Northern New England Local Bread Wheat Project – Local Bread Wheat in Quebec

by  on Jun 1, 2011

Northern New England Local Bread Wheat project participants travel north of the border to see how Quebecois farmers, millers, and bakers are growing and using wheat.

Along with farmer/millers Jim Gerritsen and Matt Williams, researchers Ellen Mallory of UMaine and Heather Darby of Univ. of Vermont discuss what we learned. Agronomist Elisabeth Vachon explains her role connecting the Moulins de Soulanges mill with small farmers to improve bread wheat quality. Farmer Daniel Gosselin discusses how wheat fits on his farm, an organic dairy and artisan cheesemaking operation.

Northern New England Local Bread Wheat project participants travel north of the border to see how Quebecois farmers, millers, and bakers are growing and using wheat.

Along with farmer/millers Jim Gerritsen and Matt Williams, researchers Ellen Mallory of UMaine and Heather Darby of Univ. of Vermont discuss what we learned.

At La Meunerie Milanaise, proprietor Robert Beauchemin explains his operation, including grain testing and milling. Then, in Montreal, we tour Premiere Moisson, a bakery chain which is the major user of Quebec wheat.

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