The Ancient Seeds Project
Farming in the right way, that is organic farming, is fundamental to any kind of discussion about our business. In our field, we are frequently asked numerous questions.
The first question is: why today is wheat so different from that which our grandparents cultivated? Modern wheat strains grow to half height, the ear of the wheat is much longer, and the yield per acre is almost quadruple what it used to be. To the uninformed, this would seem to represent an enormous advantage and improvement over older seed stocks. For us it was the impetuous to research the "why" and so with the help of talented collaborators we ventured to explain all of this. Not only had the exterior appearance, the morphology, of the plant changed over time but also the inside, viz., the gluten, the type of gluten, the protein level and other characteristics. We were concerned as to whether there was a link between the changed wheat plant and the exponential growth of intolerance to gluten and the rise of celiac disease.
We have been working together with the Istituto per la Cerealicoltura of Foggia and several other private research centers for 10 years on a study of two grain populations of farro triticum dicoccum. Both are from the valleys that surround Gubbio (PG). We have already made several interesting discoveries which affect different areas of nutrition science and we are now able to give a genetic identity to the varieties selected.