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[[Image:Various grains.jpg|thumb|Oats, barley, and some products made from them]]
'''Cereal''' [[agriculture|crops]] are mostly [[Poaceae|grasses]] cultivated for their edible grains or [[seed]]s (technically a type of [[fruit]] called a [[caryopsis]]). Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop. In some [[developing nation]]s, cereal grains constitute practically the entire diet of common folk. In [[developed nation]]s, cereal consumption is more moderate but still substantial. The word ''cereal'' derives from ''[[Ceres (mythology)|Ceres]]'', the name of the Roman goddess of harvest and agriculture. Grains are traditionally called ''corn'' in the [[United Kingdom]] and [[Ireland]], though that word became specified for ''[[maize]]'' in the [[United States]], [[Canada]], [[New Zealand]], and [[Australia]].
==Production==
The following table shows annual production of major cereal grains, in [[1961]]<ref>1961 is the earliest year for which [[FAO]] statistics are available.</ref> and [[2005]], ranked by [[2005]] production.<ref name="prodstat">{{cite web
| url=http://faostat.fao.org/site/567/DesktopDefault.aspx
| title=ProdSTAT
| author=FAO
| work=FAOSTAT
| accessdate=2006-12-26
}}</ref> All but [[buckwheat]] and [[quinoa]] are true grasses (these two are '''[[pseudocereal]]s''').
{| valign="top" | class="wikitable"
! Grain !! 2005 ([[Metric ton|Mt]]) !! 1961 (Mt)
|- valign="top"
| [[Maize]]
| align="right" | 711,762,871
| align="right" | 205,004,683
| A staple food of peoples in [[North America]], [[South America]], and [[Africa]] and of [[livestock]] worldwide; often called "corn" or "Indian corn" in North America, Australia, and New Zealand.
|- valign="top"
| [[Wheat]]
| align="right" | 630,556,602
| align="right" | 222,357,231
| The primary cereal of [[temperate climate|temperate]] regions
|- valign="top"
| [[Rice]]<ref>The weight given is for paddy rice</ref>
| align="right" | 621,588,528
| align="right" | 284,654,697
| The primary cereal of [[tropics|tropical]] regions
|- valign="top"
| [[Barley]]
| align="right" | 139,220,431
| align="right" | 72,411,104
| Grown for [[malt]]ing and livestock on land too poor or too cold for wheat
|- valign="top"
| [[Sorghum]]s
| align="right" | 59,722,088
| align="right" | 40,931,625
| Important staple food in Asia and Africa and popular worldwide for livestock
|- valign="top"
| [[Millet]]s
| align="right" | 30,302,450
| align="right" | 25,703,968
| A group of similar but distinct cereals that form an important staple food in Asia and Africa.
|- valign="top"
| [[Oat]]s
| align="right" | 24,032,521
| align="right" | 49,588,769
| Formerly the staple food of [[Scotland]] and popular worldwide for livestock
|- valign="top"
| [[Rye]]
| align="right" | 15,202,142
| align="right" | 35,109,990
| Important in cold climates
|- valign="top"
| [[Triticale]]
| align="right" | 12,962,777
| align="right" | 0
| [[Hybrid]] of [[wheat]] and [[rye]], grown similarly to [[rye]]
|- valign="top"
| [[Buckwheat]]
| align="right" | 2,127,823
| align="right" | 2,478,596
| Used in [[Europe]] and [[Asia]]. Major uses include various [[pancake]]s and [[groats]]
|- valign="top"
| [[Fonio]]
| align="right" | 284,578
| align="right" | 178,483
| Several varieties of which are grown as food crops in [[Africa]]
|- valign="top"
| [[Quinoa]]
| align="right" | 58,443
| align="right" | 32,435
| Ancient pseudocereal, grown in the [[Andes]]
|}
[[Maize]], [[wheat]] and [[rice]], between them, accounted for 87% of all grain production, worldwide, and 43% of all food calories in [[2003]].<ref name="prodstat"/>
Other grains that are important in some places, but that have little production globally (and are not included in [[FAO]] statistics), include:
* [[Teff]], popular in [[Ethiopia]] but scarcely known elsewhere
* [[Wild rice]], grown in small amounts in North America
* [[Grain amaranth]], ancient pseudocereal, formerly a staple crop of the [[Aztec Empire]]
* [[Kañiwa]], close relative of [[quinoa]]
Several other species of wheat have also been domesticated, some very early in the history of agriculture:
* [[Spelt]], a close relative of common wheat
* [[Einkorn]], a wheat species with a single grain
* [[Emmer]], one of the first crops domesticated in the [[Fertile Crescent]]
* [[Durum]], the only [[tetraploid]] species of [[wheat]] currently cultivated, used to make [[semolina]]
== Cultivation ==
[[image:040719_172_dorset_marnhull.jpg|thumb|220px|A corn field in [[Dorset]], [[England]].]]
