In Switzerland, spelt cultivation has a centuries-long tradition and therefore enjoys a much higher status. In Austria, this development was facilitated by a generally increased health consciousness among the population and a rise in organic farming, as spelt is well-suited for cultivation even under more extensive conditions and in cooler locations (WINZELER and RÜEGGER, 1990).
Furthermore, spelt is said to possess special properties regarding its chemical composition—compared to common wheat—that make it particularly valuable as a foodstuff. A higher protein content in spelt compared to common wheat has been demonstrated, although there are differing figures regarding the absolute protein content (CLAMOT, 1984; WALTL et al., 1986; KLING, 1989). Significant differences also exist between hulled and unhulled spelt grains (COUVREUR et al., 1987). Several studies have investigated various constituents of spelt; however, most of these studies date back several years and refer to only one or a few varieties (JACQUOT et al., 1960; ZÜLLIG, 1984; LUFT et al., 1991; LAUBER and LEDL, 1991; COORS et al., 1991; BOGNAR and KELLERMANN, 1991; SCHENKEL, 1991; LANTZSCH, 1991). Hildegard von Bingen used spelt as a medicinal plant as early as the Middle Ages, and its dietary properties are still confirmed today (STREHLOW et al., 1991).
The essential trace element selenium, which is ingested through food, plays an important role in human nutrition (MAYER, 1998). The daily requirement is between 0.05 and 0.1 mg Se; animal-based foods contain significantly more selenium than plant-based foods. Among plant-based foods, grains, pulses, soybeans, and asparagus can contain higher levels of selenium (MÜLLER-WETTLAUFER, 1991). A higher selenium content in spelt than in wheat could open up new possibilities for spelt and make its cultivation more attractive. However, there is a fundamental correlation with the selenium content of the soil, which is very low in Austria, as it is throughout Europe. While studies on selenium content exist from various countries, sometimes involving different crops and soil types (JOHNSSON, 1991a and 1991b), no studies specifically addressing Austrian conditions exist for spelt.
