Cereal crops are a general characteristic. Cereals and oilseeds

GENERAL CHARACTERISTICS

Grain crops are divided into two groups according to morphological characteristics and biological features.

The breads of the first group belong to the Bluegrass family ( Roaseae) and include wheat, rye, barley, oats and triticale. Plants of this group are characterized by the following features: inflorescence - an ear (in oats - a panicle), a fruit - a caryopsis with a longitudinal groove, a stem - a culm, usually hollow; the root system is fibrous, the grain sprouts with several roots. Winter and spring plants are less demanding on heat, but need moisture, they are long-day plants.

The breads of the second group also belong to the Bluegrass family, these are corn, sorghum, rice and chumiza. Distinctive features of plants of this group: inflorescence - panicle (in corn, the female inflorescence is the cob, the male inflorescence is the panicle), the stem is a straw with a made core; the root system is fibrous, the grain sprouts in one root; the fruit is a caryopsis, the groove is absent. Represented only by spring forms, the plants are more demanding of heat and light, drought-resistant (except for rice), and belong to short-day plants.

The largest area under crops among agricultural crops is occupied by wheat, the area of ​​which in world agriculture is 210.6 million hectares, of which 22.6 million hectares are in Russia. Wheat is used primarily for food. According to the baking qualities of flour, soft wheats with 42 chromosomes in somatic cells are divided into three groups: strong, medium and weak. The protein content in the grain of strong wheat is at least 14%, raw gluten - 28%, vitreousness - at least 60%. Bread of the highest quality is baked from such flour.

Medium-strength wheat has good baking properties, capable of producing bread of quite satisfactory quality without the addition of strong flour, but it does not improve the flour of weak wheat. The grain contains 11–13.9% protein and 25–27% gluten.

Weak wheat has little baking power. The grain of weak wheat contains less than 11% protein, and less than 25% gluten. Flour from weak wheat absorbs relatively little water during kneading, the dough is inelastic. Bread baked from such flour is characterized by reduced volume, low porosity and spreads on the hearth. It is not possible to bake bread of standard quality from weak wheat flour without the addition of improvers. Grain or flour made from weak wheat is improved by mixing it with grain or flour made from strong wheat.

Durum wheat, which has 28 chromosomes in somatic cells, is distinguished by valuable properties: vitreous, good protein quality, high gliadin content. It is indispensable for the production of semolina, pasta, and confectionery.

The technological properties of wheat mainly depend on the group of so-called storage proteins. Gliadins and glutenins are proteins that form gluten. They determine the baking properties of soft wheat and the quality of pasta. Glutenin has the property of elasticity and extensibility. Gliadin stretches poorly and becomes hard, brittle, and transparent when dry. The quality of gluten depends on the ratio between gliadin and glutenin. The best ratio for breadmaking is 1:1. Gliadin predominates in durum wheat grain, and for this reason only pasta is made from its flour. Normal bread made from durum wheat flour is difficult to bake, because due to the predominance of gliadin in the storage protein, it does not rise well on the hearth during baking.

More than half of the soft wheat produced in the world is the grain of weak wheats in need of improvement. Half the average wheat is produced on the globe - 25-30% and even less (10-15%) strong wheats.

In Russia, the main supplier of strong wheat is the Volga region. A certain combination of weather conditions and chernozem soils are the factors that determine the world fame of these wheats.

The yield of wheat grain in exporting countries is as follows (t/ha): USA -2.37; Canada - 1.76; Mexico - 5.15; Australia - 0.85. The highest yields are obtained in Germany (6.9 t/ha) and in France (7.4 t/ha).

Cereals are usually divided into winter, spring and two-handled.

For the normal development of winter crops (winter rye, winter wheat, winter barley), autumn sowing is necessary. When sown in spring, they only bush and do not form culms and spikes. In order to pass through the vernalization stage, winter grains require a low temperature - from 0 to 10 °C for 30–65 days (depending on the variety).

Spring forms require higher temperatures (5–20 °C) for 7–20 days to pass through the vernalization stage, so they are sown in spring and harvested in the same year.

Twohandles go through the vernalization stage at a temperature of 3–15°C. In the southern regions of the country there are a number of varieties that grow and develop normally and yield crops during spring and autumn sowings.

The resistance of wheat to a complex of unfavorable conditions during the overwintering period is commonly called winter hardiness. The ability of plants to withstand low temperatures is called frost resistance.

Of the winter crops, rye is the most frost-resistant, which can withstand frosts down to -20 ° C or more at the depth of the tillering node. Winter wheat is less resistant in this regard, for which temperatures below -16 ° C are dangerous. Winter barley is damaged by frost -12 °C.

The main reason for the death or damage of winter wheat in winter is the effect of low temperatures. At this time, water freezes in the intercellular spaces of plants and ice crystals form. At the same time, the ice crystals that form draw water from the cells, which increases the concentration of cell sap and dehydrates the protoplasm. As a result of dehydration and mechanical pressure, the surface of the protoplasm is damaged, as a result of which it loses its water permeability. Dehydration of protoplasm to a certain limit entails its coagulation, coagulation of colloids, and cell death.

It is generally accepted that at an air temperature of -30 ° C, winter wheat does not freeze out at a snow cover depth of 20 cm. observe the optimal seeding rate; they achieve friendly shoots, sufficient standing density, good development of plants before leaving for winter; frost-resistant varieties are used, snow retention is carried out.

Under the ice crust, winter crops die from a lack of oxygen and the mechanical pressure of ice on tissues. Fighting the ice crust is quite difficult. The most effective means of dealing with it is snow retention. Carried out even after the formation of an ice crust, it protects crops from freezing. Snow not only insulates crops, but during thaws, melt water destroys the crust, it becomes more loose and spongy. To destroy the ice crust, humus, peat chips (3–5 t/ha) or potassium salt (0.1–0.3 t/ha) are scattered over the surface. When the ice crust becomes loose after rains and thaws, it is destroyed by ring-spur rollers. In order not to form ruts, this work is carried out in the morning frosts and is done carefully so as not to damage the tillering nodes.

