Importance Of Bread

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Even with significant advancement in the plant disease control approaches, our comprehensive food supply is still susceptible to large number of pathogens and pests. These diseases of plants can significantly decrease crop yield and this impact of disease is principally severe in developing and under developing nations of the world (McDowell and Woffenden, 2003).
WHEAT
Wheat (Tritium Aestivum) is reckoned amongst the ‘big three’ in the cereal crops, with more than 600 million tones being produced per annum, e.g. the world total harvest in the year 2007 was about 607 million tones as compared to 652 million tones of rice and 785 million tones of maize. (Shewry, 2009)
Investigation of the genetic pool of wheat and its relative plants has shown …show more content…

In these cultures, the leavened circular breads locally known as ‘Nan’ are used and must be handled with respect, which may always include being kept in upright position and in no way left on the floor or thrown away in municipals. These traditions more or less are instigated from previous native religions in the Middle Eastern regions in which wheat played a comparable role and was at times associated with the sun and its god. (Shewry, 2009)
IMPORTANCE OF WHEAT
Wheat is one of the vital staple food crops of the world; occupying about 17% of the crop acreage throughout the world, nourishing approximately 40% of the world’s population and providing approx 20% of the total calories and protein in the human diet. even though the production of wheat throughout the last four decades had a stable momentous augmentation, a tiredness has been observed throughout the last few years, leading to the lowest existing worldwide wheat supplies ever since 1948-49 (Gupta, et al., 2008).
WHEAT CULTIVATED …show more content…

The tetraploid durum wheat is more modified to Mediterranean areas where the climate is mostly dry than hexaploid bread wheat (Shewry, 2009) and all the other references there in also stated that this tetraploid durum wheat is also known as “pasta wheat” which reflects the major end-use of this specie. Nevertheless, this wheat specie is still may be used to bake bread and is also used in he making of many regional foods such as couscous and bulgar in the different areas of North Africa. Other species of wheat such as einkorn, emmer, spelt are still cultivated in Small amounts in some areas which may include the Balkans, Spain, Turkey, and the Indian sub continental

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