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A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. [1] Botanically, it is a type of fruit called a caryopsis . [ 2 ] Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard").
In the United States, about 40% of the total wheat production is of a strain known as hard red winter wheat, with soft red winter wheat contributing another 15% of the annual wheat crop. There are also winter varieties of white wheat. [4] Soft red winter wheat is also grown in the Canadian province of Ontario, along with white winter wheat. [5]
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While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina introduced three new classes of wheat, with all names using a prefix Trigo Dura Argentina (TDA) and a number. [75] The grain classification in Australia is within the purview of its National Pool Classification Panel.
Wheat taxonomy: the legacy of John Percival (PDF) (Linnean Special Issue 3 ed.). London: Linnean Society. p. 190. Percival, John (1921). The wheat plant: a monograph. London: Duckworth. Padulosi, Stefano, Karl Hammer and J. Heller (1996). Hulled Wheats. Promoting the conservation and use of underutilized and neglected crops. 4.
It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States, prized for its hardiness, rust resistance, yield, and milling and baking qualities. [3]
Turkey red wheat had been brought from Russia, so Carleton studied Russian agriculture and taught himself some of the Russian language. In 1898, the Department sent him to Russia, where he acquired a number of varieties of cereal grains to test in the United States. [6] In July 1900 he returned to Russia and acquired several more cereal grains ...
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry.