Any variety of grass that produces starchy, edible seeds is called a grain. It is also known as cereal. The most commonly cultivated grains are wheat, rice, barley, corn (maize), oats, rye, millet, and sorghum.

Habitat

Cereals such as wheat and corn grow well in places that have warm summers and cold winters. Oats are also widely grown in these regions. However, the two types, common oats and red oats, have different climate requirements. Red oats are grown in warmer regions.

Barley is more flexible to weather conditions than other cereals. Rye has more capacity to endure severe winters than most other grains. Sorghum can resist drought and heat. It is therefore grown extensively in dry and hot regions.

Cultivation

Rice is generally raised on small farms called paddies and is plucked by hand. The paddy field is filled with water, usually up to 6 inches (15 centimeters) from the ground. It is drained and dried just before harvest time. Barley shows best results in a growing season of a minimum of 90 days. However it is able to grow and ripen in a shorter time.

The cultivation of the corn crop is done keeping in mind the soil variety and weather conditions. In dry regions it is planted in deep burrows. In areas of heavy rainfall, the seeds are just dropped along shallow furrows.

Uses

Grains are used as food for humans as well as for animal feed. They are generally available in their raw grain form and some are frozen or canned. They are used in the production of a range of products such as glucose, bakery items, oils, adhesives, and alcohols.

Straw is used as bedding for livestock. Livestock and poultry consume cereals. The soft straw and hay of some of the cereal crops is consumed as fodder by livestock.

Wheat is used for making breakfast cereal, flour, bread, cakes, and biscuits. Rice is one of the staple foods in Asia. It is consumed directly and is also used in the production of breakfast cereals. The Japanese, Chinese, and Indians produce alcoholic beverages from rice.

Barley is used for human food, malting beer, and livestock feed. Corn is available in fresh, canned, and frozen forms. It is also made into corn flour and corn oil. Millet is a popular food crop, especially in India and Africa. Rye is widely used in the making of bread and as an ingredient in other bakery products and distilled liquors. Oats are mainly used as livestock feed. Some are processed as breakfast cereals for human beings. Oat flour is used in the preparation of cookies and puddings. Sorghum is primarily used as an animal feed. A variety called broomcorn is used in making brooms and brushes.

Nutritional value

Grains rank high in carbohydrates and energy value. However, they are relatively poor in protein content. Grains lack calcium and vitamin A. Bakery products such as breads are therefore usually enriched to make up for the deficiency of nutrients in the cereal used.