A type of millet whose grain is used for food is grown in China

In China, the diversity of climate, soil and relief is extremely favorable. This allows a huge number of different crops to be grown.

Academician N.I. Vavilov identified seven main geographical centers of origin of cultivated plants. One of them - East Asian - “includes the temperate and subtropical parts of Central and Eastern China, most of Taiwan ... It is the homeland of such plants as soybeans, various types of millet, many vegetable crops, a huge number of fruits. In terms of the composition of wild and cultivated fruits, China is probably the first in the world. The total number of cultivated plant species originating from this area, not counting ornamental, is estimated at approximately 20% of the total world number, that is, about 200 out of the thousand under consideration. ”12

The other, the South Asian Tropical Center, is home to rice, sugarcane, and many tropical fruits and vegetables. In this center, N.I. Vavilov identified three foci. One of them - Indo-Chinese - includes South China.

Some crops reflect the multifaceted and multi-temporal influences on China not only from neighboring countries, but also from Africa, Europe, Oceania and America.

Main food crops

The leading role in agriculture in China is played by food crops (up to 80% of the sown area). In a number of regions, two, and sometimes three, crops are harvested per year from one area, so the sown area exceeds the arable area by about 4U7o.

By 1949, the production of food crops had fallen into great decline and was restored only in 1952, exceeding the highest pre-war level by almost 10%. The gross harvest of these crops (sweet potatoes and potatoes converted to cereals at a rate of 4: 1) reached 127.7 million tons in 1936, and in 1959 increased to 270 million tons.13

The main place among food crops belongs to cereals. Ancient varieties with glutinous grain, which had ritual significance, have survived. Now the crops of such varieties are small. Glutinous grain is used to prepare traditional sweets for folk holidays and confectionery.

The most important culture - jellied rice (shui dao) is the main food of 2/3 of the country's population. In terms of yield, it exceeds all other cereals. In terms of rice harvest, the PRC ranks first in the world (up to 40% of the world harvest).

In the south of East Asia, rice was known already in the Neolithic era. Since then, its importance has grown steadily. Now it is the main culture of all lowland and partly foothill regions south of the Yangtze. In the north, rice is not widespread, although it penetrated here as early as the Bronze Age. In the beginning, drought-resistant dry land rice (han dao) was grown. However, even before the appearance of the plow in the south, it was gradually replaced by more productive jellied rice, which became possible only with the development of irrigation. Over time, water-filled rectangles of rice paddies in the river and lake lowlands, flooded with water and sparkling in the sun, and the winding steps of terraced fields on the mountain slopes, have become characteristic features of the southern Chinese landscape.Dry rice is sown on the mountain slopes of the south and especially the southwest, but more on the plains of the north; however, the total area under crops is not large.

Rice is hardly sown at random. The most common is the very laborious planting of seedlings previously grown in a small, well-cultivated and fertilized area. While it is growing up, the main areas of the fields are plowed up and prepared. After 15-30 days, seedlings by hand * or by a rice planter, in bundles of 3-5-7 plants at a distance of 40-50 cm from one another, are planted in a field flooded with 5-8 cm of water. Rice ripens in 100-120 days (early ripening), 120-150 (mid-ripening), 150-180 days or more (late-ripening). During this time, rice is weeded 3-4 times by hand. Before harvesting, water is drained from the fields.

Inter-row and re-planting gives two harvests a year. In the first case, late-ripening rice is planted between the rows of early-ripening, planted earlier. After harvesting early-ripening, late-ripening rice develops well on increased row spacings. The second method consists in planting early-ripening rice first, and late-ripening seedlings during the period of earing. Having removed the early ripening rice, it is transplanted into a newly plowed field.

Re-harvest rice is known in Hunan and Hubei; after harvest, the dormant buds of its lower stem nodes throw out new shoots, giving a second harvest. Gaoyao County in Guangdong is known for its deep sea rice (stem length over 3 m).

The southern provinces provide more than 60% of the rice in the country, the northern ones - up to 4%, the central ones - 35%. Rice straw is used to make rope, bags, mats, paper, cardboard, etc.

Wheat (maiza) from Central Asia came to the population of the Yellow River Valley as early as the 1st millennium BC. NS. Now it is one of the main food crops in North and Central China. To the north of the Great Wall, spring wheat is grown, to the south - only winter wheat, which gives up to 90% of the wheat harvest in the country. The main areas of wheat cultivation are located north of the ridge line. Qinling — b. Huai.

Corn (yuimi, yushushu, baomi) was introduced in the 16th century. from the Philippines and spread throughout China. Its crops stretch from the northeast to the southwest of the country. This high-yielding drought-resistant crop in China gives grain and finds a very wide application: food, fodder, technical. Hebei ranks first in corn harvest, then Shanxi, Shaanxi, etc.

Sorghum (gaoliang) has long been known to the Chinese. The first information about his culture in China, where he came, probably from India, dates back to the 4th century. n. NS. Gaoliang is a very drought-resistant and moisture-resistant plant * has a variety of uses: grain is used as food (in the form of cereals and flour), in feed for livestock and poultry, as well as for the production of Chinese vodka, alcohol, etc.; whole stems (up to 3 m in length) are used for the construction of shelters, sheds, fences; split - for weaving mats, hats, etc. The main cultivation areas - Liaoning, Shandong, Hebei.

Chumiza (gutsa), or Italian millet, has been known since the Yangshao era. possibly of local origin. It is very drought-resistant and undemanding to the soil. Grain (smaller than millet) is used for food, for the production of wine, vinegar, etc. The main crop areas are Hebei, Shandong, Henan.

Millet (shuzza, miza) is one of the ancient cultures. Extremely drought-resistant. The main cultivation areas are Hebei, Shaanxi, Gansu.

Winter and spring barley (damai), including bare-grain barley (tsinke), oats (yangmai), and buckwheat (tsiaomai), are of much lesser importance. Crops of millet (paiza) and rye (heimai) are negligible.

