Ancient grains return to Polish fields: spelt, emmer and black barley
Grains domesticated thousands of years ago, such as spelt, emmer and black barley, are gradually coming back to Polish farms. Their resilience and growing demand for organic food are driving the trend.
Ancient cereal species are being grown again in Poland, where common wheat dominates, according to the Polish agricultural portal Farmer. The comeback includes spelt, emmer and einkorn wheats, as well as black barley. These crops were once replaced by higher-yielding varieties, but they are regaining ground because of their hardiness and rising consumer interest in organic food.
Why ancient grains are returning
The portal notes that yield is no longer seen as the only measure of a crop's value. Ancient cereals tend to tolerate stress and pests better and are naturally suited to organic farming. Their grain is again used for quality flour, groats and pasta. For scale, winter wheat alone covers 2.1–2.3 million hectares in Poland, and spring wheat another 100,000–200,000 hectares.
Einkorn, emmer and spelt
Einkorn (samopsza) is one of the earliest domesticated wheats and is close to its wild ancestors. It was domesticated more than 10,000 years ago. It has low soil requirements, so it suits mountain regions, and despite a small yield its grain is high in protein.
Emmer (płaskurka) is, according to researchers, the second-earliest domesticated wheat, with cultivation dating back about 9,800 years. It is grown to some extent on organic farms, and in Germany bread and pasta made from it are in demand.
Spelt is the most widely grown of the ancient wheats in Poland and also in Germany, and was domesticated about 7,000 years ago. It adapts well to difficult conditions and gives a high yield in better ones. Its grain can contain up to 17% protein, and its gluten is particularly easy to digest.
Black barley
Black barley is a form of common barley with a dark or black ear. It was domesticated 12,000 years ago. After a long period of neglect and about 40 years of research, scientists from the Bydgoszcz University of Science and Technology returned it to cultivation. The ear's colour comes from natural phytomelanins, and this barley contains very little anthocyanin while being rich in soluble fibre.
