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WHY WHEAT IS STAPLE FOOD IN PAKSITAN To DR. IJAZ RASOOL NORKA By IMRAN JAFFAR Reg. No: 09-US-AGR-210 PLANT BREEDING & GENETICS. STAPLE FOOD.
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WHY WHEAT IS STAPLE FOOD IN PAKSITANToDR. IJAZ RASOOL NORKA ByIMRAN JAFFARReg. No: 09-US-AGR-210PLANT BREEDING & GENETICS
STAPLE FOOD • A staple food is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. • Most people live on a diet based on just a small number of staples. • Staple foods vary from place to place, but typically they are inexpensive or readily available foods.
TYPICAL EXAMPLES OF STAPLES FOOD • Tuber- or root-crops, • Grains, Legumes, and other seeds. • The staple food of a specific society may be eaten as often as every day, or every meal. • Most staple plant foods are derived either from cereals. • Example: wheat, barley, rye, maize, or rice.
DEMOGRAPHIC PROFILE OF STAPLE FOODS • More than 50,000 edible plant species in the world. • 15 crop plants provide 90 percent of the world's food energy intake (exclusive of meat). • In which rice, maize and wheat comprising two-thirds of human food consumption. • These three alone are the staples of over 4 billion people.
Conti… • Although there are over 10,000 species in the cereal family, just a few have been widely cultivated over the past 2,000 years. • Rice alone feeds almost half of humanity. Roots and tubers are important staples for over 1 billion people in the developing world; accounting for roughly 40 percent of the food eaten by half the population of sub-Saharan Africa. • Cassava is another major staple food in the developing world, providing a basic diet for around 500 million people. Roots and tubers are high in carbohydrates, calcium and vitamin C, but low in protein.
The staple food in different parts of the world is a function of weather patterns, local terrain, farming constraints, acquired tastes and ecosystems. • For example, the main energy source staples in the average African diet are cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent). • In Western Europe the main staples in the average diet are animal products (33 percent), cereals (26 percent) and roots and tubers (4 percent). • Similarly, the energy source staples vary widely within different parts of India, with its colder climate near Himalayas and warmer climate in its south.
WHEAT (Triticumaestivum L. em. Thell. and T. turgidum L.) • Wheat is the world's leading cereal grain and most important food crop. • Its importance derives from the properties of wheat gluten, a cohesive network of tough endosperm proteins that stretch with the expansion of fermenting dough, yet coagulate and hold together when heated to produce a ''risen" loaf of bread. • Only wheat, and to a lesser extent rye and triticale, has this property. Wheat is utilized for making bread, flour confectionery products (cakes, cookies, crackers, pretzels), unleavened bread, semolina, bulgar, and breakfast cereals.
ORIGEN OF WHEAT • The genetic origin of wheat is a classic example of how closely related species combine in nature to form a polyploid series . • Ploidy classes • diploid (2n = 2x = 14) • tetraploid (2n = 4x = 28) • hexaploid (2n = 6x = 42). • Currently, 11 diploid, 11 (or 12) tetraploid, and 6 hexaploid species of Triticum are recognized.
Largest Staple Food (Wheat) High-yielding wheat cultivar (HYWV) developed at the International Maize and Wheat Improvement Center (CIMMYT) in Mexico. The HYWVs have dwarfing genes, high tillering capability, and a large grain yield-per-spike.
Wheat acreage on global scale is around 215 million hectares, 44%(95 million hectares) is in Asia where it is grown on 62 million ha in China, India and Pakistan . • Increased wheat production for self sufficiency and food security is of strategic importance in most Asian countries where majority of the farmers are poor with small holdings and involved in subsistence farming.The three rust diseases of wheat have historically been the major biotic stress responsible for destabilizing production in Asia and other parts of the world.
Conti… • Pakistan although with the 2nd highest wheat acreage among the Southeast Asian countries has a national average yield at around 2.5t⁄ ha..Wheat is cultivated on 22 million ha in Pakistan and it occupies 70% of the Rabi and 37% of the total cropped area. It is being consumed @ of 135 kg/year with 72% total calories intake.
Why Staple Food • The staple food depends on the Preferences of people of the country. • Raw wheat can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed). If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or bran can be used several ways. • Wheat is a major ingredient in such foods as bread, porridge, crackers,biscuits, Muesli, pancakes, pies, pastries, • cakes, rolls, doughnuts, and breakfast cereals.
