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The domestication of wheat, a major source of energy, protein, and dietary fiber, has allowed for the sufficient production of food to support community settlement, cultural development and population growth more than any other plant worldwide. This book comprehensively describes wheat production and use, dedicating a large part to advice and discussion concerning the establishment, management, and harvesting of a successful crop, including the control of disease and the use of wheat as forage. Presenting examples from throughout the world, the book discusses research on the impact of the environment on the quality of grain and examines the challenges facing growers and wheat researchers in different geographical regions. This book is essential reading for all agronomy lecturers and students. By bringing together recent research and practice it is also a valuable resource for researchers and advisors in this area, including plant breeders, agronomists, and pathologists.