Cultivation production and uses of wheat

Plant resources utilization

1. SUBJECT: PLANT RESOURCE UTILIZATION, PALYNOLOGY AND BIOSTATISTICS TOPIC : CULTIVATION PRODUCTION AND USES OF WHEAT Dr. Saurabh Kumar Head of Department Botany KCMT College, Bareilly [email protected]

2. PLANTS AND HUMAN WELFARE

3. A  Cereal  is any  grass  cultivated (grown) for the edible components of its  grain  ( botanically, a type of  fruit  called a  caryopsis ), composed of the  endosperm ,  germ , and  bran . The term may also refer to the resulting grain itself (specifically " cereal grain "). Cereal  grain crops  are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore  staple crops . Edible grains from other plant families, such as  buckwheat  ( Polygonaceae ),  quinoa  ( Amaranthaceae ) and  chia  ( Lamiaceae ), are referred to as  pseudocereals . The word  cereal  is derived from   Ceres , the Roman goddess of harvest and agriculture The first cereal grains were  domesticated  by early primitive humans. About 8,000 years ago , they were domesticated by ancient farming communities in the  Fertile Crescent   region.  Emmer wheat ,  einkorn wheat , and  barley  were three of the so-called  Neolithic founder crops   in the development of agriculture. Around the same time, millets and kinds of rice were starting to become domesticated in East Asia . Sorghum and millets were also being domesticated in sub-Saharan West Africa.

4. The cereals are the most important sources of plant food for man. They constitute the most important group in the food plants of India. The cereals are the members of family Poaceae or Graminea. There are six true cereals rice, wheat, maize, barley, oat and rye. They contain a high percentage of carbohydrates , together with a considerable amount of proteins and some fats . Even vitamins are present. Cereal grains have been a nutritional staple for thousands of years and are still the single most important source of calories for most of the world’s population Among the three primary grains (including rice and corn) that account for 90 percent of all cereal production today, wheat is our leading source of dietary protein . Wheat’s exceptional adaptability to a wide variety of growing conditions makes it the world’s most widely cultivated food plant . Every month of the year, a wheat crop is harvested somewhere.

5. ORIGIN OF WHEAT

6. The Wheat Plant Cultivated wheat varieties vary greatly, but all are annual grasses . Wheat’s principal parts are its roots, clums (stems), leaves and spikes (heads). Wheat’s kernels are the main part of the plant used as food. Each kernel, produced in the spikes at the top of the stems, contains a germ and serves as the seed of the plant. When wheat is threshed using modern equipment, its grains are beaten free from the other parts of the plant and separated from the wheat straw and chaff mechanically using screens and blasts of air. The straw is often used as feed and bedding for animals. Wheat Classification Wheat is classified according to the growing habits of the plant, color of the wheat kernel and texture/hardness of the ripened grain . There are distinct spring and winter types of wheat . Winter wheat is planted and starts to grow in the fall, goes into dormancy during the winter and is harvested the following year. Spring wheat is planted during its namesake season and harvested the same year. The bran layer of the wheat kernel can characteristically be divided into the colors of red and white. Red wheat is darker. White wheat is lighter in color and is a more specialized classification grown only in certain regions. Finally, wheat is divided according to whether it’s hard or soft . Hard wheat contain more protein and are used principally for bread flour or other products that require greater dough strength . Durum , a hard wheat, is used for pasta products. Soft wheats are lower in protein and milled primarily into flour for cakes, pastries and crackers.

7. A Caryopsis  is a type of simple dry frui t —one that is monocarpellate (formed from a single carpel) and  indehiscent  (not opening at maturity) and resembles an achene, except that in a caryopsis the  pericarp is fused with the thin seed coat typical of grasses and cereals. The caryopsis is popularly called a  grain   and is the fruit typical of the family Poaceae or Gramineae

8. Lifecycle of Wheat Plant

9. Einkorn  wheat   (one-grained  wheat ), Triticum monococcum , is believed to be the most ancient cultivated species of  wheat , and may be the species from which all cultivated  wheat  is descended. Studies suggest that einkorn  wheat  was cultivated in Southeastern Turkey from 10 and 40 thousand years ago. So while a human cell (diploid) has two copies of 23 chromosomes for a total of 46 chromosomes, a  wheat  cell ( hexaploid ) has six copies of its seven chromosomes ( 42 chromosomes total ). ... For gene sequencing purposes, that means  wheat  has 21 different chromosomes to map, because they come in pairs.

