Grains and pulses
Grains and pulses are a fundamental part of the Mediterranean diet and, if well balanced, they can be good substitutes for meat. The former indicate all those seeds and fruits which, when ground, produce flour. The term ‘pulses’, on the other hand, refers to the seeds of the pulse plants.
These two types of food are becoming increasingly important once again, both for consumers and for professionals.
GRAINS AND PULSES
Selection, storage, and processing
Through the selection of certified seeds, we have our customers (farmers) discover the many varieties of grains and wheat on the market and which are best suited to our area and climate.
Grains
The most common varieties
Oats
Oats are grown both for the production of grain, ‘fodder’, and above all as a forage crop.
Wheat
Variety with a high yield and quality level suitable for any Italian and European cultivation area.
Barley
The best varieties of two-row and six-row barley, grown for the production of malt and for zootechnical use.
Broad bean
There are two varieties available, one white-seeded and one black-seeded. The Prothabat variety features a medium size, white seed, early cycle, and is resistant to lodging and cold.
Lentil
The varieties of lentils made available to farmers are Laird and Eston, which fall within the IGP (Protected Geographical Indication) of the “Lentil of Altamura”.
Chickpea
The prominent varieties for food use are: Pasha with wrinkled seed, large caliber, light cream colour; Sultan, with smooth seed, smaller caliber, light cream colour.
Pulses
The varieties best suited to our climate.
