Agriculture has changed a lot over time. Many ancient crops once fed civilizations but eventually disappeared. Some were replaced by hardier or higher-yielding plants, while others faded away due to shifting diets and farming practices.
Ever wonder what people used to grow and what took their place? Here are 24 extinct crops and the modern varieties that replaced them!
1. Emmer Wheat
Back in ancient times, farmers in the Near East cultivated a grain known as emmer wheat. This crop served as a staple food for centuries. However, as agriculture advanced, emmer wheat was gradually replaced by more productive crops.
Modern wheat varieties, with their higher yields and better disease resistance, took over. In the transition, farming communities shifted their focus, adapting to the increasing demand for bread and other wheat products.
2. Broomcorn Millet
In the highlands of East Asia, broomcorn millet was a significant crop. It provided essential nutrients and was easy to grow in harsh conditions. Over time, rice and other cereals began to overshadow broomcorn millet. The shift occurred as rice cultivation techniques improved, offering better yields and market value.
Though broomcorn millet still exists, it doesn’t hold the same prominence it once did. Instead, rice dominates the fields where broomcorn millet thrived, reflecting a change in culinary and agricultural preferences.
3. Teosinte
The ancient plant teosinte is the wild ancestor of modern maize. It once grew abundantly in Mesoamerica, where early farmers began domesticating it. Through selective breeding, teosinte transformed into the maize we know today.
As maize spread across continents, teosinte slowly faded into the background, overshadowed by its more successful descendant. Maize’s ability to adapt to diverse climates ensured its place as a staple crop worldwide.
4. Spelt
In medieval Europe, spelt was a popular cereal crop. It thrived in less fertile soils where other grains struggled. Over time, however, spelt was replaced by bread wheat, which offered higher yields and ease of processing.
The shift was driven by increased demand for bread, leading farmers to favor wheat varieties better suited to large-scale production. Though spelt is seeing a resurgence among health-conscious consumers, its role as a primary crop has diminished.
5. Einkorn Wheat
Einkorn wheat, one of the earliest cultivated forms of wheat, was once a staple in the Fertile Crescent. Its simple genetics made it easy to grow and harvest. However, modern wheat varieties gradually replaced einkorn wheat due to their higher productivity.
These new varieties met the growing demands of expanding populations and industrial agriculture. Today, einkorn is mostly found in niche markets or used for traditional foods. Its story highlights the ongoing evolution of crops amid changing agricultural practices and consumer preferences.
6. Kamut
Kamut, an ancient grain originally from Egypt, was believed to have been a staple food in pharaonic diets. As global grain trade expanded, Kamut lost ground to modern wheat varieties that offered better yields and easier mass production.
The shift was influenced by the need for crops that could support large populations and complex food systems. Although Kamut is now mostly found in health food stores, it stands as a symbol of agricultural heritage.
7. Foxtail Millet
Foxtail millet was a fundamental crop in ancient Asia, valued for its resilience and nutritional content. Over the centuries, it was replaced by rice and wheat, which became more economically important. The change was driven by these grains’ adaptability and market demand, leading to widespread cultivation.
Foxtail millet now occupies a smaller niche in the global diet but remains important in some regions for traditional dishes. Its decline illustrates the shifting dynamics of agriculture, as farmers adapted to new food preferences and economic pressures.
8. Lentil
Lentils were once a significant crop in ancient Mediterranean agriculture. They provided essential protein and were easy to store. However, as agricultural practices evolved, lentils were increasingly overshadowed by more versatile and higher-yielding crops like chickpeas and soybeans.
The decline in lentil cultivation was influenced by changing dietary habits and the quest for crops that could better support larger populations. While lentils remain part of many traditional dishes, their role in agriculture has shifted, reflecting broader transitions in food systems.
9. Chickpea
Chickpeas have been cultivated in the Middle East for thousands of years. They were a crucial source of protein and energy. However, with the advent of modern agriculture, chickpeas faced competition from more productive legumes. Soybeans, in particular, began to dominate due to their high protein content and versatility in food processing.
Despite this, chickpeas have maintained a place in traditional cuisines around the world. Their enduring popularity highlights the balance between ancient food traditions and modern agricultural pressures.
10. Taro
Taro, a starchy root vegetable, was a staple in ancient Polynesian diets. Its cultivation was essential for sustaining island populations. With the introduction of rice and potatoes, taro’s prominence began to wane. These new crops offered higher yields and became more economically viable.
Nonetheless, taro remains culturally significant and continues to be used in traditional dishes. This transition illustrates how agricultural practices adapt to environmental and economic changes, while still preserving cultural heritage.
11. Quinoa
In the highlands of the Andes, quinoa was a vital food source for ancient civilizations. It thrived in harsh climates and offered complete nutrition. However, as global trade routes expanded, crops like corn and wheat began to replace quinoa.
These crops provided higher yields and were easier to process for mass consumption. Despite this shift, quinoa has made a comeback in recent years as a health food. Its journey from ancient staple to modern superfood underscores the dynamic nature of agricultural practices and food trends.
12. Amaranth
Amaranth was once a central crop for the Aztecs, known for its nutritional value and cultural significance. As colonization spread, the crop was overshadowed by wheat and corn. These newcomers offered more straightforward cultivation and greater economic returns.
