• Ag Learning Hub
• March 2, 2024
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Overview

Wheat is a type of grass that’s grown all over the world for its seeds, which we know as cereal grains. It’s one of the most important foods globally. Common wheat is the most widely grown type. People began farming wheat way back around 9600 BC in the Fertile Crescent area.

The wheat kernel is actually a kind of fruit called a caryopsis. It’s grown on more land than any other food crop, covering about 220.7 million hectares or 545 million acres in 2021. Wheat is so popular that the world trades more of it than any other crop combined.

In 2021, the world produced a whopping 771 million tonnes (850 million short tons) of wheat, making it the second most-produced cereal after maize (also known as corn in some places). Since 1960, wheat and other grain production has tripled, and it’s expected to keep growing until at least the middle of the 21st century. Wheat is in high demand because gluten, a protein found in wheat, is very useful in the food industry.

Wheat is a big source of carbohydrates. It’s also the top source of vegetable proteins for humans worldwide, containing about 13% protein. While wheat has more protein than other major cereals, it’s not the best quality protein. When we eat whole grains like wheat, we get lots of nutrients and dietary fiber.

For some people, though, gluten can cause health problems. Conditions like coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis can be triggered by gluten, which is the main protein in wheat.

This Article is Part of our Series on Crop Production. Click Here for our Comprehensive Overview of Worldwide Crop Production

Common Uses of Wheat

Wheat is an incredibly versatile crop, and its uses are diverse and widespread.

Some of the most common uses of wheat include:

Food production

Wheat is a fundamental grain consumed worldwide. Raw wheat kernels can undergo various processes, such as grinding into flour or, if using hard durum wheat, milling into semolina. They can also be germinated, dried, and turned into malt, or crushed and cracked into cracked wheat. Parboiling, steaming, drying, crushing, and de-branning raw wheat produces bulgur, also known as groats. At the milling stage, wheat is often separated into different parts, with the outer husk or bran utilized in several applications.Wheat serves as a primary ingredient in a wide array of foods, including bread, porridge, crackers, biscuits, muesli, pancakes, pasta, pies, pastries, pizza, semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals. In food manufacturing, gluten plays a crucial role in imparting viscoelastic properties to dough, enabling the creation of various processed foods like breads, noodles, and pasta, which facilitate wheat consumption.

Animal feed

Wheat is also used as a feed grain for livestock such as cattle, pigs, and poultry. It provides essential nutrients and energy for animals in the form of grain or processed products like wheat bran and wheat middlings.

Biofuels

Wheat can be processed into biofuels, such as ethanol, which can be used as a renewable energy source for transportation. Ethanol is typically produced from wheat grain through fermentation and distillation processes.

Textiles

Wheat straw, the stalks left over after harvesting wheat grains, can be processed into fiber and used in the production of paper, packaging materials, and even textiles. However, this use is less common compared to other crops like cotton.

Biodegradable Packaging

Wheat straw is also being explored as a renewable and biodegradable alternative to plastic in packaging materials, such as disposable plates, bowls, and cups.

Overall, wheat is a crucial crop with diverse applications across various industries, making it one of the most important staple crops globally.

History of Wheat

The history of wheat is a fascinating journey that spans thousands of years, intertwining with the development of human civilization, agriculture, and the shaping of cultures worldwide. Here’s an extensive overview of the history of wheat:

Origins and Domestication

Wheat (Triticum spp.) is believed to have originated in the Fertile Crescent, a region in the Near East encompassing parts of modern-day Iraq, Syria, Turkey, and Iran. The earliest evidence of wheat cultivation dates back to around 9600 BC in this region, making it one of the earliest domesticated crops in human history. Ancient grains such as einkorn (Triticum monococcum) and emmer (Triticum dicoccum) were among the first varieties of wheat to be cultivated by early farmers. These primitive wheats had tough husks surrounding the grains, which required processing before consumption.

Spread and Cultivation

Wheat cultivation gradually spread from the Fertile Crescent to neighboring regions of the Middle East, North Africa, and Europe, facilitated by the movement of people, trade, and cultural exchange. Over time, different varieties of wheat were developed to suit various climates and growing conditions. Wheat played a crucial role in the rise of ancient civilizations such as Mesopotamia, Egypt, Greece, and Rome, where it served as a staple food and formed the basis of their economies.

