Extension researchers test ancient grains development in Wyoming
Here’s how one University of Wyoming Extension educator surveying malting barley markets in the Big Horn Basin and an extension agricultural economics scientist browsing a table recipe book in France came to the same conclusion.
Their idea to bring ancient grains to Wyoming began 4,750 miles apart then converged on UW research and extension centers and in producer fields to determine if the grains could survive Wyoming’s persnickety climate zones – and if grown, whether any products would interest consumers.
