Casey, Dalby, Qld – クイーンズランド州ダルビーのケイシーさん – Kialla Pure Foods

Casey, Dalby, Qld – クイーンズランド州ダルビーのケイシーさん

March 24, 2015

ウエスタンダーリングダウンズ地区のダルビーにほど近い、100ヘクタールの農場をシェアファーミングするケイシーさん。

 

この地域の肥沃な黒い堆積土はアルカリ性の重粘土です。この種の土壌は、水分保持力が非常に高いことから、オーストラリア国内でも最高品質の穀物を作ることができます。

 

シェアファーマーのケイシーさんは、農場には住まずに自宅から通勤。シェアファーマーは、作物の売り上げの一部を農場所有者に支払います。農地の所有者でなくても農業を始められるので、特に若者に適した農業形態です。加齢とともに仕事量を軽減したくなった農場所有者側にとっても、メリットがあります。

 

ケイシーさんは、キアラ向けに小麦やとうもろこし、ソルガム(たかきび)を栽培。とうもろこしは夏に作付けをし、秋に収穫します。その他の作物の作付けは、その時期の降雨量にもよりますが、だいたい5月頃。収穫は、10月末頃に行われます。

農場から出荷された穀物が、製粉所に到着後、どのような工程を踏むかについては…

動画による製粉所バーチャルツアーをご覧ください

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  • Pernille Berg Larsen, Baking Teacher & Author

    I always get the best result using your Organic Rye flour!

  • Cherie W., Home Baker

    I never make a bad loaf of bread now, since changing over to Kialla flour… I can’t get over the superior quality of your product. I have bought some for everyone in my family.

  • Pauline Mirabelli from Simply Honest Foods

    We’ve found that Kialla popcorn is the best – it pops so much better than other popcorns, and it tastes great. Our kids love it.

  • Mrs Ergül of Mrs Ergül's Delish Treats

    I truly like the transparency and traceability that Kialla Pure Foods offers. I’m actually able to see which farm grew the wheat milled into my 10kg bag of flour. This really sealed the deal for me. And I feel that Kialla sets themselves apart in this sense.

  • Rebecca Laughery, Consumer

    We’ve tried several other pancake mixes but nothing comes close to yours!

  • Lisa, owner & baker at Sweet Tooth Noosa

    Of all the brands of flour I have used Kialla is by far the BEST!

  • Meredith J. Home Baker

    Kialla is the best flour I’ve ever used – and that includes some great US flours. Please keep milling forever!!

  • Jacqui Mead, Consumer

    We’ve been using Kialla’s products for approximately seven years now, making the change to Organic Spelt Flour following the discovery that my son had a wheat and dairy intolerance. I have found that our whole family’s health has improved.

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