Wheat (Triticum spp.)

Wheat is a cereal crop belonging to the Poaceae family and the genus Triticum, and is among the world’s staple food crops. It is generally classified into two main species groups: Triticum aestivum L. (bread wheat) and Triticum durum Desf. (durum wheat). Wheat is polyploid in structure and is typically represented by diploid (2n=14), tetraploid (2n=28), and hexaploid (2n=42) species.

Origin and History

According to archaeological and genetic evidence, wheat was domesticated approximately 10,000 years ago in the Near East’s region known as the “Fertile Crescent.” Southeastern Anatolia in Türkiye, particularly around Karacadağ, is identified as the genetic center of wheat domestication. Tetraploid forms arose from the hybridization of wild Triticum urartu and Aegilops speltoides, while hexaploid forms, the ancestors of modern bread wheat, emerged from the subsequent hybridization of these tetraploid forms with Aegilops tauschii.

Morphological Characteristics

Wheat is a herbaceous plant with slender, elongated leaves and an inflorescence structure known as a spike. Each spike contains numerous flowers, most of which are fertilized and produce grains. The grain consists of endosperm, embryo, and bran. Variations in color, size, and hardness are observed, and these traits are key determinants in both breeding programs and end-use applications.

Growing Conditions and Distribution

Wheat exhibits broad adaptability and can be successfully cultivated in temperate, continental, and semi-arid climates. Its tolerance to low temperatures is critical during early development stages. Both winter and spring growth habit varieties exist. Türkiye is among the leading countries in wheat production, with cultivation areas exceeding 7.8 million hectares.

Genetics and Genetic Diversity

Türkiye hosts 28 wild wheat taxa, hundreds of local (village) landraces, and dozens of registered cultivars. As of 2016, 198 bread wheat and 61 durum wheat varieties have been officially registered. Local landraces are distinguished by their adaptability, stress tolerance, and aromatic qualities, while cultivars have been bred for higher yield and improved quality.

Quality Traits and Uses

The quality of bread wheat is determined by parameters such as protein content, gluten quantity, thousand-kernel weight, and hectoliter weight. Research conducted under Bursa conditions found that wheat lines had protein content ranging from 11.85% to 13.44% and thousand-kernel weight between 42.88 g and 51.17 g. Wheat is used primarily as flour for bread, but also for bulgur, semolina, pasta, starch, and animal feed.

Cultural and Social Significance

In Turkish culture, wheat and its products are not merely food items but also symbols of socio-cultural life. Rituals such as “diş buğdayı” have become embedded in collective memory. In Anatolia, bread is produced and consumed in numerous local forms, including lavaş, yufka, bazlama, and tandır.

Regional Diversity and Adaptation in Türkiye

Different wheat varieties are cultivated across Türkiye’s diverse ecological regions. Trials conducted in the Erzurum Plain evaluated the adaptation of 25 wheat varieties and found that the Doğu 88 variety outperformed others in both grain yield and spike number. Other region-specific genotypes include Alparslan, Türkmen, and Kıraç 66.

Challenges and Current Debates

In recent years, wheat has been associated in some speculative discussions with genetically modified organisms (GMOs). However, no commercially grown GMO wheat is cultivated in Türkiye or anywhere else in the world. Nevertheless, processing methods—such as the removal of germ and bran during white flour production—can lead to a reduction in nutritional value. Therefore, consumption of whole grain products is being encouraged.