Spelt Wheat

Spelt wheat is a traditional type of grain that was widely cultivated in many regions of southern Germany up to the beginning of the 20th century. Due to the intensification of arable farming using mineral fertilizers and plant protection, it was increasingly replaced by soft wheat. But the demand for spelt is growing again - spelt is experiencing a renaissance! Between 2017 and 2022, the production volume of spelt products in German mills has doubled. The spelt cultivation area in Germany alone is a good 100,000 hectares. Like bread wheat, spelt got a hexaploid chromosome set, so these crops are closely related. In terms of visual appearance, however, there are significant differences: the ear of spelt appears flat, in two rows and narrow. It is usually long and slightly curved. When harvesting, it is not grains that are threshed, but spikelets. The grains remain in the husks, hence the name "spelt wheat". The bare grains are obtained through a special processing step, the so-called "tanning" or „dehulling“. Compared to wheat, spelt is less demanding and requires less pesticides and fertilizers. Due to its frugality, spelt cultivation is very common in organic farming. It has a high nitrogen uptake capacity and is therefore well served with 100 to 130 kg N/ha. In 2006 SAATEN-UNION brought the variety ZOLLERNSPELZ onto the market, which has significantly helped spelt cultivation out of its niche. ZOLLERNSPELZ is still the market leader in the EU. But even in spelt, breeding does not stand still. The variety portfolio was successfully expanded with Zollernfit, ZOLLERNPERLE and the first red spelt "Späths Albrubin".