Cereals are the main sources of human nutrition, animal feed, and raw materials for industry. Grain farming accounts for 35% of arable land in the world.
Due to the diversity of species, varieties and forms, crops can grow in different climatic zones. For this reason, the concentration of grains on heavy and light soils is the same, but the yield differs significantly.
Grain is easy to transport and does not require high storage costs. At low humidity, about 18%, it is stored for a long time, with losses of only 2%.
The share of grains growing in temperate climates is 40%. The most important grain crop in Russia and the world is wheat.
Cereals list of plants with photos
Cereals belong to the grass family (Poacea) or bluegrass family (Pooideae).
Among them there are breads of the first group (typical breads) and the second group (millet breads). Typical grains are rye, wheat, barley, and oats. Millet crops include rice, corn, buckwheat and others.
The structure of important organs in most breads looks similar. The root system of cereals is fibrous, with the exception of buckwheat - it has a taproot. Winter rye, wheat and corn boast the most powerful, well-developed roots.
The stem is a hollow straw and has up to 8 internodes. The greatest width is at the roots and the smallest at the top. The exception is corn - its stalk is filled with loose tissue.
The inflorescence is an ear (in rye, barley and wheat) and a panicle (oats, rice). Corn has two types of inflorescences - panicle and cob. The fruit is a grain or nut of buckwheat.
Next, we will consider in detail each culture, their main characteristics, the difference between them, the benefits and the most significant indicators.
Selection and preparation of place and soil for the plant
To obtain high-quality corn grain, you need to select planting material and a place for growing. The powerful root system of the plant needs a lot of oxygen, so the soil must be loose with good air permeability. The best place for the plant will be well-warmed areas. The cereal grows best on chernozems, alluvial and sandy loam soils, and light loams. To avoid cross-pollination, different types of corn are placed away from each other.
A well-prepared area for cultivation is the key to stable yields.
The best plant precursors are legumes, potatoes or buckwheat. You cannot sow the crop after sugar beets or sunflowers, as these crops greatly dry out the soil to a great depth. And this is harmful for corn. The nutritional value of the soil will help to obtain high grain yields. The soil should contain fertilizers with nitrogen, phosphorus, and potassium.
In the fall, two kilograms of rotted manure per square meter, superphosphate - 35 grams, potassium salt - 25 are applied to the area under corn. After processing, the ground is dug up. In early spring, the soil is loosened to a depth of eight centimeters. Soil acidity for corn varies from 5.0 to 8.0, but the optimal pH is 6.5.
Rye
There are annual and perennial types of rye. Of these, only one, Secale cereale, is cultivated.
The rye inflorescence is a complex spike. Among winter grains, rye has the most developed roots. The leaves are linear, green, matte. Wind pollinated. Rye tolerates cold better than other crops.
The main composition of grains: carbohydrates and protein (up to 10%). Also contains vitamins B, PP, E and minerals.
Due to its beneficial composition, rye is used in folk medicine:
- increases the body's resistance to diseases,
- lowers blood sugar levels,
- has an expectorant effect on coughs,
- dietary fiber stimulates the gastrointestinal tract.
Processed grains are used to bake bread. The waste obtained during the sorting process has nutritional value for livestock. A good rye harvest can be obtained even under poor climatic conditions.
Origin story
The second name for the cereal is maize. That's what they call him in his homeland. American Indian tribes worshiped this culture. The round shape and golden hue of the seeds - for these reasons, the tribes believed that corn symbolized the Sun. Many festivals in Indian culture are dedicated to the maize plant.
The grains were scattered next to the sculptures of the gods and painted on rock paintings. After baking the loaves, one of the batch was given as a sacrifice in the Temple of the Sun. If you look closely, you will notice that some temples are shaped like an ear of corn. Since ancient times, the Indians have created a legend about the golden grain. According to one of them, a beautiful girl, having taken pity on her fellow tribesmen in a hungry year, turned into a slender cob with golden seeds. The stigmas look like locks of golden hair.
Many tribes considered corn to be the child of the Sun and Moon. The crop has been cultivated by people since time immemorial. During excavations in Peru, maize cobs were found in an ancient temple, the age of which is estimated at hundreds of centuries. The history of the origin of the cereal crop began 55,000 years ago - this is the oldest discovery of corn dust.
Modern history begins in Mexico, where seeds from wild plants were used. The height of the trunks could reach several meters, and the size of the ears was only 50 mm, which were densely packed with small grains.
Oats
Two types are most widespread in cultivation: common oats (Avenasativa) and Byzantine oats (Avenabyzantina).
