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
- 1939: A brief history of wheat
- Retardation of winter barley leaf growth by alkaline materials: potential use in canopy management?
- A survey investigating the infection of Fusarium langsethiae and production of HT-2 and T-2 mycotoxins in UK oat fields.
- 1618: History of crop biotechnology
- Relationship between the incidences of ear and spikelet infection of Fusarium ear blight in wheat
- The effect of tillage systems on soil strength properties and the anchorage moment of winter wheat
- Counter-Intuitive Increase in Yield From Film Antitranspirant Applied to Droughted Wheat.
- Combatting wheat root lodging: tillage system, soil strength and root anchorage
- The effects of processing at harvest and cutting height of urea-treated whole-crop wheat on performance and digestibility in dairy cows
- Trends and opportunities in the wheat supply chain
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.