Creationism in Crisis
Evolution of Wheat Since the Neolithic
Evolution of Wheat Since the Neolithic
Evolution of wheat spikes since the Neolithic revolution - Universitat de Barcelona
The evolution of cultivated wheat presents challenges most Creationists will avoid if possible. The first and perhaps most obvious challenge is why has wheat needed to be improved by cultivation and human selection if, as Creationists believe, it was created by a perfect, omniscient designer for the benefit of humans? Did the designer not foresee the future needs of humans or anticipate the problem of feeding a large population from a crop with inadequate yields?
The second is that fact that, despite the ludicrous Creationists' insistence that the Theory of Evolution (TOE) is a theory in crisis, and about to be overthrown as a scientific theory by their superstition, including magic and an unproven magical entity, the only viable explanation for the changes which have occurred over time is selection by human agency, in other words a form of accelerated evolution by natural selection and primitive genetic engineering by people who knew nothing of genetics, just like the natural environment.
Archaeological records show that, for about 10,000 following the first cultivation of wild wheat in Mesopotamia about 12,000 years ago, wheat grains had long awns, then about 2000 years ago, wheat diversified into awned and awnless or very short awned varieties.
Clearly, given the length of time awned whet was grown, there was not strong selection for awnless wheat, so why did the different varieties evolve, apparently suited to different environmental conditions. This was the question a study, published in the journal Trends in Plant Science, co-led by the University of Barcelona, the Agrotecnio centre and the University of Lleida, set out to answer. Creationists might note that nowhere does magic or a magic entity appear in the explanation, which depends in its entirety on the workings of the TOE.
The research and its significance are explained in a University of Barcelona news release: