Below are the main types of cereals, main types of cereals. Mainly rice, corn, wheat, rye, oats, barley, sorghum, quinoa, flax seeds, spelt, buckwheat, spelled and millet.

Cereals are one of the main groups of products necessary for the body, and therefore one of the most important in the human diet. They belong to plants from the grass family, which are grown for grain and fodder.

The grain has a structure with several elements. One of these is the germ, which resides in the nucleus of the seed and allows the development of a new plant. Another example is the endosperm, with a mealy or starchy structure surrounding the germ. The outer layer that rests on top of the grain is a much tougher layer that provides protection to the head.

These foods are also high in water and carbohydrates.

Grain classification

There are different types of cereals, but they can be divided first into three classes depending on their processing:

• refined: these are the types of porridge for which the bran and the germ that make it up were taken. Due to this process, their texture becomes finer and their shelf life is much longer. The problem is that this process removes a large number of nutrients, especially fiber.
• Complex: this is a type of grain that retains its shell, that is, from which the bran is not removed, nor the germ during the grinding process. For this reason, nutritional properties such as fiber, potassium, selenium and magnesium are preserved.
• Enriched: We are talking about cereals that have been artificially added nutrients. However, they are no better than complex ones, because although some nutrients are added, the lost fibers cannot be replaced.

Types of cereals

It is one of the most famous cereals in the world and one of the most consumed. It grows on soils with water, which should be well watered or located in a river delta.

It is a very versatile food that comes in several varieties. Depending on the shape, it can be classified as long grain short, medium or large. The color or fragrance may be aromatic or pigmented. And in accordance with their industrial processing can be steamed or heat-treated. It can also be whole or refined.

Rice is containing more grain starch. In addition, it contains carbohydrates and small amounts of thiamine, riboflavin and niacin. The vast majority of rice originated in Asia and is used in several ways: as a side dish, in stews, in salads, and even to make oil and wine.

Corn is the most grown cereal in the world by volume. Its stem is usually very tall, and the grains can vary in color from dark purple to (most common) yellow. Most of the production of this food is done in America.

These are very versatile grains that allow you to create a variety of food products. They are very nutritious as they are rich in vitamins A and B, magnesium, phosphorus, antioxidants and carbohydrates. It is also useful for the body to help regulate the intestinal microflora and prevent diseases like diabetes and heart problems. It can also be consumed by patients with celiac disease as it contains gluten.

It is one of the most cultivated grains in the world, especially because it is used for a wide variety of products. Refined flour and wholemeal flour, for bran or beer, etc. There are different varieties of this grain depending on its hardness, color and even the season in which it is grown.

Wheat is one of the most nutritious cereals, as it provides 339 calories per 100 grams. Contains carbohydrates and fats such as saturated, unsaturated and monounsaturated. But this also includes proteins, vitamins and minerals. Good for diseases such as Alzheimer's, dementia and female infertility.

Originating in Iran, rye is part of the wheat family. The spike is long and thin. It is widely used for the production of alcoholic beverages such as vodka, whiskey or brandy, as well as for the production of flour.

This cereal can be cooked in the form of flakes or ground into flour. It is a food that has antioxidants, fiber and phenolic acids and is associated with functioning. digestive system. It is used for vegetable seedlings, rice, stews and for various kinds of bread.

oats

This is one of the most popular products. It is rich in fiber, complex carbohydrates, trace elements, amino acids, vitamins (B1, B2 and vitamin E, etc.), as well as minerals (calcium, iron, magnesium and zinc).

It is a great ally to fight diseases like diabetes, provides energy and helps stabilize blood sugar levels. It also helps control high cholesterol and works as a natural diuretic.

Oatmeal is a cereal that is ideal for cold and temperate climates. Its color can be black, gray, beige or yellow, depending on whether the grain is refined or whole. Can be found throughout the market, in the form of cereal or muesli.

These are cereals like wheat, which is also used to make bread. Barley can be cooked as flakes or ground into flour. It differs from other products in its sweet and nutty flavor. Its culture is very versatile, as it is suitable for any climate and can be of different colors: brown, light brown or purple.

The most popular use of this cereal is as a main ingredient in the preparation of beer and other alcoholic beverages. Also serves for preparation of various dishes. It contains more protein than wheat gluten. On the other hand, it is one of the richest grains in fiber, antioxidants, vitamins and minerals.

This is a cereal that is intended not only for humans, but also for animal consumption. It originated in America, Asia and Europe, and because it is drought and heat tolerant, it can be grown in arid regions. Sorghum is widely used in the production of alcoholic beverages because it does not contain gluten.

Sorghum is commonly used in soups or as a supplement. Sorghum has a wide variety, but differentiating colors can be classified as white and red sorghum beans.

On the other hand, it has high sugar quality, slow absorption and low fat content. The proteins contained in it are not of very good quality, but in combination with milk or vegetables, proteins of high biological value for the body can be obtained.

Quinoa is not a very bread plant, but is consumed as such. Compared to most grains, this food contains more protein, fiber, and fat, especially unsaturated fat. In addition, it is known for its content of omega-3 and omega-6 acids, contains less carbohydrates.

As micronutrients, quinoa contains calcium, potassium, iron, magnesium, phosphorus and zinc and B-complex vitamins and vitamin E. It has a low glycemic index and helps control blood cholesterol levels. Usually eaten like rice, in salads, added to cutlets, pies, etc.

The appearance of this plant is similar to wheat. It contains a large amount of bran, but is lost during grain processing. Spelled has an elastic structure, which makes it ideal for making polenta and bread. This is a composition of cereals, the water of which is about 10%.

Like other grains, spelt is rich in vitamins A, B, C and E, and also contains mineral salts such as calcium, potassium, iron, magnesium and phosphorus. In addition, it contains polyunsaturated fatty acids, protein and insoluble fiber.

Thanks to its properties, it plays a general tonic function, helps prevent constipation, diabetes and other diseases such as hypercholesterolemia and colon cancer.

Flax-seed

Flax seeds, like quinoa, are not exactly a cereal, but are used as such. They are seeds rich in fiber, weak estrogen, omega 3 and omega 6 fatty acids, vitamins and minerals. In addition, they contain digestive enzymes that not only facilitate digestion but also promote intestinal transit.

These seeds are highly recommended in diets to lose weight and lower cholesterol and prevent constipation problems. In use, the seeds are ground, included in homemade bread, pies and buns. They can also be mixed into fruit juices, yogurts, salads, sauces, soups, etc.

Buckwheat

Recommended as a healthy replacement for regular wheat as it is gluten-free and richer in proteins, minerals and antioxidants than other grains. Often it is used in the form of grains, or flakes, flour.

Thanks to its important fiber content, it helps control blood sugar levels. It also helps improve heart health, is good for circulation, and reduces the risk of colon cancer.

This variety of wheat was widely used in antiquity. Its origins are in Iran, Egypt and even China, where it was used to make beer and alcoholic beverages.

