Wheat (Lat. Triticum) - Herbatous annolete plant Families of cereals, this is the leading and most important grain culture in many countries of the world. Such popularity is explained by the fact that wheat grain can be used completely differently, which makes it a versatile and very valuable food.

No grain has such a variety of species and varieties like wheat. Each region of growth is famous for its own cultural type and various varieties. Characteristics with different varieties are given depending on the shape and chemical composition The most important bodies of the cereal - stem and the spike. The main division of all wheat varieties occurs on two signs - soft and solid varieties.

The composition of wheat

Wheat - product with high calorie and nutritional properties; In 100 grams of grains, there is about 345 kilocalories. The grain contains carbohydrates, proteins, starch, amino acids, including indispensable, minerals and vitamins - in the main group. Wheat grain products are well absorbed by the body, but people who suffer over weight or diabetes are not recommended to use many products from White purified flour. It is better to stop your choice on bread with bran and on products from solid wheat varieties.

Beneficial features

The most important product obtained from wheat grain - flour. This product takes almost 30% of all world food. Waste when harvesting grain (bran, mealkin, straw, cake) is used as feed for farm animals. A straw is used as decorative and diverse material - in India and Asia from it everywhere make mats, negotiating, screen, garden furniture, interior items. Whole spikelets are loved by florists around the world - they decorate bouquets and flower arrangements, use in interior design.

Very useful product for the body - wheat bran. They are added to baking, and also produced separately in purified form and are used to enrich dishes or for self-use. Bran take to improve digestion, cleaning the body, stimulating the operation of the gastrointestinal tract.

Bread from coarse grinding - includes bran - very useful not only as containing dietary fiber and ballast substances, but also due to the fact that all vitamins and minerals are mainly contained in a thin shell of grain, away from the center, that is, in bran.

Wheat- one of the most important food crops Russia. In global grain production, the proportion of wheat reaches 30%. Currently, leaders in the cultivation of wheat in the world are countries such as China, USA, India and Russia. Wheat crops in Russia are more than 20 million hectares, so it accounts for a slightly less than half of the entire grain market of the country. Wheat is widely used in the food industry for the production of flour, bakery and pasta. The green mass and waste of flourolous production goes to the feed of a cattle and as raw materials for various industries. Thanks to its biological and environmental features of wheat can grow in a wide range of soil-climatic conditions, which causes its very widespread: wheat is cultivated on all continents, except Antarctica. The spreads of wheat is limited to such agro-climatic factors as temperature indicators (especially low winter temperatures) and the height of the snow cover, providing normal conditions for overreving. Therefore, winter wheat in Russia is cultivated mainly in the central and western regions of the European part of the country. The main areas of spring wheat are concentrated in the Volga region, the Southern Urals and Siberia.

Botanical description

Wheat (Lat. Triticum) refers to the genus herbatous plants Families of mattle or cereals (Poaceae). This is an annual, less often a two-year plant with a height of up to 150 cm. Wheat stem - Solmin with nodes and usually hollow interstices, reprehension, hollow or executed. Solomina coloring when ripening can vary from white to purple. Flat leaves, regular, linear, two-round 3-20 mm wide width. The root system is basic. The scenery of wheat is a complex spikes up to 14 cm. Earlings 10-17 mm, length, single, seats, on the axis are 2 correct rows. The lower flower scales are convex, with an ustye or without anxiety. The ladder is predominantly self-polished plant. Flowering in most types of closed, open bloom is characteristic only for a group of diploid wheat. The fetus of wheat - a naked or film grain (naked or film) with a well-noticeable longitudinal groove, held in the spike of flowering scales. The color of the grain can vary from white to red-brown.

Main species

Most economic significance There are 3 types of wheat - ordinary or soft (T. Aestivum) used mainly for the bakery industry, solid (T. durum) used for the production of pasta and dwarf or density (T. Compactum) used to obtain crumbly baking.
Nicely smaller meaning and distribution have Wheat Spelta (T. SPELTA), Bulb (T. Dicoccum), Emmer, Prista, English (T. Turgidum) and Polish (T.Polonicum) Currently distinguish winter and spring wheat varieties. Winter wheat, exiled in the fall, goes in the winter in the body of the body, winter under the snow cover and gives a harvest for the next summer. Its dignity is that in the spring it uses moisture to use moisture. And also ripens. Sneakers (except T.Durum) cultivate in those areas. Where winter is not too Surov. It is sown in the spring and removed in the summer-invent of this year. Among all gracious crops Wheat has the most varieties and varieties, both widely aspired and local, grown in individual countries and areas. The basis of wheat classification is used such indicators as the morphology of vegetative organs (spikes, stem), as well as differences in the morphology of grain and its chemical composition .

