The history, development, and utilization of triticale

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Abstract
Triticale is a man‐made cereal grain. The parental species are wheat and rye. The objectives of this cross were to combine grain quality, productivity, and disease resistance in Triticum (wheat) with the vigor and hardiness in Secale (rye). Many difficulties had to be overcome before successful crosses between wheat and rye could actually be achieved. This review traces the history of this man‐made cereal grain, identifies the past and present centers of triticale breeding research and discusses some of the reasons why triticale generally is not yet comparable in yields to other cereal grains. Environmental and agronomic factors are discussed and how these factors affect yield, kernel characteristics, and disease resistance. The chemical composition of triticale is compared with that of the parental species of the crossbreed. The major importance of triticale lies in its protein. Reported protein values range from 12 to 22%. Triticale seems to be more digestible as evidenced by feeding experiments involving farm animals. A higher protein retention was indicated in studies with humans. Lysine, however, was still the first‐limiting amino acid. Highly acceptable breads, rolls, pasta products, and breakfast cereals have been produced from triticale and triticale milling products. The high enzymatic activity of triticale may prove to be of use in the brewing industry. Certain segments of the world's population are almost totally dependent on cereal grains as sources of both calories and dietary protein which makes improvements with respect to crop yield, increased protein quantity, and a better amino acid balance highly desirable. It is the general consensus of those working with triticales that this man‐made cereal grain will be improved and that some day in the near future it will be an important cereal grain for world populations.