I have never wanted to live in, or near Thunder Bay (too cold), until now. Too bad I live so far. I will bet you get a fair amount of interested parties. If anyone closer to the Ottawa area will have wheat available, I would be more than interested. Just let me know.

That's great. Why don't you post some prices? Can you beat the LDS in that respect? I was able to germinate their seeds and I'll be harvesting in the fall. How long have you been growing? Source?

Also, O2 absorbers aren't expensive and, if properly sealed, will dramatically increase the shelf-life (of anything). Perhaps you would consider an exchange of wheat for 20 x 30 mylar bags to seal your wheat with?

For everyone else: When it comes to prepping you reach a point where you don't prep to survive but rather thinking about thriving or bartering with respect to having something to offer. For any wondering of a great bartering trait - the person in your local community that can provide fresh bread, daily will (no doubt) be a popular person. Learn to grow, grind and bake bread = value in my opinion. Just imagine a situation where hundreds (1000's?) of people around you live daily on bread and you suddenly become the only local source?

That's great. Why don't you post some prices? Can you beat the LDS in that respect? I was able to germinate their seeds and I'll be harvesting in the fall. How long have you been growing? Source?

Also, O2 absorbers aren't expensive and, if properly sealed, will dramatically increase the shelf-life (of anything). Perhaps you would consider an exchange of wheat for 20 x 30 mylar bags to seal your wheat with?

For everyone else: When it comes to prepping you reach a point where you don't prep to survive but rather thinking about thriving or bartering with respect to having something to offer. For any wondering of a great bartering trait - the person in your local community that can provide fresh bread, daily will (no doubt) be a popular person. Learn to grow, grind and bake bread = value in my opinion. Just imagine a situation where hundreds (1000's?) of people around you live daily on bread and you suddenly become the only local source?

I don't grow the wheat myself, I'm still in town. I know 2 farmers that do grow and get awesome pricing on the grains they grow. One will also have red fife (an older wheat that hasn't been messed with). prices soon...

I'm not sure if o2 absorbers are necessary...even if you don't eat what you store right now, wheat will be in perfect condition in 20 years with temperature, humidity and light control (in a cool, dry basement).

Ok, let me know the prices when you have them.

I'm not sure if o2 absorbers are necessary...even if you don't eat what you store right now, wheat will be in perfect condition in 20 years with temperature, humidity and light control (in a cool, dry basement).

The forth factor where food deterioration is concerned is oxygen. I personally don't know the adverse affects of wheat being exposed to oxygen over an extended period of time compared to being sealed with an 02 absorber where food quality is concerned. There a mixed view point on this online - although through unreliable sources. However, I can confidently say this is a factor when it comes to flour and as such that's why I suggested it.

The other reason on why I personally feel 02 absorbers important, which I previously didn't point out, is due to insects.

"Seal wheat in Mylar-type bags or #10 cans along with appropriate number of oxygen absorber packets to create an oxygen-free atmosphere. This will kill adult insects and prevent larval insects from surviving. "

source: Utah State University ( http://extension.usu.edu/foodstorage/htm/wheat ).

Ok, let me know the prices when you have them.

I'm not sure if o2 absorbers are necessary...even if you don't eat what you store right now, wheat will be in perfect condition in 20 years with temperature, humidity and light control (in a cool, dry basement).

The forth factor where food deterioration is concerned is oxygen. I personally don't know the adverse affects of wheat being exposed to oxygen over an extended period of time compared to being sealed with an 02 absorber where food quality is concerned. There a mixed view point on this online - although through unreliable sources. However, I can confidently say this is a factor when it comes to flour and as such that's why I suggested it.

The other reason on why I personally feel 02 absorbers important, which I previously didn't point out, is due to insects.

"Seal wheat in Mylar-type bags or #10 cans along with appropriate number of oxygen absorber packets to create an oxygen-free atmosphere. This will kill adult insects and prevent larval insects from surviving. "

source: Utah State University ( http://extension.usu.edu/foodstorage/htm/wheat ).

Wheat comes sealed naturally. Personally, I save my money and store it in sealed 5g buckets. Freezing for 5 days in the freezer takes care of any possible bugs. IF you store wheat without o2 absorbers..you may need to sift out the broken pieces before eating as they may be rancid.

You are correct, once broken/ground, the nutrients can mostly oxidize within 72 hours.

Wheat comes sealed naturally. Personally, I save my money and store it in sealed 5g buckets. Freezing for 5 days in the freezer takes care of any possible bugs. IF you store wheat without o2 absorbers..you may need to sift out the broken pieces before eating as they may be rancid.

You are correct, once broken/ground, the nutrients can mostly oxidize within 72 hours.

Yes. Good point. Freezing does kill everything.

I'm confident that your storage method is fine. I just don't like the idea of possible transference of BPA from food grade (HDPE 2) buckets to any foods directly in contact with the plastic. O2 absorbers in mylar bags which are then contained within 5 gallon pails are an insurance of sorts with me. It's a sure-fire way of covering all the bases with absolute certainty where wheat preservation is concerned.

Good point mentioning the freezing - forgot about that.