common wheat Antonyms
No Synonyms and anytonyms found
Meaning of common wheat
Wordnet
common wheat (n)
widely cultivated in temperate regions in many varieties for its commercially important grain
common wheat Sentence Examples
- Common wheat, scientifically known as Triticum aestivum, is one of the most widely cultivated cereal grains worldwide.
- Despite its name, common wheat encompasses various cultivars, each adapted to different growing conditions and uses.
- Common wheat is a staple food crop, used to make bread, pasta, and a variety of other food products.
- The grains of common wheat are harvested for their high carbohydrate content, providing a valuable source of energy in the human diet.
- Common wheat is a cool-season crop, typically sown in the fall and harvested in the spring or early summer.
- Farmers employ various agricultural practices to maximize the yield and quality of common wheat, including fertilization and irrigation.
- Common wheat is susceptible to diseases such as rust and powdery mildew, requiring careful management to prevent yield losses.
- Breeding programs continuously develop new varieties of common wheat with improved traits such as disease resistance and yield potential.
- Common wheat is a genetically diverse crop, with thousands of cultivars cultivated around the world.
- The cultivation of common wheat has played a significant role in human civilization, contributing to the development of agriculture and food security.
FAQs About the word common wheat
widely cultivated in temperate regions in many varieties for its commercially important grain
No synonyms found.
No antonyms found.
Common wheat, scientifically known as Triticum aestivum, is one of the most widely cultivated cereal grains worldwide.
Despite its name, common wheat encompasses various cultivars, each adapted to different growing conditions and uses.
Common wheat is a staple food crop, used to make bread, pasta, and a variety of other food products.
The grains of common wheat are harvested for their high carbohydrate content, providing a valuable source of energy in the human diet.
