Abstract
Triticale is a hybrid grain from crossing rye and wheat. Triticale was developed to combine favorable characteristics of both rye and wheat. Triticale has the growth vigor, cold tolerance and high protein from rye, and baking characteristics of wheat. There are both spring and winter types available with most triticale being produced in Poland and Germany. Triticale is primarily grown as a feed grain because it is rich in vitamins, minerals, and has higher protein levels than wheat or barley. Triticale is also considered to have broad adaptability compared to wheat. Triticale is gaining popularity for human consumption, and is found in health foods including cereals, breads, crackers, flours, and as whole triticale berries. With the revival of the small grains industry in the Northeast and the strength of the locavore movement, there is an increasing interest from craft breweries, distilleries, maltsters, and bakers for locally grown grains. In 2021-2022, University of Vermont Extension Northwest Crops and Soils (NWCS) Program conducted a variety trial to evaluate yield and quality of fall planted cereal triticale.
Keywords
Vermont, University of Vermont, UVM Extension, Northwest Crops & Soils
Publication Date
2-2023
Recommended Citation
Darby, Heather and Brown, Anna R., "2022 Triticale Variety Trial" (2023). Northwest Crops & Soils Program. 504.
https://scholarworks.uvm.edu/nwcsp/504