Antonopoulos Farm in Dilofo, Farsalon combines age-old agricultural practices with the latest agricultural technologies and has brought back to the market local seed species at risk of genetic erosion, as well as crops that had disappeared from Greece.
This variety has a seed twice the size of modern wheat and is known for its rich taste. It has a very high protein content (20% to 40% more protein than modern varieties) and a high concentration of selenium, zinc and magnesium. It is considered a high-energy grain and provides the body with more energy in the form of complex carbohydrates. Although this variety contains gluten, it has been found to be more digestible by people who may have a mild gluten allergy. Also, due to the low levels of oxidation, it does not lose its nutritional content during milling and processing.
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