Italian scientists have called for increased yield of tritordeum, a new cereal species, to be developed to enhance its global production. A study by University of Padua and University of Parma scientists, published on the MDPI portal, compared two tritordeum varieties with durum wheat. The research, conducted at the Stuard Demonstration Farm in Parma, assessed root development, grain yield, protein composition, and mineral and polyphenol content under traditional and organic farming systems. However, the tritordeum varieties did not perform as well as the durum wheat in the study. Despite the lower yields, tritordeum is valued for its nutritional benefits and suitability for healthier food products.