Provenance Flour and Malt has taken the standard supply chain and tipped it upside-down by establishing a direct relationship from farmer and their community, to bakers/brewers and their customers. It gives recognition of each farmer to the consumer who can then know where, and how their food is grown. This relationship not only contains the miller and maltster who transform the farmer’s grains and legumes into flour and malt but also the plant breeder. The earth on each farm has unique minerals and nutrients that when farmed holistically, combined with the local climate, creates a crop that has special characteristics. Provenance Four want consumers to taste that and they want consumers to be involved in this a well as being part of the care for growing their product.
Through this program, Provenance Flour and Malt helps bakers, brewers and their customers assist farmers to create beneficial environmental outcomes and to support local communities.