Triticum dicoccum

Triticum dicoccum, also known as Emmer, is a type of wheat that was one of the first crops domesticated in the Fertile Crescent. It is a tetraploid wheat, having two sets of chromosomes, and is known for its hardiness and ability to grow in poor soils.

History

Triticum dicoccum was first cultivated around 10,000 years ago in the Fertile Crescent, an area in the Middle East that is often called the cradle of agriculture. It was one of the first crops domesticated by humans, along with barley and lentils. Emmer wheat was widely cultivated in the ancient world, from the Egyptian civilization to the Roman Empire.

Characteristics

Triticum dicoccum is a tetraploid wheat, meaning it has four sets of chromosomes. This gives it a high degree of genetic diversity and allows it to adapt to a wide range of environments. Emmer wheat is known for its hardiness and ability to grow in poor soils. It has a high protein content and a strong, nutty flavor.

Cultivation

Today, Triticum dicoccum is primarily grown in the Middle East, Ethiopia, and parts of Europe. It is often used in organic farming due to its resistance to pests and diseases. Emmer wheat is typically harvested in the late summer or early fall.

Uses

Triticum dicoccum is used in a variety of foods, including bread, pasta, and beer. It is also used as animal feed. In recent years, emmer wheat has seen a resurgence in popularity due to its high nutritional value and unique flavor.

See also

• Wheat
• Fertile Crescent
• Tetraploid
• Organic farming