Great caution should be taken when making health enhancement claims to promote spelt products, says a research team at the EH Graham Centre for Agricultural Innovation.

“Some consumers, particularly those experiencing wheat hypersensitivity or mild wheat intolerances, base their preference for spelt products on the belief that wheat gluten proteins are not present,” organic farming liaison officer, Robyn Neeson, said.

“However, our finding through DNA analysis of 90 genotypes, is that some so-called spelt genotypes are in fact spelt-wheat hybrids.”

Beyond that cautionary note, a three-year research project to find new and improved spelt genotypes for organic producers, now near completion, has discovered three possibilities.

The three genotypes could replace the industry standard, Kamarah, with potential to provide a more consistent supply of organic spelt grain to processors, and consequently to consumers of spelt products.

Ms Neeson says significant milestones have been achieved in the understanding of spelt and how this cereal grain performs in the Australian environment.

“We found three true spelt genotypes which out-yield Kamarah,” she said.

“Pending further organic and conventional yield trials in multiple locations along with quality assessments, they could be considered for commercial release.

“One of the genotypes is free-threshing.”

The work conducted through the EH Graham Centre in Wagga Wagga was a collaborative alliance between NSW DPI and Charles Sturt University, funded by the Rural Industries Research and Development Corporation.

The first research objective of the project was to identify and select superior genotypes for organic production.

Spelt production has been a popular choice for Australian organic cereal producers, however discussions with organic farmers and processors revealed that low yields (around 1.8 tonnes per hectare), poor weed competitiveness and difficulty of de-hulling (which often damages grain), were major production issues.

However, farmers and processors were adamant that any yield benefits must not compromise spelt’s unique quality attributes.

The second research objective was to develop an agronomic guide for organic spelt production.

International research has shown that spelt has a lower requirement for nitrogen than common wheat.

However little was known about spelt’s phosphorus requirements and since Australian soils are inherently low in available P – which is often marginal in organically managed broadacre soils - determination of this factor was seen as important in developing appropriate agronomic advice for organic production.

“The spelt genotypes exhibited a wide variation in genetic and agronomic attributes,” Ms Neeson said.

“A range of stripe and stem rust disease and aluminium tolerances were measured.”

Results of phosphorus uptake trials revealed that spelt genotypes were more efficient in converting internal phosphorus into biomass, but were less efficient in converting either applied or internal P into grain yield.

Early maturing spelt genotypes out-yielded later maturing genotypes.

Research was also required to determine the optimum sowing time and seeding rate for spelt under Australian conditions.

Early sowing April to June was the preferred option.

Increased tillering was at the expense of yield.

The spelt genotypes achieved on average 16.7 per cent grain protein compared to 15.7pc for wheat.

Several spelt genotypes were found to have comparable or better flour extraction rates than wheat.

The researchers acknowledged the co-operation and support of David and Mary Booth, “Buronga”, Cootamundra, and Biological Farmers of Australia for financial and in-kind contributions.

Ancient spelt for many tastes

“Cheers!” How could the news that spelt beer is gaining popularity in Europe not spur the market for the ancient grain in Australia?

This relative of wheat, one of the oldest cultivated grains, is also increasingly popular in the health food market – but before we chime “good health!”, let’s heed the caveat in the main story (above).

The most common use for spelt is as a substitute for wheat flour in breads, pasta, confectionery (licorice) cookies, crackers, cereal, cakes, muffins, mixes for breads, pancakes and waffles.

Spelt grain and forage is often used as livestock fodder, with some spelt genotypes having greater protein yield than wheat and oats.

In Australia it is estimated that markets exist for approximately 10,000 tonnes of organic spelt grain per annum with an on-farm value of $10 million (de-hulled), and estimated retail value of $19.2 million.

While returns to producers for spelt are attractive at around $1000 per tonne, low yields and the cost for de-hulling (around $150/tonne) reduce potential returns.

Market irregularities are further frustrating industry expansion.

Contact Robyn Neeson, Yanco, (02) 6951 2735, robyn.neeson@dpi.nsw.gov.au