REAL FOOD FOR A BETTER LIFE: For over 40 years we have helped families prepare for the days ahead. Our powerfully nutritious real foods have just one ingredient like wheat, lentils or pinto beans, no additives of any kind. GROWN BY FAMILY FARMERS: Our foods are grown by family farmers (most in Utah and Idaho) then cleaned and packaged in our state-of-the-art food plant. We are selective. We don’t rely on a single-family farm. Rather we work with many family farmers to select only the best-of-harvest, chemical-free foods. PACKED TO LAST: The food inside our buckets is sealed in Mylar with oxygen absorbers—a method tested by food scientists (who also work with the US military's foods) to provide a 30-year shelf life. Less reliable methods (gamma sealed bucket lids or rubber gaskets alone) tend to degrade over time, allowing air and moisture penetration, food decay and weevil infestation. Our Mylar can be opened then quickly heat-sealed, providing access to your foods over the years without losing freshness. BAKING QUALITY: Our foods are of the highest baking quality. For example, we lab test our wheats to insure they have the dough strength, elasticity and water retention capacity to produce great yeast breads and sourdoughs. We also home test all of our products to insure you’ll get great results. NON-GMO & SPROUTABLE: Our products are Non-GMO Project Verified… and as a certified seed dealer we know the varietal genetics on all our seed. So you can plant your wheat berries or beans, harvest them and replenish your storage. Or you can sprout our products for a powerful nutritional boost if fresh vegetables are in short supply. CHEMICAL-FREE: Many farmers use chemicals to reduce growing costs and increase yields...so we test all our products at an ISO 17025 lab to verify they are pure and free of any chemical residue, desiccant or glyphosate. Wheatland is the only major seller of long term food storage that tests for 210 common agricultural chemicals; providing you the peace of mind knowing your food is pure and chemical free. HIGH TRUST: As a small, employee-owned company, we still answer the phone every day and solve customer problems. Let us help you and your family prepare for the days ahead. At Wheatland Seed we love what we do ... providing our customers Real Food for a Better Life! (White Rice and Sugar are sourced from farmer-owned cooperatives in Arkansas and Idaho, respectively.)

1. ABOUT THE WHEAT: Our Wheatland Soft White is Ideal for Quick breads, biscuits, cakes and noodles. And our best home bakers have found our soft white versatile enough to blend 50/50 with Hard Winter wheats to make yeast and sourdough breads. Excellent protein at 14.1%, dry land grown. Lab tested pure and chemical free. 100% non GMO. Farmer and wife (with children) live on farm in southern Idaho and we regard them as excellent stewards of their land. They have been longtime Wheatland partners. Field traced all the way to your door. Excellent germination …ideal for sprouting and juicing.
2. FOOD STORAGE RECOMMENDATION: Because wheat bread is foundational to food security, studies recommend storing 200 lbs of wheat per adult, per year. (Total GRAINS recommended - 300-400 lbs including wheat, oats, rice, pasta, and corn meal). Our 4-gallon heavy-duty stackable square buckets are perfect for storage purposes, lined with air-tight re-sealable Mylar bags with large Oxygen Pack inserts to keep wheat fresh, delicious, and pest-free for 25 year shelf-life!
3. MYLAR & OXY PACK CARE: The Mylar is heat-sealed (which makes the bag re-sealable). Because it’s re-sealable you can snip a corner off the bag, pour out what you’ll use in the next few months, then quickly* re-seal the Mylar and send your food back into long-term storage. *IMPORTANT: If your bag is left open for more than 20 minutes, or if you have opened and re-sealed multiple times you’ll want to toss in a NEW oxygen pack before re-sealing to ensure long-term freshness.
4. LAB TESTED BAKING QUALITY: We lab test our wheats to insure they are chemical free AND have the dough strength, elasticity and water retention capacity to produce great yeast breads and sourdoughs.
5. Processed in a plant that handles wheat.