Bailey Family Wheat Farm
After starting his career at a major farm lending institution, Gary Bailey left to join his family’s farm full-time in 1989, working alongside his parents and two brothers. He wanted to be a part of the legacy that his parents started and to give his children the same kind of upbringing that he had. Today, Gary works the farm’s 4,500 acres alongside his brother Mark and his young niece Erin, the next generation.
WHITE CLUB WHEAT
White club wheat is a subclass of soft white (SW) and is a low moisture wheat with excellent milling results, and is ideal for exquisite cakes, pastries and other confectionery products. Club wheat has very weak gluten and is most often exported in Western White, a blend of SW and up to 20 percent club wheat.
Originally posted at https://ourstory.uswheat.org/.