Wheat Plant: How to Grow better

Wheat Plant (Triticum Spp.) is among the world’s most Important cereal crops. It has been cultivated for thousands of years and serves as a staple diet for a large fraction of the people. In this document, a detailed study of the wheat plant biological features, its growth cycle and phases, its classification, its cultivation, and its role in the global economy agricultural sector will be analyzed.

Wheat plant belongs to the Poaceae family and is classified under the genus Triticum. The most popularly cultivated species are Triticum Aestivum (bread wheat), Triticum durum (durum wheat), and Triticum compactum (club wheat). The wheat plant has the following main structures.

• Roots: Absorption of water and nutrients is done by fiber roots.
• Stem: Stem consists of a hollow section with nodes and internodes which provides structural support.
• Leaves: They are long, narrow and parallel veined aiding in photosynthesis.
• Inflorescence: Wheat plant has a spikelet inflorescence. Individual flowers are able to produce grains.
• Grain: The bran, germ, and endosperm all compose the wheat kernel, also known as caryopsis, which is the edible part of the plant.

• Germination: Sprouting begins as water is absorbed by the seed.
• Seedling Stage: Roots start getting developed, and the very first leaves appear.
• Tillering: The propagation of the plant base leads to the formation of multiple shoots, or in other words tillers.
• Stem Elongation: A further increase in the height of the plant occurs through the lengthening of the internodes.
• Booting Stage: The flag leaf’s sheath encloses the spike which is undergoing further development.
• Heading: The sheath completely opens up, giving way to the spike.
• Flowering (Anthesis): The process of fertilization happens post pollination.
• Grain Filling: The development of the kernel starts off and it begins to gather starch and proteins.
• Maturity: Before harvesting, the plant undergoes the process of hardening the grains, also known as maturity.

• Based on texture, applications, growth, and habits patterns, they can be classified into:
• Hard Red Winter Wheat: Grown in temperate zones, used for making bread.
• Hard Red Spring Wheat: Ideal for producing baked food as it contains a high amount of proteins.
• Soft Red Winter Wheat: Best suited for biscuits and pastries.
• Durum Wheat: Appropriate for pasta production as it’s high in gluten.
• White Wheat: Granules of the cereal, and noodles are best suited with this.
• Emmer, Spelt, and Einkorn: Ancient wheat varieties with distinct nutritional profiles do not make the cut for gluten free diets.

Wheat plant cultivation is agriculturally influenced by weather, soil and other farming activities:

• Climate Requirements: A region with moderate temperatures (10-25 degrees Celsius) and rainfall (300-900 mm each year) is most suitable for growing wheat.
• Soil Requirements: Ideal soils for wheat cultivation should be well drained loamy or clay-loam soils with moderate acidity having pH value of 6-7.5.
• Broadcasting: Seeds are distributed either manually or mechanically.
• Drilling: Seeds are sown in rows at specific depth.
• Zero Tillage: A method of sowing when the seeds are placed in the ground without plowing it over first.
• Fertilization: Nitrogen, oxygen, and potassium are important for healthy growth.

• Crop Rotation: Intercrop wheat with legumes, because they do not sustain pests and harm during the life cycle.
• Resistant Varieties: Use pest and disease resistive varieties of wheat.
• Early/Late Planting: Schedule planting to avoid times of peak pest activity.
• Adequate field hygiene: Get rid of crop residues, weeds, and volunteer wheat plants to decrease the potential region of pest breeding.
• Proportional Fertilizer Application: Excess nitrogen attracts aphids and fungal infections.

• Deep Plowing: Level of mechanization in crop production that incorporates all deterred land utilizing construction activities like growth of microorganisms.
• Trap Crops: A crop grown for the purpose of attracting specific pest insects away from other crops.
• Hand Wiping: Effective removal of manual weeds or agricultural pests for small infestations.

• Ladybird beetles, lacewings, and parasitic wasps are natural predators of aphids.
• Ground beetles and birds eat armyworms as well as cutworms.

• Selective & Low Toxicity Insecticides: Recommended when the pest population has increased and appears to be beyond economic control.
• Fungicides & Herbicides: Control weeds and diseases as for some crops these are a threat for novel crops.
• Pesticide Rotation: Using different classes of chemicals in order to prevent resistance.

• Pest Scouting and Monitoring: Use weather activated insect models predict pest outbreaks and pheromone and sticky traps.
• Action Thresholds: Control measures are implemented only after pests surpass the economic injury threshold.

• Beneficial Insect Conservation: Avoid broad-spectrum pesticides that destroy natural enemies of pests.
• Chemical Runoff Mitigation: Buffer strips and conservation tillage are employed to safeguard water bodies from pollution.
• Precision Agriculture Adoption: Employ satellites and drones to efficiently identify and target areas that are increasingly affected by pests.

