Approaches and strategies for sustainable wheat production
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This handbook provides practical information on wheat production. It aims to inform the work of policy makers, agriculture agencies, extension agents, non-governmental organizations, universities and research organizations, both in developing countries and worldwide, who are responsible for delivering national and global food security. It summarizes the key aspects of wheat production that planners and producers need to consider for the effective management and expansion of wheat growing areas or improvement of wheat crop productivity. Wheat is the most widely grown and consumed food crop accounting for 20% of humanity’s food. In the past decade, some 620 million tons of wheat was produced on 220 million hectares, with productivity levels of 3 tons/hectare. After the quantum leap of the Green Revolution, wheat yields have been rising by only 1.1% per year, a level that falls far short of the demand of a global population growing by 1.5% or more annually.