Emmer, also known as two-grain, is one of the oldest cultivated cereals and plays an important role in Europe's agricultural history. Emmer was cultivated in the Middle East over 10,000 years ago and spread to Europe over thousands of years. The robust plant is particularly resistant to unfavorable weather conditions and diseases, which makes it a sustainable choice in organic farming. Thanks to its firm husks, the grain remains well protected and is particularly suitable for near-natural cultivation methods.
Emmer is becoming increasingly important in the modern agricultural trade, particularly due to the growing demand for original and nutrient-rich grains. Emmer contains more protein, minerals and fiber than conventional wheat and has a slightly nutty taste. In processing, emmer is often used for whole grain products such as bread, pasta or muesli and is an integral part of many organic products. The increasing popularity of "ancient grains" strengthens the market value of emmer and also makes it interesting for agricultural futures exchanges, as it flows into certain market segments as a specification product.
From an agronomic point of view, the cultivation of emmer offers a good opportunity to diversify the cultivation spectrum. Particularly in regions with medium yield potential, emmer can help stabilize value creation. Targeted market analyses and price observations by the agricultural trade information platform www.zmp.de allow trends to be identified at an early stage and taken into account in the cultivation strategy.
