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Agricultural products
Wheat
Wheat
Wheat belongs to the order Poales, family Poaceae (Gramineae – grass), sub-family Pooideae – ear grass, genus Triticum.

Wheat is the most important kind of cereal crop, according to its presence, production, consumption, nutritional value and also according to its significance in international trade. It is on the second place of the total production of cereal crops yield right after corn, while rice is in the third place.

It originated in South-East Asia and is one of the oldest cultured plants. In the new world (America and Australia) it was not known prior to its discovery. It is considered that wheat has been cultivated for more than ten thousand years.

Wheat grains are the main food product used to obtain flour for bread, cakes, pasta, etc. for fermentation in production of beer, alcohol, vodka and bio fuels. However, above all, it is used as a bread plant. Wheat bread is today used to feed approximately 70% of the world population. It has a high content of proteins (16-17%), carbohydrates (77-78%), fat (1,2-1,5%) and good digestibility.

The most important indicator of the wheat quality are the quantity and quality of the grain proteins. Content of proteins in the grain is taken as an international standard of wheat – 13,5%. However, content of proteins is significantly changed depending on the region of farming and fertilisation. Wheat cultivated in East and South has a higher content of proteins than the one from Western and Northern regions.

On average, wheat grain contains some 70% of carbohydrates, 11% of raw proteins, 3% of cellulose, 1,75% of fat and approximately 1,7% of mineral matters. Wheat contains very important ingredients such as group B, A and PP vitamins as well as minerals – iron, potassium, calcium, magnesium, manganese and selenium.

Wheat is cultivated at agricultural land of DTD Ribarstvo in the area of 1.279 ha where excellent yields are achieved.