Title: Historic variation of Triticum compactum (Binkel) and its practical usage

Authors: Gilbert Ahamer; Margarita Kwich

Addresses: Global Studies, Institute for Economic History, Graz University, Graz, Austria ' Gastrosophy and Nutrition Scientist, Waldesruhgasse 14, 5111 Bürmoos, Austria

Abstract: The recent great interest in historic grain varieties, such as European Triticum compactum, named 'Binkel', is based on their positive nutritional properties and usefulness for endurance in local climates. This article continues an earlier article and answers these questions: 1) How do today's forms differ from the original forms?; 2) Where and to what extent was it spread in the meantime, possibly under other names?; 3) How were the grain products used?; 4) Is there evidence of its properties?; 5) What are the geographic boundaries of the growing area?; 6) Are there related wheat species? Having recently moved into wider practical application, Binkel offers the following convincing properties: very soft dough properties, a significant content of valuable ingredients and surprisingly good baking properties of this type of wheat.

Keywords: Binkel; Triticum compactum; historic grain species; genesis of grain; sustainability.

DOI: 10.1504/IJGENVI.2024.142203

International Journal of Global Environmental Issues, 2024 Vol.23 No.2/3, pp.159 - 172

Received: 17 May 2023
Accepted: 18 Jun 2023
Published online: 14 Oct 2024 *

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