Emmer wheat or hulled wheat[3] is a type of awnedwheat. Emmer is a tetraploid (4n = 4x = 28 chromosomes).[4] The domesticated types are Triticum turgidum subsp. dicoccum and T. t. conv. durum. The wild plant is called T. t. subsp. dicoccoides. The principal difference between the wild and the domestic forms is that the ripened seed head of the wild plant shatters and scatters the seed onto the ground, while in the domesticated emmer, the seed head remains intact, thus making it easier for humans to harvest the grain.[5]
Emmer is considered a type of farro food, especially in Italy.[3]
Taxonomy
Strong similarities in morphology and genetics show that wild emmer (T. dicoccoidesKoern.) is the wild ancestor and a crop wild relative of domesticated emmer. Because wild and domesticated emmer are interfertile with other tetraploid wheats, some taxonomists consider all tetraploid wheats to belong to one species, T. turgidum. Under this scheme, the two forms are recognized at subspecies level, thus T. t. subsp. dicoccoides and T. t. subsp. dicoccum. Either naming system is equally valid; the latter lays more emphasis on genetic similarities.[citation needed]
Botanists Körnicke and Aaronsohn in the late 19th-century were the first to describe the wild emmer (Triticum dicoccoides) native to Palestine and adjacent countries.[6][7][8] Earlier, in 1864, the Austrian botanist Kotschy had collected specimens of the same wild emmer, without signifying where he had collected them.[9]
Although cultivated in ancient Egypt, wild emmer is not cultivated for human consumption in recent history,[7] perhaps owing to the difficulty with which the chaff is separated from the seed kernels, formerly requiring the spikes to be pounded with mortar and pestle.[10]
The wild emmer is distinguished from T. vulgare, with its tougher ear rhachis and the beards releasing the grains easily, by their ear rhachis that are brittle when ripe and their firmly fitting beards.[7] The wild emmer grows to a height of 50–70cm (20–28in), and bears an elongated spike measuring 10–15cm (3.9–5.9in), with long, protruding awns extending upwards.[9]
Morphology
Cultivated type
Like einkorn and spelt wheats, emmer is a hulled wheat, meaning it has strong glumes (husks) that enclose the grains, and a semibrittle rachis. On threshing, a hulled wheat spike breaks up into spikelets that require milling or pounding to release the grains from the glumes.[citation needed]
Wild emmer wheat spikelets effectively self-cultivate by propelling themselves mechanically into soils with their awns. During a period of increased humidity during the night, the awns of the spikelet become erect and draw together, and in the process push the grain into the soil. During the daytime, the humidity drops and the awns slacken back again; however, fine silica hairs on the awns act as hooks in the soil and prevent the spikelets from backing out. During the course of alternating stages of daytime drying and nighttime humidity, the awns' pumping movements, which resemble a swimming frog kick, will drill the spikelet 25 millimetres (1 inch) or more into the soil.[11]
Etymology
First use: 1908 Origin: species of wheat, from German Emmer, variant of Amelkorn, from amel, 'starch', from Latin amylum.[12]
History
Wild emmer is native to the Fertile Crescent of the Middle East, growing in the grass and woodland of hill country from modern-day Israel to Iran. The origin of wild emmer has been suggested, without universal agreement among scholars, to be the Karaca Dağ mountain region of southeastern Turkey. In 1906, Aaron Aaronsohn's discovery of wild emmer wheat growing in Rosh Pinna (Israel) created a stir in the botanical world.[13] Emmer wheat has been found in archaeological excavations and ancient tombs. Emmer was collected from the wild and eaten by hunter gatherers for thousands of years before its domestication. Grains of wild emmer discovered at Ohalo II had a radiocarbon dating of 17,000 BC and at the Pre-Pottery Neolithic A (PPNA) site of Netiv Hagdud are 10,000–9,400 years old.[14]
Wild wheat (Triticum turgidum subsp. dicoccoides) growing in Israel
Emmer is found in a large number of Neolithic sites scattered around the fertile crescent. From its earliest days of cultivation, emmer was a more prominent crop than its cereal contemporaries and competitors, einkorn wheat and barley.[16] Small quantities of emmer are present during Period 1 at Mehrgharh on the Indian subcontinent, showing that emmer was already cultivated there by 7000–5000 BC.[17]
In the Near East, in southern Mesopotamia in particular, cultivation of emmer wheat began to decline in the Early Bronze Age, from about 3000 BC, and barley became the standard cereal crop. This has been related to increased salinization of irrigated alluvial soils, of which barley is more tolerant,[18] although this study has been challenged.[19] Emmer had a special place in ancient Egypt, where it was the main wheat cultivated in Pharaonic times, although cultivated einkorn wheat was grown in great abundance during the Third Dynasty, and large quantities of it were found preserved, along with cultivated emmer wheat and barleys, in the subterranean chambers beneath the Step Pyramid at Saqqara.[20] Neighbouring countries also cultivated einkorn, durum and common wheat.[21] In the absence of any obvious functional explanation, the greater prevalence of emmer wheat in the diet of ancient Egypt may simply reflect a marked culinary or cultural preference, or may reflect growing conditions having changed after the Third Dynasty. Emmer and barley were the primary ingredients in ancient Egyptian bread and beer. Emmer recovered from the Phoenician settlement at Volubilis[22] (in present-day Morocco) has been dated to the middle of the first millennium BC.