Properties and use

The flour of soft varieties of wheat is primarily on the manufacture of bread, bakery and confectionery, semal cereals. It has large starchy grains, and little gluten, so compared with solid absorbs less water. In the flour of solid varieties of wheat grain starch smaller, and gluten more, therefore its main purpose is the production of pasta. In addition to the food industry, wheat plays a big role in feeding. Wheat flour, green mass, straw, hay, wheat bran, as well as waste of flour-made production goes into cattle. Wide application has received wheat starch, which is successfully used in a variety of industries - from food to refinery. Extra popularity in cooking, medicine and cosmetology acquire germs of wheat seedlings.

Biological features

Wheat is a plastic culture, it is uncomprecedable enough to soil-climatic conditions, due to which success is grown on all continents besides Antarctica. Wheat tolerates low positive temperatures well. For cold-resistant, it is inferior only to barley, potatoes and some feed herbs. Also wheat perfectly transfers high temperatures if they are not combined with high humidity. In this case, large crop losses are associated with high structures of plant diseases. Optimal temperature For the growth and development of wheat, the wheat is about 25 ° C, in general, culture grows well in the range from 3 ° to 32 ° C. The wheat is too early and too late sitting. In the first case, the risk of shoots of germs is increasing, in the second - the danger of winter extinction is very likely, if the plants did not have time to reach a phase of adversary before leaving under the winter. Herb wheat depending on climatic conditions sown from March to May, the growing period of it days. At the same time, the cleaning of grain is carried out by reaching 13% of the moisture content of the grain. With earlier cleaning, the grain will have to be preiser, later cleaning leads to a decrease in yield as a result of grain cream. Winter wheat sowed at the end of the summer - early autumn depending on the zone and weather conditions. It has 2 periods of active vegetation - the autumn, during which there is an increase in the vegetative mass and spring-year-old, during which vegetative growth continues, generative bodies and harvest are formed. Plants winter wheat Well tolerate negative winter temperatures. The most frost-resistant varieties are withstanding temperatures up to -35 ° C. However, a prerequisite for good overcoming is the presence of good snow cover, the winter hardiness of the culture is also determined by the resistance to such adverse factors as sparing, wringing, drinking, ice crust, etc. The optimal temperature for the appearance of shoots is located In the range of 13-15 ° C, however, germinate wheat seeds begin at 1-2 ° C. Over the period of vegetation, winter wheat requires the amount of average daily temperatures around 1900- 2200 ° C, the spring - no less than 1,300 ° C. Schetza is very responsive to irrigation . It is especially bad to carry the moisture deficiency in the exit phase into the tube, the pouring of the grain (causes its fancy). Chernozems --- The best soils for wheat, however, the correct application of fertilizers allows you to get good wheat yields and on turf-podzolic soils. On the formation of 1 C, the grain of wheat consumes 3 kg of nitrogen, 1 kg of phosphorus and about 2-3 kg of potassium. the pH of the soil should be no lower than 5, as it does not carry acid soils. The best predecessors of winter and spring wheat are pure and busy couples, herbs, leguminous crops, corn, etc.



