Extensive research is being conducted on the production of Kernza. For the most up-to-date guide on growing Kernza, read the “Kernza Grower Guide” in the Resources and Information section below. Kernza.org and The Land Institute also have many resources on Kernza production.

For information on post-harvest processing, handling and storage of Kernza grain, check out the Post-Harvest Resource Toolkit.

Research is being conducted by a wide network of universities and non-profit organizations throughout the United States and internationally, including the University of Wisconsin. Research at the University of Wisconsin is focused on developing  Kernza as a dual-use, grain and forage crop. Dr. Valentin Picasso and his research group are evaluating forage yield and nutritive value of Kernza dual-use systems, agronomic practices that optimize grain and forage yield, and legume-Kernza polycultures. For the latest publications from the Picasso lab, see the Resources and Information section below.

There are currently four breeding programs working on Kernza: the foundational program at The Land Institute and programs at the University of Minnesota, University of Manitoba, and USDA-ARS at Utah State University. Among their top priorities is increasing grain size to 50% of annual wheat within the next ten years, from its current size of 25%. Other breeding objectives include higher yield, shatter resistance, free threshing ability, and grain quality. Long-term goals include developing varieties that resist lodging and have improved bread baking quality.

For more information see kernza.org and The Land Institute.

In 2013, the Birchwood Cafe in Minneapolis, MN was the first to offer Kernza products on its menu. Today, ​Kernza is being grown by over 100 farmers on almost 4000 acres in 18 states across the country. Producers, millers, and distributors are helping move grain from farm to market, and consumers are enjoying a wide variety of food products created by bakers, brewers, distillers, and chefs. Large companies such as Cascadia Farm (a subsidiary of General Mills) and Patagonia Provisions have begun incorporating Kernza into some of their foods, while dozens of smaller companies have developed commercial retail products. Because Kernza production remains experimental and seed supply is limited, interested growers must apply through The Land Institute and meet certain criteria. At this point, Kernza is still a niche product but the goal is to scale up production significantly and bring it to the mainstream. 

For more information see kernza.org and The Land Institute.