Triticale

Wheat and rye

Triticale is a "last generation" hybrid, intentionally created by combining the genomes of wheat with those of rye: we are talking about an innovative cereal, forged by man overcoming the laws dictated by nature.

Although the triticale was created already in the late 1800s, only recently has large-scale cultivation taken hold in Europe.

The triticale name is composed of the fusion of two words: precisely, the cereal root refers to the botanical genus of wheat ( Triti cum ), while the ending mentions the genus of rye ( Se cale ).

The crosses between wheat and rye have given rise to numerous varieties of triticale: just to give an example, an octaploid variety was created consisting of 56 chromosomes crossing an hexaploid wheat with a diploid rye.

On the market triticale varieties are sold obtained by crossing two hybrids: in simple words, second generation F2 hybrids are marketed.

Botanical analysis

As can be guessed, triticale varieties can show a marked morphological variability, directly correlated to the species and to the varieties of wheat and rye combined to create the hybrid.

Compared to wheat, the triticale leaves appear wider and full of stomata; the culm is large and empty.

The ears are quite large and produce a variable number of kernels (60-150).

When compared to wheat and rye “parents”, the growth capacity of triticale is rather slow.

Benefits of being hybrid

Triticale, being a hybrid between rye and wheat, clearly has characteristics similar to one and the other cereal.

The triticale varieties are different according to market needs: in the Americas, for example, triticale tends to be more similar to wheat, while Eastern European countries prefer a triticale similar to rye.

The possibility of creating hybrids is an element of extraordinary importance, because in this way it is possible to capture the "best" characters of several cereals (in this specific case) and to combine them into a single species.

Taking advantage of plant genetics, it is possible to originate a variety of triticale characterized by a good percentage of lysine (amino acid characteristic of rye) and a high protein content: just think that in wheat lysine is the limiting factor from the nutritional point of view. Through the combination with rye, the triticale hybrid is obtained which, although it is made up partly of wheat, is also abundant in lysine [taken from Genetics concepts, by William S. Klug, Charlotte A. Spencer]

But the positive aspects are not yet finished: the triticale contains both the particular propensity for bread-making (a characteristic characteristic of wheat), and resistance and adaptability to the harsh climate (a distinctive element of rye).

Comparison with other cereals

Let us now summarize the main characteristics that define the triticale profile, comparing it with the other cereals:

1. Triticale resists quite well to cold temperatures, although rye is much more resistant
2. Triticale is suitable for soils with a low degree of fertility and sandy, just like rye
3. Wheat requires a lot of water: the triticale, being half rye, needs less water
4. Triticale is very resistant to salinity, much better than barley
5. Triticale responds less to nitrogen than wheat: it is no coincidence that particular attention must be paid to nitrogen doses, given that they could favor loosening.

[taken from www.agraria.org]

Nutritional composition

Triticale provides 336 kcal per 100 grams

Triticale is made up of about 67% of carbohydrates, 19.7% of proteins, 3.1% of fibers and 1.6% of fats; the remaining 8.6% is water.

Among the mineral salts we find calcium (traces) and phosphorus (traces); among the amino acids, those present in greater quantities are leucine (1.23%), valine (0.93%), phenylalanine (0.85%) and arginine (0.80%).

[The values ​​are calculated taking as a reference 100 grams of cereal, dry matter. The aforementioned nutritional composition is taken from the site www.hort.purdue.edu]

Summary

Triticale: to fix the concepts

Triticale	Hybrid "last generation" intentionally created by combining the genomes of wheat with those of rye
Triticale: etymology of the term	The triticale name is composed by the fusion of two words: root = botanical genus of wheat ( Triticum ) + ending = genus of rye ( Secale )
Triticale variety	Many: crosses between multiple varieties of wheat and rye Eg. Octaploid variety with 56 chromosomes: hexaploid wheat + diploid rye
Triticale in commerce	Second generation F2 hybrids are marketed
Triticale: botanical analysis	Morphological variability: correlated to the species and to the varieties of wheat and rye combined Leaves: wider and fuller than wheat Culmo: big and empty Ears: rather large; produce a variable number of kernels (60-150) Growth capacity: slower than wheat and rye
Triticale: the advantages of being a hybrid	Hybrid = has characteristics similar to one and the other cereal Different triticale varieties according to market needs The best characters of one and the other cereal are captured Triticale rich in lysine (amino acid limiting in wheat) Triticale: propensity for bread-making (typical of wheat) + resistance to cold (typical of rye)
Triticale: comparison with other cereals	Triticale: Resists quite well to cold temperatures (like rye) It adapts to soils with low fertility and sandy (like rye) Needs less water (compared to wheat) It is very resistant to salinity (better than barley) Responds less to nitrogen (compared to wheat)
Triticale: nutritional composition	336 Kcal / 100 grams 67% carbohydrates 19.7% proteins 3.1% fibers 1.6% fat 8.6% water Mineral salts: calcium, phosphorus Amino acids in greater quantities: leucine, valine, phenylalanine, arginine