Cornell University researchers find that Americans’ taste for ancient grains is growing

According to marketing and economic analysis from Cornell University researchers, demand for specialty grains is high and foodservice establishments are adapting to that demand.

Customers are also willing to spend more on those grains. Specialty grains such as emmer and einkorn are given as examples of grains that are becoming more prevalent among consumers.

“Consumer tastes are changing. They are interested in local and flavorful food products, and farmers are looking for value-added crops to sell for higher prices,” says Mark Sorrells, who has conducted research for Cornell University on ancient and heritage wheat varieties.

One of the goals of Cornell’s project is to identify and cultivate ancient and heirloom grains that can be grown in America's heartland.