Introduction
Wheat is one of the most widely grown cereals in the world. An essential source of food and feed, it is also at the heart of many agricultural economies.
Benefits
- High nutritional value (carbohydrates, proteins).
- High economic profitability.
- Adaptability to various climates and soil types.
- Importance for global food security.
Main varieties
- Soft wheat (Triticum aestivum): bread, pastries.
- Durum wheat (Triticum durum): pasta.
Ideal growing conditions
Soil: deep, fertile, well-drained.
Climate: temperate to continental, moderate rainfall.
Exposure: full sun.
Crop Cycle
Sowing: autumn (winter wheat) or spring (spring wheat).
Flowering: spring.
Harvest: summer (June-July).
Maintenance techniques
Nitrogen fertilization adapted to the growth stages.
Mechanical or chemical weeding.
Fungal disease surveillance.
Common issues
- Diseases: brown rust, fusarium wilt, powdery mildew.
- Pests: aphids, midges.
Recommended Products
- Preventive fungicide treatments.
- Biological solutions against pests.
- Nitrogen-rich fertilizers.
Anecdote
Wheat has been cultivated for more than 10,000 years, especially in the Middle East. It is the basis of many ancient civilizations.
FAQ
Soft wheat is used to make baker's flour (bread, pastry) while durum wheat is used to make pasta.
Winter wheat is sown in the fall to take advantage of soil moisture, while spring wheat is sown in early spring.
By rotating crops, choosing resistant varieties, and applying preventive natural treatments such as horsetail decoction.
