Marketing Organic Pasta from Big Sandy to Rome: It's a Long Kamut ® |
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| Authors: | Gary W. Brester Brenna Grant Michael A. Boland |
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| Affiliation: | Gary W. Brester is a professor in the Department of Agricultural Economics and Economics, Montana State University.;Brenna Grant is a research analyst at CanFax Research, Calgary, Canada.;Michael A. Boland is a professor in the Department of Agricultural Economics, Kansas State University. |
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| Abstract: | Bob Quinn spent 20 years propagating an ancient Egyptian wheat variety that is generally known as Khorasan wheat. Bob trademarked his wheat variety using the brand name "Kamut®." Kamut® brand wheat contains some nutritional, health, and taste advantages over modern wheat varieties, but lacks some of modern wheat's agronomic advantages. Kamut® brand wheat is organically produced, and is used to make cereals, breads, cookies, snacks, pancakes, bread mixes, bulgur, pasta, and baked goods. Whole wheat products produced from Kamut® brand wheat are less bitter than those produced from modern wheat varieties. Europe represents approximately two-thirds of the market for this product. |
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