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Kamut: The Modern Grain Trademarked To Ensure Ancient Quality

  • Broadcast in Food
The Organic View

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All wheat varieties belong to the genus Triticum. Within this genus, wheat can be divided based on its number of chromosomes in three groups. The first is Diploid wheat, (14 chromosomes) which is the oldest selection. Cultivated varieties are rare and uncommon in this group. The only known example of the cultivation is einkorn. Cultivated by the ancient Egyptians, it was found in 4000 year old tombs of pharaohs. "Kamut," not the name of a wheat variety, is a trademark, for the commercialization of a wheat variety guaranteeing the quality of the grain. In 1990, the Quinn family, registered the word "Kamut" as a trademark because of the exceptional qualities of the ancient Khorasan wheat they wished to preserve in addition to the high quality and nutritional benefits. Only through the use of a trademark did the Quinns feel that they could protect the buyer in order to guarantee that Kamut® Khorasan wheat products are made from the pure, ancient wheat variety Khorasan. Kamut, which has a nutty taste can be used in any recipe that requires wheat. It is 20-40% higher in protein than whole wheat and has a lighter texture than whole wheat. Often, people who are sensitive to wheat can tolerate Kamut. (It is always best to check with your doctor.) So, why did the Quinn family go to such an extreme to protect something like wheat? In this segment of The Organic View Radio Show, Dr. Bob Quinn, President of Kamut® International, will be my guest. Bob has been involved in organic agriculture since the 1970s. He has promoted organic agriculture throughout his home state of Montana, encouraging other farmers—including U.S. Senator Jon Tester— to go organic. He works closely with Montana State University personnel on testing of new farming systems and new crops to provide farmers a substitute for the use of conventional fertilizer and pesticides. If you want to learn more about this amazing food and what it took to protect it, stay tuned!