During an open day held in Teagasc Oak Park a number of weeks ago, students spoke with Lisa Larkin of Durrow Mills. Cofounded with her husband in 2015, Durrow Mills is a food ingredient company specialising in producing organic sprouted grain flour to the baking industry.
Having searched for bread which would be easier on the body’s digestive system, and with trends showing consumers moving to baked goods alternatives and organic food, they found that there was a real opportunity to produce organic sprouted grain flower.
Grain is first steeped in water and left to germinate. The germinated grain is then left to dry over a prolonged period of time. The dried grain is then processed through a stone mill to produce coarse or fine milled flour. The product is then sold at wholesale and retail level.
Lisa Larkin of Durrow Mills speaking at the recent Teagasc Oak Park open day.
Lisa explains that sprouted grains have been shown to be easier to digest. This is due to germination process in the grain breaking down many of the agents which are naturally present to prevent germination, and which can be sore on the digestive system. They also claim increased vitamin content, as well as higher levels of protein and fibre content versus conventional flour.
The sprouted grain flour market is predicted to grow eight fold in the US in the next number of years Lisa remarked. A similar trend can be seen in Europe, and the company is well placed to capitalise on that growth. The plan is to increase product range to include oats, quinoa and a number of others in the next year.
The company currently import their grain from organic sources, citing Ireland’s climate as the main reason why they can’t secure a viable supply of high-protein Irish grown wheat.
However, as members of Real Bread Ireland, the group is actively exploring the potential of using Irish grain for the baking industry, citing ongoing wheat trials in Kilkenny. This may yet prove to be a viable market for growers in the near future.
Read more
20 minutes with Charlie Hogg, Millstream Recycling
Your farm: organic cereals in demand
During an open day held in Teagasc Oak Park a number of weeks ago, students spoke with Lisa Larkin of Durrow Mills. Cofounded with her husband in 2015, Durrow Mills is a food ingredient company specialising in producing organic sprouted grain flour to the baking industry.
Having searched for bread which would be easier on the body’s digestive system, and with trends showing consumers moving to baked goods alternatives and organic food, they found that there was a real opportunity to produce organic sprouted grain flower.
Grain is first steeped in water and left to germinate. The germinated grain is then left to dry over a prolonged period of time. The dried grain is then processed through a stone mill to produce coarse or fine milled flour. The product is then sold at wholesale and retail level.
Lisa Larkin of Durrow Mills speaking at the recent Teagasc Oak Park open day.
Lisa explains that sprouted grains have been shown to be easier to digest. This is due to germination process in the grain breaking down many of the agents which are naturally present to prevent germination, and which can be sore on the digestive system. They also claim increased vitamin content, as well as higher levels of protein and fibre content versus conventional flour.
The sprouted grain flour market is predicted to grow eight fold in the US in the next number of years Lisa remarked. A similar trend can be seen in Europe, and the company is well placed to capitalise on that growth. The plan is to increase product range to include oats, quinoa and a number of others in the next year.
The company currently import their grain from organic sources, citing Ireland’s climate as the main reason why they can’t secure a viable supply of high-protein Irish grown wheat.
However, as members of Real Bread Ireland, the group is actively exploring the potential of using Irish grain for the baking industry, citing ongoing wheat trials in Kilkenny. This may yet prove to be a viable market for growers in the near future.
Read more
20 minutes with Charlie Hogg, Millstream Recycling
Your farm: organic cereals in demand
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