Photo: BMLFUW/Rita Newman
Mittelburgenland Dinkel
Record Number: 133
Disclosure Date
It is assumed that spelt was being cultivated in the Central Burgenland region as long ago as the Middle Ages.
Photo: BMLFUW/A...
Mittelburgenland Dinkel
(Mittelburgenland spelt)
Abstract or claim
Traditional cultivation of spelt (Triticum spelta) in the region of Central Burgenland, Burgenland.
Mittelburgenland Dinkel encompasses the spelt cultivars Ostro, Schwabenkorn and Ebners Rotkorn which are particularly well adapted to the climatic and soil conditions of the Pannonian area.
Traditionally, spelt is processed into flour and used in the manufacture of baking products, as well as being harvested in unripe form, as ‘green grain’, and processed.
Name of product, Product class
Spelt, corn
Name of region
Mittelburgenland, Burgenland, Austria
Field of search
Food and agriculture
Name of information provider
Pannonia Vitalis
Franz Schlögl
Regional coordinator for spelt
Pinczkers Bioprodukte
Martin Pinczker
Name of applicant for title
---
Holder of knowledge or associated resources
50 organic farmers from the Central Burgenland region
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
---
Descriptors
- History:
Spelt is one of the oldest cultivated plants known to man. Originally it comes from south-west Asia, where it was first cultivated and used around 6,000 BC. In the Caucasus region, the remains of spelt ears have been found at settlements dating back to the fifth and sixth millennium before Christ.
As the centuries passed, spelt reached Europe, where it spread throughout the continent, and particularly Central and Northern Europe, from the Roman era onwards.
Spelt spread rapidly across the area of Europe covered by the Alemannic languages from around 3,000 BC onwards. From the Middle Ages, it became the main cereal product used by the Alemanni, and was cultivated not just across southern Germany, but also in Switzerland and parts of Austria – presumably also including the Central Burgenland region.
Since spelt was a particularly durable foodstuff, it was used widely as a provision on journeys, and consequently spread across the world in the centuries that followed.
The German-language name ‘Spelzweizen’ (‘spelt wheat’) also attests to its relationship to wheat. The term ‘spelt’ originally comes from the Germanic (‘spelt’ like the German ‘spalten’, i.e. ‘to split’).
History of green grain (unripe spelt grains):
The first reference to green grain is in a winery bill from Amorbach Monastery in south-western Germany dating back to the year 1660.
Over 300 years ago, while suffering under the effects of sustained periods of bad weather, farmers hit upon the idea of harvesting their spelt early, around 14 days before it had fully ripened, and of curing the ‘unripe green grain’ by drying it to secure their harvest. When soaked in water, the roasted grains proved highly palatable, which led to the emergence of green grain.
Until around 1900, spelt was an important cultivated plant and commercial cereal crop, as wheat placed excessive demands on soil quality for the time, and was prone to disease.
Due to the costly nature of the processing spelt required and the sharply fluctuating yield, however, the level of cultivation gradually declined, and from the twentieth century onwards it came to be replaced by types of wheat with considerably higher yields.
Thanks to the general increase in health consciousness, however, consumers rediscovered the benefits of spelt some 25 years ago, and since 1980 the crop has been cultivated in greater quantities in Central Burgenland.
Medicinal uses:
Spelt is a key competent of the medicine of holistic pioneer Hildegard von Bingen (1098-1179). She mentions spelt in her tract ‘Physica’, describing it as the best grain, which mobilises the body’s powers of resistance, promotes thinking and concentration, and is easily digested.
A diet of spelt is the basis for the treatment of all stomach and intestinal complaints, a bland kidney diet, and all metabolic diseases.
Spelt has also proven a highly effective basis for a healthy diet for sufferers of neurodermitis.
- Region:
Photo: BMLFUW/Rita Newman
Central Burgenland is bordered to the north by the Sopron mountains, to the east by Hungary, to the south by the Güns mountains and to the west by the Bucklige Welt hills.
The highest peaks are Geschriebenstein (884 m), which is the highest mountain in Burgenland, and Großer Hirschenstein (862 m).
The main area of cultivation of Mittelburgenland Dinkel is on the slopes and at the foot of the Günser mountain range, at altitudes of between 600 and 900 metres above sea level.
The Mittelburgenland Dinkel Region of Delight includes the municipalities Unterkohlstätten (political district Oberwart), Lockenhaus, Piringsdorf, Pilgersdorf and Unterrabnitz.
Mittelburgenland Dinkel is currently cultivated on approximately 300 hectares of land. All 50 farmers produce spelt organically.
More recently, however, spelt has come to be cultivated throughout Central Burgenland, with organic farmers specialising in its production.
