Hamid kheyrodin - Assistant professor in semnan university-Iran
Sadaf kheyrodin - MS.c Student in Urban planning in mashad azad university-Iran

Wheat (Triticum spp., most commonly T. aestivum) is a cereal grain (botanically, a type of fruit called a caryopsis), originally from the Levant region but now cultivated worldwide. In 2014, world production of wheat was 729 million tonnes, making it the third most-produced cereal after maize (1.038 billion tonnes) and rice (741 million tonnes). This grain is grown on more land area than any other commercial food (220.4 million hectares, 2014). World trade in wheat is greater than for all other crops combined.[6] Globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods. The archaeological record suggests that wheat was first cultivated in the regions of the 9600 Fertile Crescent around Iran has approached a number of countries for cooperation in food production. France, a leading producer of crop seeds, is one of them which Iran hopes would help improve its agricultural yield. A French delegation visited Iran last September with a focus on farming and food. While Iran’s costly oil industry has siphoned investment away from agriculture, it has been employing few people. Unemployment has prompted the government to look again at agriculture as a key area to diversify economy and create jobs. Iran has further launched agricultural cultivation overseas amid the lingering drought.

Wheat, land, foods