Cereal Research Centre products

The work of selection of new genetic materials starts from the characterization of the existing biodiversity in the durum wheat species to develop new genotypes capable of combining high productivity, greater adaptability to different environmental conditions (resistance to biotic and abiotic) and higher technological and nutritional characteristics for industrial processing (high protein, good gluten quality, high yellow index and high content of bioactive compounds in functional health). The work done to date has led to the constitution of the varieties listed below, all registered on the National Register of the Varieties; the registration of other genotypes with high productivity and adaptability to southern climates is under way.

The term `farro` includes three species of cultivated hulled wheats: Triticum monococcum L. (einkorn, from German Einkorn, literally `single grain`), Triticum dicoccum Schübler (emmer) and Triticum spelta L. (spelt). The breeding programs are based on crosses between parental lines and the selection of the best genotypes by using the method of pedrigree selection. This led to the constitution and release of new varieties characterized by high quality in order to promote the use of these cereals in the food industry.