Gradually, its use spread to Europe and is used in making bread for the upper classes.

Spelled is one of the best sources of plant-based protein and, when consumed in quantity and in the right combination, can eventually replace red meat. This whole grain contains proteins that are high in fiber and low in fat. In addition, it does not contain cholesterol and provides vitamins and minerals.

It is one of the oldest cereals. It is an alkalizing food that also remineralizes the body. Usually regularly consumed in the East, the grain is able to withstand sudden changes in temperature. It grows quickly, requires little water, and is highly resistant to pests.

Millet is easily digestible and suitable for people with celiac disease because it does not contain gluten. It is rich in fiber, magnesium, phosphorus, fatty acids, iron and B vitamins.

Thanks to all these properties, they are ideal for those who suffer from digestive problems like constipation, heartburn, ulcers, gas, diarrhea, etc. Consumption is also recommended in cases of diabetes, iron deficiency anemia, stress stage, exhaustion, pregnancy and lactation.

The best types of cereals

Today, most of the cereals that you can buy in the market are of the refined kind. However, since their processing process removes almost all of the fiber and other nutrients, the most recommended are whole foods.

Grains, in general, provide energy, complex (good) carbohydrates, proteins, fats, vitamins, minerals, antioxidants, and fiber; all the necessary elements for a balanced diet.

Cereals or simply cereals contain a whole range of various useful vitamins, as well as proteins, carbohydrates and amino acids, which are very necessary for our body.

Oats.

The nutritional value of this cereal is higher than the rest. It is rich not only in dietary fiber, but also in a whole complex of vitamins (a, b and E. in addition, oats contain a lot of minerals, starch and amino acids
. This set of elements strengthens the immune system, and also improves the absorption of food, helps to remove cholesterol, lower blood pressure and protect the body as a whole.

Kus - kus.

Wheat cous - cous is rich in vitamin B 5, which raises vitality, fights chronic fatigue and depression, and cures insomnia. The same vitamin improves skin and hair regeneration, which is important for early graying. The normal functioning of the gastrointestinal tract is facilitated by a sufficient amount of trace elements found in couscous - phosphorus, potassium, iron, copper and dietary fiber. They also stabilize water-salt metabolism and enhance brain activity.

Quinoa.

By the strength of the effect on the human body, quinoa cannot be compared with any cereal. It is a very valuable source of easily digestible vegetable protein. In some varieties of grains, its content exceeds 20%, which is much more than the average. At the same time, the protein contained in quinoa groats is distinguished by a large balance of amino acid composition and is similar in properties to milk proteins.
However, in addition to protein, quinoa contains many other useful substances. It is rich in iron, phosphorus, zinc and calcium. It contains vitamins, minerals, fiber, carbohydrates, fats, etc.

Red rice.

Red rice contains 78% carbohydrates, 1% fat, and 8% protein, which contain some of the essential amino acids found only in meat. That is why red rice, in terms of its nutritional value, is able to partially replace it in nutrition. The advantage of red rice is the absence of gluten protein, which is the cause of allergic reactions in some people.
Red rice is a rich source of B vitamins (B 1, B 2, B 3, B 6, B 12) and minerals: calcium, potassium, phosphorus, iodine and iron, which is indispensable for anemia.

Buckwheat.

Buckwheat is a champion among cereals in terms of the content of vitamins, proteins, micro and macro elements, which not only improves metabolism, but also improves the functioning of the whole organism.
The high content of iron affects the circulatory and cardiac systems, preventing many diseases.
In a vegetarian diet, this product will be an indispensable part of the table, since with its components it can almost completely replace both white and red meat.

Wild rice.

In terms of the amount of trace elements and vitamins, wild rice can hardly be compared with any other cereal. Calcium, magnesium, zinc, iron, copper, phosphorus, iodine and manganese are important components contained in rice and so necessary for the normal functioning of the human body.
In addition, wild rice grains are rich in B vitamins, especially folic acid (at 9), the amount of which is five times higher than that of ordinary rice. The protein that is part of this cereal contains important amino acids: threonine, lysine and methionine.
The high content of protein in the cereal helps to strengthen the muscles of the body. Wild rice is a whole grain that is free of cholesterol and saturated fat. There are approximately 357 calories in 100 grams of rice.

Bulgur.

Adherents of a healthy diet have long given preference to this cereal. It is easily digested, stimulates metabolism and actively removes accumulated toxins and slags from the body.
Bulgur contains folic acid in the amount needed for daily consumption, as well as other B vitamins: riboflavin, pantothenic acid, pyridoxine. Also among the useful substances it contains iron, zinc, magnesium, sodium, phosphorus, selenium and manganese. In addition, bulgur is rich in vitamins PP, K, E.

What belongs to the cereal family

Cereals, or Cereals (lat. Gramíneae), or Bluegrass (lat. Poáceae) - a family of monocotyledonous plants, which includes such well-known and long-used plants in the economy as wheat, rye, oats, rice, corn, barley, millet, bamboo , sugar cane.

It is customary to endow porridge with extremely useful properties. However, there are also potential "pests" among them. Nutritionists consider cereals with a high glycemic index as such, as well as those in which there is practically no fiber. They provide the body with empty calories. There are several record holders here. Semolina. It is a product of the smallest grinding of wheat, therefore, it contains vegetable protein and vitamins in a small amount. However, the bulk of its composition (70%) is formed by starch, which should not be consumed by overweight people or those who seek to reduce it.

The benefits of porridge in the morning from semolina are also exaggerated for babies. The cereal contains a complex mucopolysaccharide that the child's body cannot break down. It also reduces the intensity of movement of the intestinal villi, inhibiting digestive activity. White rice. Nutritionists call it an empty calorie source. There are really a lot of them in white rice, but there are practically no vitamins and minerals. Brown, wild and red varieties of this cereal are of high value. Instant oatmeal. Surprisingly, oatmeal can also be harmful. This is called finely ground flakes, which are boiled soft in 5 minutes, or those that can simply be steamed with boiling water. This product does not contain any fiber or other valuable components. The calorie content of oatmeal from a bag of sugar is equivalent to a piece of cake.