Advancements in Wheat Cultivation

Throughout history, farmers selectively bred wheat to improve its yield, nutritional content, and adaptability to different environments. Hybridization and crossbreeding techniques were employed to develop new wheat varieties with desirable traits such as higher yields, disease resistance, and improved processing qualities. The advent of agriculture revolutions, such as the Neolithic Revolution and the Green Revolution, led to significant advancements in wheat cultivation, resulting in increased productivity and food security for growing populations.

Wheat in Ancient Civilizations

In ancient civilizations, wheat held immense cultural and religious significance. It was revered as a symbol of fertility, abundance, and divine providence, often featured in religious ceremonies, rituals, and mythologies. The ancient Egyptians worshipped the goddess Isis, who was associated with wheat and grain harvests. In ancient Greece, wheat was dedicated to the goddess Demeter, the deity of agriculture and fertility.

Modernization and Industrialization

The industrial revolution in the 18th and 19th centuries brought significant changes to wheat cultivation and processing. Mechanization, improved agricultural machinery, and the adoption of modern farming techniques revolutionized wheat production, leading to higher yields and increased efficiency. The development of steam-powered mills and later, roller milling technology, revolutionized wheat milling and flour production, making it faster, more efficient, and accessible to a wider population.

Contemporary Challenges and Innovations

In the modern era, wheat production faces numerous challenges, including climate change, soil degradation, water scarcity, pests, and diseases. To address these challenges, scientists and agricultural researchers are continuously developing innovative solutions, such as drought-tolerant wheat varieties, precision agriculture techniques, and sustainable farming practices. Biotechnological advancements, including genetic engineering and genome editing, hold promise for creating wheat varieties with improved traits, such as disease resistance, nutritional quality, and environmental sustainability.

Global Significance of Wheat

Today, wheat remains one of the most important cereal crops globally, serving as a staple food for billions of people. It is cultivated on vast expanses of land across six continents, with major producing regions including North America, Europe, Asia, and Australia. Wheat plays a vital role in food security, nutrition, and livelihoods for millions of farmers and communities worldwide, making it a cornerstone of global agriculture and human civilization.

Types of Wheat

Wheat is classified into several types, each with unique characteristics, uses, and adaptations to different climates and geographical areas. Here’s an overview of the primary types of wheat:

• Hard Red Winter Wheat: Grown primarily in the Great Plains of North America, this wheat is hardy and planted in the fall. It has a high protein content, making it suitable for bread-making and other baked goods.
• Durum Wheat: This is the hardest of all wheat types, with a high protein content and a golden color. It’s primarily grown in the northern U.S. and Canada and is used to make semolina flour for pasta and couscous.
• Hard Red Spring Wheat: Known for its high protein content, this wheat is planted in the spring. It’s primarily grown in the northern U.S. and Canada and is also favored for bread-making due to its strong gluten content.
• Soft Red Winter Wheat: This type has a lower protein content and is softer than hard red winter wheat. It’s grown in the eastern and southern U.S. and is used for making cakes, pastries, flatbreads, and crackers due to its lower gluten strength.
• Hard White Wheat: Similar in protein content to hard red wheat but with a lighter-colored bran and milder flavor, hard white wheat is used for whole wheat and high extraction flour applications, favored for making whole wheat bread, Asian noodles, and tortillas.
• Soft White Wheat: With a lower protein content, soft white wheat has a sweet, mild flavor and is grown primarily in the Pacific Northwest of the U.S. It’s used for bakery products that don’t require strong gluten, such as pastries, cakes, and Asian-style noodles.
• Einkorn Wheat: An ancient wheat variety, einkorn is known for its nutritional qualities and is considered more digestible for some people with wheat sensitivities. It has a lower yield than modern wheat and is used in some artisan bread and pasta.
• Emmer Wheat: Also known as farro in Italy, emmer is another ancient wheat variety. It has a rich history of cultivation and is now enjoyed for its nutty flavor, used in specialty bread, pasta, and other dishes.
• Spelt Wheat: Spelt is an ancient grain that has gained popularity in recent years for its nutty flavor and nutritional profile. It can be used in many of the same applications as common wheat but is especially popular in health food products.

