Grupo de desplazamiento 6@2x

About
The Cereal

Grupo de desplazamiento 6@2x

About
The Cereal

Story

Wheat + Barley = Tritordeum

In 1977, a group of Spanish researchers manage to naturally cross wheats and wild barley to create a novel specie they name Tritordeum.

Their aim at the time was to obtain a climate-change-resilient and better digested cereal.

Very shortly after, follow four expeditions to Latin America (Chile and Argentina) to collect wild barleys of the sub-specie Hordeum chilense to initiate back in Spain a breeding and selection program to obtain a primary population of Tritordeum.

40 years later, Tritordeum is launched on the market by the company Vivagran.

Benefits

The best of Wheat and Barley in one single ingredient

Sustainability in farming

Farming2x

Tritordeum is a very robust crop:

  • Efficient in capturing nitrogen from soil
  • Resistant to climate change (drought, heat, salinity, anoxia)
  • It withstands fungal diseases (common in cereals)
  • It has a good tillering and re-growth capability
  • It behaves like perennial crops and can regrow for grazing
Grupo 210@2x

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

Processing2x

Tritordeum has a serie of characteristics that makes it more efficient in processing

In backing
  • Higher water absorption in dough
  • A high enzymatic activity* allowing to accelerate proofing time
  • Yellow color allows to reduce fats and eggs in recipes
In malting
  • No husk surrounding the grain, allowing higher yield in malting
  • A high enzymatic activity* allowing to accelerate germination time, and use less water
Grupo 210@2x

*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

Product Range

Seed, Grain, Flours and Others

Grupo 436

Seed

3 commercial varieties available:

Seed exists in untreated and treated quality

Commercial seed equivalent to R1/R2 – un-certified seed only

Grain

Milling:

Min 12,5% protein

Mono varietal or blends of varieties

Conventional and organic certified qualities

Distributed only by Vivagran and certified licensees

Malt:

Protein ranging from 11 to 16% protein

Mono varietal

Conventional and organic certified qualities

Distributed only by certified licensees

Protein ranging from 11 to 16% protein

Grupo 433
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Flours

Characteristics:

Min 12,5% protein

Blends of varieties

Conventional and organic certified qualities

Distributed only by certified licensees

Types

Refined max 70% extraction 

Semi wholegrain 70-85% extraction

Wholegrain 85-95% extraction

Others

Ingredients for baking:

Toasted ingredients

Flakes

Semola

Bran

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