Wheat is an important source of carbohydrates. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. In 2020, world production of wheat was 761 million tonnes (839 million short tons 1.7 trillion pounds), making it the second most-produced cereal after maize. World trade in wheat is greater than for all other crops combined. Wheat is grown on more land area than any other food crop (220.4 million hectares or 545 million acres, 2014). Botanically, the wheat kernel is a type of fruit called a caryopsis. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE.

The many species of wheat together make up the genus Triticum / ˈ t r ɪ t ɪ k ə m/ the most widely grown is common wheat ( T. Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food.

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