Organic Hulled Emmer (Farro)

(triticum dicoccum)


Organic hulled emmer (farro) is milled from the kernels of whole (in the hull) emmer. The outer hull is removed, leaving the kernel (including bran) intact. (Our emmer is also available as whole/in the hull and semi-pearled.) We sell only true emmer, triticum dicoccum. The emmer is certified 100% organic through the USDA National Organic Program. This is a single ingredient product; nothing is added to the emmer in the hulling process.

Grain Details

Typical Analysis Values:

  • Moisture: 12-13.5% avg.

  • Protein: 12.5—13.5% avg.

  • Purity: 99.9% avg.

Microbiological Testing Performed by lot:

Aerobic plate count, e.coli, coliforms, salmonella, staphylococcus aureus, yeast, mold count

Lot code explanation: Example: 14BSSS-OHE—18115

Grower/processor code:  Organic Hulled Emmer — Processing date

Ingredient declaration: Wheat

Allergen declaration: Contains wheat. Processed in a facility that handles wheat.

Storage: Keep cool and dry. Refrigerated storage is highly recommended.



100% Organic — Oregon Tilth Certified Organic (OTCO)

Kosher United Mehadrin Kosher

County of Origin: USA

Pack Sizes

25 or 50 lb. multi-wall paper bag or 2000 lb tote with printed tag and lot code.

Agronomic Strengths

  • The hull protects from pollutants, insects, and disease, making it especially well-suited for organic farmers, who do not use pesticides or herbicides.
  • Disease resistant
  • Emmer is the only wheat variety that is resistant to the rapidly spreading fungus, Ug99.
  • Drought tolerant; does well in semi-arid conditions
  • Tolerant of high saline soils
  • Low fertility requirements; performs well on soils with marginal fertility
  • Yields higher than other grains (wheat, barley, oats) during years with less than ideal growing conditions. Yields are similar or only slightly lower than other grains during years with good growing conditions. Typical yield: 1200-3000 lb/acre.
  • High potential profitability to farmers; premium price paid
  • Excellent alternative crop for farmers look for options beyond standard grains

Food Use Strengths

  • Lowest glycemic index of all cereal grains
  • Is a tetraploid (rather than diploid or hexaploid), therefore, doesn’t contain the genes related to celiac disease. Many glutensensitive people can safely eat emmer.
  • Unique flavor profile - more robust, nuttier flavor than other wheats
  • High in dietary fiber • Significantly higher protein than other wheats
  • Higher in B-complex vitamins than other wheats
  • Higher in complex and simple carbohydrates than other wheats Provides a complete amino acid profile when paired with a legume
  • High in niacin, magnesium and zinc
  • Extremely versatile for cooking; Many uses such pasta, flour, mixes for pancakes, waffles, biscuits, muffins, cookies, crackers; cracked, bulgur, flaked, cereal, etc. Emmer flour can be used as a substitute for wheat flour in most recipes. Also used in deserts, soups and salads. Emmer dishes are now often featured in highprofile restaurants, especially in Europe and on the US East and West coasts.
  • Emmer is regarded in Italy as producing the finest quality pasta.
  • Traditionally served at Passover
  • Story of Emmer as an “ancient grain” has stood the test of time – valuable history and preservation of genetic biodiversity