2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Hybrid cereals triticale has become more common in recent years. This is not accidental. The plant, obtained by mixing wheat and rye, yields more than a ton per acre, even in bad weather conditions during the year.
Scientists are not famous for their imagination and that is why the name of this culture is formed from the Latin names of wheat and rye. Their achievement is in another direction.
The triticale combines the high productive potential and good qualities for wheat production with reduced soil requirements and plasticity to climatic conditions and rye weeds.
To obtain this plant, wheat is pollinated with rye pollen. However, the new plant is sterile and is treated with the alkaloid colchicine to breed. The resulting hybrids with durum wheat are hexaploid, and with soft wheat - oxaploid.
The plant mutant reproduces the characteristics of rye and wheat. In agriculture, however, crosses between aligned lines and triticale varieties.
The history of triticale began in the nineteenth century in Scotland. Then the first attempts were made to create a new cereal crop.
Gradually, the plant began to be grown throughout Scotland and large parts of southern Scandinavia. Until the end of the twentieth century, however, the culture was not popular and did not spread to other parts of the world.
Gradually, other countries are seeing the useful qualities of culture. At the moment triticale is grown almost everywhere. It is mainly used for animal feed. Increasingly, however, bread is also used in the production of dietary foods.
Worldwide, the largest producers of triticale are Poland, Germany, France, Belarus, China, Australia, Hungary and the Czech Republic. About 400 million tons of grain are produced annually from the crop.
The grain of the triticale contains valuable proteins and amino acids that are better absorbed by the body and are easier to digest than wheat protein. Perhaps its most useful quality, however, is that this crop can be used to make bread for diabetics and obese people.
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