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Detailed Information on Wheat

Wheat is a major cereal crop in many parts of the world. It belongs to the Triticum family, of which there are many thousands of species (Kent & Evers, 1994), with T. aestivum subspecies Vulgare and the hard wheat T. durum being the most important commercially (Macrae et al. 1993). Wheat is grown as both a winter and a spring cereal and, owing to the number of species and varieties and their adaptability, it is grown in many countries around the world. The great wheat-producing countries of the world include the United States, China, and Russia; extensive wheat growing occurs in India, Pakistan, the EU, Canada, Argentina, and Australia. It is estimated that 556.4 million tonnes of wheat will have been produced in 2003, accounting for 30% of the world's cereal production (FAO, 2003).

An ear or spike of grain is made up of spikelets. The wheat grain is enclosed between the lemma and the palea of each spikelet. The grain may be elliptical, oval or ovate in shape and have short or long brush hairs. Most cultivated varieties of wheat have fusiform spikes, may be awned (bearded) or awnless, and are easily threshed.

Wheat is generally not classed by variety. Instead classes are used, based on the time of year the wheat is grown and the milling and baking quality of the flour produced. Within each class there is a group of different varieties of wheat with similar characteristics. Most of the wheat produced is used for human consumption and because of its unique properties, a large range of ingredients and foods are produced, including wheat germ, spelt (a coarse type of wheat), couscous, cracked wheat or bulgur and wheat starch.

For more nutritional information on wheat click here

For wheat recipes click here

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