Triticale: A Crop for Our Aquifers Future
Triticale is a cross breed and fertile hybrid between rye and wheat. Like wheat, triticale can be found in different varieties. The most successful triticale variety is the winter type. The plant grows in winter months. Because of the temperature difference, triticale does not evaporate nearly as much water in winter as summer and spring-grown corn silage does. This results in saving the Ogallala Aquifer an enormous amount of water while still feeding cattle. Triticale can produce 16 tons with 12 inches of water, whereas corn takes 22 inches of water.
The primary market for triticale is dairy farms. When dairy farms in the Ogallala region began to notice that the aquifer was running low, dairymen began looking for alternative ways to save water. Dairies that use triticale for their cattle approximate their water savings at 10 inches a year…a solid amount of water saved. Triticale is also popular with feedlots in the Texas Panhandle; Cactus Feeders uses the plant as feed in five out of their 9 locations. Cattle grazers have also found that triticale produces better quality meat.
In comparison to wheat, triticale has 20–30% more forage, and when cut right can produce a second crop and cutting of quality tonnage. Triticale is a higher-quality feed that does not have the disease and insect issues that wheat does. For wheat producers changing over to triticale, the crop takes the same equipment and has nearly a zero learning curve. Triticale is typically irrigated, but can also be successfully grown dry. In comparison to corn, silage triticale is again a higher quality feed that can save producers fertilizer and of course water.
For Ron Kershen, promoting triticale while educating cattlemen about the water saving and protein benefits the plant can provide, is a passion. Kershan has worked with Texas A&M to pick selections of triticale for a variety of markets. This last year, Kershan, along with TAMU’s Dr. Jackie Rud, made his final selection: one for silage and one for bread. Kershan hopes in his lifetime that he will see triticale bread make its way to the market place. Triticale is 10% more digestible in comparison to wheat-based bread and has a better balance of amino acids. The Big Texan restaurant in Amarillo, Texas even used triticale beer as their anniversary beer, completely selling out.
Kershan feels that producers of triticale cut their production budgets nearly 25%, meaning more profit for the farmer. Research in the next year will hopefully be done at New Mexico State University using triticale as a cover crop between Washington State winter peas. Triticale is a crop that will help producers on the Ogallala Aquifer be more sustainable while remaining profitable and ensuring the future economy of the region.
