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Grain Processing: Adding Value to Farm Products

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  • 1. GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS VALUE-ADDED TECHNICAL NOTE Abstract: Value-added processing is a strategy used by some grain growers to keep their farming operations viable. This publication introduces ideas that have worked for some farmers, provides sources for equipment, and lists sources of further information.By Janet Bachmann and Lance GegnerNCAT Agriculture Specialists Table of ContentsNovember 2002 Introduction ................................................. 1 First, Learn about Regulations .................... 1 INTRODUCTION Whole-grain Flour ....................................... 2 Additional Products ..................................... 3 Farmers who grow oats, wheat, rye, bar- Animal Feed ................................................ 4ley, corn, and other grains are looking for ways Cooperatives .............................................. 5to command better prices. But while many Educational and Training Resources .......... 6farmers dream of getting a share of the value Summary .................................................... 7that is added to their crop after it leaves the Further Resources ...................................... 7farm, only a few actually succeed. Those who References ............................................... 10do increase their profits through on-farm pro- Appendix ................................................... 10cessing generally don’t get there quickly oreasily (Kessler, 1989). Adding value requiresdoing more work, investing in additional sup-plies and equipment, possibly hiring more The following examples of grain farmers whohelp, and definitely dealing with additional rules have gone into a variety of processing enterprisesand regulations. are just that: examples. They are presented not to suggest a specific blueprint but to give ideas about what can be done. FIRST, LEARN IRST ABOUT REGULATIONS EGULA Hilgendorf’s Whole Grain Milling Company, just outside Welcome, Min- ©www.ClipArt.com2002 nesota, is an example of a successful on-farm milling operation. Lyn and Doug Hilgendorf have been farming or-ATTRA is the national sustainable agriculture information service, operated by the National Centerfor Appropriate Technology through a grant from the Rural Business-Cooperative Service, U.S.Department of Agriculture. These organizations do not recommend or endorse products, companies,or individuals. NCAT has offices in Fayetteville, Arkansas (P.O. Box 3657, Fayetteville, AR 72702),Butte, Montana, and Davis, California.
  • 2. he says, with a chuckle. “I motorized it right Related ATTRA publications: away. Then I answered an ad for a mill that would ‘make cake flour with your own grain.’ Evaluating a Rural Enterprise I got one of them and it speeded up the pro- Adding Value to Farm Products: An Overview cess.” Then someone referred him to a bakery Direct Marketing that used whole-wheat flour. Keys to Success in Value-Added Agriculture He is now using a mill that runs off a trac- Organic Marketing Resources tor, “bought used and rebuilt to serve the pur- “Green” Markets for Farm Products pose.” The flour is packaged in 50-pound Eco-Labeled Foods: Profit or Problems? food-grade paper bags, which he says can be Marketing Organic Grains found in any large city. In regard to wheat Moving Beyond Conventional Cash Cropping varieties, Larry says he is using an old standby Organic Livestock Feed Suppliers variety. He advises would-be flour makers to Alternative Agronomic Crops experiment to find the right variety for their own markets. “Grind a gallon of each [of sev- eral varieties] and go to the baker [with the flour] to find what works well for them. Stayganically for about 15 years. Their crops include with that variety so that the flour will be consis-corn, soybeans, oats, wheat, rye, and buckwheat.About ten years ago, Doug and hisbrother Ralph began to discuss process-ing and marketing their own grains.