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Wheat

At BBS, we supply wheat of the highest quality, ensuring every grain meets our rigorous standards. Our dedicated team oversees each step, from sourcing to packaging, to maintain purity and nutritional value. We are committed to excellence and client satisfaction.

 

Indian wheat is a significant agricultural product, with India being one of the largest producers in the world. The country has a variety of wheat types, with the most commonly grown being Triticum aestivum (common bread wheat). Wheat is a staple in Indian diets and is used to make chapatis, bread, and a range of other foods

Wheat is a vital crop in India and plays a key role in the country’s agriculture and economy. Here’s a more detailed look into Indian wheat:

1. Major Varieties of Wheat in India:

  • Triticum aestivum: Known as common or bread wheat, this is the most widely cultivated variety in India. It is used primarily for bread, chapatis, and other bakery products.

  • Triticum durum: Known as durum wheat, it is harder and used in products like semolina, pasta, and certain types of bread.

  • Triticum dicoccum: Also known as emmer wheat, this is a more traditional variety cultivated in smaller areas, valued for its high nutritional content, including fiber and protein.

Wheat Production Zones:

India has five agro-climatic zones for wheat cultivation, each suitable for different varieties:

  • Northern Plains Zone (Punjab, Haryana, Uttar Pradesh): This is the most productive region, known for high-quality wheat.

  • Central Zone (Madhya Pradesh, Gujarat): Known for growing high-protein wheat varieties like durum.

  • Peninsular Zone (Maharashtra, Karnataka): Durum wheat is popular here.

  • North-Eastern Zone (Bihar, West Bengal): Focuses on production for local consumption.

  • Hilly Zone (Himachal Pradesh, Jammu & Kashmir): Smaller-scale wheat farming for local use.

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