(Triticum), the genus of one-year-old herbs of the family of cereals, one of the most important grain crops. Flour obtained from grains goes on baking white bread and production of other food products; Waste flour-made production serves as a cattle and poultry, and recently all wider are used as raw materials for industry. Wheat is the leading grain culture in many regions of the world and one of the main foods in the north of China, in some parts of India and Japan, in many Middle Eastern and North African countries and the plains of the south of South America. The main manufacturer of wheat - China, the second in value - the United States; Then the India, Russia, France, Canada, Ukraine, Turkey and Kazakhstan are coming. Wheat grain is the most important agricultural object of international trade: almost 60% of the total grain exports. The world's leading exporter of wheat - USA. Many wheat are also exported by Canada, France, Australia and Argentina. Basic Importers of Wheat - Russia, China, Japan, Egypt, Brazil, Poland, Italy, India, South Korea, Iraq and Morocco. There are thousands of wheat varieties, and their classification is quite complex, but the main types of only two are solid and soft. Soft varieties also divide on red and white and white. Usually they are grown in regions with guaranteed moisture. Solid grades are bred in areas with a superior climate, for example, where the natural type of vegetation is a steppe. In Western Europe and Australia, they produce basically soft varieties, and in the USA, Canada, Argentina, Western Asia, North Africa and former USSR - mainly solid.
Properties and use. Soft and solid wheat varieties have a lot in common, but clearly differ in a number of signs that are important for the use of flour. Historians argue that the difference between the two types of wheat has already knew the ancient Greeks and Romans, and possibly more early civilization. In the flour, obtained from soft varieties, starch grains is larger and softer, the consistency of it is thinner and crumbly, it contains less gluten and absorbs less water. Such flour is used for baking mainly confectionery products, not bread, as products from it crumble and quickly worry. In areas of cultivation of soft grades, bread bake from its mixture with a flour obtained from imported solid varieties. In the flour of solid wheat varieties, starch grains are smaller and harder, the consistency of its fine-grained, gluten relatively many. Such a flour, called "strong", absorbs large amounts of OD and is primarily on baking bread, with the exception of T. durum obtained from the type, which comes to the manufacture of pasta. As the share in the diet of meat people and other non-verbal food, the number of wheat directly consumed with them and other cereals is reduced. However, wheat is widely used also on the feed of a cattle, and the nutritional value of the grain is almost independent of milling qualities. Now in the USA for this, it is usually solid grain for this, although earlier the grinding was used as feed additives - bran and so-called. Muccher. These waste is fought by agricultural animals with deep antiquity: if cellulose is greater - primarily a cattle and horses, if it is less - pigs and a bird. Wheat bran are especially valued as an additive to the diet of the pregnant cows and shemps. Previously of them in large quantities They also gave horses due to well-known laxative properties. Pigs are suitable small bran, including the embryos and the flour attached to them. It is most effective to use together with biennical waste, fish flour and dairy sub-products as additives to corn and other grain stern. The use of milling waste in poultry farming, especially broiler, has recently been shrinking due to the growth of low fiber diet. From wheat protein, the glutamate of sodium was first obtained - the reinforcement of the substance that is widely used in Japan in the composition of soy sauces, but now it is mainly produced from the same soybean. Until recently applied research Wheat were directed mainly to improving its food properties. Laboratory experiments have shown that plastic, fibers and adhesive compositions can be produced from wheat gluten, but these products are fragile and water-soluble, therefore, in the commercial sense, the value does not represent. Recently, the tendency to reduce the consumption of bread in the United States was revived interest in unconventional paths of using wheat. Of the specially treated flour, "soluble" dishes resembling semolina porridge are obtained from gluten - high-protein breakfast flakes, and wheat seedlings are recognized very useful for health in raw form. Wheat starch is used to harden the paper. It is usually removed from the grain, but sometimes from straw. In industry find the use of adhesive and viscous properties of the most wheat flour. It serves as an additive to drilling solutions used in oil production and flocculating (slapped) agent when removing gold from the solution, improve the binding of the mineral part with a paper coating in plaster cardboard, is a filler of waterproof adhesives in plywood, impregnating composition, and the like.
Biology. In wheat plants, the sulp-solver sulfur with nodes and usually hollow with hollow interstices, and the leaves are simple, linear, regular, two-row. Each sheet departs from the node and consists of a vagina covering the overlying interstice like a split tube, and a long narrow plate. On the border between the vagina and the record there are three growing - a wide film tongue adjacent to the stalk, and two covering the last finger-shaped ear. The upper interstitial, or blooming, carries the inflorescence - a complex spacing. It consists of a crankshaft central axis and the small simple inflorescences, spikelets addressed to the axis of the wide side of the crankshaft. Each spikelet carries on its axis from two to five times the exhaust flowers, the totality of which is covered below the two - upper and lower - spikey scales, representing the lubricating leaves of simple inflorescences. Each flower is protected by a pair of specialized bracts - larger and thick lower and relatively thin top flower scales. In some, so-called Sweet, wheat varieties. Lower flower scales ends with a long darity. Flowers are usually scaretable, with three stamens and pestle carrying two centers. At the base, there are two or three small scales - flowering films, or focused, equivalent to the perianth. By the time of flowering, they swell and spread the surrounding flower of scales. Wheat - the plant is mainly self-polished, although some of its types there are cross-pollination. After fertilization, the marking turns into a small solid fruit with a grain held in the spike of flowering scales. The grain, or grain, is an inflorenik that has formed from the wall, inextricably linked with the only seed, which contains germin and endosperm. The embryo is on the side at the base of the grain and consists of kingdoms, the root and adjacent to the endosperm of a modified semi-silder - a shield. After germination, the embryonic root will give primary root system, kids - the above-ground organs of the plant and its "adults" roots, and the shield will highlight enzymes, digesting endosperm, and conduct it nutrients To starting development. Surrounding wheat grain absorbs water, swelling and germinates. Hirelessness and germinal root out out and grow up and down, respectively. At the surface of the soil from the first node forming from the kingdoms of solomins, apparent roots are departed, which are strongly branched and form the so-called. Uriscouched root system. The location of the transition of the stem to the root is called the root cake. Side nodes of the stem, slightly above it, and sideways are developing from the sinuses of their leaves near the surface of the soil - the wheat is happening. Before this stage, the plant is considered to be a german. Then the output phase begins to the tube, i.e. rapid elongation of solomina, for which it is necessary, i.e. Education Inflorescences: The upper intersenge (blooming) will take a spacing for 7-10 cm above the top sheet. The final grain of grain contains the embryo and water, first transparent, then as the starch content becomes becoming white, endosperm (stage of the so-called milk ripeness). Gradually, the moisture content of grain decreases and its contents on the consistency begins to resemble sticky dough (wax ripe). Fulfressed (technically ripe) grain is solid.

