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The seed was sent to David Fife in Peterborough, Ontario, taken from a ship in the Glasgow port originating from Danzig. A friend of his sent him seed from Glasgow in 1842. It is a good yielding wheat, high in quality; an excellent milling wheat. It was grown in Canada from 1860 to 1900, and was the industry standard. Ladoga, 1888.
Wheat origins by repeated hybridization and polyploidy (e.g. "6N" means 6 sets of chromosomes per cell rather than the usual 2). Only a few of the wheat species involved are shown. The goatgrass species involved are not known for certain. [6] Aegilops is important in wheat evolution because of its
The wheat grain classes used in the United States are named by colour, season, and hardness: [7] [8] [9] Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein. [8] [9] Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked ...
A map of worldwide wheat production in 2000 Wheat is one of the most widely produced primary crops in the world. The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report "Grain Market Report".
This page was last edited on 25 January 2017, at 10:16 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
The term pulse is used for the seeds of plants from the Fabaceae family (legumes), such as beans, pea, lentil and chickpea. Pulses supply proteins and form chief source in vegetarian food. Leguminous plants fix nitrogen in root nodules - produced with the help of nitrogen fixing bacteria.
Emmer is a hybrid species of wheat, producing edible seeds that have been used as food since ancient times. The domesticated types are Triticum turgidum subsp. dicoccum and T. t. conv. durum. The wild plant is called T. t. subsp. dicoccoides. The seeds have an awned covering, the
It is found in industrial packaging and also in packs for domestic use; it is used by bakers, pastry chefs and pizzerias. In Italy by law [4] and changes introduced by [5] pasta for domestic consumption (except fresh pasta) may be produced exclusively with durum wheat, but in other countries Manitoba flour is also used in the egg-pasta industry ...
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