SPELT USAGE

spelt as nurse crop and as forage
Due to spelt’s robust growth habits, we do not recommend trying to establish alfalfa or clover for hay in it. Spelt will usually smother a competitive crop. We have been somewhat successful with a plowdown mix such as mammoth or sweet clover. Spelt may be grazed lightly in the fall before dormancy providing that the crowns are not destroyed. Some growers harvest spelt in the spring as silage just before the head emerges and is in the boot stage. Very good yields of quality silage can be obtained.

harvest as grain
Spelt will mature slightly later than wheat. The heads will “cane” and turn downward when fully mature. Direct cut with a combine is most efficient. Spelt is very easy to harvest in a dry condition, as it will dry quickly after a rain. No known moisture charts are available for spelt and determining moisture is somewhat by the “seat of the pants”. When harvesting, do not attempt to thrash the kernels, just break the head apart cleanly. Usually concave clearance will be the same as wheat but slightly slower cylinder/rotor speed. Chaffer and sieves will need a rather wide setting to accommodate the bulk but reduce air output to a minimum level. It is very easy to blow spelt “right out the back.” Straw is becoming increasingly valuable and spelt provides what we feel is the best straw available. Spelt straw is very fine and extra absorbent as a bedding. Yields of up to 100 bales per acre are common.

as feed
Spelt is widely used as feed for beef, dairy, hogs and horses. The hull has nearly as much value as the kernel. If thrashed severely consider the value as barley. If left unhulled, feed as oats. Spelt will usually average slightly higher in protein than oats, depending on variety. Spelt can be fed as whole grain by itself or in a complete ration. Please consult with your feed nutritionist for a program that fits your operation. Beef and horses are known to perform extremely well on spelt.

as flour
Several companies are currently working with spelt to mill for flour. Spelt usage as human food is growing. Spelt is much lower in gluten and has very high water solubility. Therefore, some individuals with wheat intolerance and gluten intolerance can eat spelt products with no ill effects. However, differences do exist with varieties and most companies are using proprietary lines for their own products. Contact us for further information.