Soja: ROSARIO
$335.000 1.52%
Maíz: ROSARIO
$237.500 3.26%
Trigo: ROSARIO
$248.000 3.33%
By Agroempresario.com
In a world hungry for sustainable, climate-resilient crops with superior nutritional value, a little-known grain is making waves across the food and beverage industries. Tritordeum, a hybrid cereal born from the cross between wild barley and durum wheat, is positioning itself as a powerful alternative to traditional grains. With high protein, fiber, and lutein content, low levels of gluten-inducing gliadins, and outstanding enzymatic activity, this innovative cereal could redefine what’s possible in baking, brewing, and distilling.
At the recent World Agri-Tech Summit in San Francisco, Etienne Vassiliadis, cofounder of Vivagran, shared the journey of Tritordeum and its promising future. What began as a postdoctoral project in the 1970s by Professor Antonio Martin, followed by wild barley expeditions to Chile and Argentina, is now being reimagined through modern agronomic science and commercial strategy.
"Tritordeum first caught my attention when a flour sample landed on my desk in 2014," recalls Vassiliadis. "I was so impressed by its potential that I joined the team."
Tritordeum’s baking credentials are impressive. It contains higher levels of protein and fiber compared to wheat, and it carries a natural golden hue from lutein, a powerful antioxidant. Its mild, slightly sweet flavor adds a unique sensory dimension to breads and pastries. From an industrial perspective, it’s a win-win: nutrient-dense, appealing in appearance, and delicious.
Importantly, Tritordeum is also lower in indigestible gluten proteins, particularly gliadins that trigger immune responses in gluten-sensitive individuals. While it’s not gluten-free, it is often better tolerated by people with mild gluten sensitivities who cannot consume traditional wheat or spelt.
Tritordeum is also drawing attention in the brewing and distilling sectors, thanks to its high enzymatic activity. In collaboration with Boortmalt, one of the world’s largest malting companies, Vivagran discovered that Tritordeum contains elevated levels of alpha- and beta-amylase enzymes, crucial for breaking down starch into fermentable sugars during brewing.
“This makes Tritordeum a strong candidate for high-diastatic power malts,” Vassiliadis explains. “It can outperform many commercial barley varieties in sugar conversion, which is vital for both brewers and distillers.”
Additionally, Tritordeum is naturally low in lipoxygenase, an enzyme that reduces beer shelf life. Brewers seeking longer-lasting, better-flavored beer see this as a major advantage. “Every variety we’ve tested shows low lipoxygenase levels,” says Vassiliadis. “That opens the door for cleaner, more stable beers.”
Beyond the processing advantages, Tritordeum also shines in the field. Its wild barley genetics provide resistance to fungal diseases like rust, septoria, and fusarium—allowing farmers to use fewer fungicides. It also demonstrates drought tolerance, heat and cold resistance, and greater nitrogen-use efficiency, making it a sustainable choice in the face of climate volatility.
"Farmers can grow it with less fertilizer and chemical input, yet still produce a grain rich in protein," notes Vassiliadis. "That’s a big deal in today’s agricultural context."
However, Tritordeum isn’t perfect. "The major challenge is yield," he admits. "Wheat has undergone thousands of years of breeding. Tritordeum only has 50."
But the future looks bright. New breeding efforts are already producing varieties with 20–30% higher yields than current commercial strains. “With modern breeding tools, we believe we can close the yield gap, reaching levels similar to wheat and barley—while offering better nutrition and sustainability,” says Vassiliadis.
Today, Tritordeum is grown mainly in Spain, where Vivagran is based, and it's starting to attract interest in other Mediterranean countries. Vassiliadis envisions a future where this climate-smart grain becomes a staple ingredient across Europe and beyond, thanks to its broad applicability across baked goods, beers, spirits, and health foods.
“Consumers are demanding transparency, nutrition, and sustainability,” he says. “Tritordeum checks all the boxes.”
With expanding partnerships, a dedicated breeding program, and growing market demand for functional, climate-resilient crops, Tritordeum could soon transition from scientific curiosity to supermarket staple.
