WITH the organic movement going full pelt, one regional business has gone a step further to tap into the growing group of consumers opting to “polish the insides of their stomachs rather than their cars”.
Subscribe now for unlimited access to all our agricultural news
across the nation
$0/
(min cost $0)
or signup to continue reading
Gunnedah’s Wholegrain Milling, owned by Craig and Renee Neale, are milling a range of flour which is certified sustainable. Their flour is going gangbusters with artisan bakers around the country, whose customers are spending top dollar to know their bread was part-produced by farmers using sustainable land practices.
“The idea to offer a certified sustainable range of flour was derived from the shortage of organic grains available to us and the excessively high prices being paid for it. Launching the range was a gamble but it’s certainly paid off,” Mr Neale said.
Their sustainable flour is derived from grain grown in a system which promotes soil health and uses chemicals at non-detectable levels. The growers are paid a premium for their product.
Four years ago the couple teamed up with agronomist and businessman Matthew Barnes and organic farmer Paul Murphy to establish the certification system. The business partners founded Australian Sustainable Produce and recruited 60 growers, most from Central West NSW, to provide them with grain. The certification is currently being ticked off by the Australian Competition and Consumer Commission.
ASP is also pursuing a research and development program with the aim of uncovering wheat varieties with gluten structures that are better suited to people with sensitive tummies.
Mr Neale founded Wholegrain Milling 38 years ago with his mother, Wendy. For the first fifteen years they had to supplement their income but the business flourished as the demand for organic flour sky-rocketed.
“In 2002 we recognised there was a change in market trends toward organics. It really started to kick in 2005 and from 2011 onwards we haven’t been able to handle the demand.”
Today, Wholegrain Milling company is the largest organic flour processor, milling up to 15,000 tonnes a year and selling 35 different products. About 90 per cent of their sales is organic baking flour which is sent in 25 kilogram bags to artisan bakers across the county.
“We sell to about 100 bakeries now. They’re all up and down the Eastern Seaboard plus in Darwin, Katherine, Perth, Alice Springs, plus in bakeries in Tasmania,” Mr Neale said.
“Of late we’ve been pushing our product into regional towns in NSW. It’s now available at Armidale, Dubbo and Orange.”
Demand for their products, including their sustainable range, is now coming from Asia.
“Consumers these days would rather polish the inside of their stomachs rather than their cars. We’ve got parcels of our products in China, Hong Kong, Vietnam and New Zealand.”
The Neales, who also farm up to 2832 hectares (7000 acres) a year at their farm, “Bulabulah”, between Walgett and Brewarrina,
Mr Neale said their own story matches their customers intention to sell baked goods “with soul”.
“Bakers want to connect with our story. We speak to them about our grain and our family, too. The want to hear about the connection to our product.”
