North Dakota Farmer Adds
Value to Wheat, Jumpstarts Local Economy
With ingenuity, tenacity, and help from
SARE farmer/rancher grants, Dennis Kubischta
of Hope, ND, converted his grain farm into
a high-quality flour-producing enterprise
that supplies an area bakery and national
dough distributor. Now, Kubischta’s
success will leave a substantial mark on
his North Dakota community with the opening
of a new $2 million flour milling plant in
mid-2005.
Kubischta’s two grants helped him
create a marketing, engineering, and business
plan for a much larger milling operation
for high-end baking flour. “In rural
areas, you can find enterprise money for
projects, but how do investors know if they
are good projects unless the homework has
been done?” said Kubischta, who put
a priority on developing a credible business
plan. The spanking new Summers Harvest Flour
Mill, owned by a cooperative of five farmers,
will be able to mill up to 12,500 bushels
of wheat per week. Area farmers will supply
the plant, and the mill will employ at least
10 people at competitive wages.
Ten years ago, Kubischta eyed his balance
sheet and sought an alternative to renting
land to produce more wheat for the commodity
market. Kubischta started making stone-ground
flour and found a Finley, ND, bakery that
liked the special product and was willing
to take a chance on a small supplier. During
grinding, stone milling creates heat that
essentially cooks the flour, imparting a
unique flavor.
He continued to expand, buying more milling
equipment until he had the capacity to mill
3,000 pounds per hour. When he learned that
North Dakota State University was looking
to sell a commercial-grade mill that makes
all grades and types of flour, Kubischta
bought a tract in Colgate, ND, and gathered
support from area farmers. He will be the
general manager, with overall operations
governed by the five farmer-owners.
Kubischta is thrilled to create job opportunities
when so many residents have left their farms
and the area. “As a direct result of
SARE believing in us, we now have certified
organic wheat in the bins and new markets
for our products,” Kubischta said.
Milling bakery-quality flour has “made
a major difference in our ability to remain
on the farm and stay in this area, which
is experiencing so much out-migration.”
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