Main types. A significant economic importance is only three types of wheat - wheat summer, soft, or ordinary (T. Aestivum), wheat solid (T. durum) and wheat density, or dwarf (T. Compactum). The first one is the usual bakery wheat, grown worldwide. The grain of the second is used for the production of pasta, since it is rich in gluten - a mixture of proteins that form a sticky mass, which not only binds the dough, but also holds bubbles in it carbon dioxide; The dough "rises", and bread becomes lush. Wheat Dwarf goes basically to get crumbly baking. Little value have wheat rolling (T. SPELTA), emmer, shepherd, or double-fuzzy (T. dicoccum), Polish wheat (T. Polonicum) and English, or fat (T. Turgidum). All over the world wider than all wheat summer wheat. Her spiker scales are clearly comb only in the upper half, the lower flower scales are nonsense or shorter 10 cm, Solven is usually a hollow. It differs from the dwarf, more long, compact or loose, dorsovetrally compressed spikes. Wheat is dwarf they are short, dense and compressed from the sides. Wheat is solid - the spring, from summer and dwarf it is distinguished by sharp ridges along the entire length of sparkling scales and usually with ostic lower flower scales with a dust of 10-20 cm long. Solmin. From wheat fat, it differs only by longer spikel scoes and grains, with her the latter usually elliptical. In wheat, the fat, in America is practically not grown, grains are short, oval, with truncated vertices, so they seem to be swollen and selling; There are red and white grades. Polish Wheat stands out to his external species. Her cooler is a large - 15-18 cm long and 2 cm wide and more. Copyright scales are long, thin, paper, and grains often reach a length of 13 mm and very solid. The varieties of this species, like wheat solid, only the torn. Wheat varieties are divided into winter and spring. Winter wheat sow autumn and remove the next summer. This is the most common wheat all over the world. Starting to develop earlier sowed spring spring, it quickly sleeps and gives more high yield. Sneaking wheat, with the exception of T. Durum, grown in those places where winter is too dry.

The encyclopedia of the colley. - Open Society. 2000 .

Wheat - Triticum

Using.Wheat - the most important grain culture, giving almost 30% of world grain production and supplying more than half of the world's population. Its wide popularity is explained by the versatile use valuable grain quality. It is primarily on the production of flour, from which bread and many other foods are prepared almost everywhere. Bread from good flour contains up to 70-74% of carbohydrates (mainly starch), 10-12% protein, minerals, amino acids, vitamins. This delicious, nutritious, the calorie product (100 g to 347 kal) is well absorbed and digested by the body. The grain and its waste during harvesting (meakin, straw) and bran feed pets. From straw make paper, mobile walls, roofs, mats, household items.

Spread. According to the FAO Bulletin (1989), wheat cultivated on a huge territory In 220 million hectares, occupying 31.4% of the entire world square under grain crops.
The main crops are located in Eurasia - 71.8% (including in the USSR - 21.8%, or 48 million hectares) and America - 20.2% (including in Northern - 16.0%), much less in Africa - 3.8% and Oceania - 4.2%. More than half of wheat crops (55%) are placed in economically developed countries, which produce 57.5% of grain (general production in the world - 510 million tons) with an average yield of 2.4 t / ha. The main contribution to the production of wheat grain is made by USA, Canada, Australia, USSR, Italy, Spain, Romania, France, United Kingdom. The last two countries get the highest yield Grains - 5-6.9 t / ha.
IN developing countries Wheat is placed on an area of \u200b\u200babout 100 million hectares, from which 217 million tons of grain are obtained per year. In subtropical and tropical zones. Basic manufacturers of wheat grain: China, India, Turkey, Pakistan, Iran, Argentina, Mexico, Brazil, Morocco, Algeria, South Africa. Pretty significant squares under the culture in Iraq, Egypt, Ethiopia, Chile. In addition, it is cultivated in Nepal, Bangladesh, Afghanistan, Peru, Uruguay, Kenya, Tanzania, Sudan, Zimbabwe and some other tropical countries.