Tuberous crops are very important. Among them, the main place belongs to the sweet potato (ganshu, baishu). It is a hardy, drought-tolerant crop of American origin. Sweet potatoes were imported to China in the 16th century. from the Philippines, spread to Changchun. The main cultivation areas are the Great Plain of China and Sichuan. White sweet potatoes are processed into starch, red, rich in sugar, and eaten. The best quality sweet potatoes are grown in the south. Potatoes (malinshu, tudouza) entered China in the 17th century, most likely with Europeans, but the area under them expanded only in the 20th century.The main production areas are Manchuria, the north of the Hebei and Shanxi provinces, and the vicinity of large cities. It is also found in the south.

Yams (shangyao) are grown everywhere. The average weight of a cylindrical root crop is 1 kg, length is up to 60 cm. Early ripening forms reach the Amur. Late ripening with amorphous or stop-like tubers up to 2 kg in weight are found in the tropical zone. Wild yam grows in Guangdong on the northern slopes of the mountains. Apparently, one of the forms of yam entered the culture here, and not in Indochina or Indonesia.

Legumes are extremely important for the national economy. They enrich the soil with nitrogen, restoring its structure and fertility (which is especially necessary due to the centuries-old cultivation of the land), increase the amount of proteins in human food and animal feed, and provide valuable raw materials for industry. Here, in the homeland of soybeans (huangdou), more than 1,200 varieties of yellow, green and black soybeans are cultivated. Soybeans are cultivated almost everywhere, but mainly in the northeast (up to 40% of the harvest in the country, mostly exported).

Small starchy beans (xiaodou) - green (lyudou), red (xiao hundou), black (heidou) and white (baidou) - are sown in Dongbei. Green beans are often processed into starch and especially into starchy visigus. Common and field peas (wangdu), as well as horse beans' (tsidou) are excellent cattle fodder, the most common in Sichuan, less in Henan, Hebei, Yunnan, and Hubei.

Industrial crops

Fiber-bast, oilseeds, sugar crops, as well as tobacco and tea are very important for the country. Their share in the total sown area is small (about 10%), but this highly marketable part of the economy is of great importance for industry. Until 1949, their yields were low, and the harvest was unstable. The flooding of the domestic market with American cotton, tobacco, and sugar hampered the development of domestic production.

Cotton (mianhua) is one of the most important crops. The first mention of it in the south of China belongs to the Han dynasty, in the north it spread during the Song dynasty. Grown almost everywhere. The main crop areas are the Yellow He and Yangtze basins. In the south, there is a tree-like perennial cotton plant (mumyan).

Bast crops used to play a significant role. In old China, cotton was used little as a textile raw material, usually fabrics were made from bast plants. In ancient times, hemp was valued on a par with the “five main loaves”. Now the role of bast in the production of fabrics is low, but with the development of industry, the need for them is growing.

The main crops of jute (huanma), kenafa (yangma) and ramie (chzhuma) are located south of the Yangtze, cable car (tsinma), hemp (dama) and flax (yama) - to the north. China is the birthplace of cable car and ramie. Jute was brought from India more than 200 years ago, and kenaf - in 1908. Hemp and flax have been cultivated for a long time. Burlap, technical fabrics, ropes, ropes, rugs, etc. are made of jute, kenaf and rope-rope. The best is ramie fiber, thin, long, elastic, with a silky sheen. It is easily dyed and used for dressing linen and fine summer fabrics. The lower grades of ramie are used to make fishing nets, ropes, gunpowder, and paper. In the south, new crops are spreading: fibrous agave (sisal, theme) and Manila hemp (abaca).

Oilseeds are of great importance to the Chinese, who mainly consume vegetable oil. The most important of them are peanuts, rapeseed, sesame seeds, soybeans, sunflowers. Edible oils are also obtained from the seeds of cotton, flax and hemp. Technical oils are produced by castor bean, perilla, mint, etc., and from tree crops - tung, tallow tree, oil camellia, oil and coconut palms. Peanuts (huasheng) were probably brought from India at the beginning of the 17th century. The main crops are in Shandong, Henan, Hebei and Guangdong. Rape (yutsai) was imported from Central Asia. Along with wheat, it is the main winter crop in the southern regions, especially in Sichuan. Sesame (zhima) was brought from Central Asia by the famous traveler Zhang Qian in the II century. BC NS. and spread throughout the> country. Sesame oil is used to make oil, which is appreciated by the Chinese for its specific smell and taste. The seed goes to sprinkle the cakes.It is grown in the lower reaches of the Yellow River and the Yangtze basin. Henan, Hubei Anhui give 2/3 of the total harvest of sesame seeds. From the fruits of the tung tree (tungus), a valuable technical oil is extracted for quick-drying anti-corrosion varnishes and paints, which began to be produced back in the 7th century. His homeland and main breeding areas are the Yangtze, Zhujiang and Xijiang basins. Specific Chinese cultures are characteristic of these areas - oil camellia and tallow, which provide edible and industrial oil. The value of oil and coconut palms (ezishu), cultivated on the island. Hainan is small.

South of the Yangtze from the 6th century. sugarcane (ganzhe) is bred. His homeland is South Asia. Guangdong province gives up to 50% of the total collection. Sugar beet (tanloba), imported by the Russians, from the beginning of the 20th century. began to grow in the northeast, and later * in North China.

Southwest China is the birthplace of tea (cha). Tea occupies an important place in the economy and foreign trade of the PRC. In 15 southern provinces, Chinese and Assamese tea trees have been cultivated for more than two thousand years. Numerous types of teas are produced from their leaves, differentiated by regions of production and distribution, processing method and leaf shape. The classification system for teas is very complex. According to trade customs, tea is divided into numerous factory and commercial varieties. The most popular is green tea (lucha), unfermented; it began to be produced earlier than other types of tea. Light tea (oolongcha), semi-fermented, has been known since the 11th century. Red tea (huncha), fully fermented, has been produced for about 300 years. Black tea (heicha) is fermented at the end of processing. Red and green tea is exported; for Chinese living abroad, mostly light; for the domestic market - mainly green; for the areas of settlement of national minorities - black tea. From the VIII century. tea is grown in the basins of the Yangtze, Zhujiang and Minjiang rivers. Tea exports began in the 17th century. The largest regions of tea growing are the Yangtze basin, about. Taiwan. The eastern tea growing region (Fujian, Zhejiang, Anhui, Hunan and Hubei) produces high quality commercial teas. The western region (Yunnan, Sichuan, Guizhou, southern Shaanxi) produces average quality tea.

