Wheat

Growing wheat requires good soil quality, adequate rainfall, and sunlight. The main growing countries are China, India, the USA, Russia and France. Wheat is usually sown in the fall and harvested in the spring.

Wheat is also an important raw material for animal feed production and is grown in agriculture for soil improvement and as a cover crop.

In recent years, wheat has lost popularity due to concerns about gluten intolerance and wheat allergies. Nevertheless, wheat remains one of the most important grains worldwide and plays a crucial role in nutrition and agriculture.

origin of wheat

The exact origin of wheat is not clear, as it is an ancient crop that has been cultivated for thousands of years. However, wheat is believed to have originally come from the Middle East, specifically the area of ​​the so-called "Fertile Crescent," which stretches across parts of modern-day Iraq, Syria, Turkey, and Iran.

Archaeological finds indicate that wheat was already being cultivated by people in this region around 10.000 years ago. The first varieties of wheat are believed to have evolved from wild grasses selectively bred by humans for larger grains and better harvests.

From there, wheat cultivation spread to other parts of the world over time. For example, the ancient Egyptians were known for growing wheat along the Nile. Wheat also reached Europe and Asia, eventually becoming one of the most important grains in the world.

Nowadays, wheat is grown in many different countries, with China, India, the USA, Russia and France are among the largest producers. Farming methods and varieties may vary by region, but wheat remains an important crop in many parts of the world.

Wheat species and varieties

There are different types and varieties of wheat, which differ in their properties and uses. Here are some of the most famous:

• Soft wheat (Triticum aestivum): Soft wheat is the most commonly cultivated type of wheat and is mainly used to make flour. It has a lower protein content compared to durum wheat, making it good for making bread, pastries, cookies, and other baked goods.
• Durum wheat (Triticum durum): Durum wheat has a higher protein content and better stickiness than soft wheat. It is mainly used to make pasta such as pasta, couscous and bulgur. Durum wheat is also known for its good heat resistance and is often grown in hot and dry regions.
• Spelled (Triticum spelta): Spelled is an older wheat variety that has regained popularity in recent years. It contains more protein, fiber and minerals than soft wheat and is often considered a healthier alternative. Spelled is used to make bread, pastries, pasta and muesli.
• Emmer (Triticum dicoccum): Emmer is another ancient wheat variety that is closely related to spelt. It has a higher protein content than soft wheat and is often used to make whole grains.
• Kamut (Triticum turgidum): Kamut is a registered trademark for a special variety of durum wheat. It has a higher protein content than common wheat and is often used to make bread, pastries and cereal products.
• Einkorn (Triticum monococcum): Einkorn is one of the oldest known types of wheat and has a low gluten content. It is often used to make whole grains and special diet products.

These are just a few examples of wheat species and varieties. There are many other regional and specialty varieties that are grown and used in different parts of the world.

Chemical ZusaComposition and nutritional value of wheat

Wheat is a grain that contains a variety of nutrients. Here is some information about the chemical Zusacomposition and nutritional value of wheat:

• Carbohydrates: Wheat consists mainly of carbohydrates, especially starches. These carbohydrates are an important source of energy for the body.
• Proteins: Wheat also contains proteins, which are made up of amino acids. These proteins are important for building and repairing tissues in the body. Wheat proteins contain gluten, which can be problematic for people with celiac disease or gluten intolerance.
• Fiber: Wheat is high in fiber, especially insoluble fiber like cellulose and lignin. Fiber is important for healthy digestion and may help regulate blood sugar levels and reduce the risk of heart disease.
• Vitamins: Wheat contains various vitamins, including vitamin E, B vitamins such as thiamine, riboflavin and niacin, and folic acid. These vitamins play an important role in metabolism and in maintaining good health.
• Minerals: Wheat also contains various minerals such as iron, magnesium, zinc and phosphorus. These minerals are important for the functioning of the body and help maintain a healthy bone and immune system.

The nutritional value of wheat varies depending on the variety and processing. Whole wheat, which contains the entire grain, including the outer layers and germ, is typically more nutritious than refined wheat products like white flour. Whole wheat contains more fiber, vitamins and minerals. It's important to note that wheat also contains gluten, which can be problematic for people with celiac disease or gluten intolerance. It is important for these people to switch to gluten-free alternatives.

Wheat products include a variety of foods made from wheat. Here are some common wheat products:

• Bread: Bread is one of the most well-known wheat products and is made from wheat flour, water, yeast and salt.
• Pasta: Pasta is made from durum wheat flour and water and comes in various forms such as spaghetti, penne, fusilli, etc.
• Pastries: Pastries like biscuits, cakes, muffins, and croissants are often made with wheat flour, sugar, butter, and other ingredients.
• Granola and Grains: Granola and grain products like rolled oats, corn flakes, and wheat bran are often made from wheat or a blend of grains.
• Flour: Wheat flour is used as a basic ingredient in many baked goods and comes in several varieties such as all-purpose flour, whole wheat flour, and bread flour.

Quality criteria for wheat

Various criteria are taken into account when assessing the quality of wheat. Here are some of the most important quality criteria for wheat:

• Protein content: The protein content is an important indicator of the baking quality of wheat. A higher protein content leads to a stronger gluten network, which is important for the elasticity and structure of doughs.
• Gluten quality: Gluten is a protein that is formed when wheat dough is kneaded. The quality of the gluten affects the elasticity, stretchability and stability of the dough. Wheat with a strong gluten is suitable for making bread and other baked goods.
• Falling number: The falling number is a measure of the enzyme activity in wheat. It indicates how quickly dough falls when mixed with water. A low falling number can indicate high enzyme activity, which can lead to poor baking quality.
• Moisture Content: The moisture content of wheat is important to ensure shelf life and shelf life. Too high a moisture content can lead to mold growth, while too low a moisture content can make processing difficult.
• Grain size and hardness: The grain size and hardness influence the processing properties of the wheat. Durum wheat is often used to make pasta, while soft wheat is good for bread and pastries.
• Pollutant content: The content of pollutants such as mycotoxins (eg aflatoxins) and heavy metals is an important aspect of wheat quality. High levels of pollutants can pose health risks and limit the use of wheat.
• Purity: The purity of wheat refers to the presence of contaminants such as weed seeds, mold, or other grains. A high degree of purity is important to ensure the quality and taste of the end products.