Soils and climatic conditions:
Deep, heavy clay and sandy soils with a good water storage capacity predominate in Central Burgenland, which are particularly well-suited to the cultivation of spelt.
The climate in this area is Pannonian.
As Central Burgenland is open to the east, the climate is subject to continental influences.
Summers are warm and dry, winters short with little snowfall. Autumn is sunny with mild temperatures and lasts until late October and sometimes even until November.
Spring begins earlier than in other regions of Austria and is characterised by mild temperatures.
Average temperatures are between -1 and 1 °C in winter and between 18 and 20 °C in summer. The average yearly temperature is 10 °C.
Also called Sonnenland (sun land), Central Burgenland is the area with the most sunshine in all of Central Europe (around 300 days a year).
The average yearly precipitation is 620 mm.
The range of hills to the north, south and west shield the region from cold winds.
- Mittelburgenland Dinkel (Mittelburgenland spelt):
Photo: BMLFUW/Rita Newman
A close relative of today’s wheat, spelt is presumed to have developed out of two ancient types of wheat, einkorn (Triticum monococcum) and emmer (Triticum dicoccum).
Spelt:
Spelt is cultivated annually, and reaches a height of 0.5 to 1.5 metres. Its loose, narrow, square ear has three to four flowers. The plant features a red colouring.
The spelt grains are single-seeded, closed fruits, and golden-brown in colour.
The spelt grain grows closely together with the glumes, or dry-skinned leaves.
The crop is undemanding with regard to climate and soil conditions, as well as being hardy, capable of withstanding winter, and prone to very few diseases.
Green grain description:
Green grain is a spelt which has been harvested and roasted while still at the milk-ripe stage. The spelt grains feature a green colour, soft texture and pulpy consistency.
Types of spelt:
Mittelburgenland Dinkel encompasses the spelt cultivars Ostro, Schwabenkorn and Ebners Rotkorn.
Cultivation of these rare types is promoted within the framework of the Austrian Agri-environmental Programme (ÖPUL).
Production method:
Crop rotation:
Spelt is only cultivated every 3 to 5 years, and on the same field.
Previous crops can include oats, root crops, rapeseed, maize, potatoes, grain legumes and sunflowers.
Soil preparation:
Before spelt is cultivated, the soil is first loosened with a cultivator to enable the crop to flourish better and achieve higher yields.
Sowing:
Spelt is sown from mid- to end-October. The seed is sown at a soil depth of 3 to 4 cm, in rows spaced 11.5 to 13 cm apart. A minimum of 120 kg of seed should be used per hectare.
Only organic seed may be used for Mittelburgenland Dinkel. It is forbidden to use types of spelt crossed with wheat.
Production of Mittelburgenland Dinkel is subject to the legal regulations of organic farming (EU Organic Farming Regulation 834/2007 and Austrian Food Code, Chapter A 8), and the production guidelines of the firm Fa. Bioprodukte Pinczker GmbH.
Although the majority of the seed is produced by farmers themselves, it may also be bought in from multiplier firms trading in organic products based anywhere in Austria.
Watering:
Due to the favourable climatic conditions and undemanding nature of spelt, additional watering of the soil is not necessary.
Fertilisation and plant protection:
Mittelburgenland Dinkel is produced entirely without using fertilisers.
Its shell means it is particularly well-protected against pollution, chemicals, fungal diseases and mechanical damage. As a result, spelt can be cultivated without using any pesticides or plant growth additives whatsoever.
Harvesting and storage:
Depending on how it is to be utilised, spelt is harvested either as green grain 2 to 3 weeks before maturity, or after reaching full maturity at the end of July, using the combine harvesting process.
After harvesting, the spelt is stored either in the regional Schedl mill (in the Lockenhaus municipality) or at farming and commercial warehouses elsewhere in the region.
Around 800 tons of spelt per annum is produced in the Mittelburgenland Dinkel region.
Processing:
Mittelburgenland Dinkel is processed at the Schedl mill in Lockenhaus.
Since the spelt grains are still firmly enclosed in the shell after combine harvesting, these need to be ‘hulled’ after harvesting or storage, a process which takes place exclusively at the Schedl mill and involves the grains being mechanically separated from the glume. The grain-glume mix is then subjected to a cleaning process in which the chaff is separated from the grain. This chaff is later used as litter for chickens. The grains are subsequently ground at the Schedl mill.
Mittelburgenland green grain is processed in a different way. After being harvested, the crop is dried for around 6 hours at a temperature of 120 °C in special kiln facilities due to its high water content (of up to 50 %). These facilities are located outside the region (at Unterlungitz, in Hartberg). To achieve a smoked effect, the green grain is dried in part in the traditional manner, by additional indirect firing with beech wood. This also produces aromatic roasted caramel substances, lending the green grain its special taste.