While each individual species has its own peculiarities, the cultivation of all cereals crops is similar. All are [[annual plant]]s; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the '''cool-season''' cereals.
These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 [[Celsius|°C]] but this varies by species and variety).
The other '''warm-season''' cereals are tender and prefer hot weather.
Barley and rye are the hardiest cereals, able to overwinter in the [[subarctic]] and [[Siberia]]. Wheat is the most popular. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops in a year.
=== Planting ===
The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. [[Rice]] is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as [[sorghum]], are adapted to arid conditions.
Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either '''winter''' or '''spring''' types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become [[dormancy|dormant]] during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season. Winter varieties do not flower until springtime because they require '''vernalization''' (exposure to low temperature for a genetically determined length of time).
Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties.
Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.
=== Harvest ===
Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.
In developed countries, cereal crops are universally machine-harvested, typically using a [[combine harvester]], which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, from combines to hand tools such as scythes.
If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.
In North America, farmers commonly deliver their newly harvested grain to a [[grain elevator]], a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale.
== Food value ==
[[Image:Chickens feeding.jpg|thumb|250px|Chickens are often fed grains such as wheat]]
Cereal grains supply most of their [[food energy]] as [[starch]]. They are also a significant source of [[protein]], though the [[amino acid]] balance is not optimal. [[Whole grain]]s (se
e below) are good sources of [[dietary fiber]], [[essential fatty acid]]s, and other important [[nutrient]]s.
Rice is eaten as cooked entire grains, although rice flour is also produced. Oats are rolled, ground, or cut into bits (steel-cut oats) and cooked into [[porridge]]. Most other cereals are ground into [[flour]] or meal, that is '''milled'''. The outer layers of bran and germ are removed (see [[seed]]). This lessens the [[nutrition]]al value but makes the grain more resistant to degradation and makes the grain more appealing to many palates. [[Health]]-conscious people tend to prefer whole grains, which are not milled. Overconsumption of milled cereals is sometimes blamed for [[obesity]]. Milled grains do keep better because the outer layers of the grains are rich in rancidity-prone [[fat]]s.
The waste from milling is sometimes mixed into a prepared animal [[Fodder|feed]].
Once (optionally) milled and ground, the resulting flour is made into [[bread]], [[pasta]], [[dessert]]s, [[dumpling]]s, and many other products.
Besides cereals, flour is sometimes made from [[potato]]es, [[chestnut]]s and [[pulses]] (especially [[chickpea]]s).
Cereals are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are typically poor in nutritive quality, being deficient in essential amino acid [[lysine]]. The proteins of maize are particularly poor, being deficient in lysine and [[tryptophan]] (a precursor of [[niacin]]). Rice proteins are richer in lysine than other common cereal proteins and for this reason, rice protein is considered to be of better quality. Rice is a good source of B group [[vitamin]]s, especially [[thiamine]]. It is devoid of vitamins A, D, C and is a poor source of [[calcium]] and [[iron]].
Certain grains, including [[quinoa]] and [[grain amaranth]], are exceptionally nutrious. [[Quinoa]] was classified as a "supercrop" by the [[United Nations]] because of its high protein content (12-18%).{{Fact|date=February 2007}} Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete foodstuff.
In [[English language|English]], cold [[breakfast cereal]]s and porridges are simply called '''cereal'''.
==Notes==
<div class="references-small">
<references/>
</div>
<!--
! PLEASE READ THIS BEFORE ADDING A LINK HERE
!
! This article is NOT about breakfast cereals! Please don't add links here for
! Web sites about them. If the link is otherwise appropriate (i.e. not spam)
! then you might consider adding it to [[breakfast cereal]] instead. Links
! about breakfast cereals will be REMOVED from this section.
