The four wild species of wheat, along with the domesticated varieties einkorn, emmer and spelt, have hulls. Note how the einkorn ear breaks down into intact spikelets. ![]() Hulled versus free-threshing species Hulled wheat & Einkorn. boeoticum, at the same time as emmer wheat. The grain is twice the size of modern wheat and has a rich nutty flavor. turanicum) is an ancient grain type Khorasan is a historical region in modern-day Afghanistan and the northeast of Iran. dicoccoides, but no longer in widespread use. durum) – A species cultivated in ancient times, derived from wild emmer, T. durum) – A wheat widely used today, and the second most widely cultivated wheat. spelta) – Another species largely replaced by bread wheat, but in the 21st century grown, often organically, for artisanal bread and pasta. aestivum) – The most widely cultivated species in the world. Triticum durum/turgidum ( durum wheat) 4Nįurther information: Taxonomy of wheat Major species Triticum aestivum ( common or bread wheat) 6N Triticum timopheevii (zanduri wheat) and others 4N × Aegilotriticum hybrids ( Aegilops x Triticum) 6N Markings like "6N" indicate the degree of polyploidy of each species: Triticeae Ī 2007 molecular phylogeny of the wheats gives the following not fully-resolved cladogram of major cultivated species the large amount of hybridisation makes resolution difficult. ![]() tauschii, to make the hexaploid wheats including bread wheat. Hexaploid wheats evolved in farmers' fields as wild emmer hybridized with another goatgrass, Ae. The hybridization that formed wild emmer (AABB) occurred in the wild, long before domestication, and was driven by natural selection. Wild emmer is itself the result of a hybridization between two diploid wild grasses, T. emmer and durum wheat) are derived from wild emmer, T. monococcum) is diploid (AA, two complements of seven chromosomes, 2n=14). Some wheat species are diploid, with two sets of chromosomes, but many are stable polyploids, with four sets of chromosomes ( tetraploid) or six ( hexaploid). In a small part of the general population, gluten – which comprises most of the protein in wheat – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.Įvolution Phylogeny Wheat origins by repeated hybridization and polyploidy. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. Globally, it is the leading source of vegetable proteins in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality (supplying essential amino acids). Wheat is an important source of carbohydrates. Global demand for wheat is increasing because of the usefulness of gluten to the food industry. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. In 2021, world wheat production was 771 million tonnes (850 million short tons), making it the second most-produced cereal after maize (known as corn in the US and Australia wheat is often called corn in other countries). World trade in wheat is greater than for all other crops combined. Wheat is grown on more land area than any other food crop (220.7 million hectares or 545 million acres in 2021). Botanically, the wheat kernel is a caryopsis, a type of fruit. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. ![]() The many species of wheat together make up the genus Triticum ( / ˈ t r ɪ t ɪ k ə m/) the most widely grown is common wheat ( T. Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food.
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