Food and Drink International - Winter 2016 Volume 2 - 83

Kamut International
as Alberta and Saskatchewan, Canada. KAMUT®-branded
wheat can now be found throughout the world in more than
2,000 products, such as breads, pasta, pizza and beer.
Italy is the company's most robust customer, accounting
for 75 percent of its business. "What's great about it, is that
it tastes great," Quinn says. "The Italians, who are the most
critical of pasta and grains, love it. And so they've given it
their seal of approval, which has caused them to become the
No. 1 market for it."

All Organic
Kamut International owns the KAMUT® trademark, which is
used to market a grain that is always grown certified organic,
never hybridized or genetically modified, and is prized for
its nutrition, ease of digestibility, sweet nutty-buttery taste
and firm texture. Compared to most modern wheat, it has
more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium.
"In the beginning, when some of our customers said
they could eat our ancient wheat but could not eat modern
wheat, experts told us that problems eating modern wheat
were just in people's heads," Quinn recalls. "Scientists said
our wheat was no different than any other wheat, so what
we were saying had no basis. That was one of the main
challenges - to debunk that kind of false information. Another challenge is to bring a completely obscure grain into
the national and world stage of organic food. We didn't
start out with the idea of going worldwide, but over the
years it's just evolved that way. We've just kept building
markets and ensuring those markets are supplied at the levels they're interested in."
Kamut International not only owns the trademark for
KAMUT® but licenses that trademark out at no cost to all
manufacturers. From there, the company sets the standards
for the products, and promotes them and organic agriculture in general. The company annually invests more than
$200,000 in researching the benefits of KAMUT® brand
wheat for people who suffer from digestive issues. "We've
found it's anti-inflammatory for people, while modern wheat
causes inflammation," Quinn explains. "So, it's health-promoting rather than detracting from your health."
In its research - both with healthy people and those suffering from chronic disease, such as irritable bowel syndrome
(IBS), diabetes or cardiovascular diseases, the results
have all been similar: markers of chronic disease have improved with a KAMUT® brand grain diet compared to modern wheat. The most dramatic improvement was with IBS,
where the company saw a 50 to 100 percent improvement in
symptoms when switching to KAMUT® brand wheat prod-

ucts from modern wheat. "The researchers are astounded
by that," Quinn adds.
To facilitate more organic products on the market by
promoting and protecting the KAMUT® trademark, Kamut
International's other initiative is to help farmers convert to
organic agriculture. Quinn says the demand for organic food
far exceeds what organic farmers in North America are able
to produce, so the increase of organic acres and organic
farmers is very necessary in our current market. "I really
believe in organic agriculture and believe it's the future, so
I'm helping people convert as fast as they can," he says.
Quinn wants to see organic food take its rightful position
as the future of food in the world. He says chemically produced agriculture is not sustainable for the long-term at the
farm level, both financially and ergonomically. "We have traditionally been focusing on high-yield and cheap foods; now
it's time to focus on high-nutrition and reasonably priced,
high-value foods," Quinn says. "That's the direction we'd
like to go. We can change the world's production methods
with organic agriculture and regain health benefits now lost
with modern wheat by going back to ancient wheat."

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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Food and Drink International - Winter 2016 Volume 2 - 1
Food and Drink International - Winter 2016 Volume 2 - Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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