An interesting grain to consider for a survival package is called *Kamut*. It was brought to the US in '49. Plantings were gradually increased until 60 acrers were planted in '88 in Big Sandy, Montana, when it received the registered trademark name Kamut, identifying the organically grown pure uncrossed strain. The '92 harvest produced on 4000 acres in Montana and Canada yielded 5 million pounds.
Genetically, Kamut belongs to the wheat family. Its slightly yellowish grains are larger and longer than wheat kernels. Kamut contains gluten and can be substitiuted in recipes calling for wheat. It has three advantages over wheat:
Offered by Phil.