Harmful can be any cereal, if there is its individual intolerance. More than 30% of the world's population suffers from gluten intolerance, and in 1% of people this genetic condition provokes severe consequences after eating gluten-containing cereals. With regular consumption of cereals with gluten (oatmeal, wheat, semolina, pearl barley), celiac disease is formed. It manifests itself in persistent indigestion with a decrease in the intensity of absorption of nutrients from the intestines. Gluten is present not only in cereals, but also in products from them. It is found in bread, pasta, sausage and canned food as additives. There is no cereal protein in buckwheat, rice, corn grits, millet. Rules for preparing healthy cereals To get the maximum benefit from the product, it must be properly selected and prepared. Then the porridge will turn out to be really useful. Here are a few subtleties of proper food preparation. The less processing the better. Any grain contains the main spectrum of useful substances in the upper shells. Therefore, the less they are lost during production, the more valuable the dish will turn out. Eat wholemeal oatmeal, brown rice and cereals that only break the kernels: corn, barley (barley). Rinse the cereal. This will save it from dust and will not wash away any useful substances. The need to wash the grain is dictated by elementary hygiene. Consume without fat. The advantage of oatmeal, for example, is the ability to bind and remove cholesterol. However, it is completely lost when consumed with milk, since the cereal binds milk fat, and not the one that settled in your intestines. Other cereals with fiber work similarly. For maximum benefit, boil them in water. Use healthy and tasty supplements. Porridge for breakfast will become much tastier if you add raisins, dried apricots to it, put pieces of apples or nuts, pour flax grains, sesame seeds, decorate with fresh berries. Such components do not increase the calorie content of the dish, but make it more tasty and healthy. Eat valuable cereals regularly, their benefits and harms are individual and depend on the characteristics of your body. However, the number of useful cereals is large. And among them you will definitely find those that will please the taste on the everyday table and will not bring unpleasant consequences.

Source

Grain classification

The earlier classification of cereals provided for the division into 15 tribes, of which the following had the greatest economic importance: 1. Maize tribe The representative is corn. Panicle and cob inflorescence Male flowers form a panicle, and female flowers form an ear. 2. Triba Varietal. This includes sorghum. Inflorescence - panicle. 3. Tribe Millet. Includes millet. 4. Tribe Rice. It includes rice - the most important bread plant. Likes warmth and moisture. 5. Tribe Field species. This is a group of meadow grasses used as animal feed, for example, feather grass, timothy grass, etc. 6. Oat tribe. The main representative is oats. It contains a huge number of species in the genus, including both cultivated plants, and malicious weeds. Inflorescence - panicle. Oat lemmas have awns. 7. Tribe Wheat (formerly called Barley). It is to this tribe that the most important cereal crops belong: wheat, rye and barley. Spike inflorescence. From wild plants- it's a wheatgrass. Over time, the classification of cereals has undergone changes. So, for example, at the XXXVII Komarov Readings (1986), N. N. Tsvelev proposed a system according to which the family of Cereals (Poat grasses) is divided into two subfamilies: Bamboo-like cereals with 14 tribes and True cereals with 27 tribes. Currently, it is customary to subdivide cereals into six subfamilies. For grain science, three subfamilies are of greatest importance: Bluegrass (wheat, rye, oats, barley), Millet (millet, sorghum, corn, chumiza) and Rice (rice). Nevertheless, the previously used classification of cereals into 15 tribes remains convenient in use. These classifications are botanical, while the above classification of cereals into true and millet breads is based on morphobiological and economic characteristics.

What about cereal products?

Cereals and grains, from which we prepare cereals for breakfast and side dishes for the second, are a whole complex of useful vitamins, proteins, carbohydrates and amino acids that our body needs. Buckwheat, rice, oats, corn, millet, rye, wheat are cereals. Many people know that with the help of cereals you can lose weight.

What are the crops

Cereal crops are divided into cereals and legumes. Most grain crops (wheat, rye, rice, oats, barley, corn, sorghum, millet, chumiza, mogar, paisa, dagussa and others) belong to the botanical family Cereals; buckwheat - to the Buckwheat family; mealy amaranth - to the Amaranth family.

Most types of cereals belong to grain crops. These are wheat, rye, oats, rice. Flour, pasta and bakery products are obtained from grains, used as animal feed. Nutritious oil is obtained from corn seeds.

Bamboo, which grows in tropical countries, is used as a building and finishing material.

Meadow cereals are used for pet food, both fresh and dried. A powerful root system determines the use of these plants for fixing sands and preventing soil shedding.

Cultivated cereals are specially grown for use as a food product. In writing I use whole and crushed grains, flour and pastries from it. Millet
Millet is a plant that tolerates heat and drought very well. Millet is of value, it is from its seeds that millet is extracted. Homeland - Southeast Asia. It is grown everywhere, including on saline soils. Increased acidity is the only weakness of millet, it cannot stand it and dies. The grains are used to make cereals, soups, and also as poultry feed. oats
An annual plant that is widely used in agriculture. To negative conditions environment stable, it can be grown on those lands where it is cold enough. Originally from some provinces of East China, Mongolia. Previously, it was perceived by farmers as a weed, but its fodder properties refuted this opinion. Later, they learned to make various pastries from it, and the Germans brewed the so-called white beer. It is filmy and naked. The latter is less common than the former and requires a lot of moisture. Barley
One of the most important cereal crops, developed relatively recently, about seventeen thousand years ago. One of the first to notice its benefits was the inhabitants of the Middle East. Bread made from barley flour is heavier, rougher than wheat, but is considered a more useful product even now. The plant is single-flowered, pollinated independently. Nowadays, barley is grown for both fodder and food needs. Barley beer is also common among connoisseurs of this product.

Corn

Also called maize or sweet corn. It is used for feed and food needs. Of the entire genus, this is the only representative of cultivated cereals. It differs from other species of the whole family by a large cob with yellow seeds. Country of origin - Mexico.

In terms of sales, it is in second place after wheat. Used to make corn starch, canned food and even medicines.

Rice

An annual herbaceous plant. Requires special attention, the plant is capricious, needs a lot of moisture. It is grown up in the countries of Asia, but some types of rice - in the African countries. Rice fields are made so that they can be flooded with water (protection from the sun's rays) while the plant matures, but then drained to harvest. Groats and starch are produced from grains. If the grains are germinal, then they are great for making rice oil.

Produce alcohol, medicines from rice. Rice straw is used to make paper, and fodder bran is made from the husk.

Rye

Nowadays, winter rye is mainly used for sowing, as it is more resistant to adverse conditions. An unpretentious plant, unlike wheat, rye is not particularly sensitive to soil acidity. The best soil for growing is black soil. It is used for the production of flour, kvass and starch. Rye easily suppresses weed grass, which greatly facilitates the fight against factors harmful to cultivation. The plant is biennial and annual. Most popular in Germany.

Wheat

This grain crop is in the first place in cultivation and sale. High-grade bread is baked from wheat flour, confectionery and pasta are produced. Wheat is also used in the production of beer and other spirits. It is grown on almost all lands, except for territories belonging to the tropical zone. Includes about ten species.

Many believe that yellow spikelets with long whiskers are wheat. However, it is not. Wheat has greyish spikelets, fewer grains, and short whiskers.

