The Golden Cereal
The Golden Cereal
Tritordeum is a natural cross between durum wheat (Triticum durum) and wild barley (Hordeum chilense)
Durum: The "Pasta" wheat
Durum wheat (Triticum durum), known as "hard wheat," is a golden-yellow grain with a high protein content, strong gluten structure, and rich flavor. Grown in hot, dry climates, it is the preferred choice for pasta, couscous, and semolina-based products. Its firm texture and nutty taste make it a staple in Mediterranean, Middle Eastern, and North African cuisines.
Chilense: The wild barley from Chile
Hordeum chilense, a wild barley native to South America, thrives in harsh climates, including poor soils and drought. Its resilience makes it invaluable for modern agriculture, particularly in breeding programs to improve disease resistance, stress tolerance, and yield in crops like wheat and barley.
Sustainability in farming
Tritordeum is a very robust crop:
The grain is produced under contract with local farmers with a full traceability from seed to food Farmers cultivating Tritordeum receive higher incomes per hectare in comparison to other crops
Sustainability in processing
Tritordeum has a serie of characteristics that makes it more efficient in processing
In backing
In malting
*enzymes are proteins naturally ocuring in cereal that have a specific action when activated.
In the case of Tritordeum, those enzymes allow to reduce complex carbohydrates into simple sugars.
This allows to speed up sugar conversion and fermentation