UTILISATION
Seed/grain: wheat has become increasingly important in many tropical countries
and has partly replaced other cereals in the diet in many areas. The amount and
quality of gluten is the most important factor for wheat flour. The percentage of
gluten increases with short ripening periods, and decreases with long ones. The
protein content depends (apart from the variety) mainly on environmental
conditions such as day length, temperature, soil moisture and nutrients.
A small amount of wheat grain is used in industry for the production of starch,
paste, malt, dextrose, gluten, alcohol and other products. Wheat germ oil is
traded to a small extent; it is highly unsaturated and is a rich source of Vitamin E.
Whole plant: one recent trend in mixed (crop and animal) farming systems is to
cut wholecrop wheat at about 50% moisture and ensile the crop for high energy
animal forage.
Straw: used for thatching rooves, for fuel and for making baskets. Wheat straw
is a good quality animal food, and also makes good bedding for animals (though
barley straw is preferable).
LIMITATIONS
races and thereby overcome the plants resistance which has been bred into new
sometimes difficult to predict; the correct usage of fertiliser on wheat often
also promote adverse reactions to gluten, while oats and barley have a variable,
unproven effect. Maize and rice do not have this problem.
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varieties by plant breeders.
windy, rainy conditions.
The plants are intolerant of poorly drained soils.
Wheat responds to fertiliser applications in various ways, which are
Wheat is susceptible to many diseases, which can often rapidly produce new
Many varieties, especially older and taller ones, tend to lodge in fertile and/or
Allergy to gluten in the diet happens with some children and adults. Rye can
depends on a farmer’s ability to predict rainfall.
GROWING FOOD – THE FOOD PRODUCTION HANDBOOK
