{"id":685,"date":"2019-03-27T17:30:14","date_gmt":"2019-03-27T16:30:14","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=685"},"modified":"2020-02-13T10:19:49","modified_gmt":"2020-02-13T09:19:49","slug":"the-rediscovery-of-the-cultivation-of-the-oldest-grain-the-monococcum-wheat-also-called-einkorn","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=685&lang=en","title":{"rendered":"The rediscovery of the cultivation of the oldest grain: the monococcum wheat (also called einkorn)."},"content":{"rendered":"

We find a very detailed description on the cultivation of the monococcus, Monlis, Hammurabi and ID331 varieties, in an interesting degree thesis. Lorenzo Moi in 2013 under the supervision of CREA followed in Orosei Sardegna, all the stages of sowing, cultivation, harvesting and processing of these varieties that were also subjected to many analyzes concerning the various processing phases. (UNIVERSITY OF PADOVA DEPARTMENT OF AGRONOMY, ANIMALS, FOOD, NATURAL RESOURCES AND ENVIRONMENT Master’s degree in Agricultural Sciences and Technologies. THE MONOCOCCO WHEAT (Triticum monococcum L. ssp. Monococcum) IN SARDINIA: AGRONOMIC, RHEOLOGICAL, TECHNOLOGICAL AND DEVELOPMENT POSSIBILITIES<\/a> Supervisor Prof. Marco Lucchin Correlatori Dr. Norberto Pogna Dr. Laura Gazza. Laureando Lorenzo Moi). Lorenzo Moi, Padovano, has dedicated himself to the rediscovery of ancient grains with rare passion, determination and expertise that have led him year after year to obtain unique products for organoleptic and healthy characteristics while preserving the biodiversity of the environment.
\n\u201cQuando nel 2016 sono rientrato in Sardegna ho deciso che quella della coltivazione e trasformazione del grano diventasse la mia attivit\u00e0 principale \u2013 racconta Lorenzo Moi \u2013. Abbiamo iniziato a piccoli passi e ora abbiamo un\u2019estensione di circa 15 ettari, che contiamo di triplicare nei prossimi anni. Per ora vendiamo solo ai privati, ma ci stiamo organizzando per aprire uno spaccio nel nostro mulino di Orosei. Vendiamo farina, pane carasau e vari tipi di pasta fresca, dalla fregula ai malloreddus\u00bb. Il marchio che sta cominciando a cavalcare anche l\u2019onda lunga del commercio elettronico si chiama \u201cI grani di Atlantide\u201d<\/a> e richiama il mito ma anche il concetto di terra fertile. Un grano che punta sul suo alto contenuto proteico e che previene la celiachia: come testimoniano le relazioni degli Istituti di Gastroenterologia dell\u2019universit\u00e0 di Brescia e Federico II di Napoli.\u201d
\n
\nThe interest in this wheat begins in Italy in 2008 with the MonICA project:
\n\u201cIntroduzione. Il frumento monococco o farro piccolo \u00e8 un frumento vestito che per migliaia di anni, fino all\u2019et\u00e0 del Bronzo, ha costituito la base della dieta delle popolazioni agricole insieme a farro ed orzo. L\u2019arrivo di frumenti poliploidi, pi\u00f9 produttivi e di facile trebbiatura, ne ha ridotto drasticamente l\u2019importanza: attualmente \u00e8 coltivato solo in aree remote della regione Mediterranea. Il rinnovato interesse per questa coltura \u00e8 legato alla crescente sensibilit\u00e0 dell\u2019opinione pubblica per le caratteristiche dietetico-nutrizionali degli alimenti ed \u00e8 giustificato dall\u2019ottima composizione della sua farina, nonch\u00e9 da risultati preliminari che ne suggeriscono una minore allergenicit\u00e0 per persone con intolleranze alimentari tipo la celiachia. L\u2019ottima resistenza naturale a malattie e stress, la necessit\u00e0 di bassi livelli di concimazione ed una spiccata adattabilit\u00e0 ad ambienti colturali diversi lo propongono inoltre come un cereale particolarmente adatto ad un\u2019agricoltura a basso impatto ambientale. Il crescente interesse verso questa coltura \u00e8 dimostrato anche dal sorgere di numerose iniziative, in Europa ed in Nord-America, volte a migliorare le caratteristiche agronomiche del monococco ed a diffonderne coltura e consumo. Tra tali iniziative ricordiamo, in particolare, l\u2019Indicazione Geografica Protetta ottenuta (4 Marzo 2005) dal monococco prodotto in un\u2019area delle Alpi di Provenza (Francia), che viene attivamente commercializzato dai numerosi agricoltori riuniti in cooperativa, con il valido sostegno delle Autorit\u00e0 locali (www.petitepeautre.com).<\/p>\n

