Wheat myth debunked by a major new study

The myth that modern wheat varieties are more heavily reliant on pesticides and fertilisers is debunked by new research published in Nature Plants today.

Climate change will cut crop yields: study

Climate change will have a negative effect on key crops such as wheat, rice, and maize, according to a major scientific report out Tuesday that reviewed 70 prior studies on global warming and agriculture.

What the wheat genome tells us about wars

First they mapped the genome of wheat; now they have reconstructed its breeding history. Joining forces with other European researchers, scientists at the Helmholtz Zentrum M√ľnchen have examined the genetic diversity of ...

Could non-gluten proteins play a role in celiac disease?

Although gluten-free foods are trendy among the health-conscious, they are necessary for those with celiac disease. But gluten, the primary trigger for health problems in these patients, may not be the only culprit. Scientists ...

page 1 from 23

Wheat

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:   ITIS 42236 2002-09-22

Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; biscuits, cookies, cakes, breakfast cereal, pasta, juice, noodles, and couscous; and for fermentation to make beer, alcohol, vodka, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch.

Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100 to 200 people has Celiac disease, a condition which results from an immune system response to a protein found in wheat: gluten (based on figures for the United States).

This text uses material from Wikipedia, licensed under CC BY-SA