Spelt, an ancient wheat, is gaining attention in organic farming for its resilience and potential in pasta production, as climate change and pesticide reliance drive renewed interest in minor crops.
Spelt's resurgence in organic farming
Spelt, an ancient wheat closely related to durum wheat, is gaining attention in organic agriculture due to its ability to resist pests, harsh weather, and its genetic diversity. This has led to research into its potential for producing more digestible pasta.Wheat's dominant role in French agriculture
Wheat is a key crop in France, along with barley, corn, rapeseed, and sunflower, which together cover 83% of major crop areas. In contrast, minor crops, which have been largely ignored, occupy less than 20,000 hectares and produce less than 40,000 tonnes annually.Renewed interest in minor crops
Minor crops are seeing a revival due to climate change and the need to reduce pesticide use. They can be integrated into crop rotations to disrupt pest cycles and reduce fertilizer needs. Their genetic diversity also makes them more resilient to environmental stress.Research on spelt in Occitanie
As part of the DIVINFOOD project, which promotes diverse and sustainable diets, researchers in Occitanie have focused on emmer and spelt. Spelt, in particular, shows promise for pasta production and is being studied for its potential in organic farming.Durum wheat and its uses
Durum wheat, known for its high protein content, is used to make pasta and semolina. Soft wheat, with a floury texture, is used for bread and biscuits. Only a few soft wheat varieties, all very similar genetically, dominate modern agriculture.Old wheat varieties and their traits
Old wheat varieties like spelt, emmer, and Khorasan wheat were cultivated for centuries before modern, high-yield varieties became dominant. These older types have strong genetic diversity, making them more resilient to climate change and less reliant on fertilizers and pesticides.Spelt's characteristics and challenges
Spelt has a naked grain and is well-suited to poor soils and cold climates. However, its lower yield, susceptibility to lodging, and difficulty in mechanical processing led to its decline. Its potential in organic farming and artisanal pasta production is now being explored.Artisanal production of spelt pasta
Spelt pasta is typically made from fresh flour using extrusion and low-temperature drying. Unlike industrial pasta made from semolina, spelt pasta is produced directly from flour due to the grain's hardness and lower nitrogen input in organic farming.Collaborative farming and research
The DIVINFOOD project has partnered with L’Odyssée d’engrain, a cooperative that connects farmers and consumers. The goal is to revive ancient cereal varieties by producing local, artisanal, and organic pasta, emphasizing collaboration between farmers and researchers.Participatory approach to innovation
This collaborative model involves regular exchanges between farmers and researchers to evaluate spelt varieties. The research covers multiple areas, including agronomy, health, nutrition, technology, and sensory qualities, reflecting a comprehensive approach to varietal innovation in organic agriculture.
