Khorasan wheat
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Khorasan wheat or Oriental wheat (Triticum turgidum subsp. turanicum, also called Triticum turanicum) is a tetraploid wheat species.[2] The grain is twice the size of modern-day wheat,[citation needed] and has a rich, nutty flavor.[3]
Description
As an annual, self-fertilized grass that is cultivated for its grains, Khorasan wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel, with a thousand-kernel weight of up to 60 grams (2.1 ounces). They contain more proteins, lipids, amino acids, vitamins and minerals than modern wheat.[3] The grain has an amber colour and a high vitreousness.[4]
Taxonomy
Original botanical identifications were uncertain. The variety is a form of Triticum turgidum subsp. turanicum (also known as Triticum turanicum), usually called Khorasan wheat. Khorasan is a province in Iran. Identifications sometimes seen as T. polonicum are incorrect as the variety, although long-grained, lacks the long glumes of this species. Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification.[5]
Origins
The grain is named after the Khorasan region—a historical area of ancient Persia which includes Khorasan Province of Iran, parts of Turkmenistan, Afghanistan, and Central Asia. Ancient grains like Khorasan wheat were likely cultivated in or traded through this region, which was a significant part of the Silk Road.
The modern story of Khorasan wheat involves its rediscovery in the 20th century in the U.S. and Canada. The name was chosen to evoke its ancient, Middle Eastern roots. It is grown commercially in North America where it was trademarked as Kamut in an effort to preserve its purity amid other regionally established wheat varieties.[6]
Distribution
With only 6,500 hectares (16,000 acres) cultivated worldwide, Khorasan wheat does not play an important role in the world food system. By capturing this niche market, Khorasan wheat counterbalances its weak agronomic traits.[7]
Cultivation
The cultivation practices are quite similar to other wheat species, especially durum. As most of the Khorasan wheat is organically produced, the nutrient supply (especially nitrogen) should be granted by using an appropriate crop rotation, such as previous pasture legumes.[8] The nutritional content of Khorasan wheat is the most important characteristic of this crop and the reason why it is cultivated. Therefore, the nutrition supply is one of the critical aspects of this production.
Harvest in general follows the same procedure as in the other wheat species. As soon as the grains are mature, a combine harvester threshes the Khorasan wheat. But contrary to common wheat, the seeds of Khorasan wheat are very brittle and crack in half very easily, which leads to a necessarily more gentle harvest and post-harvest treatment.
Requirements for climate and soil
A temperate continental climate with cold nights in the early spring (see vernalisation), low to moderate precipitation rates (500–1,000 mm per year), and a sunny warm summer for optimal ripening are therefore the typical preferred climatic conditions of Khorasan wheat. These conditions are very similar to those of durum wheat, which originates in the same region. But, because breeding efforts for Khorasan wheat have been very sparse (see chapter below), its adaptation to other climatic conditions is still limited.
Khorasan wheat is especially known for its drought tolerance, which is even better than that of durum wheat. Too much precipitation, especially in the end of the season, can lead to dramatic disease problems.
Soils typically used for Khorasan wheat are the same as for durum wheat: deep friable black clays with a certain water storing capacity, also known as vertisols.[8]
Diseases
The range of diseases in Khorasan wheat is more or less the same as in all other wheat species. Main diseases are typically caused by fungi, such as the Fusarium head blight or the "black tip". Khorasan wheat has been found very susceptible to Fusarium head blight.[2]
Because of the high susceptibility to fungi, crop rotation is quite important, especially under organic production conditions. The rotation requirements resemble more or less those of durum wheat.[8] Depending on the specific production setting, Khorasan production after maize or other cereals should be avoided. Typical robust rotations would contain some of the following crops: canola, sunflower, pulses, sorghum and pasture legumes.
