“Triticale is a nutritious, delicious and versatile food. Feeding tests indicate that triticale is at least as good nutritionally as the other cereal grains of our diet, and the protein quality and quantity of the best triticales may be superior to wheat.” Katherine V. Cooper wrote in the foreword of her “The Australian Triticale Cookery Book”. I do not know anybody in the world who made such tremendous efforts in developing so many and diverse new recipes. From A to Z, from American Layer Cakes to Zucchini Patties is the range of more than 150 recipes on nearly 80 pages, amongst them full- bodied and sweet dishes, bread products, cakes and cookeries.
Many triticale varieties have an outstanding enzyme activity combined with high starch content. This makes triticale very suitable for producing ethanol. Details can be found under Ethanol Production .
The same applies for the production of malt and consequently of beer and whyskies. Many years ago, we have produced a very tasteful brown beer from triticale, but we failed to find a brewer who might be enthusiastic to start commercial production. Similar experiences have been made in the USA.