Montana Gov. Greg Gianforte recently joined state Department of Agriculture Director Christy Clark to tour the Malt Quality and Food Product Development labs at Montana State University.  

“The innovative, value-added ag research taking place at Montana State helps our producers keep pace with a transforming agricultural industry,” Gov. Gianforte said. “Working with the ag industry and our partners, we’ll continue to invest in expanding value-added agriculture opportunities across Montana.”  

During the visit to campus on Feb. 23, the governor first toured the MSU Malt Quality Lab, which provides data to the Montana Barley Breeding Program to ensure barley crops raised in the state are of the highest quality for brewing and malting. Quality assurance testing improves profitability for Montana agriculture producers as well as craft malting businesses.  

The governor then toured MSU’s Food Product Development Lab which works with Montana agricultural producers and businesses to develop food products utilizing state-of-the-art technologies, such as extrusion, to add value to Montana crops. The governor and director sampled products developed by researchers using Montana-grown ingredients including chickpea puffs, lentil muffins, cold-hardy berry smoothies, and beer.  

Promoting value-added agriculture to strengthen the ag industry is a signature element of the governor’s Montana Comeback Plan, state officials said.

Source: Office of Montana Gov. Greg Gianforte, which is solely responsible for the information provided and is wholly owned by the source. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.