The Cereal family consists of more than 750 genera, which include more than 11 thousand species. Even in the Arctic, cereals can be found, a list of the most common species and a botanical classification, the meaning of cereals will be given below. Content: Cereals, short description and botanical classification The family of Cereal plants mainly includes herbaceous annuals or perennials, although there are shrubs and even trees. All cultures are united by a common structure: The stems of cereal crops are hollow inside and consist of knees interconnected by swollen and therefore clearly visible internodes. Each of them has a partition and the stem looks like a partitioned hollow pipe. Stems with such a structure in botany are called straw. In rare exceptions, the inside of the knee is filled with loose tissue, like that of sugar cane, sorghum, and corn. In cereals, secondary roots are well developed, and the main root either stops growing early or stops growing after germination. The leaves of cereals are vaginal, the edges of the vagina are rarely closed.
Leaf plates are most often ribbon-like, narrow, sometimes folded in half or rolled into a tube. Inflorescences may be different, but collected from miniature spikelets. Most often, spikelets are stacked: The taxonomy of the family has changed several times over the past century, sometimes it was divided into 2, sometimes into 12 subfamilies. For example, at one time Centotekovye also belonged to the Prosovs. Modern taxonomists have divided the cereals into seven subfamilies: The following are lists of cereals belonging to the various subfamilies. Lists of cereal crops Subfamily Chlorisaceae include: The following cereals belong to the subfamily Feather grass: Subfamily Bamboo: Video about cereal crops: The subfamily Bluegrass or True cereals include: Crops from the subfamily Millet: History of cereals, their significance for mankind Overestimate the importance of cereals in the history of mankind difficult. They are distributed all over the planet, where there are no multi-meter eternal glaciers. Cereals grow to the borders of glaciers, including high mountains. Savannahs and steppes are the real kingdom of cereal plants. Importance for a person it has a cereal fruit - a grain. Its endosperm is the richest source of nutrients.

Therefore, the cultivation of cereals for human consumption has been confirmed by scientists for more than seven thousand years. The cultivation of wheat was the real engine of progress. It is with her that the invention of the wheel and the plow is connected. It is believed that the ancient ancestor of this culture was wheatgrass. At the dawn of agriculture, people grew spelled or spelled wheat. Later, it was almost everywhere replaced by durum wheat. By antiquity of origin on the Eurasian continent, barley can compete with wheat, and on the American continent, corn has been grown from cereals since ancient times, which became the engine of Mayan culture.

Rye began to be grown by man much later than wheat. Here, scientists give priority to the Slavic peoples, since rye gave a richer harvest in a temperate climate. A real breakthrough in history was the production of bread by people from the ground grains of cereals. Thus, we can conclude that modern people owe food well-being precisely to plants from the Cereal family.

All ornamental cereals and herbs in landscape design divided into annuals and perennials.

If the first type of plants has to be replaced after a year, then perennial grasses for the garden will retain their attractive appearance even after the end of the cold season and will look as expressive next year as before.

Cereals can differ not only in the duration of growth, but also in height, resistance to temperature extremes, light-loving and other characteristics. Please note that most of them do not differ in rich colors and attract attention due to the shape of the leaves.

To form an exquisite garden or a vegetable corner in a summer cottage, you can study the photos and names of cereals in the garden, but it would be better if you decide right away how to combine plants of different heights in one area to create a harmonious composition.

All decorative cereals for the garden are divided into three types, depending on their parameters:

• undersized cereals can grow up to 15-40 centimeters. Often they are used for border decor, as well as to create the outer borders of paths and roads in the garden. But you can use cereals of small height for individual flower beds, as well as rock gardens, rockeries and other decorative areas where a combination of different plant varieties is allowed;
• cereals of medium height can reach sizes from 40 to 90 centimeters. They draw attention to the plant and flower zones, formed from several tiers. Also, this group can be used to create separate "islands" of cereals in the garden or planted in mixborders so that ears and panicles give the effect of continuous flowering in these areas;
• tall varieties exceed 90 centimeters in height. They are used to create background compositions in flower beds, consisting of several levels of plants. Also, with the help of tall cereals, you can create original living screens to protect flower beds from strangers.

Despite the different appearance, cereal plants of any group can be useful in the design of gardens in summer cottages, so we will tell you about each category and offer several varieties that can be used to transform landscape design.

Cereals are

Cereal crops are or were in the past the basis of the nutrition of many peoples, due to their nutritional value and beneficial properties.

When deciding which crop to grow, any farmer is guided by two main criteria - the actual ability to grow one or another type of plant in his fields and their profitability. The first criterion is determined by a combination of various factors, starting with climatic conditions and ending with the technical equipment of the enterprise. The second criterion is determined mainly by market conditions. Based on these two criteria, cereals and some industrial crops are the most preferable for cultivation in Russia.

Importance of grain crops in modern Russia

The world's crop production is based on a group of grain crops, which account for the lion's share of the industry's output. In this sense, Russia is by no means an exception. In our country, about half of the sown area is annually allocated for wheat, rye, barley and other grains, which in itself indicates the importance of plants in this group.

Such popularity of cereals among Russian farmers is explained not only by suitable climatic conditions that allow them to be successfully grown in a significant part of the country, but also by a large economic importance these plants. According to experts, each Russian annually eats about 120 kg of bread and pasta. Also, our fellow citizens eat a lot of cereals. In weight terms, these products account for from a quarter to a third of all products consumed by the average Russian. Thus, it is grain crops that form the basis of the diet of our compatriots, which is why the domestic demand for grain products in Russia is consistently high.

Also, cereals are of great importance for the livestock industry, which is closely related to crop production. Many livestock feeds also contain large amounts of cereals. For example, about 70% of the grown barley and almost all of the oats are used to feed farm animals. Without the large-scale supply of cereals, livestock farmers would not be able to achieve their current productivity levels.

All of the above means that the allocation of large areas of arable land for the cultivation of grain crops is an objective necessity. Both the food industry and animal husbandry are in dire need of these products. Having sown a field with wheat, rye or barley, a Russian agrarian can be completely sure that he can easily sell the grown crop.

Overview of the main grain crops in Russia

Russian farmers specialize in growing the following crops:

Without a doubt, the most important agricultural plant in Russia is wheat. About 45-50 million tons of wheat grain is grown annually on the fields of the country, the importance of which cannot be overestimated. Firstly, flour is made from it, which is used for baking bread and bakery products- practically a sacred product for a Russian person. Flour is also used for the manufacture of pasta and confectionery. Even in the production of vodka and beer, this cereal is often used. Finally, forage varieties of wheat are included in feed mixtures for livestock. According to many agrarians, wheat is the most profitable crop in Russian crop production, as it has fairly high profitability rates, is relatively unpretentious to weather conditions, and is easy to grow.

The second most grown crop is barley. Great popularity is provided to him by excellent indicators of resistance to various weather conditions. Barley is so hardy and unpretentious that it is grown in almost all regions of the country up to the permafrost zones. About 30% of the barley grain grown by Russian farmers is used in Food Industry. In particular, large volumes of these products are consumed by enterprises producing beer, pearl barley and barley groats. The remaining 70% of barley is fed to farm animals.

