One of the questions most farmers have when contemplating growing small grains is: how will I market them? Are there ways to capture a premium on my crop?

In this session you’ll hear the story of two different businesses that make the most of grains.

Tyson Devitt grew up farming with his dad and brother, and now his wife Angela is also on the team. In 2020, Angela started a milling business, stone-milling the grain they grow into high quality flour blends. Hear from both of them about how this innovation has impacted their business, from seed to flour!

Dianne Wolters and Michelle Reilly are sisters who have both helped to build their family business, Everspring Farms.

Everspring specializes in sprouted grains and flours and work with over 30 different grains and seeds in their facilities located in Seaforth Ontario. As the second generation helping to build Everspring, they are also the founders of the retail brand Second Spring Foods and the Sprouted Mill & Bakery to bring their diverse range of sprouted grains and flours to retail customers and their local community.

EFAO’s Small Grains Network is funded and supported by the Weston Family Foundation’s Soil Health Initiative.