Einkorn wheat

Short description: Primitive wheat

Einkorn wheat

Scientific classification
Kingdom:  | Plantae
Clade:  | Tracheophytes
Clade:  | Angiosperms
Clade:  | Monocots
Clade:  | Commelinids
Order:  | Poales
Family:  | Poaceae
Subfamily:  | Pooideae
Genus:  | Triticum
Species:  |

T. monococcum

Binomial name
Triticum monococcum

Synonyms

Triticum monococcum ssp. monococcum

Wild einkorn

Scientific classification
Kingdom:  | Plantae
Clade:  | Tracheophytes
Clade:  | Angiosperms
Clade:  | Monocots
Clade:  | Commelinids
Order:  | Poales
Family:  | Poaceae
Subfamily:  | Pooideae
Genus:  | Triticum
Species:  |

T. boeoticum

Binomial name
Triticum boeoticum

Synonyms

Triticum monococcum ssp. boeoticum

MHNT

Einkorn wheat (from German Einkorn, literally "single grain") can refer either to a wild species of wheat (Triticum) or to its domesticated form. The wild form is T. boeoticum (syn. T. m. ssp. boeoticum), and the domesticated form is T. monococcum (syn. T. m. ssp. boeoticum). Einkorn is a diploid species (2n = 14 chromosomes) of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe[1] and the seeds are larger. The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish.[2] The name refers to the fact that each spikelet contains only one grain.

Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of einkorn dates from 10,600 to 9,900 years before present (8650 BCE to 7950 BCE) from Çayönü and Cafer Höyük, two Early Pre-Pottery Neolithic B archaeological sites in southern Turkey.[3] Remnants of einkorn were found with the iceman mummy Ötzi, dated to 3100 BCE.[4]

## Contents

* 1 History
* 2 Taxonomy
* 3 Einkorn vs. common modern wheat varieties
* 4 Current use
* 5 Nutrition and gluten
* 6 Genetics
* 6.1 Disease resistance
* 6.2 Salt-tolerance gene
* 7 Gallery
* 8 References
* 9 External links

## History

Wild einkorn, Mount Karadağ, central Turkey

Einkorn wheat commonly grows wild in the hill country in the northern part of the Fertile Crescent and Anatolia although it has a wider distribution reaching into the Balkans and south to Jordan near the Dead Sea. It is a short variety of wild wheat, usually less than 70 centimetres (28 in) tall and is not very productive of edible seeds.[citation needed]

The principal difference between wild einkorn and cultivated einkorn is the method of seed dispersal. In the wild variety the seed head usually shatters and drops the kernels (seeds) of wheat onto the ground.[1] This facilitates a new crop of wheat. In the domestic variety, the seed head remains intact. While such a mutation may occasionally occur in the wild, it is not viable there in the long term: the intact seed head will only drop to the ground when the stalk rots, and the kernels will not scatter but form a tight clump which inhibits germination and makes the mutant seedlings susceptible to disease. But harvesting einkorn with intact seed heads was easier for early human harvesters, who could then manually break apart the seed heads and scatter any kernels not eaten. Over time and through selection, conscious or unconscious, the human preference for intact seed heads created the domestic variety, which also has slightly larger kernels than wild einkorn. Domesticated einkorn thus requires human planting and harvesting for its continuing existence.[5] This process of domestication might have taken only 20 to 200 years with the end product a wheat easier for humans to harvest.[6]

Karaca Dağ

Karaca Dağ

Highest point
Coordinates|  [ ⚑ ] 37°40′12″N 39°49′48″E﻿ / ﻿37.67°N 39.83°E﻿ / 37.67; 39.83

Einkorn wheat is one of the earliest cultivated forms of wheat, alongside emmer wheat (T. dicoccum). Hunter gatherers in the Fertile Crescent may have started harvesting einkorn as early as 30,000 years ago, according to archaeological evidence from Syria.[7][8][9] Although gathered from the wild for thousands of years, einkorn wheat was first domesticated approximately 10,000 years BP in the Pre-Pottery Neolithic A (PPNA) or B (PPNB) periods.[10] Evidence from DNA fingerprinting suggests einkorn was first domesticated near Karaca Dağ in southeast Turkey, an area in which a number of PPNB farming villages have been found.[11] One theory by Yuval Noah Harari suggests that the domestication of einkorn was linked to intensive agriculture to support the nearby Göbekli Tepe site.[12]

