Triticale is a hybrid of wheat and rye, possessing unique agronomic and nutritional characteristics. This allopolyploid combines the best qualities of its parent crops, including high winter hardiness, resistance to fungal diseases, and ability to grow on less fertile soils. Triticale forms large ears with a high number of grains, ensuring high yields and making it attractive for both grain and fodder use.
Triticale grain has an elevated protein content (10–28%) and lysine (about 3.8%), surpassing the levels found in wheat and rye. This makes it highly nutritious, especially important when used as animal feed. Additionally, triticale flour contains more fiber and dietary fiber, making it suitable for producing baked goods and other products requiring specific dough properties.
The 'Prostor' triticale variety is widely used in grain farming as well as for producing green mass, silage, and fodder. The crop exhibits high green mass yield, comparable to wheat, oats, and rye. Harvesting technology depends on the stage of ripening: grains are harvested separately at the wax maturity stage, while at full maturity, direct combine harvesting is used. The main technological challenge in processing triticale is separating the husks from the endosperm of the grain.
