Top 10 Varieties of Wheat In The World: Origins, Growing Regions and Applications

Key Highlights

• The top 10 wheat varieties in the world include Hard Red Winter, Hard Red Spring, Soft Red Winter, Hard White, Soft White, Durum, Spelt, Emmer, Einkorn and Khorasan.
• Hard Red Winter and Hard Red Spring are widely used for bread, while Soft Red Winter and Soft White are preferred for biscuits, cakes and pastries.
• Durum wheat is particularly important for pasta and semolina production, whereas Spelt, Emmer, Einkorn and Khorasan serve specialty and heritage grain markets.
• Russia, Canada, the United States, Australia, China and India are among the major wheat-producing countries.
• Canada led global wheat and meslin exports by value in 2024 at approximately US $ 7.55 billion, followed by the European Union at US $ 7.52 billion.

Introduction :

Wheat is a vital staple crop worldwide, serving many purposes including food processing,

global commodity trade and food security. There are different types of wheat used for different purposes, such as bread, pasta, noodles, biscuits and flatbreads, depending on qualities such as hardness, protein, gluten strength, kernel colour & milling properties.

Some of the top 10 varieties of wheat in the world include commercial varieties such as Hard Red Winter, Hard Red Spring, Soft White & Durum. Other traditional varieties include Spelt, Emmer, Einkorn & Khorasan.

It is important to understand different wheat varieties globally to help you determine which wheat to choose. For example, some types of wheat will not be suitable for bread making but will be suitable for pasta or biscuits.

Below we have listed 10 important varieties of wheat, their origin, main growing region and uses.

Understanding Different Types of Wheat

Wheat varieties are commonly classified into groups based on hardness, colour, season, genetics & use.

• Hard vs Soft - Hard wheats typically have high protein levels and strong gluten properties, making them ideal for bread. Soft wheats have less protein & weaker gluten properties, making them suitable for cakes, biscuits, pastries and crackers.
• Season - Winter wheat is planted in Autumn and grows during the following Summer.

Not all wheat varieties are separate species. For example, Hard Red Winter & Spring are common wheat varieties used for bread. Whereas Durum & Spelt are distinct.

Top 10 Varieties Of Wheat In The World

1. Hard Red Winter (HRW) - United States

Hard Red Winter wheat is one of the most important commercial varieties in the United States. It is planted during Autumn and develops sufficiently to establish the plant before winter. During Spring the plant will resume growth as the temperature increases.

Hard wheat with medium-high protein levels. It is a versatile wheat, suitable for many food products including bread.

• Origin & Main Growing Region: United States, mainly Kansas, Oklahoma, Texas, Colorado & other Great Plains states.
• Key Characteristics: Hard, red-brown kernels. Medium-high protein levels. Strong gluten.
• Uses: Bread flour, Rolls, Flatbreads, All Purpose Flour, Some Asian noodle products.

Hard Red Winter wheat is widely used in commercial milling due to its favourable balance of protein, flour yield and baking performance. It is also an important export for the United States.

2. Hard Red Spring (HRS) - United States & Canada

Hard Red Spring wheat has medium-high protein levels and strong gluten properties. It is planted during Spring, unlike winter varieties.

This wheat is highly valued by millers due to its excellent dough-forming properties. It is often used in breads and to blend with other varieties.

• Origin & Main Growing Region: Northern United States, mainly North Dakota, Montana, Minnesota & South Dakota. It is also widely cultivated in the Canadian Prairies.
• Key Characteristics: Hard kernels. High protein. Strong gluten.
• Uses: Artisan breads, Bagels, Pizza Dough, Rolls, Speciality breads & Flour Blending.

Hard Red Spring wheat is particularly important to commercial buyers looking for wheat with high protein levels. It is a valuable wheat due to its superior quality.

3. Soft Red Winter (SRW) - United States

Soft Red Winter is a major commercial variety of wheat. It is cultivated mainly in the East of the United States. It is planted during Autumn and harvested during the following Summer.

