Kamut

An interesting grain to consider for a survival package is called *Kamut*. It was brought to the US in '49. Plantings were gradually increased until 60 acrers were planted in '88 in Big Sandy, Montana, when it received the registered trademark name Kamut, identifying the organically grown pure uncrossed strain. The '92 harvest produced on 4000 acres in Montana and Canada yielded 5 million pounds.

Genetically, Kamut belongs to the wheat family. Its slightly yellowish grains are larger and longer than wheat kernels. Kamut contains gluten and can be substitiuted in recipes calling for wheat. It has three advantages over wheat:

1. Many with wheat allergies are enjoying Kamut without negative effects.
2. Whole grain Kamut flour produces lighter, more tender baked goods than whole grain wheat flours.
3. Kamut has 3-5% more protein by weight than wheat. These facts recommend it for inclusion in a survival seed bank.

Offered by Phil.