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
- Results of preliminary study to assess spatially variable Nitrogen application rates during the growth of forage maize in commercial fields in the UK
- Significance of wheat grain quality in the economics of the UK bioethanol industry
- Effects of spray application of urea fertiliser at stem extension on winter wheat yield
- Breeding low-glycemic index barley for functional food
- 129. Hybridization of powdery mildew strains gives rise to pathogens on novel agricultural crop species
- Breeding strategies for naked barley: A novel health food
- Within-field variability of Fusarium head blight pathogens and their associated mycotoxins
- Genetic Reduction of Energy use and Emissions of Nitrogen through cereal production: GREEN grain
- Maximising potential from a waste organic fertiliser: improved crop nutrition?
- 2372: Triticale
- Bread wheat premium: the effect of supply, demand and quality
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.