Introduction

• It is the number one crop in the world.
• Ranks in the third position in Nepal in terms of cultivated area and production.
• It was originated in south-west Asia.

Importance

• Contains gluten protein which has important role in bakeries.
• Nutritional value : Carbohydrates 53-74 % , protein 12-20 % , fat 2% , mineral and vitamins.
• Contain higher amount of amino acids thiamine and niacin.
• Wheat bran and straw are used as livestock feed.
• Wheat straw is also used for mushroom cultivation , roofing material , bedding material , firing material.
• Product diversification : Bread , Chapaties , flake , noodles , biscuits , cake.

Family of wheat : Poaceae / Gramineae – Grass family.

Genus : Triticum

Total Species : 30

Economically there are 3 important species of wheat . They are :

I) Bread wheat / Common Wheat

Scientific name : Triticum aestivum.

ii) Dwarf wheat/ Macaroni wheat.

Iii) Diccom wheat.