Each type of wheat is suited to specific climates, growing conditions, and end-use applications, reflecting the versatility and global importance of wheat as a crop.

Top Wheat Producing Countries as of 2023

In 2023, approximately 780 million metric tons of wheat were produced globally. Of these, China, India, Russia and the United States account for the largest producers. Wheat is also grown extensively in Europe with some of the most productive wheat yields found in the United Kingdom, France and Denmark.

This table provides a snapshot based on the latest global production figures from the UN Food & Agriculture Organization in 2023:

Source: Food & Agriculture Organization

Wheat production is highly dependent on various factors including weather conditions, farming practices, and geopolitical issues, which can cause fluctuations in the output of these countries from year to year.

Wheat Yield

The average yield of wheat per acre can vary significantly depending on several factors, including the wheat variety, soil fertility, weather conditions, farming practices, and geographical location. Advances in agricultural technology, improved wheat varieties, and better management practices have steadily increased wheat yields over the years.

As of my last update in April 2023, in the United States, the national average wheat yield for the 2022 crop year was about 46.3 bushels per acre according to the United States Department of Agriculture (USDA). However, this figure can vary widely. For example, in high-yielding areas with optimal conditions and intensive farming practices, yields can exceed 100 bushels per acre. In contrast, in regions with less favorable conditions or where minimal inputs are used, yields might be significantly lower.

Internationally, average yields can also vary widely. Countries with highly developed agricultural sectors like those in Western Europe (e.g., France, Germany, and the UK) often report higher average yields, which can range from 60 to over 120 bushels per acre due to intensive farming practices, high soil fertility, and favorable climates. In contrast, in many developing countries where resources for inputs (like fertilizers and pesticides) and access to advanced farming technology are limited, yields can be considerably lower.

It’s important to note that wheat yields are expressed in bushels per acre in the United States and some other countries, but in kilograms per hectare or metric tons per hectare in many parts of the world. To convert bushels per acre to kilograms per hectare, you can multiply the bushels per acre by a factor (for wheat, it’s about 67.25 kg/bushel) and then by the conversion factor for acres to hectares (1 acre is approximately 0.404686 hectares).

Wheat Cultivation & Storage

Wheat production involves several stages, from preparing the land for planting to harvesting and processing the grains. Here’s an overview of the typical process:

1. Land Preparation: Before planting, farmers prepare the land by plowing, harrowing, and leveling the soil to create a suitable seedbed. This process helps to break up soil clumps, remove weeds, and improve soil structure for optimal seed germination and root growth.
2. Seed Selection and Planting: Farmers select wheat seeds based on factors such as yield potential, disease resistance, and suitability to local growing conditions. The selected seeds are planted in rows or broadcast across the field using various planting equipment, such as drills or seeders. Planting usually occurs in the fall (for winter wheat) or spring (for spring wheat), depending on the wheat variety and regional climate.
3. Crop Management: Throughout the growing season, farmers monitor and manage the crop to promote healthy growth and minimize pest and disease pressure. This may involve applying fertilizers to provide essential nutrients, controlling weeds through herbicide application or mechanical methods, and protecting against diseases and pests using fungicides or insecticides as needed.
4. Irrigation (if applicable): In regions where rainfall is insufficient or unreliable, farmers may irrigate their wheat fields to ensure adequate moisture levels for optimal growth and development. Irrigation methods vary and can include surface irrigation, sprinkler systems, or drip irrigation, depending on factors such as water availability and soil type.
5. Crop Monitoring: Farmers regularly monitor their wheat crops throughout the growing season, assessing factors such as plant health, growth stage, and pest/disease incidence. This allows them to make informed decisions regarding crop management practices, such as adjusting irrigation schedules, applying additional inputs, or implementing pest control measures as needed.
6. Harvesting: When the wheat plants reach maturity and the grains have fully developed, it’s time for harvest. Harvesting methods vary depending on factors such as crop size, terrain, and equipment availability. Common harvesting techniques include using combine harvesters equipped with cutting platforms to cut and thresh the wheat in one pass, or swathing the crop to allow it to dry before combining.
7. Processing and Storage: Once harvested, the wheat grains are transported to processing facilities, where they undergo cleaning, drying, and milling to remove impurities and produce various wheat products such as flour, bran, and germ. The processed wheat products are then packaged and stored for distribution and sale to consumers, food manufacturers, and other end-users.

