Triticale (trit-ih-KAY-lee) is a crop species resulting from a plant breeder’s cross between wheat (Triticum) and rye (Secale). The name triticale combines the scientific names of the two genera involved. It is produced by doubling the chromosomes of the sterile hybrid that results when crossing wheat and rye. This doubling produces what is called a polyploid. Most triticales that are agronomically desirable and breed true have resulted from several cycles of improvement, but are primarily from the durum-rye crosses with some common wheat parentage occasionally involved. Quality evaluations of triticale grain for milling and baking show that it is inferior to bread-making wheat and to durum wheat for macaroni, but it is often considered superior to rye.