Where in the World?

by Cassidy Stockton in Featured Articles, Whole Grains 101


These days, it seems everyone is interested in eating locally grown products and buying locally produced goods. You know our products are made here in Oregon, but many of you want to know where the grains are grown. At Bob’s Red Mill, we strive to buy ingredients as close to home as possible. Because of the breadth of items that we offer, sometimes we must look outside of the Northwest and, indeed, outside of the United States for our grains. Some grains simply are not grown in the United States in any appreciable quantity and some grains are best grown in their natural climates (like the mountains of Peru or the cold expanses of Saskatchewan).

Here is a rundown of where many of our grains are sourced from to help give you an idea of what we do to bring the best grains to you.

  • Amaranth: India, Peru
  • Buckwheat: United States
  • Chia: Mexico
  • Corn: California
  • Flaxseeds:Saskatchewan, Manitoba, Montana, North Dakota
  • Hard Red Wheat: Washington and Montana
  • Hard White Wheat: Montana
  • Kamut: Montana
  • Millet: United States
  • Oats: Saskatchewan, Manitoba and United States
  • Pumpkin Seeds: Oregon
  • Quinoa: Boliva, Peru
  • Rice: California
  • Rye: Saskatchewan
  • Soft White Wheat: Oregon
  • Spelt: Washington
  • Teff: Nevada
  • Triticale: Montana
  • Wild Rice: California

So there you have it. If you ever have a question about where a product comes from, just ask and we’ll find you the answer.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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7 Responses to “Where in the World?”

  1. Thank you, Cassidy, for posting. It is important to know where things come from, and I’m glad to know that most product comes from the U.S. or Canada, except when appropriately foreign foods. I made my first purchase from Bob’s today.

  2. What are the differences between, white wheat and red wheat as far as they apply to baking characteristics, protein, gluten content etc.?

  3. Jane Lee Thompson

    Hi, I LOVE your Garbanzo-Fava Flour but I’m curious where that’s sourced. Any insight you can offer would be great. Keep up the good work!

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