Tritordeum: Delicious. Nutritious. Sustainable.
A Distinctive Cereal for Bread, Malt, Pasta and More
Tritordeum is a golden cereal created through conventional breeding between durum wheat and the wild barley Hordeum chilense. Its natural colour, flavour and technical versatility open new opportunities for bakers, brewers, food makers and farmers.
A Golden Cereal with Distinct Identity
From flour and semolina to malt and forage, Tritordeum combines sensory differentiation, nutritional interest and application versatility.
Tritordeum is not simply a wheat alternative. It is a GOLDEN CEREAL with its own colour, flavour, nutritional profile and opportunities across the cereal value chain.
From the field to the bakery and the brewhouse, Tritordeum offers partners a differentiated raw material for products with a distinctive story and sensory identity.
Created from Cultivated and Wild Diversity
Tritordeum originates from the crossing of durum wheat with Hordeum chilense, a wild barley native to Latin America. Developed through conventional breeding, it combines crop innovation with a clearly differentiated grain identity.
Its golden colour and characteristic sensory profile have supported applications in bread, pasta, malt, beer and other cereal-based products.
Four Reasons to Work with the Golden Cereal
Tritordeum brings together sensory differentiation, nutritional interest, crop resilience and practical application opportunities.
Colour & Taste
A naturally golden cereal with characteristic cereal, slightly sweet, nutty and biscuit-like sensory possibilities for bakery and malt products.
Explore Taste →Nutritional Interest
Tritordeum is researched for components including fibre, protein and carotenoids such as lutein, associated with its characteristic golden colour.
Explore Nutrition →Sustainability
A crop platform evaluated for adaptation, efficient use of resources and differentiated opportunities within resilient cereal production systems.
Explore Sustainability →Versatile Uses
Available routes include flour, semolina, malt, food ingredients and forage applications, each bringing technical and sensory opportunities.
Explore Uses →Backed by 250+ Scientific Publications
Tritordeum is a globally studied cereal crop developed and brought to market by Vivagran. Research spans breeding, agronomy, sustainability, nutrition, food technology, malting and end-use applications.
Breeding
Origin, domestication and cereal innovation.
Nutrition
Composition, lutein, fibre and digestibility research.
Agronomy
Crop adaptation, farming systems and sustainability.
Applications
Baking, pasta, malt, brewing and feed routes.
From Golden Grain to Distinctive Products
Tritordeum can enter multiple cereal value chains as flour, semolina, malt or forage material, connecting crop identity with differentiated end products.
Tritordeum Flour
Golden flour for bread, pastry, pizza and bakery applications with distinctive colour and cereal flavour.
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Tritordeum Semolina
A golden cereal route for pasta products with colour, flavour and technological differentiation.
Explore Articles →
Tritordeum Malt
Alternative cereal malt for brewing and distilling, bringing cereal identity and distinctive sensory notes.
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Tritordeum Forage
A complementary application route for animal-feed and biomass-oriented cereal value chains.
Request Information →Find Tritordeum for Your Needs
Purchase flour and malt directly, discover products made with Tritordeum, or find professional partners for commercial projects.
Discover Golden Products
Build a Value Chain
Licensees
Farming, milling, malting, brewing, food innovation and value-chain development routes.
Find a Licensee →Distributors
Find professional distribution channels for Tritordeum grain, flour, malt and products.
Find a Distributor →B2B Enquiries
Contact us for research, samples, processing trials, media or commercial projects.
Contact Us →Recipes, Articles and Technical Resources
Discover how Tritordeum performs in bread, malt, pasta and other applications through articles, recipes, technical dossiers and published research.
Insights & Technical Guides
Origin, nutrition, flour, malt, pasta and value-chain stories.
Explore Articles → RESOURCESDossiers & Communication
Technical materials for professionals and partners.
Browse Resources → SCIENCEPublications
Research supporting Tritordeum development and applications.
View Research →
THE GOLDEN CEREALReady to Discover Tritordeum?
Buy Tritordeum flour and malt online, discover products made with the golden cereal, or contact us to discuss professional applications.
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Sustainability in farming
Tritordeum is a very robust crop:
The grain is produced under contract with local farmers with a full traceability from seed to food Farmers cultivating Tritordeum receive higher incomes per hectare in comparison to other crops
Sustainability in processing
Tritordeum has a serie of characteristics that makes it more efficient in processing
In backing
In malting
*enzymes are proteins naturally ocuring in cereal that have a specific action when activated.
In the case of Tritordeum, those enzymes allow to reduce complex carbohydrates into simple sugars.
This allows to speed up sugar conversion and fermentation