Damping occurs when snow falls early on unfrozen ground. This phenomenon is mainly characteristic of the Nonchernozem zone, where a thick snow cover persists for a long time (4–5 months) at a soil temperature of about 0°C. Plants in this case die not from a lack of oxygen, but from exhaustion. Expending the accumulated nutrients (mainly carbohydrates) for respiration, plants in conditions of almost complete darkness (under snow) do not replenish their reserves through assimilation. To prevent the death of winter crops from damping out, crops are rolled in autumn (after snow has fallen on thawed ground). Thanks to this technique, the snow is compacted, the freezing of the soil is accelerated, as a result of which the vital activity in the plants ceases and they do not rot. Timely sowing also plays an important role: too early and thickened crops increase the risk of death from damping off.

Wetting of winter wheat is observed in areas of excessive moisture, as well as in low relief areas where water stagnates. Open drainage is used as control measures. To do this, after sowing, accelerating furrows are established in the moistened zone, which drain excess water and prevent its stagnation. Wells are laid in the "saucers" up to the sandy layer and excess moisture is drained. Ridge crops and sowing of varieties resistant to soaking are also used.

Bulging occurs when seeds are sown in freshly plowed soil without rolling. In plants sown in excessively loose soil, when it settles under the influence of its own weight and precipitation, the tillering nodes appear on the surface. Under the influence of frost, such plants die or weaken. When the tillering nodes are exposed, spring rolling of winter crops with ringed rollers is recommended. As a result, the tillering node is pressed against the soil, an influx of moisture is caused to it and the formation of new, secondary roots is accelerated.

WINTER WHEAT

National economic importance, areas of cultivation, productivity, varieties. In the grain balance of the country, the share of winter wheat accounts for 20 to 24% of the gross grain harvest.

Winter wheat makes good use of autumn and spring moisture. It develops a powerful root system that penetrates deep into the soil, thanks to which it absorbs nutrients well and suffers less from drought than spring crops. It is also protected from drought and dry winds due to early ripening. Having almost the same nutritional value as spring wheat, winter wheat is very valuable in organizational and economic terms. Sowing in autumn and harvesting it earlier (by 7-10 days) in comparison with spring wheat makes it possible to make fuller use of labor and means of production.

In Russia, winter wheat is grown from the south of the Arkhangelsk region to the southern regions of the country. The most favorable for her southern regions. This crop occupies the largest area in Russia in the North Caucasus (almost 50% of the sown area of ​​winter wheat). In the North Caucasus, it is the main food crop. In recent years, the areas of winter wheat in the Volga region have increased significantly. Winter wheat also occupies large areas in the Central Chernozem and Non-Chernozem zones.

In the forest-steppe and steppe regions of Siberia, winter wheat is practically not cultivated, and in Eastern Siberia and the Far East it is not sown at all. The main obstacle to the successful cultivation of winter wheat in these areas is the lack of winter-hardy varieties.

The average yield of winter wheat is 2.9 t/ha, and that of intensively cultivated wheat is 5–6 t/ha.

Breeders in Russia have created a large number of valuable varieties of wheat, unparalleled in winter hardiness, drought resistance, flour-grinding and baking properties. The most widespread varieties are Zarya, Bezenchukskaya 380, Mironovskaya 808, Moskovskaya 39, Saratovskaya 90, Tarasovskaya 29.

In different periods of the growing season, winter wheat makes different demands on temperature conditions. The minimum temperature for seed germination is 1–2 °C.

The optimal time for sowing winter wheat falls on the time when the air temperature is 14–17 °C. For its autumn development, when sown on a black fallow, it takes approximately 45–50 days, and on a busy fallow, 50–55 days. Plants during this period (with the transition of average daily air temperatures over 5 ° C and sufficient moisture) develop well and achieve high winter hardiness.

Winter wheat bushes in autumn and spring. Enhanced tillering is observed with sufficient humidity and a temperature of 8–10 °C. With a decrease in temperature to 3-4 ° C, tillering stops. The timing of sowing affects the resistance of winter wheat to low temperatures. With timely sowing before leaving for the winter, the plants form three to four stems. High temperature in the spring and lack of moisture in the soil do not favor tillering.

High temperature (35–40 °C) with high dryness of the air during grain filling negatively affects its completion: the grain is formed small and puny. In the phase of wheat ripening, the most favorable air temperature is 22–25 °C.

The total sum of positive temperatures from sowing to full ripeness is 1850–2200 °С. The length of the growing season ranges (including winter) from 275 to 350 days.

For swelling and the beginning of germination of wheat seeds, 45–60% moisture is required to the mass of air-dry grain. In the first period of development of winter wheat, when the root system is just beginning to form, moistening of the topsoil is important. Friendly seedlings appear when there is more than 10 mm of moisture in a 10 cm soil layer.

Winter wheat consumes the greatest amount of moisture in the period from emergence into the tube to flowering. After flowering and until the end of milky ripeness, grain is formed. Lack of moisture after flowering can lead to through-grain and empty head. With a lack of moisture at the end of milk and the beginning of wax ripeness, the weight of 1000 grains decreases.

With the onset of wax ripeness, the stems turn yellow, most leaves turn yellow and die, so the need for moisture decreases, and at the end of wax ripeness, wheat does not need water at all.

The optimal soil moisture for winter wheat in the zone of distribution of the main mass of roots (up to 60 cm) is at least 70–75% (especially in the heading phase), and in the absence of atmospheric drought, 65% of the FPV.

