Wheat

Wheat is a cereal grain produced from several species of the genus Triticum, with bread wheat (Triticum aestivum) and durum wheat (Triticum durum) among the most important. Wheat plants are annual grasses that yield hollow stems and spike-like inflorescences bearing kernels protected by glumes. The edible grain is milled into flour used for bread, pasta, pastries, and many other foods.

Wheat is one of the world's most widely grown crops, supplying a large share of daily calories. Major producers include China, India, Russia, the United States, Canada, and the European Union, with varieties adapted to temperate climates. Breeding programs aim to improve yield, grain quality, disease resistance (notably rusts and Fusarium head blight), and tolerance to drought and heat. Grain types are categorized by hardness (hard vs soft) and end-use (bread, pastry, or pasta).

Processing and nutrition. Most wheat is milled into flour; milling fractions vary from refined flour to whole grain that retains bran and germ. Nutritionally, wheat provides carbohydrates, protein (including gluten), and micronutrients such as B vitamins and minerals. For some people, gluten is problematic, including those with celiac disease or gluten sensitivity.

History and impact. Wheat was domesticated around 10,000 years ago in the Fertile Crescent and spread globally through trade and colonization, underpinning agricultural development and food security.

Environmental and sustainability considerations. Wheat production faces challenges from water use, soil health, pests, and climate change; breeding and agronomic practices seek to increase resilience and reduce environmental impact.