Jianhui Li^1,2 , Jia Xuan^1,2 , Renxiang Cai^1,2

1 Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, China
2 Cuixi Academy of Biotechnology, Zhuji, 311800, China
Author    Correspondence author
Field Crop, 2020, Vol. 3, No. 2   
Received: 16 Apr., 2020    Accepted: 16 Apr., 2020    Published: 16 Apr., 2020

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Wheat is a cereal crop belonging to Triticum of the family of Gramineae with the Latin name as Triticum aestivum L., which is divided into diploid wheat, tetraploid wheat and hexaploid wheat. Since its domestication, wheat has been cultivated for more than 10 000 years. Due to its wide adaptability, convenient storage, high nutritional value, and easy to make a variety of foods, wheat has become the world's most popular staple food, just like rice. At the same time, wheat is the most widely grown food crop in the world, and global wheat production is second only to corn, feeding nearly 40% of the world's population. In 2017, the planted area reached 218.5 million hectares, and the world total wheat output was 771.7 million tons. Among them, China, India, Russia and the United States accounted for almost half of the world's wheat production (47.4%).

Wheat; Triticum; Staple food; Output