Wheat

WHAT IS WHEAT?

Wheat (Triticum spp.) is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. Wheat was a key factor enabling the emergence of city-based societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food.

Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages, or biofuel.In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons).

Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize (corn) or rice, the other major cereals. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop, and ahead of maize, after allowing for maize’s more extensive use in animal feeds.

Wheat is planted to limited extent as a forage crop for livestock, and its straw can be used as a construction material for roofing thatch. The husk of the grain, separated when milling white flour is bran. Wheat germ is the embryo portion of the wheat kernel. It is a concentrated source of vitamins, minerals and protein and is sustained by the larger, starch storage region of the kernel - the endosperm