Winter wheat makes high demands on the soil. It should be highly fertile, structural, contain a sufficient amount of nutrients, have a neutral or slightly acidic (pH 6.0–7.5) reaction of the soil solution. It is best to cultivate winter wheat on chernozems, but it also grows successfully on slightly podzolic loamy soils of the Non-Chernozem Zone with sufficient application of organic and mineral fertilizers. Acidic and light sandy soils are of little use for winter wheat.

Place in crop rotation. Winter wheat is more demanding on predecessors than other winter crops. It can produce high yields if it has a well-developed root system and vegetative mass before wintering. Such conditions are created by steam tillage and the use of fertilizers. The best predecessors for winter wheat are clean and busy fallows, grain legumes, a layer of perennial grasses, etc. However, in certain areas of wheat cultivation, preference should be given to specific predecessors.

Fertilizers. Winter wheat has two periods of increased nitrogen consumption: at the beginning of growth and during grain filling. Lack of nitrogen in the first period leads to a decrease in yield, and in the second - to a noticeable deterioration in grain quality, less accumulation of proteins.

The greatest need for phosphorus is noted from the time of emergence of seedlings to flowering. Phosphorus fertilizers are used most vigorously during the four to five weeks of growth (tillering phase). Phosphorus activates the growth of the root system and accelerates the ripening of bread.

Potassium comes from the soil from the first days of plant growth until flowering. However, its greater consumption is observed in the phases of winter wheat entering the tube and heading. Potassium improves overwintering of plants, strengthens straw, reduces damage to crops by root rot and rust.

Soil cultivation. The tillage system for winter wheat depends on the predecessor, the weediness of the fields, and the area of ​​cultivation.

The processing of black fallow begins in the fall with plowing of the soil. It is impossible to be late with the first spring processing of steam (harrowing) and subsequent loosening. They are necessary to retain moisture and provoke the germination of weeds.

The essence of the spring-summer layer-by-layer processing of black fallow with mouldboard tools is that each layer of soil during this period is for some time in the upper part of the arable layer. To do this, the depth of each subsequent treatment is increased by several centimeters (3–5 cm). Such treatments are carried out from 3 to 5, gradually increasing its depth to 10–12 cm. The seeds of weeds that are turned to the surface germinate, their seedlings are destroyed, and with subsequent deeper processing, more and more new portions of weed seeds are captured. Thus, the arable layer is cleared of those weeds whose seeds are able to germinate. Layer-by-layer processing of steam is used only in areas of sufficient moisture.

If manure is introduced into the steam in the spring, then the first treatment is combined with its plowing with plows without skimmers to a depth of 18–20 cm.

In areas of sufficient moisture, especially on podzolic soils prone to swimming, in addition, plowing is carried out three to four weeks before sowing - double fallow. It is impossible to be late with this, because the weeds turned out during plowing do not have time to germinate before sowing winter crops and will not be destroyed by pre-sowing cultivation. After doubling the fallow before sowing, the soil should settle.

In arid and semi-arid areas, in contrast to areas of sufficient moisture, spring-summer treatments have the reverse sequence: from deeper to less deep and end at the seed placement depth. In wet years, pure steam treatment is carried out more often and deeper. In dry years, when there is little moisture in the soil, and weeds appear more slowly, the number and depth of spring-summer treatments are reduced and the soil is rolled.

Crop care. When sowing winter wheat in loose soil on busy fallows and non-fallow predecessors, especially in dry years, the field must be rolled with ringed rollers with simultaneous harrowing with light harrows. Rolling promotes the movement of moisture into the upper layers of the soil, which contributes to the rapid and friendly emergence of seedlings and good autumn tillering, and also eliminates the possibility of soil subsidence, as a result, overwintering conditions improve.

Harvest. A serious factor in increasing the gross harvest of winter wheat grain is the fight against losses during harvesting. It is possible to reduce its terms and bring grain losses to a minimum by the correct use of a separate method of harvesting and its reasonable combination with direct combining.

WINTER RYE

National economic importance, areas of cultivation, productivity, varieties. Winter rye is one of the most important food crops in our country. Various types of bread are baked from rye flour, which have high taste qualities (Minsk, Borodino, custard, Ukrainian, Riga, etc.) and contain complete proteins and vitamins B 1, B 2, B 6, PP, E. In terms of calories, rye bread is significantly surpasses wheat, although it is inferior to it in digestibility and digestibility. Many people, especially those who are overweight, eat rye bread better than white bread. The Institute of Nutrition of the Russian Academy of Medical Sciences recommends that 16–18% of rye bread be included in the diet of most groups of the country's population from the total daily intake of bread.

Rye grain is used for fodder purposes. Hay flour, silage, haylage, green fodder, hay are prepared from plants. The grain of rye also has a technical significance. It is used in the distillery and starch industry. Rye straw is widely used in everyday life for making mats, baskets, hats, it is also used as a valuable bedding material in animal husbandry. Paper is made from rye straw, cellulose, lignin and other materials are obtained.

The chemical composition of rye grain varies depending on soil and climatic conditions, the level of agricultural technology and varietal characteristics. In wet years, the amount of protein decreases sharply (up to 7–8%), and in dry years it increases to 15–16%. The highest protein content is observed in the southern and eastern regions of the country, and the lowest in the northern and western regions.

In world agriculture, rye covers 9.5 million hectares, which is only 4.6% of the area occupied by wheat. Of the European countries, there are significant areas of rye in Poland - 1.58 million hectares and Germany - 728 thousand hectares. In grain exporting countries, rye crops are insignificant.

