brief account of wheat?
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Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum). ... World trade in wheat is greater than for all other crops combined.
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Wheat has been cultivated for more than 10,000 years, beginning in the Fertile Crescent and arriving in the UK around 5,000 years ago. Milling wheat for flour only became common in the 12th century, but by the turn of the 19th century, wheat was the UK’s most significant crop grown for human consumption. However, this wheat was very different to the crops that fill our fields today – the ears would tower over our modern dwarf varieties, commonly reaching 160 centimetres tall, and with great genetic diversity. These ‘landrace’ varieties were created by generations of natural selection and farmers saving diverse seed year after year. Over time, the landrace would become adapted to the specific soil and climate of the region, as the genotypes that do best in those environments became more prevalent. However, the pursuit of higher yields and industrialisation of agriculture over the past 150 years has meant these ancient varieties have been lost from our fields and all that remains of these traditional landraces is a handful of seeds that make up a series of entries, known as accessions, in gene-banks around the world.
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