Heritage Varieties are the Future of Wheat
By Dave Carter
-Published in Natural Foods Merchandiser, December 2010
Wheat is going back to its roots.
For the past half century, farmers and bakers have been shortchanged as the gene pool of available wheat varieties has systematically narrowed. Many varieties have gone by the wayside as seed breeders and farmers propagate only those grains that produce top yields and are easily harvested by large machines.But the limitations of these intensive monoculture practices have become increasingly evident in the fields and on store shelves. Bugs that find the predominant variety of wheat tasty multiply rapidly when there is a virtual smorgasbord available from horizon to horizon. Weeds, too, love fields planted with identical crops year after year.