Scaling up at a Local Grain Mill
Team: Chris Arnett, Siddharth Khandelwal, Brian Neal / Fall 2017
Small and mid-scale food businesses committed to using locally sourced products often face difficult decisions of how to scale their business without losing the close connections and relationships they have with local growers. In fall 2017, the business student team was charged to work with the owner of Carolina Ground, a mill using locally grown organic grains to produce specialty flours, to examine whether and how to potentially scale the mill by purchasing new equipment, or how to best increase the efficiency of the current operations.
The team analyzed the flow of product and information along the supply chain from farm to end customer and made recommendations based on the analysis. Read about their project and results in this NCGT News article.