Kamut grain

Kamut is an American-made "strain" of Khorasan wheat.  It is trademarked and maybe patented.

Kamut is a "brand", and "Khorasan" is a generic name.  Kamut is _owned_ by a company.

Not all Khorasan wheat is Kamut.  But all Kamut is a particular "variety" or "strain" of the Khorasan wheat species.

To grow Kamut, a farmer has to be licensed by the Kamut International company, and it has to be grown "organically" to be licensed and approved.

But any farmer can grow Khorasan wheat without any corporate permission, and it does not have to be organic.

See: https://en.wikipedia.org/wiki/Khorasan_wheat

and www.kamut.com  or     www.kamut.com/en/discover/the-grain

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My guess, since I did not talk with them, the cheaper wheat you saw was likely khorasan, but not Kamut.

By the way, "Khorasan" can be upper or lower case.  Kamut needs to be upper case, as it is a registered trademark.

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Here is where I buy Kamut wheat in the US:    www.clnf.org/kamut-khorasan-wheat-og   The grower, whoever it is, packages it in 25 _pound_ bags. It has a "code" on the bag, but does not name the grower.

I pay US $26.25 for 25 pounds, which works out to US $57.75 for 25 kg.  So your more expensive supplier is in line with true Kamut if they are importing genuine organic Kamut from the US.

I suspect the cheaper place, if you/they _really meant_ 25 kg, and not 25 pounds, is generic Khorasan wheat, not organic, and probably grown in UK or EU.

If that cheaper place meant POUNDS not kilos, then £31.59 for 25 POUNDS, is in line with true Kamut that has to be shipped from the US to the UK.

I would suggest buying the cheaper, and seeing if the more expensive place will let you visually compare the actual grain side by side.

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I have never seen or used generic Khorasan wheat, so I can't tell you how they compare.  All I know is that the two bags (25 pounds ea.) that I have gone through, of what I purchased from CLNF.org, has been extremely high quality in terms of lack of defects and blackpoint.  

Kamut is a very hard wheat, and is "vitreous" or "glass-like" when ground, as opposed to "powdery" like most red or white wheat. Kamut is also yellow, both the bran and endosperm.  The hard,  glassy and yellow qualities make it like durum. And indeed, it is very closely related genetically to durum wheat.

I am unable to grind it fine enough to make a good loaf bread, so I limit its use to about 1/4 or 1/3 of the total wheat in a bread product.  And, I have to give it a long autolyse (soak) with relatively higher hydration (than red/white wheat) in order to overcome the "wet sand" effect, so that it turns into a workable _dough_.

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Bottom line: the price discrepency of your two suppliers implies that  there is some mis-communication or misunderstanding somewhere.   The cheaper might not be true Kamut, and that's okay if they only call it "khorasan", or the cheaper is actually 25 pounds of Kamut or khorasan, not kilos.