Wheat

What is Wheat?

Wheat belongs to the cereal family of plants. These can also includes corn, rye, oats and rice. Wheat is also known to be one of the first crops to be domesticated and is now grown worldwide for human consumption. 

Wheat is also a large source of vegetable protein in food. The protein is higher in wheat to what can be found in corn (maize) or rice. Due to the high level of protein, wheat has become a staple food used to make flour for:

  • Leavened, flat and steamed breads
  • Biscuits, cakes and cookies
  • Breakfast cereals
  • Pasta, noodles and couscous
  • Fermentation to make beer, other alcoholic beverages and biofuel.

Wheat requires a range of 110 to 130 days from planting to harvesting. This will depend heavily upon seed type, climate and soil conditions. For greater crop yields a producer will need to conduct spring fertilisers, herbicides, fungicides and growth regulators. These are regularly applied at the correct cycle of a crops development.

Uses of Wheat

Wheat can be used across a number of items in the production of consumables, these can include but not limited to, pasta, bread, cereals, crackers, biscuits, pancakes, cakes and gravy.

With wheat being used in a major part of the worlds diet, it is found in nearly all foods. The other by-products of wheat production can include wheat straw, this is used in livestock bedding. The forage can also be given to livestock as feed.

Wheat grain can also be used in the process of alcohol, starch for pastes, oil and gluten.  

Risks of Wheat

Cultivation risks associated with growing commodities like wheat are: low rain falls, insects, disease, temperature, wind and solar radiation. All these factors can affect the level of output a farm is able to produce hence affecting the futures pricing of the wheat.

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