Its savour has not changed
for more than 10,000 years

For thousands of years, the story of Einkorn has been
very closely linked to the mediterranean civilisation.
The earliest evidence of Einkorn was in the 9th
millennium BC.

Very common until the roman period, it was then
abandoned, as wheat had better yield. Einkorn was
rediscovered only 15 years ago.

It is a hardy plant; it grows on poor soils, in rude climates and it requires few fertilizers, little water and no pesticides. It takes 11 months to grow, sown in September it is harvested in August.

Its productivity is low as there has not been any artificial selection (10 to 15 quintals per hectare). Because of tough glumes that tightly enclose the grains, it is difficult to hull it.

Very common in Haute-Provence fields of einkorn are close to lavender fields : they need the same conditions : chalky soils, warm climate and medium altitude.

The "Syndicat du Petit Epeautre de Haute-Provence" is composed of about thirty farms.

The harvest in august. Then, its chaff has to be taken off, which is delicate. Haute-Provence Einkorn is grown according to very strict conditions, which guarantees its origins and qualities.

MAP OF THE PRODUCTION ZONE

Einkorn or Spelt ? There is confusion between Einkorn (Triticum monococcum) and Spelt (Triticum spelta). In reality, they are very different. Spelt is composed of several selected varieties. With "Haute-Provence Einkorn", you are sure to eat an authentic and local cereal, coming directly from a plant free from any genetic handling. How can you recognize it? Unlike the other species, its grain is not spilt.