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Cereal From Wikipedia, the free encyclopedia
“Grain” redirects here. For other uses, see Grain (disambiguation). This article is about cereals in general. For the breakfast food, see Breakfast cereal.
Oats, barley, and some products made from themCereal crops or grains are mostly grasses cultivated for their edible grains or seeds (i.e., botanically a type of fruit called a caryopsis). Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop; they are therefore staple crops. They are also a rich source of carbohydrate. In some developing nations, grain constitutes practically the entire diet of poor people. In developed nations, cereal consumption is more moderate but still substantial.
The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture. Grains are traditionally called corn in the United Kingdom and Ireland, though that word became specified for maize in the United States, Canada, New Zealand, and Australia.
Contents 1 Production 2 Farming 2.1 Planting 2.2 Harvest 3 Food value 4 Notes 5 See also 6 External links
Production The following table shows annual production of major cereal grains, in 1961[1] and 2005, ranked by 2005 production.[2] All but buckwheat and quinoa are true grasses (these two are pseudocereals).
Grain 2005 (Mt) 1961 (Mt) Maize 711,762,871 205,004,683 A staple food of peoples in North America, South America, and Africa and of livestock worldwide; often called "corn" or "Indian corn" in North America, Australia, and New Zealand. Wheat 630,556,602 222,357,231 The primary cereal of temperate regions Rice[3] 621,588,528 284,654,697 The primary cereal of tropical regions Barley 139,220,431 72,411,104 Grown for malting and livestock on land too poor or too cold for wheat Sorghums 59,722,088 40,931,625 Important staple food in Asia and Africa and popular worldwide for livestock Millets 30,302,450 25,703,968 A group of similar but distinct cereals that form an important staple food in Asia and Africa. Oats 24,032,521 49,588,769 Formerly the staple food of Scotland and popular worldwide for livestock Rye 15,202,142 35,109,990 Important in cold climates Triticale 12,962,777 0 Hybrid of wheat and rye, grown similarly to rye Buckwheat 2,127,823 2,478,596 Used in Europe and Asia. Major uses include various pancakes and groats Fonio 284,578 178,483 Several varieties of which are grown as food crops in Africa Quinoa 58,443 32,435 Ancient pseudocereal, grown in the Andes
Maize, wheat and rice, between them, accounted for 87% of all grain production, worldwide, and 43% of all food calories in 2003.[2] Other grains that are important in some places, but that have little production globally (and are not included in FAO statistics), include:
Teff, popular in Ethiopia but scarcely known elsewhere. This ancient grain is a staple in Ethiopia. It is high in fiber and protein. Its flour is often used to make injera. It can also be eaten as a warm breakfast cereal similar to farina with a chocolate or nutty flavor. Its flour and whole grain products can usually be found in natural foods stores. Wild rice, grown in small amounts in North America Amaranth, ancient pseudocereal, formerly a staple crop of the Aztec Empire Kañiwa, close relative of quinoa Several other species of wheat have also been domesticated, some very early in the history of agriculture:
Spelt, a close relative of common wheat Einkorn, a wheat species with a single grain Emmer, one of the first crops domesticated in the Fertile Crescent Durum, the only tetraploid species of wheat currently cultivated, used to make semolina
Farming
A wheat field in Dorset, England.While each individual species has its own peculiarities, the cultivation of all cereal crops is similar. All are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 °C but this varies by species and variety). The other warm-season cereals are tender and prefer hot weather.
Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Wheat is the most popular. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops in a year.
Planting The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Rice is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as sorghum, are adapted to arid conditions.
Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season. Winter varieties do not flower until springtime because they require vernalization (exposure to low temperature for a genetically determined length of time). Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.
Harvest Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.
In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, from combines to hand tools such as the scythe or cradle.
If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.
In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale.
Food value
Chickens are often fed grains such as wheatCereal grains supply most of their food energy as starch. They are also a significant source of protein, though the amino acid balance, with exceptions as noted below, is not optimal. Whole grains (see below) are good sources of dietary fiber, essential fatty acids, and other important nutrients.
Rice is eaten as cooked entire grains, although rice flour is also produced. Oats are rolled, ground, or cut into bits (steel-cut oats) and cooked into porridge. Most other cereals are ground into flour or meal, which is milled. The outer layers of bran and germ are removed (see seed). This lessens the nutritional value but makes the grain more resistant to degradation and makes the grain more appealing to many palates. Health-conscious people tend to prefer whole grains, which are not milled. Overconsumption of milled cereals is sometimes blamed for obesity. Milled grains do keep better because the outer layers of the grains are rich in rancidity-prone fats. The waste from milling is sometimes mixed into a prepared animal feed.
Once (optionally) milled and ground, the resulting flour is made into bread, pasta, desserts, dumplings, and many other products. Besides cereals, flour is sometimes made from potatoes, chestnuts and pulses (especially chickpeas).
Cereals are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are typically poor in nutritive quality, being deficient in essential amino acid lysine. The proteins of maize are particularly poor, being deficient in lysine and tryptophan (a precursor of niacin). Rice proteins are richer in lysine than other common cereal proteins and for this reason, rice protein is considered to be of better quality. Rice is a good source of B group vitamins, especially thiamine. It is devoid of vitamins A, D, C and is a poor source of calcium and iron.
Certain grains, including quinoa, buckwheat, and grain amaranth (Pseudocereal, non-grasses), are exceptionally nutrious. Quinoa was classified as a "supercrop" by the United Nations because of its high protein content (12-18%).[citation needed] Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete foodstuff.
In English, cold breakfast cereals, as opposed to cooked porridges such as oatmeal, are simply called cereal.