These quality criteria are used by farmers, traders, mills and food manufacturers to assess the quality of wheat and ensure it meets processing and consumption requirements.

use of wheat

Because of its versatility, wheat is used in various areas. Here are some of the main uses of wheat:

• Food: Wheat is an important grain in human nutrition. It is used in the production of bread, pastries, pasta, muesli, grain products and many other foods. Wheat flour is a basic ingredient in many recipes and is used to make batters, sauces and other foods.
• Animal Feed: Wheat is also used as feed for livestock such as cattle, pigs, and poultry. It contains nutrients such as proteins, carbohydrates and fiber that contribute to the nutrition of animals.
• Bioethanol: Wheat can be used to produce Bioethanol used as a renewable energy source in the fuel industry. The fermentation of wheat starch produces ethanol, which can be used as fuelusatz or as a substitute for fossil fuels.
• Straw: The straw from wheat harvesting is often used as bedding for animals or can be used to make paper, pulp, insulation, and other products.
• Industrial Applications: Wheat can also be used in industry, for example to make glue, paint, varnish, textiles and other products.
• Export: Wheat is an important export item for many countries. Countries with high wheat production often export large quantities of wheat to meet international market demand.

The use of wheat varies by region, culture, and economic system. In many countries, wheat is a staple food and plays an important role in food security and trade.

Wheat cultivation in Ukraine, Kazakhstan and Europe

Wheat cultivation in Ukraine, Kazakhstan and Europe plays an important role in global wheat production.

Ukraine is one of the largest wheat producers in the world. The country has fertile farmland and a favorable climate for growing wheat. The Ukrainian government has encouraged wheat cultivation in recent years and greatly increased wheat exports. The main growing areas are in central and southern Ukraine, where the soil and climate are particularly suitable for wheat cultivation.

Kazakhstan is another major wheat producer in the region. The country has large agricultural areas and a continental climate suitable for growing wheat. Kazakhstan has a long tradition of growing wheat and exports a large part of its production. The main growing areas are in the northern and central regions of the country.

Europe is a major wheat growing region, particularly in countries like France, Germany, Russia, Poland and the UK. European countries have different climatic conditions and farming methods that affect wheat cultivation. In some countries wheat is grown as a main crop, while in other countries wheat is grown as a side crop or as part of a crop rotation. Europe is both a large producer and consumer of wheat, with some production destined for export.

Wheat cultivation in these regions is influenced by various factors including climate, soil quality, agricultural practices, government policies and market demand. Wheat production in Ukraine, Kazakhstan and Europe contributes to the global supply of wheat, affecting prices and trade in the international market.

Wheat price dynamics in the world over the last 10 years

Wheat price dynamics in the world over the last 10 years have been influenced by various factors. Here are some key developments:

• 2011-2012: In 2011 and 2012, wheat prices rose sharply due to several factors. These included droughts in important wheat-growing regions such as the USA, Russia and Australia, which led to crop failures. Rising demand for wheat from emerging economies like China and India also contributed to the price hike.
• 2013-2014: Wheat prices fell in 2013 and 2014 as harvest conditions improved and global wheat production increased. The increased production in countries like the USA, Russia and the European Union led to oversupply and a fall in prices.
• 2015-2016: Wheat prices remained relatively stable in 2015 and 2016. Although there were some regional weather variations affecting harvests, the impact was offset by the global wheat glut.
• 2017-2018: Wheat prices rose again in 2017 and 2018 due to drought and dryness in key wheat-growing regions such as the USA, Australia and the European Union led to crop failures. Rising demand for wheat from Asia, especially China, also contributed to the price increase.
• 2019-2020: Wheat prices remained relatively stable in 2019 and 2020. Although there were some regional weather variability affecting harvests, the impact was again offset by the global wheat glut.

Prospects of wheat cultivation

The perspectives of wheat cultivation are promising as wheat is one of the most important cereals worldwide and there is a high demand for both human consumption and animal feed. Here are some perspectives for growing wheat:

• Population growth: The world's population is steadily increasing, and with it the need for food, including grains such as wheat. Wheat is an important food source for many people around the world, especially in countries with a high consumption of bread, pasta and other wheat products.
• Diet Trends: Health awareness and diet trends have led to wheat products such as whole grain bread and pasta becoming increasingly popular. This has increased the demand for high quality wheat to be used in the manufacture of these products.
• Animal Feed: Wheat is also used in animal feed, especially in the poultry and swine industries. The increasing demand for meat products worldwide leads to an increased need for wheat as animal feed.
• Export Opportunities: Countries with strong wheat production have good export opportunities as wheat is traded on the international market. The increasing demand for wheat from emerging economies such as China and India offers additional sales opportunities for wheat producers.
• Climate change: Climate change poses a challenge for wheat cultivation, as the climatic conditions in many growing regions are changing. It is expected that wheat growing regions may shift in the future, bringing new opportunities and risks for wheat growing.

It is important to note that wheat growing prospects depend on many factors, including weather conditions, crop yields, demand and supply relationships, trade policies, and technological developments. Farmers must adapt to these changes and adopt sustainable farming practices to ensure the long-term viability of growing wheat.