Throughout the entire production process, careful management practices are employed to optimize yields, quality, and sustainability while minimizing environmental impact and resource use. Crop rotation, soil conservation techniques, and integrated pest management are among the strategies employed to ensure the long-term viability of wheat production systems.

Common Diseases

Wheat is susceptible to a variety of diseases caused by fungi, bacteria, viruses, and other pathogens. These diseases can significantly reduce yields and quality if not managed effectively. Some of the most common diseases affecting wheat include:

• Rusts (Stem, Leaf, and Stripe Rust): Rust diseases, caused by various species of the fungi Puccinia, are among the most damaging wheat diseases worldwide. They manifest as reddish-brown pustules on leaves, stems, and sometimes grains, leading to reduced photosynthesis, weakened plants, and yield losses.
• Fusarium Head Blight (Scab): Caused by species of Fusarium fungi, particularly Fusarium graminearum, Fusarium head blight affects wheat heads during flowering, leading to blighted grains, reduced yield, and mycotoxin contamination. It also affects grain quality, reducing its market value.
• Powdery Mildew: Powdery mildew, caused by fungal pathogens such as Blumeria graminis f. sp. tritici, appears as a powdery white growth on leaves, reducing photosynthesis and causing premature senescence. Severe infections can lead to yield losses and reduced grain quality.
• Septoria Leaf Blotch: Septoria tritici and Septoria nodorum are fungal pathogens that cause leaf blotches on wheat plants. These diseases affect lower leaves first, causing chlorosis, necrosis, and premature defoliation, leading to yield losses if left uncontrolled.
• Tan Spot: Caused by the fungus Pyrenophora tritici-repentis, tan spot manifests as tan lesions with dark borders on wheat leaves. It can reduce photosynthesis, weaken plants, and decrease grain yield and quality.
• Stagonospora Nodorum Blotch: Stagonospora nodorum (also known as Parastagonospora nodorum) causes a foliar disease known as Stagonospora nodorum blotch (SNB) or Septoria nodorum blotch (SNB). It affects wheat leaves, causing lesions with dark borders and reducing photosynthesis, yield, and grain quality.
• Take-All: Take-all, caused by the fungus Gaeumannomyces graminis var. tritici, is a root and crown disease that affects wheat and other cereals. It leads to stunted growth, root rot, and poor nutrient uptake, resulting in yield losses and poor stand establishment.
• Wheat Streak Mosaic Virus: This viral disease, transmitted by wheat curl mites, causes yellow streaking and mosaic patterns on wheat leaves, reducing photosynthesis and causing stunting and yield losses.
• Barley Yellow Dwarf Virus: Barley yellow dwarf virus (BYDV) is a viral disease transmitted by aphids that infects wheat and other cereal crops. It causes yellowing, stunting, and reduced tillering, leading to yield losses and poor grain quality.
• Ergot: Ergot, caused by the fungus Claviceps purpurea, infects wheat spikes, producing toxic alkaloids that contaminate grains. It poses risks to human and animal health and can lead to significant economic losses if contaminated grains are not detected and removed.

Effective management of these diseases involves a combination of cultural practices, crop rotation, resistant varieties, chemical control methods (fungicides, bactericides, and insecticides), and integrated pest management (IPM) strategies to minimize their impact on wheat production. Regular scouting, timely diagnosis, and appropriate disease management practices are essential for maintaining healthy wheat crops and maximizing yields and quality.

Further Reading

Food and Agriculture Organization of the United Nations – https://www.fao.org/home/en/

U.S. Department of Agriculture – Crop Acreage & Yield – https://www.usda.gov/topics/farming/crop-production