transitional grains

Talking About Transitional Grains

Kashi is using transitional grains in products to assist farmers making the move to organic.

By Rebecca Heaton

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Did you know that less than 1 percent of U.S. farmland is organic?

With a continued demand for organic foods, some farmers across the U.S. are looking to transition their crops to organic. But the process isn’t easy. Last year, Kashi partnered with leading certifier Quality Assurance International (QAI) to create a protocol that supports farmers in the three-year period of transitioning to organic. Kashi uses transitional ingredients in two products currently on the market. Recently, the Organic Trade Association and the U.S. Department of Agriculture created a similar government program to support farmers transitioning to organic.

“Our team visited a Michigan farm that is working on transitioning to organic, and it was an aha moment for us,” says Louise Cotterill, Kashi’s associate director of communications. Cotterill explains that farms face financial challenges during the transition period, often taking out loans to make investments in their land and equipment. “So we wanted to show farmers our support by connecting their story to consumers and using the grains in some of our products.”

Kashi’s first product using certified transitional ingredients was Dark Cocoa Karma Shredded Wheat Biscuits cereal. It’s also created a line of Chewy Nut Butter Bars that are 55 percent transitional, 40 percent organic. “We’re excited to be a part of this movement to support farmers and take an active role in the food system,” says Cotterill. “Lending a helping hand to farmers and educating consumers through our products benefits everyone.” Learn more at

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