Definitely getting the attention of grain producers, is a new grain on the market. It's called Kernza.

There are two things about this new grain that could change the way we farm. One, it's drought resistant, and two, it doesn't have to be planted every year.

Kernza is a relative of wheat. It has a unique taste of it's own. It's described as sweet and nutty.

It can be used in baked goods and is now being sold in a number of restaurants from The Perennial in San Francisco, California, to Birchwood Café in Minneapolis, Minnesota.

As far as the plant, it doesn't have to be planted every year. It's a perennial plant. Mature plants are about chest high.

And they are deeply rooted. The roots can extend ten feet beneath the soil surface, more than twice the depth of and in greater density than annual wheat roots.

Growing on a perennial field is very good for the environment in several ways. It builds soil health, helps retain clean water, sequestering carbon, and enhancing wildlife habitat.

General Mills is working with the Kansas-based Land Institute and the University of Minnesota to commercialize it.

To learn more, see The Land Institute.

Source: The Land Institute

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