Wheat is a staple food crop used in the production of flour and animal feed. It is classified into three main groups: emmer wheat, durum wheat, and bread wheat.
Our country hosts the Anatolian region, the genetic center of wheat. Therefore, Central Anatolia is the most important wheat cultivation area in Türkiye.

A large portion of the global population relies on wheat as a traditional grain and staple food to sustain their lives.

Feed Wheat
Characteristics:

It has low protein and gluten content. Since the protein level and gluten structure of this wheat are lower compared to bread and durum wheat, it is typically used as animal feed. Wheat serves as an energy source in feed rations; however, feed corn or barley is generally preferred due to their greater cost-efficiency.
It is a lower-yield wheat variety and ranks in the lower tiers of quality classification.
It contains a high amount of starch, which makes it suitable for meeting animals’ energy requirements.

Field of Use
Animal feed (especially cattle, sheep, poultry, and aquatic species)
Biofuel production (in certain cases)

Strategic Importance for Humanity
Wheat is one of the fundamental grains in terms of food security.
Institutions such as the Turkish Grain Board (TMO) maintain strategic reserves of wheat for food consumption, as well as for feed and industrial use. 
In cases of drought, war, or production decline, wheat supply directly affects public nutrition