Today, it’s experiencing a revival among health-conscious consumers. The history of amaranth reflects broader themes of agricultural change, adaptation, and the interplay between traditional practices and modern market forces.
13. Sorghum
In Africa, sorghum was a major staple crop, providing sustenance in arid climates. Its drought resistance made it invaluable in regions with unpredictable rainfall. Over time, however, sorghum was replaced by more globally-demanded grains like maize and rice.
Despite its reduced role, sorghum remains important in some areas, particularly where traditional farming practices persist. Its story is one of adaptation and survival amid a changing agricultural landscape.
14. Khorasan Wheat
Khorasan wheat, an ancient grain with origins in the Middle East, was once a staple in the region. Its large kernels were valued for their flavor and nutrition. However, as agricultural practices evolved, Khorasan wheat was gradually replaced by modern wheat varieties. These offered higher yields and better adaptability to mechanized farming.
Today, Khorasan wheat is mostly found in specialty markets, appreciated for its unique qualities. Its journey from staple to specialty highlights the shifts in agricultural priorities and consumer preferences.
15. Farro
In ancient Rome, farro was a vital grain, forming the basis of many diets. It thrived in Mediterranean climates and was easy to store. However, as the Roman Empire expanded, farro was gradually replaced by more productive wheat varieties.
These offered higher yields and were easier to process, aligning with the growing demands of the empire. Farro, though less common today, is experiencing a resurgence in gourmet cooking. Its legacy in Roman cuisine reflects broader trends in agricultural evolution and culinary history.
16. Buckwheat
Buckwheat was once a staple in Eastern European agriculture, valued for its rapid growth and resilience. However, as agricultural practices modernized, buckwheat was overshadowed by more productive crops like wheat and corn. These grains offered higher yields and better economic returns.
Despite its decline, buckwheat remains important in certain traditional dishes and is valued for its nutritional benefits. The transition away from buckwheat illustrates the ongoing changes in agriculture, as farmers adapt to new challenges and opportunities in the global food market.
17. Millet
In parts of Africa and Asia, millet was a crucial crop, providing food security in challenging environments. Its resilience to drought made it indispensable. Over time, however, millet cultivation declined as more commercially viable grains like maize and rice took precedence.
These crops offered better market access and were more aligned with global agricultural trends. Despite this shift, millet remains significant in some regions, celebrated for its nutritional value and cultural importance. Its story is one of adaptation, resilience, and the shifting dynamics of agriculture.
18. Barley
In ancient Mesopotamia, barley was a cornerstone of agriculture, used for food and brewing. Its ability to thrive in diverse environments made it invaluable. As civilizations expanded, barley faced competition from more productive grains such as wheat.
The transition was driven by the need for crops that could support larger populations and complex trade systems. While barley is still widely cultivated, its role has shifted primarily to brewing and animal feed. The history of barley reflects the broader trends of agricultural innovation and economic change.
19. Rice
Rice cultivation has ancient roots in Southeast Asia, where it was a critical food source. Its ability to grow in flooded fields made it unique but labor-intensive. Over time, rice varieties have evolved, with more modern types offering higher yields and greater resistance to pests.
The changes in rice cultivation highlight the balance between preserving traditional farming practices and embracing technological advancements. Rice’s enduring legacy is a testament to its importance in global food systems.
20. Maize
Maize, or corn, was a central crop for ancient Mesoamerican cultures. Its versatility and adaptability led to widespread cultivation. As colonization and globalization spread, maize varieties expanded, adapting to new climates and uses. This evolution was driven by the crop’s ability to support diverse food systems.
Today, maize remains a staple worldwide, used in everything from food to biofuels. Its journey from ancient fields to modern agriculture underscores the dynamic nature of crop development and the ongoing interplay between tradition and innovation.
21. Soybean
Soybeans have been cultivated in China for over 5,000 years, valued for their protein and oil content. As global agriculture expanded, soybeans adapted to new environments, becoming a major crop worldwide. This transition was supported by the crop’s versatility and the rising demand for plant-based proteins.
Today, soybeans are integral to global food and industrial systems, reflecting broader trends in agricultural innovation and trade. The legacy of soybeans illustrates the complex interplay between traditional farming practices and modern agricultural demands.
22. Cassava
Cassava, a root crop native to South America, became a staple in African diets due to its adaptability and resistance to harsh climates. Over time, cassava cultivation spread, supported by its role in food security and economic development.
While other crops like maize and rice gained prominence, cassava remains vital in regions where it provides essential nutrition and income. This history reflects the ongoing balance between traditional agricultural practices and modern economic pressures.
23. Oats
In medieval Europe, oats were a popular grain, well-suited to cool, wet climates. They provided essential nutrition for both humans and livestock. However, as agricultural techniques advanced, oats were gradually replaced by more versatile crops like wheat and corn.
Despite their reduced role in agriculture, oats remain important for their health benefits and use in traditional dishes. The history of oats reflects broader shifts in agricultural priorities and consumer preferences, as farmers adapt to new challenges and opportunities.
24. Rye
Rye was once a staple in Eastern European farming, thriving in poor soils where other grains struggled. Its role in agriculture was significant, especially in colder climates. Over time, however, rye faced competition from more productive and commercially viable crops like wheat.
Despite its decline, rye remains important in certain regions for traditional baking and brewing. This transition illustrates the dynamic nature of agriculture, as farmers respond to changing environmental and economic conditions.