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- comrade1234Many farmers here in Switzerland grow urdinkel - ancient spelt. In the USA most farmers grew it also until around the 1920s but then a new wheat came out that was easier to process. Spelt has thicker hulls and wears down the mill faster so the mills switched to the new wheat and the farmers all had to switch too.Based on the name I think ur (ancient) Dinkel (spelt) is even older than regular spelt but I'm not sure. All I know is that it makes great crackers but terrible pasta and ok bread but not great.
- tmalyThis is interesting for people with gluten allergies, maybe there is a way they could one day consume the ancient wheat.
- skmurphykey points about wheat Gross (the Italian farmer) discovered in 1990 his attic:+ It fared better during droughts, growing so tall that it overshadowed the weeds. It didn’t need fertilizer or herbicides.+ It's height can be a liability. Heavy winds, rains and hail can make the tall stems flip over before the grain ripens, ruining harvests.+ Working with the lab of Teofilo Vamerali, Perobelli determined that the grain was Triticum turgidum—literally “swollen wheat” in Latin. Known in English as “poulard wheat,” it had originally evolved in what today are Turkey, Egypt and other nearby Mediterranean countries. And searching agricultural references, Perobelli found that it had been grown in Italy, too, until farmers shifted toward higher-yield commercial varieties. That solved the mystery of the seed bag stashed away in the attic: It had survived because Grossi’s grandfather saved some of the heritage grains.
- caretrsWouldn't this cause ecosystem issues if seeds from 100 years ago get planted in the same area?
- mech422I think I saw this movie... :-P
- netsharc[flagged]
- the-golden-oneClickbait title