Einkorn has special properties such as high carotenoid and protein content, and a special aromatic taste. At Cultivari we have taken on the challenge of preserving the special properties of einkorn and at the same time giving the plants a direction through classic crossing and selection. For example, we are working on increased yields and larger grain kernels for better baking quality. The experiences of farmers and bakers who use the varieties developed here are also incorporated into future development.  

Ideally, einkorn varieties for organic farming have a very good winter hardiness, grow quickly in the spring after intensive planting, and produce a satisfactory yield with a high plant height shading unwanted weeds. Desirably, the awns should break off slightly during the threshing so that the grains can be removed from the combine harvester. A completely free-threshing einkorn, in which the husks fall off while threshing and remain on the field, would promote wide and easy use, but such einkorn forms are still a rarity and they still lack all the other properties mentioned above. Einkorn is naturally a very healthy plant; it is important to keep an eye on its health properties so that it remains the same in future varieties.  

The yellow pigments are particularly important because they should not be lost during future breeding projects. In addition, the processing properties of the einkorn could be improved. However, this requires special test procedures to differentiate them according to varieties and breeding lines. As with wheat, the internationally used SDS sedimentation value and the Stirring Number or Falling Number can also be used for einkorn. A special microback test is also available. 

In this way we try to make this unique grain have improved  cultivation performance, so that it can play a larger role in  the human food chain.