“The price of grain was below the costof production,” says Ralph. Grains arenow milled, mixed, and bagged on thefarm and sold to individuals, retail out-lets, and bakers. Ralph notes that sincethe products are for human consump-tion, it is important to keep everythingclean—free of dust, cobwebs, and ro-dents. In regard to information sources,Ralph said that some could be found inthe public library and others through ©www.ClipArt.com2002the local Extension Service. However,he strongly advises anyone consideringprocessing to talk with state Depart-ment of Agriculture officials first to learn about tent for the baker from batch to batch.” (Nordhus,regulations (Hilgendorf, 1999). 1999) Another Kansas couple who started home- scale grain grinding that grew into a business are WHOLE-GRAIN Gerry and Larry Yost. In an interview a number of years ago for The Furrow (Kessler, 1989), Gerry FLOUR told about the many details that needed atten- tion: “I didn’t have any trouble coming up with a name and a logo, but after that, I really didn’t Larry Nordhus, a Kansas wheat, corn, and know where to begin. Fortunately, I’ve been ablesoybean grower, has been grinding whole-wheat to find a number of people with answers whoflour for “10 or 15 years.” He grinds the whole have been willing to help me. But even with that,berry, including bran and germ. He says he there are so many decisions to make and detailsstarted out doing a little bit for relatives for their to work out that it’s almost overwhelming.” Thehome baking. “I started with a hand-crank mill,” task list included:PAGE 2 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS
  • 3. • Remodeling a room, making changes to com- ply with health department regulations ADDITIONAL• Modifying two kitchen food mills to handle a larger volume of grain PRODUCTS• Locating weighing and packaging equipment• Finding someone to design a logo David Vetter returned to his family’s 280-acre• Getting labels printed farm in 1975 intending to grow grains organically• Lining up a packaging supplier (Vetter, 1999; Cramer, 1993). Dave soon realized Gerry advises starting out with a top-quality that to really succeed as an organic grain farmer,product, preferably one that has some feature learning to grow organically was only half thethat sets it apart from the competition. The Gra- battle. He’d also have to help develop the pro-nary, as she calls her enterprise, sells only wheat, cessing and marketing infrastructure to deliverfarm-grown without insecticides. All of the grain those grains to consumers. In 1980, Dave andis thoroughly cleaned at a nearby elevator, then his father, Don, invested $170,000 to build a smalltested at a private laboratory to make sure its grain-cleaning plant. The operation has grownprotein content and baking quality meet Gerry’s into Grain Place Foods, Inc., employing 13 peoplestandards. full time to grow, clean, process, package, and Her primary product is whole-wheat flour market grains and beans for its own line of prod-packaged in 2– and 5–pound plastic bags. Whole- ucts as well as for other food companies.kernel wheat, a cracked-wheat cereal, and a com- The facility includes grain storage with forced-bination pancake-and-waffle mix Yost developed air drying capability; a state-of-the-art gas-firedherself complete her product line. Each item is infrared processing toaster (to stabilize the oilsalso packaged in smaller plastic bags and deco- in the grains); bagging, packaging, and labelingrated glass jars for sale as gifts. Recipes and tips equipment; and a refrigerated warehouse. Grainfor storing whole-wheat products are included Place Foods products include:with each item. They are sold in stores and gift • Ready-for-retail and bulk flaked cereals andshops in north-central Kansas. mixes, including rolled oats, wheat, barley, rye, rice, triticale, spelt, kamut, and soybeans • Microwave and regular popcorn • Organic livestock-feed ingredients, including full-fat soymeal, cracked corn, and crimped oats and barley • Organic birdfeeds Although the business was initially conceived as a way to add value to grains grown on their own farm, Dave says they now grow only 3 to 5% of the grains processed. Additional grain is purchased from organic farmers from as far away as Canada and Nicaragua. In regard to the difference between the price that farmers receive for their grain and the retail price of the final product, Dave says, “Sometimes they think they are being gouged. But that’s be- cause few of them are aware of the costs and work that go into cleaning, processing, packag- ing, and marketing.” He cites some examples: • The labeling machine that prints lot numbers ©www.ClipArt.com2002 and expiration dates on packages costs about the same as a used, mid-sized tractor in good condition. //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS PAGE 3
