WHEAT
GLOBAL STAPLE FEEDING THE WORLD
Nuragri-Expo - Natural as Now and Future
Wheat - Global Staple Grain
Wheat (Triticum aestivum) is the most widely cultivated cereal grain in the world and a staple food for over 35% of the global population. It has been cultivated for over 10,000 years. Nuragri-Expo supplies premium quality wheat from major growing regions, ensuring consistent quality.
Our wheat is carefully selected and processed to meet international standards, making it ideal for bread making, pasta production, and various food applications. We maintain strict quality control throughout the supply chain to deliver the finest wheat products to our global customers.
Types of Wheat
Hard Red Wheat
High protein content (12-14%), ideal for bread making and pasta production.
Soft White Wheat
Lower protein content (8-10%), preferred for cakes, pastries, and confectionery.
Common Packing For Container Shipment
| Products | Packing | Container |
|---|---|---|
| Wheat | 50kg PP Bags | 200 Bags in 20'FCL / 400 Bags in 40'FCL |
Origin of Wheat with production
China is the largest producer of wheat, followed by India and Russia. Major growing regions include the North China Plain, Indo-Gangetic Plain, and Russian steppe zones.
Global wheat production exceeds 760 million metric tons annually. The crop thrives in temperate climates and is harvested in summer and autumn. China alone produces over 130 million tons annually.
Specification
| Properties | Values & Limits |
|---|---|
| Moisture | Max. 13% |
| Protein | Min. 11% |
| Foreign Matter | Max. 1% |
| Broken Kernels | Max. 3% |
| Test Weight | Min. 78 kg/hl |
| Color | Amber to light brown |
| Free from | Any kind of infestation |
Nutrition Facts
Serving Size: 100gm
Amounts per servings
*Percent Daily Values are based on a 2,000 Calorie diet.
Health Benefits & Uses
Health Benefits
- Wheat is the most widely cultivated grain crop, feeding over 35% of the world's population.
- It contains gluten proteins (gliadin and glutenin) that give dough its elastic properties.
- Whole wheat is rich in B vitamins, minerals, and dietary fiber.
- The grain contains phytic acid, which can reduce mineral absorption but is reduced by fermentation.
- Wheat varieties range from hard red wheat (high protein) to soft white wheat (lower protein).
- Modern wheat breeding has focused on yield, disease resistance, and nutritional quality.
- Wheat is used in countless products: breads, pastas, cereals, and even biofuels.