It may be the middle of winter, but there is something very special happening underground in the farm fields of Saginaw Bay, Michigan.
While the soft white winter wheat planted in the fall to make Kellogg’s® Frosted Mini-Wheats® and other Kellogg cereals would seem to be quietly sleeping, the seeds are actually very hard at work.
During the winter months, soft white wheat needs to endure temperatures below 35 degrees to grow. The cold weather triggers the plant to produce a grain head. Then, once the warmer weather arrives in the spring and the soil begins to thaw, the grain starts growing rapidly. By April, the crops sprout up through the ground and continue to thrive through the summer months until harvest time in early July.
Mike Milligan from Cass City, Mich., is just 24 years old, but he knows this process well. Mike is a fourth generation farmer with 4,000 acres of wheat, edible dry beans, corn, and soybeans. Like other millennial farmers, Mike takes special pride in carrying out the legacy of his family and ensuring that the agriculture practices he has in place are protecting his land for years to come.