General information about Dinkel

Spelt (Triticum aestivum ssp. spelta) is a hexaploid wheat species, which is closely related to modern bread wheat (Triticum aestivum ssp. aestivum). In contrast to the free-threshing bread wheat, the kernels of Spelt remain toughly enclosed by their hulls during the harvest. A further working step in the mill is required to dehull the kernels. Although requiring this extra effort, the hull represents a natural protection against airborne and fungal pollutants.

Spelt was the main cereal of the Alemannians but lost its importance completely in the 19th and 20th century. Since the 1970ies, Spelt was steadily re-established in Southern Germany as alternative regional crop - with big success. Nowadays more than 90.000 ha were grown in Germany under conventional and organic farming with a strong increase each year. We work intensively to improve agronomic and quality performance of Spelt to warrant its wider adaptation. For more information see the book: Neglected cereals.