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Back in time | Retracing the path to diversity

Industrial bread production is based on speed, scale and uniformity. To supply this system, industrially grown grain is limited to a few, highly controlled varieties. But greater diversity would make grain crops more adaptable and therefore more sustainable in the long run. How are some plant breeders, farmers, millers and bakers retracing the path to ancient, diverse grains that will see us eating healthier, tastier bread into the future?

http://sustainablefoodtrust.org/articles/back-in-time-retracing-the-path-to-diversity/