APPGSTA Meeting January 2015 An introduction to wheat.
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Transcript of APPGSTA Meeting January 2015 An introduction to wheat.
![Page 1: APPGSTA Meeting January 2015 An introduction to wheat.](https://reader035.fdocuments.net/reader035/viewer/2022062519/5697bfdd1a28abf838cb1d5d/html5/thumbnails/1.jpg)
APPGSTA MeetingJanuary 2015
An introduction to wheat
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Wheat – the world’s third largest crop
Production(million tonnes)
Cropping area(million hectares)
Maize 982 159
Rice 744 162
Wheat 717 216
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The origin and current distribution of wheat
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T. urartu (AA)
T. tauschii (DD)
T. turgidum (AABB)
Ae. speltoides (BB)
T. spelta (AABBDD)T. aestivum (AABBDD)
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A complex genome!
Species Genome type
Number of chromosomes
Number of genes
Man Diploid 46 20,000 – 25,000
Rice Diploid 24 37,500
Wheat Hexaploid 42 164,000 – 334,000
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Wheat makes better bread !!
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World production
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UK Wheat production
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UK wheat usage
1971/72 1984/85 2012/13
UK wheat produced 4.6mt 12.1mt 13.3mt
Wheat used by UK millers
4.9mt 4.8mt 5.1mt
UK wheat used by millers
1.7mt 3.0mt 3.7mt
% UK wheat used by millers
35% 62% 72%
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Wheat end use is determined by hardness and protein content and
quality
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UK Wheat types and classification
nabim Group 1
Reliable milling & bread making qualities
Higher protein (13%) of good quality, high HFN and SpW
7
nabim Group 2
Less reliable milling & bread making qualities
Higher protein (13%) of good quality, high HFN and SpW
11
nabim Group 3
Reliable biscuit making qualities
Lower protein, extensible but not elastic gluten 11
nabim Group 4
Minimal functionality, mainly used for feed
22
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The challenges of increasing production
• Increasing world population
• Impact of changing weather patterns
• Competition with other crops (soya!)
• Changes in pest & disease impacts
• Trade and legislation
• Science not keeping up!
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Thank you