Plant Description. Wheat is an annual reprehensive cereal plant Height from 0.3 to 1.2 m. Propagated by seeds (grains), which germinate 3-6 germinal roots playing a large role in the vital activity of the plant. When 4-5 leaves appear from an underground node, a secondary root system (nodal roots) begins to form. It is urine, unintently, sometimes individual roots penetrate to 1 m and more. Side shoots appear from the node of the body a little earlier nodal roots - when forming the 3rd sheet. Everything is formed from 1 to 6 shoots (the process of bunning).

Escape (stem) - Hollow solid, divided by nodes to interstice (4-7), the length of which increases up the stalk. Intezion The bottom is tightly covered by the vagina of the leaves, which differ from above and go into freely sticking smooth, linear sheet plates 1-2 cm wide, length from 20 to 37 cm. At the end of the phase of the body, the intensive height of the stems begins at the expense of the sequential lengthening of the interstillers from the bottom up (phase Exit to the tube, or skellation). In the process of the stalk inflorescence (Kolos) rises along the stalk and comes out of the vagina of the upper sheet, the plant enters into the phase of the cosset. The spacing of a length of 5-10 cm consists of a rod, on each ledge of which sits on a spikelet in 2 parallel rows, it ends with a spike from above. Spikelets consist of 2 splashing scales and several flowers (from 1 to 5), each of which is enclosed in 2 flowering scales. Ostial sections have an outer scales carrying an assault. Flower It consists of a wound with a seedness, 2 peristened fish and 3 stamens. Bloom Wheat comes immediately after a colet. It starts with the spoal center, then spreads up and down simultaneously. Blossom can be closed (with cloudy or rainy weather) or open. Prevailing self-polling. With the onset of bloom, the growth of the stem is terminated. After fertilization, the formation, bullying and ripening of the fetus (ripening phase) begins.

Fetus - Grain - consists of tightly contrived fruit and seed shells, endosperm with outer alaron (protein) and inner starchy layers and embryo. Mass of 1000 grains - 30-50 g. The grain is very valuable, it contains 75-79% of carbohydrates, 15-20% protein, 1.9-2.2% fat, 1.9-2.1% ash and 2.2 -2.4% fiber. Used in bread maker as a flour improvement soft wheat. Basically goes to the manufacture of the best grades of manna cereals, pasta, noodles, vermicelli.

Origin and systematics. Wheat refers to the genus Triticumwhich includes more than 30 species. The film species of this kind were found in the excavations of human housing on the territory of modern Iraq, Turkey, Jordan, the age of excavations was defined at 7-6.5 thousand years before. e. Ancient forms soft (ordinary) wheat (Triticum Aestivum L.) Were found in Iran, where they were cultivated for 5 thousand years before. e. In Europe, soft wheat was known for 3 thousand years before. e.

Currently, this is the most common type of cultural wheat, which has more than 250 varieties and several thousand varieties. The grain consists of carbohydrates - 75-80% (mainly starch), protein - 10-15, fat - 1.5-2.5, ash - 1.7-2.1, fiber - 2-2.6%. Soft wheat flour is widely used in bread maker. The bread is distinguished by high taste quality, nutritional value and good digestibility. Bakery advantages of wheat flour depend on the content of protein grains and gluten. Strong flour contains a protein of at least 14%, gluten - 28%, average - 11-13.9% and 25-27%, respectively. The amount and quality of gluten is determined by the bulk yield of bread, its blur and porosity of the ball. Soft wheat has tight and winter forms. This is an exceptionally plastic species adapted to various climatic conditions, soil types, terrain relief. Culture can be found in lowlands and at an altitude of up to 4000 m above the UR. Sea, in the hottest places and for the polar circle.

