Wheat E-Book

Mike J. Gooding

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 906

Veröffentlichungsjahr: 2022

Beschreibung

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.

Leseprobe

Wheat

Environment, Food and Health

Mike J. Gooding

Aberystwyth University,

Aberystwyth, UK

Peter R. Shewry

Rothamsted Research,

Harpenden, UK

&

University of Reading,

Reading, UK

This edition first published 2022© 2022 John Wiley & Sons Ltd

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The right of Mike J. Gooding and Peter R. Shewry to be identified as the authors of this work has been asserted in accordance with law.

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Library of Congress Cataloging‐in‐Publication Data

Names: Gooding, Mike J., author. | Shewry, Peter R., author.Title: Wheat : environment, food and health / Mike J. Gooding, Aberystwyth University, Aberystwyth, UK, Peter R. Shewry, Rothamsted Research, Harpenden, UK & University of Reading, Reading, UK.Description: Hoboken, NJ : Wiley, 2022. | Includes bibliographical  references and index.Identifiers: LCCN 2021046095 (print) | LCCN 2021046096 (ebook) | ISBN  9781119652557 (hardback) | ISBN 9781119652588 (adobe pdf) | ISBN  9781119652595 (epub)Subjects: LCSH: Wheat. | Wheat–History. | Wheat trade–History.Classification: LCC SB191.W5 G665 2021 (print) | LCC SB191.W5 (ebook) |  DDC 633.1/1–dc23LC record available at https://lccn.loc.gov/2021046095LC ebook record available at https://lccn.loc.gov/2021046096

Cover Design: WileyCover Images: Courtesy of Richard Casebow, Crops Research Unit, University of Reading, UK; Courtesy of Mike Gooding; Courtesy of Rothamsted Research Ltd

We would like to dedicate this volume to our friends and colleagues Prof. W. Paul Davies (1949–2016) and Dr. Donald D. Kasarda (1933–2021).

Foreword

Wheat was one of the first cereals to be domesticated and it is now produced on over 700 million hectares globally, making it the most widely grown crop worldwide. This is attributable to its wide adaptability across climate and elevation ranges, as well as its central contribution to human diets. The energy‐rich grain is also the major vegetable protein source in human diets and, alongside maize and rice, the cereal staples underpin food and nutrition security. Importantly, wheat grain can be stored and processed into a diverse range of end products.

The versatility of wheat as both a field crop and as a grain commodity make it unique. There are many strands of knowledge, research, and breeding that have contributed to the wheat that is grown around the world today. Many features are covered in this book, including the major facets of wheat production (soils, water, temperature, sunshine), the optimal characteristics and management of the canopy to deliver harvestable outputs, and the wheat grain itself. A wealth of information describes the structure, development, and composition and quality for processing and health of wheat grain, all vital for its versatility as a food and feedstuff. Finally, the genetic improvement of wheat continues apace. Much recent innovation has uncovered previously intractable aspects of the wheat genome and we see accelerated progress in understanding genetic improvement. This expertly assembled book brings together a wealth of knowledge on wheat production and processing along with the exciting prospects of modern wheat breeding methods. The increasing global population and climate change threats necessitate our use of the synthesis of this information in continuing to breed and produce the wheat of the future.

Dr. Alison BentleyDirector, Global Wheat Program, CIMMYT

Acknowledgements

We have studied wheat for many years and benefitted greatly from discussions and collaborations with colleagues in our UK institutions (University of Reading, Harper Adams University, Royal Agricultural University, IBERS/University of Aberystwyth, Rothamsted Research, and Long Ashton Research Station/University of Bristol), in other UK bodies (universities, research institutes, and industry), and internationally. These people are too many to list individually!

We are grateful to Dr. Keith Goulding (Rothamsted Research) and Dr. Simon Griffiths (John Innes Centre, Norwich, UK) for their constructive comments on the text relating to soils and the environment and to genetic improvement, respectively. We thank VSN International Ltd. for the use of Genstat for data analysis throughout this book. We are also grateful to a number of colleagues who have provided advice, figures or datasets: Dr. Frederic Beaudoin, Dr. Yongfang Wan, Dr. Alison Lovegrove, Dr. Cristina Sanchis‐Gritsch, Dr. Andy Neal, Margaret Glendining (all Rothamsted Research), Dr. Brittany Hazard (Quadram Institute Bioscience, Norwich), Prof. Filiz Koksel (University of Manitoba, Canada), Dr. Paola Tosi (University of Reading, UK), Dr. Katy Moore (University of Manchester, UK), Dr. Simon Berry (Limagrain UK Ltd.), Dr. Louise Wells (ATC, Maidenhead, UK), Professor Marie Sofie Møller (DTU, Lyngby, Denmark), and Dr. Ellen F. Mosleth (Nofima, Ås, Norway).

Finally, would like to thank Sue Steele (Rothamsted Research) and Ruth Gooding for their help throughout the project.