Tritordeum is accredited as a naturally-grown species, and has been developed with traditional improvement techniques in the Sustainable Agriculture Institute (IAS) of the Higher Scientific Research Council (CSIC) in Spain, in co-operation with Agrasys.
This is the first newly-created cereal that is commercialised in the world for human consumption and is the result of the natural hybridisation of durum wheat and a wild barley from Chile and Argentina, and is listed in the Community Plant Variety Office (CPVO) of the European Union.
As well as its pleasant taste, texture, aroma and colour, Tritordeum has high levels of protein and fibre. It has ten times more lutein (an antioxidant related to ocular health) and less reagent gluten than common wheat. It is rich in prebiotic active compounds and essential minerals. Several chains of gourmet bakers in Barcelona have already developed a broad range of breads and cake products with this new cereal.