Wheat

Prepared By:siva kumar

Wheat
Wheat (Triticum spp.) is a worldwide cultivated grass
from the Levant area of the Middle East. Globally, after
maize, wheat is the second most produced food among
the cereal crops; rice ranks thirdWheat grain is a stapl
food used to make flour for leavened, flat and steamed
breads; cookies, cakes, breakfast cereal, pasta, juice,
noodles and couscous; and for fermentation to make
beer,alcohol, vodka or biofuel. Wheat is planted to a
limited extent as a forage crop for livestock, and the
straw can be used as fodder for livestock or as a
construction material for roofing thatch

Wheat
Scientific classification
Kingdom: Plantae(unranked):
Angiosperms(unranked): Monocots
CommelinidsOrder: Poales
Family:Poaceae
Subfamily:Pooideae
Tribe:Triticeae
Genus:Triticum
L.
SpeciesT. aestivum

T. aethiopicum
T. araraticum
T. boeoticum
T. carthlicum
T. compactum
T. dicoccoides
T. dicoccon
T. durum
T. ispahanicum
T. karamyschevii
T. macha
T. militinae
T. monococcum
T. polonicum
T. spelta
T. sphaerococcum
T. timopheevii
T. turanicum
T. turgidum
T. urartu
T. vavilovii
T. zhukovskyi

History
Wheat originated in Southwest Asia in the
area known as the Fertile crescent. The
genetic relationships between wild and
domesticated populations of both einkorn
and emmer wheat indicate that the most
likely site of domestication is near
Diyarbakr in Turkey.

Major cultivated species of

wheat
Common wheat or Bread wheat (T.
aestivum) A hexaploid species that is the
most widely cultivated in the world.

 Durum (T. durum) The only

tetraploid form of wheat widely used
today, and the second most widely
cultivated wheat.

 Einkorn (T. monococcum) A diploid

species with wild and cultivated variants.
Domesticated at the same time as
emmer wheat, but never reached the
same importance.

 Emmer (T. dicoccon) A tetraploid

species, cultivated in ancient times but
no longer in widespread use.

 Spelt (T. spelta) Another hexaploid

species cultivated in limited quantities.

In the United States

Classes used in the United States are
Durum Very hard, translucent, light colored grain used
to make semolina flour for pasta.
Hard Red Spring Hard, brownish, high protein wheat
used for bread and hard baked goods. Bread Flour and
high gluten flours are commonly made from hard red
spring wheat. It is primarily traded at the Minneapolis
Grain Exchange.
Hard Red Winter Hard, brownish, mellow high protein
wheat used for bread, hard baked goods and as an
adjunct in other flours to increase protein in pastry flour for
pie crusts. Some brands of unbleached all-purpose flours
are commonly made from hard red winter wheat alone. It
is primarily traded by the Kansas City Board of Trade. One
variety is known as "turkey red wheat", and was brought to
Kansas by Mennonite immigrants from Russia.

 Soft Red Winter Soft, low protein wheat used for

cakes, pie crusts, biscuits, and muffins. Cake flour,
pastry flour, and some self-rising flours with baking
powder and salt added for example, are made from
soft red winter wheat. It is primarily traded by the
Chicago Board of Trade.
Hard White Hard, light colored, opaque, chalky,
medium protein wheat planted in dry, temperate
areas. Used for bread and brewing.
Soft White Soft, light colored, very low protein
wheat grown in temperate moist areas. Used for pie
crusts and pastry. Pastry flour, for example, is
sometimes made from soft white winter wheat.
Hard wheats are harder to process and red wheats
may need bleaching. Therefore, soft and white wheats
usually command higher prices than hard and red
wheats on the commodities market.

As a food
Wheat germ, crude
Nutritional value per 100 g (3.5
oz)Energy 360 kcal 1510 kJ
Carbohydrates 51.8 g
Dietary fiber 13.2 g
Fat 9.72 g
Protein 23.15 g
Thiamin (Vit. B1) 1.882 mg 145%
Riboflavin (Vit. B2) 0.499 mg 33%
Niacin (Vit. B3) 6.813 mg 45%

 Pantothenic acid (B5) 0.05 mg 1%

Vitamin B6 1.3 mg100%
Folate (Vit. B9) 281 g 70%
Calcium 39 mg4%
Iron 6.26 mg50%
Magnesium 239 mg65%
Phosphorus 842 mg120%
Potassium 892 mg 19%
Zinc 12.29 mg123%
Manganese 13.301 mgPercentages are
relative to US
recommendations for adults.
Source: USDA Nutrient database

Nutrition
100 grams of hard red winter wheat contain
about 12.6 grams of protein, 1.5 grams of total
fat, 71 grams of carbohydrate (by difference),
12.2 grams of dietary fiber, and 3.2 mg of iron
(17% of the daily requirement); the same weight
of hard red spring wheat contains about 15.4
grams of protein, 1.9 grams of total fat, 68
grams of carbohydrate (by difference), 12.2
grams of dietary fiber, and 3.6 mg of iron (20%
of the daily requirement).