Speaking about what kind of crops are in crop production, do not forget about rye. Historically, rye (“black”) bread was called bread in Russia. Today it is significantly inferior in popularity to "white" wheat, so rye is gradually losing its importance, and the area under it is steadily declining. In addition, rye grain is cheaper, and therefore less profitable. However, the demand for rye remains significant both in the food industry and in the production of alcohol and livestock.

Oats are an important crop for those regions of Russia where wheat does not do well. It is mainly grown for fodder, but some of the crop goes to the production of cereals.

Corn, millet, buckwheat, rice and other grain crops are also grown in Russia, but in much smaller volumes. Corn and millet are used both as fodder and food crops. Buckwheat and rice are used almost exclusively in the production of cereals.

Importance of industrial crops

Industrial crops are commonly referred to as those types of agricultural plants that are grown in order to obtain technical raw materials from them. A classic example of such a crop is flax, from which fibers (raw materials for the textile industry) and non-edible vegetable oil are obtained. However, many industrial crops can also be grown as food crops. For example, potatoes are both the main vegetable crop and a source of starch. Thus, the division of crop production into food and industrial crops is rather conditional.

It is important to note that the technical raw materials obtained as a result of the processing of plants are not necessarily used for the production of non-food items. Much more often, food products are obtained from industrial crops, which are used to impart certain taste or other qualities to ready-made food. For example, sugar derived from sugar cane and sugar beets is a popular sweetener, while vegetable oil, derived from dozens of different plants, is used for frying, salad dressing and other culinary purposes.

As a rule, the cultivation of industrial crops is a more complex production task than the cultivation of cereals. Plants of this group are more demanding on weather conditions and soil characteristics, which is why the list of industrial plants cultivated in Russia is quite small. Also, the cleaning process is associated with certain technical difficulties, since special harvesting machines are required. Finally, plants collected from the fields must be processed accordingly. While grinding grain into flour is an extremely simple technical task, processing beets into sugar or flax into fibers will require much great effort and expensive technologies.

Considering the challenges involved in growing industrial crops, it is clear that the only reason for cultivating them is high profitability. It is the prospect of making a good profit that pushes agricultural enterprises to grow such demanding and fastidious plants.

Overview of the main industrial crops in Russia

This group covers a fairly wide range of plants that can be grouped into several subgroups:

• spinning;
• oilseeds;
• sucroses;
• dyeing;
• rubber plants.

To date, Russian crop production has focused mainly on sugar, oilseeds and spinning non-food crops. At the same time, the subgroup of oilseeds is the most widely represented. The sunflower plays the first violin here, of course. It is he who accounts for two-thirds of the areas allocated for all industrial crops in Russia. Sunflower is grown for the sake of vegetable oil, which totally dominates in domestic cooking. On a much smaller scale, we grow other oilseeds- soy, rapeseed, mustard, flax-curly - giving together only about 10% of vegetable oil in Russia.

The main sugar-bearing crop in the world is sugar cane, but in our country there are no regions where the climate would be completely suitable for its cultivation. At the same time, a significant part Russian territory suitable for growing sugar beet - the world sugar-bearing No. 2. Sugar is not just a sweet addition to tea or coffee - it is a strategic raw material for the food industry. It is used in the production of not only confectionery and sugary soft drinks, but also most other ready-to-eat foods, from baked goods to fruit juices. Some sugar is used in the chemical industry.

Spinning industrial crops in crop production in Russia are represented by fiber flax, three-quarters of the world crop of which is grown in our country. For flax, the conditions of the Non-Black Earth Region are simply ideal, where it is rather cool and rainy in summer. The fiber obtained from flax is used to produce linen fabrics, which are highly durable and attractive. appearance. Linen yarn is considered more durable than cotton and wool. Only silk can compete with linen in this matter.

Crops (family Bluegrass - Poaseae) include:

• soft wheat
• durum wheat
• barley
• triticale (a hybrid of rye and wheat)
• corn
• millet
• broom sorghum
• sorghum grain
• sugar sorghum

This group usually includes buckwheat from the buckwheat family. Millet, rice and buckwheat are called cereal crops according to their main use.

Wheat occupies the largest area of ​​cultivated land in our country; barley, oats, and rye are also cultivated on significant areas. The widespread distribution of cereals is explained by the fact that they serve as a source of necessary products food, such as bread and a variety of cereals. In the grain of cereals, the main nutrients (protein, carbohydrates and other organic compounds) are in the most favorable ratio.
Protein contains the most grain of wheat (up to 20-21%), fat - grain of corn, millet and oats.

Grain breads play a huge role in the production of various feeds for animal husbandry: concentrated (grain of corn, barley, oats), roughage (chaff, chaff, straw), etc.

Cereals are of great value as raw materials for the production of starch, molasses, dextrin, alcohol and other products.

In Russia, a new grain fodder crop, triticale (a hybrid of wheat and rye), was obtained through breeding. A grain of triticale is enough High Quality, is used for fodder and food purposes. The green mass of this crop is a valuable fodder for animal husbandry.
From wheat and rye, this crop is favorably distinguished by its high resistance to adverse environmental factors.

Grain has a very high nutritional value and calorie content, it is well stored, convenient for transportation and processing. These qualities of grain were known to man in ancient times, and therefore grain crops became the basis for the development of crop production. Wheat has been known since the 7th millennium BC, rice since the 3rd millennium BC.
One of the oldest plants is corn, which the local population of America has grown since time immemorial.

In our time, more than half of the entire arable land of the globe, over 750 million hectares, is occupied by grain crops. They are grown on all continents. AT Russian Federation more than 125 million hectares are sown with grain crops. Industry Agriculture Russia, engaged in the cultivation of crops to obtain grain, is called grain farming.

The structure of cereal plants

Despite the variety of species, cereal grains share many common botanical features.

Root system of cereals

Stem and leaves of cereal crops

The stalk of cereals is a straw, hollow or filled with a core, divided by nodes with transverse partitions into 5-6 internodes. The height of the stem is from 50 to 200 cm, while corn and sorghum have more.
The stalk of cereals is capable of bushing, i.e., forming lateral shoots that arise mainly from contiguous underground stem nodes or a tillering node.

Breeders strive to develop varieties of cereals (dwarf and semi-dwarf) with a strong and short straw to prevent lodging of plants.
In buckwheat, the stem is usually branched, 30 to 150 cm high, and reddish in color.

The leaf of cereals is linear, while that of buckwheat is arrow-shaped.
Leaves are produced at each stem node. Each leaf consists of a leaf sheath that tightly encloses the stem and protects the young growing parts, giving them greater strength, and a leaf blade.
At the base of the leaf sheath, in the place of its attachment to the stem, a thickening is formed - the leaf node. It not only attaches the leaf to the stem, but also prevents lodging of loaves. Growing from the lower shaded part, the leaf node by pressure on the stem helps to maintain its vertical position.

flower cereal plants

A cereal flower has two lemmas: outer (lower) and inner (upper). In spinous forms, the outer lemma bears an awn.

