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
- Nitrogen for winter wheat - management guidelines
- The effect of tillage systems on soil strength properties and the anchorage moment of winter wheat
- The metabolisable energy for chickens of highly characterised wheat samples.
- Naked barley: health-food crop of the future
- Counter-Intuitive Increase in Yield From Film Antitranspirant Applied to Droughted Wheat.
- The effect of freezing temperatures on Fusarium seedling blight of winter wheat from a mixture of seed-borne Microdochium majus and Microdochium nivale infection
- 129. Hybridization of powdery mildew strains gives rise to pathogens on novel agricultural crop species
- Modeling the effects of environmental conditions on HT2 and T2 toxin accumulation in field oat grains.
- 1618: History of crop biotechnology
- Karnal bunt
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.