Competence in ancient grain
Einkorn has been grown since the Neolithic age - since approx. 7500 BC. The domestication of this ancient wheat began in the Middle East and in what is Turkey today. From there, the grain spread to Europe and became an integral part of Neolithic culture. Einkorn bread remains were found in the stomach of “Ötzi”, a man who perished around 3,300 BC in the High Alps, where the ice mummified him.
Einkorn is a husked grain which grows even in very poor soils. However, yields are limited to approx. 1 to 3 tons/ha. Since this is also the case in very fertile locations, this ancient wheat was superseded over the centuries by higher-yield grains and was almost forgotten.
Einkorn’s renaissance only started a few years ago. This undemanding grain, which is very resistant to diseases, pests and weed, is particularly valued in organic farming. As a rare species on the fields of the cultivated landscape, einkorn also makes an important contribution to biodiversity in agriculture.
Einkorn (diploid, with only an A-genome and 14 chromosomes) clearly differs genetically from other, evolutionarily younger, wheat species. This is not least expressed in its constituents. Compared to modern common wheat, Triticum monococcum has a higher content of minerals and amino acids. In 2015, scientists at the University of Hohenheim in Germany found that it contains six to ten times more of the carotenoid lutein than common wheat; lutein plays an important role in eye function.
However, Einkorn is gaining more and more attention not only because of its good digestibility and healthful components. Einkorn is also a culinary experience. With a little craftsmanship, the slightly yellowish flour can be made into bread, pastries and pasta with a unique, delicately nutty taste. As a polished grain, einkorn can also be cooked “like rice”. And einkorn malt can be used to brew excellent beer!
Our einkorn products:
Learn more about Einkorn at www.einkorn-alakor.com