Emmer wheat may be one of the five species of grain which have a special status in Judaism. One of these species, referred to as kusmin (Aramaic) or kūsmīn (Hebrew: כוסמין), may be either emmer or spelt (emmer and spelt are easily confused with each other). However, it is fairly certain that spelt did not grow in ancient Israel, and emmer was probably a significant crop until the end of the Iron Age. References to emmer in Greek and Latin texts are traditionally translated as "spelt", even though spelt was not common in the Classical world until very late in its history.[citation needed]
In northeastern Europe, emmer (in addition to einkorn and barley) was one of the most important cereal species and this importance can be seen to increase from 3400 BC onward. Pliny the Elder notes that although emmer was called far in his time formerly it was called adoreum (or 'glory'), providing an etymology explaining that emmer had been held in glory (N.H. 18.3), and later in the same book he describes its role in sacrifices.[citation needed]
Today emmer is primarily a relict crop in mountainous areas. Its value lies in its ability to give good yields on poor soils, and its resistance to fungal diseases such as stem rust that are prevalent in wet areas. Emmer is grown in Armenia, Morocco, Spain (Asturias), the Carpathian mountains on the border of Czechia and Slovakia, Albania, Turkey, Switzerland, Germany, Greece and Italy. It is also grown in the U.S. as a specialty product. A traditional food plant in Ethiopia, this relatively little-known grain has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[23]
In Italy, uniquely, emmer cultivation is well established and even expanding. In the mountainous Garfagnana area of Tuscany emmer (known as farro) is grown by farmers as an IGP (Indicazione Geografica Protetta) product, with its geographic identity protected by law. Production is certified by a co-operative body, the Consorzio Produttori Farro della Garfagnana. IGP-certified farro is widely available in health food shops across Europe, and even in some British supermarkets. The demand for Italian farro has led to competition from non-certified farro, grown in lowland areas and often consisting of a different wheat species, spelt (T. spelta).[citation needed]
Emmer's main use is as a human food, though it is also used for animal feed. Ethnographic evidence from Turkey and other emmer-growing areas suggests that emmer makes good bread (judged by the taste and texture standards of traditional bread), and this is supported by evidence of its widespread consumption as bread in ancient Egypt.[24] Emmer bread is available in Switzerland[25] and the Netherlands. The largest Dutch supermarket chain in the Netherlands, Albert Heijn, sells emmer bread as part of their luxury bread line.
In Armenian cuisine, emmer pilaf is cooked in sunflower oil. The pre-cooked emmer is fried in oil and then sautéed onions are added. In the second version, boiled water and emmer are added to the sautéed onion and then cooked until tender.[26] In Armenia, emmer porridge with lamb called "kashovi" is widespread in the Shirak region, while lean kashovi is known in all regions of Armenia. Chopped lamb is added to cold water then boiled for 10 minutes, emmer and sautéed onion are added and cooked over a low heat until tender.[27]
In Italy, whole emmer grains can be easily found in most supermarkets and groceries, emmer bread (pane di farro) can be found in bakeries in some areas, while in Tuscany emmer has traditionally been consumed as whole grains in soup. Emmer has also been used in beer production.[28]
In parts of India, emmer wheat (in Maharashtra called खपली गहू, transcription "khapalī gahū", meaning "crusty wheat") is grown as a drought- and stress-resistant wheat variety with some work ongoing to improve yields, as a result of increased interest in this variety due to possible value for diabetics.[29]
↑ Weiss, Ehud and Zohary, Daniel (October 2011), "The Neolithic Southwest Asian Founder Crops", Current Anthropology, Vo 52, Supplement 4, p. S240
↑ Zohary, M. (1998). David Heller (ed.). A New Analytical Flora of Israel (in Hebrew) (2ed.). Tel Aviv: Am Oved. p.562. OCLC916628298. (first edition 1976)
1 2 3 Dalman, Gustaf (2020). Nadia Abdulhadi-Sukhtian (ed.). Work and Customs in Israel, volume II. Vol.2 (Agriculture). Translated by Robert Schick. Ramallah: Dar Al Nasher. pp.288–289. ISBN978-9950-385-84-9.
1 2 3 Weide, Alexander (2015). "On the Identification of Domesticated Emmer Wheat, Triticum turgidum subsp. dicoccum (Poaceae), in the Aceramic Neolithic of the Fertile Crescent". Archäologische Informationen[de].
