karen Bornarth of the BBGA co-facilitated 5 chapter meetings. 25 participants signed up for the email list. WI The University of Wisconsin at Madison (UW) held a field day in the summer of 2024. Integrating and communicating with participants across the small grain value-added chain. OSU The Culinary Breeding Network organized a Variety Showcases at Glynwood on October 16, 2023 - a one-of-a-kind event uniting plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, and all those who share a deep passion for the local food system. The event highlighted culinary grains, including wheat, rye, oats, barley, and corn. Over 200 attendees enjoyed 40+ tasting tables, each featuring a chef-prepared dish highlighting an important variety.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2024
Citation:
Sandro P, Bhatta M, Bower A, Carlson S, Jannink J.L., Waring D.J., Birkett C, Smith K, Wiersma J, Caffe M, Kleinjan J, McMullen M.S., English L, Gutierrez L*. 2024. Genomic prediction for targeted populations of environments in oat (Avena sativa L.). Crop & Pasture Science. Accepted (December 2023).
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Massman, C., B. Meints, J. Hernandez, K. Kunze, K.P. Smith, M.E. Sorrells, P.M. Hayes, and L. Gutierrez. 2023. Genomic prediction of threshability in naked barley. Crop Science 63: 674 689. https://doi.org/10.1002/csc2.20907.
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Kunze, K. H., B. Meints, C. Massman, L. Guti�rrez, P.M. Hayes, K.P. Smith, and M.E. Sorrells.2024. Genotype � environment interactions of organic winter naked barley for agronomic, disease, and grain quality traits. Crop Science, 119. https://doi.org/10.1002/csc2.21195
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Stedden, C. G., Silva, E. M., Ryan, M. R., Mallory, E. B., Darby, H., Dawson, J. C., Hartman, A., & Sorrells, M. E. (2024). Organic small grain production in the Upper Midwest and Northeast: Challenges and lessons learned. Agronomy Journal, 1-19. https://doi.org/10.1002/agj2.21658
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2023
Citation:
Gautam, A. 2023. Effect of genotypes on rancidity development during storage of naked oats. MS Thesis. South Dakota State University. "Effect of Genotypes on Rancidity Development During Storage of Naked O" by Aastha Gautam (sdstate.edu)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Gautam, A. Krishnan, P., Caffe, M. 2023. Effect of genotype and mechanical damage on rancidity development in naked oats. ASA, CSSA, SSSA Meeting. St. Louis, MO, October 29-November 1.
- Type:
Other
Status:
Published
Year Published:
2023
Citation:
Malacarne, J.G.; Bilinski, C; Wyatt, B; Leavitt, K. The Use of and Interest in Ancient Grains in Northeastern Institutional Kitchens. 2023. https://digitalcommons.library.umaine.edu/cgi/viewcontent.cgi?article=1042&context=eco_facpub
|