A new ‘natural cereal’ called Tritordeum, claimed to be the first newly-created cereal suitable for human consumption has been named as one of the winners in the 2018 Sustainable Food Awards.
“Tritordeum is a project that ensures sustainability in several ways. From the base, it is a project respectful of the natural environment, the people and their surroundings. So it is an honour to be recognised as a sustainable ingredient”, says Dr. Pilar Barceló, managing director of start-up Agrasys, which is behind the Tritordeum project.
Tritordeum is a Mediterranean cereal – the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense) – with claimed benefits for the environment, the consumer and farmers.
As a crop, Tritordeum is said to be more sustainable and have a better ecological footprint. It is a robust cereal, adapted to the inclemency of climate change, and stands up well to drought and high temperatures.
Tritordeum is cultivated in the Mediterranean area – Spain, Italy and the South of France – in both conventional and organic production systems. Currently, 70% of the production comes from local farmers with the organic certification.
“Tritordeum is cultivated in the Mediterranean area – Spain, Italy and the South of France. Currently, 70% of the production comes from local farmers with the organic certification”
The value chain of the Tritordeum has several characteristics that make it a fair and sustainable cereal chain”, says Barceló. “Agrasys works with local farmers under repurchase agreements without fluctuation of prices, supporting local rural economies and following a philosophy of respect for sustainable principles. Unlike what happens with many other cereals, we respect very much the first link in the chain: the farmer.
“Moreover, this cereal has a value chain focussed on the control of the seed, grain and flour to ensure full traceability throughout the whole path from growers to processors and then to consumers and it ensures just margins, particularly for our farmers”.
Once harvested, the company supervises all steps in the transfer of grain from the field to the nearest mill. After a traditional milling process, the grain becomes quality flour. “So thanks to this controlled process, Tritordeum is a totally traceable cereal”, declares Barceló.