i6 



THE WHEAT INDUSTRY 



to keep the spikes from scattering and spilling the grain. 

 This wheat is well suited for cultivation in the Rocky 

 Mountain and Pacific Coast states where the grain is often 

 allowed to stand for weeks after it is ripe before harvesting. 

 The type is grown princi- 

 pally in Chile, Turkestan, 

 Abyssinia, and in the west- 

 ern part of the United 

 States. 



5. Poulard Wheat is 

 drought and heat resistant. 

 It is related to the durum 

 varieties. It is raised for 

 experimental purposes only 

 in the United States, but 

 has importance as a crop in 

 Europe and Africa. 



6. Durum or Macaroni 

 Wheat, is adapted to regions 

 of low rainfall. It is tall 

 and vigorous with wide 

 leaves, short, compact heads, 

 and long beards. The large 

 kernels are rich in gluten 

 content. This wheat is used 

 extensively in the manufac- 



FIG. io. Einkom, close view. This ture of macaroni. It is 



is considered the most primitive of the er own widelv in various 

 wheats. J . 



foreign countries and has 



importance in the Great Plains Region of the United States 

 and Canada. 



7. Polish Wheat is known also by the names Giant Rye 

 and Jerusalem Wheat. The grain is not very productive. 

 It is rich in gluten and low in starch. The type is grown 



