A Golden Cereal Born from Wild and Cultivated Diversity
Durum Wheat × Hordeum chilense
Tritordeum is a new cereal created through conventional plant breeding between durum wheat and a wild barley species. It combines a recognisable golden colour and distinctive flavour profile with opportunities in bread, pasta, malt, beer and cereal ingredients.
Tritordeum brings together the RELIABILITY OF A CULTIVATED CEREAL and the DIVERSITY OF A WILD RELATIVE to create a crop with its own identity.
It is related to wheat, but is distinct from common bread wheat, durum wheat, barley and triticale. Tritordeum was developed through conventional breeding, chromosome stabilisation and long-term selection.
From Wild Barley to a Cultivated Golden Cereal
Tritordeum reflects more than four decades of Spanish public-private research and development, translating wild genetic diversity into a cereal platform for agriculture and food applications.
Wild Barley Resource
Hordeum chilense is a wild barley species whose genetic diversity provided the wild parent of Tritordeum.
Crossed with Durum Wheat
Researchers crossed the wild barley with durum wheat, creating the initial basis for a new cultivated cereal.
Stabilised over Time
Long-term selection and stabilisation enabled the development of productive materials suitable for cereal value chains.
Developed by Vivagran
Since obtaining worldwide exclusive rights from CSIC in 2006, Vivagran has developed varieties and market applications.
Tritordeum
A distinct cereal developed for practical agricultural, food and malt value chains.
A Recognisable Colour and Flavour Identity
Depending on the flour type, malt, recipe and processing method, Tritordeum can deliver colours from bright golden yellow to darker toasted shades, together with cereal, biscuit, honey, nutty and malted-grain sensory possibilities.
Naturally Golden
Tritordeum’s characteristic colour is associated with its carotenoid profile, particularly lutein and related pigments.
Distinct Sensory Notes
Flour and malt applications may deliver cereal sweetness, biscuit, honey, nut and toasted grain impressions.
Technical Versatility
The cereal is used across bakery, pasta, malt, beer, distilling, feed and forage-oriented applications.
Across the Tritordeum Value Chain
Tritordeum materials support farmers, millers, maltsters, bakers, brewers, distillers and product developers through distinct product categories.
Grain
Conventional, organic and regenerative-grown grain routes.
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Malt
Base and toasted Tritordeum malts for brewing and distilling.
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Refined Flour
Roller- and stone-milled flour for golden bakery applications.
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Wholegrain Flour
Roller- and stone-milled flour retaining the full cereal fraction.
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Malt Flour
Roller-milled malt flour for baking and food applications.
Visit the Shop →One Cereal, Multiple Routes
Tritordeum has been developed not only as a new grain, but as a platform for differentiated cereal applications. Its value emerges when colour, flavour and technical performance are connected with the intended product.
Baking
Golden breads, pastries, pizza and differentiated baked goods.
Pasta
Speciality semolina routes with distinctive colour and identity.
Malting & Brewing
Base and toasted malts for beers with a recognisable cereal signature.
Feed & Forage
Additional agricultural application routes for cereal value chains.
Explore the Tritordeum Story
Continue from its wild-barley origin to its domestication, sensory identity and practical use in baking and brewing.
From Patagonia to Bread, Beer and Pasta
Discover the wild-barley origins and scientific journey behind the golden cereal.
Read Article → BREEDINGThe Domestication of Tritordeum
Learn how a new cereal crop was created through breeding and long-term selection.
Read Article → BREWINGTritordeum Malt in Craft Brewing
Explore practical brewing insights for working with Tritordeum malt.
Read Article →Essential Facts about Tritordeum
Clear answers about the cereal, its origin, composition and possible applications.
What is Tritordeum?
Tritordeum is a cereal created from durum wheat and Hordeum chilense, a wild barley species, using conventional plant breeding methods.
Is Tritordeum genetically modified?
No. Tritordeum is not genetically modified. It was developed through conventional breeding, stabilisation and selection.
Is Tritordeum wheat?
Tritordeum is related to wheat because one parent is durum wheat, but it is not the same as common bread wheat or durum wheat.
Is Tritordeum gluten-free?
No. Tritordeum contains gluten and is not suitable for people with coeliac disease or people who need to strictly avoid gluten.
Why is Tritordeum golden?
Its naturally golden colour is linked to its carotenoid profile, particularly lutein and related pigments.
What is Tritordeum used for?
Tritordeum can be used in flour, bread, pastry, malt, beer, pasta, distilling, feed and forage applications.
THE GOLDEN CEREALReady to Discover Tritordeum?
Buy Tritordeum flour and malt, explore technical resources, or contact us about professional applications and value-chain opportunities.
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
