Triticale

Wheat and rye

Triticale is a “latest generation” hybrid, intentionally created by combining the genomes of wheat with those of rye: we are talking about an innovative cereal, forged by man overcoming the laws dictated by nature.
Although the triticale was created as early as the late 1800s, large-scale cultivation has only recently taken hold in Europe.

The name triticale is composed of the fusion of two words: precisely, the root of the cereal refers to the botanical genus of wheat (Triticum), while the ending mentions the genus of rye (Secale).
The crosses between wheat and rye have given rise to numerous varieties of triticale: just to give an example, an octaploid variety has been created consisting of 56 chromosomes by crossing a hexaploid wheat with a diploid rye.
On the market, varieties of triticale obtained by crossing two hybrids are sold: in simple words, second generation F2 hybrids are marketed.

Botanical analysis

As can be understood, the varieties of triticale can show a marked morphological variability, directly related to the species and varieties of wheat and rye combined to create the hybrid.
Compared to wheat, the leaves of the triticale appear wider and richer in stomata; the culm is large and empty.
The ears are quite large and produce a variable number of kernels (60-150).
If compared to the “parents” of wheat and rye, the growth capacity of triticale is rather slow.

Advantages of being hybrid

Triticale, being a hybrid between rye and wheat, clearly has characteristics similar to one and the other cereal.
The varieties of triticale are different according to market needs: in the Americas, for example, triticale tends to be more similar to wheat, while Eastern European countries prefer a triticale similar to rye.
The possibility of creating hybrids is an element of extraordinary importance, because in this way it is possible to capture the "best" characteristics of several cereals (in this specific case) and to bring them together in a "single species.
Using plant genetics, it is possible to originate a variety of triticale characterized by a good percentage of lysine (a characteristic amino acid of rye) and a high protein content: just think that in wheat lysine is the limiting factor from a nutritional point of view. By combining it with rye, the "triticale hybrid" is obtained which, despite being partly made up of wheat, is also abundant in lysine [taken from Concepts of genetics, by William S. Klug, Charlotte A. Spencer]
But the positive aspects are not over yet: the triticale embodies both the particular propensity for bread making (a characteristic of wheat), and the resistance and adaptability to the harsh climate (a distinctive element of rye).

Comparison with other cereals

Let's now summarize the main characteristics that define the profile of triticale, comparing it with other cereals:

1. Triticale is quite resistant to cold temperatures, although rye is much more resistant
2. Triticale adapts to low fertility and sandy soils, just like rye
3. Wheat requires a lot of water: triticale, being half rye, requires less water attention
4. Triticale is very resistant to salinity, much better than barley
5. Triticale responds less to nitrogen than wheat: not surprisingly, it is necessary to pay particular attention as regards the doses of nitrogen, since they could favor its loosening.

[taken from www.agraria.org]

Nutritional composition

Triticale provides 336 kcal per 100 grams
Triticale is made up of about 67% carbohydrates, 19.7% protein, 3.1% fiber and 1.6% fat; the remaining 8.6% is water.
Among the mineral salts we find calcium (traces) and phosphorus (traces); among the amino acids, those present in greater quantities are leucine (1.23%), valine (0.93%), phenylalanine (0.85%) and arginine (0.80%).
[The values ​​are calculated taking as a reference 100 grams of cereal, dry matter. The aforementioned nutritional composition is taken from the website www.hort.purdue.edu]

Summary

Triticale: to fix concepts

Triticale Hybrid of the "latest generation" intentionally created by combining the genomes of wheat with those of rye Triticale: etymology of the term The name triticale is composed of the merger of two words:
root = botanical genus of wheat (Triticum) + ending = genus of rye (Secale) Variety of triticale Many: crosses between multiple varieties of wheat and rye
Eg octaploid variety with 56 chromosomes: hexaploid wheat + diploid rye Triticale on the market Second generation F2 hybrids are marketed Triticale: botanical analysis

• Morphological variability: related to the species and varieties of wheat and rye combined
• Leaves: wider and richer in stomata than wheat
• Culmo: big and empty
• Spikes: rather large; produce a variable number of kernels (60-150)
• Growth capacity: slower than wheat and rye

Triticale: the advantages of being a hybrid Hybrid = has characteristics similar to one and the other cereal

• Different varieties of triticale according to market needs
• The best characters of both cereals are captured
• Triticale rich in lysine (limiting amino acid in wheat)
• Triticale: propensity for bread making (typical of wheat) + resistance to cold (typical of rye)

Triticale: comparison with other cereals The triticale:

• Withstands cold temperatures (like rye) quite well
• Adapts to low fertility and sandy soils (such as rye)
• Requires less water attention (compared to wheat)
• It is very resistant to salinity (better than barley)
• Responds less to nitrogen (than wheat)

Triticale: nutritional composition 336 Kcal / 100 grams

• 67% carbohydrates
• 19.7% protein
• 3.1% fiber
• 1.6% fat
• 8.6% water

Mineral salts: calcium, phosphorus
Amino acids in larger quantities: leucine, valine, phenylalanine, arginine
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