Between the lemmas are the main parts of the flower: a pistil with two pinnate stigmas, as well as three stamens (rice has six). The flowers of all cereals (except corn) are bisexual. In most cereals, they are collected in an inflorescence of a complex spike (wheat, rye, barley, triticale) or panicle (oats, sorghum, millet). Corn has two inflorescences - male flowers are collected in a panicle, female - in an ear, which is formed in the leaf axil.
Rye, corn, sorghum, buckwheat are cross-pollinating plants. Pollen is carried by the wind, and buckwheat is pollinated mainly by insects (more often bees). The rest of the crops are self-pollinating.

cereal fruit

The fruit of cereal crops, commonly called a grain, is a caryopsis in which the seed fuses with the pericarp.
The fruit of buckwheat is a trihedral nut. In agricultural production, it is also called grain.
A grain caryopsis consists of a fruit and seed coat, endosperm and embryo, where it is easy to distinguish a bud with a rudiment of leaves and a stem and primary germ roots. With the endosperm, in which all the nutrients necessary for germination and emergence of seedlings are concentrated, the embryo is connected by a shield (cotyledons). When germinating through the absorbing cells of the scutellum, the nutrients of the endosperm enter the embryo starting to grow.

The most superficial layer of the endosperm consists of cells rich in protein - this is the so-called aleurone layer. Below it are cells filled mainly with starch.
Fats are concentrated in the main germ. In some crops, such as corn, the fat content in the germ can reach 40%, so they are used to produce vegetable oil. In filmy grain crops (millet, rice) and in barley, the caryopsis is covered with glumes, and in sorghum, in addition, with spikelet glumes.

The chemical composition of grain depends on the type and variety of the plant, soil and climatic conditions, and agricultural technology. For example, in a dry hot climate, the wheat grain has an increased protein content (up to 18%), and in a zone with a temperate climate and with an abundance of precipitation, it is reduced. The protein content of the grain is 10 to 18% (sometimes higher).

Most protein in wheat, especially strong and durum varieties, less in rye, buckwheat and rice. Carbohydrates in the grain accumulates on average from 60 to 80%. It's mostly starch. Rice, rye, corn and buckwheat contain the most carbohydrates. The fat content varies. For example, in oat grain without fat films up to 7%, corn - 4%, and rice without films - only 0.4%. The amount of ash substances is also not the same: in rice grain - 0.8%, and millet - 2.7%.
The normal water content in mature grain varies between 12 - 16%.

Phases of growth and development of grain crops

The growth and development of cereals occur in phases, among which the following can be distinguished:

seedlings - the first green leaves appear on the 7th - 10th day after sowing the seeds.

tillering - after another 10 - 20 days, the first lateral shoots and secondary nodal roots appear in the plants.

Exit to the handset - 12 - 18 days after tillering, the growth of the lower internodes begins, the stem grows.

heading (panicle raising) - inflorescences appear at the top of the stems.

Bloom . As mentioned above, according to the nature of flowering, self-pollinating crops (wheat, rice, millet, oats, etc.) and cross-pollinating crops (rye, corn, sorghum) are distinguished.

Maturation - final phase. To determine the maturation or ripeness of the grain, three phases are distinguished: milky, waxy and full ripeness. In the phase of milky ripeness, the grain is soft, has a green color and contains up to 50% water.
The grain of wax ripeness dries up, turns yellow, and its contents become plastic, like wax. During this period, it can be removed in a separate way.
At full ripeness, the grain hardens, it easily spills out of the flower scales. In this phase of grain ripeness, the crop is harvested only by direct combining.

Winter and spring crops

Cereals are divided into spring and winter.

Winter bread (winter wheat, winter rye and winter barley) are sown in late summer or early autumn before the onset of persistent frosts. Harvested the next year. At the beginning of growth and development, they need low temperatures (from 0 to 10 °).

spring plants pass the initial phases of development at elevated temperatures (from 10 - 12 to 20 °), so they are sown in the spring and in the same year receive a grain crop.
Winter grains are more productive than spring grains, as they make better use of autumn and winter-spring moisture reserves and nutrients. In addition, they are more resistant to weeds, as they vegetate earlier in the spring.
In autumn, they form a well-developed root system and leaf surface. However, winter crops suffer from unfavorable wintering conditions: severe frosts, alternating thaws and frosts, ice crust, abundance of snow and melt water.
In regions where there are severe winters with little snow, frequent autumn droughts, for example, in the Trans-Volga region, in the Southern Urals, in Siberia, and in Northern Kazakhstan, winter crops are almost not cultivated.

Cultivation of grain crops in Russia

The placement of grain crops is primarily associated with their biological characteristics and soil and climatic conditions.
In the European part of Russia, winter crops are widespread, and in the northern regions with more severe winters, mainly winter rye is cultivated - the most winter-hardy crop; in the central, western and southern ones - winter wheat and in the southernmost, in addition, winter barley.

The main zoned varieties of winter rye - Vyatka 2, Omka, Saratov coarse-grained, Kharkovskaya 55, Kharkovskaya 60, Belta, Voskhod 2, Chulpan (short-stemmed).
The main varieties of winter wheat - Bezostaya 1, Mironovskaya 808, Ilyichevka, Odessa 51, Polesskaya 70, Krasnodar 39, Surf, Zernogradka, Rostovchanka.

Spring wheat is the main grain crop in the steppe arid regions of the Volga region, the Urals, Siberia, and Kazakhstan.
The main varieties of spring wheat - Kharkivskaya 46, Saratovskaya 29, Saratovskaya 42, Novosibirskaya 67, Moscowskaya 21.

Spring barley and oats are grown almost everywhere. Zoned varieties Viner, Moscow 121, Nutans 187, Donetsk 4, Donetsk 6, Luch, Alza, Nadia.
The main varieties of oats - Lgovsky 1026, Golden Rain, Victory, Eagle, Hercules.

Corn and sorghum are heat-loving crops, and their distribution is limited to the southern regions and middle lane countries. The main varieties and hybrids of corn - Chishminskaya, Voronezhskaya 76, Bukovinskiy ZTV, Dneprovskiy 56TV, Dneprovskiy 247MV, VIR 25, VIR 24M, VIR 156TV, Krasnodarskaya 1/49, Odesskaya 10.

Sorghum, as a salt-tolerant and drought-resistant crop, has advantages on saline soils and with a lack of moisture.
Sorghum varieties are zoned Ukrainian 107, Red amber.

Millet is characterized by an increased need for warmth and drought resistance, so it is cultivated in areas with a warm climate.
Grow varieties Saratov 853, Veselo-Podolyanskoe 38, Mironovskoe 51.

