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
- Significance of wheat grain quality in the economics of the UK bioethanol industry
- Improved modeling of fusarium to aid mycotoxin prediction in UK wheat.
- Reappraisal of film antitranspirants for wheat
- The metabolisable energy for chickens of highly characterised wheat samples.
- Managing phosphorus responsibly in the Hampshire Chalklands
- Aggressiveness of Fusarium langsethiae isolates towards wheat, barley and oats in an in vitro leaf assay.
- Effects of pericarp alpha-amylase activity on wheat (Triticum aestivum) Hagberg falling number
- Cereals in Wales - an overview
- Effects of foliar sprays of azoxystrobin on take-all in wheat
- A five year comparison of overwintering polyphagous densities within beetle bank and two conventional hedgebanks
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.