Tritordeum: New alternative to barley for the malting industry.

The article discusses tritordeum, a new hybrid variety of gluten-containing cereal between a wild barley and a durum wheat. Topics include Córdoba, Spain-based breeding program for producing new tritordeum lines for use in brewing, malting, and pasta-making, analysis of bread-making quality of tritordeum, and nutritional profile and crop management of commercial varieties of tritordeum.