It is cultivated in all temperate parts of the world. Leading wheat growing countries are China, India, Russia, United States, France, and Canada. The best loam soils with well-defined drainage together with moderate temperatures range of 10 to 24 degree celsius and moderate rainfall of 300 to 900 mm per year makes for optimal conditions for wheat farming.

Wheat plant emerges through various aerial and underground changes.

• Germination: Sprouting after seed is soaked in water.
• Tillering: Formation of new shoots from the primary stem base.
• Stem Elongation: Increase in overall height of the plant.
• Booting: The portion of the stem which bears the flower separates out from the other parts.
• Heading & Flowering: Last stage of stem growth; flowering begins with the emergence of head and proceeds with pollination.
• Grain Filling: Developing seeds undergo maturation with an increase in bulk.
• Maturity & Harvesting: Makes the final grain ready for harvesting and the plant becomes dryer before undergoing the harvesting stage.

• Conventional Farming: The approach that seeks to promote maximum productivity through the use of chemical fertilizers and pesticides is known as conventional farming.
• Organic Farming: Uses natural compost and crop rotation systems.
• Rainfed and Irrigated Farming: Wheat can be grown using irrigation methods or be completely dependent on rain only.
• Precision Agriculture: The use of technology, for example, through satellite imaging and A. I, to improve growth conditions of crops is called precision agriculture.

Wheat plant harvesting pertains to cutting, gathering, and storing of grains which have matured. The process consists of a few essential steps:

• The ideal time for harvesting wheat plant is when kernels feel solid and the moisture content is around 12 to 15 percent.
• The crop turns golden yellow, and the kernels are firm but not overly brittle.

• This method is common in traditional farming or small family farms.
• Farmers cut wheat plant stems using sickles.
• Wheat is collected and left in the field to dry prior to thrashing.

• Modern farming uses combine harvesters.
• The combine harvester cuts, threshes, and winnows wheat all at once.
• This technique is more efficient and helps in minimizing grain waste.

• This step separates the dust of wheat from the straw with the use of a winnower or wind.
• Bundles are hit on rough surfaces for manual threshing.
• This process is most efficiently conducted by machines such as a combine harvester.

• Used to remove waste from grains.
• Usually done by throwing the blend into the air, allowing the breeze to blow away the husk.
• Mechanized winnowers of today do the job in a fraction of the time.

• After harvesting, the wheat plant is further dried to ensure moisture levels are lowered to 10-12% to ensure safe storage.
• They can be sun dried or used mechanical dryers for drying.

• Grains are stored in silos, traditional granaries, and commercial warehouses.
• Grains undergo preservation or fumigation to protect them from pest and moisture damage.

Wheat serves multiple purposes in both food and non-food sectors:

• Flour Production: Wheat is ground into flour in the form of wheat flour which is used for bread, cake, pasta, and biscuit baking.
• Breakfast Cereals: Used in making cereals such as wheat flakes and porridge.
• Fermented Products: Wheat is used to make alcoholic beverages like beer and whiskey.
• Snacks & Confectionery: Used in manufacturing crackers, pretzel, and cookies.
• Gluten & Starch Extraction: Sauces and soups are thickened by using in starch.

• Animal Feed: Byproducts made from wheat can be utilized as animal feed for livestock.
• Cosmetic & Pharmaceutical Industry: Wheat germ oil is used in various facial care products.
• Biofuel Production: Bioethanol can be produced from wheat straw.
• Paper & Packaging: Eco friendly packages can be manufactured from wheat straw.

Wheat serves as a staple grain that offers vital nutrients and energy to millions of people globally. Here is an analysis of its nutritional aspects.

• Calories: ~340.
• Carbohydrates: ~71g (mainly starch and some fiber).
• Protein: ~13g (contains gluten).
• Fat: ~2.5g.
• Dietary Fiber: ~10g (primarily insoluble fiber which aid digestion)

• B Vitamins (B1 – Thiamine, B2 – Riboflavin, B3 – Niacin, B6, Folate) – are crucial in energy metabolism and brain functioning.
• Vitamin E (small amounts offer antioxidant support).

• Iron – A crucial component in the synthesis of red blood cells.
• Magnesium – essential for muscle and nerve function.
• Zinc – helps in strengthening the immune system.
• Phosphorus – vital for bone health and energy metabolism.
• Selenium – antioxidant that is helpful for immune health.
• Potassium – assists in the control of liquid balance and muscular contractions.

• Energy Source: Whole wheat provides a source of complex carbohydrates that provides long-lasting energy.
• Heart Health: Whole wheat is beneficial for heart health since its high fiber content aids in reducing cholesterol levels.
• Digestive Health: Fiber improves gut health and curbs constipation.
• Weight Management: Protein and fiber increase fullness, making them beneficial for staying lean.
• Blood Sugar Control: Whole wheat has a lower glycemic index than refined wheat, helping manage blood sugar levels.

