Grain Processing

A variety of small grains are grown in Vermont for both human and animal consumption. Some grains require a higher level of processing due to the hulls not being removed from the grain during harvest or high oil content. The grains rye, wheat, corn and beans require minimal processing, usually only cooking and/or simple milling. Oats, buckwheat, spelt and barley on the other hand, need to be dehulled with equipment not commonly found in the northeast. In addition, oats require heating in order to stabilize their oil content. In this section we will discuss the grains grown in the Northeast and how to properly process them.