Local farmers grow quality wheat but most of us aren't eating it. Here's why
ROSA WOODS/STUFF Sam Forbes, owner of Shelly Bay Baker talks about establishing a local grain economy between farmers, bakers, millers and consumers. Wheat farmers are some of most productive in the world but the vast majority of it is sold for animal feed while the bread we eat is made using imported Australian flour. That was not always the case. Historically the country produced its own grain for baked products and not that long ago there were 30 or 40 mills across the country. Going back further there were hundreds of mills, according to the book, Flour Milling in New Zealand.
Source: stuff.co.nz