Michigan’s wheat farmers take great care to produce that hearty slice of whole grain bread, the flour that finds itself in your favorite baked goods and many other delicious breads, crackers, and cookies.
Michigan wheat harvest is from July through September depending on the type, and you can find Michigan wheat products year-round in various wheat products.
Michigan wheat facts:
- Michigan is home to 8,000 wheat farmers in more than 50 counties
- Between 2008 and 2010, the average total sales of wheat reached $218.5 million with a total economic impact of $387.9 million
- More than 500,000 acres of wheat are planted in Michigan each year
- In 2011, Michigan wheat production reached a record high at 51 million bushels
- Michigan’s top five wheat producing counties are Huron, Sanilac, Lenawee, Tuscola and Saginaw
- The complex carbohydrates in bread and other grain-based foods provide essential fuel the body needs
- Wheat provides an estimated 20 percent of the calories consumed by the human race
- Enriched grains, like “white” breads or pastas, are enriched with niacin and iron and fortified with folic acid, thiamin and riboflavin in twice the amount found in whole grains
- Essential B vitamins found in enriched grains help maintain a healthy nervous system and increase energy production
- Enriched grains are made using flour milled from the grain’s endosperm rather than the whole grain
- Whole grain foods contain flour milled from the whole kernel grain
- Whole grains are naturally low in fat and are a good source of fiber
- Whole grains contain selenium, potassium and magnesium which can collectively help boost immunity, lower blood pressure and prevent heart disease and some forms of cancer
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