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Extension researchers test ancient grains development in Wyoming

Photograph of man selling bread in park
Blake McGee, a University of Wyoming associate professor of music, sold pizza dough made from first grains in addition to his baked goods at a Laramie farmers market this past summer.

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.

 

 

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