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Wheat
Montana on the rise at UM
Made in
Montana is a label more likely to be seen on campus these days because
of a new contract to serve only Wheat Montana products in University
Dining Services venues.
UM’s Farm to College Program has focused the UM-made food. It
gave UM students and employees the opportunity to enjoy the benefits
of eating fresher foods on campus at favorite Dining Services locations.
“Our effort is to purchase as many products as we can locally,
in Montana and regionally, in the Northwest bordering states,”
said Mark LoParco, Dining Services director and creator of the Farm
to College program.
The idea behind the program was to mainstream products into menus
and recipes, LoParco said.
The University shopped around for vendors that could work with the
program. Since Sisco Montana is the prime vendor for both the University
and Wheat Montana, a match was made. The University chose Wheate Montana
for how it does business, the fact its bread has no additives or preservatives,
that it’s baked and then frozen, and that it is available five
days a week through Sisco, LoParco said.
“The economic benefit can be significant,” LoParco said,
enriching Montana’s economy by re-circulating a portion of funds
spent on food. The University has purchased more than $200,000 in
Montana products in the past year from partners in the Farm to College
program. Regionally, the amount has exceeded $400,000.
“Before, all we ran into were obstacles and barriers to entry.
The Farm to College program has opened the door for companies like
ours,” said Dean Folkvord, chief executive officer of Wheat
Montana.
Wheat Montana was started by Dale and Dean Folkvord. In 1978 the Folkvords
moved onto their new high-elevation farm near Three Forks and planted
their first crop.
The Folkvords created two varieties of grain that would perform well
on their land and work just as well in bakeries. After a trial period
that lasted four years, they developed their two signature varieties
of wheat — Bronze Chief, a hard red spring wheat and Prairie
Gold, the hardest white wheat ever grown in Montana. Because of the
properties of the Folkvord’s wheat, word got around and they
decided to create their own company, Wheat Montana.
Now, Wheat Montana delivers frozen bread to nine states and fresh
bread to two states. They also ship flour and grain throughout the
United States.
Wheat Montana, like the University, receives many benefits from the
contract. The business receives exposure and delivers students a healthy
product, said Ken Peery, the company’s sales manager.
“It’s more than just selling someone a few truckloads
of bread,” Folkvord said. “Our partnership highlights
the possibility of Montana companies and institutions working together.”
However, Dean Folkvord roots for UM’s athletics rival, Montana
State University’s Bobcats. So how does Folkvord feel about
nourishing the rival team? “Yeah, we’re Bobcats, but more
importantly we’re Montanans,” Folkvord said. “Montana
companies working together can make our state a better place.”
—By Brianne Burrowes
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