Tritordeum Origin: From a Patagonian discovery to a golden cereal for bread, beer, and pasta
Introduction Tritordeum is an innovative cereal born from the crossing of wild barley (Hordeum chilense) and durum wheat, developed through conventional plant breeding. This article showcases images from our Patagonian expeditions and recounts the scientific and human story behind its creation, its nutritional traits (notably its high lutein content), and its technological potential in baking, malting/brewing, and pasta. 1) Patagonia: in search of Tritordeum’s mother In the late 20th […]
