This webinar was recorded on March 25, 2015.
The world is buzzing with talk about improved tastes and nutritional profiles in products made from ancient wheats like einkorn, emmer, and spelt, and from heritage types of bread wheat like Red Fife. Which nutrients are higher in which varieties of these different wheat species? How does the flour cook up and how does the bread taste? How does one actually evaluate these characteristics in an unbiased way? Join us for a discussion of the results of baking and sensory testing of a number of kinds of wheat and a nutritional analysis of 100 kinds of einkorn
Lisa Kissing Kucek is a graduate student at Cornell University. She collaborates with organic farmers to breed new genotypes of wheat, spelt, emmer, and einkorn for the Northeast United States.
Abdullah Jaradat, Supervisory agronomist and research leader working for the Agricultural Research Service in Morris, Minnesota. A wheat geneticist specialized in hulled wheat species and wheat landraces of the Fertile Crescent.
Julie Dawson of the University of Wisconsin conducts research and extension to support urban and regional food systems, with an emphasis on small scale diversified farms, market gardens and community gardens.
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This is an eOrganic article and was reviewed for compliance with National Organic Program regulations by members of the eOrganic community. Always check with your organic certification agency before adopting new practices or using new materials. For more information, refer to eOrganic's articles on organic certification.