Rice requires a lot of heat and moisture. Rice fields - checks - are completely flooded with water. In our country, rice is grown mainly in the North Caucasus, southern Ukraine, the Volga region, Central Asia, Primorsky Krai, and southern Kazakhstan.
Rice varieties zoned Dubovsky 129, Kuban 3, Krasnodar 424, Uzros 59.

Buckwheat is a heat-loving and moisture-loving crop. This plant has a relatively short growing season and is therefore cultivated mainly in the temperate zone and also as a re-crop in the south under irrigation.
The main varieties of buckwheat - Bogatyr, Kazan Local, Kalininskaya, Yubileinaya 2.

Features of agricultural technology of grain crops

Agricultural technology of grain crops is different, but it also has much in common. When placed in a crop rotation, they are primarily divided into winter and spring, tilled and continuous (ordinary) sowing, early and late. Winter crops are placed after early harvested crops, especially legumes, in clean and busy fallows. They are better than spring ones, tolerate repeated crops, suffer less from weeds.
Spring cereals are best placed after row crops, winter crops, perennial grasses and legumes.
In arid regions, the main grain crop - spring wheat - is placed on a clean fallow for two years in a row. Then it is recommended to sow spring barley.
Millet gives high grain yields after perennial grasses.

The best predecessors of corn are winter, tilled and legumes.
Buckwheat does well after fertilized winter and row crops.
Rice is cultivated on rice irrigation systems in special rice crop rotations. In them, permanent crops of rice (3 - 4 years) alternate with crops of alfalfa, winter crops and some other crops, as well as with a busy fallow.
The main tillage for spring grain crops usually consists of autumn tillage in autumn (in a zone with sufficient moisture, plows with skimmers to the depth of the arable layer, in arid steppe regions - with flat-cutting tools).

Grain crops, except for rice, are grown in our country without irrigation, but in areas with developed irrigation, they occupy significant areas of irrigated land. This is mainly winter wheat and corn, which, when irrigated, yield grain yields of 50-100 c/ha and more.

In order to reduce the evaporation of moisture, in spring, in areas of sufficient moisture, the soil for spring crops is harrowed with toothed harrows, and in arid steppe regions, with needle harrows. Then, after the appearance of weeds, the fields are cultivated 1-3 times, depending on the sowing time of the crop and weediness.
In steppe arid regions, pre-sowing cultivation for spring wheat is usually carried out together with sowing. At the same time, fertilizers are applied to the fields. For this, combined units have been created.

Soil cultivation for winter crops is carried out after harvesting the predecessors. Often, especially when there is a lack of moisture in the soil, surface treatment (by 10 - 12 cm) with disk or flat-cutting tools is advisable.
Sow cereals in optimal timing which establish research institutions for every crop and variety in all zones of the country. The fields are sown with high-quality seeds of zoned varieties and hybrids. Seeding rates vary greatly between crops and varieties, and are also set by research institutions for each zone.
For example, 120-250 kg of grain is sown per hectare of spring wheat, and 15-25 kg of corn.

Solid crops are sown with ordinary grain or grain fertilizer seeders, and row crops, such as corn, are sown with precision seeders. Fertilize at the same time. In arid steppe regions, grain crops are sown with stubble seeders with simultaneous cultivation. With row sowing, the distance between the rows of plants is 15 cm, narrow-row - 7-8 cm.

Buckwheat and millet are often sown in wide rows, the distance between the rows of plants is 45 - 60 cm, so that inter-row tillage can be carried out to loosen it and kill weeds. Seeds of millet, sorghum are buried in the ground to a depth of 2-4 cm, corn - up to 8-10 cm.
The lower the moisture content of the topsoil, the deeper the seeds are planted. To get high yields, organic and mineral fertilizers are applied under all crops.

The main application of fertilizers - mainly organic and mineral phosphorus-potassium - is best done in the fall for autumn processing. When sowing, granular phosphorus and nitrogen fertilizers are applied to the rows. For top dressing during the growing season, especially in the early phases of development - nitrogen and phosphorus. Doses are calculated according to agrochemical cartograms, depending on the needs of plants for nutrients and the planned harvest. Autumn and spring nitrogen and nitrogen-phosphorus top dressing of winter crops are very important.

If necessary, chemical means of controlling weeds, pests and plant diseases (pesticides, herbicides) are used.
On irrigated lands, crops are irrigated during the main phases of plant development.

For cereal crops - buckwheat, millet and corn, the main care is the loosening of row spacings simultaneously with top dressing, the destruction of weeds. Bees are brought to buckwheat crops during flowering for pollination. Modern industrial technology for the cultivation of grain crops, based on integrated mechanization all processes, allows you to completely abandon the use of manual labor.
Grain crops are harvested in a separate way (mowing the mass into windrows with harvesters, picking up and threshing windrows with combine harvesters) and by direct combining. The separate method allows you to start harvesting the grain of wax ripeness and significantly reduce losses.
Corn cobs (for grain) are harvested more often with corn harvesters.

A large family of cereals is the most famous representative of the class of monocots.

A varied ratio of proteins, carbohydrates, enzymes and vitamins in the composition of cereal crops meets the needs of the human body and is of value to animals. For people, on the basis of grain, such basic food products as flour and cereals are made, for animals - compound feed.

Cereals are characterized by a number of common features that distinguish them from other monocots.

Variety of cereals

Cereal crops are represented by two large groups.

The first includes types of cereals of the family of the same name (the so-called real breads):

1. Wheat (including spelt - the ancestor of modern durum wheat).
2. Rye.
3. Oats.
4. Barley.
5. Triticale (hybrid, intermediate form of rye and wheat).

The second group consists of grain crops (millet bread) of the cereal family:

1. Corn.
2. Millet.
3. Sorghum.

The millet genus includes varieties:

• Chumiza (capitate millet, buda, black rice) is cultivated in China, in the Far East.
• Paisa (wild millet, blackberry millet, Japanese millet) is cultivated in the Far East, Asia, Australia, and southern Africa.
• Mogar (Italian millet, Italian foxtail) is grown in the North Caucasus, Ukraine, Asia, Australia, Africa, North America.
• Dagussa (finger millet, eleusina korakan) grows in arid regions of Africa, Asia, and India.

In a separate group, cereals can be distinguished:

1. Quinoa (other names: quinoa, rice quinoa). An ancient cereal that replaced rice and bread for the Incas. Marev family.
2. Amaranth. It was used instead of wheat by the Aztecs and is still popular among the mountain tribes of China, Nepal, Pakistan, and India. Amaranth family.
3. Buckwheat. The absence of gluten makes it unsuitable for baking bread, it is used for tortillas, fritters and pancakes. Buckwheat family.

These crops are not included in the family of cereals, however, they are similar in structure and nutritional value, they have a fruit in the form of a grain.

The structure of cereals and cereals

Cereal crops are characterized by common morphological features.

