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Tritordeum: a new cereal to address the Challenges of modern Agriculture and Diet
- Developed in Spain in 1977
- Launched in market in 2014
- Vivagran taking over the business in 2021
- Active in Europe and Australia
- Resistant to heat/drought
- Resistant to diseases
- Grown under repurchasing contract
- Ideal for crop rotation
- Rich in protein, fiber
- Low in immunogenic gliadins from gluten
- High in lutein and minerals
- Ideal for IBS, and non-celiac sensitives
- Can be baked at 100%
- Handles like wheat
- Attractive golden yellow color
- Unique sweet taste profile
- Good enzymatic activity
- Amber color
- Fine and stable foam
- Biscuit-like sweet taste
- Very high DP and DU
- High yield, extract
- New flavor profile
- Non-GN
- Attractive golden yellow color
- Less stickiness after boiling
- Similar texture to durum
- More flavor in pasta
- Good biomass production
- High in protein
- High appetence for animals
- For egg, milk and meat superior quality
- Attractive golden yellow color
- New taste profile in food and beverages
- Improves tastes when used as additive
- Dairy-like, Biscuit-like, Nutty-like taste
- 3 commercial varieties
- Conventional and Organic grains
- Atlantis Malt Series: a range of 4 malts
- Refined and Wholegrain flours
Sustainability in farming
Tritordeum is a very robust crop:
- Efficient in capturing nitrogen from soil
- Resistant to climate change (drought, heat, salinity, anoxia)
- It withstands fungal diseases (common in cereals)
- It has a good tillering and re-growth capability
- It behaves like perennial crops and can regrow for grazing
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
- Higher water absorption in dough
- A high enzymatic activity* allowing to accelerate proofing time
- Yellow color allows to reduce fats and eggs in recipes
- No husk surrounding the grain, allowing higher yield in malting
- A high enzymatic activity* allowing to accelerate germination time, and use less water
*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
