Khorasan wheat has been around for thousands of years, but a recently developed Kamut brand of Khorasan is breathing new life into the old variety. While demand is growing quickly, supply is limited, says AndrÇ Giles, Montana Flour and Grains. The company is one of only 2 authorized buyers and sellers of the grain, the other being Prairie Heritage Seeds in Saskatchewan (www.phsorganics.com; ph 306 869-2926).

    "The climate and soils in Montana, Alberta and Saskatchewan are not only perfect for Kamut, but absolutely necessary," says Giles. "We've tried growing it in western North Dakota, Colorado and western Nebraska, but it yields very poor quality grain."

    Meanwhile, demand for the wheat has grown steadily for the past 10 years. "Most of our growers have increased acres," he says.

    Increasing acres with existing growers is easier than bringing in new growers. While ancient Khorasan wheat can be grown by anyone, Kamut brand Khorasan is trademarked and has to meet certain standards as set by Montana farmers Mack and Bob Quinn. The Quinns grew and selected the strain of Khorasan now marketed as Kamut and started Montana Flour and Grains. Bob Quinn runs Kamut International, the promotion and marketing office that handles trademark protection and licensing of customers who use Kamut brand wheat in their products.

    "Only Khorasan wheat grown on certified organic land and with certain protein, purity and mineral content can be sold on the market as "Kamut," says Tara Blythe, Kamut International.
 
    Other restrictions include being 99 percent pure Khorasan and 98 percent free of all signs of disease. It can't be mixed with modern wheat in pasta, and any product labeled Kamut has to contain more than 50 percent Kamut brand grain or flour.

    Technical advisor Wes Gibbs works with 22 to 25 growers, helping them with agronomic advice, organic certification and paperwork. They all contract grow Kamut brand Khorasan for Montana Flour and Grains. He says the crop is different from conventional wheat and has to be handled differently.

    "It has a very large, hard kernel that can break easier. Augers have to be run slower, and rotor speed has to be slowed for more gentle handling."

    Since it's grown organically, growers use no chemicals or commercial fertilizer. They have to seed at a higher rate with narrower row spacing, as it doesn't tiller as much. Gibbs advises spreading the seed to get the crop to canopy faster to shade out weeds. Growers practice a crop rotation program with green manures and plow down of legumes to boost soil fertility and break up pest cycles.

    "Yields have averaged about 20 bushels per acre in recent years, ranging from 17 to 23 bushels per acre," he says.

    Blythe reports that most sales are international and mainly to Europe. "We have tried to grow the grain in more than 40 countries globally, but we get the most consistent quality right here in Montana, Alberta and Saskatchewan," says Blythe.

    Qualities that are increasing demand for Kamut include more proteins, lipids, amino acids, vitamins and minerals than modern wheat. The grains can be consumed whole or milled. It is described as having a smooth texture and a nutty, buttery flavor. Tannins are lower than modern wheat, so it is less bitter.

    Kamut brand Khorasan is used in a wide variety of foods worldwide. To find companies selling Kamut-based products in the U.S., visit the Kamut International website. Kamut flour and rolled grains can also be ordered direct in 50-lb. quantities from Montana Flour and Grains.