old fashioned
Almost Self-Reliant
Yesterday I was busy planting stuff in the veggie garden and as usual checking in my "Secrets of Companion Planting for Successful Gardening" book by Louise Riotte and happened to stumble on this.....(maybe many of you already know this, but I was floored)
Triticale (Triticale). The International Wheat and Maize Center of Mexico has produced a new grain, triticale, by crossing wheat and rye, gaining the high yield of wheat and the disease and drought-resistance of rye. This was accomplished by the tedious process of cross-fertilization among different species. By nurturing the resulting embryo and chemically causing its chromosomes to duplicate themselves, they succeeded in producing fertile plants bearing the characteristics of both parents. A delicious bread made from triticale is now obtainable in many grocery stores throughout the Southwest. The flour's baking qualities are better than rye's.
Triticale (pronounced trit-i-kay-lee)as a man-made cross deprives from the scientific names for wheat and rye, "triticum" and "secale." It has a higher protein content and protein efficiency ratio than either wheat or corn---comparable to soy concentrate---and it is also higher than wheat in lysine and methionine, two of the life-sustaining amino acids. Triticale has shown the ability to produce two or three times as much per acre as either wheat or rye and can be grown anywhere in the world where wheat is found. The grain is being improved constantly as new strains are developed at various experiment stations throughout the country.
or is this just a common way of hybridizing? Also note, this book was published in the mid 70's
Triticale (Triticale). The International Wheat and Maize Center of Mexico has produced a new grain, triticale, by crossing wheat and rye, gaining the high yield of wheat and the disease and drought-resistance of rye. This was accomplished by the tedious process of cross-fertilization among different species. By nurturing the resulting embryo and chemically causing its chromosomes to duplicate themselves, they succeeded in producing fertile plants bearing the characteristics of both parents. A delicious bread made from triticale is now obtainable in many grocery stores throughout the Southwest. The flour's baking qualities are better than rye's.
Triticale (pronounced trit-i-kay-lee)as a man-made cross deprives from the scientific names for wheat and rye, "triticum" and "secale." It has a higher protein content and protein efficiency ratio than either wheat or corn---comparable to soy concentrate---and it is also higher than wheat in lysine and methionine, two of the life-sustaining amino acids. Triticale has shown the ability to produce two or three times as much per acre as either wheat or rye and can be grown anywhere in the world where wheat is found. The grain is being improved constantly as new strains are developed at various experiment stations throughout the country.
or is this just a common way of hybridizing? Also note, this book was published in the mid 70's
