Wheat (Triticum aestivum) holds a significant position in South Africa's agricultural landscape, ranking second after maize in terms of area planted and production. South Africa is a key player in Sub-Saharan Africa's wheat production, acting as both a producer and a conduit for grain trade within the region.
Traditionally, wheat was not the primary staple crop in Sub-Saharan Africa. However, rapid population growth and urbanisation have led to shifting food preferences, increasing the demand for wheat-based products such as bread, biscuits, pasta, noodles and porridge. South Africa is a significant consumer of wheat, with wheat consumption coming a close second to maize. The annual per capita consumption of wheat stands at 2,4 billion loaves of bread, or 40 loaves of bread per person (56kg/person), according to the International Trade Administration Agricultural Sector, reflecting the importance of wheat-based products in the local diet. Consequently, wheat production has gained importance in meeting these evolving dietary needs.
Wheat production in South Africa is concentrated in provinces such as the Free State, Western Cape and
