TY - JOUR
T1 - Marketing organic pasta from big sandy to Rome
T2 - It's a long kamut
AU - Brester, Gary W.
AU - Grant, Brenna
AU - Boland, Michael A.
PY - 2009
Y1 - 2009
N2 - Bob Quinn spent 20 years propagating an ancient Egyptian wheat variety that is generally known as Khorasan wheat. Bob trademarked his wheat variety using the brand name "Kamut®." Kamut® brand wheat contains some nutritional, health, and taste advantages over modern wheat varieties, but lacks some of modern wheat's agronomic advantages. Kamut® brand wheat is organically produced, and is used to make cereals, breads, cookies, snacks, pancakes, bread mixes, bulgur, pasta, and baked goods. Whole wheat products produced from Kamut® brand wheat are less bitter than those produced from modern wheat varieties. Europe represents approximately two-thirds of the market for this product.
AB - Bob Quinn spent 20 years propagating an ancient Egyptian wheat variety that is generally known as Khorasan wheat. Bob trademarked his wheat variety using the brand name "Kamut®." Kamut® brand wheat contains some nutritional, health, and taste advantages over modern wheat varieties, but lacks some of modern wheat's agronomic advantages. Kamut® brand wheat is organically produced, and is used to make cereals, breads, cookies, snacks, pancakes, bread mixes, bulgur, pasta, and baked goods. Whole wheat products produced from Kamut® brand wheat are less bitter than those produced from modern wheat varieties. Europe represents approximately two-thirds of the market for this product.
UR - http://www.scopus.com/inward/record.url?scp=65549087930&partnerID=8YFLogxK
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U2 - 10.1111/j.1467-9353.2009.01442.x
DO - 10.1111/j.1467-9353.2009.01442.x
M3 - Article
AN - SCOPUS:65549087930
SN - 1058-7195
VL - 31
SP - 359
EP - 369
JO - Review of Agricultural Economics
JF - Review of Agricultural Economics
IS - 2
ER -