An important characteristic facilitating the domestication of einkorn and other annual grains is that the plants are largely self-pollinating. Thus, the desirable (for human management) traits of einkorn could be perpetuated at less risk of cross-fertilization with wild plants which might have traits – e.g. smaller seeds, shattering seed heads,[1] etc. – less desirable for human management.[13]

From the northern part of the Fertile Crescent, the cultivation of einkorn wheat spread to the Caucasus, the Balkans, and central Europe. Einkorn wheat was more commonly grown in cooler climates than emmer wheat, the other domesticated wheat. Cultivation of einkorn in the Middle East began to decline in favor of emmer wheat around 2000 BC. Cultivation of einkorn was never extensive in Italy, southern France , and Spain . Einkorn continued to be cultivated in some areas of northern Europe throughout the Middle Ages and until the early part of the 20th century.[14]

## Taxonomy

* Triticum boeoticum

syn. Triticum monococcum subsp. boeoticum (wild)

* Triticum monococcum

syn. T. monococcum subsp. monococcum (domesticated)

## Einkorn vs. common modern wheat varieties

Associations of wild cereals and other wild grasses in northern Israel

Einkorn wheat is low-yielding but can survive on poor, dry, marginal soils where other varieties of wheat will not. It is primarily eaten boiled in whole grains or in porridge.[14]

Einkorn, as with other ancient varieties of wheat, is grouped with "the covered wheats" as its kernels do not break free from its seed coat (glume) with threshing and it is, therefore, difficult to separate the husk from the seed.[15]

## Current use

Einkorn is a popular food in northern Provence (France).[16] It is also used for bulgur or as animal feed in mountainous areas of France , India , Italy, Morocco, the former Yugoslavia, Turkey, and other countries.[15]

## Nutrition and gluten

Einkorn contains gluten and has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.[15]

## Genetics

### Disease resistance

T. monococcum is the source of Sr21, a stem rust resistance gene which has been introgressed into hexaploid worldwide.[17](p81 (Table 10)) The 1973 found Sr21's source to be on Tm's 2AL chromosome, originally.[17](p81 (Table 10))

### Salt-tolerance gene

Australian scientists have succeeded in breeding the salt-tolerance feature of T. monococcum into durum wheat.[18]

## Gallery

* Kernels inside spikelets

* T. monococcum, Japanese agricultural encyclopedia Seikei Zusetsu (1804)

