Abstract
Spring emmer (Triticum dicoccon) is an ancient two-rowed hulled wheat, also known as farro. Emmer was domesticated in the Fertile Crescent and was widely cultivated in the ancient world, but has since been replaced with higher yielding modern wheat varieties. Emmer is high in protein and as the ancestor of durum wheat, may be a suitable grain for producing pasta and flatbreads. There is an increasing consumer interest in locally grown grain for human consumption, and this has expanded the demand for end-products such as breads and pastries. Food grade grains will usually bring a premium price, but growers must also meet the higher quality standards, which can be difficult since there is very little information on emmer production in the Northeast. Varietal selection is one of the most important aspects of crop production and significantly influences yield potential. In 2021, the University of Vermont Extension Northwest Crops and Soils (NWCS) Program initiated a trial to evaluate yields and protein of eight spring emmer varieties.
Keywords
Vermont, University of Vermont, UVM Extension, Northwest Crops & Soils
Publication Date
4-2022
Recommended Citation
Darby, Heather and Krezinski, Ivy, "Spring Emmer Variety Trial" (2022). Northwest Crops & Soils Program. 453.
https://scholarworks.uvm.edu/nwcsp/453