Triticale (”tritah kaylee”) is a grain — a close relative of wheat and rye. The Triticale Commons is a place to share the results of research and to report about commercial and personal use of triticale for food. Our goal is to promote that use by fostering dialogue and collaboration.
<aside> 💡 Learn more in History of the Food Use of Triticale.
</aside>
Triticale adds to the array of pleasing flavors and health-giving nutrients, fiber, antioxidants, and other attributes that make whole grains so important for our health. Along with diverse flavors that reflect its heritage of wheat and rye, triticale typically has a natural sweetness.
Aided by its rye heritage, triticale grows well in conditions where wheat does not. In many production areas triticale yields more grain per acre (hectare) than wheat, while needing the same or fewer production inputs, thereby increasing farm productivity and profitability.
Triticale’s productivity and efficient uptake of soil nutrients also benefit the environment by reducing emission of greenhouse gasses per ton of grain produced, and by improving water quality through greater nutrient uptake.
<aside> 💡 Triticale is grown on well over 4 million hectares (10 million acres) worldwide, but only now is beginning to be used more widely for food. Learn more in Triticale: Current Uses & Opportunities
</aside>
The Triticale Commons is a place to collect, organize, and find information about the use of triticale for food. It is intended to be a compilation of all publicly available information from the past thirty years about the use of triticale for food -- cataloging challenges as well as successes. It can be a source of facts and references that can assist in promoting the use of triticale for food, but it is not intended or designed to “market” triticale.
One part of The Triticale Commons is for information about “triticale for food” projects around the world. It is a place for market developers, makers of triticale food products, and others to post text and imagery about the use of triticale for food. Its contents will depend entirely on what is posted there by those who are working directly on the use of triticale for food, and by those who have questions or observations about that work.
The second part of The Triticale Commons is a searchable database of all research publications from the past thirty-or-so years about the use of triticale for food use. This part of The Triticale Commons includes lists that show title, author, date, and publication source of the research papers. Clicking on the title of the paper brings up a full abstract or summary. Over time we will add subsections to this part of The Triticale Commons to highlight particularly important research publications from around the world. Your suggestions about papers to include and to highlight are greatly appreciated.