Transformation of Wheat by Biolistics

Abstract

Food products derived from wheat are one of the most important sources of calorific intake worldwide and have formed an important part of man’s diet since Neolithic times. In 2002, 573 million tonnes of wheat grain were produced worldwide, of which approx. three quarters was eaten by humans (1). Wheat grain is rich in carbohydrates, proteins and essential vitamins and minerals such as vitamins B and E, magnesium and phosphorous, as well as fibre. It is the only cereal with enough gluten to make leavened bread and is a major constituent of many other foods including biscuits, cakes, breakfast cereal and pasta. Low-grade wheat and industrial wheat by-products are used for animal feed. Wheat is highly adaptable and is grown throughout the world, from the Arctic Circle to south of the Tropic of Capricorn, although it is most suited to more temperate latitudes between 30°N-50°N and 25°S-30°S. The global area of land under wheat cultivation has fluctuated greatly over recent decades. In the early 1960s, approx. 210 million hectares were grown. By the early 1980s, this had increased to approx. 240 million hectares but by the year 2000 the area had fallen again to 213 million hectares. However, in the same time frame, the world wheat production has steadily increased from 200 million tonnes to nearly 600 million tonnes per year today. It is projected to increase further to 860 million tonnes by 2030 (2).