Lúa mìWheat小麦밀

Detailed description of wheat

Wheat (Triticum spp.)
1. Classification and origin
Family: Grasses (Poaceae), genus Triticum.
Origin: Wheat was domesticated about 10,000 years ago in the Fertile Crescent (Middle East, now Turkey, Syria and Iraq). It was one of humanity's first crops.
Main species:
Common wheat (T. aestivum) makes up about 95% of world production. It is used for bread, pastries and noodles.
Durum wheat (T. durum) has very hard, protein-rich grains. It is used for pasta and couscous.
Ancient wheats (spelt, emmer and einkorn) are rarely grown nowadays, but are common in organic foods.
2. Morphological characteristics
Stem: a hollow, jointed culm about 0.6–1.5 m tall.
Leaves: long and narrow, with parallel veins and a sheath that wraps the stem.
Roots: a fibrous root system that reaches 1–2 m deep.
Head: an upright spike made of many spikelet. Each spikelet has 2–5 florets. Some varieties have long awns.
Grain (kernel): oval-shaped, with a longitudinal groove on the ventral side. It can be golden-brown, red or white. The kernel has three parts:
Bran (~14%) is rich in fiber and minerals.
Endosperm (~83%) is mostly starch and gluten. This is the part milled into white flour.
Germ (~3%) is rich in vitamin E, B vitamins and fats.
3. Growing conditions
Climate: cool temperate. Wheat grows best at temperature of 15–25°C and can not tolerate hot, humid conditions.
Seasonal types:
Winter wheat is sown in autumn and harvested in early summer. It requires a cold period (vernalization) to flower.
Spring wheat is sown in spring and harvested in late summer.
Soil: well-drained loam with a pH of 6–7.5.
Rainfall: about 300–900 mm/year.
Growing period: 100–130 days for spring crop and up to 240 days or more for winter crop.
4. Nutritional value (per 100 g of whole grain)
Component Amount
Energy ~340 kcal
Carbohydrates ~72 g
Protein 10–15 g
Fiber ~11–12 g
Fat ~2 g
Minerals iron, magnesium, zinc, phosphorus, selenium
Vitamins B1, B3, B6, folate, E
Gluten is wheat's defining feature. It is a mix of proteins (gliadin and glutenin) that makes dough pliable and elastic, which lets bread rise. However, people with celiac disease or gluten sensitivity need to avoid wheat.

5. Uses
Food: bread, noodles, pasta, cookies, cakes, breakfast cereals, bulgur and couscous.
Beverages: wheat beer and some whiskies and vodkas.
Livestock feed: bran and lower-quality grain.
Industry: starch, industrial gluten and bioethanol. Rice straw is used as a material and for crafts.
6. Production and trade
Wheat has the largest cultivation area among food crops worldwide, covering approximately 220 million hectares. Its annual production ranges from 780 to 800 million tons.
Top producers: China, India, Russia, the USA, France, Canada, Ukraine and Australia.
Top exporters: Russia, the EU, Canada, Australia, the USA, Ukraine and Argentina.
Wheat provides about 20% of the calories and protein for the global population.
7. Wheat in Vietnam
The hot, humid tropical climate is unsuitable for large-scale wheat cultivation, so Vietnam imports almost all of its wheat, about 4–6 million ton per year.
The main suppliers are Australia, Canada, the USA, Russia, Brazil and Argentina.
The imported wheat is milled into flour for bread, instant noodles, confectionery and animal feed. Vietnam is one of the world's largest consumers of instant noodles.
8. Pests, diseases and challenges
Common diseases: rust (the Ug99 strain is especially dangerous), powdery mildew, Fusarium head blight (which produces the toxin DON) and leaf spot.
Pests: aphids, Hessian fly and stem borers.
Major challenges:
Climate change brings more heat waves and droughts.
Geopolitical conflicts such as the Russia–Ukraine war cause prices fluctuation.
The need to breed high-yielding, drought-tolerant, and disease-resistant varieties.