The second way of spreading - wheat solid (Triticum Durum Desf.), whose origin is definitely not installed. It is assumed that it originated from the Mediterranean, where the exceptional variety of its varieties and varieties was found. Solid wheat Presented mainly by spring forms that cultivate in hotter and dry places compared to soft, including in the tropics of India, Ethiopia, Argentina. The species is characterized by shorterness, strength, heat resistance, resistant to grain cream. Plants almost do not run, well use irrigated water, which makes a hard wheat promising culture in irrigated areas. Compared to a soft, it is less affected by the Hessian fly, a brown rust and dusty head, the latter is connected with the closed type of flowering. Differs high demands for the fertility of the soil and the purity of the fields from weeds.

In addition to soft and solid wheat in the tropics and subtropics are common others Cultural views.
Torn crops private ordinary (T. Dicoccum Schrank.) Meet in North Africa, Ethiopia, Yemen, India. The raises of the ravines are raven, heat-resistant, resistant to the causative agents of the stem rust and solid head, have grain of good quality. Sneakers mesopotamian wheat (T. Persivalii Hubbard.) occupy limited area in Syria, Turkey, China. Branched form wheat Turgudes (T. Turgidum L.) It is grown as a spring and winter in the Mediterranean and Ethiopia. There are also spring sowing polish wheat (T. Polonicum L.). In India and Pakistan, cultivate small areas round Wheat (T. SPHAEROCOCCUM PERS.).

Biological features. Wheat is one of the few crops that can be grown in a wide range thermal, light and soil modes.
In temperate zone It is cultivated from hot steppe areas to the cold northern. Important cold-resistant grades of wintering (approximately 3/4 from all areas of moderate zone) and spring wheat are dominated here. It is enough for the germination of seeds and the formation of heat generations of 12-14 ° C, and short-term freezers are kept. During the body, spring wheat is also unable to heat. Winter shapes for normal overwhelming and transition to the generative phases should undergo hardening (accumulation of sugars in nodes of bunnies, gradual dehydration of cells, transform into them insoluble organic substances In soluble) with a gradual decrease in the temperature and length of the day during the autumnal period. For the passage of the generative phases (soblination, peeling, flowering, ripening) wheat requires a consistent increase in the average daily temperatures from 18 to 28 ° C, the sum of the active temperatures (above 10 ° C) for the growing season should be no less than 1400-1600 °. The optimal annual precipitation for non-nauseous wheat is 600-800 mm. However, with a favorable precipitation distribution, it can give good yields and with a lower amount of precipitation (400-450 mm), the main thing is that for the season of vegetation, their number is not lower than 200 mm.

In the tropics Wheat is cultivated mainly in mountainous areas, where the temperature is relatively low and significantly differs in day and night. Here they prevail winter and semi-unique ("two-handed") forms. On the plains more often grown the spring and semi-out wheat in the dry season when irrigating or in a colder season without it. For example, in East Africa, the height of the placement of wheat from 1600 to 3000 m above the UR. seas. In West Africa, it is cultivated on elevated plains (from 200 to 500 m) in the dry season when irrigation.

In India, where wheat is one of the main grain crops, there is 5 climatic zones Her zoning. In the country, they cultivate primarily winter and semi-out wheat. In the northern zone, the most late weighted winter varieties are growing - local and selection (DL420-9, HB 501, etc.), which are sowing in early terms, but no later than October and are grown both by precipitation and watering. In the northern plain zone with limited moisture suggestion (250-625 mm of precipitation per year), the semile semi-unicken local and selection varieties (HD228, DWL5023, ML3, MLKS11, CPAN, etc.) are sowing in November-December and are grown mainly when irrigation. In the central (flat) and south-western (flat) zones with sediments from 625 to 1250 mm per year, the main crops of winter and semi-odorous wheat (varieties - HI617, JU12, etc.) are placed on a bog. In the most arid areas, the crops of irrigated wheat (promising grades Lok1, HL2236, etc.) are practiced. The eastern zone is one of the most moisture-covered in India (precipitation amount up to 2000 mm per year). Rain wheat seeds are placed here, the middle-air varieties (120-140 days), they are sowing at the end of October - early November.

Selection and varieties. Low wheat yields in the tropics are explained by a whole complex of reasons. First of all, it is the spread of low-productive local varieties, non-compliance with the correct alternation of cultures in the fields, lack of mechanization, irrigation, fertilizers, modern means protection of plants from diseases, pests, weeds. Many local, as well as the introduced breeding varieties, especially when cultivating in the warm and wet climate, tropical plains suffer from planting plants and fungal diseases, especially the stem (pathogen Puccinia Graminis Pers.), Sheet (pathogen P. Triticina Erikss.) And yellow (pathogen P . Striiformis West.) Rust. In dry places, the variety is often dying from drought.