Obiettivi del progetto MonICA
\nObiettivo generale del progetto MonICA \u00e8 lo sviluppo di una filiera lombarda di trasformazione del frumento monococco per l\u2019ottenimento di alimenti (pane, prodotti da forno e pasta) con alto valore nutrizionale. L\u2019organizzazione di tale filiera non pu\u00f2 prescindere da un esame approfondito delle caratteristiche agronomiche, nutrizionali e tecnologiche, per individuare i materiali che possiedono una soddisfacente adattabilit\u00e0 a coltivazioni sostenibili ed un\u2019elevata attitudine alla trasformazione in prodotti alimentari.
\nObiettivi specifici e\/o secondari per raggiungere tale fine sono quindi:
\na) la caratterizzazione agronomica pluriennale di quattro linee avanzate di monococco in tre localit\u00e0: S. Angelo Lodigiano (LO) e Cigole (BS), localit\u00e0 rappresentative della pianura Lombarda, nonch\u00e9 Roma;<\/p>\n

b) la completa caratterizzazione compositiva, nutrizionale e tecnologica di dette quattro linee avanzate di monococco;
\nc) lo studio degli effetti della parboilizzazione sulle caratteristiche biochimiche, reologiche nutrizionali e tecnologiche della granella e della farina.
\nd) la definizione di processi produttivi adatti per la produzione di pane, pasta e prodotti da forno a base di monococco;
\ne) la caratterizzazione compositiva e nutrizionale dei prodotti ottenuti dalla trasformazione delle farine di monococco;
\nf) lo studio dell\u2019evoluzione di sostanze antiossidanti (carotenoidi e tocoli) e di indici di danno termico durante fasi successive del processo di trasformazione da granella a prodotto finito;
\ng) la caratterizzazione delle linee per presenza\/assenza e distribuzione di epitopi immuno-dominanti e sequenze citotossiche e valutazione della loro tossicit\u00e0\/immunogenicit\u00e0 per i celiaci mediante test in vitro o ex vivo, nonch\u00e9 lo studio della distribuzione della sequenza protettiva QQPQDAVQPF e di sequenze altamente omologhe;
\nh) il trasferimento e l\u2019adattamento dei processi produttivi e di trasformazione individuati durante la ricerca alle realt\u00e0 agricole ed imprenditoriali del territorio-nucleo.
\nLe quattro linee di monococco scelte per la sperimentazione sono state: la cul tivar Monlis, le popolazioni ID1395 ed ID331 e la linea avanzata a seme nudo SAL98-32-2. Una quinta linea, SAL98-38-8, non ancora ben stabilizzata ma molto interessante per precocit\u00e0 e facilit\u00e0 di svestitura, \u00e8 stata aggiunta in tutte le prove. \u201c<\/p>\n

The ID331, Monlis and Hammurabi varieties were subsequently returned to cultivation in experimental fields both in Orosei in Sardinia in 2013 and in Lazio in 2015 (MONELLA project = Monococco nel Lazio).
\nCharacteristics of the three varieties:
\nNorberto: Einkorn variety (Triticum monococcum ssp monococcum) called Norberto, with dressed kernels. Variety with winter habit and medium-late cycle; high (100-120 cm), with good resistance to lodging and to the main fungal diseases, including fusariosis. Grain productivity is between 15 and 25 q \/ ha. Recommended seeding density: 150kg \/ ha. The recommended environment is complete Italy even at high hill levels. D.M. Registration: n.11778 dated 10-04-2017; G.U publication n. 105 of 08-05-2017.
\nMonlis: Einkorn variety (Triticum monococcum ssp monococcum) called MONLIS obtained from genealogical selection within a local population. Variety with spring habit and medium-early cycle; of high size, with good resistance to lodging and to the main cryptogamic diseases. Good grain productivity with good bread-making quality. “D.M. Registration n. 35171 of 09-11-2006; G.U publication n. 272 of 11.22.2006. However, the Monlis variety is immunogenic because it contains a 33mer-like peptide that is very active in activating the adverse response of the adaptive immune system.
\nHammurabi: Einkorn variety (?) (Triticum monococcum ssp monococcum) called Hammurabi, with bare kernels. Variety with winter habit and early cycle; of high size, with good resistance to lodging and to the main fungal diseases. Good productivity of bare grain and high protein content. “D.M. Registration n. 20603 of 10-16-2014; Official Gazette publication n. 253 of 10-30-2014. Hammurabi is a selection of the SAL 98-38-8-2-1 line, at the CRA-SCV of S. Angelo Lodigiano. In turn, SAL 98-38-8-2-1 derives from the crossing of the ID3 x Mono95-2 lines, of which one gives the character of precocity, the other derives directly from T. monococcum sinskaje, accession of monococcus characterized by the nudity of caryopses.
\nMany studies and researches were then carried out on the monococcus wheat and, in particular on the wheat ID331 that have highlighted some peculiar characteristics:
\n1. Very high digestibility
\n2. High tolerability in relation to disorders related to the intake of foods containing gluten
\n3. The structure of gluten is significantly different from that of a “modern” grain.
\nA – Celiachiae GlutenSensitivity. Strumenti per contrastarne gli effetti N. E. POGNA 2013 (CRA) Forum \u201cAgricoltura, Alimentazione e Salute\u201d Bologna\u202821 febbraio 2013<\/p>\n

B – Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease. (The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion). Gianfrani et altri 2015.<\/p>\n

C – Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium. Giuseppe Iacomino et altri.\u00a0 2016.
\n( Highlights:
\n\u2022ID331 gliadins do not enhance permeability and do not induce zonulin release.
\n\u2022ID331 gliadins do not trigger cytotoxicity or cytoskeleton reorganization.
\n\u2022ID331 gastrointestinal digestion releases \u03c9(105\u2013123) bioactive peptide.
\n\u2022\u03c9(105\u2013123) exerts a protective action against the toxicity induced by T. aestivum.)<\/p>\n

Depeneeng: Enkir bread 100%<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We find a very detailed description on the cultivation of the monococcus, Monlis, Hammurabi and ID331 varieties, in an interesting degree thesis. 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