Project designed to strengthen N.C. organic-food market

Posted on by Nelda Holder

The Carolina Farm Stewardship Association plans to create a North Carolina brand of organic bread flour and develop suppliers and market use in the farms and bakeries of North and South Carolina, according to a report in The Herald-Sun of Durham.

The nonprofit CFSA, based in Pittsboro, N.C., promotes a regional food system that serves consumers, farmers and businesses in the two Carolinas. It has received $80,000 from the Santa Fe Natural Tobacco Co. to help establish the N.C.-brand flour and promote the business of organic farming regionally through its “Organic Farming Transition Project.”

— Nelda Holder, associate editor

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5 thoughts on “Project designed to strengthen N.C. organic-food market”

  2. francois Manavit

    I am already using wheat that i planted last fall . It is a great idea to develop regional brand produce as long as it is not becoming some sort of exclusive agency owned label where you have to pay a fee to use .. More infos would be necessarry to the public .

  3. Jeff Fobes

    Francois,
    What type of wheat did you grow? Is it the hard wheat that is used in France for bread there? And where did you get your seed from?

  4. francois Manavit

    I grew some organic grain from USA , but believe it or not i have some preserved grain from 1900 that i will plant , those seeds were more tasty than anything else you have tasted before . Ihave great pictures of my field this year ,and i believe that you have eaten some bread made with this batch , i would love for someone to talk about that more in depth …
    I talked to Molly last year about my experiment and i believe she pushed it to a grant … Lets see how the label goes and what we really need is a mill and the system to go from grain to flour , automated sifters , a small productive chain where farmers could have their grain clean , sifted , milled and packaged .
    130 thousand dollars should do it but what is the itemized plan for Buncombe ?

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