  • 4. • Nutrient analyses to comply with FDA nutri- feed. More people than us would want it. Maybe tional labeling requirements cost from $500 this is what we should do. It has taken much to $6,000 per product. The costs of organic longer than we ever anticipated. I learned a lot certification, licensing, permitting, and plant more about business than I ever wanted to know; and scale inspections all add up. To satisfy we’re not business people. We’re farmers who buyers’ requirements, the farm and process- are trying to get this thing started because we ing plant have been certified by as many as think there’s a need for it.” five different groups. The mill has its own siding platform where a• Economies of scale determine the cost of dis- railroad car or truck can dump feed into a chute. tribution. “It costs 15 to 30 There an auger picks it up and cents a pound to ship a pal- carries it to a bucket elevator that let. But I can send a semi- can take the grain anywhere in- load for less than six cents a “We’re farmers who are side. Counting the outside bins, pound.” trying to get this thing the mill can store about 20 Dave emphasizes that high started because we traincar loads in a number of dif-quality is important. “Post-har- think there’s a need for ferent storage hoppers. Thisvest handling and storage it.” gives the facility a lot of flexibil-present a big opportunity for Gerry Coleman ity in creating custom mixes. Thefarmers to improve quality, and mill has a full range of internalthey’ll be rewarded in the mar- equipment: grinders, mixers,ketplace,” he says. “Most of the baggers, and equipment topremium is for the extra care and service you steam, cool, and pelletize feed. It has chutesprovide that high-quality product.” above the truck loading area and a scale to weigh Dave strongly encourages anyone consider- vehicles. A platform next to the bagging stationing starting a value-added business to take the also facilitates truck loading.University of Nebraska’s “From Product-to- Freshness is a primary concern—once a grainProfit” course offered through the Food Process- is ground, it starts to oxidize. Another difficultying Center Business Development Office (see Edu- is state regulations. “You have to register feedcational Training Resources). He says it is the in each state where you sell it,” Gerry explains.best entrepreneur-training program in the U.S. “You have to tell the department of agricultureOf those who complete the course and then start there exactly what’s in it: protein, fat, fiber, etc.their own business, 80% are successful, compared So there has to be enough volume for a mix in ato a national average of only 8%. He also notes state to pay the registration fee there.”that of those who take the introductory course, A similar operation is that of Mel Gelsinger80% decide not to go into a value-added busi- in Robesonia, Pennsylvania (Cicero, 1995). Whenness. Mel switched from conventional to organic pro- duction, he had trouble finding outlets for much of his organic corn, soybeans, and small grains. A NIMAL EED F Then he met some farmers who wanted to raise their livestock organically but couldn’t find or- Animal feed production is another niche for ganic feed. For six years, he sold whole corn andgrain growers. The Vermont Organic Grain Com- soybeans, and the farmers did their own milling.pany was founded as a result of Gerry Coleman’s Then he was convinced to put up a mill. Hissearch for organic feed grain (Kittredge, 1995). fully computerized mill and storage bins costTo put the story in a nutshell: Gerry and others $320,000. The mill became operational in 1982,were looking for a bulk storage facility and found with his own crops accounting for only three per-an abandoned grain mill instead. “We weren’t cent of his milling volume. It supplies feed forlooking for a facility like this. But we turned this broiler operations, dairy and beef cows, horses,up and said, ‘Bingo!’ There’s a need for organic and exotic livestock.PAGE 4 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS
