NAPI's goal to grow a variety of quality food products includes all-purpose flour, which requires high-protein wheat. NAPI currently grows Hard Red Winter Wheat to accomplish this goal.
NAPI's wheat must sprout and grow in the fall and then go through a period of vernalization for it to produce grain the following summer. NAPI grows hard winter wheat because it has a higher gluten protein content than other wheats. Wheat with higher gluten strength and protein levels work well in yeast products.
In 2012, NAPI opened the Navajo Pride Flour Mill. With higher demands of Navajo Pride Flour, NAPI temporarily closed the mill to modify equipment to increase production. The wheat produced at NAPI will be used to process Navajo Pride Flour at the mill. Stay tuned on when we re-open!