Triticale
The triticale is a annual Plante of the family of the Poacée S (Graminée S). It is a artificial Hybride between the Blé and the Seigle whose culture developed since the years 1960. It is cultivated especially like fodder Céréale .
Scientific name: ×Triticosecale Wittm. ex A. Camus (synonymous: ×Triticale Tscherm.- Seys. ex Müntzing), family of the Poacée S, subfamily of the Pooideae , tribe of the Triticeae .
Description
The name Triticale combines the Latin names of kind of corn and rye, Triticum and Secale .The first crossing of common wheat and rye goes back to 1876: Scot A.S Wilson carried out the first hybrids which could not be used further because they were sterile. The first fertile variety of triticale was produced for the first time in 1888 by the German Wilhelm Rimpau. In France the first variety (Clercal, Obtaining INRA) registered with the official Catalog of the varieties was it in 1983.
Cereal of relatively recent obtaining, the triticale is a coarse grain, but of which the surface cultivateds increase regularly. It is cultivated especially in the septentrional areas, in the European Union (1st world producer), in Russia, with the the United States, but also in Australia and with the Brésil. In France, its principal zones of culture are the Brittany and Massif Central.
This plant offers the advantage of combining the characteristics of Productivité corn (its potential of output reaches the 100 quintals per hectare) and the rusticity of rye (intermediate cold resistance between that of corn and rye, resistance to the diseases). Its defects lie especially in a difficulty for harvesting with average mechanics current, in a tendency to Germination on foot in the event of precipitations in period of maturation as well as a risk of scalding if on the contrary this period is very hot because of its longer cycle of vegetation.
The triticale has an energy value comparable with that of corn. Its content of Protéine S is weaker but its content of higher Lysine. Contrary to the case of rye, its flour, less rich in Gluten, is not suitable for making bread without addition of flour of corn.
Economy
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