The Story

The story of KAMUT® Brand khorasan wheat began in 1949, when Earl Dedman, a US Airman stationed in Portugal, received some unusual looking grain from a friend who claimed to have taken it from a tomb in Egypt. More likely, the friend had purchased it from a street vendor in Cairo, Egypt with the story that it had come from an ancient Egyptian tomb. Earl sent thirty-six kernels of the wheat to his father, R. E. Dedman, a farmer near Fort Benton, Montana. Within six years, the elder Dedman had grown the small number of seeds into 1,500 bushels, calling it “King Tut’s Wheat.” 

The grain called King Tut’s Wheat became a local novelty. In June of 1964, the local newspaper in Great Falls, Montana carried a story with a photograph showing farmer Clinton Stranahan planting the giant wheat.  He passed out samples of the wheat at the nearby county fair where  Bob Quinn, 16 at the time, first saw it. After a few years the novelty wore off and the grain disappeared.

In 1977, just after finishing his Ph.D. in Plant Biochemistry at the University of California at Davis, Bob was eating a package of Corn Nuts® snacks. In bold letters across the back of the package it was written that Corn Nuts® was made from a giant corn. Remembering the giant King Tut’s Wheat, Bob decided to contact the Corn Nuts® Company to see if they would be interested in making a giant wheat snack. The company expressed interest and Bob’s father Mack located a jar of the wheat. Initial trials were successful. However, after learning of the limited supply, the Corn Nuts® company decided not to continue with the project.

In 1978, Bob returned to the family farm. Despite the loss of interest from the Corn Nuts® company, the wheat was still grown to increase the supply, starting from a handful of kernels that were carefully selected by Mack and then seeded in his garden. During the same period, Bob also became interested in organic farming and in 1986 planted his first certified organic crop. By 1989, the entire Quinn family farm had become organic.

In 1986 Bob and his father decided to show the grain at Natural Products Expo West in Anaheim, California. This was the first year their company, Montana Flour & Grains, exhibited to promote their organic wheat and flour. Due to interest received, they seeded their entire supply of 60 lbs. of the ancient wheat on one and a half acres and continued to increase this in the following years.

In 1988, the grain was introduced to the health food market in pasta made by Royal Angelus Macaroni Company. In 1989, the first bread produced with the wheat was made by Oasis Breads.

Due to rapidly growing interest and positive results of an initial study with wheat sensitive people, Bob recognized the unique and healthy qualities of the grain and sought to protect them by preserving the variety under a trade name. In 1990, with the assistance of Mack, the “KAMUT” trademark was registered to be used as a guarantee that the original grain would remain unmodified and always grown organically.

In 1991 the first cold cereal was introduced in the US by Arrowhead Mills and the grain was also introduced into Europe.

Today, KAMUT® brand khorasan wheat can be found throughout the world in products including breads, pasta, pizza, cereals, snacks, pastries, crackers, beer, green foods and cereal drinks.