Tobacco (yangcao) was first introduced to Fujian from the Philippines in 1620. The main production areas are Henan, Shandong, Anhui, Guizhou, Yunnan, Liaoning, Jilin.

Hevea - the most important rubber plant in China - was brought in 1904 to about. Hainan, where it is bred in a number of counties, as well as in the south of Yunnan (Xishuangbanna and Dehong).

Coffee (cafe) and cocoa (coco) are grown in small quantities in Yunnan (Dehong) and on the islands of Hainan and Taiwan.

Camphor laurel, from which camphor and camphor oil have long been obtained, grows in forests and is cultivated on about. Taiwan, Jiangxi, Fujian, and others. Carved chests, wardrobes, caskets, fans, etc. are made of durable aromatic wood, not damaged by insects. Camphor was exported to the Arab East already in the 10th century. In the forests of the southern provinces, it grows, and in Guizhou it grows sumac, on which the walnut aphid parasitizes. The growths on leaves, ink nuts formed by its larvae contain up to 77% tannin and are used in leather dressing, carcasses, plastics, etc. The main areas for collecting nuts are Sichuan, Guizhou, Hunan, etc. In the Yangtze basin and in Sichuan on ash bred variegated wing, emitting white wax on tree branches, an important raw material for industry and medicine. The lacquer tree that yields the milky sap — raw lacquer — is widespread wild and cultivated in all provinces south of the Great Wall. The main regions for the extraction of varnish are Guizhou, Hubei, Sichuan, Hunan and Shaanxi. For the same areas, gutta-perchenos is characteristic - eucommia. Farmers often plant it around fields and houses. Areca palm is grown in southern China.

The main types of cereals

Below are the main types of cereals, main types of cereals. Mainly rice, corn, wheat, rye, oats, barley, sorghum, quinoa, flax seeds, spelled, buckwheat, spelled and millet.

Cereals are one of the main food groups necessary for the body, and therefore one of the most important in the human diet. They belong to the herb family, which are grown for grain and forage.

The grain has a structure with several elements. One of them is the embryo, which is located in the seed nucleus and allows the new plant to develop. Another example is the endosperm, with a mealy or starchy structure surrounding the embryo. The outer layer that overlies the grain is also a much tougher layer to protect the head.

Cereals contain components that are essential in human nutrition, such as starch, lipids, cellulose, and other proteins. The starch is found inside high in protein, minerals and fiber.

These foods are also high in water and carbohydrates.

Grain classification

There are different types of cereals, but they can initially be divided into three classes depending on their processing:

• Refined: These are the types of porridge for which the bran and germ that make it up have been taken. Due to this process, its texture becomes finer and their shelf life is much longer. The problem is that this process removes a lot of nutrients, especially fiber.
• Complex: This is a type of grain that retains its shell, meaning that no bran or germ is removed during the grinding process. For this reason, nutritional properties such as fiber, potassium, selenium and magnesium are retained.
• Enriched: We are talking about cereals that have been artificially added with nutrients. However, they are no better than complex ones, because although some nutrients are added, the lost fiber cannot be restored.

Types of cereals

Rice

It is one of the most famous cereals in the world and one of the most consumed. It grows in soils with water, which must be well watered or located in the river delta.

It is a very versatile food that comes in several varieties. Depending on the shape, long-grain short, medium or large can be classified. The color or flavor can be aromatic or pigmented. And according to their industrial processing, it can be steamed or heat treated. It can also be whole or refined.

Rice is higher in cereal starch. In addition, it contains carbohydrates and small amounts of thiamine, riboflavin, and niacin. The vast majority of rice varieties originated in Asia and are used in several ways: as a side dish, in stews, in salads, and even for the production of oil and wine.

Corn

Corn is the most widely planted grain in the world. Its stem is usually very tall and the grains range in color from deep purple to (most common) yellow. Most of the production of this food is done in America.

They are very versatile grains that allow you to create a variety of food products. Very nutritious as they are rich in vitamins A and B, magnesium, phosphorus, antioxidants and carbohydrates. It is also beneficial for the body to help regulate the intestinal microflora and prevent diseases like diabetes and heart problems. May also be consumed by celiac patients as it contains gluten.

Wheat

It is one of the most cultivated cereals in the world, especially because it is used for a wide variety of products. Refined and coarse flours, for bran or beer, etc. There are different varieties of this grain, depending on its hardness, color and even the season in which it is grown.

Wheat is one of the most high-calorie cereals, providing 339 calories per 100 grams. Contains carbohydrates and fats such as saturated, unsaturated and monounsaturated. But this also includes proteins, vitamins and minerals. Good for diseases such as Alzheimer's, dementia and female infertility.

Rye

Originating in Iran, rye is part of the wheat family. The spike is long and thin.It is widely used for the production of alcoholic beverages such as vodka, whiskey or brandy, as well as for the production of flour.

This cereal can be cooked in flakes or ground into flour. It is a food that has antioxidants, fiber and phenolic acids and is linked to the functioning of the digestive system. It is used for seedlings of vegetables, rice, stews and various types of bread.

Oats

This is one of the most popular products. It is rich in fiber, complex carbohydrates, trace elements, amino acids, vitamins (B1, B2 and vitamin E, etc.), as well as minerals (calcium, iron, magnesium and zinc).

It is a great ally for fighting diseases like diabetes, provides energy and helps stabilize blood sugar levels. It also helps control high cholesterol levels and works as a natural diuretic.

Oatmeal is a cereal that is ideal for cold and temperate climates. Its color can be black, gray, beige or yellow, depending on whether it is refined or whole grain. It can be found all over the market, in the form of cereals or muesli.

