Wheat

Wheat is a grass (Poaceae) cultivated for its small grains, which are ground to produce flour. It is one of the three most widely grown cereals in the world, along with rice and maize. The scientific genus name is Triticum, with the most common species being Triticum aestivum (bread wheat) and Triticum durum (pasta wheat).

Wheat is used to make bread, pasta, biscuits, and many other food products. The primary reason for its use is a protein called gluten, which gives dough elasticity, allowing bread to rise and hold its shape.

History of cultivation

Wheat was first cultivated in the region known as the Fertile Crescent in the Middle East, tens of thousands of years ago. Earlier varieties, such as einkorn and emmer, differed from those grown today. The development of wheat cultivation is regarded as one of the steps that enabled human societies to transition from hunting and gathering to settled life.

Cultivation and climate

Wheat grows best in climates with moderate temperatures and adequate rainfall. There are two main systems: winter wheat, sown in autumn and grown through winter before harvest, and spring wheat, sown and harvested in the same season. Yield is affected by rainfall, soil quality, and fungal diseases such as rust.

Economics and trade

Wheat is a global commodity traded widely. Many countries in Africa and the Middle East rely on imported wheat, making global market prices a direct factor in domestic bread prices. Changes in production in major exporting countries, along with transportation costs, can cause prices to rise rapidly.

Health and gluten

Wheat provides carbohydrates, protein, B vitamins, and fiber when consumed as whole grain. A small number of people have celiac disease, a condition in which the body reacts abnormally to gluten, and must therefore avoid wheat-based foods.