Here's an interesting story concerning agriculture. It is actually ancient history though.
The Egyptians grew a kind of wheat called Kamut. It was a tough kind of plant and grew well in the environment.
Years later, the Greeks under Alexander invaded and took the place over. They replaced the wheat there with Greek (durum) wheat, which is what we all in the West grow and eat. Kamut ceased to be grown
This is where it get interesting.
The real story is still elusive. Scientists believe that Kamut was still grown in obscurity somewhere in Egypt or surrounding areas, but never in large scale, commerical production.
Kamut is a superior source of vitamins and protein over Greek wheat. People who have wheat allergies are often recommened to use Kamut bread instead. Kamut is also a tougher plant than Greek wheat, and is easier to grow, requiring no pesticides or fertilizers.
The forgotten grain that fed the Egyptian empire is now available to you!
The Egyptians grew a kind of wheat called Kamut. It was a tough kind of plant and grew well in the environment.
Years later, the Greeks under Alexander invaded and took the place over. They replaced the wheat there with Greek (durum) wheat, which is what we all in the West grow and eat. Kamut ceased to be grown
This is where it get interesting.
Following WWII, a US airman claimed to have taken a handful of this grain from a stone box in a tomb near Dashare, Egypt. Thirty-six kernels of the grain were given to a friend who mailed them to his father, a Montana wheat farmer. The farmer planted and harvested a small crop and displayed the grain as a novelty at the local fair. Believing the legend that the giant grain kernels were taken from an Egyptian tomb, the grain was dubbed "King Tut's Wheat." But soon the novelty wore off and this ancient grain was all but forgotten. In 1977, one remaining jar of "King Tut's Wheat" was obtained by T. Mack Quinn, another Montana wheat farmer, who with his son Bob, an agricultural scientist and plant biochemist soon perceived the value of this unique grain. They spent the next decade propagating the humped-backed kernels originally selected from the small jar. Their research revealed that wheats of this type originated in the fertile crescent area which runs from Egypt to the Tigris-Euphrates valley. The Quinns coined the trade name "Kamut" an ancient Egyptian word for wheat. Egyptologists claim the root meaning of Kamut is "Soul of the Earth."
Kamut is a superior source of vitamins and protein over Greek wheat. People who have wheat allergies are often recommened to use Kamut bread instead. Kamut is also a tougher plant than Greek wheat, and is easier to grow, requiring no pesticides or fertilizers.
The forgotten grain that fed the Egyptian empire is now available to you!
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