Wheat | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-14

This is an audio version of the Wikipedia Article:
Wheat


00:01:44 1 Origin
00:05:22 2 Farming techniques
00:06:24 3 Genetics
00:12:59 4 Plant breeding
00:15:23 4.1 Hybrid wheat
00:16:30 5 Hulled versus free-threshing wheat
00:17:28 6 Naming
00:19:01 6.1 Major cultivated species of wheat
00:20:25 6.2 Classes used in North America
00:22:13 7 As a food
00:23:16 7.1 Nutrition
00:25:48 7.2 Worldwide consumption
00:26:57 7.3 Health effects
00:28:54 7.3.1 Concerns
00:29:41 7.4 Comparison with other staple foods
00:30:27 8 Commercial use
00:32:31 9 Production and consumption
00:33:05 9.1 Historical factors
00:34:38 9.2 Farming systems
00:36:34 9.3 Geographical variation
00:37:59 9.4 Most productive
00:38:30 9.5 Futures contracts
00:38:53 10 Agronomy
00:39:02 10.1 Crop development
00:40:36 11 Diseases
00:42:12 11.1 Pests
00:43:43 12 See also



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SUMMARY
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Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).
The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.
Wheat is grown on more land area than any other food crop (220.4 million hectares, 2014). World trade in wheat is greater than for all other crops combined. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals  but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.