The green grain is then hulled and ground at the Schedl mill, like ripe spelt.
Quality control:
The company Fa. Pinczker GmbH strictly manages the quality of spelt in close cooperation with the organic checkpoints of Austria Bio Garantie, the government’s organic food production watchdog.
In checks carried out by these organic checkpoints, which have to take place once a year by law, farmers are checked to ensure they are complying with the EU’s Organic Farming Regulations and the production guidelines of Fa. Pinczker GmbH (with regard to the seed, for example, the choice of seed types, to ensure production is 100 % organic, design of crop rotation, fertilisation, and plant and warehouse protection).
As part of the marketing agreement with Fa. Pinczker GmbH, farmers agree to unannounced audits. These may be carried out by external or internal controllers, depending on the theme of the check. This makes it possible to ensure the quality of the products additionally (by carrying out tests on ears of spelt, for example, or on dust at warehouses). Warehouse keepers and drivers from Fa. Pinczker GmbH are also under an obligation to attend training courses.
At the mill, a quality test is carried out on the crop recording the volume in hectolitres, a reference number, moisture and protein content. A reference sample is taken from each farmer’s delivery, and analysed at the laboratory for any pesticides that may be present (with some 700 pesticides and storage protection agents being analysed).
All the inspections and results are documented in the electronic quality assurance system Flow Web, known as ‘Bio Tracy’ for short.
All organic products containing Mittelburgenland Dinkel are marked with the AMA organic seal of quality.
Nutritional aspects:
Spelt has particularly high nutritional value, and is high in fibre.
Spelt has higher levels of essential amino acids than most types of wheat.
It is particularly rich in the amino acid tryptophan, which stimulates production of the mood hormone serotonin.
Spelt causes relatively few allergic reactions compared to other foods.
Spelt also contains the vitamins B1 and B2, calium, calcium, magnesium and the trace elements zinc, iron and copper.
Its high content of silicic acid is believed to have a positive effect on our thinking and the health of skin, hair and nails.
Spelt’s ability to increase our resistance can be traced back to the so-called cyanogens glycoside and nitriloside. These are split through fermentation and released upon coming into contact with human saliva while the spelt is eaten, and have an antimicrobial effect in the mouth and stimulate the immune system in the body.
- Marketing:
The majority of the marketing of Mittelburgenland Dinkel takes place through trading company Pinczker GmbH. The companydeliversaround 2,500 tons of organic spelt grain from all over Austria to mills and chain stores throughout Europe. This is used to manufacture flakes, flour, semolina and other products.
Only a small amount of the organic spelt is marketed directly via the farmers.
Mittelburgenland Dinkel is used in the organic own brands of chain stores and by regional bakers.
Connection between the geographical area and traditional knowledge:
- Special soil conditions and the role of the Pannonian climate in the area of
cultivation make it possible to cultivate varieties of spelt that are not just
rare but of the highest quality.
- Over the centuries, Mittelburgenland Dinkel has adapted perfectly to local
conditions.
- Production of Mittelburgenland Dinkel is the result of traditional knowledge
which has been passed down the generations, including the traditional
knowledge and experience of spelt farmers (adaptation of spelt to local
environmental conditions, improvement of the genotype, selection of types,
traditional cultivation and production methods, and know-how about how
to optimise the harvest), and experience of marketing the crop and its use
in cookery.
- Utilisation:
Photo: BMLFUW/Rita Newman
Dishes typical of Central Burgenland include spelt herbal bread and spelt sponge cake roulades.
Its high gluten content means baked goods made using spelt flour are very fluffy, and will stay fresh for a long time.
As green grain flour is no longer suitable for baking after being dried, it is overwhelmingly used in the preparation of soups, soufflés, rissoles and sandwich spreads.
- Protection:
-
Key Words
Food and agriculture, traditional knowledge, Austria, Region, Burgenland, Central Burgenland, corn, spelt, Central Burgenland spelt, Mittelburgenland Dinkel, Mittelburgenland spelt
Bibliography / References
- Anbau und Ernte
http://www.dinkel-infocenter.de/cms_infocenter/Dinkel-Infothek/Anbau_Ernte/Anbau_Ernte.php
- Bioprodukte Pinczker – Produktionsrichtlinien 2008
http://www.bio-pinczker.at/uploads/tx_mddownloadbox/Produktionsrichtlinien2008.pdf
- Burgenland
http://de.wikipedia.org/wiki/Burgenland
- Der Dinkel, eine besondere Weizenart - Anbau, Pflanzenschutz,
Ernte und Verarbeitung
http://www.ulmer.de/Artikel.dll/nb2007_02_40_45_MzMzMzU5.PDF
- Die Kraft von Dinkel gehört dir!