Soft wheat typically has lower protein levels and weaker gluten properties.

• Origin & Main Growing Region: The eastern United States, including areas around the Mississippi River and some areas of the south east.
• Key Characteristics: Soft kernels, Low protein levels. Weak gluten.
• Uses: Biscuits, Cakes, Crackers, Pastries, Cookies & Some Snack Products.

Soft Red Winter is highly important to the commercial baking industry due to its favourable milling properties.

4. Hard White - United States & Australia

Hard White wheat is a valuable commercial variety of wheat. It has a lighter-coloured bran and hard kernels. It has similar processing properties to Hard Red Winter wheat but has a milder taste and produces lighter flour.

It has low pigmentation, making it suitable for lighter-coloured food products.

• Origin & Main Growing Region: United States, mainly around the Great Plains and Pacific Northwest. It is also cultivated in Australia.
• Key Characteristics: Hard kernels, Medium-high protein levels. Light bran.
• Uses: Asian Noodles, Pan Bread, Flatbreads, Tortillas, Wholegrain Products & Bulgur.

Hard White wheat has become very important in markets where customers prefer lighter-coloured wholegrain products. It has a hard texture but a mild taste, making it versatile.

5. Soft White - United States & Australia

Soft White wheat is valued for its low protein levels, soft kernels and excellent milling properties. It is a key wheat variety used for flour in cakes, pastries and other baked products.

It typically produces lighter-coloured flour with weak gluten properties.

• Origin & Main Growing Region: Pacific Northwest of United States, mainly Washington, Oregon & Idaho. It is also cultivated in Australia.
• Key Characteristics: Soft kernels, Low-Medium protein levels. Light coloured flour.
• Uses: Cakes, Biscuits, Pastries, Crackers, Noodles & Confectionery.

Soft White wheat is an important export for the Pacific Northwest. It has favourable milling properties, making it a suitable choice for Asian food manufacturers.

6. Durum - Mediterranean & Canada

Durum wheat is one of the hardest wheat varieties and is highly important for pasta production. It has amber-coloured kernels and is typically processed into Semolina.

Strong grain with favourable protein properties, making it ideal for pasta.

• Origin & Main Growing Region: Mediterranean. Mainly cultivated in Canada, Italy, Turkey, North Africa & United States.
• Key Characteristics: Very hard kernels. Amber coloured. High quality protein for Semolina.
• Uses: Pasta, Couscous, Semolina & Some Traditional Breads.

Canada is a major international supplier of durum wheat, mainly from the Prairie provinces. Italy is also strongly associated with durum wheat as it has a well-established pasta industry.

Durum wheat is an important commodity to source internationally. It is important to source durum wheat with the appropriate properties for pasta, such as protein levels, vitreousness, colour & good quality Semolina extraction.

7. Spelt - Europe

Spelt is an ancient wheat variety that has been cultivated in Europe for centuries. It is related to common wheat but has hulled grains, meaning that after harvest the outer husks typically remain attached.

Spelt grain is highly valued in the specialist food industry.

• Origin & Main Growing Region: Historically cultivated in Central Europe. Mainly Germany, Switzerland & Austria.
• Key Characteristics: Hulled grain. Nutty taste.
• Uses: Wholegrain Bread, Specialist Flours, Pasta, Cereals, Crackers & Baked Goods.

Spelt has gained popularity in the premium baking & specialist food industry. However, it still contains gluten and therefore cannot be consumed by those with Coeliac disease.

8. Emmer - Middle East & Mediterranean

Emmer is one of the oldest types of cultivated wheat. It is often associated with the development of early agriculture in the Fertile Crescent.

Emmer is a hulled variety of wheat, unlike modern common wheat. Therefore, additional processing is required to remove the outer hulls. Emmer has a distinctive taste.

