RICETON, Sask. — Bob Balfour emerges from a mill on his farm at the old Bechard townsite near Riceton with a layer of flour dusting his white coat and hair net.
Balfour operates R &J Milling, where he uses a secret method to process organic grain such as durum, wheat, spelt and rye into flour and also handles peas and lentils.
Growing and processing organic grain has provided him with steady work as world demand increases for alternative grain. However, increased popularity has meant more players in the market, including China with its lower labour costs.
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“There’s lots of demand in the world and other people have gotten into it,” he said.
“But they don’t have the quality we have.”
His wife, Rochelle, helps bag the finished product into two, 10 and 20 kilogram bags bound for a variety of restaurant and retail markets.
Balfour delivers up to 20, 20 kg bags of unbleached organic white and whole wheat flour a week to Koko Patisserie in Regina for use in its specialty breads and sweet treats.
“We can only deal with people who are approved and accredited and can show that food is handled correctly,” said Koko co-owner Kirby Punshon.
He said it’s important that all steps are followed, from storage to bagging to delivery.
“Processes are in place to make what he sells me something I’m not going to have problems with,” Punshon said.
Koko produces baking from scratch without mixes, water, artificial colours or additives, so Balfour’s grain is a good fit.
These products, which were featured in the prairie pavilion of the Sial international food trade show in Toronto in May, are sold mainly in Saskatchewan but also in gourmet specialty food retail stores in Western Canada.
“We’re not competing with Dad’s or Oreo cookies; we go after a different niche,” said Punshon.
“We’ve always done a true scratch product, so now the big trend is in that arena,” he said.
“People tend to want a little better food quality and are willing to pay the price and appreciate what it takes to make a good product versus more of the line product.”
Balfour said increasing numbers of consumers want to know where their food comes from.
“They want to support local and want to know who is producing it.”
He prefers older varieties to new ones, believing that modern varieties offer less nutrition and cater to the needs of large industrial food processing plants.
For Balfour, a former university hockey player and physical education teacher, knowing what he is eating is important.
“I’m not trying to be Robin Hood. It’s part of my lifestyle.”
The Balfours started farming Rochelle’s parents’ farm 35 years ago, adding the mill five years ago.
Organics require more paperwork, and food processing is subject to many audits and certifications, but the rewards come from higher returns. The Balfours do all the work themselves, sitting on their inventory when prices fall.
They rely on word-of-mouth advertising and repeat business, making deliveries personally to customers when possible and also selling into Quebec, Ontario, Manitoba and Alberta.
They recently participated in a local food promotion called Dining with the Stars and also attend trade shows and conferences to learn more about marketing and working with customers.
The Balfours recently sold their 800 organic acres to focus exclusively on milling. They are now milling what remains of their own crop.
“We have our own grain. We’ll have enough for a while,” he said.
The Balfours work with organic producer Dwayne Woolhouse at Assiniboia, Sask., to keep sufficient inventory for new orders.
“We have a responsibility to customers that we have good quality products available at all times,” said Balfour.
