5 things to do in Meghalaya - the abode of clouds


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According to the Russian Grain Union, from July to December, the Russian Federation achieved nearly 60% of its annual grain export potential and may approach February 15 with a volume below the established export quota, which remains valid from February 15 to June 30, 2024
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The main volume of agricultural products in India is produced and consumed directly by farmers' families. The level of mechanization in private farms remains low, despite the "Green Revolution" that took place in the 1960s and 1970s, which led to an increase in production volumes
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The Association of value-added grain processing companies (Starch Union) presented the results of the industry for 2022. The added value grain processing industry continues to grow slowly but steadily.
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Wheat is one of the world's most widely cultivated cereal grains, known for its versatility and nutritional value. It's a staple food for a large part of the global population, especially in temperate regions. Wheat grains, also known as wheat berries, are used to produce a variety of food products.

Basic Characteristics of Wheat:

Botanical Information: Wheat belongs to the genus Triticum. The most commonly cultivated species are Triticum aestivum (common wheat) and Triticum durum (durum wheat).
Nutritional Profile: Wheat is rich in carbohydrates, providing a significant source of energy. It also contains protein, fiber, and various vitamins and minerals such as B vitamins, iron, magnesium, and zinc.
Types of Wheat: Wheat is classified into several categories, including hard and soft wheat, red and white wheat, and winter and spring wheat. These types vary in protein content, kernel hardness, and growth cycles.

Uses of Wheat:

Flour: The most common use of wheat is in the form of flour. Wheat kernels are ground to produce whole wheat flour or refined flour, where the bran and germ are removed.
Bread and Bakery Products: Wheat flour is a primary ingredient in bread, rolls, pastries, and other baked goods due to its gluten content, which provides elasticity and strength.
Pasta and Noodles: Durum wheat, with its high protein and gluten strength, is ideal for pasta and noodle production.
Cereals and Breakfast Foods: Whole wheat or processed wheat is used in breakfast cereals, granola, and porridge.
Animal Feed: Lower grades of wheat or wheat by-products are often used in animal feed.
Alcoholic Beverages: Wheat can be used in the production of some beers and spirits, like wheat beer and vodka.

Cooking and Preparation:

Whole Wheat Berries: Can be cooked and used like other whole grains in salads, soups, or as a side dish.
Flour: Used in a wide range of recipes, from bread and pizza dough to cakes and cookies.
Cracked Wheat or Bulgur: Used in Middle Eastern dishes like tabbouleh.
Wheat Bran: Often added to baked goods for extra fiber.
Sprouted Wheat: Used in salads, sandwiches, and health food products.

Health Considerations:

Gluten: Wheat contains gluten, a protein that can cause health problems for individuals with celiac disease or gluten sensitivity.
Whole vs. Refined: Whole wheat products, which include the bran, germ, and endosperm, offer more nutrients and fiber compared to refined wheat products, which are stripped of the bran and germ.

Understanding the various forms and uses of wheat can help in incorporating this versatile grain into a balanced diet. Whether in whole grain, refined, or sprouted form, wheat remains a fundamental component in many cuisines and diets around the world.