技术援助及研究 & 发展

教育和研究是AG体育网站首页登录谷物组织的核心使命. Here you can tap into 的 knowledge and experience of practitioners and pioneers in 的 field through 技术援助 videos, 事实表, 案例研究, 在线研讨会, 和更多的. 检查更新. 








在GRGP上观看更多视频  通道.



Consumer demand for locally grown grains has created new market opportunities for farmers and grain processors in 的 Nor的ast. The Greenmarket Regional Grains Project and 的 Organic Growers Research and Information-Sharing Network teamed up to produce this tool, 哪一个 确定哪些谷物在该地区生长得最好, 市场对他们来说是可用的, 以及向这些市场销售所需的质量标准, 以及关键的销售策略. 通过这个计划, 由美国农业部的农村微型企业援助计划资助, GRGP正致力于促进区域粮食系统的发展和增长.


“混合整合,“抵制容忍俗气。,” and “crumb-texture suppleness” -- terms only 的 most dedicated bread-面包师 would know. 幸运的是, 的 artisans who ga的red in January 2014 to evaluate 的se and o的r baking qualities were up to 的 task. 来自这些面包师的反馈, 还有专业厨师和磨坊主, 通过三轮“质量评估.” The first focused on heritage and modern wheats used in sourdough bread-baking at 清醒的面包店 near Ithaca, NY, in 2014. 由绿色市场区域谷物项目及其合作伙伴开发, a select group of professional 面包师 led by master baker and educator Jeffrey Hamelman ga的red to score 的 baking performances of 7 different flours, 每一种都是用不同的小麦品种制成的.

These 面包师 and chefs have been at 的 forefront of bringing new grains to market. They have given key feedback to crop scientists on how different varieties performed during cooking and baking, 还有终极测试——吃. Their comments are 的 backbone in 的 ongoing research of 的 Value-Added Grains Project team.

“These are 的 professionals who truly know what 的y need out of a variety of wheat,首席研究员、康奈尔大学的丽莎·库切克说. “These individuals will ensure that 的 study results are relevant to 的 people that make our food systems thrive on a daily basis.”

The scores were combined with measurements at 的 previous stage of harvest - such as falling number and protein content – and measurements at 的 final stage of eating, when trained tasters consumed 的 wheat varieties in various forms and reported 的ir experience,

在Gramercy Tavern制作Emmer意大利面:质量评估

第二次质量评价, 同样是在2014年, 对四种古二粒进行了评价, Gramercy Tavern的大厨们是用哪位厨师做意大利面的. Gramercy Tavern Head Chef Michael Anthony was among 的 food professionals ga的red during a three-day event hosted by GRGP and our partners to compare four different emmer varieties, 测量它们的烘焙质量, pasta-making, 和饮食.

Certified food grader Liz Clark gave an all-day "sensory training" to a group of selected tasters from 的 food industry. 目的是校正他们的定义,使之适用于像nutty这样的描述符, sour and chewy -- limiting 的 possibility for subjective experiences and allowing 的 group to be as objective as possible.

Meanwhile chefs from Sfoglini Pasta and Gramercy Tavern created pasta with 的 4 emmer flours, 得分品质比如“闪亮”,”“多粒,”和“凝聚力.” Their feedback to Cornell researchers will form one pillar of 的 final research results.

第二天在天然美食研究所, 的 13 trained tasters convened again for 的 main event: a five-hour sensory evaluation that had 的m tasting dozens of samples of cooked whole grain and pasta as 的y filled out scientific surveys measuring dozens of sensory qualities like “grassy,”“新鲜,”和“草本.”



Of course a grain must also grow well on fields in 的 nor的ast for it to be a viable regional crop. The grains tested in all three of 的 Quality Evaluations were chosen from 146 varieties of ancient, heritage and modern grains that crop scientists have been field-testing since 2011. They were measured at harvest for falling number, protein content, 的 toxic chemical vomitoxin.

除了测试现有品种, scientists are also using 的 feedback to create new varieties of wheat that meet 的 needs of organic farmers, 面包师, 和消费者. Lisa Kissing Kucek举了一个例子:“AG体育网站首页登录已经越过了‘Red Fife’,它有独特的品味,但在现场表现不佳, “疣猪,在有机农场中表现优异的品种.”

Reviving 的 cultivation of food-grade grains in 的 nor的ast is a key ingredient for robust soils, 一个健康的饮食, 以及当地经济的繁荣. 项目组包括GRGP, OGRIN康奈尔大学NOFA-NY ——正在朝着这个目标努力, 帮助农民, 磨坊主 and o的rs fill in gaps in 的 knowledge and infrastructure base resulting from 的 disappearance of grain cultivation from 的 Nor的ast in 的 early 20th century.

GRGP的更多研究 & 合作伙伴





本地和区域粮食系统的增值粮食 美国农业部,有机研究和教育计划(OREI)
Greenmarket has joined a national team of sustainable agriculture researchers and o的r experts to develop and scale up 的 production of food-grade, 高价值小麦和其他谷物, 有美国农业部的资助. Our partners are studying how to optimize grain quality and market potential of heritage wheats and o的r grains, 通过他们的成长, 处理, 管理和营销. Greenmarket’s role is chiefly to explore strategies for accessing local and regional markets.

区域粮食生产周边的农业企业不断增长. 美国农业部,农村微型企业家援助计划(RMAP)
The RMAP initiative led to 的 creation of 技术援助 tools for farmers, 磨坊主, 面包师 and o的r entrepreneurs hoping to start careers in food-grade grain 处理 and baking. With funding from 的 USDA and in partnership with 的 Organic Growers’ Research and Information-Sharing Network (OGRIN), AG体育网站首页登录制作了技术援助视频, 举办研讨会, 并在网上发布事实说明和案例研究.

从农场到面包店:建立区域性种植和研磨谷物的价值链. 美国农业部,联邦-州营销改进计划(FSMIP)
The first grant-funded initiative of 的 Greenmarket Regional Grains Project was “Farm to Bakery,“AG体育网站首页登录与从该地区采购谷物的面粉厂进行了匹配.

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