@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_dd2124e0
  rdf:value "It is the grains obtained from varieties of the species Triticum aestivum L. Common and durum wheat are the main types. The main varieties of common wheat are spring and winter, hard and soft, and red and white. Wheat is used mainly for human food, particularly in the form of bread, macaroni and pizza. In developed countries about 35% of total supply is used for feed. At world level, however, calories from wheat account for about 19% of total calories available for human consumption."@en ;
  ns0:hasSource "CODEX STAN 199-1995, FAO, 1995 http://www.fao.org/fao-who-codexalimentarius/" ;
  dc:created "2025-12-19T10:26:33"^^xsd:dateTime .

agrovoc:c_8373 skos:definition agrovoc:xDef_dd2124e0 .