Classification of Wheat Varieties and Their Uses II Botany Notes II Economic Botany II Agriculture Notes II Plant Breeding Notes II Study material

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  • Wheat: A cereal grain considered one of the oldest cultivated crops, pivotal in global food security.
  • Types of Wheat:
  • Several key species include Common wheat (T. aestivum), Durum (T. durum), Einkorn (T. monococcum), Emmer (T. dicoccum), and Spelt (T. spelta).
    • Common Wheat (T. aestivum): Also known as Bread wheat, a hexaploid species, and the most widely cultivated wheat globally. Predominant due to its adaptability, suited for different climates and soils
    • Durum Wheat (T. durum): A tetraploid species, known for producing semolina flour used in pasta, and the second most cultivated wheat. Used mainly for pasta due to its high gluten content
    • Einkorn Wheat (T. monococcum): A diploid species with both wild and cultivated forms, less significant than modern wheat varieties.
    • Emmer Wheat (T. dicoccum): An ancient tetraploid wheat species, less commonly cultivated today.
    • Spelt Wheat (T. spelta): A hexaploid species still cultivated in niche markets.
    • Club Wheat (Triticum compactum): Known for its low protein content, suitable for pastry flour.

  • Polyploidy in Wheat:

    • Wheat varieties differ in their chromosome numbers.
    • Hexaploid (6 sets of chromosomes): e.g., Common wheat and Spelt.
    • Tetraploid (4 sets of chromosomes): e.g., Durum and Emmer.
    • Diploid (2 sets of chromosomes): e.g., Einkorn.


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