In Western Europe, rye was once the main bread for the population of most countries in the region. Now her crops have narrowed. As a result of prolonged competition, it retained its position only in conditions that were not entirely favorable for wheat: on poor, especially sandy, lands in cool climate zones, that is, in the northern or foothill regions. The only food product of mass consumption - rye bread is quickly being replaced from the diet of the Western European population. Currently, in Western countries, less rye is used for food than for feed. But this trend of its transformation from a food crop to a fodder crop is seen as the result of the pressure on the grain industry by governments supporting the production of this crop through extremely high prices in such a way that farmers do not go bankrupt and do not leave these lands suitable for cultivation from grain crops only. winter rye.

In our country, with its harsh climatic conditions, rye culture has played and will continue to play a significant role in the economy, and, consequently, in the nutrition of the population. Russia has the largest rye sown areas in the world - 3.5 million hectares.

The main crops are concentrated in the Middle Volga, Central, Volga-Vyatka regions, as well as in the Central Black Earth and Western Siberia.

The average yield of rye in the world is 2.22 t/ha, in Russia 1.83 t/ha; the highest is in Germany (5.0 t/ha).

The most common rye variety is Chulpan, which has a short straw and resistance to lodging. Varieties Vyatka 2, Voskhod 2, Saratovskaya 6, Purga, Talovskaya 33 and Tatarskaya 1 are also sown on large areas.

Requirements for environmental factors. Rye grains in the presence of moisture in the soil can germinate at a temperature of 1–2 °C, and seedlings appear at 4–5 °C.

The total bushiness of winter rye by the end of the autumn growing season is on average 4–5 shoots, which is slightly higher than that of winter wheat. It grows especially well at an average daily air temperature in September of 12 °C.

In autumn, winter rye normally develops in 50–55 days (depending on the zone) at a sum of average daily temperatures of 450–550 °C. In the spring, it bushes more strongly in those cases when the autumn tillering was relatively weak. Strong tillering of plants and their rapid growth suppress weeds in crops. Therefore, rye is of great importance in crop rotation as a sorrow-cleaning crop.

Among winter grains, winter rye is the most frost-resistant crop. In snowless winters, it tolerates frosts down to -20 °С and more at the depth of the tillering node. Under a snow cover 20-30 cm thick, rye can withstand air temperatures of -50...

With a lack of moisture in the fall, rye goes into the winter insufficiently sprouted, as a result, crops are thinned out and the yield is reduced.

Winter rye is one of the relatively drought-resistant plants, which is explained by the good development of its root system. This allows winter rye to tolerate spring drought by using moisture from deep soil layers. The highest moisture consumption is observed during the period of rapid growth from the exit to the tube to heading. The lack of moisture during this period causes the formation of small and unproductive ears.

Winter rye is less demanding on the soil than other crops. It is widespread on podzolic soils of the Nonchernozem zone and on light loamy soils. The root system of rye (compared to other grains) better absorbs nutrients from sparingly soluble compounds. For example, winter rye uses phosphoric acid better than wheat, especially from sparingly soluble phosphorus compounds.

Winter rye is widely cultivated on podzolic, light sandy and light loamy soils, as well as on soils with high acidity (pH 5.3). Light sandy loamy soils are often called "rye", since rye works well (Bryansk region). However, chernozems are considered the best soils for rye. Thus, winter rye can be successfully cultivated both on the podzolic soils of the north and on the southern chernozems.

Intensive cultivation technology. Place in crop rotation. Winter rye is less demanding on predecessors than winter wheat. In the central and western regions of the Non-Chernozem zone of Russia, lupine, legume-oat mixtures (vetch, peas mixed with oats) serve as a good fallow crop. Their value as a precursor of winter crops lies in the early harvesting period, since their cutting maturity occurs 65–75 days after sowing.

In suburban farms it is very profitable to use fallow occupied by early potatoes. To create good conditions for the development of winter rye, potatoes must be harvested no later than two weeks before sowing (in late July - early August). Flax is sometimes used as a steam precursor in the Non-Chernozem zone.

IN north in the eastern regions, the Cis-Urals (the Republic of Mari El and the Udmurt Republic, the Kirov and Perm regions), the western regions of the Sverdlovsk region, winter rye gives high yields only on clean, well-fertilized fallows. The value of pure fallow is explained by low fertility, poor cultivation of podzolic and soddy-podzolic soils, and a shorter vegetation period than in other zones.

Humidification is unstable and insufficient in most of the Central Chernozem zone, especially in the second half of summer, so pure fallows play an important role here too. Good predecessors in this zone are bean-oat mixes, green fodder corn and early silage, and early grain legumes (peas). Peas are harvested 1.5 months before sowing winter rye, which makes it possible to prepare the soil and sow winter rye at the optimum time.

In the forest-steppe zone of the Volga region (Bashkortostan, Ulyanovsk, Penza regions and forest-steppe regions of the Samara region), the best predecessors of winter rye are pure fallow and clover. Good fallow-occupying crops are peas, vetch-oat mixture, rank for hay.

In the steppe regions of the Volga region (Saratov, Volgograd regions), Western and Eastern Siberia, winter rye is placed mainly in pure fallows.

Rye itself is a good predecessor, as it gives a full-fledged grain crop in the same place for two years in a row. The possibility of re-sowing rye is based mainly on the fact that it is less susceptible to root rot disease. However, with long-term cultivation in the same field, the yield of winter rye is noticeably reduced, especially in the Non-Chernozem zone.

Fertilizers. For the formation of 1 ton of grain and the corresponding amount of straw, rye consumes an average of 31 kg of nitrogen, 13.7 kg of phosphorus and 26 kg of potassium. The maximum average daily intake of phosphorus and potassium falls on the period of entry into the tube - heading. The maximum intake of nitrogen is observed somewhat later, but by the beginning of flowering it sharply decreases.

Soil cultivation. It is impossible to be late with the first spring processing of steam (harrowing and subsequent loosening). Such treatment is necessary to retain moisture in the soil and provoke the germination of weeds.

