Norwegian grain cultivation has in recent years been through a small revolution

- Norwegian grain cultivation has in recent years been through a small revolution, says Eli Reistad in a press release. Reistad is director of business policy and market regulation at Felleskjøpet Agri and says it is possible to grow much more halibut with strong gluten quality. - This is a type of halibut that for many years had to be imported to get the right content in the baking flour. With a full flap for two to three years in a row for this type of halibut, the players in the grain industry, from farmers via mills and bakeries to groceries, must now fine-tune the course and set new ambitious goals for Norwegian grain cultivation and use of Norwegian grain, says Reistad. Partnership for food grains and plant protein, which was established in August this year, has a vision to increase the use of Norwegian grain in food production from the current 50 to 90 percent in 2030. This will place increased demands on both the cultivation and use of the grain. Virtually all relevant ...