Prairie Flour Mills expands

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This article was published 11/10/2016 (2428 days ago), so information in it may no longer be current.

More organic flour sales to US customers and a growing domestic demand are behind Prairie Flour Mills Ltd.’s expansion plans.

Prairie Flour Mills president Clayton Manness recently announced that the Elie mill, one of the last independent wheat flour mills in North America, is beginning an $18 million expansion of its milling operation.

“Our customer demand has been consistently equaling and in some cases, exceeding our production capacity and a decision was made to expand our mill,” Manness said, in a news release.

“The growing demand for specialty flours both conventional and organic, coupled with our physical location in sourcing high-quality spring and winter wheats, has allowed Prairie Flour Mills to offer quality flours at competitive prices for the baking and the food manufacturing industry.”

Construction is underway in Elie, and is expected to be completed in early 2018.

Manness said the additional capacity will result in eight new employees being hired. As well, about 40,000 tonnes more of organic and conventionally-grown wheat will be needed, which could help local farmers.

Prairie Flour Mills Ltd. was originally built by a small group of local farmers and businessmen, and has undergone two expansions since it opened in 1998.

— Staff