2020 Maine Grain Conference

Friday, March 13, 2020
9:00 a.m. – 3:45 p.m.
Black Bear Inn and Conference Center,
4 Godfrey Drive, Orono, Maine (I-95 Exit 193)
(Directions)

Cost is: $35 on or before Tuesday, March 3; otherwise $45.

Registration Deadline – Friday, March 6.
No refunds can be offered for registrations made by check OR after March 3, 2020.

Registration includes morning snack and lunch.
4.5 CCA credits will be offered for this program.

To Register click HERE

Agenda

8:30-9:00 a.m. — Registration

9:00-9:10 a.m. — Welcome and Announcements

Ellen Mallory, UMaine

9:10-10:00 a.m. — Evolution of an Organic Grain Farm on Prince Edward Island

Mark and Sally Bernard, Barnyard Organics, Freetown, PEI, Canada

Mark and Sally grow organic grains, oilseeds, and pulses, raise layers and broilers and operate a certified organic livestock feed mill and a poultry processing facility on their 500-acre farm. Previously a conventional potato operation, the farm now has a diverse 5-year rotation. Hear how their operation has evolved and their current production practices, including rotations, and weed and fertility management.

10:00-10:40 a.m. — Adding Value on the Farm, or Farming to Add Value

Andrea and Christian Stanley, Valley Malt, Hadley, MA
Mark and Sally Bernard, Barnyard Organics, Freetown, PEI

Andrea and Christian will join Mark and Sally to talk about their approaches to operating value-added enterprises on the farm, including benefits, drawbacks, considerations, and lessons learned. The Stanleys own and operate Valley Malt, which was the Northeast’s first micro malthouse when they opened in 2010. They malt about 500,000 pounds of barley and other grains per year, some of which they grow but most of which they buy from local farms.

10:40-10:50 a.m. — BREAK

10:50-11:00 a.m. — UMaine’s Pilot Plant – Helping Develop Local Maine Products

Rob Dumas, Manager, UMaine Pilot Plant

11:00 a.m.-12:00 p.m. — Malt Barley Varieties for Local Craft Brewing

Jacob Buck, Jason Perkins, Andrea Stanley, and Tom Molloy of Maine Malt House, Allagash Brewing Company, Valley Malt, and UMaine

What’s it take to develop a local taste? In this session, we’ll discuss evaluating malt barley varieties from field to pint glass, with a focus on the characteristics that are important at each step along the way, for farmers, maltsters, brewers, and consumers. Help taste test two promising new varieties.

12:00-12:15 p.m. — Announcements, Open to All

12:15-1:15 p.m. — Lunch

1:15-1:45 p.m. — Grain Project Updates

Maine Grain Alliance, Maine Potato Board, and UMaine Extension

We’ll hear updates on a variety of grain projects and research trials going on in Maine, including grain drying and storage, pulse and other rotation crops, weed management, green manures, and oat varieties.

1:45 p.m.-3:15 p.m. — Connecting with Customers Along the Value Chain

Matt LeRoux, Ag. Marketing Consultant, Ithaca, NY

Matt has nearly 20 years’ experience, through Cornell Cooperative Extension, non-profits, and consulting, helping a diverse mix of farmers and food businesses develop marketing strategies. He will discuss how to use your marketing strategy and sales goals to create a message that resonates in all channels. Matt will cover marketing techniques, how to develop a strategy and characteristics of both wholesale and end-user customers. This session is for everyone along the value chain (farmers, processors, and end-users), and will include time to work on your own marketing message.

3:15-3:30 p.m. — The Northeast Grainshed and “SquareFeet”

Andrea Stanley, Valley Malt

Andrea will share an exciting new regional marketing initiative to increase consumer awareness and demand for locally grown grains that highlights all the pieces of the local bread and beverage supply chain, including malt houses, mills, and farms.

3:30-3:45 p.m. — Wrap Up and Adjourn

Directions

For more information or a reasonable accommodation, please contact Ellen Mallory at ellen.mallory@maine.edu.