Spring forms of spelt landraces (Triticum spelta L.) and their suitability for Organic Farming

Summary

Organic farmers are interested in the growing of spring spelt wheat forms (Triticum spelta L.). Therefore, the important agronomical characteristics and baking quality of
six spring spelt wheat landraces were studied and evaluated. The studied and evaluated cultivars were inclined to lodging and wheat diseases. Their yield rate is
determined by the length of the spike and the weight of one thousand grains. The grain yield and the crude protein yield per hectare achieved the same level in organic farming. The spring spelt wheat forms stand out in high protein content and wet gluten content; the gluten was, nevertheless, weaker and less swollen.