Khorasan wheat

Khorasan wheatorOriental wheat(Triticum turgidumssp.turanicumalso calledTriticum turanicum) is atetraploidwheat species.The grain is twice the size of modern-daywheat,and has a rich, nutty flavor.
Original botanical identifications were uncertain. The variety is a form ofTriticum turgidumsubsp.turanicum(also known asTriticum turanicum), usually calledKhorasanwheat. Khorasan is a province in Iran. Identifications sometimes seen asT. polonicumare incorrect as the variety, although long-grained, lacks the long glumes of this species. Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid betweenT. durumandT. polonicum, which would explain past difficulties in arriving at a certain classification.
As anannual, self-fertilizedgrassthat is cultivated for itsgrains, Khorasan wheat looks very similar tocommon wheat. However, its grains are twice the size of modern wheat kernel, with a thousand-kernel weight of up to 60 grams (2.1 ounces). They contain moreproteins,lipids,amino acids,vitaminsand minerals than modern wheat.The grain has an amber colour and a highvitreousness.
The actual average yield of Khorasan wheat is 1.1–1.3 tonnes per hectare (980–1,160 pounds per acre).In drier years, Khorasan wheat can sometimes yield even more thandurum wheat.However, in normal or wet years, it yields approximately 1/3 less than thedurum wheat.
With only 6,500 hectares (16,000 acres) cultivated worldwide, Khorasan wheat does not play an important role in the worldfood system. By capturing this niche market, Khorasan wheat counterbalances its weak agronomic traits.
Khorasan wheat is used similarly as modern wheat. Its grains can be consumed whole, or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies,waffles,pancakes,bulgur, baked goods, pastas, drinks,beer, and snacks.
Apart from its nutritional qualities, Khorasan wheat is recognized for its smooth texture and nutty, buttery flavor.
In a100-gram (3+1⁄2-ounce) reference serving, Khorasan wheat provides 1,410 kilojoules (337 kilocalories) offood energyand is a rich source (more than 19% of theDaily Value, DV) of numerousessential nutrients, includingprotein(29% DV),dietary fiber(46% DV), severalB vitaminsanddietary minerals, especiallymanganese(136% DV) (table). Khorasan wheat is 11% water, 70%carbohydrates, 2%fatand 15% protein (table).
Khorasan wheat has high protein content which improves itsvitreousnesswhich indicates a high milling yield.
As khorasan wheat containsgluten, it is unsuitable for people with gluten-related disorders, such asceliac disease,non-celiac gluten sensitivityandwheat allergysufferers, among others.
A temperate continental climate with cold nights in the early spring (seevernalisation), low to moderate precipitation rates (500–1,000 mm per year), and a sunny warm summer for optimal ripening are therefore the typical preferred climatic conditions of Khorasan wheat. These conditions are very similar to those ofdurum wheat, which originates in the same region. But, because breeding efforts for Khorasan wheat have been very sparse (see chapter below), its adaptation to other climatic conditions is still limited.
Khorasan wheat is especially known for its drought tolerance, which is even better than that of durum wheat. Too much precipitation, especially in the end of the season, usually leads to dramatic disease problems (see section below).
Soils typically used for Khorasan wheat are the same as for durum wheat: deep friable black clays with a certain water storing capacity, also known asvertisols.
The cultivation practices are quite similar to other wheat species, especially durum. As most of the Khorasan wheat is organically produced, thenutrientsupply (especiallynitrogen) should be granted by using an appropriatecrop rotation, such as previouspasture legumes.The nutritional content of Khorasan wheat is the most important characteristic of this crop and the reason why it is cultivated. Therefore, the nutrition supply is one of the critical aspects of this production.
Harvestin general follows the same procedure as in the other wheat species. As soon as the grains are mature, acombine harvesterthreshes the Khorasan wheat. But contrary to common wheat, the seeds of Khorasan wheat are very brittle and crack in half very easily, which leads to a necessarily more gentle harvest and post-harvest treatment.
The range of diseases in Khorasan wheat is more or less the same as in all other wheat species. Main diseases are typically caused byfungi, such as theFusariumhead blightor the "black tip". Khorasan wheat has been found very susceptible toFusariumhead blight.
Because of the high susceptibility to fungi, crop rotation is quite important, especially under organic production conditions. The rotation requirements resemble more or less those of durum wheat.Depending on the specific production setting, Khorasan production after maize or other cereals should be avoided. Typical robust rotations would contain some of the following crops:canola,sunflower,pulses,sorghumandpasture legumes.
The traditional aim ofplant breedingis to improve the agronomic or nutritional qualities of a crop. Typical goals are improved yield, reduced susceptibility to diseases and pests, homogeneous maturation (to optimize harvest) and increased tolerance toenvironmental stresses, i.e.,drought, acid soil, high or cold temperature, etc. Most of the known wheat species today arepolyploid. Whereas common bread wheat ishexaploid, Khorasan wheat istetraploid.To do further breeding with this tetraploid Khorasan wheat, thegenetic poolto use is a little bit limited to the tetraploid subspecies oftriticum turgidumsuch asdurum(subsp.durum),Polish(subsp.polonicum),Persian(subsp.carthlicum),Emmer(subsp.dicoccum) and Poulard (subsp.turgidum) wheat. Especially to developresistancesagainst common fungi (e.g., Fusarium head blight), this genomic pool is interesting. Problematic in this case, is the economic unimportance of most of the tetraploid subspecies of wheat (except durum), which limits the investment to do intensive breeding, especially compared to the highly important common bread wheat.