virginia heritage grain project
finding extraordinary flavors in forgotten grains
For generations, farmers grew grains selected for flavor, character, and resilience. Most disappeared as modern agriculture prioritized efficiency.
This initiative is reviving those grains — partnering with farmers, distillers, bakers, chefs, and scientists to unearth their potential. We’re working to to discover which grains deliver outstanding flavor and can thrive in today's regional food system. The result is new opportunities for farmers, memorable products for consumers, and a stronger, more resilient grain economy.
Heritage grains give our grainshed something commodity grain can’t: distinct flavor and a story worth telling.
The Virginia Heritage Grain Project follows the journey of each grain from historical research to future market opportunities.
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Researchers explore Virginia’s agricultural history to identify varieties that were once important to the region.
This includes:
Reviewing historical records
Identifying heritage varieties
Locating surviving seed sources
Preserving seed for future evaluationtext goes here
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Rare varieties often exist only in small seed collections.
VHGP works to:
Acquire seed
Increase seed quantities
Preserve genetic material
Prepare varieties for field evaluation
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Before a grain can become a market crop, we need to understand how it grows.
Farm trials evaluate:
Germination
Plant vigor
Disease resistance
Weather resilience
Yield potential
Harvest characteristics
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A grain’s potential depends on more than how it grows. VHGP works with partners to understand:
Distilling performance
Fermentation characteristics
Distillation results
Aroma and flavor profiles
Baking performance
Flour characteristics
Dough behavior
Flavor and texture
Culinary applications
Taste
Texture
Potential uses in regional food systems
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The ultimate goal is not simply preserving old grains.
It is creating new opportunities.
VHGP connects:
Farmers → Processors → Distillers →
Bakers → Chefs → Consumersto build a future where heritage grains can thrive.
Building a Future for Grains of the Past
We’re looking at these grains from seed to spirit. We work with farmers to evaluate how heritage grain varieties perform in the field, then partner with distillers to understand the flavors they produce, and collaborate with bakers, brewers, chefs, and other food producers to explore additional uses.
Ultimately, this isn't about preserving the past. It's about building a more resilient regional grain economy—one where farmers have more crop options, distillers and food producers have distinctive local ingredients, and consumers can experience flavors and stories that have nearly disappeared from our agricultural landscape.
By looking at agronomic performance, flavor, and market potential together, we're identifying which grains can become viable new crops that support farmers, inspire craft producers, and reconnect consumers with the rich agricultural heritage of our region.
cultivating opportunities
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For Farmers
Heritage grains offer the potential for new markets beyond commodity production.
Through field trials and production-scale growing, VHGP works with farmers to understand:
Which varieties perform well in Virginia’s growing conditions
How heritage grains fit into modern farming systems
What production practices are needed for successful cultivation
Where new market opportunities may exist
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For VA’s Distilling Industry
VHGP helps distillers create spirits with a true sense of place by reviving distinctive Virginia-grown heritage grains.
These historic varieties deliver unique flavor, authentic provenance, and a compelling local story that sets every bottle apart.
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For Bakers, Chefs, and Food Makers
The potential of heritage grains extends beyond spirits. VHGP is exploring how these varieties perform in: baking, culinary applications, specialty foods, and regional grain markets.
By connecting heritage grains within diverse end users , VHGP seeks to build a stronger and more resilient grain economy for the Mid-Atlantic.
