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Curated research on bakeries, food systems and grain chains.
Here we share the ongoing market research we are doing for our bakery as well as work being done regional grain economies (so we can source as much locally as possible). These mini-posts represent some of our homework and inspirations that help guide some of our business decisions. We aggregate news from dozens of sources on a weekly basis.

USDA Wants Farmers to Increase Double-Cropping

via The Food Institute
Posted September 21, 2022 7:58 pm by Paul Bonneville
The fact that the USDA is encouraging this practice can be taken as a good thing beyond just food security, commodity markets and profit for the farmers. 

The U.S. Department of Agriculture is encouraging farmers to grow two crops on one piece of land, a practice known as double-cropping, to bolster global food supplies, which are threatened by Russia’s invasion of Ukraine.

The practice isn’t new. In parts of the South and southern Midwest, farmers have been planting winter wheat in the fall, following harvest of their summer crop, usually soybeans. The wheat is then harvested in late spring, in time for spring planting.

This article is interesting in that many of the farmers we follow that are small grain growers are already double-cropping. Wheat, barley, oats, and rye are all considered small grains, among others, and it is the classification that the various ancient, heritage, heirloom and landrace grains we use fall into.

To take it one step further, double-cropping is a step in the direction of regenerative farming practices that alternates crops on a farmer's land into order to regenerate nutrients in the soil. One crop may use up certain nutrients during one season, another crop in the same location can put it back. An oversimplification to be sure, but you get the idea.
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