Matthews Cotswold Flour’s aim is that in 10 years’ time all its grains will be grown regeneratively. Matthews Cotswold Flour has launched a new stoneground regenerative white flour created using grains...
Matthews Cotswold Flour’s aim is that in 10 years’ time all its grains will be grown regeneratively. Matthews Cotswold Flour has launched a new stoneground regenerative white flour created using grains...
Hutchinsons agronomist Darryl Shailes gives his latest insights into root crop production
After more than 10 years of grass-weed trials at Hutchinson's site in Cambourne, Dick Neale provides top tips for growers tackling weed challenges this autumn
With energy maize facing growing scrutiny over its impact on soil, water and biodiversity, Alice Dyer takes a closer look at a potentially greener alternative