10. Modern wheat ear and grains; a, T. aestivum b, T. spelta

11. Breadwheat ,  Triticum aestivum , is an allopolyploid produced from two separate hybridisation events. Each hybridisation was followed by chromosome doubling in the new hybrid; this enables normal bivalent formation at meiosis and thus the production of fertile plants . The initial hybridisation , that occurred approximately 10,000 years ago , is believed to have been between the two grass species   T. urartu   (the A genome donor ), and  T. speltoides   (the B genome donor ). This new species would have been tetraploid (four complete genome complements) Hexaploid wheat arose as a result of a second hybridization between the new tetraploid and a third diploid species ,  T. tauschii   (the D genome donor ). Again, chromosome doubling must have occurred in order to produce a fertile individual. This new species would then have have 42 chromosomes ; that is, six complete genomes each of 7 chromosomes. EVOLUTION OF HEXAPLOID WHEAT

12. The major varieties of wheat cultivated are as follows: 1. Diploid species: Einkorn wheat ( Triticum monoccum ): It is a diploid species with wild and cultivated varieties. It was domesticated at the same time as emmer wheat, but never reached the same importance. 2.  Tetraploid species: Durum wheat ( Triticum durum ): This is the only tetraploid wheat grown in ancient times. 3. Hexaploid species: Bread wheat ( Triticum aestivum ): It is the most widely cultivated hexaploid species of wheat, commonly used variety in the world. Spelt wheat ( Triticum spelta ): It is also a hexalploid species but cultivated in limited quantities. Previously it was considered as a variety or subspecies of Bread wheat and called Triticum aestivum sub sp. spelta .

13. The nutrient contents of wheat, Nutritional value per 100 gm is Energy  — 1,368 Kj (327 Kcal) Carbohydrates  — 71.18 gm Sugar  — 0.41 Dietary fiber  — 12.2 gm Fat  — 1.54 gm Proteins  — 12.61 gm Vitamins and Minerals: Thiamine  ( Vit B 1 ) — 0.383 mg (33%) Riboflavin  ( Vit B 2 ) — 0.115 mg (10%) Niacin  ( Vit B 3 ) — 5.464 mg (36%) Pantothenic acid  ( Vit B 5 ) — 0.954 mg (19%) Vit .  B 6  — 0.3 mg (23%) Folate  ( Vit B 9 ) — 38 mg (10%) Vit .  E — 1.01 mg (7%) Vit .  K — 1.9 mg (2%) Calcium  (Ca) — 29 mg (3%) Magnesium  (Mg) — 126 mg (35%) Manganese  ( Mn ) — 3.985 mg (190%) Phosphorus  (P) — 288 mg (41%) Potassium  (K) — 363 mg (8%) Sodium  — 2 mg (0%) Zinc  — 2.65 mg (28%)

14. Cultivation Area: It is widely cultivated in Uttar Pradesh, Bihar, Punjab, Madhya Pradesh, Maharashtra, Haryana and Rajasthan. Indo- Gangetic Plain is the best wheat pro­ducing region. Climate: The following climatic conditions favour crop growth: Soil: Easily irrigable and drainable loamy or clay-loamy soil is suitable for cultiva­tion of wheat . Irrigation: For irrigated wheat, first irrigation should be given 20-25 days after sowing. Irrigation at tillering , heading and grain filling stages are essential.

15. Harvesting: When the grain is dead-ripe and the straw is golden yellow and brittle, harvesting is done. Generally it begins in mid-February and continues till April, depend­ing on variety. Threshing: Harvested grains are threshed by treading under the feet of cattle on a threshing floor or by pedal power threshers. Next winnowing is done with winnowing baskets.