Triticale is a hybrid cereal grain created by crossing wheat (Triticum) and rye (Secale). It was first bred in the late 19th century and has since been developed for its desirable characteristics, combining the high yield potential and grain quality of wheat with the hardiness and disease resistance of rye.

Key Characteristics:

• Nutritional Profile: Triticale is rich in protein and dietary fiber, and it contains essential amino acids, vitamins (such as B vitamins), and minerals like iron and magnesium.
• Uses: It is used in various food products, including bread, cereals, and animal feed. Triticale flour can be used in baking, although it may require blending with other flours due to its gluten properties.
• Agricultural Benefits: Triticale is more tolerant of poor soil conditions, drought, and cold temperatures compared to wheat. It's also resistant to certain pests and diseases, making it a resilient crop.