Wheat and Jute

The grain constitutes a major food item and an important commodity on the world grain market. Wheat is one of the first of the grains domesticated by human. Bread wheat is to have been grown in the Nile Valley by 5000 BC and it is believed that the Mediterranean region was the centre of domestication. The civilization of West Asia and of the European peoples have been largely based on wheat, while rice has been more important in the East Asia. Since agriculture began, wheat has been the chief source of bread for Europe and the Middle East.
It was introduced into Mexico by the Spaniards in the early part of 16th century and into Virginia, USA by English colonists early in the 17th century. Although it is one of the oldest of the cereal crops, it was introduced in Bengal in 1930-31. Its importance as a food crop was recognised around 1942-43. The plants bear this edible grain in dense spikes. The culm of the mature wheat plant is a hollow, jointed cylinder that comprises 3-6 nodes and internodes.
The wheat leaf consists of the sheath, blade, ligules and auricle. The leaf sheaths normally enclose the lower 2/3 of culm. A maximum of 5-7 seminal roots may function throughout the life of the wheat plant. Until now the Bangladesh Agricultural Research Institute has developed 16 varieties of wheat. Sonalika, the variety released in 1973, remained dominant through the 1980s. Kanchan, developed in 1983 and made available to growers in 1987, now covers more than 80 percent of the wheat area.
Cultivation Wheat is grown under a wide range of climatic and soil conditions. It however, grows well in clayey loam soils. In Bangladesh it is a crop of Rabi season, requires dry weather and bright sunlight. Well rainfall between 40 and 110 cm is congenial for its growth. Depending on variety and weather conditions, 100-120 days are required from sowing to harvest.