5th Annual Hudson Valley Value-Added Grain School: Developing Markets for Local Grains
Friday, February 1, 2019,
9:00 AM -
focus this year is on accessing and
developing markets for value-added grains, with topics to include current grain
market sectors and their quality requirements, developing direct markets to
consumers, developing a grain-processing enterprise, distribution strategies,
accessing capital, and marketing tools. An
extended panel discussion in the morning
will feature representatives from the milling, malting, distilling, and feed
sectors.Afternoon sessions will feature
presentations by small- and larger-scale grain-processing enterprises.
*Registration includes lunch.
Check-in at 9:00 a.m. and Program from 9:30 a.m. until 4:00 p.m.
Fischer who, with his wife Fran, produces stone-ground wheat
and specialty flours (rye, spelt, emmer) and corn meals from grains purchased
from local and regional farmers at a restored mill (est. 1730) in Doylestown,
Valley Mill (http://castlevalleymill.com/)
sells to bakeries and restaurants and to consumers through retail outlets and
an on-line store.
who grows and processes grain on his organic farm near Hillsborough, NJ, for
direct sale to consumers.He currently
produces raw rolled oats, wheat, einkorn, and barley and is experimenting with
Estabrooke, of Breuckelen
who has been making craft spirits “from scratch” using New York grown wheat,
rye, corn, and barley since 2010.
and Jeanette Nesel, of Hudson
Valley Malt (http://www.hudsonvalleymalt.net),
an artisan craft malthouse in
Germantown, NY, who are passionate about buying only local grains and malting
them for local brewers and distillers.
Vince Bruno of Bruno Farms Custom Feeds (Hudson, NY), who since 1995 has grown and
purchased local grains to make custom feeds for livestock owners in the
June Russell of GreenMarket/GrowNYC, an expert on value-added grain markets and an innovator
in grain distribution.
Melodia of the Center for Agricultural Development and
Entrepreneurship (CADE) who has
developed a marketing toolkit for farmers for value-added products.
Dyck (OGRIN), an organic researcher specializing in
the production, processing, and marketing of value-added grains.
burgeoning local grain economy provides opportunities for many farmers, e.g., vegetable
growers who can now profitably add grains in their rotations to reduce pests
and improve yields and dairy farmers looking to diversify into new
enterprises.The 5th Annual
Hudson Valley Value-Added Grain School will bring together farmers, entrepreneurs,
grain buyers, and consumers to learn and network.
NE SARE Research and Education grant project Farmer-generated training and equipment solutions for producing and
processing value-added grains has
helped to fund this event.
Early-bird Event Fee: $40 per person; $60 after January 29
Pegasus Restaurant and Banquet Hall
10885 Route 9W
Coxsackie, NY 10885