In Spain, a new natural cereal called Tritordeum has been created, born from the combination of durum wheat Triticum Durum and wild barley Hordeum chilense.
Contrary to popular belief, this new cereal is not a GMO, meaning it is not a genetically modified organism, but is cultivated naturally. Tritordeum has also been registered with the European Union's Community Plant Variety Office.
An initial cross was conducted in 1977 at the Institute of Sustainable Agriculture of the Superior Council of Scientific Research in Córdoba using traditional techniques. However, the attempt to combine wheat and barley had not yielded positive results. Therefore, it was decided to work with Hordeum chilense, a wild barley native to South America. It has also been cultivated in Italy since 2013.
Flour made from this grain is used in diets due to its properties and benefits. First and foremost, it is low in gluten, making it recommended for those with gluten intolerances. It improves intestinal function, supports the immune system, and therefore helps fight obesity and diabetes. It improves cardiovascular health thanks to its higher antioxidant, fiber, and fructans content compared to other grains. It is rich in lutein, an important antioxidant for protecting the eyes from the sun and reducing the risk of ophthalmic diseases. It is eco-sustainable, with its cultivation having a low environmental impact. In fact, in June 2018, Tritordeum was awarded the "Sustainable Ingredient" prize at the Sustainable Food Awards in Amsterdam.
Wheat's unique feature is its adaptation to the climate change currently affecting the planet. It's a Mediterranean grain, resistant to drought and high temperatures, efficient in water use, and highly resistant to disease. Today, it's also grown in Italy, particularly in Puglia; in fact, typical Apulian pasta is made with Tritordeum.