In the world of agriculture, the journey from wild grain to cultivated staple can take millennia, but for Tritordeum, a hybrid of wild barley and durum wheat, that timeline has been dramatically compressed to just 40 years. This remarkable achievement is credited to Professor Antonio Martin, whose pioneering research in the late 1970s laid the groundwork for this novel cereal crop. Today, Tritordeum is gaining attention not only for its nutritional benefits but also for its agronomic resilience, making it a promising candidate for various industries, from baking to brewing.
Etienne Vassiliadis, the cofounder and CEO of Vivagran, a Barcelona-based startup focused on Tritordeum, emphasizes the crop’s unique qualities. “I always say it took 10,000 years to domesticate wheat and 40 years to domesticate Tritordeum,” he remarked. This hybrid boasts an impressive nutritional profile, rich in protein and fiber, and is low in immunogenic gliadins, making it an attractive option for those with gluten sensitivities, although it remains unsuitable for celiac patients.
The story of Tritordeum began with Martin’s expeditions to Chile and Argentina in search of wild barley varieties. His postdoctoral work in the UK involved crossing these wild barleys with durum wheat, ultimately leading to the creation of Tritordeum. The establishment of Agrasys in 2006 marked a significant milestone, as the company secured exclusive rights to the research and germplasm developed over the years. By 2014, Tritordeum was commercially available, but the road to success was anything but smooth.
Vassiliadis, who discovered Tritordeum while working in the baking industry, joined Agrasys in 2014. However, the company faced financial difficulties and was acquired by Arcadia Biosciences in 2020, a move that ultimately led to its divestment of non-core projects. This tumultuous period almost saw Vassiliadis abandon the venture, but his belief in the product kept him committed. In December 2021, he and his colleague Wiro Nillesen acquired the assets of Agrasys and relaunched as Vivagran in early 2022.
One of Tritordeum’s standout features is its exceptional performance in baking. The hybrid flour is reported to retain more water than traditional wheat flour, which enhances the texture and shelf life of baked goods. Its high fiber content—20% more than typical bread wheat—combined with elevated protein levels, makes it an appealing choice for bakers. Moreover, the flour’s unique protein composition, with significantly lower levels of gliadins, makes it a potential alternative for those with gluten sensitivities.
The brewing industry is also taking notice of Tritordeum’s potential. Vassiliadis shared insights from a recent collaboration with Boortmalt, the world’s second-largest malting house. Tritordeum exhibits excellent enzymatic activity, which is crucial for producing sugars during fermentation. This trait not only benefits brewers but also distillers, as Tritordeum lacks glycosidic nitrile, a compound found in barley that can lead to carcinogenic byproducts in the distilling process. Additionally, the malts derived from Tritordeum are noted for their honey-like taste profile, providing brewers with a unique flavoring option.
Beyond its applications in food and beverage production, Tritordeum’s agronomic qualities are equally compelling. The crop demonstrates resilience to heat, cold, and drought, making it a viable option in the face of climate change. Enhanced nitrogen use efficiency and disease resistance further underscore its potential as a sustainable crop for the future.
As Vivagran continues to develop and promote Tritordeum, the implications for the agrifood sector are significant. The unique combination of nutritional benefits, agronomic resilience, and versatility across various industries positions Tritordeum as a game-changer. With Vassiliadis at the helm, the journey of this innovative crop is just beginning, promising to reshape the landscape of sustainable agriculture and food production.