!-->
==See also==
{{wiktionary}}
* [[Zadoks scale]], [[BBCH-scale (cereals)]]
* [[List of edible seeds]]
==External links==
{{commonscat|Cereals}}
* {{cite web
| title=Home Grown Cereals Authority website
| url=http://www.hgca.com
| accessdate=2006-09-08
}}
{{Cereals}}
[[Category:Cereals| ]]
[[Category:Grains]]
'''Cereal''' [[agriculture|crops]] are mostly [[Poaceae|grasses]] cultivated for their edible grains or [[seed]]s (technically a type of [[fruit]] called a [[caryopsis]]). Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop. In some [[developing nation]]s, cereal grains constitute practically the entire diet of common folk. In [[developed nation]]s, cereal consumption is more moderate but still substantial. The word ''cereal'' derives from ''[[Ceres (mythology)|Ceres]]'', the name of the Roman goddess of harvest and agriculture. Grains are traditionally called ''corn'' in the [[United Kingdom]] and [[Ireland]], though that word became specified for ''[[maize]]'' in the [[United States]], [[Canada]], [[New Zealand]], and [[Australia]].
==Production==
The following table shows annual production of major cereal grains, in [[1961]]<ref>1961 is the earliest year for which [[FAO]] statistics are available.</ref> and [[2005]], ranked by [[2005]] production.<ref name="prodstat">{{cite web
| url=http://faostat.fao.org/site/567/DesktopDefault.aspx
| title=ProdSTAT
| author=FAO
| work=FAOSTAT
| accessdate=2006-12-26
}}</ref> All but [[buckwheat]] and [[quinoa]] are true grasses (these two are '''[[pseudocereal]]s''').
{| valign="top" | class="wikitable"
! Grain !! 2005 ([[Metric ton|Mt]]) !! 1961 (Mt)
|- valign="top"
| [[Maize]]
| align="right" | 711,762,871
| align="right" | 205,004,683
| A staple food of peoples in [[North America]], [[South America]], and [[Africa]] and of [[livestock]] worldwide; often called "corn" or "Indian corn" in North America, Australia, and New Zealand.
|- valign="top"
| [[Wheat]]
| align="right" | 630,556,602
| align="right" | 222,357,231
| The primary cereal of [[temperate climate|temperate]] regions
|- valign="top"
| [[Rice]]<ref>The weight given is for paddy rice</ref>
| align="right" | 621,588,528
| align="right" | 284,654,697
| The primary cereal of [[tropics|tropical]] regions
|- valign="top"
| [[Barley]]
| align="right" | 139,220,431
| align="right" | 72,411,104
| Grown for [[malt]]ing and livestock on land too poor or too cold for wheat
|- valign="top"
| [[Sorghum]]s
| align="right" | 59,722,088
| align="right" | 40,931,625
| Important staple food in Asia and Africa and popular worldwide for livestock
|- valign="top"
| [[Millet]]s
| align="right" | 30,302,450
| align="right" | 25,703,968
| A group of similar but distinct cereals that form an important staple food in Asia and Africa.
|- valign="top"
| [[Oat]]s
| align="right" | 24,032,521
| align="right" | 49,588,769
| Formerly the staple food of [[Scotland]] and popular worldwide for livestock
|- valign="top"
| [[Rye]]
| align="right" | 15,202,142
| align="right" | 35,109,990
| Important in cold climates
|- valign="top"
| [[Triticale]]
| align="right" | 12,962,777
| align="right" | 0
| [[Hybrid]] of [[wheat]] and [[rye]], grown similarly to [[rye]]
|- valign="top"
| [[Buckwheat]]
| align="right" | 2,127,823
| align="right" | 2,478,596
| Used in [[Europe]] and [[Asia]]. Major uses include various [[pancake]]s and [[groats]]
|- valign="top"
| [[Fonio]]
| align="right" | 284,578
| align="right" | 178,483
| Several varieties of which are grown as food crops in [[Africa]]
|- valign="top"
| [[Quinoa]]
| align="right" | 58,443
| align="right" | 32,435
| Ancient pseudocereal, grown in the [[Andes]]
|}
[[Maize]], [[wheat]] and [[rice]], between them, accounted for 87% of all grain production, worldwide, and 43% of all food calories in [[2003]].<ref name="prodstat"/>
Other grains that are important in some places, but that have little production globally (and are not included in [[FAO]] statistics), include:
* [[Teff]], popular in [[Ethiopia]] but scarcely known elsewhere
* [[Wild rice]], grown in small amounts in North America
* [[Grain amaranth]], ancient pseudocereal, formerly a staple crop of the [[Aztec Empire]]
* [[Kañiwa]], close relative of [[quinoa]]
Several other species of wheat have also been domesticated, some very early in the history of agriculture:
* [[Spelt]], a close relative of common wheat
* [[Einkorn]], a wheat species with a single grain
* [[Emmer]], one of the first crops domesticated in the [[Fertile Crescent]]
* [[Durum]], the only [[tetraploid]] species of [[wheat]] currently cultivated, used to make [[semolina]]
== Cultivation ==
[[image:040719_172_dorset_marnhull.jpg|thumb|220px|A corn field in [[Dorset]], [[England]].]]