  • 5. bakery and grain elevator, thus minimizing the amount of borrowed money needed. COOPERATIVES OOPERATIVES For producers exploring the possibility of forming a marketing cooperative, the best source More than 1,000 North Dakota, Minnesota, of information is USDA’s Rural Business andand Montana wheat farmers joined forces to form Cooperative Development Service (RBCDS). Thea cooperative to turn their top-quality hard am- RBCDS helps farmers and rural residents formber durum wheat into pasta. The Dakota Grow- cooperative businesses and improve the opera-ers Pasta Company in Carrington, North Dakota, tions of existing cooperatives. They provide tech-produces and markets spaghetti, linguine, nical assistance, conduct cooperative–related re-fettuccine, macaroni elbows, and egg noodles. search, and provide informational products toThe company shipped its first product in Decem- promote public understanding of cooperatives.ber 1993; it is now the third-largest pasta com- For additional information contact:pany in the U.S. The farmer-owners’ initial in- USDA/RBCDS Cooperative Servicesvestment of $12-million dollars (based on bush- AG Box 3255els delivered, minimum 1,500 bushels) was used Washington, DC 20250-3255to raise the $42–million capital investment that (202) 720–7558built the mill and pasta plant. A nine-member e-mail: coopinfo@rurdev.usda.govboard of directors, all active farmers, oversees http://www.rurdev.usda.gov/rbs/coops/all aspects of the business. In May 2002, the mem- csdir.htmbers of the cooperative voted to change to a com-mon stock corporation. For additional informa-tion about Dakota Growers Pasta Company, visit<http://www.dakotagrowers.com/>. Liz Reinhiller, who works with the DakotaGrowers Pasta Company, says that the coopera-tive concept is a good one. If farmers who havea crop that is special to their area can get togetherand can find a market, they can put together a USDA/RBS Publicationsbusiness plan and build a solid business team. Available from ATTRAShe notes that some ventures have failed because (call 1-800-346-9140 to receive a copy)they didn’t have a good marketing or businessplan, and may not have had a good management Cooperative Services: What We Do,team with the best interests of the growers in How We Workmind (Reinhiller, 1999). How to Start a Cooperative The Mountain View Harvest wheat growers’cooperative in Colorado has gotten into the whole- Small Fresh Fruit & Vegetablesale bakery trade with “par-baked” (partially Cooperative Operationsbaked) breads (Campbell, 1997). This is a grow- Understanding Cooperatives: Aging segment of the baking industry, in which Marketing Cooperativesbreads and rolls are baked to within ten percentof completion, then flash-frozen and shipped to Cooperative Feasibility Study Guiderestaurants. Critical to the birth of Mountain Cooperative Farm Bargaining & PriceView Harvest was a grant from USDA Rural Busi- Negotiationsness and Cooperative Development Service for a Cooperative Marketing Agencies-in-business feasibility study. Members had someideas for products, but they knew they needed a Commonthorough marketing study to find out what wastruly promising. Grower-members raised $5-million of the $6-million needed to purchase a //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS PAGE 5
  • 6. tana, and South Dakota for promotion and mar- ket development of crops grown in the four-state EDUCATIONAL AND DUCATIONAL region. The Institute provides educational courses, customized training, and technical as- TRAINING sistance in many value-added, processing, and marketing areas for northern crops. RESOURCES Northern Crops Institute Bolley Drive Fargo, ND 58105–5183 A 2001 award from the USDA created the Ag- (701) 231–7736ricultural Marketing Resource Center (AgMRC). http://www.northern-crops.comThe AgMRC brings together experts from four The American Institute of Baking is a non-of the nation’s leading agricultural universities— profit center for education and research that of-Iowa State University, Kansas State University, fers correspondence courses, seminars, and cus-the University of California, and Oklahoma State tomized training, as well as books and technicalUniversity—into an electronically based center to bulletins on all aspects of baking.collect and interpret information about value- American Institute of Bakingadded agriculture. The AgMRC will create an 1213 Bakers Wayelectronic hub that connects producers and busi- PO Box 3999nesses to knowledge, research, organizations, Manhattan, KS 66505–3999business resources, and ongoing activities in the (785) 537–4750, (800) 633–5137, Fax: (785)agricultural sector. The Center has an online di- 537–1493rectory