Ancient grains have characteristics that make them naturally suitable for organic farming; being taller than weeds, these cannot survive. Furthermore, having much deeper roots than modern grains, they are able to utilize not only the mineral salts present in the soil but also larger quantities of water; this is why they adapt to drought periods.

 Ancient grains are heirloom varieties that have remained authentic and original. In this way, the taste, aromas, and nutritional content of the grain have been preserved unchanged over time. On the other hand, however, not having been genetically modified by humans, they have a lower yield compared to modern wheat, which also justifies a higher selling price in exchange for a healthier and more genuine product.

The rediscovery and use of ancient grains is therefore desirable for respecting biodiversity, reducing the use of chemical agents, and, most importantly, for our health.