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
- Farm machinery passes, compaction and water flow through arable soil
- 2090: Insights from a 171 year experiment
- 1991 Rebuilding wheat
- 1742: Straw – what is it good for?
- Relationships between climate and winter cereal grain quality in Finland and their potential for forecasting
- Combatting wheat root lodging: tillage system, soil strength and root anchorage
- Relationships between disease control, green leaf duration, grain quality and the production of alcohol from winter wheat.
- Effect of foliar-applied potassium chloride on septoria leaf blotch of winter wheat
- Optimising the Use of Fungicides in Distilling Wheat
- Measuring spatially-variable N requirements of maize
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.