Einkorn, emmer and spelt, and even oats or rye may not be the first grains that spring to mind when thinking about cereals. Yet researchers from 10 different countries have rekindled interest in these traditional crops for the benefit of our environment and health.
These cereals require far less fertilisers, pesticides, and energy, compared to the dominant grain crops: wheat, maize, and barley.
Growing a wider variety of crops is a useful strategy in terms of potential exposure to droughts and diseases.
Relying on only one crop increases vulnerability, as was the case during the Irish potato famine in the mid-19th century. Disease wiped out the country’s potato crop, leading to widespread starvation.
Optimising cultivation methods was one of the researchers’ priorities, as was the refinement of processing techniques. The researchers also interacted with millers, bakers, and other partners to generate momentum, address practical matters, and explore the market potential.
Field experiments were carried out in Estonia, the United Kingdom, Czechia, and Crete.
With partners, researchers planted, studied and cross-bred many hundreds of genotypes – sets of genes in a plant’s DNA.
They selected varieties with promising qualities, such as higher yields, greater resistance to fungal infections and particular suitability for processing, while also looking into potential health benefits.
While rye bread or porridge oats may not be everyone’s first choice for breakfast, a broadened taste in cereals can boost health and help protect the future of Europe’s farming.