Khorasan wheat
Khorasan wheat ( Triticum turgidum × polonicum ), also called Kamut , is an old variety of spring wheat that, according to genetic studies, is a natural hybrid of durum wheat ( Triticum durum ) and a wild form of wheat Triticum polonicum . As the name of the wheat variety ( "Khorasan wheat") suggests, is in the current state of genetic research from an origin in Khorasan , a historic area, which consists of the same northeastern province of Iran and Afghanistan today, gone out. The variety was first described in 1921 . The cultivation areas were originally the Fertile Crescent ( Egypt , Levant , Anatolia , Iraq , Iran) and the Caucasus ( Armenia , Azerbaijan , Russia , Uzbekistan and Dagestan ). The black awning ear and a grain that is significantly longer than that of durum wheat are characteristic. Like durum wheat, the variety is particularly suitable for making pasta.
Farmers from Montana ( USA ) registered the ancient Egyptian word " Kamut " for organic Khorasan wheat cultivation as a trademark and market it under this name. As a result, “Kamut” became a synonym for Khorasan wheat in Germany.
Synonyms
Homotypical synonyms :
- Triticum turgidum subsp. turanicum (Jakubz.) Á.Löve
- Gigachilon polonicum subsp. turanicum (Jakubz.) Á.Löve
- Triticum durum subsp. turanicum (Jakubz.) LBCai .
Heterotypic synonyms:
- Triticum orientale Percival
- Triticum percivalii E. Schiem.
- Triticum percivalianum Parodi
- Triticum turanicum var. Quasinotabile Udachin & Potokina .
Cultivation and trade
Like einkorn and emmer, khorasan wheat is one of the oldest cultivated types of grain. Einkorn and emmer were grown 10,000 years ago, and khorasan wheat around 6,000 years ago. The old types of grain produce far lower yields than the newer cultivars. They are less demanding and less sensitive to diseases and pest infestation. Since Khorasan wheat hardly responds to artificial fertilizers , the variety was never interesting for conventional agriculture . It is an ideal grain for organic cultivation, but it prefers warm and dry climates. In Germany, the climatic conditions for cultivation are difficult.
The main growing areas are North America and Southern Europe with an average yield of 12 dt / ha. Khorasan wheat is available for the German market almost exclusively organic and can be used in health food stores and health food stores to buy.
Ancient grains are also kept and propagated in a seed library. Their gene reserves are important for the breeding of new varieties, especially with regard to resistance to diseases and pests as well as adaptation to extreme or changed site conditions.
history
The exact origin is unknown. Several legends, all of them unconfirmed, attempt to fill the knowledge gap. In Egypt today it is called Balady Durum, which means something like "local durum". Speculations about its origin include its introduction by the armies of the ancient Greeks , the Roman Empire or possibly later by the Byzantine Empire . Local legends are told of farmers in Turkey, where they can be found in small fields, that the khorasan wheat, also called the camel's tooth or wheat of the prophet , was the grain that the biblical Noah brought with him on his ark.
A newspaper article in the Great Falls Tribune of Montana (which was also distributed on the Internet through Kamut International) reports that the American pilot Earl Dedman stationed in Portugal in 1949 told his father Rube E. Dedman, a farmer in Fort Benton , Sent 36 grains of a giant wheat in one envelope. Six years later, the Dedman family had 1,500 bushels in their granary. They called the wheat King Tut Wheat because, according to a beautiful legend, the grains come from a stone box in an Egyptian tomb near Dashare. The Egyptian place Dashare mentioned in this Kamut story has not yet been found in any atlas. The origin of the variety in Egypt has been refuted by the DNA analysis cited above, and wheat remains viable for a maximum of 200 years. Even so, the story continues to circulate on the internet. The wheat grew as a novelty in many small fields around Fort Benton and was sold at regional fairs.
In 1977, Montana farmer Mack Quinn received a jar of this variety from Fort Benton and began growing it. From 1980 he marketed the old Khorasan wheat variety . When his son Robert Quinn took over the business after his father was elected chairman of the Montana Farm Bureau Federation , he noticed a growing demand for organically grown grain from 1984 onwards. In 1987 she established the operation entirely on organic farming to and let the ancient Egyptian word kamut (= "soul of the earth") (also wheat variety Q-77 ) for Kamut International, Ltd. in the United States Patent and Trademark Office for the cultivation register . They produce exclusively in the Upper Great Prairies of North America in the USA and Canada and export from there worldwide. Half of the production is marketed in Italy, the second largest market is Germany. In 1990, the US Department of Agriculture even recognized Kamut as a "new variety". Cultivation and distribution are only carried out under license from Kamut International.
Ingredients and use
Khorasan wheat contains more protein and higher proportions of most unsaturated fatty acids, amino acids, vitamins and minerals than conventional wheat varieties. Khorasan wheat is used in the same way as wheat and spelled , as a whole grain or in the form of flour , flakes or semolina and has a hearty, slightly nutty taste. As durum wheat cultivar ( durum ), so named because of its hard, mostly glassy endosperm , it is because of the high protein content and the adhesive properties suitable for elastic doughs particularly suitable for the production of pasta, especially for the classic Italian is pasta , suitable and couscous and bulgur .
Like all types of wheat, Khorasan wheat contains gluten (sticky protein). It is therefore not suitable for people with celiac disease . This is an intolerance of certain gluten components that cause chronic disease of the small intestinal mucosa.
The ingredients naturally fluctuate, depending on the environmental conditions (soil, climate) as well as on the cultivation technique (fertilization, plant protection) and storage.
Information per 100 g edible portion:
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1 semi-essential amino acids
1 mg = 1000 µg
The physiological calorific value is 1380 kJ (326 kcal) per 100 g of edible portion.
literature
- M. Gökgöl: The Iranian Wheat. In: Journal of Plant Breeding. Volume 45, 1961, pp. 315-333.
Individual evidence
- ↑ E. Khlestkina, MS Röder, H. Grausgruber, A. Börner: A DNA fingerprinting-based taxonomic allocation of Kamut wheat . In: Plant Genetic Resources. 4, 2006, pp. 172-180.
- ^ Triticum orientale Percival . In: USDA ARS-GRIN Taxonomy for Plants. Retrieved November 26, 2014.
- ↑ Triticum turgidum L. subsp. turanicum (Jakubz.) Á. Löve & D. Löve . In: USDA ARS-GRIN Taxonomy for Plants. Retrieved November 27, 2014.
- ↑ Triticum turanicum Jakubz., Selekts. Semenov. (Moscow) 5, 1947, p. 46. World Checklist of Selected Plant Families , Royal Botanic Gardens, Kew . Retrieved November 26, 2014.
- ↑ Grain 2012 , Information Service Agriculture - Food - Rural Area Baden-Württemberg, p. 26.
- ^ Clyde Reichelt: King Tut Wheat, "Corn of Egypt's Ancients" . In: Great Falls Tribune . June 7, 1964, p. 1-4 .
- ↑ Kamut International Recognized as Montana's Exporter of the Year , kamut.com, March 22, 2011.
- ↑ Kamut International ( Memento of March 24, 2006 in the Internet Archive ). Retrieved November 26, 2014.
- ^ Robert Quinn: Why I am an Organic Farmer ( Memento of March 24, 2006 in the Internet Archive ). Retrieved November 26, 2014.
- ↑ Nutritional Values (ingredient analysis of a manufacturer) ( Memento of the original from September 6, 2012 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF; 1.1 MB).