The most effective layer-by-layer processing of steam, which is carried out, as for winter wheat, taking into account weediness, the degree of soil compaction and the prevailing weather conditions. On soils of a heavier granulometric composition, prone to subsidence and swimming, no later than 20–25 days before sowing winter rye, it is advisable to re-plot (doubling the fallow) with a plow without a skimmer.

They call plants of the monocotyledonous category, which are part of the bluegrass family. This includes oats, barley, etc. The purpose of growing such crops is grain. It is the main product used to make pasta, bread and various confectionery products. Also, grain is used as well. It is used for such purposes both in pure form and in the form of mixtures.

Grain is used in the production of starch, alcohols, medicines, etc. Even by-products find their purpose, because chaff can also be used as feed or for food. In this article, we will tell you in detail about the most widely known crops, providing a list of these plants with names and photos.

Wheat can confidently be called the most important and significant grain crop. This plant occupies one of the first places in the field of food production. It is valuable in that its protein composition can form gluten, which is very important for the preparation of bakery products, pasta, semolina, etc. High-quality bread is baked from wheat flour, which has good taste properties and is also perfectly absorbed by the body.

Bread made from wheat differs from other types of bread in a sticky crumb and a low level of porosity. It leaves a grassy and slightly malty aftertaste.

Did you know?Wheat was domesticated between ten and seven thousand years ago. But in this regard, this culture has lost its ability to reproduce independently, and now this is possible only thanks to human efforts.

Wheat belongs to a number of annual plants. It comes in many varieties. But the most common are hard and soft varieties. The hard ones are usually grown in areas where the climate is comparatively dry. Thus, in Australia and in the countries of Western Europe, predominantly soft varieties of wheat are cultivated, but in Argentina, the USA, in Western Asia, and also in our country, durum varieties predominate. This culture is used in the field of food. Flour, which is obtained from grains, is sent to the manufacture of bread and other pastries. Waste after grinding flour is sent to feed poultry and animals.

Both varieties of wheat crops have many similar characteristics, but also differ in many ways. According to historians, the ancient Romans and Greeks were able to distinguish these varieties of wheat. In flour, which is extracted from soft varieties, starch grains are larger and softer, and the consistency is noticeably thinner and crumbly. Such flour has a little gluten and it is able to absorb little liquid. It is best used for making pastry, not bread.
In durum flour, starch grains are smaller and harder. The consistency is fine-grained, and the amount of gluten is noticeably higher. This flour can absorb a lot of liquid and is commonly used for baking bread.

Barley

Barley is called one of the most ancient plant crops. There is information that more than 4 thousand years ago, this grain was grown in China. As for Egypt, the remains of this cereal plant were found in the burial places of the pharaohs. It was from there that this plant came to the territory of the Roman Empire, as well as Ancient Greece. Barley beer is deservedly called the oldest drink of mankind. Grain was also used for making porridge and baking bread. A little later, they began to use it as food for their pets and birds.
This is an annual herbaceous plant. The height of the stem can reach about 135 cm. Barley can be grown on almost any soil, since it is not capricious and demanding on growing conditions. In connection with its properties, the plant has gained distribution both in the north and in the south. To date, several hundred different barley varieties have been bred, each of which has been adapted to different terrain conditions.

It is recommended to sow barley early, when the soil is still saturated with sufficient moisture. This is due to the fact that the root system of barley is superficial. The plant is spring and winter. Spring barley crops are more resistant to frost and early maturing. As for winter crops, this is a subspecies that is more resistant to drought and high temperatures.
Barley is used to make barley groats, barley groats, as well as barley drink, reminiscent of its taste. This plant is also used in the field of alternative medicine, as it is believed that it has cleansing, soothing and strengthening properties.

Did you know?Pearl barley got its name from the word "pearl", which means "pearl". So it was called in connection with the production technology. To make barley from grains of barley, you need to remove the outer shell, and then grind the core. After that, it goes on sale either in a holistic form or crushed (pearl flakes).

Barley porridge is perfect for people who are overweight, because such a product, passing through the intestines, takes and removes excess cholesterol and harmful elements from the body. A decoction of barley can help in the treatment of dry cough, it can also treat bowel diseases and cystitis.

A cultivated grain plant called oats began to be grown around 2500 BC. e. Today it is very difficult to determine where exactly the origins of its cultivation come from, but the opinions of archaeologists agree that it was somewhere in Eastern Europe.

Today, approximately 95% of oats are grown for animal feed and only the remaining 5% is used for human consumption. There is very little gluten in oats, so making ordinary bread from it is very impractical. But on the other hand, it can be safely added to various confectionery products, in particular, used for baking the famous oatmeal cookies.

Oats are an excellent fodder crop. It contains a lot of protein and starch, as well as vegetable fat and ash. It is indispensable for feeding horses and young animals. The grain contains a large amount of group B, as well as cobalt and zinc.

This plant is not demanding on the soil. It will grow well on clay and loamy soils, as well as on sandy and peaty ones. Growth will be poor only on excessively saline soil. This plant culture is self-pollinating. The period lasts from 95 to 120 days.
This cultural unit has a high productivity index. For example, in Ukraine, about 65-80 centners of grain can be harvested from one hectare on varietal plots. The most valuable is the grain, which has a white color. Black, gray and red grains have a slightly reduced value. The largest oat producing countries currently are Germany, Ukraine, Poland, Russia, Northern Kazakhstan, and the USA.

Rye is the most plastic cereal crop in the areas of its distribution. It is able to perfectly adapt to regions with a difficult natural climate. Only this cereal plant can withstand temperatures as low as -23°C. The advantage of rye can also be considered its resistance to sour. It has a highly developed root system, which absorbs water well, as well as nutrients from the deep soil layers. Its resistance to stress helps to produce a stable and rich harvest even in those years when the weather conditions are unfavorable.

