RE: wheat variety/strain

Anton Doroszenko (A.DOROSZENKO@CABI.ORG)
Fri, 03 Dec 1999 07:30:39 -0800

Kamut is Triticum turgidum subsp. turanicum [T. turanicum], also called
Khorasan wheat. According to the literature Khorasan flour has high yellow
semolina yields and produces pasta comparable in quality to superior durums,
but high lipoxygenase content could be a problem. A paper that discusses the
origins, agronomy and utilization of kamut is Stallknecht, G. F.,
Gilbertson, K. M. and Ranney, J. E. (1996) Alternative wheat cereals as food
grains: einkorn, emmer, spelt, kamut, and triticale. In: Progress in new
crops: Proceedings of the Third National Symposium, Indianapolis, Indiana,
USA, 22-25 October, 1996 [edited by Janick, J.]. Published by American
Society for Horticultural Science. pp. 156-170

Anton Doroszenko
CAB International

> -----Original Message-----
> From: Klaus Wiegand [SMTP:WIEGAND@lufa-sp.vdlufa.de]
> Sent: Friday, December 03, 1999 1:12 PM
> To: sanet-mg@ces.ncsu.edu
> Subject: wheat variety/strain
>
>
> anybody has ever heard of a wheat (not sure, if it is a variety)
> named
>
> CAMUTH ? KAMUTH ? CAMMUT ? CAMOUTH ? (spelling also unknown)
>
> what is so special about it? and where is his origin ? america ?
> asia ?
>
>
>
> klaus
>
>
> Klaus Wiegand
> Landwirtschaftl. Untersuchungs- u. Forschungsanstalt (LUFA)
> (Governm. Inst. for Agricult. & Environm. Res.)
> 67346 Speyer, Obere Langgasse 40 (GERMANY)
> Dept. of Seed Sci., Microscop. Analysis & Plant Pathol.
>
>
>
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