Georgian Endemic Wheat: Agrobiological Diversity and Prospectsfor Innovative Applications

Authors

  • Lali Elanidze Doctor of Food Technology, Associative Professor at Iakob Gogebashvili Telavi State University, Georgia. Author
  • Galina Khomych Doctor of Technical Sciences, Professor, Head of the Department of Food Production and Restaurant Business Technologies. University of Economics and Trade,Poltava, Ukraine. Author
  • Iryna Solonytska Director of the O.O Preobrazhensky Educational and Scientific Institute of Hospitality and Travel Industry and Enology, Odessa National University of Technology,Associative Professor of the Department of Grain Products, Bread and Confectionery Products, Ukraine. Author

DOI:

https://doi.org/10.47363/cnp51h23

Keywords:

Georgian Endemic Wheat, Genetic Diversity, Functional Foods, Agrobiodiversity, Climatic Adaptation, Bioactive Compounds, Innovative Applications

Abstract

Georgian endemic wheat represents a unique genetic resource, integrating ancient agrobiodiversity with high nutritional and functional potential. This review highlights the historical cultivation, genetic diversity, and distinctive agronomic traits of five endemic species: Triticum timopheevii (Chelta Zanduri), T. zhukovskyi (hexaploid Zanduri), T. palaeocolchicum (Colchic/Georgian wheat), T. macha (Macha), and T. carthlicum (Dika). These cultivars exhibit remarkable adaptation to diverse climatic conditions, resilience against complex diseases, and high-quality grain, including elevated protein content and significant levels of essential amino acids. Georgian endemic wheat and its by-products (kato, sprouts) demonstrate functional properties,
such as antioxidant, anti-inflammatory, immunomodulatory, and antimicrobial activities. The bioactive compounds contribute to gastrointestinal health, reduction of cardiovascular risk, and present potential for incorporation into innovative functional foods, non-alcoholic beverages, and cosmetic products. Conservation and scientific utilization of these endemic varieties are crucial for sustainable breeding programs, agrobiodiversity preservation, and the development of high-value, health-promoting products.

Author Biographies

  • Lali Elanidze, Doctor of Food Technology, Associative Professor at Iakob Gogebashvili Telavi State University, Georgia.

    Lali Elanidze,Doctor of Food Technology, Associative Professor at Iakob Gogebashvili Telavi State University, Georgia.

  • Galina Khomych, Doctor of Technical Sciences, Professor, Head of the Department of Food Production and Restaurant Business Technologies. University of Economics and Trade,Poltava, Ukraine.

    Galina Khomych,Doctor of Technical Sciences, Professor, Head of the Department of Food Production and Restaurant Business Technologies. University of Economics and Trade,Poltava, Ukraine.

  • Iryna Solonytska, Director of the O.O Preobrazhensky Educational and Scientific Institute of Hospitality and Travel Industry and Enology, Odessa National University of Technology,Associative Professor of the Department of Grain Products, Bread and Confectionery Products, Ukraine.

    Iryna Solonytska,Director of the O.O Preobrazhensky Educational and Scientific Institute of Hospitality and Travel Industry and Enology, Odessa National University of Technology,Associative Professor of the Department of Grain Products, Bread and Confectionery Products, Ukraine.

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Published

2026-02-14

Issue

Vol. 8 No. 1 (2026): Volume 8 Issue 1

Section

Articles