Triticale occurs in nature when a wheat plant is pollinated by rye.   Botanists began assisting that rare natural cross-pollination over one hundred and forty years ago.  They later began cross-pollinating among triticale plants to give rise to the self-pollinating triticale plants that farmers could grow for forage and grain.

In the 1960s and early 70s triticale was heralded as a potential wonder crop for meeting the world’s food needs.  The varieties of triticale that were available then were extremely productive biologically, but they proved to be inconsistent and generally disappointing for grain production.  Meanwhile the wheat varieties of the Green Revolution turned concerns about food shortages into concerns about grain surpluses and low farm income.  These wheat varieties were the product of ten thousand years of use and selection for food compared to only a few decades of attention to triticale.

Commercial interest in triticale was further diminished by the sticky dough and weak gluten that typified triticale.  Triticale was not as well suited as wheat for the high-speed mixing equipment used for large scale industrial baking for mass markets.  Interest in triticale faded, and in fact triticale was stigmatized by its failure to live up to the premature claims by over-zealous promoters.

In the following two decades, triticale varieties continued to be improved despite limited funding thanks to the efforts of a small, diverse group of plant breeders around the world who continued to believe in triticale’s potential.

As described in a report by the U.S. National Research Council published by National Academy Press, by 1989 mainstream experts from academia, industry, and international agencies noted that “triticale has arisen extremely quickly to become a commercial reality“ based on the breakthrough improvements that had been made by the plant breeders and producers of triticale.  The committee of experts declared:

The plant's future now seems clear of fundamental agronomic obstacles. A mere three decades after the first practical triticales were made, the crop is ready to forge ahead into production.  It has particular promise as a supplement to current foods, feeds, and brewing grains.  “. . . triticale is a tasty grain that in the long run should find its way into many foodstuffs.” “It is now obvious that the research of the last few years has brought a remarkable turnabout in triticale 's features.  Most of the technical limitations that formerly hindered the plant have been overcome. Overall, triticale's breadmaking qualities, fertility, kernel type, yields, and field performance are reaching levels normally expected in a cereal crop for widespread use.”

The 1989 report anticipated triticale becoming a major crop, but also identified factors that would complicate its adoption for food use. The committee of experts were right about both.  Triticale acreage has continued to increase, but breaking into food markets in any substantial way has indeed proven to be challenging.  The task of creating an agri-food chain for triticale like the one for refined wheat flour has been a continuing challenge.  For the past century, methods of producing and milling grain, the transportation and storage of grain and flour, the recipes, dough mixing, baking methods all have focused primarily on using highly refined wheat flour to make bread and other food products.  Meanwhile, government policies, price supports, crop insurance, research funding all focused on wheat to the disadvantage of alternative crops like triticale.

Three decades later, however, consumers in many parts of the world increasingly are looking for more flavorful, healthful, and novel breads and other foods made with grain, especially whole grains.  Markets for bread and other grain-based products are becoming more diverse.  The number and size of niches where triticale can gain momentum as a food grain are increasing.  Triticale itself has changed.  Triticale breeders continue to improve the food-use quality of triticale grain.  Researchers have identified the best varieties of triticale for bread and other foods. Bakers and other food makers are becoming more familiar with triticale and adept at using it.

On a global scale triticale can help meet the needs of a world population that is increasing in number and per capita consumption, while reducing the ecological impact of the agricultural production that will be required to meet those needs.  The expansion of triticale production as a food grain in Ethiopia holds lessons for the rest of the world.  Ethiopian farmers have taken advantage of the vigor and productivity of triticale to increase yields even where production conditions are highly challenging.  Ethiopian consumers of grain have incorporated triticale grain and flour into their preferred foods and beverages.  The introduction and expanded use of triticale in Ethiopia has benefited greatly from triticale varieties from CIMMYT – the International Maize and Wheat Improvement Center – and the efforts of Ethiopian researchers and extension development agents.  The success of triticale as a food grain in Ethiopia also reflects the initiative and innovation of thousands of producers and users of grain.  They have adapted their farming and food preparation to take advantage of triticale’s advantages, and to adjust for the differences between triticale and other important grains like teff, barley, and wheat.  More needs to be done to develop triticale varieties and production practices specifically for the needs and preferences of Ethiopian farmers and consumers.  In the meantime Ethiopian initiative has made triticale a vital contributor to its domestic supply of healthful food.

Summary provided by George Fohner