Kernels are short, ovate and humped in shape. Poulard wheat is closely related to durum but is somewhat inferior in this country both in production and in macaroni making quality, so has practically disappeared from cultivation. It is grown quite extensively in Mediterranean countries. Polish wheat , Triticum polonicum L. Polish wheat varieties are spring wheats with tall stems. Spikes are large, open or dense, awned, and square or rectangular in cross-section.
Kernels are very long, narrow, and hard.
They thresh free of the glumes. While grown extensively in Mediterranean countries, Polish wheat has proved inferior in the United States both in yield and in quality for bread or macaroni products. For these reasons it has substantially disappeared from commercial production. Persian wheat , Triticum carthlicum Nevski. Persian wheat is of spring habit, early maturing, and somewhat resistant to fungus diseases.