Accordingly, there are the following directions selection To improve varieties for tropical regions of the world:
1. High productivity due to optimal bunning, the size of the spice, the number and mass of grains.
2. Extreme to regions with a hot dry climate and some diseases.
3. Reducing resistance, i.e., the presence of short and durable stalks in plants.
4. Skeeping resistance.
5. Resistance to pests and diseases, especially rust.
6. Fitness to local cultivation conditions and techniques.
7. Good technological quality grain.

Big successes achieved in the world selection of short-seater wheat, including tropical regions. The varieties have high productivity, resistant to lodging, squeezing, diseases, speak well on fertilizers and irrigation. However, their introduction in the tropics often gives a very small effect. This is mainly due to the low level of agrotechnology, in which they cannot realize their potential. The traditional permanent cultivation of wheat on the same fields or in a mixture with other cultures (bean, oil, grain, potatoes, cotton, etc.) in the conditions of the bogar is completely not suitable for new, intense varieties. Only in crop rotation with scientifically substantiated alternation with other annual cultures can be expected to expect good grain yields. It has been proven that wheat on the poor soils of tropical regions on the annual amount of precipitation 500-800 mm speaks well to accommodation on a seerful pair, when the previous culture, better than the bean, during flowering is splashing into the soil as a green fertilizer. On more fertile soils, it gives high yields after a busy steam, that is, when placed on the field, in which they first grow early, it is better to also bean cultures (peas, vigor, beans, dolichos, chick and others), and then processed with The help of plows and other guns and contain in its pure form to seed wheat. Good results gives alternation of it in crop rotation with cotton, tobacco, battoo, vegetables, corn, sugar cane.

Requirements for soils. Wheat can grow on different soilsBut the best for it is neutral, fertile, breathable with good water-holding ability. Solid wheat compared to soft gives higher harvests on fertile and clean from weeds, which is associated with its smaller bushes and slow growth at the beginning of the growing season. Spring, as more immersible compared to winter, demanding more to the nutrient elements available in the soil. The need for them depends on the age of plants. For example, nitrogen is used in the period from the intensive growth of the stalks before the start of the intensity of the seeds, phosphorus - during the future formation, and potassium - from riding to the pouring.

Presense events. One of the most important agrotechnical operations - The preparation of the soil for sowing - in small households of the tropics is very imperfect. It is carried out by manually by hoes or local plows using animals to a depth of 8-10 cm, repeating up to 4-8 times to break the soil well. Fertilizers, as a rule, do not contribute. In large farms in the presence of modern equipment and crop rotations, the soil preparation is carried out with regard to agrotechnical requirements and local conditions. Disposable plowing (full wrapping of the soil layers with an unscrewing plow) is carried out to the depth of the arable layer when making the manure or sealing green fertilizers, as a rule, on soils where there is no wind erosion. Otherwise, disk or unreasonable plows are used, which are well loose, but do not turn over and dry the soil. If wheat is followed after irrigated with a widespread culture with wide regularly treated beaters, then there is no need for plowing. In India, in this case, the soil is treated twice with heavy disk harrow, then recall.

Sowing / landing.In subtropics sawa time Winter and semi-out wheat - from late September to the end of November. Late November crops are better to avoid, as it weakens the stability of plants to rust and retains ripening. Sowing spring wheat in these regions begin not earlier than the average daily temperature is 12-13 ° C, which coincides with the calendar periods of December to March.

Sow Usually on the smooth surface of the soil. If the duration of sowing in the tropics falls on rainy time and the soil is very overwhelmed, the wheat is seeded in 2-3 row with distances 10-12 cm on pre-prepared ridges. To date, the main methods of sowing in peasant farms are manual: scattering, in a plow furrow to local plows, handicraft seeders. In India, the peasants use wooden seeders with 2-3 bamboo coulters, located at a distance of 25-30 cm. In large farms, tractor seeders with aislers from 15 to 25 cm are used, which sow wheat on the depth of 3 (short-term varieties) to 9 cm. Simultaneously with sowing contributes from 15 to 30 kg / ha nitrogen and phosphoric fertilizers. The amount of seed seeds can be different, it primarily depends on the provision of plants with water during the period of growth and development. In the regions with an annual amount of precipitation 300-400 mm and the cultivation of wheat without irrigation, it is enough to suck from 50 to 160 kg of seeds per 1 hectare (seeding rate). With the increase in the natural moisture supply of the terrain or with watering, the rate of seeding up to 200 kg / ha or more increases. Sowing usually roll to protect from birds.
If wheat shoots are sufficiently thick and strong, but among them there are many annual weeds, then harrowing, which destroys up to 80% of weed vegetation. Further struggle with weeds lead in small farms manually, herbicides are used in large.