↑ Powell, M. A. (1985) Salt, seed, and yields in Sumerian agriculture. A critique of the theory of progressive salinization. Zeitschrift für Assyriologie und Vorderasiatische Archäologie 75, 7–38.
↑ Jean-Phillipe Lauer, Laurent Taeckholm and E. Aberg, 'Les Plantes Decouvertes dans les Souterrains de l'Enceinte du Roi Zoser a Saqqarah' in Bulletin de l'Institut d'Egypte, Vol. XXXII, 1949–50, pp. 121–157, and see Plate IV for photo of ears of both wheats recovered from beneath the pyramid.
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus Triticum ; the most widely grown is common wheat. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Botanically, the wheat kernel is a caryopsis, a type of fruit.
Einkorn wheat can refer either to a wild species of wheat (Triticum) or to its domesticated form. The wild form is T. boeoticum, and the domesticated form is T. monococcum. Einkorn is a diploid species of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger. The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish. The name refers to the fact that each spikelet contains only one grain.
Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East.
Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000BCE.
Khorasan wheat or Oriental wheat is a tetraploid wheat species. The grain is twice the size of modern-day wheat, and has a rich, nutty flavor.
The founder crops or primary domesticates are a group of flowering plants that were domesticated by early farming communities in Southwest Asia and went on to form the basis of agricultural economies across Eurasia. As originally defined by Daniel Zohary and Maria Hopf, they consisted of three cereals, four pulses, and flax. Subsequent research has indicated that many other species could be considered founder crops. These species were amongst the first domesticated plants in the world.
Common wheat, also known as bread wheat, is a cultivated wheat species. About 95% of wheat produced worldwide is common wheat; it is the most widely grown of all crops and the cereal with the highest monetary yield.
During 10,000 years of cultivation, numerous forms of wheat, many of them hybrids, have developed under a combination of artificial and natural selection. This diversity has led to much confusion in the naming of wheats. Genetic and morphological characteristics of wheat influence its classification; many common and botanical names of wheat are in current use.
Farro refers to the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.
Triticeae is a botanical tribe within the subfamily Pooideae of grasses that includes genera with many domesticated species. Major crop genera found in this tribe include wheat, barley, and rye; crops in other genera include some for human consumption, and others used for animal feed or rangeland protection. Among the world's cultivated species, this tribe has some of the most complex genetic histories. An example is bread wheat, which contains the genomes of three species with only one being a wheat Triticum species. Seed storage proteins in the Triticeae are implicated in various food allergies and intolerances.
Triticum timopheevii, Timopheev's wheat or Zanduri wheat, is a tetraploid wheat that has both cultivated and wild forms. It is believed to have evolved in isolation from the more common Triticum turgidum; hybrids between T. timopheevii and T. turgidum are reportedly sterile with "a considerable amount of chromosomal irregularities in meiosis."
Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures to grow, and well-drained soil. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye.
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.
Tell Aswad, Su-uk-su or Shuksa, is a large prehistoric, neolithic tell, about 5 hectares (540,000 sq ft) in size, located around 48 kilometres (30 mi) from Damascus in Syria, on a tributary of the Barada River at the eastern end of the village of Jdeidet el Khass.
Iraq ed-Dubb, or the Cave of the Bear, is an early Neolithic archeological site 7 km (4.3 mi) northwest of Ajlun in the Jordan Valley, in modern-day Jordan. The settlement existed before 8,000 BCE and experimented with the cultivation of founder crops, side by side with the harvesting of wild cereals. Along with Tell Aswad in Syria, the site shows the earliest reference to domestic hulled barley between 10,000 and 8,800 BCE. The site is located on a forested limestone escarpment above the Wadi el-Yabis in northwest Jordan. An oval-shaped stone structure was excavated along with two burials and a variety of animal and plant remains.
Hulled wheat can refer to:
Triticum carthlicum Nevski, 1934, the Persian wheat, is a wheat with a tetraploid genome.
Triticum turgidum, is a species of wheat. It is an annual and grows primarily in temperate areas and is native to countries around the eastern Mediterranean, down to Iran and east to Xinjiang, China.
Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding. Ancient grains are often marketed as being more nutritious than modern grains, though their health benefits over modern varieties have been disputed by some nutritionists.
Chogha Golan is an aceramic Neolithic archaeological site in the foothills of the Zagros Mountains in Iran, about 200 m (656 ft) from the right bank of the Konjan Cham River. Located in a semi-arid region about 30 km (19 mi) north of Mehran, Chogha Golan is one of the earliest aceramic Neolithic sites found in Iran. The people of Chogha Golan relied primarily on the exploitation of wild plants and hunting. Chogha Golan is notable for the early presence of domesticated emmer wheat, dating to around 9,800 BP as such the archaeobotanical remains from Chogha Golan shows the earliest record of long-term plant management in Iran.
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