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Marketing Organic Pasta from Big Sandy to Rome: It’s a Long Kamut®

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  • Gary W. Brester
  • Brenna Grant
  • Michael A. Boland

Abstract

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.

Suggested Citation

  • Gary W. Brester & Brenna Grant & Michael A. Boland, 2009. "Marketing Organic Pasta from Big Sandy to Rome: It’s a Long Kamut®," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 31(2), pages 359-369.
    • Handle: RePEc:oup:revage:v:31:y:2009:i:2:p:359-369.
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    File URL: http://hdl.handle.net/10.1111/j.1467-9353.2009.01442.x
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    References listed on IDEAS

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    1. Dimitri, Carolyn & Greene, Catherine R., 2002. "Recent Growth Patterns In The U.S. Organic Foods Market," Agricultural Information Bulletins 33715, United States Department of Agriculture, Economic Research Service.
    2. Dimitri, Carolyn & Oberholtzer, Lydia, 2006. "EU and U.S. Organic Markets Face Strong Demand Under Different Policies," Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, United States Department of Agriculture, Economic Research Service, pages 1-8, February.
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