Wheat is a cereal plant belonging to the grass family (Poaceae) and the genus Triticum, ranking among the staple food products worldwide. It is generally categorized into two main species groups: Triticum aestivum L. (bread wheat) and Triticum durum Desf. (durum wheat). Wheat has a polyploid structure and is typically represented by diploid (2n=14), tetraploid (2n=28), and hexaploid (2n=42) species.
Wheat Field in Summer (Pexels)
Origin and History
According to archaeological and genetic data, wheat was first cultivated approximately 10,000 years ago in the region of the Near East known as the "Fertile Crescent." Specifically, the Southeastern Anatolia Region of Turkey (around Karacadağ) is identified as a gene center for wheat domestication. Tetraploid forms emerged from the hybridization of wild Triticum urartu and Aegilops speltoides species, and the subsequent hybridization of these forms with Aegilops tauschii led to the hexaploid forms, which are the ancestor of modern bread wheat.
Morphological Characteristics
Wheat is an herbaceous plant with slender, elongated leaves. It has a spike-type inflorescence. Each spike contains numerous florets, most of which are fertilized and produce grains. The grain consists of endosperm, embryo, and bran. It varies in color, size, and hardness. These characteristics are decisive for both breeding efforts and usage purposes.
Growing Conditions and Distribution
Wheat has a broad adaptability and can be successfully cultivated in temperate, continental, and semi-arid climates. Its tolerance to low temperatures is crucial for early-stage development. There are varieties with winter and spring growth habits. Turkey is one of the leading countries in wheat production, with a cultivated area exceeding 7.8 million hectares.
Wheat Harvest (Pxhere)
Genetic and Variety Diversity
Turkey is home to 28 wild wheat taxa, hundreds of local (village) varieties, and dozens of registered cultivated varieties. As of 2016, 198 bread wheat and 61 durum wheat varieties have been registered. While local varieties stand out for their adaptability, stress tolerance, and aromatic properties; cultivated varieties have been bred for yield and quality.
Quality Characteristics and Usage Areas
The quality of bread wheat is determined by parameters such as protein content, gluten quantity, thousand-grain weight, and hectoliter weight. Research conducted under Bursa conditions showed that the protein content of wheat lines ranged from 11.85% to 13.44%, and thousand-grain weight ranged from 42.88 to 51.17 g. Wheat is used primarily for bread, but also as flour, bulgur, semolina, pasta, starch, and animal feed.
Wheat Harvest (Generated by Artificial Intelligence)
Cultural and Social Importance
Wheat and products derived from wheat are not merely food items in Turkish culture, but also symbols of socio-cultural life. It has found its place in societal memory through rituals such as "Diş buğdayı" (first tooth wheat). In Anatolia, bread is produced and consumed in many local forms such as lavash, yufka, bazlama, and tandir.
Regional Diversity and Adaptation in Turkey
Different wheat varieties are cultivated in various ecological regions of Turkey. In trials conducted under Erzurum Plain conditions, the adaptation of 25 wheat varieties was evaluated, and the Doğu 88 variety was determined to be superior in terms of both grain yield and spike number. Other genotypes specific to the region include varieties like Alparslan, Türkmen, and Kıraç 66.
Wheat Field Drone Footage (Drone Adam)
Problems and Current Discussions
In recent years, wheat has been associated with genetically modified organisms (GMOs) in some speculative discussions. However, commercial production of GMO wheat is not carried out in Turkey or globally. Nevertheless, a decrease in nutritional value can occur due to its processing method (e.g., separation of germ and bran in white flour production). For this reason, a shift towards whole grain products is encouraged.
