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Talk:Emmer/Archive 1

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Archive 1

Merge from emmer wheat

The duplicate shorter article emmer wheat has been merged into this one. I've tried to organize the merge coherently, but it's far from perfect. — Preceding unsigned comment added by Lady Macbeth (talk • contribs) 19:18, 22 August 2005 (UTC)

Edit -- looking at the history, I realize that an anonymous user wanted it redirected the other way, but since then this article has changed into a far longer one. — Preceding unsigned comment added by Lady Macbeth (talk • contribs) 19:21, 22 August 2005 (UTC)

31st October 2005 Found a useful resource site at: http://newcrop.hort.purdue.edu/newcrop/proceedings1996/V3-156.html#EMMER which, hopefully, will help with the technicalities... — Preceding unsigned comment added by 82.12.237.67 (talk) 22:15, 31 October 2005 (UTC)

Cleanup progress

The new reference confirms some of the genetics; I notice there's a deal of overlap with the main wheat article. The Emmer in Agriculture section here looks iffy Tearlach 04:06, 9 September 2005 (UTC)

Disputed material

To me, this looks like an attempt to sell emmer despite its major shortcoming: low gluten, so it produces a bread that can't support the fluffy structure of modern bread: tastes nice, but comes out like a doorstop. I've struck out dubious statements in the first paragraph. The second paragraph: Cite sources. I've searched Science News, and can find no reference to caramelized emmer grains being anti- anything.

Emmer in agriculture
Emmer is tolerant of vast differences in climate, and will produce a yield in conditions where other grains won't even germinate. Emmer is referred to in many historical records (including documentation of the Salem Witch Trials) as the primary cereal grain in the United States; Forage and grain varieties are currently being grown there for the first time in more than a century. It can absorb a complete profile of nutrients and micro nutrients in a soil and has enough room in its structure to store them. When a grain in this family can't absorb nutrients it forms gluten; Emmer has almost no gluten. Einkorn and emmer are gelatinous grains. Gelatins are the most nutritious and nutritionally accessible proteins in the world.
Emmer is the grain that created the first yeasted bread. The milled grains were mixed with the spent grain used in the brewing process, which added natural yeast. Placed on a hot stone and covered with hot ashes, the exterior grains of the loaf caramelized, forming a barrier which prevented heat penetration, allowing the inside to stay enzymatically active. The gelatinous structure of emmer stabilized the bread, allowing it to continue to breathe and ferment, creating a hard, indestructible loaf that could survive almost any environment and never mold. The caramelized grains have natural antibiotic, antibacterial, antifungal and, according to recent research (Science News, 2002), anticarcinogenic properties.

Any further thoughts? Tearlach 11:52, 9 September 2005 (UTC)

Personally it looks like someone copied much of that stuff from a "natural food" cereal box. It would be nice if more stuff could be added now as the article looks greatly reduced... of course accurate, neutral material please. --BerserkerBen 15:50, 9 September 2005 (UTC)

You have to admit it as PR in making "a hard, indestructible loaf that could survive almost any environment" as a plus point. There are quite a few academic accounts that have a historical intro. I'll have a skim of Google. Tearlach 16:20, 9 September 2005 (UTC)

Major re-write

I have had a go at rewriting this article in accurate and neutral style. The dates and the geography of the earlier article had major errors so it semed best to start from scratch. there's more to add on evidence from genetics for the area of domestication, and on morphology. Mark Nesbitt 11:34, 4 January 2006 (UTC)

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Taxonomic disagreement

In case anyone else is inspired to try to insert a citation for the taxonomy, as of August 2012 there is no agreement among the major databases: USDA GRIN, IPNI/Tropicos/The Plant List, and USDA PLANTS have mutually incompatible data, so it would be a waste of time. Sminthopsis84 (talk) 12:33, 1 September 2012 (UTC)

This is disputed by several sources

The oldest evidence of domesticated emmer wheat has found at Tell Aswad, near Damascus, Syria dating from 7,650 to 8,200 years BC.[citation needed] The dryness of the site, requiring irrigation for agriculture, suggests that the emmer was introduced as an already domesticated plant from elsewhere outside the Damascus Basin.

  • per Alexander Weide (2015) "On the Identification of Domesticated Emmer Wheat, Triticum turgidum subsp. dicoccum (Poaceae), in the Aceramic Neolithic of the Fertile Crescent" - "the emmer remains of the early PPNB levels at Aswad have been attributed to the wild species."

— Preceding unsigned comment added by Fraenir (talk • contribs) 14:43, 2016 November 20 (UTC)

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Turkish name

Why not add the Turkish name of this grain, which is kavılca buğdayı? 173.88.246.138 (talk) 23:26, 1 February 2022 (UTC)

Armenian Name??

Please consider adding the Armenian name for this grain which is Hachar / / Hajar / Հաճար

References: https://buyarmenian.com/product/gga-hulled-or-emmer-wheat-%d5%b0%d5%a1%d5%b3%d5%a1%d6%80-niacin-vitamin-b3-magnesium-iron-health-health/

https://www.ecokayan.com/armenia/travel/tip/tips-for-vegetarians-traveling-in-armenia

Though one reference I've found claims it's a different genome (Adjar / Triticum timopheevii), so I wonder if Emmer is considered a more readily available close substitute?

https://www.clovegarden.com/ingred/gr_wheat.html#adjar Tabland (talk) 05:24, 15 May 2024 (UTC)

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