Blue Planet – Ancient grains have more favorable physiological and environmental effects than industrially grown wheat

In the program, János Áder presented the work done by NaturGold Hungária Kft., founded in 2000, covering the production, processing and sale of spelt known in Hungary. András Simon explained: in the case of large-scale wheat, which was created by man, they sought to maximize yields, so their cultivation is almost unthinkable without artificial fertilizers and pesticides. In contrast, ancient grains evolved on their own and have not changed for many thousands of years. Ancient grains are so-called husked grains, in which the valuable grain is surrounded by a protective shell that protects it from environmental effects, such as fungal infections, pests, pathogens and weather conditions. Therefore, they do not need and do not tolerate the use of artificial fertilizers and pesticides. In addition, there is a significant difference in the content of ancient grains and large-scale wheat, he emphasized. Based on all this, János Áder pointed out: if someone consumes a product made from ancient grains, they get more vitamins, amino acids, protein and fiber than someone who consumes products made from large-scale wheat. According to András Simon, ancient grains can absorb the nutrients they need from the soil, which is why organic farming is perfect for them.

After reviewing the beneficial properties and effects of ancient grains, János Áder asked why we don’t grow them then.

In his response, András Simon drew attention to the fact that the advantage of ancient grains is also their disadvantage, namely the husk that protects the seed. This does not fall off the ear during harvest, but must be removed with a special machine, and this separate operation also involves additional costs and energy. János Áder also pointed out that the average yields per hectare of ancient grains are lower compared to traditional large-scale wheat. András Simon said that they now process 10 thousand tons of spelt wheat annually, and this quantity is increasing because there is demand for their products both in Hungary and abroad. They produce at least 150 types of products, including flours, soup and side dish pastas. In Hungary, their products are available in organic and reform stores nationwide, but they also have an online store and a sample store.

MTI