• Origin & Main Growing Region: Fertile Crescent. Traditionally cultivated in parts of Italy, Turkey, Ethiopia & Middle East.
• Key Characteristics: Ancient hulled wheat. Dense grain. Unique taste.
• Uses: Wholegrain Bread, Soups, Porridge, Pasta & Traditional Grain Products.

Emmer is an important wheat in the specialist agriculture industry. It does not compete with common wheat but is recognised within the traditional/heritage grain industry.

9. Einkorn - Fertile Crescent & Europe

Einkorn is one of the earliest domesticated wheat varieties. It is genetically distinct from modern bread wheat.

It typically has small yellow grains with a distinctive taste. It is not cultivated in large quantities.

• Origin & Main Growing Region: Fertile Crescent. Traditionally cultivated in parts of Turkey, Balkans & Europe.
• Key Characteristics: Small grains. Ancient wheat variety. Not grown in large quantities.
• Uses: Specialist Bread, Traditional Foods, Wholegrain Flours & Premium Baking.

Einkorn has gained popularity among specialist food manufacturers and heritage grain producers. It differs from modern wheat in terms of cultivation & processing requirements.

10. Khorasan - Middle East

Khorasan wheat is an ancient tetraploid wheat variety. It is traditionally associated with the Middle East. It is widely marketed as Kamut, which is a registered trademark. Therefore, it is cultivated and certified according to the trademark's specifications.

It typically has larger kernels than common wheat. Golden in colour. It is valued in the specialist food industry due to its distinctive taste.

• Origin & Main Growing Region: Traditionally cultivated in the Middle East. However, modern commercial varieties can be found in North America & parts of Europe.
• Key Characteristics: Large golden kernels. Ancient wheat variety. Unique taste.
• Uses: Bread, Pasta, Breakfast Cereals, Crackers & Specialist Flours.

Khorasan wheat is an important wheat in the premium grain & organic food industry. It is popular due to its heritage grain status and applications in specialist foods.

Popular Wheat Varieties Worldwide Comparison

Note: This list contains commercial wheat varieties and unique ancient wheat varieties. It does not mean there are just top 10 varieties of wheat in the world.

Major Wheat Growing Regions Worldwide

Wheat is cultivated in many different temperate & semi-arid areas. Depending on the climate, rainfall, soil, irrigation, seed type & farming methods, the quantity produced and grain properties can vary.

Russia

Russia is one of the most important wheat producing & exporting countries. It is mainly cultivated in the Southern, Central & Volga areas.

Russian wheat is highly important internationally due to the large exportable surplus. It is widely supplied to buyers in North Africa, Middle East & other wheat importing areas.

Canada

Canada is a major producer of high quality wheat, mainly Hard Red Spring & Durum wheat. It is primarily cultivated in the Prairie Provinces (Saskatchewan, Alberta & Manitoba).

Canadian wheat is highly valued by international millers due to its protein levels, grading & suitability for bread & pasta.

United States

The United States produces many different varieties of wheat, including Hard Red Winter, Hard Red Spring, Soft Red Winter, Hard White, Soft White & Durum.

It is cultivated in many areas throughout the Great Plains, Midwest & Pacific Northwest. This means American suppliers can cater to different international food processing requirements.

Australia

Australia is an important wheat producing & exporting country. It is cultivated in Western Australia, New South Wales, Victoria, South Australia & Queensland.

Australian wheat is particularly important to the Asian market as it is used for noodles, bread, biscuits & other foods. The competitiveness of Australian wheat will depend on the season, crop quality & distance travelled.

China & India

China & India are two of the largest wheat producing countries in the world. They also consume substantial quantities of wheat domestically.

In China, wheat is mainly cultivated in the North & Central areas. In India, wheat is produced in large quantities in Uttar Pradesh, Madhya Pradesh, Punjab, Haryana & Rajasthan.

Both countries have extensive domestic food markets, so most of their wheat production is directed towards domestic use.

Global Wheat Exports (WITS)

International wheat exports originate from major producing countries. Buyers rely on these suppliers to support food security, milling & food processing requirements.

