A Cornell scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture (USDA), reports the Cornell Chronicle.
The project focuses on developing infrastructure to establish an organic industry for grains such as bread wheat, naked barley, hulless oats, rye, emmer, spelt and einkorn.
In addition, the project aims to benefit organic vegetable growers by providing them with diverse crop options that they can rotate with high-value crops, such as food grains.