http://www.gradwohl.info/kornkulinarium/dinkel/index.html
- Dinkel – Das Korn der Alemannen
http://www.landwirtschaft-mlr.baden-wuerttemberg.de/servlet/PB/menu/1062037_l1/index.html
- Dinkel – Getreide für ein frohes Gemüt
http://www.meierhof.at/meierhof_dinkel.htm
- Dinkel-Infoblatt
http://gz.peter-kunz.ch/files/dinkelinfoblatt0904_2.pdf
- Dinkel – 3 Minuten Info
http://www.ima-agrar.de/Dateien/Dinkel.pdf
- Dinkel, Spelz, Spelt, Fesen, Vesen, Schwabenkorn, bot.: Tritikum spelta
http://www.lebensmittellexikon.de/d0000160.php
- Dinkel: Vor allem im Alpenraum beliebt
http://steiermark.orf.at/magazin/immergutdrauf/gesundheit/stories/Dinkel
- Genussregion Mittelburgenland
http://www.sonnenland.at/
- Geschichte und Tradition
http://www.dinkel-infocenter.de/cms_infocenter/Dinkel-Infothek/Geschichte_Tradition/Geschichte_Tradition.php
- Getreide: Dinkel und Grünkern
http://www.7muehlen.at/Getreide/GetreideSorten.php#Dinkel
- Grünkern: Seine Geschichte
http://www.gruenkern.de/geschi.htm
- Günser Gebirge
http://de.wikipedia.org/wiki/G%C3%BCnser_Gebirge
- Heanzen
http://aeiou.iicm.tugraz.at/aeiou.encyclop.h/h325773.htm
- Küster et all: Korn. Kulturgeschichte des Getreides. Verlag Anton Pustet.
Salzburg-München. S. 91
- Mittelburgenland Dinkel
http://www.genuss-region.at/article/archive/18921
- Mittelburgenland Dinkel als weitere Genussregion
http://www.bauernzeitung.at/parse.php?id=2500%2C17191%2C2141%2C%2CeF9QSUNUX05SWzBdPTAmaW5saW5lPTEmbnBmX3NldF9wb3NbaGl0c109NQ%3D%3D
- Mittelburgenland Dinkel: Produkt
http://www.genuss-region.at/article/archive/18923
- Mittelburgenland Dinkel: Region
http://www.genuss-region.at/article/archive/18922
- Orte im Bezirk Oberpullendorf
http://www.geomix.at/oesterreich/Burgenland/Oberpullendorf/bezirk.html
- Selen in Dinkel
https://www.dafne.at/prod/dafne_plus_common/attachment_download/c676a5601a705fcf02b010843a2fe595/Selengehalt%20von%20Dinkel.pdf
- Sievers, Gerd Wolfgang: Genussland Österreich. Was Küche und
Keller zu bieten haben. Leopolg Stocker Verlag. Graz. S. 346
- Sonnenland Mittelburgenland
http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN212026at,season,at2/home.html
- Weinbaugebiet Mittelburgenland
http://www.weine-oesterreich.at/weinanbaugebiete/burgenland/weinanbaugebiet-mittelburgenland.php
- Weinbau im Mittelburgenland - Der Boden und das Klima für Wein
http://www.borg-op.asn-bgld.ac.at/haschendorf/geologweinbau.htm
- Geschichte und Tradition
http://www.dinkel-infocenter.de/cms_infocenter/Pressecenter/Grundlagentexte/Grundlagentexte.php
- Landschaft/Klima des Burgenlands
http://www.borg-op.asn-bgld.ac.at/haschendorf/geologlandschaft.htm
- Dinkel - Getreide für ein frohes Gemüt
http://www.essenz.at/fileadmin/newsletter/archiv/Dinkel_macht_gluecklich.pdf
- Dinkel- Das Urgetreide
http://www.hildegardvonbingen.info/ernaehrung/dinkel/index.php
All internet references last accessed on 16. April 2009.
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Pannonia Vitalis
DI Franz Schlögl
Regionalkoordinator Dinkel
Berggasse 26
7302 Nikitsch
Phone: 0664/120 74 72
E-mail: office@schloegl.co.at
Pinczkers Bioprodukte
Martin Pinczker
7435 Oberkohlstätten
Phone: 03354/ 82 27
E-mail: martin@bio-pinczker.at
Authors: Trenker Daniela, Eva Sommer, Erhard Höbaus
10.01.2012, Lebensministerium III/4