Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat.
The nutritional composition of the wheat grain varies with differences in climate and soil. On average, a kernel of wheat contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibers. Thiamin, riboflavin, niacin, and small amounts of vitamin A are also present.
The wheat plant has long slender leaves and stems that are hollow in most varieties. The inflorescences are composed of varying numbers of minute flowers, ranging from 20 to 100. The flowers are borne in groups of two to six in structures known as spikelets, which later serve to house the subsequent two or three grains produced by the flowers
Though grown under a wide range of climates and soils, wheat is best adapted to temperate regions with rainfall between 30 and 90 cm (12 and 36 inches).
Winter and spring wheat are the two major types of the crop, with the severity of the winter determining whether a winter or spring type is cultivated. Winter wheat is always sown in the fall; spring wheat is generally sown in the spring but can be sown in the fall where winters are mild.
According to the UN-FAO, agricultural production must increase by 50% by 2050 to meet global demand for food. This goal can be accomplished, in part, by the development of improved cultivars coupled with modern best management practices. Overall, wheat production on farms will have to increase significantly to meet future demand, and in the face of a changing climate that poses risk to even current rates of production. Durum wheat [Triticum turgidum L. ssp. durum (Desf.)] is used largely for pasta, couscous and bulgur production.
