Competence in ancient grain
There is no need to say much about spelt: this grain has as enjoyed great popularity for almost 40 years. Like einkorn and emmer, spelt is a husked grain, which means that it is not harvested as a naked grain but in chaffs. We de-hull the spelt ourselves on-site. We use the husks to make pellets, which serve as a valuable animal feed.
Unlike einkorn and emmer, spelt is genetically very similar to common wheat (Triticum aestivum) (hexaploid chromosome set with 42 chromosomes and D genome). Spelt was very common in the European Neolithic period (around 2,000 BC). It probably has its origins even further back (6th to 5th millennium BC?) in the Caucasus region and around Mount Ararat.
Spelt cultivation played a major role in the economy of the Celts and Romans. As late as the late 19th century, spelt was an important commercial crop in Germany, especially in the southwest, which is reflected in such place names as “Dinkelsbühl” (Dinkel = “spelt” in German). At the beginning of the 20th century, cultivation decreased drastically, because crop yield is lower than for modern wheat varieties. The 1980s saw a renaissance of husked grain, especially in German-speaking countries. Spelt is now cultivated and consumed in many European countries. Initially, it was mainly offered as an organic product – but now spelt is also popular in the conventional market.
In the 12th century, St. Hildegard von Bingen wrote about the positive health properties of spelt in her writings on medicine. Because it contains valuable components and is very salubrious, spelt is popular with many people (including allergy sufferers) as a dietary staple and alternative to wheat.
Triticum spelta has become an integral part of organic farming. As a robust grain that is easy to grow, spelt can be successfully produced even on weaker soils and with little agricultural equipment.
Our spelt products:
If you are interested in conventional spelt or conventional spelt husk pellets - please contact us!