Fengrain spreads food and farming message at Countryfile Live

BBC Countryfile Live's Matt Baker, and children testing out Fengrain products.

BBC Countryfile Live's Matt Baker, and children testing out Fengrain products. - Credit: Archant

Thousands of children and adults got to grips with where their food comes from at the Fengrain stand as part of Countryfile Live.

The Fengrain team, based at Wimblington, attended the event in Oxfordshire, which attracted around 120,000 visitors over four days.

The company’s interactive display was part of a ‘farming in action’ feature which educated visitors about the journey food makes as it travels from ‘field to fork’.

They invited the public to get hands on with trays featuring a range of grains and seeds, allowing children to look, smell and feel different crops and explore which foods they might end up in.

The Fengrain team were joined by representatives from biscuit firm Mcvitie’s, who handed out free samples to visitors and talked them through the process of how biscuits are made.

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Fengrain senior trader David Elderkin said: “Our stand proved popular with adults and children alike. We were even visited by two of the main presenters of the BBC’s Countryfile programme – Matt Baker and Tom Heap.

“People were fascinated to see the differences between all the different grains and told us they had learned a lot. For example, many had no idea that the yellow crop they see growing in the field was oilseed rape – they had assumed it was mustard.

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“There was also lots of interest in our samples of soft wheat, which is used to make cakes and biscuits, and hard wheat, which is used to make bread. Most people had no idea that there was any difference, nor did they realise that crops like malting barley are one of the ingredients for Maltesers.

“The farming and food industry is an exciting and technologically very advanced sector. It was brilliant to see how interested the public was in it.

“UK farmers grow some amazing crops and lots of people are involved in turning what comes off the field into the quality food products that we eat every day. We wanted to help show how that happens.”

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