Barley

These are cereals, like wheat, which is also used to make bread. Barley can be cooked in flakes or ground into flour. It differs from other products in its sweet and nutty flavor. Its culture is very versatile as it suits any climate and comes in a variety of colors: brown, light brown, or purple.

The most popular use of this cereal is the main ingredient in the preparation of beer and other alcoholic beverages. Also serves for the preparation of various dishes. It contains more protein than wheat gluten. On the other hand, it is one of the richest in cereals in fiber, antioxidants, vitamins and minerals.

Sorghum

It is a cereal that is intended not only for humans but also for animal consumption. It originated in America, Asia and Europe, and because it is resistant to drought and heat, it can be grown in arid regions. Sorghum is widely used in the production of alcoholic beverages because it is gluten-free.

Sorghum is commonly used in soups or additives. Sorghum has a wide variety, but to differentiate colors can be classified as white and red sorghum beans.

On the other hand, it has high sugar quality, slow absorption and low fat content. The proteins it contains are not of very good quality, but in combination with milk or vegetables, proteins of high biological value for the body can be obtained.

Quinoa

Quinoa is not a very bread plant, but is consumed as such. Compared to most grains, this food contains more protein, fiber and fat, especially unsaturated fat. In addition, it is known for its omega-3 and omega-6 content and contains fewer carbohydrates.

As micronutrients, quinoa contains calcium, potassium, iron, magnesium, phosphorus and zinc and a B-complex of vitamins and vitamin E. It has a low glycemic index and helps control blood cholesterol levels. Usually eaten as rice, in salads, added to cutlets, pies, etc.

Spelled

The appearance of this plant is similar to that of wheat. It contains a large amount of bran, but is lost during grain processing. Spelled has an elastic structure, which makes it ideal for making polenta and bread. This is a cereal composition, the water of which is about 10%.

Like other grains, spelled is rich in vitamins A, B, C, and E, and also contains minerals such as calcium, potassium, iron, magnesium, and phosphorus. In addition, it contains polyunsaturated fatty acids, protein and insoluble fiber.

Due to its properties, it plays a general tonic function, helps prevent constipation, diabetes mellitus and other diseases such as hypercholesterolemia and colon cancer.

Flax-seed

Flax seeds, like quinoa, are not really cereals, but are used as such. They are seeds rich in fiber, weak estrogen, omega 3 and omega 6 fatty acids, vitamins and minerals.In addition, they contain digestive enzymes that not only facilitate digestion, but also promote intestinal transit.

These seeds are highly recommended in diets to lose weight and lower cholesterol levels and prevent constipation problems. Used to grind seeds, include in homemade bread, pies and rolls. They can also be mixed into fruit juices, yoghurts, salads, sauces, soups, etc.

Buckwheat

Recommended as a healthy replacement for regular wheat as it is gluten free and richer in protein, minerals and antioxidants than other grains. It is often used in the form of grains, or flakes, flour.

Thanks to its important fiber content, it helps control blood sugar levels. It also helps improve heart health, is good for circulation, and reduces the risk of colon cancer.

Spelled

This wheat variety was widely used in antiquity. Its origins are in Iran, Egypt and even China, where it was used to make beer and alcoholic beverages.

Gradually, its use spread to Europe and is used in making bread for the upper classes.

Spelled is one of the best sources of plant-based protein and, when consumed in quantity and combination, can ultimately replace red meat. This whole grain is high in fiber and low in fat. Moreover, it does not contain cholesterol and provides vitamins and minerals.

Millet

This is one of the oldest cereals. It is an alkalizing food that also remineralizes the body. Usually consumed regularly in the East and the grain is able to withstand sudden changes in temperature. It grows quickly, requires little water and is highly pest resistant.

Millet is easy to digest and is suitable for people with celiac disease because it does not contain gluten. It is rich in fiber, magnesium, phosphorus, fatty acids, iron and B vitamins

Thanks to all these properties, they are ideal for those who suffer from digestive problems like constipation, heartburn, ulcers, gas, diarrhea, etc. Consumption is also recommended in cases of diabetes, iron deficiency anemia, stress stage, exhaustion, pregnancy and lactation.

The best types of cereals

Today, most of the cereals that can be bought on the market are of the exquisite kind. However, since their processing removes almost all of the fiber and other nutrients, whole foods are the most recommended.

Grains in general provide energy, complex (good) carbohydrates, proteins, fats, vitamins, minerals, antioxidants, and fiber; all the necessary elements for a balanced diet.

Recommended for use in the morning to start the day full of energy. Some of the best varieties include oats, barley, quinoa, spelled, brown rice, millet, corn, or buckwheat.

Grain crops - the most important group of cultivated plants in human economic activity, which provide grain, the main human food product, raw materials for many industries and feed for farm animals.

Cereals are subdivided into grain crops and legumes. Most grain crops (wheat, rye, rice, oats, barley, corn, sorghum, millet, chumiza, mogar, paiza, dagussa and others) belong to the Cereals botanical family; buckwheat - to the Buckwheat family; powdery amaranth - to the Amaranth family. Legumes belong to the Legumes family. Sometimes, cereals can only mean cereal crops - cereals and cereal-like.

The grain of cereal crops contains a lot of carbohydrates (60-80% on dry matter), proteins (7-20% on dry matter), enzymes, B vitamins (B1, B2, B6), PP and provitamin A, which determines the high its nutritional value for humans and value for feed use. The grain of leguminous cereals is rich in protein (on average 20-40% on dry matter), some types of grain (for example, soybeans) are rich in fat.

The main grain crops today are wheat, barley, oats, corn, rice, buckwheat and peas.

History

Cultivation of crops began about 12,000 years ago by ancient farming communities in the Fertile Crescent region. Here the main Neolithic crops grew and were later domesticated: two-grain and one-grain wheat, barley, lentils, peas, chickpeas and vetch (English).

The migration of the ancient Indo-Europeans is associated with the spread of the culture of winter crops of grain across the globe.

Cereals (barley, rye, wheat, corn, rice, millet) are closely related to the formation of the first states, and it is possible to argue that they played a leading role in the emergence of almost all early civilizations. There is a "grain hypothesis" which suggests that the formation of states becomes possible only when cereals predominate in the diet.

