Agriculturewheat

Wheat is a cereal crop grown for its grain, which is milled into flour used to make bread, pasta, and many other foods. Belonging to the genus Triticum, wheat comprises several domesticated species, including common bread wheat (Triticum aestivum) and durum wheat (T. durum). It is one of the most widely cultivated crops worldwide, adapted to temperate climates and diverse farming systems.

Growing wheat involves sowing in autumn or spring, depending on the variety and climate. Winter wheats typically require vernalization and are sown in fall to overwinter, while spring wheats are planted in spring for a shorter growing period. Management includes soil preparation, appropriate seeding rates, nitrogen and other nutrient management, and crop rotation to maintain soil health and reduce disease pressure.

Major wheat classes include hard red winter, hard red spring, soft red winter, and durum. These classes differ in kernel hardness and protein content, influencing end use. Bread wheat requires higher protein, while durum is prized for pasta. Milling and baking properties are highly dependent on protein quality, carbohydrate composition, and kernel characteristics.

Agronomic and genetic advances have improved yield and resilience, while raising sustainability concerns. Common challenges include diseases such as rusts and Fusarium head blight, pests, drought, and soil degradation. Practices to mitigate these risks include resistant varieties, integrated pest management, precision fertilization, reduced tillage, and water-efficient irrigation where available.

Globally, wheat is a staple and a major agricultural commodity. Top producers include China, India, Russia, the United States, and the European Union. Production and price cycles are influenced by weather, input costs, and trade policies, with wheat markets closely tied to food security and rural livelihoods in many regions.