Wheat which is a type of grass is grown all over the world; it is actually one of the three most produced crops in the world along with rice and corn. The wheat grown in the US is either winter wheat or spring wheat. Winter wheat is planted in the fall and matures in the summer while spring wheat is planted in the spring after the danger of frost is over and matures in the summer as well. The United States ranked 3rd
in the world, as a wheat producing country behind China and India in 2012. The most common types of wheat are white and red, but there are other natural forms of wheat. There is a purple wheat that is rich in anti-oxidants which is grown in the highlands of Ethiopia. And there are some wheat species that include black, yellow and blue wheat.
Some different terms one should know and understand when talking about wheat.
Wheat berries: Is the whole grain form of wheat, before it has undergone any processing.
Freekah: Is young green wheat that has been toasted and cracked..
Types of wheat: classification of wheat in the United States
- Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta & bulghur; high in protein, specifically, gluten protein.
- Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods.
Bread Flour and high-gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange.
- Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is
primarily traded on the Kansas City Board of Trade. One variety is known as "turkey red wheat", and was brought to Kansas by Mennonite immigrants from Russia.
- Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded on the Chicago Board of Trade.
- Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
- Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used
for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
Red vs. White Wheat
Quality and Purchase: When selecting and purchasing whole wheat berries from a producer / farmer beware these grains are almost always not cleaned. Also make sure the farmer as a good turnover rate; you want to purchase as fresh as possible. Wheat berries purchased from a processor in most cases have been cleaned and packaged. And if you purchase from a retailer it will be cleaned and packaged. When
purchasing in bulk or smaller packaged container, make sure that there is no evidence of moisture present. If your product is not packaged in a sealed container or package then divide your purchase into usable portions and package into airtight / vacuum packaged containers and store in a cool dry and dark place.
NOTE: Do not purchase “seed” wheat for storage, since these products may have toxic chemical treatments.
There are several places to purchase bulk supplies of wheat. I originally began my wheat storage with purchases from the local Amish. The Amish are a great resource of products and knowledge. If you by
chance live in Indiana near Parke County, there is a great little Amish store there. I have bought several bags of wheat from them (just make sure they understand you want wheat and not wheat flour....my first visit there for wheat was an experience...since they weren’t use to non-Amish buying wheat to grind or use). Some of the local wal-mart stores carries bags of wheat. And of course you can purchase online thru any of the food storage companies.... check out my website www.logicalprepping.com to purchase some wheat from Thrive. Or you can call your local county Cooperative Extension Office for local outlets to purchase grains for storage.
Packaging: All grains should be stored in a moisture proof food grade container. This container
could be a Mylar bag, polyethylene bags, plastic buckets or #10 cans. Store your wheat in manageable amounts such as 10 lb bags; this will also help with rotation. Most importantly it
allows easier inspection and if contamination does occur it does not allow exposure to your whole stock of wheat. Also several smaller bags can be places inside a 5 gallon plastic bucket.
Note: Rodents and insects can penetrate plastic bags
Storage Conditions: Storage at 40-60°F is optimal. Grains are not damaged by freezing temperature, but temperatures above 60°F causes a more rapid decline in seed viability (ability to germinate) but
only a slightly faster loss in food value. Moisture above 15% will allow molds to grow. When the moisture reaches 20% some bacteria can start to grow. The result is spoiled grain unfit for use. Store containers off the floor, especially off concrete floors, concrete can wick moisture to stored containers very easily. Inspect grain often for insect activity. 
Shelf life: Rotate, Rotate, Rotate.....with any of your food storage you need to develop a program to rotate your supplies on a regular basis. First in first out.....in others words as you use your stored wheat
replace it with new wheat. Label each container with product and storage date. Commercially packaged wheat can have a shelf life on 25 – 30 years unopened and opened 2 – 3 years. While home packaged wheat is slightly less. The consensus seems to be Mylar bags if sealed correctly is 15 – 20 years, vacuum sealed jars should last as long as the sealed cans if the seal stays intact, and food saver bags are for short term use
Inspect grain often for insect activity. Treat for insects (see below) or discard affected lots. 
Method Insect Control Recommendation
Insecticides NOT RECOMMENDED, may be toxic if not correctly used
Heating NOT RECOMMENDED, too difficult to control the correct amount of heat to apply.
bay leaves, nails or salt NOT RECOMMENDED, these have absolutely no effect on insects or insect eggs.
Freezing Freeze 1-15 lb bags of wheat for 2-3 days. Allow to warm for 24 hours. Freezing kills live pests, but not insect eggs. Multiple freezing and warming cycles may be needed to kill all insects and hatching eggs.