Pulses (lentils, chickpeas, garden beans) formed the basis of the diet in ancient Egypt.

Cereals (wheat and barley) were the main part of the "Mediterranean Triad" (cereals, olives, wine), which dominated agriculture in the ancient world.

Economy

The main grains on the world market are wheat, barley, oats, corn, rice, buckwheat and peas.

The main exporters of cereals as of 2009 are the United States, Canada, Australia, Argentina, the EU and Russia, the first five accounted for over 84% of the total world grain trade. The largest importers were Japan, China, Turkey, Saudi Arabia.

World production of grain crops in 2014-2017 fluctuated between 2.5-2.6 billion tons, 377-408 million tons were exported, world reserves were over 770 million tons. For 2017, the main exporters are Australia, Argentina, the EU, Canada and the United States of America ..

In 2003, maize, wheat and rice accounted for 43% of all food calories consumed in the world.

Largest grain crop producers

Prices

World prices for grains (wheat, corn, soybeans, rice, barley, sorghum, rapeseed) in July 2012 reached a new historical record. The ICG GOI (Grains and Oilseeds Price Index) index of world grain prices calculated by the International Grains Council (IGC) in July 2012 exceeded 310 points for the first time and as of July 20, 2012 reached its peak - 339 points, exceeding the figure for the same date of the previous year by almost 17%.

Grain crops

Grain harvest in Russia in 1990-2009, million tons

Grain crops are grown on all continents of our planet. The northern and southern boundaries of their range coincide with the boundaries of agriculture. Among grain crops, the most common are wheat, rice (especially in Asia), corn (the largest areas in North America), rye (mainly in Europe), oats (in North America and Europe), barley (in Europe, Asia, North America), millet and sorghum (in Asia, Africa). The rest of the crops are less common: chumiza, paiza mainly in China, African millet, teff in Ethiopia, dagussa in India, powdery amaranth in Peru.

In 1970, the world sown area of ​​grain crops was 694 million hectares, including 209.8 million hectares of wheat, 134.6 million hectares of rice, and more than 107.3 million hectares of corn; the world gross grain harvest of 1196 million tons. The yield of grain crops varies greatly (in centners per hectare): for example, the rice harvest in India is 17-20, Japan is more than 50, Spain is 58-62; wheat in India 11-12, GDR 35-37, USA 20-21.

In the USSR in 1971, grain crops occupied 110.8 million hectares, including (in million hectares) wheat 64, rye 9.5, oats 9.6, barley 21.6, rice 0.4, corn 3, 3, millet 2.4; their gross grain harvest is 172.66 million tons, the average yield (1970) is 15.6 kg / ha (in Moldova 29.3, Lithuania 24.5, in Ukraine 23.4).

In 2008, Russia harvested 108 million tons of grain crops, the largest harvest since 1990. At the end of 2015, 104.8 million tons of grain were harvested.

According to the type of development and duration of the growing season, grain crops are divided into winter and spring crops.

Major crops

Corn, wheat and rice account for 87% of all cereals produced in the world.

Wheat

A genus of herbaceous, mainly annuals, plants of the Cereals family, or Bluegrass (Poaceae), a leading grain crop in many countries, including Russia. The flour obtained from wheat grains is used for baking bread, making pasta and confectionery. Wheat is also used as a fodder crop and is included in some recipes for making beer and vodka. The yield of soft wheat in the countries of the European Union is 55 c / ha (5.5 t / ha, or 550 t / km2), the average yield in the world is 22.5 c / ha. The maximum yield is up to 98 c / ha (9.8 t / ha, or 980 t / km2). The record yield on average in Russia is 32.2 c / ha (2017). Wheat is the leader among other grain crops, its share in the Russian grain market in 2012 was 44%.

Barley

Herbaceous plant, species of the genus Barley (Hordeum) of the Cereals family (Poaceae). An important agricultural crop, one of the oldest cultivated plants in the history of mankind (the plant began to be cultivated about 10 thousand years ago). Barley grain is widely used for food, technical and feed purposes, including in the brewing industry, in the production of pearl barley and barley groats. Barley is one of the most valuable concentrated animal feed, as it contains complete protein, rich in starch. In Russia, up to 70% of barley is used for fodder purposes.

Oats

Annual herb, species of the genus Oats (Avena), a cereal widely used in agriculture. Sowing oat is a plant that is unpretentious to soil and climate with a relatively short (75-120 days) growing season, seeds germinate at + 2 ° C, seedlings tolerate slight frosts, so the crop is successfully grown in the northern regions.

Rye

An annual or biennial herb, a species of the genus Rye (Secale) of the Bluegrass family (Cereals). Sowing rye is a cultivated plant, it is grown mainly in the Northern Hemisphere. There are winter and spring forms of rye.

Millet

From the fruits of cultivated species of millet (Panicum), freeing them from spikelet scales by peeling, get millet. Millet is hardly processed into flour, it is used mainly in the form of cereals. Millet porridge or millet stew, flavored with lard, milk or vegetable oil, was an ordinary food for the working people of southern Russia, especially during field work. In both forms, millet is a nutritious and healthy food.

Corn

An annual herb, the only cultural representative of the genus Corn (Zea) of the Cereals family (Poaceae). In addition to cultivated corn, the genus Corn includes four species - Zea diploperennis, Zea perennis, Zea luxurians, Zea nicaraguensis - and three wild-growing subspecies Zea mays: ssp. parviglumis, ssp. mexicana and ssp. huehuetenangensis... Many of these taxa are believed to have played a role in crop corn breeding in ancient Mexico. There is an assumption that corn is the oldest bread plant in the world.

Spelled

A grain crop widespread at the dawn of human civilization, a species of the genus Wheat. Differs in grain with non-threshing films, spike brittleness, brick-red color, unpretentiousness. The area of ​​origin is (presumably) Mediterranean. Grown in Ancient Egypt, Ancient Israel, Babylon and other places. Later, it was supplanted, although much more demanding on the climate and less resistant to diseases, but much more productive durum wheat (Triticum durum), and currently occupies an insignificant share of the world sown area. On the territory of modern Ukraine spelled was already known in the 5-4 millennium BC. NS. The prints of its grains were used to squeeze out an ornament on ancient ceramics discovered during excavations of monuments of the Trypillian culture.

