Wheat is perhaps the most important grain in the world. More of the world's farmland is devoted to wheat than to any other food crop. Wheat is an important source of carbohydrates, which people need for energy. It also has some protein, fiber, and small amounts of important B vitamins. Wheat is also easily stored and transported, and it can be processed into many different types of food.

Where wheat grows

Wheat can grow in a wide range of climates and soils, but it grows best in mild regions north of the equator. The two major types of the crop are winter wheat and spring wheat. They are grown in different areas depending on how severe the winter is. Within the broad winter and spring groups, there are thousands of varieties of wheat. Some are called hard wheat and others are called soft wheat. Hard wheat typically grows in dry climates. Soft wheat grows in areas with high levels of rainfall.

Major producers of wheat include China, India, the United States, Russia, France, and Canada. In the United States, the leading wheat producers include Kansas, North Dakota, Montana, Oklahoma, and Washington.

Physical features

Wheat is the starchy seed of grassy plants. The plants of common varieties grown in the United States reach 2 to 3 feet (61 to 91 centimeters) in height, but others may reach 5 feet (1.5 meters) or more. Most types of wheat have hollow stems with about six segments. Leaves grow at the joint between the segments. Wheat leaves may be short and wide or narrow and long. At the end of the stem, a structure called a head, or spike, develops. The spike is about 2 to 5 inches (5 to 13 centimeters) long and made up of 20 to 100 flowers. Along the spike in some varieties is a long, slender bristle called an awn.

A wheat kernel develops in each fertilized flower. The kernel has a long, oval shape with a crease along one side. It has a protective seed coat called bran. Within the kernel is a tiny plant called germ. Wheat kernels vary in color depending on the type of wheat. They may be dark reddish brown, brown, tan, white, cream, or yellowish.

How wheat is grown and harvested

Winter wheat and spring wheat are raised differently. Winter wheat is planted in the summer or fall. It grows a little in the fall and rests until spring, when it grows again. Winter wheat is typically harvested in summer. Where winters are harsh, spring wheat is planted in the spring. It is harvested in late summer or fall.

In North America farmers plant wheat in rows using a machine called a grain drill. This machine spaces the seeds and plants them at the correct depth. During the growing season farmers work to keep fields weeded and to eliminate insect pests and harmful diseases that could ruin their crop. Many use chemicals to kill pests and diseases. They also use fertilizers to add important nutrients to the soil.

Farmers harvest wheat using a machine called a combine. The combine cuts down the plant, gathers it up, and separates the seed from the rest of the plant. Today huge combines can harvest more than 200 acres (81 hectares) of wheat in one day.

Uses

Most of the world's wheat is used in foods. Wheat is eaten in many forms. Whole or coarsely chopped kernels are cooked and used as cereal and in soups and other foods. Rolled or flaked wheat is used in breads and breakfast foods. Wheat is also ground into flour for use in many different baked goods and breads. Hard wheats make fine bread flour because they are rich in gluten, a sticky substance that helps bread dough stretch and rise. They are also used in making pasta. Soft wheats are rich in starch and low in gluten. They are used in cakes, crackers, cookies, and pastries. Wheat flour is also used as a thickening agent in sauces. Wheat bran and wheat germ are sometimes added to baked goods for extra flavor and nutrition.

Wheat also has some uses around the farm. Some wheat is added to livestock feed. The dried plant is used as straw for animal bedding. Livestock animals sometimes graze on young wheat plants or eat the plant as hay.

History

Wheat is one of the oldest edible grains. Scientists believe it was grown as early as 9,000 years ago in the valley of the Euphrates River in the Middle East. The use of wheat spread from there into Europe and China, where it has been grown for perhaps 5,000 years. The early European settlers of North America grew some wheat. The crop was not widely grown in the United States, however, until varieties that could withstand harsh winters were brought to the Great Plains in the 1800s.