Mar 23, 2022 | Health & Nutrition


Addressing a growing worldwide need for grains, at a time of growing shortage, rising commodity prices and climate change, favoring cultivation in hot dry zones.

Tritordeum is a novel non-GMO cereal obtained through crossing of durum wheat (Triticum durum) and wild barley originated from Chile and Argentina (Hordeum chilense).

Tritordeum®, is a registered commercial brand launched on the food market in the EU with more than 50 finished products. It is suitable for bread, pastry, pasta, pizza, biscuits, and for brewing.

The whole grain flour of Tritordeum is rich in proteins (11-13%), dietary fiber (10-12%), carbohydrates (78-82%), and lutein (4-6 ug/g), which is 10x more than in wheat. Lutein contributes to reduce degeneration of macula in eyes caused by sunlight.

Tritordeum has much lower levels of gluten than wheat, and is therefore a good alternative for those consumers who wish to reduce their intake of gluten, but is not suitable for celiacs.

Tritordeum is a very robust crop and suitability for organic farming. It shows disease resistance, especially against septoria and rusts. Furthermore drought, anoxia and salinity resistance with an efficient use of Nitrogen.

The Dutch company Vivagran BV has the exclusive rights to commercialize Tritordeum worldwide. Vivagran grants licenses to seed/grain producers, and millers, while bakers and other finished products manufacturers don’t need a license to commercialize Tritordeum.