Welcome to the NCOBFP blog

The North Carolina Organic Bread Flour Project (NCOBFP) aspires to revive the centuries-old tradition of linking the farmer, the baker, and the miller. As I would imagine anyone reading this blog already knows, due to a combination of factors, most prominently-- drought conditions in the major bread grain growing regions of the world and the displacement of bread grain production with corn production for ethanol-- 2007/08 experienced a deficit wheat crop, causing the price of wheat to soar. Additionally, in North Carolina where the vast majority of bread wheat is trucked in from other parts of the United States, the price of wheat is compounded with the ever-increasing cost of fuel. On the other side of the coin, it is now economically viable for North Carolina farmers to grow bread wheat.
The idea of this project is to link the farmer, the baker, and the miller, forging relationships and creating security for all three. Under the auspices of the Carolina Farm Stewardship Association, this initiative has been supported with funding through the NC Tobacco Trust and Sante Fe Tobacco. Partnering in this project is North Carolina State University’s North Carolina Organic Grain Project, the USDA- Agricultural Research Service, and NCDA with funding from the Golden Leaf Foundation.
This blog intends to be both informational as well as an interactive site to guide the discussion. So, here we go...