it was common before the 20th century, and it can still happen today if food safety vigilance breaks down. Hybridization Rye has long been considered an inferior grain to wheat in quality and digestibility, but has far larger kernels and is more hardy. In the 19th century, efforts were made to create a hybrid with the best qualities of both, known initially as triticosecale, but eventually becoming known as triticale. Initially fraught with fertility and germination problems, triticale is becoming more common worldwide in the 21st century, with millions of acres being produced. Gallery References Further reading Schlegel provides a 2011 updated version online. External links Cereals Plants described in 1753 Pooideae Staple foods