14 - 17 February 2018 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2018
Zoom product LOGO_Tritordeum

Tritordeum

LOGO_Tritordeum

Tritordeum

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Tritordeum is a new cereal which has accreditation as natural crop species and is introduced in the German organic market by Gut Rosenkrantz. After 30 years of breeding, Tritordeum is a cereal with good nutritive and agronomic characteristics (high resistance to drought and heat stress).

Tritordeum is the first newly created cereal marketed in the world for human consumption. It has been developed with traditional breeding techniques at the Institute of Sustainable Agriculture (IAS) of the Spanish National Research Council (CSIC) in collaboration with Agrasys- a spin-off of the CSIC located at the Barcelona Science Park.

Tritordeum is a cross between durum wheat and a wild barley species, Hordeum chilense, native to Chile and Argentina. This is the second cereal developed by man-the first one was Triticale, a combination of durum wheat and rye, which is used for animal feed.

It is a cereal with good nutritive and agronomic characteristics, high resistance to drought and heat stress. Tritordeum is a robust crop with good resistance to pathogens that needs little water and few fertilizers, characteristics that make it suitable for use in sustainable production systems with low environmental impact. It is currently being cropped in Spain (Andalusia, Castile and Catalonia), southern Italy and southern Portugal.

Also, it has specific qualities and functionalities not found in other cereals. It has high levels of protein, fiber and lutein, an antioxidant involved in eye health (protects the retina from UV light and the effects of aging); has 10 times more levels of lutein than common wheat, and a higher proportion of dietary fiber, and it is rich in essential minerals and fructans, carbohydrates with a prebiotic action that help maintain intestinal bacterial flora.

Furthermore, its levels of reactive gluten are lower than those of common wheat or spelt wheat and similar to those found in kamut, and is therefore, more easily digested by people with "non-celiac intolerance to gluten" (although, as with all grains, it is not suitable for celiacs).

Tritordeum is also characterized, in addition, by very good organoleptic characteristics, with its products having a pleasant taste and aroma and an attractive golden color brought about by its high lutein content.

Baking Ingredients

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Feed

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Organic Grain

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Seeds

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