CropCast - Sowing, Growing & Milling at Mungoswells - Scotland's Farm Advisory Service Podcast | Lyssna här

On today’s episode Mark is joined by Angus McDowall from Mongoswells Farm. Mungoswells flour begins in the fields of the family farm in East Lothian, a region known as the ‘Breadbasket of Scotland’. What started as a passion project has since evolved into a unique field-to-flour operation. They sow, grow, harvest, mill, and package on-site, offering both organic and non-organic flour, with the aim of keeping the entire process as local as possible. The farm has been in the family for 100 years and began selling flour in 2015.

Timestamps

01.27 Introducing Angus McDowall

05.00 Diversifying into malting and milling

11.38 The farm rotation

15.16 Wheat protein content

17.17 Wheat varieties

21.29 Grain qualities that make a good flour

23.00 A family operation

26.18 Seasonality of sales

27.10 Rye and spelt

28.08 Award winning flour

29.48 Angus’s take home message