Скачать или смотреть How I Grew My Milling Quality Wheat "Perenaise"

Turning the Estonian wheat variety “Perenaise” into flour proved far more demanding than expected. What seemed like a simple idea — grow wheat and mill it — became a 341-day journey involving 20 field operations. The variety was chosen intentionally to support local breeding, and the field followed clover to ensure a strong nutrient base.

The crop required balanced macro- and micronutrient applications, 175 kg/ha of nitrogen for quality, and more plant protection than usual due to a wet season that encouraged weeds and diseases.

Harvesting was critical, as even brief rainfall can downgrade food-grade wheat. Despite challenges, the result was top-quality milling wheat - though yield remained modest at 4.41 t/ha because of the wet season.





Finally, the grain was taken to Koksvere Mill and turned into flour with a fully traceable, farmer-told origin story.