Important! Poland is currently the largest rye producing country.

This cereal has a fibrous and very powerful root system that goes into the ground to a depth of 2 m. On average, a rye stem grows up to 80-100 cm in height, it depends both on the plant variety and on the conditions in which it grows. Sometimes rye can grow up to 2 m in height. The stem itself is practically naked, only under the ear it has a weak hairiness. The foliage of this plant is also flat, about 2.5 cm wide and about 30 cm long. The surface of the leaves is often hairy, indicating a high level of drought tolerance.
Rye grains come in different sizes, colors and shapes. They can be either oval or slightly elongated. The length of one grain usually varies from 5 to 10 mm. Color variants can be yellow, white, brownish, gray or slightly greenish.

This cereal crop sprouts quickly enough, after which it rapidly begins to increase its green mass. Dense and powerful stems are formed as early as 18-20 days after rye shoots, and already at 45-50 days the plant begins to ear. Pollen from this crop is easily carried by the wind. The full maturation of the plant occurs approximately two months after it has been spiked.

This is one of the most useful cereal crops. It is an excellent dietary product, it contains a large amount of minerals and vitamins that are indispensable for humans. There are vitamins of groups B and A, folic acid, potassium, sodium, phosphorus, magnesium, lysine and many other useful elements.

Rye products, preparations and decoctions help in the fight against a number of diseases. These include cancer, arthritis and arthrosis, diseases of the heart, liver, kidneys and genitourinary system, allergies, asthma, and diabetes.

The most valuable is flour, which is called wallpaper. It is unrefined and has grain shell particles. Thanks to this processing, many of the beneficial substances of whole grains are retained in this product. Rye flour is used to make dietary pastries, various cereals are prepared from grains.
Straw can be fed to livestock or used as bedding for the same animals. Also, such straw will be an excellent material for.

Important! Rye has a beneficial effect on the soil on which it grows. It loosens loamy soil, making it lighter and more permeable. Rye can also marginally displace pests.

Millet is cultivated in America, Africa, Asia and, of course, Europe. The homeland of this crop is not exactly known, but many studies indicate that it was first grown in China. Millet husks can be used to feed livestock and poultry.

The advantage is its resistance to drought. This feature allows you to sow such a crop in those areas where other grains will not grow. In addition, such a plant perfectly tolerates heat, which means that it will be possible to harvest a high yield even at high temperature indicators.
Millet is very useful. The composition contains a large amount of protein. Surprisingly, there is even more protein in it than there is in rice. Millet is also rich in vitamins and minerals. It has a lot of fiber, which works in the human body according to the “brush” principle, that is, it cleanses the intestines from decay products and toxins.

This culture can significantly strengthen the immune system, so that the body will be more resistant to the influence of various kinds of infections. The use of millet will help normalize the amount of cholesterol, as well as activate the processes of fusion of bones that have been damaged. Iron, which is present in large volumes in millet, will help improve blood composition. Speaking of calories, it is worth noting that 100 g of raw product contains 298 kcal, but this figure drops significantly after heat treatment. There is virtually no gluten in millet, so people who have problems processing protein can safely consume such a product. Millet is rich in folic acid, which stabilizes the nervous system.

Corn is perhaps one of the oldest cereal crops, a list of which is given in this article. According to researchers, it was bred about 8,700 years ago in Mexico. Historians are of the opinion that corn is of great importance in the development of various developed crops in America. They explain their point of view by the fact that it was corn that laid the foundation for productive agriculture of that time. After Columbus discovered the American continent, this culture spread throughout Europe. This is a very tall annual plant that can reach a height of 3 m (in very rare cases - 6 m and above). It has a well-developed root system, and supporting aerial roots can also form at the bottom of the stem. The stem of corn is straight, about 7 cm in diameter, there is no cavity inside (which distinguishes it from many other cereal crops).

The shape of the grains is very interesting and unique, they are rounded and tightly pressed against each other on the cob. The color of the grains is most often yellow, but can also be reddish, blue, purple and even black.

Approximately 70% of the corn area produces grain, the rest is mostly used for. Also, small corn crops can be used as pasture for livestock. The grain serves as feed for poultry and pigs. It can be fed whole, or it can be pre-ground into flour. Also, corn is used for the manufacture of food products. Grains, both fresh and canned, are a very popular dish among the population of many countries. Dry grains are also used, for example, for the manufacture of cereals, porridge, hominy. Pancakes, tortillas, etc. are baked from cornmeal.

Did you know?It has been proven that eating corn can slow down the aging process in the body. So beautiful women who want to preserve their youth are advised to include such a product in their diet. But at the same time, you should remember about the calorie content of this delicacy. There are 365 kcal per 100 g of the product.

Spelled People call it "black caviar of cereals". It is considered a kind of progenitor of modern wheat. It is called so because of its unique taste and useful properties, which brought it worldwide fame.

Spelled (spelt) is not threshed in its pure form, but with scales of spikelets and flowers. So grinding it into flour is quite difficult. This is a semi-wild wheat variety that can take root on almost any soil, loves light and tolerates drought very well.
At present, interest in spelled has revived in connection with the aspirations of mankind for a healthy diet. There are restaurants that serve very original dishes prepared from spelled: soups, cereals, delicate sauces, etc. In Italy, spelled risotto has gained popularity, and in India, delicious side dishes for fish and poultry are prepared from it.

The composition of spelled is rich in protein. It also contains a lot of magnesium, iron and vitamins. As for gluten, there is little of it in this cereal, so it is recommended for people who are allergic to gluten. It is noteworthy that spelled contains almost all the nutrients that the human body needs for normal functioning.

