Cereals, grains, or cereal grains are grasses Poaceae is a family in the Class Liliopsida (the monocots) of the flowering plants. Plants of this family are usually called grasses, or, to distinguish them from other graminoids, true grasses; the shrub- or tree-like plants in this family are called bamboo (there are also herbaceous, non-woody bamboos). There are about 600 genera and some 9,000 (members of the monocot Monocotyledons, also known as monocots, are one of two major groups of flowering plants that are traditionally recognized, the other being dicotyledons, or dicots. Monocot seedlings typically have one cotyledon (seed-leaf), in contrast to the two cotyledons typical of dicots. Monocots have been recognized at various taxonomic ranks, and under families Poaceae or Gramineae Poaceae is a family in the Class Liliopsida (the monocots) of the flowering plants. Plants of this family are usually called grasses, or, to distinguish them from other graminoids, true grasses; the shrub- or tree-like plants in this family are called bamboo (there are also herbaceous, non-woody bamboos). There are about 600 genera and some 9,000)[1] cultivated for the edible components of their fruit seeds (botanically, a type of fruit The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas. Seed-associated structures that do not fit these called a caryopsis In botany, a caryopsis is a type of simple dry fruit — one that is monocarpelate and indehiscent (not opening at maturity) and resembles an achene, except that in a caryopsis the pericarp is fused with the thin seed coat): the endocarp Fruit anatomy is the internal structure of fruit, the mature ovary or ovaries from one or more flowers. In fleshy fruits, the outer and often edible layer is the pericarp, which is the tissue that develops from the ovary wall of the flower and surrounds the seeds. Some edible "vegetables" such as the cucumber, squash, and tomatoes are, germ The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ, rice bran, and maize may be used as a source from which vegetable oil is extracted,, and bran Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, the latter lose a portion of their nutritional value. Bran is present in and may be. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops A staple food is a food that can be stored for use throughout the year and forms the basis of a traditional diet. Staple foods vary from place to place, but are typically inexpensive starchy foods of vegetable origin that are high in food energy (Calories) and carbohydrate. The staple food of a specific cuisine may commonly be served as part of. Grain is both a fruit and a vegetable.
In their natural form (as in whole grain Whole grains are cereal grains that contain germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Wholegrains can generally be sprouted while refined grains generally will not sprout. Wholemeal products are made from wholegrain flour. Grains are a natural source of growth like seeds. Grains are also a source of), they are a rich source of vitamins A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and the particular organism. For, minerals A mineral is a naturally occurring solid chemical substance that is formed through geological processes and that has a characteristic chemical composition, a highly ordered atomic structure, and specific physical properties. By comparison, a rock is an aggregate of minerals and/or mineraloids and does not have a specific chemical composition, carbohydrates A carbohydrate is an organic compound with the empirical formula Cmn, that is, consists only of carbon, hydrogen and oxygen, with the last two in the 2:1 atom ratio. Carbohydrates can be viewed as hydrates of carbon, hence their name. Structurally however, it is more accurate to view them as polyhydroxy aldehydes and ketones, fats Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats",, oils, and protein Proteins are organic compounds made of amino acids arranged in a linear chain and folded into a globular form. The amino acids in a polymer are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded. However, when refined by the removal of the bran Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, the latter lose a portion of their nutritional value. Bran is present in and may be and germ The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ, rice bran, and maize may be used as a source from which vegetable oil is extracted,, the remaining endocarp Fruit anatomy is the internal structure of fruit, the mature ovary or ovaries from one or more flowers. In fleshy fruits, the outer and often edible layer is the pericarp, which is the tissue that develops from the ovary wall of the flower and surrounds the seeds. Some edible "vegetables" such as the cucumber, squash, and tomatoes are is mostly carbohydrate A carbohydrate is an organic compound with the general formula Cmn, that is, consists only of carbon, hydrogen and oxygen, with the last two in the 2:1 atom ratio. Carbohydrates can be viewed as hydrates of carbon, hence their name. Structurally however, it is more accurate to view them as polyhydroxy aldehydes and ketones and lacks the majority of the other nutrients. In some developing nations Developing country is a term generally used to describe a nation with a low level of material well being. There is no single internationally-recognized definition of developed country, and the levels of development may vary widely within so-called developing countries, with some developing countries having high average standards of living, grain in the form of rice Rice is the seed of the monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second-highest worldwide production, after maize, wheat Wheat is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Globally, wheat is the leading source of vegetable protein in human food, having a, or maize Maize , known in many English-speaking countries as corn, is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times. The Aztecs and Mayans cultivated it in numerous varieties throughout central and southern Mexico, to cook or grind in a process called nixtamalization. Later the crop spread through much of the Americas (in American terminology, corn) constitutes a majority of daily sustenance. In developed nations The term developed country is used to describe countries that have a high level of development according to some criteria. Which criteria, and which countries are classified as being developed, is a contentious issue and is surrounded by fierce debate. Economic criteria have tended to dominate discussions. One such criterion is income per capita;, cereal consumption is moderate and varied but still substantial.
