Description: Tritordeum is a hybrid cereal resulting from the cross between durum wheat (Triticum durum) and wild barley (Hordeum chilense). This hybrid combines the desirable characteristics of both parents, offering a promising alternative in modern agriculture. Tritordeum stands out for its resistance to adverse climatic conditions and its ability to grow in less fertile soils, making it a sustainable crop. Additionally, it has an attractive nutritional profile, being rich in fiber, antioxidants, and proteins, which makes it interesting for the food industry. Its grain has a golden color and a distinctive flavor, making it suitable for the production of bakery products and pasta. In a world where food security is an increasing concern, Tritordeum presents itself as a viable option to diversify cereal production and improve food quality.
History: Tritordeum was developed in the 1970s by a group of researchers at the Agricultural Research and Technology Center of Aragon (CITA) in Spain. Its creation was driven by the need to find more sustainable and adaptable crops to changing climatic conditions. Since its development, it has been the subject of studies and trials in various regions, aiming to optimize its cultivation and use in the food industry.
Uses: Tritordeum is primarily used in the production of bread, pasta, and other bakery products. Its high fiber and protein content makes it an attractive ingredient for the creation of healthy foods. Additionally, its use in beer production and other fermented products is being researched, taking advantage of its organoleptic characteristics.
Examples: An example of Tritordeum use is the production of artisanal breads that stand out for their unique flavor and texture. Pasta made from Tritordeum has also been developed, offering a more nutritious alternative compared to traditional wheat pasta.