• Whole Wheat Flour – retains all nutrients.
• Refined Flour (White Flour) – lower in fiber and micronutrients due to bran and germ removal.
• Wheat Bran – high in fiber.
• Wheat Germ – nutrient-rich part with proteins, vitamins, and healthy fats.

• Oldest Cultivated Crop: Over 10,000 years ago, wheat was cultivated in the fertile crescent region.
• Wheat Feeds Billions: More than 35% of people around the world rely on wheat-based food products as a dietary staple.
• Wheat Genes vs. Human Genes: Comparatively to the human genome, the wheat genome is five times larger.
• Wheat & Climate Change: Genetically altered and drought-resistant strains of wheat are being created in order to manage the impacts of climate change.
• Global Trade Commodity: Wheat plant stands as one of the most dominant products that are traded across nations.

Wheat plant is an example of an annual plant falling under the Poaceae family, which is the grass family. Its classification as an herbaceous plants as opposed to tree-like perrenials stems from a number of distinctions.

• Trees, by definition, means they are “perennial,” living for an indefinite life while being able to continually grow and shed leaves, flowers, or fruits during various seasons.
• Conversely, wheat plant is classified as an “annual plant” as it completes its germination and seed production cycle within a single season, after which, the plant dies.

• Consisting of herbaceous stems, wheat plant is comparatively shorter than trees with a ceiling of four feet. At this level, branches can spread out, but due to its non-woody structure, it does not support a large stature.
• Correspondingly, due to their vast structure and need for support, trees tend to have a sturdy wooden trunk.

• Like trees with an extensive root systems, wheat plant has a different form of anchoring called the fibrous system.

• Lastly, the classification of an annual wheat plant is further substantiated by the reproduction method. While trees use fruits, seeds, and cones, wheat spices can be harvested and used as food.

• Wheat plant is harvested for its cereal which is later transformed into flour, baked goods, or other consumables.
• Trees are cultivated for their timber, seeds are used for planting, produce oxygen, aids the environment, such as giving shade and decreasing carbon dioxide.

Largest shares of wheat in Bangladesh are cultivated. Below the names are:

• Rajshahi
• Dinajpur,
• Rangpur,
• Jessore and
• Kushtia. 

• Wheat cultivation requires a cool dry breathing space,**especially for its primary growth stages.
• Preferred land regions for wheat are Loamy or sandy-loam soils with high aeration.
• It is primarily cultivated during the Rabi season in November to April where there are lower temperatures.

The country stands as one of the most important wheat producing countries in the global market, but that does not come without its challenges:

• Climatic changes: changing weather conditions along with inconsistent seasonal rains do not favor wheat output.
• Wheat Blast Disease (A fungal infection): A paramount nuisance to crops during the yielding period.
• Wheat is cultivated in many countries across the globe and taking steps towards maximizing it’s yield will engage sustainable alteration in weather conditions.
• Competition with Rice: Farmers prefer planting rice as it is more marketable and has higher yields.
• Limited Land Availability: Being the most fertile crop, rice is allocated greater area under cultivation which in turn decreases the area allocated for wheat.

To combat these issues, the Bangladesh Agricultural Research Institute (BARI) has been trying to develop high yielding heat tolerant and disease resistant cultivators of wheat which should be relatively easy to tend. The government also supports wheat farmers with fertilizer, irrigation, and improved seeds.

Bangladesh’s inability to produce sufficient amounts of wheat leads it to import large portions of it from Russia, Ukraine area, and even India and Canada. Wheat is needed in large quantities for making bread, biscuits, noodles and all its other bakery products.

Of course, wheat is planted within Bangladesh’s borders, particularly in the northern and western parts of the country during wintertime. However, owing to climate, land constraints, and competition with rice, the country is still dependent on sourcing the wheat from other countries.

Every part of the wheat plant can be used for different purposes, from food production to various industrial uses. Here are some considerations regarding the uses of wheat both as a plant and food:

There are different types of wheat, which are differentiated by their texture, color and seasons of cultivation:

• Hard Wheat: Used in the making of bread and pasta, contains high amounts of protein and gluten (for example, Hard Red Winter, Hard Red Spring).
• Soft Wheat: Lower protein content, used in the making of pastries and cake. (for example Soft Red Winter, Soft White).

• Wheat variety best suited for the cooking of pasta and semolina. They are rich in gluten and protein.

• This provides a less intense taste preference and is great for baking noodles and bread.

• Einkorn, Emmer, Spelt, Khorasan: Older standing wheat variants distinguished by their nutritional value.