Specifically, people are interested in hulled wheat, which is similar to the kinds of wheat that were grown in ancient times, like spelt, emmer, and einkorn.
Those eight founders were the cereals emmer wheat, einkorn wheat, and barley; the pulses lentil, pea, chickpea, and bitter vetch; and the fiber crop flax.
Of the three selfer cereals among them—einkorn wheat, emmer wheat, and barley—the wheats offered the additional advantage of a high protein content, 8–14 percent.
Whereas the hulled spikelets of spelt, emmer, and einkorn need to be dried, heated, or milled before you can break open the hulls and get to the good stuff.
But their initial selection of barley and emmer wheat rather than other cereals to collect, bring home, and cultivate would have been conscious and based on the easily detected criteria of seed size, palatability, and abundance.