Editing Emmer (section)

== Cultivation ==

[[File:Triticum turgidum subsp. dicoccum var. atratum 2023 08 11 JM.jpg|thumb|Emmer in [[North Rhine-Westphalia]], Germany, affected by [[Lodging (agriculture)|lodging]] ]]

Today emmer is primarily a relict crop in mountainous areas. Its value lies in its ability to give good yields on poor soils, and its resistance to fungal diseases such as [[stem rust]] that are prevalent in wet areas. Emmer is grown in Armenia, Morocco, Spain ([[Asturias]]), the Carpathian mountains on the border of Czechia and Slovakia, Albania, Turkey, Switzerland, Germany, Greece and Italy. It is grown in the U.S. as a specialty product. In Ethiopia, the grain is traditional.<ref>{{cite book |author=National Research Council |title=Lost Crops of Africa: Volume I: Grains |url=http://books.nap.edu/openbook.php?record_id=2305 |access-date=2008-07-18 |series=[[Lost Crops of Africa]]|volume=1 |date=1996-02-14 |publisher=[[National Academies Press]] |isbn=978-0-309-04990-0 |chapter=Other Cultivated Grains |chapter-url=http://books.nap.edu/openbook.php?record_id=2305&page=239 }}</ref>

In [[Italy]], uniquely, emmer cultivation is well established and even expanding. In the mountainous [[Garfagnana]] area of [[Tuscany]] emmer (one of three grains known as [[farro]]) is grown by farmers as an IGP ([[Protected Geographical Status|Indicazione Geografica Protetta]]) product, with its geographic identity protected by law.<ref name="Richiesta di registrazione">{{cite web |title=Richiesta di registrazione del Farro della Garfagnana IGP ai sensi dell'art.17 del Regolamento CEE n. 2081/92 del Consiglio del 14 luglio 1992 |language=it |trans-title=Request for registration of Farro della Garfagnana PGI pursuant to art. 17 of EEC Regulation no. 2081/92 of the Council of 14 July 1992 |year=1996 |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=308}}</ref> The demand for Italian farro has led to competition from non-certified farro, grown in lowland areas and often consisting of a different wheat species, spelt.<ref>{{cite web |access-date=December 23, 2017 |url=https://www.bioversityinternational.org/fileadmin/_migrated/uploads/tx_news/Farro_in_Italy_1266.pdf |title=Farro in Italy |first=Markus |last=Buerli |year=2006 |publisher=The Global Facilitation Unit for Underutilized Species |via=Bioversity International |url-status=dead |archive-url=https://web.archive.org/web/20171224101159/https://www.bioversityinternational.org/fileadmin/_migrated/uploads/tx_news/Farro_in_Italy_1266.pdf |archive-date=24 December 2017}}</ref><ref name="Cornish 2014">{{cite news |last=Cornish |first=Richard |url=https://www.smh.com.au/goodfood/eating-out/what-is-the-difference-between-farro-spelt-and-freekeh-20140215-32rzv.html |title=What is the difference between farro, spelt and freekeh? |work=[[The Sydney Morning Herald]] |date=February 18, 2014 |url-access=subscription}}</ref>