1st Edition
by Mike J. Gooding (Author), Peter R. Shewry (Author)
Wheat
is produced on a greater area, grown over a wider geographic range, and
traded internationally as a commodity more than any other arable crop.
Wheat alone provides 20% of the calories and protein in the global human
diet. Understanding the interactions between wheat production, the
environment, and human nutrition is essential for meeting the demands of
food security as we approach the middle of the 21st century.
Wheat: Environment, Food and Health
is written by two leading authorities in the field and offers insights
into critical issues such as the sustainability of wheat production, the
challenges of both mitigating and adapting to environmental change, and
the effects of wheat consumption on human health. Covering a broad
range of topics, the authors:
- Introduce the historical development and utilization of the wheat crop.
- Describe the factors affecting the quality and acceptability of wheat for different uses.
- Discuss the soil characteristics that are required for, and changed by, wheat production.
- Examine the water, temperature, and light requirements of wheat systems.
- Explore the methods and sustainability of plant breeding and farmer approaches to improving crop yields.
- Describe the development, structure, and composition of wheat grain.
- Discuss the contribution and impacts, both positive and negative, of wheat consumption on human health.
- • Discuss how modern technologies and new approaches are addressing the challenges of maintaining wheat production.
Wheat: Environment, Food and Health
is an essential resource for researchers and academics in disciplines
including agriculture, plant biology, applied biology, botany, food
science and nutrition, crop improvement, food security, environmental
sustainability, and human health.