Wheat (Triticum L.), an annual herbaceous plant in Poacae
(Gramineae) family, settles in the Triticeae (Hordeae) subfamily.
The grasses (Poaceae Barnhart) are the fifth largest
(monocotyledonous flowering) plant family and of great importance
for human civilization and life. Cereal crops such as maize, wheat,
rice, barley, and millet are the domesticated ones in the family.
It is still the most vital economical plant family in modern times,
providing food, forage, building materials (bamboo, thatch), and
fuel (ethanol). Wheat has many accessions in national and
international gene banks. The estimated number of wheats by FAO in
2010 is 856,000, and, followed by rice (774,000), and barley
(467,000). However, the recent consumer's (misdirected) focus on
gluten content and nutritional value urges scientists to reexamine
their knowledge about wheat (i.e., origin, evolution, and general
and special quality characteristics), as well as their wild
relatives and landraces for newer possible genetic resources.
Cultured or non-cultured ancestral wheats: einkorn, emmer, wild
emmer, spelt, macha, and vavilovii are still limitedly grown on the
higher areas in Turkey, Italy, Germany, Morocco, Israel, and Balkan
countries. They are exploited mostly for their desired agronomic,
and specific quality. In some cultures, wheat species are believed
to be therapeutic, with bioactive compounds that reduce and inhibit
stubborn illnesses such as diabetes, cancer, Alzheimer, and
cardiovascular diseases. In this book, we summarize the importance
of ancestral wheat species, and provide a prospect for their future
with special considerations in terms of species conservation and
improvement.
General
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