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
- Studying springtails to improve soil health
- 1993: Moving beyond the GM debate
- Molecular studies to identify the Fusarium species responsible for HT-2 and T-2 mycotoxins in UK oats
- Relationships between climate and winter cereal grain quality in Finland and their potential for forecasting
- Reducing soil damage by identifying the causes of irrigation water run-off?
- Relationships between disease control, green leaf duration, grain quality and the production of alcohol from winter wheat.
- The effects of processing at harvest and cutting height of urea-treated whole-crop wheat on performance and digestibility in dairy cows
- Naked barley: health-food crop of the future
- 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.