Khorasan wheat

Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum), commercially known as kamut, is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Iran in the northeast and parts of Central Asia including modern-day Afghanistan. This grain is twice the size of modern-day wheat and is known for its rich, nutty flavor. Original botanical identifications were uncertain. The variety is a form of Triticum turgidum subsp. turanicum (also known as Triticum turanicum), usually called Khorasan wheat. Identifications sometimes seen as T. polonicum are 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 between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification. As an annual, self-fertilized grass that is cultivated for its grains, Khorasan wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel, with a Thousand-kernel Weight up to 60g. They contain more proteins, lipids, amino acids, vitamins and minerals than modern wheat. The grain has an amber colour and a high vitreousness. The exact origin of Khorasan wheat remains unknown. Described by John Percival in 1921, this ancient grain probably originates from the Fertile Crescent and derives its common name from the historical province of Khorasan which included a large portion of northeastern Iran into Afghanistan and Central Asia to the river Oxus. Some Turkish scientists have suggested that it originated in Anatolia. Khorasan wheat was probably continuously cultivated at small scales and for personal use in Near East and Central Asia and in Northern Africa. However, it has not been commercially produced in modern times. In 1949, when the grain reached the USA, it did not raise a lot of interest and therefore fell into disuse. In 1977, Mack and Bob Quinn, two farmers from Montana, decided to cultivate this ancient grain. In 1990, they registered the protected cultivated turanicum variety QK-77 as the trademark Kamut. Khorasan wheat is grown in Europe mainly for bread, and in the Iranian province of Khorasan as food for camels. It is also probably cultivated in small acreage and for personal use in some other regions of the Middle East. Approximately 16,000 acres (6,500 ha) of Khorasan wheat were cultivated in 2006 in north-central Montana, southern Saskatchewan and southeast Alberta. Experimental production has been made in Europe and in Australia. The actual average yield of Kamut brand Khorasan wheat is 1.1–1.3 t/ha. In drier years, Khorasan wheat can sometimes yield even more than durum wheat. However, in normal or wet years, it yields approximately 1/3 less than the durum wheat.