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Wheat (Triticum spp. L.) has fed the humankind for centuries. It has affected human life economically and culturally as human has affected its evolution since its domestication 12,000 years ago. Wheat cultivars in use were mainly landraces till the end of the nineteenth century. After World War II, industrialized agriculture led to the selection of modern bread and durum wheat cultivars based upon their higher grain yields and technological characteristics. Nowadays, although wheat landraces generally have a lower grain yield, there is a renewed attention from farmers, consumers, and manufacturers for them, due to their lesser fertilizer input, higher genetic diversity and adaptability, and desired nutritional profile and flavor. |
