Shepherd’s Grain

Fred Fleming and Karl Kupers are direct-seed farmers. They plant their seeds with a drill instead of a plow. The untilled ground has less erosion, fewer weeds, retains more water, and sequesters carbon from the atmosphere (reducing global warming). Back in 1999, after hearing a presentation on Food Alliance certification, Fred explains, “It suddenly dawned on us that we didn’t have to be a commodity.” They started a company called Shepherd’s Grain to grow and market Food Alliance Certified high-protein bread flour.

“Third-party certification gives the customer assurance we are who we say we are. People having that faith in your product is invaluable.”

Today Shepherd’s Grain's 15 farmer-owners grow wheat on 65,000 acres in Washington, Oregon and Idaho. Their sales of bread flour have tripled each year for three years, and are expected to exceed a million bushels in 2008. They've expanded their product offerings  to include pastry flour, whole wheat flour, garbanzos, lentils, and red beans. And their all-purpose flour begin selling in 200 West Coast grocery stores in 2008 through a partnership with the Stone-Buhr retail brand, which carries the Food Alliance seal on every bag.

New farmer-owners must pass Food Alliance certification to join the group. And Shepherd's Grain features the Food Alliance seal and background information on its website and in brochures and other materials.

Of the value of Food Alliance, Karl says “Third-party certification gives the customer assurance we are who we say we are. People having that faith in your product is invaluable.”