According to the World Integrated Trade Solution (WITS), using UN Comtrade data for 2024, the biggest exporters of wheat (HS Code 1001) are Canada, European Union, United States, Australia & Ukraine.

Below are the top exporters:

Source: World Bank WITS, UN Comtrade, HS 1001, 2024.

Canada recorded the highest export value at approximately US $ 7.55 billion in wheat and meslin exports, with reported shipments of 25.60 million metric tonnes. The European Union recorded approximately US$7.52 billion., with a total of 30.92 million metric tonnes.

The United States recorded almost US$5.97 billion worth of exports. Australia & Ukraine also recorded substantial export values.

This illustrates that North America, Europe & Black Sea countries are important wheat exporters. However, they may not rank highest in terms of both value & quantity due to differences in quality, composition, pricing & destination.

Understanding the Data: Wheat (HS Code 1001) does not include wheat flour. This is classified as a separate product (HS Code 1101). The European Union is a region, so it should not be counted as a country. Australia has no quantity shown in the WITS report, so it has been left blank.

What Influences the Value of Different Wheat Varieties?

When choosing wheat to buy internationally, there are many factors to consider. The most important ones will depend on what the wheat will be used for.

• Protein levels - Protein levels will influence gluten development and dough strength. Higher protein wheat will generally be selected for bread. Lower protein wheat will often be selected for biscuits, cakes & pastries.
• Gluten strength - Gluten provides elasticity & structure to the dough. Millers & industrial bakers will look for high-quality gluten.
• Kernel Hardness - Hard wheat will generally produce a different type of flour compared to soft wheat. This is important when selecting wheat for bread, noodles & confectionery.
• Moisture - Excessive moisture can create storage issues. You should ask for the acceptable moisture levels and make sure the wheat has been dried appropriately.
• Test Weight & Foreign Matter - Test weight provides an indication of how dense the wheat is. Foreign matter, broken kernels & shrivelled kernels can affect grading.
• Falling Number - Falling number helps indicate the level of alpha amylase. This is important for millers & commercial bakers. Excessive enzyme activity can create problems with the dough & bread.
• Food Safety - Exported wheat should comply with applicable mycotoxin, pesticide & other contaminant limits. Ask for the relevant lab reports.

Things To Check When Buying Wheat

In addition to identifying which variety of wheat you need, you should also consider the supplier, wheat specifications & delivery.

• Type of wheat - Are you looking for Hard Red Winter, Hard Red Spring, Soft White, Durum or another variety?
• Specifications - What protein level, moisture, test weight, falling number & foreign matter do you require?
• Use - Are you looking for bread flour, pasta, biscuits, noodles or animal feed?
• Lab Reports - Ask for the relevant lab reports.
• Export Documentation - Are you able to provide the commercial invoice, packing list, certificate of origin, phytosanitary certificate, certificate of analysis & bill of lading?
• Delivery - How much do you have available? What port will it be loaded from? Is it packaged or bulk loaded? What is the delivery time frame?
• Commercial - Who are you contracting with? What are the payment terms? Will it be inspected? What Incoterms have been agreed?

Importers should also check the phytosanitary requirements, customs regulations, wheat standards & import duties for the destination country. Requirements will vary between countries, so check with the relevant authorities & customs.

Conclusion

There are different types of wheat available around the world. Choosing the correct variety will depend on the end use and quality requirements. High protein Hard Red Spring and pasta variety Durum to more traditional varieties like Spelt and Einkorn are all available. It is important to know the characteristics of the grains, what the suppliers can provide, what paperwork will be required to export and what import regulations are in place in the destination country.

Disclaimer

Wheat production, export rankings, trade values and commercial specifications may change over time. The varieties discussed include commercial wheat classes and ancient wheat varieties, rather than ten separate botanical species. Trade figures are based on HS Code 1001 and exclude wheat flour, which is classified separately. Buyers and exporters should verify the latest trade data, grain specifications and destination-country import requirements before entering into a commercial transaction.