Explanation:

The cultivation of wheat (Triticum spp.) reaches far back into history. Wheat was one of the first domesticated food crops and for 8 000 years has been the basic staple food of the major civilizations of Europe, West Asia and North Africa. Today, wheat is grown on more land area than any other commercial crop and continues to be the most important food grain source for humans. Its production leads all crops, including rice, maize and potatoes.
Although the crop is most successful between the latitudes of 30° and 60°N and 27° and 40°S (Nuttonson, 1955), wheat can be grown beyond these limits, from within the Arctic Circle to higher elevations near the equator. Development research by the International Maize and Wheat Improvement Center (CIMMYT) during the past two decades (Saunders and Hettel, 1994) has shown that wheat production in much warmer areas is technologically feasible.