Early marketing literature (still referred to on some websites) and the USDA documentation for this variety claimed that Kamut was descended from a handful of grain found in a stone box in a tomb near Dashur, Egypt in the 1940s. However, this cannot be the case, as ancient Egyptians grew only emmer wheat, and the maximum viability of wheat (unless frozen) is 200 years. Current literature still features Egyptian motifs, but refers to the more plausible view that Kamut is a current-day landrace from Egypt. 
Kamut was registered as a plant variety in 1990 by T. Mack Quinn, and his son Bob Quinn, of Big Sandy, Montana. Production and marketing of Kamut takes place under strict licensing conditions from Kamut International. It is grown as an organic crop, with typical yields of 0.8-1.2 tonnes/ha. 
Other Ingredient Information
Products containing Kamut
The percentage represents the approximate total number of food products from UPC Food Search's data that contain the ingredient, "Kamut".
The data is calculated from UPC Food Search's product data only, and is not meant to reflect all food products regionally or globally.
Source(s) Derived From
Natural or Artificial?
- Kamut - Wikipedia
Aliases (Also Known As)
Kamut Grass Juice Powder
Khorasan Wheat Flour
Whole Grain Kamut
Whole Grain Kamut Flour
Whole Grain Kamut Wheat
Color Key - (Click/Tap to View)
- Natural & Possibly Unsafe
- Artificial & Possibly Unsafe
- Both (Can be derived from Natural & Artificial Sources)
- Both (Can be derived from Natural & Artificial Sources) & Possibly Unsafe
|Ingredient added||UPC Food Search||January 1, 2009 @ 2:14 AM|