Identity Preserved: Traceable from Seed to Table

In collaboration with amazing farmers, millers, bakers, and cooks (like you!), we’re pioneering a new way to grow and distribute grain by staying intimately connected to each and every product and telling our customers the whole story — from before the grains are planted, through harvest, storage, and milling.

We call this commitment to full transparency along each point in the supply chain – from seed to table – Identity Preserved.  We believe it’s the key to building a local grain infrastructure that restores and celebrates grain’s vital place in our complex food system.

23 Points of Identity ™

Our 23 Points of Identity tell the story of each harvest, giving you the important information you need to make decisions about the food you feed your family and community. It’s a continuing journey through grain, and we’re always learning more. Join us for the ride!

FARM

  • Farmer(s)
  • The Farm
  • Certifications
  • Labor

SEED

  • Class
  • Variety
  • Harvest Date
  • Yield/Acre
  • Seed Source

SOIL

  • Land Quality
  • Soil Management Practices
  • Rotation

ECOLOGY

  • Biodiversity
  • Water Use

MILL

  • Storage
  • Mill
  • Type of Mill
  • Mill Date
  • Flour Extraction

FLOUR

  • Protein
  • Moisture
  • Ash
  • Industry Analyses

Celebrating Grain

In our agrarian past, it was the norm for regional flours and grains to have distinct personalities from the natural interaction of seeds, soil, weather, the farmer, and the mill. Flour could taste of vanilla, honeysuckle, or black pepper. Rich in nutrients, they were a far cry from the industrially processed white flour so ubiquitous on supermarket shelves.

Industrial agriculture prioritizes large quantities of uniform, refined white flour over nutrition and flavor. Farmers are paid the same low prices, regardless of quality, and grains from different sources are stored in large silos, milled, and then sifted to create refined white flour. This is commodity wheat. The industry doesn’t tell you where a bag of flour comes from, because it can’t.

At Community Grains, we believe wheat shouldn’t be anonymous.