Historic documents confirm that wheat is the earliest field crop used for human food processing.
It also became the leading grain used for human consumption due to its nutritive profile and relatively easy harvesting, storing, transportation and processing, as compared to other grain.
The earliest varieties, grown 12,000 – 17,000 years ago in Near East, were Triticum monococcum (einkorn) and Triticum dicoccum (emmer).
Continue breeding resulted for the cultivation of wheat.
The main wheat varieties grown today are Triticum aestivum, subspecies vulgare, which is a hexaploid with six groups of seven chromosomes in each group.
This species includes hard red winter, hard red spring, soft red winter, and white wheat.
Another wheat durum is a tetraploid, containing four groups of seven chromosomes totaling 28 chromosomes.
The botanical name of durum whet is Triticum durum.
A limited are is planted with soft white wheat variety of Triticum aestivum, subspecies compactum, commonly known as club wheat.
Currently about 4000 different wheat varieties are grown around the world.
The Origin of Wheat