Buckwheat

Buckwheat field in the Volgograd region

Non-cereal grain culture. A species of herbaceous plants of the genus Buckwheat (Fagopyrum) of the Buckwheat family (Polygonaceae), cereal culture. Buckwheat (unground) - whole grain (buckwheat, buckwheat), passed through (crushed grain with a broken structure), Smolensk groats (heavily crushed grains), buckwheat flour, as well as medications.The seeds are readily eaten by songbirds. The buckwheat yield in Russia is about 8-10 centners per hectare, which is almost two times lower than, for example, wheat. The maximum yield is 30 c / ha (3 t / ha or 300 t / km²). The main exporters are China (61 thousand tons in 2009), the USA (28).

Quinoa

Non-cereal grain culture. Annual plant, species of the genus Mar (Chenopodium) of the family Marevye (Chenopodiaceae), growing on the slopes of the Andes in South America. Quinoa is of ancient origin and was one of the most important Indian foods. In the Inca civilization, quinoa was one of the three main types of food along with corn and potatoes. The Incas called it “the golden grain”.

Legumes

Leguminous cereals - peas, beans, soybeans, vetch, lentils, beans and others - are also a very common group of cultivated plants belonging to the legume family of the moth (lyadventsev) subfamily. They give grain rich in protein (on average 20-40% on dry matter, lupine up to 61%). The grains of some legumes contain a lot of fat, for example, in soybeans - up to 27%, in peanuts - up to 52% on a dry matter basis.

Major crops

Peas

Beans

Soy

Average chemical composition of the main types of grain (g / 100 g of grain)

Durum wheat (durum)	14,0	13,0	2,5	57,5	11,3	1,7
Wheat soft	14,0	11,8	2,2	59,5	10,8	1,7
Rye	14,0	9,9	2,2	55,8	16,4	1,7
Barley	14,0	10,3	2,4	56,4	14,5	2,4
Oats	13,5	10,0	6,2	55,1	12,0	3,2
Corn	14,0	10,3	4,9	60,0	9,6	1,2
Millet	13,5	11,2	3,9	54,6	13,9	2,9
Rice	14,0	7,5	2,6	62,3	9,7	3,9
Buckwheat	14,0	10,8	3,2	56,0	14,0	2,0
Sorghum	13,0	9,0—14,0	2,5—3,5	69,5	2,0—3,0	2,0—2,5
Peas	14,0	20,5	2,0	49,5	11,2	2,8
Soy	12,0	34,9	17,3	17,3	13,5	5,0
Sunflower	8,0	20,7	52,9	10,5	5,0	2,9
Rape	8,1	30,8	43,6	7,2	5,8	4,5
Beans	14,0	21,0	2,0	47,0	12,4	3,6
Lentils	14,0	24,0	1,5	46,3	11,5	2,7

Standardization

International Organization for Standardization has published ICS 67.060 series of standards for cereal products

see also

• Grain crops
• Groats

Notes (edit)

1. ↑ Grain crops / V.N.Stepanov // Great Soviet encyclopedia: / ch. ed. A.M. Prokhorov. - 3rd ed. - M.: Soviet Encyclopedia, 1969-1978.
2. ↑ Thor Hanson. Chapter 2 "Daily bread" // Triumph of seeds. - M., 2018.
3. ↑ A.M. Kharitonov. ABOUT THE CLIMATE OF INDO-EUROPEAN NATURE AND THE INITIAL DISTRIBUTION OF INDO-EUROPEAN // News of the Far Eastern Federal University. Economics and Management. - 2002.
4. ↑ Scott James. THE FIRST STATES IN THE HISTORY OF HUMANITY: AGROECOLOGY, WRITING, GRAIN AND CITY WALLS // Peasant Studies. - 2017.
5. ↑ Pulses: Nutrient Grains for a Sustainable Future. - Food and Agriculture Organization of the United Nations, 2016 .-- P. 158.
6. ↑ I.E. Surikov. Polis, logos, space: the world through the eyes of a Hellenic .. - 2012. - P. 134.
7. ↑ World grain market: main producers and consumers. Help, RIA Novosti (May 19, 2009). Retrieved May 10, 2017.
8. ↑ A summary of grain supply and grain demand published by FAO
9. ↑ ProdSTAT. FAOSTAT... Retrieved December 26, 2006. Archived February 9, 2012.
10. ↑ FAO statistics
11. ↑ World grain prices in July 2012 reached a new historical record, - International Grains Council
12. ↑ Gross harvest of agricultural crops // Rosstat
13. ↑ Russia: as of October 17, 131.9 million tons of grain were threshed.
14. ↑ Expert analysis of the grain crops market: volume, structure, shares, regions, countries. Grain crops market in Russia 2008-2012 Indicators and projections... Research Group Tebiz Group (2008-2020). Retrieved July 28, 2013. Archived August 14, 2013.
15. ↑ Saltini A. I semi della civilta: frumento, riso e mais nella storia delle societa umane / Prefazione di Luigi Bernabò Brea. - Bologna: Avenue Media, 1996 .-- 182 p.
16. ↑ Rye / O. A. Khorkova // Great Soviet Encyclopedia: / Ch. ed. A.M. Prokhorov. - 3rd ed. - M.: Soviet Encyclopedia, 1969-1978.
17. ↑ Millet // Brockhaus and Efron Encyclopedic Dictionary: in 86 volumes (82 volumes and 4 additional). - SPb., 1890-1907.
18. ↑ Corn // Great Soviet Encyclopedia: / ch. ed. A.M. Prokhorov. - 3rd ed. - M.: Soviet Encyclopedia, 1969-1978.
19. ↑ Spelled in Old Russian
20. ↑ 67.060: Cereals, pulses and derived products. International Organization for Standardization. Retrieved March 17, 2012. Archived June 1, 2012.

