Wheat, Cultivation Type : Natural

Wheat cultivation in India traditionally been dominated by the northern region of India. The northern states of Punjab and Haryana Plains in India have been prolific wheat producers. While this cereal grass has been studied carefully in the past, recent years of painstaking research by India's finest scientific talent has paid off with the development of distinctly superior varieties of Durum Wheat.

Next to rice, wheat is the most important food-grain of India and is the staple food of millions of Indians, particularly in the northern and north-western parts of the country.

It is rich in proteins, vitamins and carbohydrates and provides balanced food. India is the fourth largest producer of wheat in the world after Russia, the USA and China and accounts for 8.7 per cent of the world’s total production of wheat.

Indian wheat is largely a soft/medium hard, medium protein, white bread wheat, somewhat similar to U.S. hard white wheat. Wheat grown in central and western India is typically hard, with high protein and high gluten content. India also produces around 1.0-1.2 million tons of durum wheat, mostly in the state of Madhya Pradesh. Most Indian durum is not marketed separately due to segregation problems in the market yards. However, some quantities are purchased by the private trade at a price premium, mainly for processing of higher value/branded products.

•  Controls Obesity

•  Improves body metabolism

•  Reduces Chronic Inflammation

•  Prevents Gallstones

•  Protects Against Coronary Diseases