Variations in the major nutrient composition of wheat varieties grown using organic and conventional methods: initial results

The annual study on the characterisation of varieties intended for organic bread-making was supplemented by a nutritional analysis in 2005–2006. The experimental design comprised three varieties of high-quality and high-gluten wheat (Atrium, Ataro and Renan) and three different planting densities (200, 400, 600 grains/m²) on two soil types representative of organic (BIO) and conventional (CONV) farming conditions in the Auvergne region. The characteristics measured were yield, processing qualities and nutritional value (represented here by the major elements N, P, K, Ca and Mg). Yields were low, particularly in the organic treatment (23 q/ha) due to unfavourable weather conditions. Despite the low yields, the grain concentrations of certain elements contributing to nutritional value, such as Mg and P, remained within normal ranges under organic farming practices. The low thousand-grain weight and the early maturity of the Atrium variety meant that the nutritional density of the grains could not be increased in 2006. These results will need to be confirmed so that, in the long term, a classification of varieties can be proposed that incorporates a range of nutritionally beneficial metabolites suited to cultivation practices and the local environment. This classification will be used to produce breads with health benefits.