For more than 10,000 years, wheat production and consumption has contributed to the socioeconomic development of humankind (Salamini et al. 2002). Wheat is readily adaptable to a range of diverse environments, including marginal and extreme ecosystems. It is cultivated on about 220 million hectares (539 million acres) worldwide, which produce roughly 700 million metric tons a year. The grain provides on average a vital 20 percent of calories and protein for more than 4.5 billion people in 94 developing countries (Braun et al. 2010).

Grains are important protein sources, not because they are notable for either their protein quantity or quality, but rather because they are affordable, readily available, easily stored at room temperature, and found in many commonly eaten foods. Further, the amino acids they contribute complement other plant-based proteins, such as those from legumes, creating combinations that provide all the essential amino acids in quantities needed for maintenance and growth.

This subset identifies bread wheat (Triticum aestivum) materials with high (17.69-20.03%) whole-grain protein concentration.

Source: CIMMYT Wheat Germplasm Bank