Literature

• Podgorny P.I. Plant growing. - 2nd ed. - M., 1963.
• Zhukovsky P.M. Cultivated plants and their relatives. - Ed. 3rd, rev. and add. - L .: Kolos, 1971. - 752 p.
• Crop production / Ed. V.N.Stepanova. - 2nd ed. - M., 1965.
• Ways to increase the productivity of grain crops. - M., 1966.
• Agriculture of the USSR. - M., 1967.
• Goncharov N.P., Kondratenko E. Ya. The origin, domestication and evolution of wheat (rus.) // Information bulletin VOGiS: journal. - 2008. - T. 12, No. 1/2. - S. 159-179. - ISSN 1814-554X.
• S. A. Nevsky Genus 202. Wheat - Triticum L. // Flora of the USSR: in 30 tons / hl. ed. V. L. Komarov. - L.: Publishing house of the Academy of Sciences of the USSR, 1934. - T. 2 / ed. volumes by R. Yu. Rozhevits, B. K. Shishkin. - S. 675-688. - 778, XXXIII p. - 5175 copies.
• Tsvelev N.N. Genus 22.Wheat - Triticum L. // Cereals of the USSR / Otv. ed. An. A. Fedorov. - L .: Science, 1976. - S. 160-170. - 788 p. - 2900 copies
• Triticum (eng.). The Plant List. Version 1. Published on the Internet; (accessed 1st January) (2010). Retrieved December 15, 2011. Archived February 3, 2012.
• S. A. Nevsky Genus 213. Barley - Hordeum // Flora of the USSR: in 30 tons / hl. ed. V. L. Komarov. - L.: Publishing house of the Academy of Sciences of the USSR, 1934. - T. 2 / ed. volumes by R. Yu. Rozhevits, B. K. Shishkin. - S. 728 .-- 778, XXXIII p. - 5175 copies.
• S. A. Nevsky Materials for the knowledge of wild-growing barley // Tr. Nerd. Institute of the USSR Academy of Sciences... - 1941. - Ser. I. - Issue. 5. - P. 64-255.
• Gubanov I.A. and others. 165. Hordeum vulgare L. - Common barley // Illustrated guide to plants of Central Russia. In 3 volumes - M .: T-in scientific. ed. KMK, Institute of technologist. issl., 2002. - T. 1. Ferns, horsetails, lymphoids, gymnosperms, angiosperms (monocots). - S. 259 .-- ISBN 8-87317-091-6.
• Rozhevits R. Yu. Genus 132. Oats - Avena // Flora of the USSR: in 30 tons / ch. ed. V. L. Komarov. - L.: Publishing house of the Academy of Sciences of the USSR, 1934. - T. 2 / ed. volumes by R. Yu. Rozhevits, B. K. Shishkin. - S. 267-268. - 778, XXXIII p. - 5175 copies.
• Oats, a cultivated grain // Brockhaus and Efron Encyclopedic Dictionary: in 86 volumes (82 volumes and 4 additional). - SPb., 1890-1907.
• Antropov V. I. and V. F. Rye - Secale L. // Cultural flora of the USSR. T. 2.M .; L .: GIZ colch. and sovkh. literature, 1936. S. 3-95.
• Gubanov I.A. and others. 206. Secale cereale L. - Sowing rye // Illustrated guide to plants of Central Russia. In 3 volumes - M .: T-in scientific. ed. KMK, Institute of technologist. issl., 2002. - T. 1. Ferns, horsetails, lymphoids, gymnosperms, angiosperms (monocots). - S. 300 .-- ISBN 8-87317-091-6.
• S. A. Nevsky Secale cereale L. - Sowing rye // Flora of the USSR: in 30 tons / hl. ed. V. L. Komarov. - L.: Publishing house of the Academy of Sciences of the USSR, 1934. - T. 2 / ed. volumes by R. Yu. Rozhevits, B. K. Shishkin. - S. 667-668. - 778, XXXIII p. - 5175 copies.
• Tsvelev N.N. Secale cereale L. - Sowing rye // Cereals of the USSR / otv. ed. An. A. Fedorov. - L .: Nauka, 1976 .-- P. 174 .-- 788 p. - 2900 copies
• All about medicinal plants in your beds / Ed. Radelova S. Yu .. - SPb: OOO SZKEO, 2010. - P. 187. - 224 p. - ISBN 978-5-9603-0124-4.
• All about medicinal plants in your beds / Ed. Radelova S. Yu. - SPb: OOO SZKEO, 2010. - pp. 29-33. - 224 p. - ISBN 978-5-9603-0124-4.
• Rumyantseva E.E., Zhogolev D.A. Chinese cuisine. - M: World of Books, 2000.
• V. V. Pokhlebkin National cuisines of our peoples. - M: Tsentrpoligraf, 1999 .-- 639 p. - ISBN 5-227-00462-5.
• Bukasov S.M. Cultivated plants in Mexico, Guatemala and Colombia. - L .: Institute of plant growing VASKHNIL, 1930. - S. 109-150. - 470 p.

Links

• Cereals // Great Soviet Encyclopedia: / Ch. ed. A.M. Prokhorov. - 3rd ed. - M.: Soviet Encyclopedia, 1969-1978. (Retrieved March 6, 2012)

Such inexpensive cereals as millet can be purchased in absolutely any supermarket. This product is very popular among housewives. Of course, millet itself does not grow in the fields. This is the name given to the grain of one of the most unpretentious agricultural crops - millet.

Cultural history

Millet is a very common crop. However, one of its interesting features is that it does not occur in the wild. This plant can only be seen in artificially cultivated fields. Of course, in nature there are representatives of the flora from the same family as millet. Perhaps some of these plants were once used by humans for domesticating.

People began to cultivate millet very, very long ago - about the 3rd millennium BC. Mentions about the benefits of millet are found in ancient Chinese books. In Egypt, millet was considered a sacred plant. The craftsmen of this ancient country often depicted millet on frescoes, for example, with griffins.