The stem of a herbaceous plant is a hollow straw. The root system, like most cereals, is fibrous. The leaves are elongated and have a linear pattern. The inflorescence of oats is a panicle, and the fruit is a caryopsis.
The chemical composition of the grain is rich in vitamin B, calcium, iron, and phosphorus. The main place is occupied by carbohydrates, starch and protein.
Oats are widely used for processing into human food and animal feed. From its grains you can get oatmeal, oatmeal, and biscuits. Porridges made from oatmeal are recommended for dietary nutrition.
Oats are also used to prepare alcoholic drinks and mash. Oat grain is a high-quality feed for large and small livestock. The harvest of oats and other crops is used for haylage and silage.
Wheat
Wheat is the most common cultivated herbaceous plant.
People often ask, is wheat a bush or a grass? Let's take a look: up to 10 stems can grow from one plant; wheat looks like a shrub in appearance, but its stems are soft and hollow inside, which classifies it as a herbaceous plant.
Due to its ability to grow in different soils and in different climatic conditions, wheat (Triticum) has many species, subspecies and varieties.
Winter wheat
There are spring and winter wheat, depending on the sowing time, soft (T. Aestivum) and hard (T. durum) - based on the hardness of the grains. Soft wheat contains a large proportion of gluten, and therefore flour is produced from it, and pasta is made from hard wheat.
Wheat grains contain a large amount of fiber, vitamins E and B, magnesium, potassium, zinc, phosphorus, and pectin.
Wheat benefits the human body:
- lowers cholesterol levels,
- improves digestion processes,
- due to the presence of phosphorus in the composition, it stimulates the heart,
- large amounts of carbohydrates provide energy,
- The fiber in the composition cleanses the intestines, thereby promoting the loss of extra pounds.
It grows almost all over the world, with the exception of the tropics. It is of great food and economic importance.
Ground wheat grains are used for baking, confectionery and pasta, and for brewing beer and vodka. Fiber is part of bran for dietary nutrition. Good fodder for livestock.
Semolina, Poltava, Artek are made from wheat. By special processing of grain you can get bulgur and couscous. Recently, whole grain baked goods made from wheat have become popular.
Wheat and rye are the most important cereal plants in the production of bread. However, there are differences between them:
Where is it used?
Due to its valuable composition, corn has found wide application in various areas of human life.
Food industry
Maize is actively used in cooking. Many people are accustomed to the fact that heads of cabbage just need to be boiled, sprinkled with salt and eaten. But corn kernels can be added to a variety of dishes. This could be salads, casseroles, soups, pastries. The nutritional value of this cereal is limitless. It contains a huge amount of vitamins and minerals. The grains contain high-quality vegetable protein and essential amino acids.
Other uses in the food industry:
- Oil. Valuable oil is produced from the germ of grains, which is used for food, just like sunflower oil. It has a pleasant aroma and taste.
- Starch. Just like potatoes, starch is made from corn. It is used as a binding agent in cooking.
- Popcorn. It is prepared from the bursting variety. Eat salty or sweet. Add various seasonings for taste.
- Flour. Bread and confectionery products are baked from it. They prepare sticks and flakes, which many people eat for breakfast.
- Dried corn. It is crushed and hominy is prepared, both salty with meat and vegetables, and sweet with milk and butter.
The grains are frozen and canned. This way you can make a large supply of this valuable cereal and use it as needed. The agricultural industry uses leaves and overripe heads of cabbage for animal feed.
Medicine
Corn is a valuable raw material for traditional medicine. For medicinal purposes, healers use all parts of the plant.
Diseases for which it is recommended to add corn to the diet:
- gastritis;
- colitis;
- haemorrhoids;
- pancreatitis;
- diabetes;
- diarrhea;
- gout;
- cholecystitis.
It is useful to use not only boiled grains, but also corn oil. The cereal has a choleretic and diuretic effect, so it should be consumed in moderate doses by those who suffer from liver and biliary tract diseases.
Ecology
Maize in the field of ecology reveals all its valuable qualities:
- Polymer material. The fermentation process of corn sugar produces polyactide. Surgical threads and food packaging are made from it.
- Fabrics. Polylactide threads are widely used in textile production. Organic corn fabrics offer the same benefits as synthetic fabrics, but do not pose any threat to the environment since they are biodegradable.
- Paper. Cellulose, lignin and pentosan are chemical components found in corn stalks. To obtain cellulose mass, the stems are boiled, crushed, then sheets are formed and dried. Technology has its problems. The paper is often either hard or too thin.
Industry that uses leaves or stems contributes to the environment. The products decompose quickly and do not harm the environment.
