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
- Meeting the demand for crop production: the challenge of yield decline in crops grown in short rotations.
- 1993: Moving beyond the GM debate
- Effect of plant nutrition on aphid size, prey consumption, and life history characteristics of green lacewing
- Breeding naked barley for improved establishment and agronomic fitness in UK field conditions.
- Relationship between the incidences of ear and spikelet infection of Fusarium ear blight in wheat
- Effects of traffic and tillage on crop yield (winter wheat Triticum aestivum) and the physical properties of a sandy loam soil
- The Relationship between Alcohol Yield and Specific Weight
- 108. Gene that sends roots downwards could save barley from drought
- Chemical composition and the nutritive quality of different wheat cultivars for broiler chickens
- Optimising the Use of Fungicides in Distilling Wheat
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.