listing value-added state resources (See http://techserv.aibonline.orgFurther Resources: Websites). Kansas State University is the only univer- Many state land-grant university departments sity in the world offering a four-year degree pro-of food science and state departments of agricul- gram in milling and a separate program in bak-ture are good places to begin gathering informa- ing. Dr. Dale Eustace, head of the Departmenttion. Some states have specific agricultural de- of Milling, Kansas State University, offers thisvelopment centers to assist their producers in advice to farmers considering on-farm grain mill-developing new agricultural products and mar- ing:kets for adding value to their farm products (see • Stay with whole-grain flour. A stone mill forFurther Resources: Some State Sources of Value- small- to medium-scale whole grain flour pro-Added and Development Information). duction can be purchased for $15,000 to The Nebraska Food Processing Center Busi- $20,000. A stone mill will work well for mostness Development Office has an Entrepreneur As- people. You can adjust the stones to get thesistance Program that offers the “Recipe to Real- appropriate grind, experimenting to see whatity” seminar, “Product to Profit” individualized suits your market. A tabletop grinder can beconsultation, and additional assistance to help used, but the capacity of these is low.existing businesses expand into new markets. For • To process wheat into white flour, a businessinformation about these and other services, con- would need to invest a million dollars or moretact Arlis Burney at: for the mill alone. Additional capital would Nebraska Food Processing Business be needed for other components of the facil- Development Office ity. University of Nebraska–Lincoln • Call your state capital to find out who handles 60 Filley Hall regulations. In some states it is the depart- Lincoln, NE 68583–0928 ment of agriculture. In other states it will be (402) 472–8930, Fax: (402) 472–8831 another agency. http://www.fpc.unl.edu/ Dr. Eustace is willing to talk with people who The Northern Crops Institute is a collabora- call, and he can provide help specific to your situ-tive effort among North Dakota, Minnesota, Mon- ation. He can be contacted at:PAGE 6 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS
  • 7. Dr. Dale Eustace Don Hofstrand Department of Milling 2023 S. Federal Ave. Kansas State University Mason City, IA 50401 Manhattan, KS 66506 (641) 423–0844, Fax: (641) 423–2642 (785) 532–4063 e-mail: dhof@iastate.edu e-mail: dde@wheat.ksu.edu USDA Farmer Direct Marketing http://www.ams.usda.gov/directmarketing/ SUMMARY UMMARY index.htm USDA Farmer Direct Marketing website is an Resources for specific information on grain excellent source of publications, resources, andprocessing are fairly scarce and hard to find. Most links to direct marketing materials. It also has aof the farmers interviewed developed their prod- Farmers Market Directory and a Directucts through their own trials and errors. Value Marketing Resources by State listing.can be added to grains in many different ways,resulting in the development of new products or University of Georgia Extensionthe improvement of existing ones. Anyone in- http://www.ces.uga.edu/pubcd/b1051-w.htmlterested in starting a food processing business Online publication Getting Started in the Foodhas to spend a great deal of time looking for in- Specialty Business.formation on such topics as federal and stateregulations, labeling, ingredients, packaging, fi- Illinois Institute for Rural Affairsnancing, and marketing. http://www.iira.org/pubsnew/publications/ IVARDC_Other_5.pdf Online publication Starting a Value-Added FURTHER Agribusiness: The Legal Perspective. RESOURCES Minnesota Department of Agriculture http://www.mda.state.mn.us/dairyfood/ startingfoodbiz.pdf WEBSITES Fifty-six page online publication Starting a FoodAgricultural Marketing Resource Center Business in Minnesota.http://www.agmrc.org/ The Agriculture Marketing Resource Center North Dakota State University Extension collects and interprets information about value- http://www.ext.nodak.edu/extpubs/agecon/ added agriculture. The Center is creating an market/ec1137w.htm electronic hub that connects producers and Online publication Developing a New Co- businesses to knowledge, research, Owned Agricultural Business: How Do We organizations, business guidance, and ongoing Start a Value-Added Firm? activities in the agricultural sector. The Center has an online directory listing value-added state University of Tennessee Extension resources. http://www.utextension.utk.edu/pbfiles/ pb1399.pdf Mary Holz-Clause Online publication Getting Started in a Food 101B EES Building/Haber Road Manufacturing Business in Tennessee. Ames, IA 50011 (515) 294–0648, Fax: (515) 294–0684 e-mail: mclause@iastate.eduor //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS PAGE 7
