Transformation of Wheat by Biolistics

Authors: C A Sparks H D Jones

Publish Date: 2004

Volume: , Issue: , Pages: 19-34

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Abstract

Food products derived from wheat are one of the most important sources of calorific intake worldwide and have formed an important part of man’s diet since Neolithic times In 2002 573 million tonnes of wheat grain were produced worldwide of which approx three quarters was eaten by humans 1 Wheat grain is rich in carbohydrates proteins and essential vitamins and minerals such as vitamins B and E magnesium and phosphorous as well as fibre It is the only cereal with enough gluten to make leavened bread and is a major constituent of many other foods including biscuits cakes breakfast cereal and pasta Lowgrade wheat and industrial wheat byproducts are used for animal feed Wheat is highly adaptable and is grown throughout the world from the Arctic Circle to south of the Tropic of Capricorn although it is most suited to more temperate latitudes between 30°N50°N and 25°S30°S The global area of land under wheat cultivation has fluctuated greatly over recent decades In the early 1960s approx 210 million hectares were grown By the early 1980s this had increased to approx 240 million hectares but by the year 2000 the area had fallen again to 213 million hectares However in the same time frame the world wheat production has steadily increased from 200 million tonnes to nearly 600 million tonnes per year today It is projected to increase further to 860 million tonnes by 2030 2

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