General Information


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WHEAT
Wheat

Wheat is one of the world's most important food crops. It is believed that wild relatives of wheat first grew in the Middle East. Wheat was one of the first plants to be cultivated. It was grown about 11,000 years ago.

Enormous changes in people's lives occurred because of wheat being grown. People began growing their own food and no longer needed to wander in search of food. Permanent settlements were established because wheat provided people with a stable food supply. Soon people grew enough wheat to feed people from other lands. Once there was extra wheat available, trade between various cultures developed.

By 4,000 B.C. wheat farming had spread to Asia, Europe and North Africa. New species of wheat developed because early farmers probably selected kernels from their best wheat plants to use as seeds for planting the following year's crop. That way, only the best wheat qualities were passed from one generation to the next. Soon wheat became an important world wide crop.

Wheat is a cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide. In 2010 world production of wheat was 651 million tons, making it the third most-produced cereal after maize (844 million tons) and rice (672 million tons). In 2009, world production of wheat was 682 million tons, making it the second most-produced cereal after maize (817 million tons), and with rice as close third (679 million tons).

This grain is grown on more land area than any other commercial crop and is the most important staple food for humans.World trade in wheat is greater than for all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize (corn) or rice, the other major cereals. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop and ahead of maize, after allowing for maize's more extensive use in animal feeds.

Wheat was a key factor enabling the emergence of city-based societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Wheat contributed to the emergence of city-states in the Fertile Crescent, including the Babylonian and Assyrian empires. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages or biofuel.

Wheat is planted to a limited extent as a forage crop for livestock, and its straw can be used as a construction material for roofing thatch.The whole grain can be milled to leave just the endosperm for white flour. The by-products of this are bran and germ. The whole grain is a concentrated source of vitamins, minerals, and protein, while the refined grain is mostly starch


Wheat Varieties and Type

There are many different varieties of Wheat grown throughout the world, such as Soft/Hard/White/Red, there are only two main classifications of Wheat, winter and spring. Winter Wheat is planted in the winter and Spring Wheat is planted in the spring, hence the names. Each particular type of Wheat, Hard Red, Soft Red, Durum and White, requires slightly different climatic conditions for growth and is best suited for each type. The most prevalent class of Wheat grown in the Untied States is Hard Red Winter or Kansas City Board of Trade Wheat. Hard Red Winter Wheat is grown predominantly in Kansas, Nebraska, Oklahoma, and the Texas panhandle. The cold, sub zero winters and the general lack of precipitation make these regions of the country ideal for Hard Red Winter Wheat production. The primary use of Hard Red Winter Wheat Flour is for bread making.

Soft Red Winter (Chicago): Soft Red Winter Wheat futures, the most actively traded Wheat futures contract, are traded on the Chicago Board of Trade (CBOT). The first modern futures contract was for Soft Red Winter Wheat. Soft Red Winter Wheat is grown in diverse areas of the country, central Texas, towards the northeastern Great Lakes and east to the Atlantic. Soft Red Wheat is grown in more humid environments, not suited to hard grain production. The flour from Soft Red Winter Wheat is used to make cakes, cookies, snack foods, crackers and pastries.

Hard Red Spring (Minneapolis): Hard Red Spring Wheat is grown in the Northern Plains states where the winters are too severe for Winter Wheat production, but the rich black soil and the dry, hot summers make it ideal for this type of wheat. The major producing states are Montana, Wyoming, North and South Dakota, as well as Idaho. This high grade Wheat is suitable for milling and used primarily in breads.

The other varieties of Wheat grown in the United States are Durum and White Wheat. Durum Wheat has the hardest of all the wheat kernels. It contains the highest proportion of protein of any of the classes of wheat. This Wheat is primarily used in the production of pasta, spaghetti, macaroni and other various pastas. Due to its high protein content, Durum wheat flour is not suitable for breads or pastries. Both Winter and Spring Wheat strains are grown in the United States, primarily in Michigan, New York, Oregon, and Washington. White Wheat accounts for the least amount of acreage grown of any of the Wheat varieties. White Wheat is often substituted for Soft Red Winter Wheat since its protein content and texture mill into a flour is suited for similar purposes (cakes, cookies, snack foods, crackers and pastries).


Packing List :

Packing List
S No
Description
Quantity
1.
Wheat Pack 1
1 KG
2.
Wheat Pack 2
5 KG
3.
Wheat Pack 3
10 KG
4.
Wheat Pack 4
50 KG

 

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