The domestication of wheat, more than any other plant, has allowed food to be produced in sufficient quantities to support community settlement, cultural development and population growth. Wheat is one of the major sources of energy, protein and dietary fibre in human nutrition. This book comprehensively describes how wheat is produced and used. It begins with a consideration of how the different grain characteristics influence the subsequent utilization of the harvested wheat. A large part of the book is then devoted to advice and discussion concerning establishing, managing and harvesting a successful crop, including the control of disease, and the use of wheat as forage. There is also a thorough consideration of the storage and use of the crop post-harvest. Wheat is grown and used throughout the world and the book reflects this by containing examples from many different countries. Research on the impact of the environment on the quality of the grain is presented and discussed, and the challenges facing growers and wheat researchers in different geographical locations are examined throughout the book. This book is essential reading for all agronomy lecturers and students at universities and colleges. By bringing together recent research and practice it is also a valuable resource for researchers and advisors in this area, such as plant breeders, agronomists and pathologists.