As much as we know about regular grains and where we can find them, others might be less well known, which are referred to as triticale grains. These are mixed grains that combine wheat and rye.
This hybrid has been made more efficiently over the years as it can be grown in dryer and colder conditions while having a higher protein content thanks to a better balance of amino acids.
To find out about specific varieties of triticale and others, you can see the process of combining these grains below.
Triticale Specific Varieties
1. Rolled Triticale
On close inspection, you might assume that these look like whole grains, but this is partly true as this is one of the parent grains that make up this hybrid.
On their own, they usually come in the form of flakes made by pressing and rolling pre-cleaned triticale.
While this combination can have colors like a creamy light to darker red-brown with a bit of white, there aren’t any characteristic off-flavors or aromas.
In addition to this, it has a high mineral and protein content, with high levels of dietary fiber.
2. KWS Fido
You can find this triticale primarily in the Uk, and it is, in fact, the leading type as it gives a higher yield with very stiff straw.
These low-cost triticales are quick to ripen and come in very specific weights, which makes it easier to determine the overall size of the yield.
This quick turnover means it can be used as a second or third cereal slot on the farm and has a market associated with animal feed.
It also has applications in bioethanol production and is very productive under nitrate-vulnerable zones where there might be lower inputs.
3. Agostino
The straws on these resemble wheat the most, except you get a short and robust straw with high resistance to yellow rust, which can occur during moist and cool weather conditions.
This easy-grower doesn’t have to be managed as much as winter wheat seeds.
Even with this, it doesn’t have the highest amount of yield, but the results make it high in fermentable carbohydrates or a type of sugar that you can find in sweetened foods and even some fruits.
4. Kasyno
This high-yield triticale may have been overlooked for some time due to its performance in second cereal situations.
It is referred to as the growth stages, which involve germination, leaf development, tillering, and stem elongation.
This type of triticale and many others have a growing use in anaerobic digestion, a biodegradable material that has been used in many industries.
Some of these include the breakdown of food waste, animal manure, and even used to produce fuels.
5. Puzon Triticale
This is one of the main spring varieties of triticales.
It is highly regarded as having the highest amount of protein, producing a medium-tall variety with good lodging resistance.
Overall, it’s considered a high achiever when placed under field trials.
What makes it so resilient is its toughness against powdery mildew infection, brown and yellow rust, and Fusarium.
With warmer weather, this grain seems to perform well and passes as a reasonably inexpensive fungicide.
6. Somtri Triticale
This is another spring variety and is ideal for areas that suffer a lot of droughts.
This is made possible by the root structure that gives it better access to nutrients and water deep within the soil profile, so it is more tolerant to stressful conditions.
This tolerance means it can be grown in warmer countries, is made distinct by its green patterning, and is suitable for fodder or whole cropping.
It may also be a substitute for barley and can be found in greening mixtures and even animal feed.
Other Grains Associated With Triticale
7. Wheat Grains
Being one of the key ingredients for triticale, it makes a strong case as to the importance of it in agriculture, though it isn’t as durable as the hybrid form when it is grazed.
The inclusion of this grain means there is a lot of unrealized food potential.
Even though you can get better yields with triticale, it is a softer grain than wheat, so millers and producers have to adjust their processes to accommodate it.
This combination means it has broader use in goods like bread and wholemeal foods.
8. Spelt Grain
This grain has a slight advantage over others as it can be grown better in low nitrogen soil, which is before you factor in the finished triticale.
It also has the advantage of being more competitive with weeds in the spring and can head a week later.
You can also find spelt grain in packs where it is combined with triticales to make a fuller serving, and both share similar low quantities of gluten.
The protein content can be higher than wheat and, in some cases, are competitive with triticales.
9. Farro Grains
Part of the wheat species can also be incorporated into organic grain mixes that have become more popular over recent years.
It also has a high protein content though not on par with some triticale varieties.
This makes it a fine alternative if you don’t have wheat or rye at hand, as you can find it easily in wholesale environments, and it has many uses in home cooking.
You could also use it in cereal mixes as they give off a nutty flavor that is hard to find anywhere else.
10. Rye
Rye, also known as secale in cultivated species, is one of the key ingredients of triticales.
On its own, it can be grown extensively as a cover crop, grain, or forage crop, and just like the hybrid form, it can be used as animal fodder.
Like the Somtri Triticale, rye has a high tolerance to stress and can, in some cases, gives you similar levels of yield to wheat.
You can also find aesthetic similarities to wheat as they both have tooth-like structures along their margins.
Frequently Asked Questions (FAQs)
What Is The Process Of Making Triticale Grains?
It might sound like a complicated process, but you can simply prepare wheat flowers as you would and then use rye pollen to pollinate these.
Depending on the type of seeds you start with will dictate what time of year they are planted and harvested.
These grains like to be exposed to full sun with some partial shade and, generally, can be sown in the fall, as the vernalization process triggers seed production.
If you try this at any other time of year, you’ll see little to no visible seeds.
While triticales can be grown for use as wheatgrass, this can be useful when they have that initial spurt of growth in the spring, which is where the value of this process is on full display.
You can choose whether to turn it under itself or cut it back before it reaches approximately 12″ tall.
After this, you can wait three weeks after tilling before planting again.
Are There Any Allergies Associated With Triticale Grains?
As we have established, this is made from wheat and rye, and individuals who suffer allergies to these are recommended to avoid them.
While these might not affect you, there is a chance that these grains could be mixed with other products such as soy, nuts, and even pesticides if they are being used nearby which isn’t that common but worth considering.
For those with gluten intolerances, triticale flour isn’t recommended as even though it may have less gluten, in some cases, it’s the hybrid ingredients that provide it.
This is important if it’s being used in baking, as the gluten gives the dough the elasticity it needs.
Where Can You Find Triticales?
While other crops can be found in many regions of the world, this type is made mainly in countries such as France, Germany, Poland, Belarus, and China and is grown as a minor crop in the US and the UK.
This might change as the popularity of the grain is seeing farmers try out areas of land for the cultivation of this grain exclusively, as they can be more flexible to sudden weather changes regardless of how long they last.
Some types with this resistance may make their use in countries like Brazil, Angola, and Afghanistan more plausible.
However, adequate land preparation and experimentation may be needed before these can be considered a success.
Closing Thoughts
However you find these varieties, you can be sure that they will become more available and used in more products once it has been established that the grain can be compatible with other ingredients before you find it in other areas of food production.
While they can be hard to identify, it can be interesting how these can grow in some very demanding environments where others may simply perish or develop certain diseases, which can be a headache for farmers and producers.
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