Production Chain of Wheat 

The production chain of wheat involves several stages, from cultivation to processing and distribution. 

1. Cultivation

• Land preparation, seeding, fertilization and irrigation 

2. Growing and harvest 

• Crop care, maturation, harvesting

3. Processing 

• Drying, storage, milling, quality control 

4. Distribution and packaging 

5. Consumption 

• End-use(wheat used in a variety of food), bakery, and food production 

Figure 8. Wheat Production Chain

Food value of wheat 

1. Nutritional value 

Wheat contains rich starch, protein, a variety of mineral elements, vitamin B, and very little fat. Whole wheat may be a decent source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate. (9)

2. Dietary therapeutic value 

Wheat can provide energy, help control body weight, and prevent certain diseases(cardiovascular diseases). Wheat has several dietary therapeutic virtues; starch and gluten in wheat provide heat and energy; the inner bran coats phosphates and other mineral salts; the outer bran, the much-needed roughage, the indigestible portion that helps easy movement of bowels; the germ, vitamins B and E; and protein of wheat helps build and repair muscular tissue. 

3. Medical value 

Wheat is a commonly used traditional Chinese medicine. Wheat can soothe the mind, remove irritability, remove heat, and act as an antiperspirant. Eating unrefined wheat can also relieve menopausal symptoms.

4. Economic value  

Wheat is one of the three main grains in the world. Many countries rely on wheat exports and imports to meet domestic demand and maintain economic balance. (10) Also, wheat can be used as feed material. (17) With the development of China's feed industry, wheat feeding has been further promoted, and feeding consumption has been increasing. (18)

References:

9. Wang Zuoji, and Shi Jinzhu." The nutritional value of wheat germ and its application in food." Food Science 12.007(1991):4-7.

10. Wu Z Q, Lei Z S, and Lin Z J." Commodity Value of high-quality strong gluten wheat and its constraints." Food and Fats (2002). 

17. Wang Hong-Yun, and Zhao Guo-xian." Feeding value of wheat." China Feed 24(2001):3.

18. Chen K. "The development and change of domestic wheat feeding consumption in the past 20 years _ Industrial development _ Food Channel." Ls.rednet.cn, ls.rednet.cn/content/2021/06/16/9538489.html. Accessed 18 Apr. 2024.