Wheat, a cereal grain commonly consumed in the form of bread worldwide. With a higher protein content compared to other major cereals like maize or rice, wheat is in high demand globally.
The main varieties of wheat grown in India are as follows VL-832,VL-804, HS-365, HS-240 , HD2687,WH-147, WH-542, PBW-343, WH-896(d), PDW-233(d), UP-2338, PBW-502, Shresth (HD 2687), Aditya (HD 2781), HW-2044, HW-1085, NP-200(di), HW-741. However, the average user is more familiar with these wheat varieties:
Khapli/Samba/Emmer/Diabetic wheat (Triticum dicoccum): This variety is filled with dietary fibre and can lower the lipid and glucose levels in the blood.
Sharbati wheat: This golden-wheat variety comes from the Sehore region of Madhya Pradesh. It has a higher protein content compared to other varieties and a nutty flavour.
Bread wheat (Triticum aestivum): This is the most common variety of wheat produced worldwide. India has its own variation known as Indian dwarf wheat which produces round, small grains with a mild flavour.
Durum wheat (Triticum Durum): This wheat variety has become popular, thanks to our consumption of pasta. It comprises of coarse grains. It also contains a high amount of gluten but less starch compared to bread wheat.
Lokwan wheat: Primarily grown in Maharashtra, known for high yield and disease resistance.
Milling wheat: A general term for wheat used to produce flour, can include various types like red winter wheat.
Red winter wheat: A common variety of wheat that can withstand cold winter temperatures.
Broken wheat: Cracked pieces of wheat grains.
Organic wheat: Wheat grown without synthetic chemicals