F1 hybrid wheat cultivars should not be confused with wheat cultivars deriving from standard plant breeding.
Wheat production is globally more widespread than rice, though China's share is almost one-sixth of the world production.
Many other popular foods are made from wheat flour as well, resulting in a large demand for the grain even in economies with a significant food surplus.
Harvested wheat grain that enters trade is classified according to grain properties for the purposes of the commodities market.
More currently, with population growth rates falling, while yields continue to rise, the acreage devoted to wheat may start to decline for the first time in modern human history (Economist 2005).
Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the domestication of wheat through selection of mutant forms with tough ears, which remained intact during harvesting, and larger grains.
Wheat buyers use the classifications to help determine which wheat to purchase as each class has special uses.
Gluten protein found in wheat (and other Triticeae) is hard to digest, and intolerable for people with celiac disease (an autoimmune disorder in roughly one percent of Indo-European populations).
China, India, the United States, and Russia are top wheat producing countries.
Hard wheats are harder to process and red wheats sometimes need bleaching.
The name of a wheat species from one information source may not be the name of a wheat species in another.
A wide range of organisms infect wheat, of which the most important are viruses and fungi.
Wheat is planted to a limited extent as a forage crop for livestock and the straw can be used as fodder for livestock or as a construction material for roofing thatch (A. Smith 1995).
Reflecting human creativity, there are over fifty thousand cultivars of wheat currently in existence.
Wheat can grow in a wide range of climates; though, it grows most favorably in temperate climates and is susceptible to disease in very hot and humid zones.
The origins of formal wheat breeding lie in the nineteenth century, when single-line varieties were created through selection of seed from a single plant noted to have desired properties.
Wheat is used as a food plant by the larvae of some Lepidoptera species including The Flame, Rustic Shoulder-knot, Setaceous Hebrew Character, and Turnip Moth.
The result is that when threshed, the wheat ear breaks up into spikelets.
Hulled wheats are often stored as spikelets because the toughened glumes give good protection against pests of stored grain (Potts 1996).
Some common viruses include barley yellow dwarf virus (BYDV), wheat streak mosaic (WSM), and wheat soil-borne mosaic (WSBM).
The four wild species of wheat, along with the domesticated varieties einkorn (Potts 1996), emmer (Nevo 2002), and spelt (Vaughan 2003) have hulls.
Wheat originated in Southwest Asia in the area known as the Fertile Crescent.
Wheat includes any agricultural cereal grass of the genus Triticum in the grass family Poaceae.
Around 10,000 years ago, wild einkorn and emmer wheat were domesticated as part of the origins of agriculture in the Fertile Crescent (Kingfisher 2004).
Wheat is a member of the grass family, Poaceae, one of the largest and most important plant families, which also includes rice and sugar cane.
Wheat normally requires between 110 and 130 days between planting and harvest, depending upon climate, seed type, and soil conditions.
By about five thousand years ago, wheat had reached Ethiopia, India, Ireland, and Spain.
Most breads are made with wheat flour, including many breads named for the other grains they contain like most rye and oat breads.
Some wheat species are diploid, with two sets of chromosomes, but many are stable polyploids, with four sets of chromosomes (tetraploid) or six (hexaploid).
Estimates of the amount of wheat production lost owing to plant diseases vary between ten and twenty-five percent in Missouri (Palm 1993).
Modern wheat breeding developed in the first years of the twentieth century and was closely linked to the development of Mendelian genetics.
The cultivation of wheat began to spread beyond the Fertile Crescent during the Neolithic period.
Wheat genetics is more complicated than that of most other domesticated species.
In 1997, global per capita wheat consumption was 101 kg, with the highest per capita consumption (623 kg) found in Denmark.
The earliest archaeological evidence for wheat cultivation comes from the Levant (large area in Middle East) and Turkey.
More currently, with population growth rates falling, while yields continue to rise, the acreage devoted to wheat may start to decline for the first time in modern human history (Economist 2005).
Wheat producers determine which classes of wheat are the most profitable to cultivate with this system.
Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange.
*always check the labels*Those following a wheat-free diet can eat rice, oats, corn, rye and barley.Gluten-free bread flours contain combinations of buckwheat, chickpea (gram), corn/maize, millet, potato, rice and tapioca flour. ... Oats do not contain the protein that affects those with a wheat allergy.More items...
Being the world's largest producer of wheat, China plays an important role in shaping grain market dynamics across the world. Around 126 million metric tons of wheat are produced by the country per year, on a land area of 24 million hectares (comparable to the size of the entire country of Algeria.
Wheat: A Renewable Energy Source Rarely Discussed. ... One of the benefits of wheat as a biofuel is that wheat pellets are made from the husks of the crop. Therefore, it's possible to use the same plant both for producing food as well as creating renewable energy through biomass that can be consumed for heat.