cerealswheat

Wheat is a cereal grain of the genus Triticum and one of the world's most important staple crops. It is cultivated in temperate regions and provides a major source of calories and protein for people and livestock. The grain is milled into flour for bread, pastries, pasta and many other foods.

The most widely grown species is Triticum aestivum, bread wheat, a hexaploid (genomes AABBDD). Durum wheat (T. durum) is tetraploid (AABB) and is the primary source of pasta flour. Other cultivated species include spelt (T. spelta), einkorn (T. monococcum) and emmer (T. turgidum).

Cultivation varies by region. Winter wheat is sown in autumn and harvested the following year; spring wheat is planted in spring and harvested later in the year. Wheat adapts to a wide range of soils but performs best in well-drained loams with adequate moisture. Management typically includes crop rotation, fertilization, and disease resistance breeding to reduce losses from pests and pathogens.

Processing and uses: Grains are milled into flour, with gluten forming a viscoelastic dough ideal for breadmaking; durum flour is used for pasta. Whole wheat retains bran and germ, while refined white flour has these components largely removed. Byproducts include bran, germ oil and feeds for livestock.

Nutrition and economy: Wheat supplies carbohydrates, protein, dietary fiber, B vitamins and minerals such as iron and magnesium. Gluten-containing grains are unsuitable for people with celiac disease or gluten sensitivity. Globally, wheat is a key agricultural commodity, produced by major producers including China, India, Russia, the United States, Canada and France, and is affected by pests, disease and climate change.