Corn
Corn is a dioecious annual herbaceous plant. Wide linear leaves are arranged alternately around the stem.
There is one cultivated species of corn called Zea mays. Depending on the structure of the grains, it is divided into several subspecies. The most popular of them are: starchy, tooth-like, sugar, popping, siliceous. Each subspecies has its own purpose in industry.
Let's see, is corn a grain crop or a vegetable? Corn belongs to the cereal family, but is used as a vegetable for human nutrition. Accordingly, it can be attributed to both.
The grains contain a lot of vitamin E, starch, mineral salts, and amino acids. Corn is grown for food and as feed for animals.
They are consumed in the form of boiled cobs, popcorn, starch, alcohol, corn sticks, and corn grits porridges.
The plant is thermophilic, so it is grown in China, Brazil, Argentina, Central America, Mexico, USA, and India. Russia ranks 12th in the list of countries for corn cultivation.
How to choose
So, we figured out what corn is - a cereal, a vegetable or a fruit. Now is the time to learn how to choose the right corn cobs so as not to make a mistake.
Most grain crops indicate their ripeness by the color of the grains. Ears at the stage of milky ripeness are light yellow in color and contain the most vitamins and minerals. The richer the color of the cob, the older the vegetable.
Between themselves, the cobs should be approximately the same size, covered with leaves. If there are no leaves, this means that the cereal was treated with chemicals, which caused the leaves to curl and no longer look attractive. You should not buy such cobs, since it is not known what kind of chemicals were used.
Of course, you should not buy cobs that have damaged grains or various brown or black spots.
Barley
This culture unites 30 species. Barley (Hordeum sativum) is cultivated. Its appearance and structure are the same as those of rye and wheat.
There are three subspecies of barley:
- multi-row (vulgare) – three spikelets are developed,
- two-row (distichum) – the middle spikelet is developed,
- intermediate (intermedium) - up to three developed spikelets.
Barley grains contain a small amount of protein, so they are used mainly in the brewing industry. It is also used to produce flour and cereals – barley and pearl barley. Straw and greens are used to feed animals.
Countries such as Canada, North America, Europe and Asia are engaged in growing barley on an industrial scale. In Russia, barley is produced in all grain-growing regions.
Rice
Rice (Oryza sativa) is a herbaceous cereal. The root system is superficial and contains air-bearing tissue. The leaves are elongated, lanceolate, narrow, pointed. Inflorescence panicle.
Depending on the subspecies, the forms of grains are distinguished:
- Indian – thin and long,
- Javanese wide and short,
- Japanese – rounded.
Asia is considered the birthplace of rice. It is grown in Canada, America, India, Japan, and the Mediterranean. In Russia, rice plantations can be found in the Krasnodar region.
Buckwheat
Buckwheat (esculentum moenh) is a herbaceous plant up to 190 cm high. It is an annual plant. It is divided into subspecies - ordinary (vulgare) and multi-leaved (multifolium).
The hollow ribbed stem branches. The leaves are arrow-shaped and arranged alternately. The flowers are collected in clusters and have an intense aroma, which attracts honey insects.
Buckwheat has good nutritional properties, a pleasant taste and is easy to digest. The protein in buckwheat fruits contains a large number of valuable amino acids, so it is considered one of the best dietary foods.
Buckwheat, kernels and flour are used for food consumption. Waste from processing is used to feed livestock.
The yield of buckwheat depends on where it grows. The greatest yield is produced by crops located close to forest belts.
Recommendations for crop care
Corn can be classified as an unpretentious plant in terms of care. She needs warmth and daylight for twelve hours. Important rules for caring for a plant include fertilizing and watering. Corn needs the most nutrition during the period of flowering and the formation of cobs. A lack of phosphorus in the soil will affect the color of the leaves - they will turn red.
Due to a lack of nitrogen, the leaves will begin to turn yellow and fall off. When applying fertilizers, keep the soil moist. In addition to nitrogen and potassium, complexes containing zinc, boron, and manganese will be effective. To increase protein in grains, foliar fertilizing with nitrogen is used, spraying the plantings with a 30% urea solution.
Care for corn is carried out regularly, then its grains will be juicy and sweet.
Watering corn is carried out in small doses. Moisture is especially important for the plant when young ears are being laid. The abundant formation of lateral shoots in cereals is associated with low temperatures or excessive feeding. Stepchildren are removed so that they do not interfere with the ripening of grains. For the growth of corn, weeding is carried out. Large areas of cereal plantings are treated with herbicides such as Protrazine or soil preparations - Lontrel. Loosening the soil in plantings is carried out after precipitation and abundant watering.