  • 8. Wisconsin New Farm Options Starting a Small Food Processinghttp://www.uwex.edu/ces/agmarkets/ Enterprise. 1996. By Peter Fellows, Ernesto A web-resource from University of Wisconsin Franco, and Walter Rios. 123 p. $15.00. Extension that provides information about new Brings together important aspects of both the niche markets and business start-up issues, and technological and business skills needed to start about others like you who are pioneering new and operate a small food–processing business farm-food ventures. successfully. The emphasis is on thorough planning before the enterprise is established and BOOKS then on careful control of production toEducational Concerns for Hunger Organization minimize costs and maintain the desired product(ECHO) on-line Book Store: quality. Traditional Foods: Processing for Profit. Baking for Profit. 2000. By George Bathie. 1997. Peter Fellows, editor. $45.00. 124 p. $17.50. Deals in part one with basic concepts of hygiene, Intended to help people establish a successful processing methods, and quality assurance. Part bakery business or improve an existing small two covers all kinds of processed foods. bakery. Takes the reader, step by step, through Emphasis is placed on quality-control aspects of the stages of market research to establish raw-material selection, processing, and evidence of a need for a bakery business in a packaging. particular location, and methods for determining the likelihood of success. Small-Scale Milling. 1994. By Lars-Ove Jonsson, David A. V. Dendy, Karen Order from: Wellings, and Varis Bokalders. 129 p. Educational Concerns for Hunger $29.50. Organization (ECHO) Essential reading for anyone involved in the 17391 Durrance Road milling of cereals in developing countries; target North Fort Myers, FL 33917 reader is the extension agent promoting (239) 543–3246, Fax: (239) 543–5317 improved small-scale milling. It covers http://echonet.org/shopsite_sc/store/ technical, economic, social, and nutritional/ html/foodprocessing.html health aspects of milling. Volunteers in Technical Assistance (VITA) publications (see their complete catalog at http://www.vita.org/publi- cations/pubcat.htm). Small Scale Maize Milling. VITA Publication. 143 p. $16.50. Describes various milling techniques for production of whole meal, bolted meal, and super-sifted meal. Covers all processing stages. Grain Mill for Home Use. By Walter B. Booker. VITA Publication. 9 p. ©www.ClipArt.com2002 $5.25. Easy-to-build wooden grinder for corn, wheat, and other grains.PAGE 8 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS
  • 9. Home Flour Mill. By Walter B. Booker. The Bread Builders: Hearth Loaves and VITA Publication. 14 p. $5.25. Masonry Ovens. 1999. By Daniel Wing This mill is made almost entirely of wood. and Alan Scott. 253 p. Chelsea Green Powered by a 1/4-hp electric motor, by wind Publishing Co., White River Junction, VT. power, or by hand. Provides information about making old- fashioned naturally fermented hearth or artisanOrder from: loaves of bread, and how to plan, build, and PACT Publications operate masonry ovens. 1200 18th Street, NW Washington, DC 20036 SOME STATE SOURCES OF VALUE-ADDED (202) 466–5666, Fax: (202) 466–5669 email: pubs@vita.org AND DEVELOPMENT INFORMATION http://www.pactpublications.com California Small Farm Center OTHER BOOKS University of California The following books are available from book- One Shields Avenuestores and online booksellers. If a book is listed Davis, CA 95616-8699as out-of-print, you may be able to obtain it (530) 752–8136, Fax: (530) 752–7716through Interlibrary Loan; check with your local http://www.sfc.ucdavis.edu/librarian. You may also be able to buy a copythrough an online used-book search site, such as Iowa Center for Crops Utilization Research<http://www.bookfinder.com/>. Dr. Lawrence Johnson 1041 Food Science Building Small-Scale Grain Raising. 