The root system is fibrous. Under favorable conditions, it goes 1.5-2 meters into the ground. The bulk of the roots is located in the upper soil layer, 25-30 cm from the surface. The roots of cereals are divided into 3 types:

• primary;
• secondary (adventitious);
• support (air) - only corn and sorghum have.

The stem is a thin straw divided by thickened partitions (stem nodes) along the entire length. The inner part of the stem in corn and sorghum is filled with parenchyma (pulp).

The sheet is linear in shape, the sheet plates are folded.

Inflorescences have the form:

• Spike-shaped (with a jointed rod and spikelets): rye, wheat, triticale, barley.
• Paniculate (with a central axis and lateral branches with spikelets): oats, rice, millet, sorghum.
• Panicle and cob combination: corn.

The flower consists of scales of two types:

lower (outer);

The flowers have a different development: in the first group of cereals, the lower ones are more developed, in the second group, the upper ones.

Between the flowers is the ovary (2 pinnate stigmas and 3 stamens; rice has 6 stamens).

Grain structure

The fruits of cereals are grains having the following structure:

• 2 shells: fruit (outer) and seed (inner).
• Endosperm (mealy kernel), which consists of protein and starch.
• An embryo containing sugars, nitrogenous substances, vitamins, fat, enzymes. It consists of 3 parts: a kidney, a germinal root, a shield - a conductor of nutrition for the embryo.

A distinctive feature of cereals of both groups is the structural features of the grain. In the cultures of the first group, a longitudinal groove runs along the abdominal part of the grain (wide in wheat, barley, oats; in rye it is deep), the top is crowned with a crest (pubescence). The crest is absent only in barley. The cereals of the second group have neither groove nor pubescence.

The grain of each culture is different in shape. For cereals of the first group:

• ovoid (wheat);
• elongated, pointed to the base (rye);
• elongated, strongly narrowed along the entire length (oats);
• elliptical, in the form of a spindle (barley).

The surface of the grain is different:

• in wheat and barley - smooth;
• in rye - finely wrinkled;
• in oats - pubescent.

In cereals of the second group (bread crops), the shape of the grain can be of two types:

• elongated oval (rice);
• rounded (corn, millet, sorghum): corn kernels may have edges and sharpness in the upper part; millet grain - sharpness at the ends.

Pigments (chlorophyll, carotenoids) that form color scheme: from white, gray and greenish to red and black.

Spring and winter

There are 2 forms of cereals:

• Winter crops.
• Spring.

Spring crops are sown in the spring, they go through a full development cycle during the summer, the harvest is given in the fall (later winter crops).

Winter crops are sown in autumn. Before the beginning of winter, they manage to germinate, go to wintering in the tillering phase and at rest, and in early spring of the next year, continuing their life cycle, actively develop stems and begin fruiting in mid-summer.

Winter varieties, using the reserves of soil moisture in the spring, give not only an earlier, but also a more abundant harvest.

Compared to spring varieties, winter varieties are less drought-resistant and require certain growing conditions:

• high snow cover and mild winters;
• fertile soil.

Cereals have both forms. Winter rye among them has the greatest frost resistance.

cultivation

Cereals are unpretentious, but still require some care. Under optimal conditions, the yield and grain quality will be higher.

The cereals of the first group (true breads) have low requirements for heat, but they need moisture. These are long-day plants, rapidly developing from germination to tillering.

There are 70 species in nature, but only 11 have economic value. The most famous is oats, which are used to make cereals, oat coffee, oatmeal, flour for confectionery and pancakes.

In animal husbandry, oats are used as a concentrated feed or component feed.

Cereals give oats the palm for the production of dietary and baby food: oatmeal cookies, muesli, Hercules cereal. The nutritional value of oats is due to the optimal content of proteins, starch, organic acids, fats and sugars, which are easily digestible, normalize metabolism, protect the heart and circulatory system.

Corn

Among cultivated cereals, corn occupies a special place, since in structure it does not resemble either representatives of real breads (the first group) or “brothers” from the second group, to which it directly belongs.

The stem is unusual: straight and powerful, capable of reaching 5 meters in height, equipped with aerial roots located on the lower aerial nodes.

The leaf plate is wide, the leaves themselves are long, pubescent from above.

Corn is a monoecious plant, but dioecious, since it has 2 inflorescences: the cob consists of female flowers, the panicle at the top is of male flowers.

Breeders have bred a huge number of varieties and hybrids, on which the shape and color of the grains, located on the cob in vertical rows, depend.

The birthplace of corn is America (Central and South). The ancient Maya considered it a sacred plant worthy of worship.

In Europe, she appeared thanks to Columbus, who saw her for the first time on the island of Cuba.

The main composition of corn grain is starch (70%), protein (10%), fat (8%).

The use of corn is diverse: young cobs are boiled, grains are frozen and preserved, ground into cereals and flour. Further processing turns the grains into breakfast cereals, popcorn and other treats.

In animal husbandry, corn is considered a valuable fodder crop.

Rice

The progenitor of modern rice was known in India over 15 thousand years ago. The main areas of cultivation are the southern regions in the floodplains.

This high-calorie cereal is called the son of water and the sun, the breadwinner of the East, the second bread of mankind, white gold. And this is quite justified, because it feeds more than half of the world's population.

Rice grain is 75% starch, 8% protein; Rice shell is rich in vitamin B1.

The use of rice is varied: cereals and flour are made from grain, high-quality paper for writing, hats and mats are made from rice straw.

Two dozen species and over a thousand varieties of rice are grouped into 3 types according to their shape:

• Long grain - with a long and fine grain. Has maximum transparency. The use of this type of rice is universal for oriental and versatile cuisine: from salads to side dishes.
• Medium-grain - with grains wide and short. Less transparent than long grain, medium gluten content. The main purpose is paella, risotto, puddings.
• Round-grain - with round grains. Such rice is opaque, it has a high content of starch. Due to its high stickiness, it is used for making cereals, puddings, casseroles, sushi.

Known interesting feature rice: any variety has a different taste and color depending on its processing and cooking time.

Millet and sorghum

The origin of millet as an agricultural crop dates back to the 3rd millennium BC.

Archaeological excavations in the Middle Transnistria testify that millet was cultivated by the ancient Scythians. It came to Europe from India, Mongolia and China. In ancient China, millet stood on a par with other sacred plants: rice, wheat, barley, soybeans.

Grain cereal is thermophilic and drought-resistant. Millet weevil is the smallest and hardest of all cereals, and its protein content is higher than that of wheat and barley.

Grain is used to make cereals, known to us as millet, and flour, from which cakes and bread are baked. All parts of the cereal are fed to livestock: grain, husks, straw, flour.

In cultural agriculture, there is a cereal that resembles millet. Sorghum has been used for 5,000 years in the arid regions of Africa as a staple bread. Outwardly, this cereal grain is similar to millet, chemical composition grain - corn.

Grains, flour, starch are produced from sorghum grains, wickerwork, paper and brooms are made from straw. Green mass is used as part of the silo.