Own cultivation promotes diversity

Verival has revived specific heritage grain varieties that the human body finds particularly easy to digest. By cultivating these traditional cereal varieties and using them in our products we are playing an active role in preserving biodiversity and combating species depletion. We work together with our contract organic growers to ensure that our cereal crops are cultivated in the optimum way for each variety.

Heritage cereal varieties such as einkorn wheat, emmer wheat and spelt have been cultivated for millennia.  In recent times, however, they have been supplanted by varieties that are specially bred to produce maximum yield. While the gluten structure of the newer varieties has been modified by modern breeding methods, resulting in a constant gradual increase in gluten content, heritage grain varieties have retained their original low-gluten form.  The result: better digestibility. Since the advent of the organic trend in the early 1990s, and indeed before that, these robust plants have been experiencing a revival. As high-quality, ecologically sound food crops their cultivation is again becoming more widespread, especially in Germany, Austria and Switzerland.


Fascinating fact: Since the 2009/10 planting season we have been collaborating with Prof. Dr. arg. Jan Sneyd on a cereal re-cultivation project with the aim of propagating high-quality heritage cereal varieties for use in our unique Verival Bio organic products. The result is “Verival wheat”, a special hybrid wheat developed by Prof. Sneyd. The mother plant was a high-quality very early spring wheat (bearded with white grains), while the father plant was a late-ripening, non-bearded, red-grained wheat from New Zealand (thought to have originally derived from a very old non-bearded, late-ripening Russian landrace).

Super-healthy: The red-grained Verival wheat has an exceptional ability to adapt to extreme climatic conditions, as well as boasting excellent growth characteristics and yield potential. The red colour indicates that the grains have a high anthocyanin content (= secondary plant derivatives/polyphenols = antioxidant effect); they are also high in proteins and have a very good amino acid structure.

Absolutely delicious: can be found in e.g. Verival Heritage Grains Muesli with Berries.


Fascinating fact: Rye is the most frost-resistant cereal. It can withstand temperatures as low as -25°C.

Super-healthy: It contains large amounts of the essential amino acid lysine as well as pentosans – that’s a substances that increase the viscosity of dough. Rye has a low gluten content.

Absolutely delicious: can be found in e.g. Verival Bio Heritage Grains Muesli with Nuts.


Fascinating fact: Einkorn wheat is one of the earliest and most nutritious forms of cultivated wheat. Its name (German for “one grain”) derives from the fact that it has a single grain per spikelet on the head of the plant.

Super-healthy: Einkorn wheat is high in protein and carotenoids (antioxidants).

Absolutely delicious: can be found in e.g. Verival Bio Heritage Grains Apple & Apricot Muesli.


Fascinating fact: Yellow oats are highly flexible as regards sowing time

Super-healthy: They are rich in proteins, minerals and fibre, which aids digestion.

Absolutely delicious: can be found in e.g. Verival Bio Heritage Grains Muesli with Berries.


Fascinating fact: Spelt aids concentration.

Super-healthy: Its rich in protein, zinc and silicic acid. Therefore spelt supports the body’s immune response.

Absolutely delicious: can be found in e.g. Verival Bio Heritage Grains Apple & Apricot Muesli.


Fascinating fact: Emmer wheat is one of the earliest cultivated cereal grains.

Super-healthy: It has a high magnesium and zinc content, emmer is rich in proteins and minerals and contains lutein and zeaxanthin, which are thought to help prevent diseases of the eye.

Absolutely delicious: can be found in e.g. Verival Bio Heritage Grains Apple & Apricot Muesli.

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