Aspects of breeding
The traditional aim of plant breeding is to improve the agronomic or nutritional qualities of a crop. Typical goals are improved yield, reduced susceptibility to diseases and pests, homogeneous maturation (to optimize harvest) and increased tolerance to environmental stresses, such as drought, acid soil, and high or cold temperature, among others. Most of the known wheat species today are polyploid. Whereas common bread wheat is hexaploid, Khorasan wheat is tetraploid.[7] To do further breeding with this tetraploid Khorasan wheat, the genetic pool to use is limited to the tetraploid subspecies of Triticum turgidum such as durum (subsp. durum), Polish (subsp. polonicum), Persian (subsp. carthlicum), emmer (subsp. dicoccum) and Poulard (subsp. turgidum) wheat. Especially to develop resistances against common fungi (such as Fusarium head blight), this genomic pool is interesting.[<span title="Script error: No such module "decodeEncode".">clarification needed] Problematic in this case is the economic unimportance of most of the tetraploid subspecies of wheat (except durum), which limits the investment to do intensive breeding, especially compared to the highly important common bread wheat.[2]
Uses
Khorasan wheat is used similarly as modern wheat. Its grains can be consumed whole, or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, baked goods, pastas, drinks, beer, and snacks. Khorasan wheat is recognized for its smooth texture and nutty, buttery flavor.[3]
Nutrition
Nutrients
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| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||
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| Energy | 1,411 kJ (337 kcal) | ||||||||||||||||||||||||||||||||||||
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70.38 g | |||||||||||||||||||||||||||||||||||||
| Starch | 52.41 g | ||||||||||||||||||||||||||||||||||||
| Dietary fiber | 9.1 g | ||||||||||||||||||||||||||||||||||||
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2.2 g | |||||||||||||||||||||||||||||||||||||
| Saturated | 0.192 g | ||||||||||||||||||||||||||||||||||||
| Monounsaturated | 0.214 g | ||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.616 g | ||||||||||||||||||||||||||||||||||||
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14.7 g | |||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||
| Water | 10.95 g | ||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[9] except for potassium, which is estimated based on expert recommendation from the National Academies.[10] | |||||||||||||||||||||||||||||||||||||
In a Page Template:Fraction/styles.css has no content.100-gram (3+1⁄2-ounce) reference serving, Khorasan wheat provides 1,410 kilojoules (337 kilocalories) of food energy and is a rich source (more than 19% of the Daily Value, DV) of numerous essential nutrients, including protein (29% DV), dietary fiber (46% DV), several B vitamins and dietary minerals, especially manganese (136% DV) (table). Khorasan wheat is 11% water, 70% carbohydrates, 2% fat and 15% protein (table).[citation needed] Khorasan wheat has high protein content which improves its vitreousness[11] which indicates a high milling yield.[3]
Health effects
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As khorasan wheat contains gluten, it is unsuitable for people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy sufferers, among others.[12]
See also
References
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- ^ Page Module:Citation/CS1/styles.css has no content."The Plant List: A Working List of All Plant Species".
- ^ a b c Page Module:Citation/CS1/styles.css has no content.Oliver R. E.; Cai X.; Friesen T. L.; Halley S.; Stack R. W.; Xu S. S. (2008). "Evaluation of Fusarium Head Blight Resistance in Tetraploid Wheat (Triticum turgidum L.)". Crop Science. 48 (1): 213–222. doi:10.2135/cropsci2007.03.0129.
- ^ a b c d Page Module:Citation/CS1/styles.css has no content.Amal M.H. Abdel Haleem; Henar A. Seleem; Wafaa K. Galal (2012). "Assessment of Kamut wheat quality". World Journal of Science, Technology and Sustainable Development. 9 (3): 194–203. doi:10.1108/20425941211250543.
- ^ Page Module:Citation/CS1/styles.css has no content.Quinn, R.M (1999). "Kamut: Ancient grain, new cereal". In Janick, J. Perspectives on new crops and new uses. Alexandria: ASHS Press. pp. 182–183.
- ^ Page Module:Citation/CS1/styles.css has no content.Khlestkina, Elena K.; Röder, Marion S.; Grausgruber, Heinrich; Börner, Andreas (2006). "A DNA fingerprinting-based taxonomic allocation of Kamut wheat". Plant Genetic Resources. 4 (3): 172–180. Bibcode:2006PGRCU...4..172K. doi:10.1079/PGR2006120. S2CID 86510231.
- ^ Page Module:Citation/CS1/styles.css has no content.Cowan, Brandi (2 February 2012). "Kamut or khorasan?". Retrieved 25 May 2025.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Singh, Av (Winter 2007). "Ancient Grains, a wheat by any other name". The Canadian Organic Grower.
- ^ a b c Kneipp J. (2008), Durum wheat production, State of New South Wales through NSW Department of Primary Industries - Tamworth Agricultural Institute, Calala
- ^ Page Module:Citation/CS1/styles.css has no content.United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ Page Module:Citation/CS1/styles.css has no content."TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Page Module:Citation/CS1/styles.css has no content.Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Template:NCBIBook.
- ^ Page Module:Citation/CS1/styles.css has no content.El-Rassas, H.N.; Atwa, M.F.; Mostafa, K.M. (1989). "Studies on the effect of gamma rays on the technological characteristics of some Egyptian wheat varieties". Faculty Journal of Agricultural Research Development. 3 (1): 1–21.
- ^ Page Module:Citation/CS1/styles.css has no content.Tovoli, Francesco; Masi, C.; Guidetti, E.; Negrini, G.; Paterini, P.; Bolondi, L. (2015). "Clinical and diagnostic aspects of gluten related disorders". World Journal of Clinical Cases. 3 (3): 275–284. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.
Further reading
- Page Module:Citation/CS1/styles.css has no content.Sacks, Gordon (2005). "Kamut: A New Old Grain". Gastronomica. 5 (4): 95–98. doi:10.1525/gfc.2005.5.4.95. JSTOR 10.1525/gfc.2005.5.4.95.
- Page Module:Citation/CS1/styles.css has no content.Quinn, R.M. (1999). "Kamut: Ancient grain, new cereal". In Janick, J. (ed.). Perspectives on new crops and new uses. ASHS Press, Alexandria. pp. 182–183.
- Page Module:Citation/CS1/styles.css has no content.Rodríguez-Quijano, Marta; Lucas, Regina; Ruiz, Magdalena; Giraldo, Patricia; Espí, Araceli; Carrillo, José M. (2010). "Allelic Variation and Geographical Patterns of Prolamins in the USDA-ARS Khorasan Wheat Germplasm Collection". Crop Science. 50 (6): 2383–91. doi:10.2135/cropsci2010.02.0089.
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