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Sprouts and Wheatgrass Production and Marketing



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By Alice Beetz

Published: 1999

Updated: 1999

© NCAT

IP139

6 pages


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Please note: This ATTRA publication has been archived or discontinued.
Therefore, the information contained in it may not be up to date.


Introduction

Sprouted vegetable seeds and cereal grains are increasing in popularity in restaurants and groceries. Two production methods are used, and each type of seed has optimal growth requirements. Food safety has become an important issue because of several cases of bacterial contamination in recent years. Even as the industry addresses these challenges, research has shown anti-cancer activity in some types of sprouts. Sources of seeds and of specific production information are included in this publication. Electronic and other resources are also listed.

Table of Contents

Introduction
Production
Organic Production
Sanitation
Brassica Sprouts
Sprouted Grains
Marketing
Further Information
References
Suggested Readings
Seed Sources
Equipment Sources
Books
Books on Cereal Grasses

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This page was last updated on: June 7, 2016