Agriculture Reference
In-Depth Information
Section IV
Making of a Wheat Industry
GENOME
Relevant genes
TRANSCRIPTOME
→
PROTEOME
mRNA of genes Polypeptides
↓
FUNCTIONAL
ENVIRONMENT PROTEINS
Climate, Nutrients
↓
Farm management
GRAIN
COMPOSITION
↓
PROCESSING
Functional
properties
↓
FOOD PRODUCTS
↓
Consumer
acceptance
“Millers and bakers in France have found that bread is improved by putting into it a larger amount
of gluten than is found in French or American wheats, and as consequence very hard wheats . . . are
mixed with the others. These wheats cannot be raised in France, and must be imported, and they are
the only kinds which are always sure to fi nd a market in this country.”
US Consul John Covert,
reporting to the US State Department
The New York Times
, 1899