spring wheat is grown in
Answers
Explanation:
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.[2][3][4] The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.
Wheat
Wheat close-up.JPG
Scientific classificatione
Kingdom:
Plantae
Clade:
Tracheophytes
Clade:
Angiosperms
Clade:
Monocots
Clade:
Commelinids
Order:
Poales
Family:
Poaceae
Subfamily:
Pooideae
Supertribe:
Triticodae
Tribe:
Triticeae
Genus:
Triticum
L.
Type species
Triticum aestivum
L.[1]
Species
T. aestivum
T. aethiopicum
T. araraticum
T. boeoticum
T. carthlicum
T. compactum
T. dicoccoides
T. dicoccon
T. durum
T. ispahanicum
T. karamyschevii
T. macha
T. militinae
T. monococcum
T. polonicum
T. spelta
T. sphaerococcum
T. timopheevii
T. turanicum
T. turgidum
T. urartu
T. vavilovii
T. zhukovskyi
References:
Serial No. 42236 ITIS 2002-09-22
Wheat is grown on more land area than any other food crop (220.4 million hectares, 2014).[5] World trade in wheat is greater than for all other crops combined.[6] In 2017, world production of wheat was 772 million tonnes, with a forecast of 2019 production at 766 million tonnes,[7] making it the second most-produced cereal after maize.[7][8] 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.[9] Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.[10][11]
Wheat is an important source of carbohydrates.[10] Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals[12] but relatively low in protein quality for supplying essential amino acids.[13][14] When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.[10]
In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.[15]
Answer:
Hard red spring wheat is most commonly grown in North Dakota, the leading wheat-producing state. It is also grown in Montana, South Dakota and Minnesota. The wheat is then kept for domestic use and is also exported to over 70 foreign countries, with Asia importing over half of all the U.S. spring wheat exports.