## References

1. ↑ 1.0 1.1 1.2 Brown, Terence; Jones, Martin; Powell, Wayne; Allaby, Robin (2009). "The complex origins of domesticated crops in the Fertile Crescent" (in en). Trends in Ecology & Evolution (Cell Press). ISSN 0169-5347.
2. ↑ Le Brun, Alain (1992). "El poblamiento neolítico en la Isla de Chipre: el establecimiento de Khirokitia". Treballs d'Arqueologia (2): 51–67. Centre national de la recherche scientifique (França). ISSN 1134-9263. https://ddd.uab.cat/record/60623.
3. ↑ Weiss, Ehud; Zohary, Daniel (October 2011). "The Neolithic Southwest Asian Founder Crops: Their Biology and Archaeobotany". Current Anthropology 52 (S4): S239-S240.
4. ↑ "5,300 Years Ago, Ötzi the Iceman Died. Now We Know His Last Meal.". National Geographic. 2018-07-12. https://www.nationalgeographic.com/science/2018/07/news-otzi-iceman-food-DNA-diet-meat-fat/. Retrieved 2019-07-31.
5. ↑ Weiss and Zohary, p. S239-S242
6. ↑ Anderson, Patricia C. (1991). "Harvesting of Wild Cereals During the Natufian as seen from Experimental Cultivation and Harvest of Wild Einkorn Wheat and Microwear Analysis of Stone Tools". in Bar-Yosef, Ofer. Natufian Culture in the Levant. International Monographs in Prehistory. Ann Arbor, Michigan, US. p. 523.
7. ↑ Arranz-Otaegui, A., Carretero, L. G., Ramsey, M. N., Fuller, D. Q., & Richter, T. (2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan." Proceedings of the National Academy of Sciences. doi:10.1073/pnas.1801071115
8. ↑ "Crops evolving ten millennia before experts thought". 23 October 2017. https://www.sciencedaily.com/releases/2017/10/171023094942.htm.
9. ↑ "Geographic mosaics and changing rates of cereal domestication". Philosophical Transactions of the Royal Society B (The Royal Society) 372 (1735): 20160429. Oct 2017. doi:10.1098/rstb.2016.0429. PMID 29061901.
10. ↑ Zohary, Daniel; Hopf, Maria; Weiss, Ehud (2012). Domestication of Plants in the Old World: The Origin and Spread of Domesticated Plants in Southwest Asia, Europe, and the Mediterranean Basin (Fourth ed.). Oxford University Press (OUP). p. 38. ISBN 9780199549061.
11. ↑ Heun, M.; Schäfer-Pregl, R.; Klawan, D.; Castagna, R.; Accerbi, M.; Borghi, B.; Salamini, F. (1997). "Site of Einkorn Wheat Domestication Identified by DNA Fingerprinting". Science 278 (5341): 1312–1314. doi:10.1126/science.278.5341.1312. Bibcode: 1997Sci...278.1312H.
12. ↑ Harari, Yuval N.; Watzman, Haim (10 February 2015). Sapiens : a brief history of humankind (First U.S. ed.). New York City. ISBN 978-0-06-231609-7. OCLC 896791508. https://www.worldcat.org/oclc/896791508.
13. ↑ Bellwood, Peter (2005). First Farmers: The Origins of Agricultural Societies. Malden, MA: Blackwell Publishing. p. 46-49.
14. ↑ 14.0 14.1 Hopf, M.; Zohary, Daniel (2000). Domestication of Plants in the Old World: The Origin and Spread of Cultivated Plants in West Asia, Europe, and the Nile Valley (3rd ed.). Oxford: Oxford University Press. pp. 33–43. ISBN 0-19-850356-3.
15. ↑ 15.0 15.1 15.2 Stallknecht, G. F., Gilbertson, K. M., and Ranney, J.E. (1996), "Alternative Wheat Cereals as Food Grains: Einkorn, Emmer, Spelt, Kamut, and Triticale" in J. Janick, ed., Progress in New Crops, Alexandria, VA: ASHA Press, pp. 156-170
16. ↑ Payany, E (2011). Le Petit Épeautre. LaPlage. ISBN 978-2-84221-283-4.
17. ↑ 17.0 17.1 Roelfs, Alan P.; Singh, R. P.; Saari, E. E. (1992). Rust diseases of wheat : concepts and methods of disease management. Mexico, D.F: CIMMYT (International Maize and Wheat Improvement Center). ISBN 968-6127-47-X. OCLC 26827677.
18. ↑ "World Breakthrough On Salt-Tolerant Wheat". ScienceDaily. March 11, 2012. https://www.sciencedaily.com/releases/2012/03/120311150717.htm.

## External links

| Wikimedia Commons has media related to Triticum monococcum.

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* Ancient Grain Varieties in Archaeology

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Wheat

Types|

* Common
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Agronomy|

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Plant parts and their uses|

Stalk
Straw
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Endosperm

Gluten

Basic preparation|

None
Berries or groats
Milling
Farina
Flour
Middlings
Semolina
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As an ingredient|

* Bread
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Associated human diseases|

* Anaphylaxis
* Gluten-related disorders
* coeliac disease
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* wheat allergy
* dermatitis herpetiformis
* ataxia

Related concepts|

* Bread riot
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* Shattering
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Category

Wikidata ☰ Q161397 entry

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