Roasted Freekeh Pilaf from
Ziyad Brothers Importing
Supply Issues
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Come visit us at
Winter Fancy Food Show
Booth #663
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© 2013 F. Gaviña & Sons, Inc.
Successful partnerships
in every cup.
Gr o
From a commercial formulation point of
view, the biggest challenge to an expanded
ancient grains market is supply. Oldways'
Harriman recalls a manufacturer who came
up with great products using amaranth. "But
they quickly determined that, with the volume they'd need for any successful product,
they would use up the world's known supply
of amaranth in just a few months," she says.
"These grains are natural products. We can't
just turn a spigot in a factory somewhere and
get more of them."
Not so long ago, many of these grains,
including quinoa, were grown only to feed
local populations and were even considered
peasant food. "And now it's so in vogue,"
says Cox. The surge in demand has taken
many suppliers by surprise, he says, but
the Bob's Red Mill team expects growers
to adjust for more growth. "It's creating a
lot of value for them too, because ... they're
high-value commodities for [the growers],"
he adds.
"We worked with our partners on the
farm so they were prepared and encouraged
them to plant other grains like sorghum,"
which has become the grain to watch, Cox
says. "We're amazed to see people sample
it. They're all over it. Watching us convert
people from a one- or two-grain lifestyle to
opening the door for other grains—that's
our whole mission."
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Gaviña Gourmet Cofee Roasters
Denise Shoukas is a contributing editor to
Specialty Food Magazine.
Winter Fancy Food Show Booth 663
NOVEMBER/DECEMBER 2013
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