Hulled wheat from Limnos

Dehulled Wheat of Lemnos is a product derived from the grain of the local durum wheat variety “Lemnos” (Triticum durum L., also known as G-5770), which is one of the oldest Greek varieties. The dehulling process (removal of the outer husk) makes the grain convenient for immediate culinary use, mainly in salads, soups and traditional dishes, while preserving the nutritional completeness and the unique quality characteristics of Lemnos durum wheat, such as its high protein content and distinctive organoleptic properties. Its production is part of the revival of the island’s indigenous varieties, which had been sidelined by more productive, improved varieties.

The cultivation of the durum wheat “Lemnos” for the production of dehulled wheat is limited to the island of Lemnos, one of the historic “granaries” of the Aegean. The geographical area is characterized by fertile soils, often clay or sandy-clay, which are suitable for the cultivation of durum wheat. The “Lemnos” variety has demonstrated its excellent adaptability to the island’s dry and warm climates, particularly in areas with moderately fertile soils that retain moisture satisfactorily. Lemnos, as an island, offers a unique microclimate and volcanic soils (although the “Lemnos” variety also adapts well to the island’s non-volcanic soils), elements that determine the composition and quality characteristics of the grain, such as hardness and its protein value.

The production of dehulled wheat is based on the rational cultivation practices of the local variety “Lemnos” and on the special post-harvest processing procedure.

Cultivation Method

Sowing traditionally takes place in the autumn, taking advantage of the rains, as this is mainly a dryland cultivation. Producers place particular emphasis on crop rotation, choosing fields that in the previous season were cultivated with legumes (such as pulses of Lemnos). This method enhances the natural nourishment of the soil with nitrogen, contributing to the optimal growth of the wheat without excessive use of chemical fertilizers, something that ultimately has a positive effect on the quality of the grain’s proteins. Harvesting takes place in the summer (usually June–July).

Processing and Standardization

After reaping, the grain is cleaned and then undergoes the dehulling stage. Dehulling is the process by which the outer, hard husk of the kernel is removed so that only the endosperm and the germ remain. For the production of Lemnos dehulled wheat, suitable kernels with high vitreousness (high-quality durum wheat) are selected. The final product is packaged in certified containers, often in small 500-gram packages, with the aim of preserving its natural components and freshness. The shelf life of dehulled wheat, provided it is stored in a dry and cool place, is approximately 24 months from the harvest date.

The production of pearled wheat from the local “Lemnos” variety contributes to the economic diversification of the island’s primary sector. The revival and marketing of the “Lemnos” variety, which had almost disappeared, has created a premium product that carries the island’s agricultural identity. This strengthens the local farming economy through contract farming, ensuring the quality and origin of the raw material. At the same time, the cultivation of this old variety helps preserve the genetic diversity and cultural heritage of Lemnos, promoting the island as a center for the production of traditional, quality cereals.

Lemnos has borne the title of the granary of the Aegean since antiquity, with references by Aristotle highlighting the quality of Lemnian grains. One version holds that the island’s name derives from the word “leion,” meaning “ear of grain.” The “Lemnos” variety represents the continuation of this centuries-long history. Although its cultivation had almost ceased, due to a shift to more productive varieties, the revival initiative launched in the 2010s marked a return to the roots. Pearled wheat, as a form of the grain, is linked to old farming practices and dietary habits, when the whole or lightly processed grain was a staple component of everyday nutrition.

Wheat, in the form of pearled grain, holds a central place in the religious customs and ceremonies of Lemnos and of Greece more broadly. The most characteristic example is Kollyva, which are prepared with boiled, pearled wheat (more often the whole kernel is used, not just the pearled endosperm) and symbolize resurrection and eternity, being offered at memorial services. Beyond religious contexts, wheat (the grain) featured in harvest celebrations and thanksgiving ceremonies for the fertility of the land. The preparation of pearled wheat, whether for kollyva or for food, was traditionally carried out by women, who would simmer it slowly, thus passing down the craft and knowledge of using the grain from generation to generation.