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
- Development of Fusarium langsethiae in commercial cereal production
- 32. A brief history of wheat
- Impact of agronomy on HT-2 and T-2 toxin content of oats.
- The effect of temperature-shock and grain morphology and alpha-amylase in developing wheat grain
- 2015: Perennial grains and food forests
- Breeding strategies for naked barley: A novel health food
- Effects of traffic and tillage on crop yield (winter wheat Triticum aestivum) and the physical properties of a sandy loam soil
- The use of grain protein deviation for identifying wheat cultivars with high grain protein concentration and yield
- The effects of processing at harvest and cutting height of urea-treated whole-crop wheat on performance and digestibility in dairy cows
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.