After 40 years of vision and leadership from The Land Institute, Kernza® is the first perennial grain to be marketed in the United States. This beta crop would not be where it is today without the support of a foundational group of pathfinders committed to pursuing a perennial vision. Patagonia Provisions In 2016, we released … Continue reading Kernza^® Leaders

While Kernza® perennial grain got its start at The Land Institute, it would not be where it is today if not for a broad consortium of research scientists helping to improve the crop. Selection and evaluation for yield, seed size, disease resistance, and other traits have been performed at The Land Institute and by collaborators, … Continue reading Research Partners

The Land Institute houses the foundational program for Kernza® perennial grain development and stewards the Kernza® commercialization effort. We also provide leadership to an international consortium of research partners in plant breeding, agronomy, ecology and social sciences. The people who make this critical work possible are highlighted below. Rachel Stroer President Rachel became Acting President … Continue reading Our Team

Starting with hobbyist bakers on staff at The Land Institute, Kernza® has been tested in kitchens across the country for over a decade. Innovative chefs, bakers, brewers, distillers, researchers, and growers are using Kernza® in place of or combined with wheat or other grains. If you have a current licensing agreement with The Land Institute … Continue reading The Kernza^® Network

Kernza® grain is a potentially game-changing milestone for perenniality in agriculture. Yields are increasing, yet many years of plant breeding will be required for Kernza® to enter large-scale production and have maximum impact. It took extensive plant breeding and agronomy research to bring annuals like corn and wheat to current yields, and it will take … Continue reading Funders

Eaters agree: Kernza® tastes great! Kernza® grain has been used to make beer, flour, cereal, popped grain, sprouted grain crackers, and so much more! Kernza® consumers are inspired by more than taste, they are passionate about food that rebuilds soil, sequesters carbon, improves water quality, and provides farmers a stable livelihood. Grains make up over … Continue reading Consumers

Makers in the Kernza® network push the boundaries of what can be done with perennial grain. They create flour, crackers, noodles, cereals, beer, bread, and other products that inspire consumers and help perennial farm fields sequester carbon. Network: See Kernza® Makers Why use Kernza® to make your product? Kernza® flour is high in protein, carotenoids, … Continue reading Makers

Unlike wheat, Kernza® grain can not be taken to the local grain elevator. From cleaning, dehulling, and milling the grain to purchasing and distributing it, innovative and resilient handlers are working to take Kernza® from the farmer’s field to market. Network: See Kernza® Handlers Why handlers are excited about getting Kernza® to market Kernza® is … Continue reading Handlers

Kernza® Perennial Grain is a beta crop in development and is being grown by experimental farmers across the U.S. and internationally. The Land Institute is committed to working with farmers and researchers to scale production responsibility, while ongoing genetic and agronomic improvements are achieved. How Farmers Are Benefitting Perennials regenerate soil health and sequester carbon … Continue reading Growers

Beyond the monoculture: crop diversity Harnessing ecological processes to supplant the need for inputs like fertilizers and pesticides can maintain food production while reducing the environmental impacts of agriculture. Using models of naturally occurring plant communities, Land Institute researchers aim to achieve new levels of ecological intensification with intercropping. Kernza®, for example, is already being … Continue reading Beyond Kernza^®