1. APPGSTA Meeting January 2015 An introduction to wheat

2. Wheat – the world’s third largest crop Production (million tonnes) Cropping area (million hectares) Maize982159 Rice744162 Wheat717216

3. The origin and current distribution of wheat

4. T. urartu (AA) T. tauschii (DD) T. turgidum (AABB) Ae. speltoides (BB) T. spelta (AABBDD) T. aestivum (AABBDD)

5. A complex genome! SpeciesGenome type Number of chromosomes Number of genes ManDiploid4620,000 – 25,000 RiceDiploid2437,500 WheatHexaploid42164,000 – 334,000

6. Wheat makes better bread !!

7. World production

8. UK Wheat production

9. UK wheat usage 1971/721984/852012/13 UK wheat produced4.6mt12.1mt13.3mt Wheat used by UK millers 4.9mt4.8mt 5.1mt UK wheat used by millers 1.7mt3.0mt 3.7mt % UK wheat used by millers 35%62%72%

10. Wheat end use is determined by hardness and protein content and quality

11. UK Wheat types and classification nabim Group 1 Reliable milling & bread making qualities Higher protein (13%) of good quality, high HFN and SpW 7 nabim Group 2 Less reliable milling & bread making qualities Higher protein (13%) of good quality, high HFN and SpW 11 nabim Group 3 Reliable biscuit making qualities Lower protein, extensible but not elastic gluten11 nabim Group 4 Minimal functionality, mainly used for feed 22

12. The challenges of increasing production Increasing world population Impact of changing weather patterns Competition with other crops (soya!) Changes in pest & disease impacts Trade and legislation Science not keeping up!

13. Thank you