Notes ^ 1961 is the earliest year for which FAO statistics are available. ^ a b FAO. ProdSTAT. FAOSTAT. Retrieved on 2006-12-26. ^ The weight given is for paddy rice
See also Look up Cereal in Wiktionary, the free dictionary.Zadoks scale, BBCH-scale (cereals) List of edible seeds http://en.wikipedia.org/wiki/Cereal
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Rice
Ø RiceWeb Ø International Rice Research Institute Ø The Rice Ø Rice Genome Research Programme Ø Japan Ø World Rice Industry Trade & Agriculture Ø International Grains Council, UK
Wheat
Ø National Association of Wheat Growers
Spices
Ø Indian Spices – Spices Board of India Ø Chili Appreciation Society International Ø International Society of Hot Sauce Aficionados Ø Rocoto – The South American Capsicum, Chile Pepper
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Pepper
Ø Pepper Clicks Pepper Directory Ø India Pepper & Spice Trade Association Ø Brazilian Pepper Trade Board
Agricultural Associations & Organisations
Ø The American Society of Agricultural Engineers Ø Consultative Group on International Agricultural Research Ø Agricultural Groups Concerned about Resources & the Environment Ø Institute for Agriculture & Trade Policy
Agricultural R&D
Ø AgBioForum – Journal of Agribio technology & economics Ø Council for Agricultural Science & Technology Ø Sustainable Agriculture Research & Education Ø Research in Agricultural & Applied Economics Ø International Center for Tropical Agriculture Ø Inter American Institute for Cooperation on Agriculture Ø International Food Policy Research Institute Ø International Water Management Institute Ø Center for International Forestry Research Ø International Livestock Research Institute Ø International Maize & Wheat Improvement Centre Ø International Crops Research Institute for the Semi Arid Tropics Ø Agricultural Research for Developing Countries Ø Agricultural Network Information Center Ø Agricultural Research for Development, Switzerland
Agri Directories & Exchanges
Ø Farm World – agricultural products & commodities exchange
Agri & Food Resources
Ø Northwest Atlantic Fisheries Organization Ø International Institute of Tropical Agriculture Ø International Commission for the Conservation of Atlantic Tunas Ø Northeast Atlantic Fisheries Commission Ø Commission for the Conservation of Antarctic Marine Living Resources Ø The North Atlantic Marine Mammal Commission Ø International Whaling Commission Ø North Atlantic Salmon Conservation Organisation Ø International Baltic Sea Fishery Commission Ø Convention on International Trade in Endangered Species Ø American Journal of Agricultural Economics
General Agri
Ø Future Harvest – Science for Food, the Environment & World’s Poor Ø International Food Policy Research Institute Ø ICARDA – Sustainable Agriculture for the Dry Areas Ø National Gardening Association Ø Organic Farming Research Foundation Ø Sustainable Agriculture Research & Education Ø National Sustainable Agriculture Information Service Ø Food Alliance – for Sustainable Agriculture Ø Land Institute – Natural Systems Agriculture Ø American Horticultural Society Ø American Society for Horticultural Science Ø Botanical Society of America Ø American Society of Agronomy
Pesticides
Ø Northwest Coalition for Alternatives to Pesticides Ø Bio-Integral Research Centre Ø National Pesticide Information Center Ø Pesticide Action Network International Ø Pesticides from US Environmental Protection Agency
Agri Technology
Ø Agriculture Technology Transfer Information Centre Ø Conservation Agriculture Technology, FAO Ø The African Agricultural Technology Foundation Ø Plant Genome Data & Information Center Ø Agricultural Research Service – US Department of Agriculture Ø National Agricultural Biotechnology Council Ø Precision Agriculture Centre at the University of Minnesota Ø Australian Centre for Precision Agriculture Ø Agricultural Machinery & Implements Database Ø Library of Crop Technology Lessons Ø Consultative Group on International Agricultural Research Ø United States National Agricultural Laboratory Ø Nordic Gene Bank – Plant Genetic Resources
Crops
Ø Animal & Plant Health Inspection Service, USA
National/International Organisations
Ø Australian Society for Horticultural Science Ø US Agricultural Research Service Ø American Horticultural Therapy Association Ø Botanical Association of America Ø Asian Vegetable Research & Development Centre
Nuts & Seeds
Ø Nuts & Seeds Information Sheet Ø New Zealand Chestnut Council Ø The Oilseeds Group – US Govt. Ø National Institute of Oilseed Products Ø National Oilseed Processors Association Ø National Sunflower Association Ø Institute of Shortening & Edible Oils
Ø Almonds – Almonds Board of California, Amonds – Shelled, Whole Dry Natural or Whole Roasted – from USDA (PDF), Almonds Shopping Directory from Open Directory, Food Facts & Trivia - Almonds, Almond Information from Local Harvest Ø Pistachio – California Pistachio Commission, Pistachio Fruit Facts, Pistachio Directory from DMOZ Ø Peanut - About Peanuts, Peanut Butter Lovers, American Peanut Council, The Peanut Institute, National Peanut Board Ø Sunflower Seed – Sun Flower Seed Section from National Sunflower Association, Dehulling of Sunflower Seed Ø Brazil Nut – Brazil Nut Home Page, The Brazil Nut Industry – Past, Present & Future, Brazil Nut Details & Data from Rain-Tree, Brazil Nut Tree Ø Conker (Horse Chestnut) – Conkers from Wikipedia, Horse Chestnut Herb Profile from Botanical.com Ø Common Hazel – Common Hazel Info from Biology Daily, Hazel Information from Answers.com, Hazelnut, Hazel Nut Industry Index, Hazelnuts Council, Hazelnut Growers of Australia Ø Pecans – I Love Pecans
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