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This book provides a comprehensive overview of wheat, a grass originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize or rice, the other major cereals. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop. Wheat was a key factor enabling the emergence of city-based societies at the start of civilization. It was one of the first crops that could be easily cultivated on a large scale, and had the advantage of yielding a harvest that provides long-term storage of food. Read about the history of wheat and its types including Durum, Einkorn, Emmer, Kamut, and much more.
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