Report on Tritordeum Field Trials in Slovakia (2023-2024)

1. Objectives

The primary objective of this study was to evaluate the adaptability, yield, and quality parameters of Tritordeum genotypes under Slovak growing conditions. The specific objectives included:

• Assessing the yield performance of Tritordeum compared to wheat.
• Analyzing grain quality parameters such as protein content, gluten properties, and milling characteristics.
• Evaluating rheological and baking properties of Tritordeum flour.
• Comparing conventional and organic cultivation methods.
• Monitoring disease resistance and lodging characteristics.
• Investigating the nutritional profile of Tritordeum.

2. Experimental Setup

2.1 Locations & Sowing Details

• Vígľaš-Pstruša: Three Tritordeum varieties (Bulel, Coique, HT 2008) and a control wheat variety (Slovenka) were sown on 20.3.2023.
• Borovce: Seven Tritordeum genotypes and one wheat variety (PS Dobromila) were sown on 20.10.2023.
• Cultivation Practices:
  • Conventional: Use of herbicides, insecticides, and fertilizers.
  • Organic: No chemical inputs; ecological fertilizers applied.

2.2 Growing Conditions & Challenges

• Conventional plots were managed with standard agronomic practices.
• Organic plots suffered from significant vole damage, particularly in the Bulel variety.
• In Vigľaš-Pstruša, extreme weather conditions affected Tritordeum establishment.

3. Results & Data Analysis

3.1 Yield Performance

Yield data showed that Tritordeum had lower yields compared to wheat, with variations across genotypes and cultivation systems.

3.2 Milling & Grain Quality

• Tritordeum genotypes had lower specific weights than wheat, ranging from 68.8 to 72.1 kg/hl compared to wheat (78.6 kg/hl).
• Flour extraction rates were comparable to wheat for the Coique variety.

3.3 Rheological & Baking Performance

• Farinograph tests showed that Tritordeum flours had lower water absorption (53.5%) than wheat (59.6%).
• Alveograph results indicated lower dough strength in Tritordeum varieties compared to wheat.
• Baking tests confirmed that Tritordeum loaves had distinct yellow color and acceptable texture, despite lower volume.

3.4 Nutritional Profile

• Tritordeum contained higher protein (15.5-16.1%) and dietary fiber (7.37-9.93%) compared to wheat.
• Higher lipid content (2.48-2.73%) may impact shelf life.

4. Discussion & Conclusions

• Yield Performance: Tritordeum yielded about half as much as wheat in Slovak conditions, particularly in organic plots where vole damage was significant.
• Grain Quality: Tritordeum showed good milling quality and flour extraction, but lower specific weight and higher ash content.
• Baking Quality: Tritordeum produced acceptable loaves with distinct yellow color and good texture, though with lower baking volume than wheat.
• Nutritional Benefits: Higher protein and fiber content make Tritordeum an attractive option for health-conscious consumers.
• Agronomic Challenges: Disease susceptibility, lower yield, and lodging in some genotypes require further research and improvement.

5. Recommendations & Future Work

• Improve agronomic practices to enhance yield potential, especially under organic conditions.
• Explore breeding strategies for improving disease resistance and lodging tolerance.
• Conduct further trials on flour storage stability due to higher lipid content.
• Increase awareness among farmers and bakers about Tritordeum’s benefits.
• Continue trials with new genotypes in 2025 to optimize performance under different conditions.

References Vivagran, NPPC Slovakia, Field Trials 2023-2024