 Top Ten Wheat Producers 2012 (million

metric ton)
China96
India72
United States57
Russia46
France37
Canada26
Australia24
Germany24
Pakistan22
Turkey21
World Total626Source:
UN Food & Agriculture Organisation (FAO)[29]

Production and consumption

statistics
In 2012, global wheat production was
672.064 million tonnes, with india 91.01
million tonnes stoods in thirds place.
Unlike rice, wheat production is more
widespread globally though India's share
is almost one-seventh of the world.

Wheat Production by Country in 1000 MT

Country

Rank

Production (1000 MT)

EU-27

133,140.00

China

118,000.00

India

91,000.00

United States

60,529.00

Russian Federation

49,000.00

Canada

26,600.00

Australia

26,000.00

Pakistan

23,000.00

Turkey

16,500.00

Iran, Islamic Republic

Of

14,000.00

10

11 Kazakhstan

13,000.00

12

Ukraine

13,000.00

13

Argentina

12,000.00

14

Egypt

8,500.00

15

Uzbekistan

6,300.00

Wheat Domestic Consumption by Country in 1000 MT

Rank

Country

Domestic Consumption (1000

MT)

EU-27

123,750.00

China

122,000.00

India

85,450.00

Russian Federation

37,900.00

United States

33,284.00

Pakistan

23,200.00

Egypt

18,900.00

Turkey

17,600.00

Iran, Islamic Republic

Of

15,000.00

10

Ukraine

11,700.00

11

Brazil

11,000.00

12

Algeria

9,050.00

13

Morocco

8,600.00

14

Canada

7,850.00

15

Uzbekistan

7,700.00

India Wheat Production by Year

Market Year

Production

Unit
of Measure

Growth Rate

2001

69680

(1000 MT)

-8.76 %

2002

72770

(1000 MT)

4.43 %

2003

65760

(1000 MT)

-9.63 %

2004

72150

(1000 MT)

9.72 %

2005

68640

(1000 MT)

-4.86 %

2006

69350

(1000 MT)

1.03 %

2007

75810

(1000 MT)

9.32 %

2008

78570

(1000 MT)

3.64 %

2009

80680

(1000 MT)

2.69 %

2010

80800

(1000 MT)

0.15 %

2011

86870

(1000 MT)

7.51 %

2012

91000

(1000 MT)

4.75 %

Wheat Exports by Country in 1000 MT

Rank

Country

Exports (1000 MT)

United States

32,659.00

Australia

21,000.00

Canada

19,500.00

EU-27

17,000.00

Russian Federation

8,000.00

Kazakhstan

7,000.00

Ukraine

6,000.00

Argentina

5,500.00

India

4,500.00

10

Turkey

3,200.00

11

Uruguay

1,300.00

12

Paraguay

1,200.00

13

Brazil

1,000.00

14

China

1,000.00

15

Pakistan

800.00

Wheat Imports by Country in 1000 MT

Rank

Country

Imports (1000 MT)

Egypt

9,500.00

Brazil

7,000.00

Indonesia

6,600.00

EU-27

6,000.00

Japan

5,900.00

Algeria

5,000.00

Korea, Republic Of

4,600.00

Morocco

4,500.00

Mexico

4,200.00

10

Nigeria

3,900.00

11

Iraq

3,700.00

12

United States

3,538.00

13

Turkey

3,500.00

14

Philippines

3,200.00

15

Bangladesh

3,000.00

Wheat Yield by Country in MT/HA

Rank

Country

Yield (MT/HA)

New Zealand

8.00

Zambia

7.00

Chile

6.00

Egypt

6.00

Switzerland

6.00

China

5.00

Croatia

5.00

EU-27

5.00

Uzbekistan

5.00

10

Mexico

5.00

11

Saudi Arabia

5.00

12

Serbia

4.00

13

Norway

4.00

14

Uruguay

4.00

15

India

3.00

Cookies

Noodles
Break fast cereal

Market Forms

Pasta

Vodka from WHEAT

Porridge

Wheat Products