WHEAT: A WINNING COMBINATION
Wheat is the main cereal crop in India. The total area under the crop is about 29.8 million hectares in the country. The production of wheat in the country has increased significantly from 75.81 million MT in 2006-07 to an all time record high of 94.88 million MT in 2011-12. The productivity of wheat which was 2602 kg/hectare in 2004-05 has increased to 3140 kg/hectare in 2011-12.
The major increase in the productivity of wheat has been observed in the states of Haryana, Punjab and Uttar Pradesh. Higher area coverage is reported from MP in recent years.
Wheat Khapli
Khapli wheat, also known as Samba, Emmer, or Diabetic wheat. It is one of the best quality wheat variety in India.
It has a lot of healing characteristics that can help with heart disease and diabetes. It has the ability to lower blood cholesterol and glucose levels, making it ideal for people who are trying to lose weight or are simply concerned about their health. Chapati produced with khapli wheat is high in dietary fibres and can help you stay fuller for longer.
Wheat Sharbati
This wheat is grown exclusively in Madhya Pradesh. The region's soil is high in potassium and receives sufficient rainfall, resulting in a golden wheat grain with higher protein content than other wheat varieties. The grains are heavier and have a nutty flavour, resulting in soft,pleasant, and healthy chapatis.
Wheat Durum
Durum wheat, often known as pasta wheat or macaroni wheat, is grown in India. It is also one of the best quality wheat variety in India. It has a high gluten content and a nutritional profile similar to typical bread wheat. However, durum wheat flour is not appropriate for creating bread because it lacks sufficient starch to ferment and rise.
Common Bread Wheat
This is the most prevalent wheat variety produced in India, It is high in protein and can be used to make puffy flatbreads (chapati). This is the best wheat variety for chapati. Due to its round and small grains, India has its own strain of common bread wheat called as Indian dwarf wheat. It is lighter in colour and has a milder flavour. Their nutritional profiles, on the other hand, do not differ significantly.