- Proceeding Paper
Globally, cereals provide about 45–50% of human energy intake, with wheat alone contributing ~20%. In Europe and Western Asia, this share is even higher, reaching 30–35%. Despite their moderate protein levels, cereals are key sources of food and feed protein. A protein content of 12.2–22.2% was measured in spelt, with an average of ~19%, exceeding that of bread wheat. Spelt grain proteins (storage proteins, Glu/Gli, unextractable polymeric protein content (UPP%), amino acids) show substantial compositional variability, offering potential for breeding. Breeding efforts may target not only higher proportions of beneficial proteins (e.g., storage proteins) but also lower levels of undesirable compounds (e.g., asparagine). To support this, comprehensive genetic studies and the identification of specific molecular markers are essential. Promoting cereals as protein sources in place of animal proteins would improve human health, enhance global sustainability, and reduce environmental impacts.
28 October 2026


