Wairarapa grown durum wheat for NZ pasta I Ivan Lawrie, FAR
The global lockdown of 2020 brought consumers closer to the source of their food and gave confidence to an NZ arable sector project that will see local chefs and pasta producers able to source the key durum wheat ingredient from their backyard.
“We have found that the taste profile of Wairarapa grown durum wheat presents a really interesting provenance story, as the wine industry tells. NZ pasta producers want to source all their ingredients locally - eggs, sunflower oil and durum wheat to tell their own provenance story too,” explains Ivan Lawrie, GM Business Operations at Foundation for Arable Research.
One of this week’s Sarah’s Country’s Change Maker, Foundation for Arable Research General Manager of Business Operations, Ivan Lawrie explains:
For more information on the MPI funded durum wheat project
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