The OpenFields library holds resources about cereal crops- their varieties, cultivation, diseases and post-harvest management. Cereals, grains or cereal grains, are grasses, (being members of the monocot families Poaceae or Gramineae), and are cultivated for the edible components of their fruit seeds, i.e. the endocarp, germ and bran.
Cereal grains provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (i.e. as whole grain), they are a rich dietary source of vitamins, minerals, carbohydrates, fats and oils, and protein. As all cereals are annual plants, one planting yields one harvest, and although each individual species has its own peculiarities, the cultivation of all cereal crops follows an essentially similar pattern.
A sample of Items held in the Cereal crops category
- 1850: The future of crop protection
- 32. A brief history of wheat
- Results of preliminary study to assess spatially variable Nitrogen application rates during the growth of forage maize in commercial fields in the UK
- The effect of storage on the quality properties of Oilseed Rape straw pellets.
- A laboratory-based comparison of a molluscicide and an alternative food source (red clover) as means of reducing slug damage to winter wheat
- The development of an improved stripping mechanism for sorghum harvesting.
- Minimising nitrous oxide intensities of arable crop products (MIN-NO) (LK9128) - Annual Project Report, 2011 results
- 2015: Perennial grains and food forests
- Effects of spray application of urea fertiliser at stem extension on winter wheat yield
- Effects of pericarp alpha-amylase activity on wheat (Triticum aestivum) Hagberg falling number
There are currently no subcategories in the Cereal crops section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.