Wheat as a Nutritional Powerhouse: Shaping Global Food Security

Abstract

Wheat (Triticum spp.), known as the “golden grain,” plays an indispensable role in global food security, providing approximately 20% of the world’s protein and caloric intake. As a dietary staple for over 35% of the global population, wheat’s high-yielding and disease-resistant varieties introduced during the Asian Green Revolution significantly transformed agricultural productivity. The major producers of wheat in 2022 were China, India, Russia, and the European Union, with a total production of about 778 million metric tons. Over 35% of the world’s population depends on wheat as a staple meal. It serves as the leading source of plant-based protein, with a protein content of about 13%, higher than most major cereals. Additionally, biofortification programs have enhanced wheat’s nutrient profile to combat malnutrition and hidden hunger, especially in impoverished regions. Wheat has an equally significant socioeconomic impact because of its capacity to sustain millions of farmers and strengthen national economies through trade and employment. With an estimated $50 billion in worldwide trade, wheat is a crucial commodity for food security and international markets. The importance of whole wheat in sustainable agriculture is highlighted by initiatives to increase its consumption, enhance storage facilities, and lower post-harvest losses. There will be 10 billion people on the earth by 2050, so ensuring sustainable wheat production and equitable distribution is still crucial. Furthermore, despite climatic change and declining soil fertility, the study highlights wheat’s economic importance, agronomic advantages, and nutritional worth.