It is a valuable crop for the food area. The grains of this plant (bark) are processed into flour and cereals. This product is very different from the rest of the taste and nutritional properties. The protein of such cereals is more complete than the protein of cereal plants. Waste from grain processing is sent to be fed to livestock.
The cultivation of culture is carried out in Ukraine, Belarus and Russia, but it is also used in the territories of other countries. The plant has a reddish stem, its flowers are collected in brushes and have a pinkish tint. The composition of buckwheat contains a large number of trace elements and vitamins of group B. There is also a large amount of vegetable protein and amino acids.
Many dishes are prepared from buckwheat. These are not only cereals, but also a variety of casseroles, meatballs, soups, meatballs and even dessert dishes. Moreover, infusions and teas are prepared from the flowers of the plant.

Important!The use of buckwheat is included in the list of recommendations of many diets. This is not surprising, because the concentration of useful minerals and vitamins in buckwheat is 2-3 times higher than in any other cereals. It helps to speed up the metabolism, and also remove excess water from the body. It should be remembered that such a product cannot be mixed with sugar. The latter is able to neutralize most of the beneficial elements of buckwheat.

Quinoa is an annual plant and belongs to the Marev family. This is a cereal crop that usually grows high in the mountains. It is most common at an altitude of 3000 m and above above sea level. This plant is native to South America. The first mention of it in printed form was seen in 1553. The plant can grow up to 1.8 m in height. The stem of quinoa is light green, the leaves and fruits are round and collected in large clusters. The grains are very similar in appearance, but have a different color. Groats are found in different colors. It can be red, beige or black, depending on the variety.
Today, vegans are very fond of quinoa. The groats are boiled and eaten as a side dish. It is also often added to soups. To some extent, it resembles in taste. Also, cereals are ground into flour and bread is baked from it. They also cook pasta.

Did you know? Quinoa contains many vitamins of groups A and B, as well as folic acid, calcium, magnesium, phosphorus, etc. The calorie content of 100 g of the product is 368 kcal. Nutritionists are very fond of quinoa and believe that it has no equal among other cereals in terms of the volume of valuable elements. Often they compare such a product with mother's milk, noting that it is almost completely absorbed by the human body.

Summing up, it is worth emphasizing the diversity of cereal crops, the cultivation of which mankind has been engaged in for more than the first millennium. Each of the cereals is rich in nutrients and vitamins. Plants are used in different directions and practically waste-free. Many dishes are prepared from cereals, and they are also included in the diet of livestock.

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Cereal crops structure and development

GRAIN CROPS

Cereal crops are grown to produce grain, which is used to prepare the most important human food products - bread, cereals and various confectionery products, as well as concentrated raw materials for light industry. The grain is fed to animals in its pure form and in various mixed feeds. Starch, alcohols, amino acids, medicines and other products are produced from grain. By-products - straw and chaff - are used for feed and as bedding for livestock. Many crops are grown for green fodder, hay, silage, haylage.

Cereal crops are divided into grain and cereal legumes. In the former, fruits are called grains - grains, and in the latter - seeds. The main share in grain production falls on grain crops. These include wheat, rye, triticale, barley, oats, corn, sorghum, rice, millet, buckwheat. Usually, only this group of crops is called grain crops, so in the future we will call them that. Grain of barley, oats, corn, sorghum is mainly used for livestock feed, so these crops are usually called grain fodder. Grains of rice, millet and buckwheat are mainly used for making cereals, these crops are called cereals.

According to morphological characteristics (by structure and shape) and biological characteristics, grain crops are divided as follows:

breads of the first group (typical breads) - wheat, rye, barley, oats and triticale;

breads of the second group (millet breads) - corn, millet, sorghum, rice, buckwheat;

leguminous crops - peas, beans, soybeans, beans, lentils, chin, chickpeas, lupins.

The structure and development of grain crops

According to modern terminology, cereals belong to the bluegrass family, and not cereals. However, as is customary, they are also called cereals. But one grain crop is not a member of the bluegrass family, but belongs to the buckwheat family - buckwheat.

The structure of the most important organs (roots, stems, leaves, inflorescences) in cereals is very similar.

root system in cereals it is fibrous. During germination, the grain first forms germinal, or primary, roots. Then, secondary roots develop from underground stem nodes, which, in the presence of moisture, begin to grow rapidly. Primary roots do not die off, but play a major role in supplying plants with water and food. The roots of cereals penetrate the soil to a depth of 100 - 120 cm and spread up to 100 cm wide, however, their predominant mass is at a depth of 20 - 25 cm. In corn and sorghum, supporting, or aerial, roots develop from the aerial nodes closest to the surface.

Stem of cereals - straw, consisting of 5 ... 6 internodes. The number of internodes is equal to the number of leaves. The stem grows at all internodes. The lower internode starts growing first, then the subsequent ones. The upper internode is longer than the lower one.

The straw of most cereals is hollow, and only in corn and durum wheat is it filled with spongy tissue. The lower part of the stem with stem nodes is immersed in the soil. Secondary stems and roots develop from them - this part is called tillering node (Fig. 34). Damage to the tillering node leads to the death of the plant.

Leaves linear cereals (for wheat, rye, oats, triticale and rice), medium (for barley) or wide corn, sorghum, millet). There are embryonic, basal (rosette) and stem leaves.

The leaf consists of a leaf blade and a sheath covering the stem (Fig. 35). At the point of transition of the vagina into the leaf blade, there is a membranous formation - the uvula.

Inflorescence wheat, rye, barley, triticale have a complex ear (Fig. 36); oats, millet, sorghum, rice have a panicle; in corn, a panicle with male flowers (sultans) and an ear with female flowers are formed on one plant (Fig. 37, a, b).

Flowers in cereals are small, usually greenish, have two floral scales - external, in spinous forms turning into an awn, and internal. Inside the flower, between its scales, there is a pistil, consisting of an ovary with two feathery stigmas, and three stamens. The flowers of all breads are bisexual. The number of flowers in the spikelet is different.

