Healthy Living on January 23, 2013 by

Where in the World?


These days, it seems everyone is interested in eating locally grown products and buying locally produced goods. You know our products are made here in Oregon, but many of you want to know where the grains are grown. At Bob’s Red Mill, we strive to buy ingredients as close to home as possible. Because of the breadth of items that we offer, sometimes we must look outside of the Northwest and, indeed, outside of the United States for our grains. Some grains simply are not grown in the United States in any appreciable quantity and some grains are best grown in their natural climates (like the mountains of Peru or the cold expanses of Saskatchewan).

Here is a rundown of where many of our grains are sourced from to help give you an idea of what we do to bring the best grains to you.

  • Amaranth: India, Peru
  • Buckwheat: United States
  • Chia: Mexico
  • Corn: California
  • Flaxseeds:Saskatchewan, Manitoba, Montana, North Dakota
  • Hard Red Wheat: Washington and Montana
  • Hard White Wheat: Montana
  • Kamut: Montana
  • Millet: United States
  • Oats: Saskatchewan, Manitoba and United States
  • Pumpkin Seeds: Oregon
  • Quinoa: Boliva, Peru
  • Rice: California
  • Rye: Saskatchewan
  • Soft White Wheat: Oregon
  • Spelt: Washington
  • Teff: Nevada
  • Triticale: Montana
  • Wild Rice: California

So there you have it. If you ever have a question about where a product comes from, just ask and we’ll find you the answer.


Cassidy, thank you for posting this list. I know there are many of us who will appreciate it. You know how I love Bob’s Red Mill!

Deb says:

Great information! Thank you for sharing your sourcing and transparency with your great products! Refreshing product integrity!

TMS says:

Thank you, Cassidy, for posting. It is important to know where things come from, and I’m glad to know that most product comes from the U.S. or Canada, except when appropriately foreign foods. I made my first purchase from Bob’s today.

Tim says:

What are the differences between, white wheat and red wheat as far as they apply to baking characteristics, protein, gluten content etc.?


White wheat and red wheat are very comparable in gluten content, however it is the soft versus the hard wheat that is relevant. Soft wheat has a lower protein/gluten content than hard wheat. Soft wheat is best used for baking where baking soda or baking powder is the leavening agent. See this post for more info about the difference between white and red wheat:

Jane Lee Thompson says:

Hi, I LOVE your Garbanzo-Fava Flour but I’m curious where that’s sourced. Any insight you can offer would be great. Keep up the good work!

Our garbanzo beans are grown here in the USA and our fava beans are sourced from Peru. We mill the flour in Oregon at our World Headquarters. Hope this helps!

bill says:

Thank you for this information.

Do you know which of the farms you get your grains from use RoundUp or some other dessicant to dry their crops out before harvesting. This question is critical in evaluating how much glyphosate we will ingest when eating any non-organic grain. In your reply, could you give us a sense of how much you procure crops from farms that rely on this practice. Thanks in advance for your help.

In the USA it has become commonplace at non-organic farms to dry out the crops by killing them, in order to speed the harvesting and reduce the strain on equipment (apparently, being more robust, living wheat places a strain on the machinery). The chemical of choice for this practice is glyphosate, which proves highly effective at killing living things (unless they’ve been bio-engineered to withstand this chemicals destructive power). So, in addition to dousing GMO crops with RoundUp in order to kill weeds, farmers also spray non-GMO wheat, oats, alfalfa, flax, and other grains in order to increase the profitability of their yield.

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