While each individual species has its own peculiarities, the cultivation of all cereals crops is similar. All are [[annual plant]]s; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the '''cool-season''' cereals.
These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 [[Celsius|°C]] but this varies by species and variety).
The other '''warm-season''' cereals are tender and prefer hot weather.
Barley and rye are the hardiest cereals, able to overwinter in the [[subarctic]] and [[Siberia]]. Wheat is the most popular. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops in a year.
=== Planting ===
The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. [[Rice]] is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as [[sorghum]], are adapted to arid conditions.
Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either '''winter''' or '''spring''' types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become [[dormancy|dormant]] during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season. Winter varieties do not flower until springtime because they require '''vernalization''' (exposure to low temperature for a genetically determined length of time).
Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties.
Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.
=== Harvest ===
Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.
In developed countries, cereal crops are universally machine-harvested, typically using a [[combine harvester]], which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, from combines to hand tools such as scythes.
If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.
In North America, farmers commonly deliver their newly harvested grain to a [[grain elevator]], a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale.
== Food value ==
[[Image:Chickens feeding.jpg|thumb|250px|Chickens are often fed grains such as wheat]]
Cereal grains supply most of their [[food energy]] as [[starch]]. They are also a significant source of [[protein]], though the [[amino acid]] balance is not optimal. [[Whole grain]]s (se
e below) are good sources of [[dietary fiber]], [[essential fatty acid]]s, and other important [[nutrient]]s.
Rice is eaten as cooked entire grains, although rice flour is also produced. Oats are rolled, ground, or cut into bits (steel-cut oats) and cooked into [[porridge]]. Most other cereals are ground into [[flour]] or meal, that is '''milled'''. The outer layers of bran and germ are removed (see [[seed]]). This lessens the [[nutrition]]al value but makes the grain more resistant to degradation and makes the grain more appealing to many palates. [[Health]]-conscious people tend to prefer whole grains, which are not milled. Overconsumption of milled cereals is sometimes blamed for [[obesity]]. Milled grains do keep better because the outer layers of the grains are rich in rancidity-prone [[fat]]s.
The waste from milling is sometimes mixed into a prepared animal [[Fodder|feed]].
Once (optionally) milled and ground, the resulting flour is made into [[bread]], [[pasta]], [[dessert]]s, [[dumpling]]s, and many other products.
Besides cereals, flour is sometimes made from [[potato]]es, [[chestnut]]s and [[pulses]] (especially [[chickpea]]s).
Cereals are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are typically poor in nutritive quality, being deficient in essential amino acid [[lysine]]. The proteins of maize are particularly poor, being deficient in lysine and [[tryptophan]] (a precursor of [[niacin]]). Rice proteins are richer in lysine than other common cereal proteins and for this reason, rice protein is considered to be of better quality. Rice is a good source of B group [[vitamin]]s, especially [[thiamine]]. It is devoid of vitamins A, D, C and is a poor source of [[calcium]] and [[iron]].
Certain grains, including [[quinoa]] and [[grain amaranth]], are exceptionally nutrious. [[Quinoa]] was classified as a "supercrop" by the [[United Nations]] because of its high protein content (12-18%).{{Fact|date=February 2007}} Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete foodstuff.
In [[English language|English]], cold [[breakfast cereal]]s and porridges are simply called '''cereal'''.
==Notes==
<div class="references-small">
<references/>
</div>
<!--
! PLEASE READ THIS BEFORE ADDING A LINK HERE
!
! This article is NOT about breakfast cereals! Please don't add links here for
! Web sites about them. If the link is otherwise appropriate (i.e. not spam)
! then you might consider adding it to [[breakfast cereal]] instead. Links
! about breakfast cereals will be REMOVED from this section.
!-->
==See also==
{{wiktionary}}
* [[Zadoks scale]], [[BBCH-scale (cereals)]]
* [[List of edible seeds]]
==External links==
{{commonscat|Cereals}}
* {{cite web
| title=Home Grown Cereals Authority website
| url=http://www.hgca.com
| accessdate=2006-09-08
}}
{{Cereals}}
[[Category:Cereals| ]]
[[Category:Grains]]