It tells information about the fundamental analysis of wheat,,

1. FUNDAMENTAL ANALYSIS OF WHEAT
Wheat (Triticum spp.) is a cereal grain, (botanically, a type of fruit called
a caryopsis) originally from the Levant region of the Near East but now cultivated
worldwide. In 2013, world production of wheat was 713 million tons, making it the
third most-produced cereal after maize (1,016 million tons) and rice (745 million
tons). Wheat was the second most-produced cereal in 2009; world production in
that year was 682 million tons, after maize (817 million tons), and with rice as a
close third (679 million tons).
Major cultivated species of wheat
Hexaploid species
 Common wheat or bread wheat (T. aestivum) – A hexaploid species that
is the most widely cultivated in the world.
 Spelt (T. spelta) – Another hexaploid species cultivated in limited
quantities. Spelt is sometimes considered a subspecies of the closely related
species common wheat (T. aestivum), in which case its botanical name is
considered to be Triticum aestivum subsp. spelta.
Tetraploid species
 Durum (T. durum) – The only tetraploid form of wheat widely used today,
and the second most widely cultivated wheat.

2.  Emmer (T. dicoccon) – A tetraploid species, cultivated in ancient times but
no longer in widespread use.
 Khorasan (Triticum turgidum ssp. turanicum also called Triticum
turanicum) is a tetraploid wheat species. It is an ancient grain type;
Khorasan refers to a historical region in modern-day Afghanistan and the
northeast of Iran. This grain is twice the size of modern-day wheat and is
known for its rich nutty flavor.
Diploid species
 Einkorn (T. monococcum) – A diploid species with wild and cultivated
variants. Domesticated at the same time as emmer wheat, but never reached
the same importance.
Classes used in the United States:
 Durum – Very hard, translucent, light-colored grain used to
make semolina flour for pasta & bulghur; high in protein, specifically,
gluten protein.
 Hard Red Spring – Hard, brownish, high-protein wheat used for bread and
hard baked goods. Bread Flour and high-gluten flours are commonly made
from hard red spring wheat. It is primarily traded at the Minneapolis Grain
Exchange.
 Hard Red Winter – Hard, brownish, mellow high-protein wheat used for
bread, hard baked goods and as an adjunct in other flours to increase protein
in pastry flour for pie crusts. Some brands of unbleached all-purpose flours
are commonly made from hard red winter wheat alone. It is primarily traded

3. on the Kansas City Board of Trade. One variety is known as "turkey red
wheat", and was brought to Kansas by Mennonite immigrants from Russia.
 Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat
planted in dry, temperate areas. Used for bread and brewing.
 Soft White – Soft, light-colored, very low protein wheat grown in
temperate moist areas. Used for pie crusts and pastry. Pastry flour, for
example, is sometimes made from soft white winter wheat.
Red wheats may need bleaching; therefore, white wheats usually command
higher prices than red wheats on the commodities market.
Uses :
As food:
Raw wheat can be ground into flour or, using hard durum wheat only, can be
ground into semolina; germinated and dried creating malt; crushed or cut into
cracked wheat; parboiled (or steamed), dried, crushed and de-branned
into bulgur also known as groats. If the raw wheat is broken into parts at the
mill, as is usually done, the outer husk or bran can be used several ways. Wheat
is a major ingredient in such foods
as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes,
cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage),
and breakfast cereals (e.g., Wheatena, Cream of Wheat, Shredded Wheat,
and Wheaties).

4. Nutrition:
In 100 grams, wheat provides 327 calories and is an excellent source (more
than 19% of the Daily Value, DV) of multiple essential nutrients, such
as protein, dietary fiber, manganese, phosphorus and niacin Several B
vitamins and other dietary minerals are in significant content Wheat is 13%
water, 71% carbohydrates, 1.5% fat and 13% protein
Global Production
 China was the leading wheat producing country followed by India and
Russia.
 India’s share in global wheat production was recorded at 11.78 percent
in the year 2015-16.

5. India’s Wheat Area and Production during 2005-06 to 2015-16:
Major Exporters of Wheat

6. Major Importers of Wheat
India’s Top 10 Export Destinations

7. Domestic and International Price Movement
Trade Policy:
 Export Policy: Export of wheat is free under the extant export policy of
Government of India.
 Import Policy: Import of seeds is restricted. Whereas, import of wheat
for human consumption is permitted through State Trading Enterprises