Wheat (Triticum spp.), one of the oldest and most widely cultivated crops, plays a crucial role in global food security and nutrition. As the second most important grain after maize, wheat is a major source of calories and proteins, sustaining nearly half the global population. This chapter provides a comprehensive introduction to wheat, exploring its botanical characteristics, historical origins, and varieties, with a particular focus on wheat straw as a renewable resource. Wheat straw, composed primarily of cellulose, hemicellulose, and lignin, holds significant potential for sustainable applications in the bio-based industry. The chapter also discusses the challenges faced by wheat cultivation, including climate change, pest pressures, and water scarcity, and examines the socioeconomic implications of wheat production and trade. With an emphasis on sustainability and future strategies to enhance wheat production, the chapter highlights the role of technological innovations, such as drought-resistant wheat varieties and efficient irrigation systems, in ensuring food security. The critical role of wheat in addressing global hunger, enhancing food security, and supporting economic development is underscored, with a particular focus on smallholder farmers and their importance to global agricultural systems.