Organic spelt production

Spelt (Triticum aestivum var. spelta), is one of the oldest cultivated grains, preceded only by Emmer (T. dicoccum) and Einkorn (T. monococcum).

These grains are collectively commonly known as the ‘Hulled’ wheats. Their kernels are covered by tough palea and spikelet glumes.

Agronomically, spelt is tall with moderately weak straw and is later maturing than most common wheat varieties.

Spelt needs to be planted about the same time as winter wheat and can be grown in most areas where winter wheat is planted.

Spelt is adapted to lower fertility soils than wheat giving it greater suitability for organic farming rotations.

This Primefact covers the following topics:

• Production and demand
• Environmental adaptability of spelt
• Uses for spelt
• Cultivar selection
• Crop establishment
• Crop nutrition
• Sowing
• Pest and disease management
• Harvesting and storage
• Processing and marketing
• Spelt quality
• Processor contacts