Common name          Wheat

Scientific name        Triticum   

Family name         Poaceae

Shona          Gorosi

Ndebele          Inqoloyi

Wheat is a cereal grain grown all over the world during the cooler months of the year-especially in Zimbabwe.

It is of the genus Triticum (family Poaceae) and several varieties have been developed across the world, where they are grown, depending on the soils and climatic conditions-which eventually determine the nutritional content of the harvested wheat.

  • Typical variety uses include:
  • Triticum aestivum, is a hard wheat used for making bread, fine cakes and related products,
  • Triticum durum, used for pasta (spaghetti and macaroni) and related products,
  • Triticum compactum, used for making soft products such as starch, paste, mailt, dextrose, gluten, alcohol (whiskey and beer,

The grain, the bran (the residue from milling), and the vegetative plant parts  from wheat are used to make valuable livestock feed.

The iQFarmer Wheat Manual will introduce you to wheat farming, covering:

  1. Varieties and Types
  2. Seeds and Seedlings
  3. Soil and Land Preparation
  4. Production Management: weed control, fertilisation, irrigation
  5. Disease and Pest Control
  6. Physiological Disorders
  7. Harvesting and Handling
  8. Value Addition
  9. Climate-Smart Agricultural Practices (CSAP)
  10. Wheat Economics and Entrepreneurship

You will also find a program on wheat production which we hope will help you to select the most cost-effective solutions and profitable combinations in setting up a profitable agricultural enterprise.

Download Grower’s Manual


Download Cropping Program