NUTRITION • 100 g (3.5 oz) of hard red winter wheat contain about 12.6 g (0.44 oz) of protein, 1.5 g (0.053 oz) of total fat, 71 g (2.5 oz) of carbohydrate (by difference), 12.2 g (0.43 oz) of dietary fiber, and 3.2 mg (0.00011 oz) of iron (17% of the daily requirement); the same weight of hard red spring wheat contains about 15.4 g (0.54 oz) of protein, 1.9 g (0.067 oz) of total fat, 68 g (2.4 oz) of carbohydrate (by difference), 12.2 g (0.43 oz) of dietary fiber, and 3.6 mg (0.00013 oz) of iron (20% of the daily requirement) • Much of the carbohydrate fraction of wheat is starch. Wheat starch is an important commercial product of wheat, but second in economic value to wheat gluten.
WORLDWIDE CONSUMPTION • Wheat is grown on more than 216,000,000 hectares (530,000,000 acres),larger than for any other crop. World trade in wheat is greater than for all other crops combined. With rice, wheat is the world's most favored staple food. It is a major diet component because of the wheat plant’s agronomic adaptability with the ability to grow from near arctic regions to equator, from sea level to plains of Tibet, approximately 4,000 m (13,000 ft) above sea level. In addition to agronomic adaptability, wheat offers ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods. Wheat is the most important source of carbohydrate in a majority of countries.
Wheat protein is easily digested by nearly 99% of human population, as is its starch. Wheat also contains a diversity of minerals, vitamins and fats (lipids). With a small amount of animal or legume protein added, a wheat-based meal is highly nutritious. • The most common forms of wheat are white and red wheat. However, other natural forms of wheat exist. For example, in the highlands of Ethiopia grows purple wheat, a tetraploid species of wheat that is rich in anti-oxidants. Other commercially minor but nutritionally promising species of naturally evolved wheat species include black, yellow and blue wheat.
HEALTH CONCERNS • Several screening studies in Europe, South America, Australasia, and the USA suggest that approximately 0.5–1% of these populations may have undetected coeliac disease. • Coeliac (also written as celiac) disease is a condition that is caused by an adverse immune system reaction to gliadin, a gluten protein found in wheat (and similar grains of the tribe Triticeae which includes other species such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the bowel tissue, causing an inflammatory reaction. That leads to flattening of the lining of the small intestine, which interferes with the absorption of nutrients. The only effective treatment is a lifelong gluten-free diet.
COMMERCIAL USE • Harvested wheat grain that enters trade is classified according to grain properties for the purposes of the commodity markets. Wheat buyers use these to decide which wheat to buy, as each class has special uses, and producers use them to decide which classes of wheat will be most profitable to cultivate. • Wheat is widely cultivated as a cash crop . • good yield per unit area • grows well in a temperate climate • high-quality flour that is widely used in baking
DRAMATIC RISE IN THE PRICE OF WHEAT • In 1998, the price at harvest was $2.68 per bushel. • In 1998, average operating costs were $1.43 per bushel and total costs were $3.97 per bushel. • In 2007 there was a dramatic rise in the price of wheat due to freezes and flooding in the northern hemisphere and a drought in Australia. • Wheat futures in September, 2007 for December and March delivery had risen above $9.00 a bushel, prices never seen before.There were complaints in Italy about the high price of pasta.
PRODUCTION AND CONSUMPTION • In 2003, global per capita wheat consumption was 67 kg (148 lb), with the highest per capita consumption of 239 kg (527 lb) found in Kyrgyzstan. • In 1997, global wheat consumption was 101 kg (223 lb) per capita, with the highest consumption 623 kg (1,373 lb) per capita in Denmark, but most of this (81%) was for animal feed. • Wheat is the primary food staple in North Africa and the Middle East, and is growing in popularity in Asia. Unlike rice, wheat production is more widespread globally though China's share is almost one-sixth of the world.
GEOGRAPHICAL VARIATION • The biggest wheat producer in 2010 was EU-27, followed by China, India, USA and Russian Federation. • The largest exporters of wheat in 2009 were, in order of exported quantities: United States, EU-27, Canada, Russian Federation, Australia, Ukraine and Kazakhstan. Upon the results of 2011, Ukraine became the world's sixth wheat exporter as well. • In the rapidly developing countries of Asia, westernization of diets associated with increasing prosperity is leading to growth in per capita demand for wheat at the expense of the other food staples.
World's most productive wheat farms and farmers • The average world farm yield for wheat was 3.1 tonnes per hectare, in 2010. • Dutch wheat farms were the most productive in 2010, with a nationwide average of 8.9 tonnes per hectare.Belgium was a close second.