1977. By Gene Iowa State University Logsdon. Rodale Press, Emmaus, PA. 305 Ames, IA 50011 p. Out-of-print. (515) 294–0160, Fax: (515) 294–6261 Covers production aspects of a large number of http://www.ag.iastate.edu/centers/ccur/ grains, including corn, wheat, sorghum, oats, and soybeans. Also provides information on Illinois Value-Added Rural Development harvesting, storage, grinding, and cooking. Center Three basic kinds of grinders are described: 1) Illinois Institute for Rural Affairs burr mills with either stone or steel burrs, 2) the Stipes Hall 504 roller mill, and 3) the hammer mill. Of the 1 University Circle three, Logsdon favors the burr or gristmill for Macomb, IL 61455 grinding flour. He says that none of the whole grain is lost in a burr mill, and generally 309 298-2674 or 800 526-9943 speaking, it grinds finer, although you may have http://www.value-added.org/ to run your meal through it twice to get the finest flour. Kansas Technology Enterprise Center 214 SW 6th, First Floor Adding Value for Sustainability: A Topeka, KS 66047 Guidebook for Cooperative Extension (785) 296–5272, Fax: (785) 296–1160 Agents and Other Agricultural http://www.ktec.com/erc/ Professionals. 1998. By Kristen Markley and Duncan Hilchey. 110 p. DIANE Minnesota Agricultural Utilization Research Publishing Company. Institute Discusses the concept of value-added processing Michael Sparby and how it contributes to sustainable PO Box 599 agriculture, introduces four enterprise owners Crookston, MN 56716–0599 who share their experiences in small-scale (800) 279–5010 processing, and presents a description of issues http://www.auri.org involved in the start-up of a business. //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS PAGE 9
  • 10. Missouri Value Added Development Center Cicero, Karen. 1993. Feed for the east (coast). 143 Mumford Hall The New Farm. November–December. Department of Ag Economics p. 35–38. University of Missouri Cramer, Craig. 1993. Shooting for the highest Columbia, MO 65211–6200 average. The New Farm. November– (877) ValueAdd (824–8233), Fax: (573) 884– December. p. 26–29. 6572 http://valueadded.missouri.edu/ Hilgendorf, Ralph. 1999. Personal index.htm communication. Welcome, MN. Kessler, Karl. 1989. Starting small, thinking Nebraska Cooperative Development Center big. The Furrow. November–December. Jo Lowe p. 16–17. The Atrium Bldg. 1200 “N” St., Suite 610 Kittredge, Jack. 1995. The Vermont organic Lincoln, NE 68508-2022 grain company. The Natural Farmer. (402) 471–2698, Fax: (402) 471–8690 Summer. p. 22–23. Toll-Free (877) 814–4707 or (877) 496–5235 Nordhus, Larry. 1999. Personal for NE only communication. Centralia, KS. http://www.rdc.state.ne.us/coop/ Reinhiller, Liz. Dakota Growers Pasta North Dakota Marketplace of Ideas Company, One Pasta Ave., P.O. Box 21, Headquarters Carrington, ND 58421–0021, (701) 652– Marilyn K. Kipp, Executive Director 2855. 411 Main Street West Vetter, David. 1999. Personal communication. Mandan, ND 58554-3164 Marquette, NE. (888) 384–8410, (701) 663–0150, Fax: (701) 663–1032 http://www.marketplaceofideas.com/ APPENDIX Oklahoma Food and Agricultural Products Research and Technology Center RESOURCES FOR FINDING CLEANING AND 148 FAPC PROCESSING EQUIPMENT Oklahoma State University Stillwater, OK 74078–6055 Processfood.com http://www.okstate.edu/ag/fapc/ 200 Daingerfield Road Alexandria, VA 22314 Tennessee Agricultural Development (703) 684–1080, Fax: (703) 548–6563 Center http://www.fpmsa.org/productLocator/ University of Tennessee bakery/index.cfm 307 Morgan Hall An online search of bakery equipment, suppliers, Knoxville, TN 37996-4521 and services provided by the Food Processing (865) 974–3824, Fax: (865) 974–9492 Machinery and Supplies Association http://www.utextension.utk.edu/adc (FPM&SA), a non-profit trade association founded in 1885 to provide a business link between food & beverage processors and REFERENCES suppliers.Campbell, Dan. 1997. Show me the dough. Rural Cooperatives. May–June. p. 24–26.PAGE 10 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS
  • 11. GrainNet http://www.meadowsmills.com 3065 N. Pershing Court Manufactures stone burr mills, or gristmills, Decatur, IL 62526 ranging from 50 to 1250 lbs. per hour capacity, (800) 728–7511, Fax: (217) 877–6647 along with other related bakery equipment. http://www.MillingEquipment.com An online Milling Equipment Buyer’s Guide The CS Bell Co. that allows searches by company or by products 170 West Davis Street and services. PO Box 291 Tiffin, OH 44883 Seed World (419) 448–0791, Fax: (419) 448–1203 380 E. Northwest Hwy. http://www.csbellco.com Des Plaines, IL 60016–2282 Products include hammer mills and burr or (847) 298–6622, Fax: (847) 390–0408 gristmills, and corn shellers. The hammer mills Seed World is published monthly with an extra are recommended for livestock and poultry feed issue in April. The U.S. subscription rate is preparation, grinding yard waste for compost, or $30/year. The Annual Buyer’s Guide includes fruit, vegetable, and grain processing for table contact information for suppliers of bag-closing use. equipment, bag-filling machines, bags, bins, blowers, cleaners, etc. Schmidt Flour, Inc. Box 99 Implement & Tractor™ Maple Creek, Saskatchewan S0N 1N0 2302 West 1st Street (306) 666–4800, Fax: (306) 666–4838 Cedar Falls, IA 50623–1879 http://www.schmidtflourinc.com (800) 959–3276, Fax: (319) 277–3783 Flour mills ranging in scale from 200 to 4000 Implement & Tractor™ is published bimonthly lbs. per hour, and a debranner. with an extra issue in December. Subscription rate is $30/year. Their Ag Equipment Buyer’s Forsbergs, Inc. Desk Reference includes listing and contact PO Box 510 information for many various types of mills, 1210 Pennington Avenue cleaners, etc. Thief River Falls, MN 56701 (800) 654–1927, (218) 681–1927, Fax: (218) Feedstuffs 681–2037 Circulation Department http://forsbergs.com 191 S. Gary Ave. Gravity and screen separators, destoners, and Carol Stream, IL 60188 hullers/scarifiers. (800) 441–1410, (630) 462–2224 Feedstuffs Annual Reference Issue contains Seedburo Equipment Company directories for companies supplying goods and 1022 W. Jackson Blvd. services to the feed and feeding industries, Chicago, IL 60607 association and grain inspection agencies, and a (800) 284–5779, (312) 738–3700, Fax: (312) listing of products and services. Reference 738–5329 Issues are available for $40. http://www.seedburo.comCLEANING AND PROCESSING EQUIPMENT Machinery and equipment for small-scale planting, harvesting, cleaning, and grinding of MANUFACTURERS AND SUPPLIERS grains; some equipment specially designed for Meadows Mills, Inc. research and quality control. Catalog available 1352 W. D Street on request. PO Box 1288 North Wilkesboro, NC 28659 (800) 626–2282, (336) 838–2282, Fax: (336) 667–6501 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS PAGE 11
  • 12. Kansas Wind Power R & R Mill Company, Inc. 13569 214th Road 45 West First North Holton, KS 66436 Smithfield, UT 84335–0187 (785) 364–4407 (801) 563–3333 http://www.kansaswindpower.net/ Hand cranked and motorized mills, primarily for Grain_Mills.htm home use. Source of various styles of grain mills. GrainMaker The Country Baker Wild West Machine 8751 N. 850 E Randy & Bonnie Jones Syracuse, IN 46567 370 Sharrot Hill Loop (866) THE–BAKER, (219) 834–2134, Fax: Stevensville, MT 59870 (219) 834–3993 (800) 965–3075 http://www.countrybaker.com/ http://www.grainmaker.com cataloglist.cfm Hand cranked mills for home use. Small-scale professional baking equipment and grain mills. Heartland Ag-Business Group 1003 Central Avenue C.F. Resources Fort Dodge, IA 50501 PO Box 405 (800) 247–2000 Kit Carson, CO 89825 http://www.farmequipmentguide.com (719) 962-3228 Provides a free-of-charge locating service for all http://www.cfamilyresources.com types of used farm equipment and machinery. Small-scale professional baking equipment and grain mills. By Janet Bachmann and Lance Gegner Lehman’s NCAT Agriculture Specialists Dept. 2-KNK Box 41 Edited by Richard Earles Kidron, OH 44636 (888) 438–5346, (330) 857–5757 Formatted by Gail Hardy http://www.Lehmans.com Look under Kitchen Implements for the mills November 2002 and other equipment. Catalog is $3. Country Living 14727C 56th Avenue NW Stanwood, WA 98292 (360) 652–0671 IP140 / 138 http://countrylivinggrainmills.com Manual and electric table grain mills. The electronic version of Grain Processing: Adding Value to Farm K-Tec Kitchen Products is located at: 1206 South 1680 West HTML Orem, UT 84058 http://www.attra.ncat.org/attra-pub/ (800) 748–5400 or (801) 222–0888 grainpro.html http://www.k-tecusa.com PDF Offers an electric-powered table mill to grind http://www.attra.ncat.org/attra-pub/ corn, wheat, rice, soybeans, anything not wet or PDF/grainpro.pdf sticky, at rate of over 1 pound per minute.PAGE 12 //GRAIN PROCESSING: ADDING VALUE TO FARM PRODUCTS