Wheat was and established food crop at the dawn of history. It probably originated from grasses native to the Middle East, but cultivation of bread wheat was common in Europe by the time of Greek and Roman Empire, and wheat was brought to America by the earliest explorer.
Wheat was the leading produced, averaging 620 MMT annually, representing almost one-third of all cereal production. It is grown in temperate zones around the world and on some part of every continent except Antarctica.
The principal species of wheat are:
*Triticum vulgare or bread wheat
*Triticum durum, which has extra hard kernels, used primarily for macaroni an related pasta products.
*Triticum compactum or club wheat has a very soft kernel.
Most of the wheat varieties cultivated today are grouped together under the broad category of common or bread wheat which accounts for approximately 95% of world production.
There are numerous varieties and cultivars within each species. Wheat also classified in the United States according to whether it is hard or soft, white or red, and planted in winter or spring. It is also graded according to such criteria as test weight per bushel and content of damaged kernels, foreign materials, and wheat of other classes.
Wheat class and physical condition are the most important factors determining wheat milling potential and end-product quality.
Wheat: species and variety
