FAST FACTS
The Bio-Wheat mill produces stoneground flour, which is healthier than its commercially milled counterpart, as it retains vitamins, fibre, and wheat germ.
Owner Heinie Fourie says that through his business he is creating a legacy for his family and that the mill is helping to employ people in the local community.
The Fouries use biological production methods to ensure healthy soil and crops.
In the 1990s, deregulation of the agricultural markets in South Africa saw the price of wheat tumble from over R1 200/t to below R700/t. Faced with this situation, Chris Fourie and his sons Christo and Heinie, who farm near Caledon in the Overberg, took matters into their own hands and in 1999 bought two second-hand rollers to mill their own wheat.
Since then, Heinie has established himself as the owner of the Bio-Wheat flour brand, which is in growing demand thanks to the nutritional value of its products. He admits, nonetheless, that building the brand and making money from milling is easier said than done, and he sometimes wonders whether it has all been worth the effort.
“The business is only now starting to make financial sense. But I console myself with the thought that I’m building a family legacy and the mill helps to create jobs in the community,” he says.
MARKET SECURITY
The greatest challenge for the Fourier was to secure a reliable market for their flour.
Diese Geschichte stammt aus der July 30, 2021-Ausgabe von Farmer's Weekly.
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Diese Geschichte stammt aus der July 30, 2021-Ausgabe von Farmer's Weekly.
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