Wheat originates from the Levant and the Middle East. It was created by the selection of wild grasses that produced seeds with certain characteristics. Throughout history, this cereal has spread throughout the world as a basic source for the production of flour and alcohol, and more recently, biofuel. Today, wheat makes up about a quarter of all arable land on the planet.
Types of wheat are divided into three groups. Hexaploid species are common wheat and spelled. Tetraploid species are durum wheat, emmer wheat and Khorasan wheat (antique species).
A diploid species is monocotyledonous wheat. When choosing a variety, we recommend those that are of good quality, resistant to climatic conditions and lodging, high yielding and stable yield.
This cereal grows best on deep, moderately moist soil, moderately acidic, rich in humus. It is very sensitive to the quality of the soil in relation to the yield, and it is best suited to meadow chernozem, chernozem and alluvial soils without groundwater.
According to the sowing time, wheat can be winter (autumn sowing) and spring (spring sowing). The choice of variety also depends on the time of sowing, as well as on resistance to cold and heat, the amount of moisture and other climatic conditions.
The humidity of the ground is very important. Adequate amounts of precipitation, as well as proper irrigation during the period of leafing and grading directly affect the quantity and quality of the yield.