Hulled Wheat - Hakan Ulukan - Bog

Hulled wheats (einkorn, emmer, spelta, macha, and vavilovi) remain an enigma of ancient lineages and perceptions and evolutionary modernity. Several species endure as remnant testimony to pre-modern civilizations, but all cultivated species of Triticum have potential to re-emerge as important niche and culinary crops. While modern bread and durum wheats predominate in production, trade, and commerce, hulled wheats are gaining in popularity for diversity in vitamin and micronutrient nutritional content, and unique functional properties. This book, Hulled Wheat, sheds new light on these under-utilized grains, whose growing popularity may enrich farmers, bakers, and consumers, alike. - Thomas S. Payne, CIMMYT