Vacuum Sealing Seal wheat in vacuum bags using follow vacuum sealer instructions. Regular polyethylene bags are not suitable to maintain a vacuum.
Dry Ice (CO2) Place 3-4” of grain in the bottom of a 5-gallon plastic bucket. Use gloves when handling dry
ice. Add 2-3 oz. crushed dry ice. Fill the container to the full height. Place the lid on top slightly askew. After 30 minutes, seal the lid air-tight. Dry ice will control most adult and larval insects present, but usually will not destroy eggs or pupae. If properly applied, a single treatment with dry ice is sufficient for long-term storage. Annual dry ice treatments are not necessary unless an infestation is recognized in the stored grain. Treating grain with dry ice does not reduce its ability to sprout or its food value.
Oxygen absorbers Seal wheat in Mylar-type bags or #10 cans
along with appropriate number of oxygen absorber packets to create an oxygen-free atmosphere. This will kill adult insects and prevent larval insects from surviving.
No treatment Choose insect-free sources for wheat. Store them in clean and dry containers impermeable to insects.
* Polyethylene bags and 5-gallon plastic buckets will not maintain an oxygen-free environment after
dry-ice or oxygen absorber treatment. Over time oxygen will re-enter the container and this may allow larvae to grow to adults and cause an infestation during storage.
Use from storage: Wheat has many uses, it can
be ground for flour, popped, steamed, cooked, cracked or germinated or
Allergies: Gluten seems to be a hot topic at the moment. Gluten is a protein that is found in wheat, rye and barley. This protein can be hard for some people to digest. According to the National Institute of Diabetes and Digestive and Kidney Diseases, “This can be due to celiac disease, a genetic autoimmune condition that affects 1 in 133 people. And approximately 18 million people (6% of the population) have a gluten sensitivity, which means they have all the symptoms of celiac but they don’t have the autoimmune response.”  The allergy can cause a variety of symptoms which may range from diarrhea, bloating,
constipation and pain all the way to a severe allergy that can result in death. When in doubt always seek the advice of a physician to help with allergies. All varieties of wheat and processed wheat (flour, germ, cracked, etc) contain the allergy proteins.
For those newbie’s to food storage, I’m sure once you have stocked up on your wheat. Your next question will be.....What will I do with all this wheat? Besides the most common use which is to make flour which in turn means you can make bread, pastas and pastries. For those of you who do not have a mill to grind your wheat, there are other ways to use it.
- Wheat Berry Cereal
a) 1 cup of wheat berries
b) 3 cups of water (or half water and half apple cider for apple wheat berry cereal)
c) ¼ tsp salt (optional)
a) Bring the water to a boil, then add the salt and wheat berries and stir.
b) Reduce heat to a very low simmer and cook, uncovered, until almost all the water is absorbed, and the wheat is chewy but not crunchy. This may take 45 minutes to 1 ½ hours.
c) Drain any remaining water
d) Serve with milk (cream is better), brown sugar, and any favorite toppings such as nuts, oatmeal, raisins or any other fruit.
Notes: I usually make this cereal the night before and put it in the fridge overnight. Just reheat the amount you want to eat for breakfast (I just use the microwave). (But if this was during a disaster just hear over a fire and eat)
There are several salads which come to mind that you can add or substitute wheat into the recipe.
- Tabuleh : here is the link for the recipe http://www.food.com/recipe/tabuleh-438095
This is a Middle Eastern dish that uses bulgar wheat or couscous, so just substitute your wheat instead (boil the same as would for cereal listed above and then rinse in cold water)
- 3 bean salad – just add the cooked wheat to it
- Cole Slaw – just add the cooked wheat in with your cabbage, raisins, mayo and cardamom
- Soups and Side Dishes
- Soups – add wheat to any soup in the crockpot along with some barley and rice.
- Wheat Pilaf – wheat with parmesan cheese and garlic or even just wheat with some butter and salt.
- Christmas Cooked Wheat Pudding Recipe – here is the link for the recipe http://easteuropeanfood.about.com/od/polishdesserts/r/kutia.htm
- Wheat salad – here is the link for the recipe
- Wheat Berries with Ricotta and Honey (cuccia) – here is the link for the recipe http://www.splendidtable.org/recipes/wheat-berries-ricotta-and-honey-cuccia
- Snacks – roast them in the oven or pop the wheat and top with salt and butter just like you would popcorn
- Bread - you will need to turn your wheat into flour which I will cover in the next segment on wheat.
With any food storage items if they are not kept in ideal storage conditions or if kept pass the recommend storage shelf life then consumption is at your own risk.
 National Institute of Diabetes and Digestive and Kidney Diseases