The word cereal derives from Ceres Ceres is the goddess of growing plants and of motherly relationships in Roman mythology. Ceres was worshipped in Ancient Roman religion, and is today again worshipped in Roman Neopaganism. Ceres was usually equated with the Greek goddess Demeter, the name of the Roman goddess of harvest and agriculture.
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Production
The following table shows annual production of cereals, in 1961,[2] 2005, 2006, and 2007 ranked by 2007 production.[3] All but buckwheat Buckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as wild buckwheat and quinoa Quinoa , a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, are true grasses (these two are pseudocereals Pseudocereals are broadleaf plants that are used in much the same way as cereals (true cereals are grasses). Their seed can be ground into flour and otherwise used as cereals. Examples of pseudocereals are amaranth, quinoa and buckwheat).
Maize, wheat and rice together accounted for 87% of all grain production worldwide, and 43% of all food calories in 2003,[3] while the production of oats and rye have drastically fallen from their 1960s levels. 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 (besides maize)
- 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. 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.
Period
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, depending on the cost of labor, 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. Storage facilities should be protected from small grain pests, rodents and birds.
Nutritional facts
Some grains are deficient in the essential amino acid lysine. That is why a multitude of vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes. Many legumes, on the other hand, are deficient in the essential amino acid methionine, which grains contain. Thus a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal with rice by South Indians and Bengalis, dal with wheat by North Indians, and beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including Americans.[5] The amount of crude protein found in grain is measured as Grain Crude Protein Concentration.[6]
Standardization
ISO has published a series of standards regarding the products of the topic and these standards are covered by ICS 67.060.[7]
See also
- Chillcuring, grain ventilating process
- Food quality
- Food safety
- Food price crisis
- Pulse (legume)
- Threshing, process of loosening the edible part of cereal grain
- Winnowing, method for separating grain from chaff
- Zadoks scale
- Push–pull technology
- Post-harvest losses (Grains)
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Thu, 19 Aug 2010 22:08:37 GMT+00:00
Bowl, barbecue Brookings Register SDSU football fans should come hungry to the 15th annual South Dakota State University Cereal Bowl on Sept. 18. Sue Blodgett, Plant Science department head, ... College Football: Jackrabbits want return trip to postseason Rapid City Journal
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I actually woke up early enough today to have breakfast at my own place Then I saw my cat acting weird Lately I m liking the look and process of adding fake film grain to my pictures
DanielSemper
Mon, 30 Aug 2010 09:13:44 GM
Cute and freak, 350 g of delicious pink . cereal. with vitamins, calcium, Hello Kitty wants to feed us !!!
Q. My son is not quite old enough to start solids yet, but I was just thinking about this so I decided to ask. Instead of the baby cereal can't I just skip it and go straight to regular old fashioned oatmeal? I have heard that baby cereal isn't that great for them anyways.
Asked by Ryden'sMaMa,#2 edd3/14/10 (B - Wed Feb 18 18:31:55 2009 - - 7 Answers - 0 Comments
A. Why not cereal? Take rice cereal, for example. Under conventional American wisdom, it's the best first food. But Butte says iron-rich meat often one of the last foods American parents introduce would be a better choice. Dr. David Ludwig of Children's Hospital Boston, a specialist in pediatric nutrition, says some studies suggest rice and other highly processed grain cereals actually could be among the worst foods for infants. "These foods are in a certain sense no different from adding sugar to formula. They digest very rapidly in the body into sugar, raising blood sugar and insulin levels" and could contribute to later health problems, including obesity, he says. The lack of variety in the American approach also could be a… [cont.]
Answered by mystic_eye_cda - Thu Feb 19 13:25:05 2009
