Hello I have a question

I am a 5th generation family farmer from north eastern South Dakota.  I have a question about wheat flour quality and availability.  I raise hard red spring wheat, oats, corn and soybeans.  I have been thinking about starting my own stone ground flour mill and sell sacked whole grain and sacked flour direct to the consumer.  I would utilize a identity preserve program were the consumer could track the grain from the table to the field.  All products will be Non-GMO and high quality. I can raise the grain Organically but I do not like the how organic programs are run.  Example a producer could use the worst toxic chemical in the world and then three years later declare his land organic.  It takes many years to get rid of some toxins and some will never leave the soil when used.  I use a different program that naturally cleans the soil.  I have even had my soil tested by a EPA  lab and have been found to be classified chemically free.  I am looking for feedback on this idea.  my personal email is kc0myx@hotmail.com