Bring back neglected cereals. From ancient grains to superfoods

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2017 November

    Medium Digital

    Cereal processes > Cereal and milling science



    Scope & contentBy Professor Dr Thomas Miedaner, Research Scientist

    Renowned Research Scientist, Thomas Miedaner PhD. co-authored ‘Neglected Cereals: From Ancient Grains to Superfood’ with Friedrich Longins. Milling and Grain have selected his speech to feature in this month’s edition, to share a snippet of the book’s topical debate surrounding the renascence of these neglected cereals.

    Why should we work with ancient cereals? We are working together with private plant breeders in Germany and a small part of our work is with ancient cereals. Our cereals that I want to introduce European cereals that are neglected.

    So we ask the question why should we work with ancient cereals? First of course, for diversity on the farm as well as gaining interesting and new features out of these cereals such as resistance to diseases or different flavours, but there are multiple others.

    Read about:
    Key advantages
    Key disadvantages
    Looking for the growth potential: millets, rye, einkorn
    Processing properties (disadvantages)
    Tips to help with disadvantages
    Pseudocereals – Gluten free


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