Fertilizers.In zones with developed animal husbandry under plowing or other main processing introduced manure (10-30 t / ha), about 2/3 of phosphate and potash and approximately 1/3 nitrogen fertilizers. The rest of the fertilizer is given in feeding during the growth and development of plants. The total amount of mineral fertilizers is different, it depends on the need of a variety, the presence of water and nutrients preceding the culture, the level of economy of the economy and many more reasons. For example, nitrogen in the tropics and subtropics are made from 20 to 150 kg / ha, phosphorus - from 25 to 70, potassium - from 0 to 60 kg / ha. Best wheat responds to nitrogen fertilizer. Local high-speed varieties of Indian wheat are enough 50-60 kg of nitrogen per 1 hectare, with larger quantities they run, local improved - 70-100 kg / ha, and for short-consumable optimal doses - 110-150 kg / ha. If the wheat predecessor is a bean grass (clover, alfalfa) accumulating due to nitrogen-fixing more than 100 kg / hectares of atmospheric nitrogen, then the dose of nitrogen fertilizers under a short-scale wheat is reduced to 70-80 kg / hectare. The number of finished fertilizers and precipitation is strongly changed. For example, in South Africa with a non-speaking of wheat culture in places with precipitation from 300 to 500 mm per year, from 14 to 32 kg of nitrogen are made per year, with an increase in the amount of precipitation - 33-42 kg / ha. In dry areas of India, the nitrogen dose on the bog is reduced compared to irrigated sowing 2-5 times, respectively reduce the amount of phosphorus in fertilizer.

Caring for sowing / landings. After making the main fertilizer and plowing on the field are miner cultivationAnd before sowing it, it is equalized, especially carefully under the irrigated wheat, which is sowing at the end of the wet or at the beginning of the dry season. Sowing a rouse wheat in the tropics is carried out at the beginning of rain loss or later, depending on the duration of the rainy season, the intensity of precipitation, the length of the vegetation of the variety. Compliance with sowing time is very important, and sometimes the main condition for obtaining good yields. It is desirable to pick them up so that the soil sewers are wet, and the air temperature is cool. If at this time the weather is hot, then the growth of plants and the future formation is oppressed and, that is especially dangerous, the striking of wheat diseases and pests increases. For example, in the northern plain zone of India, sowing a winter wheat conducted in the second decade of December, i.e., much later than the optimal deadlines (from the third decade of October until the first November), led to a loss of 1.8-2.0 tons of grain with 1 hectare (Vintage B. optimal deadlines 5.6-5.8 t / ha). Calendar timed seeding of wheat in the tropics is very different: in Africa (South Africa) - from August to December, in America (Mexico) - from September to January, in Australia - from April to July.

Irrigation Wheat is carried out in the dry season in the tropics, as well as in dry and semi-dry subtropics on the annual amount of precipitation below 300-400 mm and their adverse distribution. The most strongly culture needs irrigation during the formation of nodal roots, i.e., after 20- ^ 25 days after sowing, during flowering and pouring grain. In India good harvest The short-scale wheat is obtained at 4-5 irrigation, before the second and third irrigation make nitrogen feeding. With a limited reserve of water, wheat is watered only during the future formation period or if water is enough for 2 irrigation, also during flowering. In Bangladesh, a high harvest is obtained at 3 irrigation, which begin in 80-85 days after sowing and end in the period of the grain. In Pakistan, the short-satellite wheat is grown at 4 watering: during shoots, bunnies, peeling and pouring grain, in the first two deadlines give nitric feeding. In the tropics, watering is most often carried out. For him, checks are specially prepared, i.e., limit the field with rollers of the Earth, which keep water. After irrigation, if there can be allowed, make manual womb, in order to break the soil crust. On a nauseous wheat, feeding are brought after 3 and 6 weeks after sowing.

Care The wheat field includes a fight against diseases and pests. Chemical facilities for plant protection in the conditions of individual peasant farms of the tropics are rarely used due to their high cost. More often use agrotechnical methods of struggle: grade-resistant, protective processing of the soil, the correct time of sowing, manual waxing of weeds at the edges of the fields (intermediate owners of diseases), cleaning at optimal deadlines with immediate removal from straw field, combustion stones.