Homeland of millet

As for the country in which they first began to grow this culture, the opinions of the researchers differ. Some believe that millet is a plant that came to us from India. Others believe that this type of grain was first cultivated in China. Only one thing is clear - the homeland of millet is Asia. It was from here that it once got to Europe. Later, millet was brought to America and Africa.

In Russia, this crop is grown mainly only in the arid regions of the chernozem belt and in the Volga region.

The benefits of cultivation

This plant is grown less often than wheat. Millet, however, along with the latter, is one of the most common cereals.It ranks fourth in popularity after wheat, rye and oats.

One of the undoubted advantages of millet, in comparison with many other agricultural plants, is its drought resistance. This crop gives stable yields in any weather. There is practically no risk of losses in the cultivation of this crop.

Another advantage of millet is its fairly high yield. It is inferior to wheat in this parameter. However, if the cultivation technology is observed, farms can actually collect a lot of millet. In Russia, the yield of this crop is about 10-11 centners per year.

Millet characteristic: grain composition

This culture has won its immense popularity in the world not only due to its productivity and unpretentiousness. The grain of this plant - millet - is a valuable food and feed product. Its composition is unusually diverse. This type of cereal contains more protein than any other. Millet also contains vitamins B1 and B2, PP, E, very useful for health. They contain grains of this plant and a fairly large amount of carotene.

In addition to vitamins, millet also contains many microelements:

• magnesium;

• calcium;

• zinc;

• iodine;

• phosphorus.

Also, this cereal contains small amounts of nickel, iron, manganese and copper. The nutritional value of 100 grams of millet is 348 kcal.

What are the varieties

Millet is a plant belonging to the bluegrass family. At the moment, the following varieties are known:

• common millet (Panicum miliaceum);

• capitate (Setaria italica);

• Japanese (Echinochloa frumentacea L.);

• African (Pennisetb typhoideum L).

Head millet is also called Italian. This type includes two subspecies: Mogar and Chumiza. In Russia, only Panicum miliaceum is mainly cultivated.

Thus, there are four varieties of millet. The varieties of this plant were simply bred in a huge amount. Only in our country about 50 of them are grown. The most popular varieties are Kinelskoe 92, Veselopodolyanskoe 559, Orlovsky dwarf.

Description of millet general

Common millet, which is most widespread in our country, is a tall plant (up to 1-2 m) with a hollow, almost cylindrical stem. Some varieties of this crop can be branched. The leaves of common millet are very long and wide enough. The straw most often has 5-8 internodes. Both the stem and the leaves of the millet are pubescent.

The inflorescences of this plant represent a panicle, the length of which can be 7-40 cm. The latter indicator depends on the millet variety. In the center of each inflorescence there is a straight or curved axis. At the base of the lateral branches, in some varieties, the so-called "pads" are noticeable. There is one spikelet at the ends of the branch.

The millet grain itself can be red, yellow, white or brown. The most high-calorie is the first type of cereal. Grain ripens in panicles, usually not in all spikelets. Sometimes the latter remain underdeveloped. These are mainly the lower spikelets.

Where is used

Millet is a crop, the grain of which is simply of great economic value. This type of cereal is usually used for cooking porridge in water or milk. Also, flour is made from millet grains. Millet is also very popular in animal husbandry. Porridge from it can be given, for example, to pigs. However, millet is most often used in poultry farming. It is especially valuable for newly born chickens and turkey poults.

Millet is often used as a feed for keeping such popular pets as parrots. These bright birds are usually fed a mixture of millet of different colors. This allows the bird's body to be provided with the maximum amount of nutrients and beneficial microelements.

Not only millet grain is of economic value.In animal husbandry, green parts of plants are also used. In terms of nutritional properties, millet straw is superior to both wheat and rye or oatmeal. Silage from the green parts of this crop is higher in calories than corn. Surpasses in this respect millet and barley, and oats.

The benefits of cereals

Almost all people love millet porridge. It is boiled both in water and in milk. They eat such porridge by adding butter to it. However, good taste is not the only virtue of this dish. It is very useful for both adults and children. Some traditional healers even use millet to heal people. Millet groats, for example, have a strong immune-modeling effect on the human body. Also, millet porridge is a cleansing product that quickly removes all sorts of toxins and harmful substances from the body. It is very useful to eat this dish, for example, for people who have been treated with antibiotics for a long time.

Unprocessed millet grain is sometimes eaten by people suffering from various kinds of endocrine disorders. Even raw water infused with millet can benefit the human body. They drink it to lower blood sugar, improve digestion, and cleanse the body.

What harm can it do

The benefits of eating millet can therefore be colossal. However, this product is, unfortunately, not suitable for all people. For some, it is an individually intolerable food. Also, researchers have found that millet is able to delay the absorption of iodine by the body.

It is forbidden to eat millet porridge, not only for people with intolerance. You can not eat this product and those who have inflammatory processes in the colon. Also, millet grain is contraindicated with low stomach acidity. This product is not recommended for people with diseases such as hypothyroidism.

Cultivation technology

The cultivation of fields for millet is usually carried out according to the system of improved, ordinary plowing or semi-fallow. In winter, snow retention procedures are required. In the spring they harrow the chill. It is not allowed to plow the soil under millet at this time of the year. This can dry out the soil. Instead of plowing in spring, surface loosening with a cultivator or discs is used.

Fertilizing millet is allowed with both organic and mineral compounds. Best of all, this culture responds to phosphorus and nitrogen fertilization. The amount of fertilizer used depends on the composition of the soil. Watering millet during the season is optional. This procedure is necessary only in dry years.

Sowing millet is carried out in well-heated soil. Otherwise, some of the seeds may simply not sprout. The seeding rate in arid regions is about 2.5 million grains per hectare, in the forest-steppe zone - 3-4 million. Millet is not planted before winter. This culture has only spring forms.

Millet ripens, unfortunately, very uncomfortably. In this case, part of the grain may crumble. Therefore, the harvest of this crop should be done on time. For mowing millet, reapers are used. Harvesting is supposed to be at a time when 80-85% of the grains in the ears are ripe. This keeps losses to a minimum.