Ear consists of a rod, on the ledges of which spikelets are formed alternately on both sides. Panicle has branches of the first, second and third order, at the ends, which are also spikelets.

The fruit of cereals is a one-seeded caryopsis, which is called a grain. Glenchatye breads (oats, barley, millet, sorghum, rice) have grains covered with scales.

The grain of wheat is covered on the outside with a seed coat, under which there is a farinaceous tissue - endosperm, which serves to nourish the plant during germination (Fig. 38). The endosperm contains up to 80% carbohydrates and up to 22% protein by grain weight. The most valuable part of the grain - protein - determines the nutritional and fodder value of cereals.

Under the seed coat, in the lower left corner of the caryopsis, the bud of the embryo and the germinal root are located.

Dry grains do not lose their germination capacity even after being immersed in liquid hydrogen, i.e. they tolerate cooling down to -250 °C. Germinating grain does not withstand cooling down to -3... -5 °C. As for the ability of seeds to tolerate dehydration, they remain viable even when they lose almost all of their water. During the period of active growth, crops are very sensitive to water loss and die with much less dehydration.

Phases of vegetation of cereals. The period from the beginning of germination to the ripening of seeds is called the growing season. During this time, plants go through certain phases of growth and development, expressed in external morphological changes.

In the development of cereals, the following growth phases are noted - germination, tillering, tube growth, heading, flowering and ripening - milky, waxy and full ripeness (Fig. 39).

Plant development begins with a phase seedlings- seed germination. For breads of the first group, germination begins at a soil temperature of 1 ... 2 ° C, for breads of the second group - at 8 ... 10 ° C. Seed germination is accompanied by water absorption, swelling, the appearance of primary roots and the germinal stalk. In cereal crops, a coleoptile appears above the soil surface (from Gr. koleos - sheath + prilon - feather) - the first germinal leaf, like a case protecting the bud of the seedling and the first to break through the soil. The appearance of the first green leaves is the development of the seedling phase.

tillering phase - the appearance of the first lateral shoots - leaves and nodal roots - hypocotyls (from gr. hupo - below, below, under + kotyle - depression, depression) - hypocotyl knees - parts of stems in the embryo or seedling between the root and the first leaves (cotyledons).

The phase of the exit into the tube (tubing) characterized by the beginning of intensive growth of the stem and the appearance of the first stem node above the soil surface, which is called epicotyl (from Gr. epi - on, over, over + kotyle - depression, depression) - supracotyledon knee - part of the stem in the embryo or in the seedling, located between the cotyledons and first leaves.

heading phase (in plants with an inflorescence of spikelets) or balayage(in plants with an inflorescence of panicles) occurs with the appearance of inflorescences on the tops of the stems.

flowering phase marked by the ejection of pollen from the anthers.

In oats and barley, flowering can occur before the full appearance of the inflorescence. During the flowering period, pollen falls on the stigmas of the pistils and fertilizes the ovules in the ovaries, from which seeds are formed.

In barley, oats, wheat, millet, rice, flowering proceeds in such a way that pollen always or in most cases falls on the stigma of the pistil in the same flower, therefore these crops are classified as self-pollinating. Cross-pollination, characterized by the transfer of pollen from the flowers of one plant to the flower of another, occurs in rye, corn, and sorghum.

In the phase of milky ripeness (grain formation), the grain is still green. Has a humidity of 50 ... 65%. On the plant at this time, the lower leaves begin to turn yellow and die off.

The phase of wax ripeness occurs 10 ... 15 days after the onset of the phase of milky ripeness. By this time, the grain acquires a yellow color, it is easily cut with a fingernail, the humidity decreases to 25 ... 40%.

The phase of complete (hard) ripeness occurs when the grain dries up, which becomes hard and acquires its characteristic color. Depending on the cultivation zone, the moisture content of ripe grain is 8 ... 10%. At the beginning of the phase of full ripeness, it is advisable to start harvesting grain with combines. In the phase of full ripeness, the grain easily spills out of the flower scales.

According to seasonal features of growth and development, cereals are divided into winter and spring.

Winter crops go through a full cycle of development after overwintering in the soil. When sown in spring, they do not form vegetative organs and, therefore, cannot produce grain.

Spring crops cannot overwinter and go through a full cycle of development during spring or summer sowing.

Some grain crops have varieties that have the properties of winter and spring plants. They can be cultivated both in autumn and spring. Such varieties of grain crops are called two-handled.

Agricultural crops are crops cultivated by farmers and large agro-industrial enterprises in order to obtain food, feed for livestock, and technological raw materials. There are several main types of such plants. Of course, the cultivation of agricultural crops must be carried out with the exact observance of certain technologies.

Main types

Most agricultural enterprises have a broad specialization and grow a variety of crops. These can be cereals, vegetables, fruit trees, root crops, etc. But most often in Russia, such crops are cultivated as:

• wheat, barley, rye and oats;
• potato;
• sunflower;
• fodder grasses;
• sugar beet.

These are the main types of agricultural crops in our country. Of course, domestic farmers are sometimes engaged in growing vegetables. Such crops are most often cultivated in greenhouses.

Grain growing technology

When cultivating oats, wheat, barley and rye, agricultural enterprises carry out the following activities:

• basic and pre-sowing soil preparation;
• fertilizer application;
• seed preparation;
• sowing;
• landing care;
• harvesting.

Sowing dates

Grain crops can be cultivated in the winter or spring way. In the first case, sowing takes place in the autumn, in the second - in the spring. The most important task in growing grain crops is to determine the timing of planting seeds in the soil. They should be chosen so that winter cereals reach the tillering phase before the onset of cold weather and form at least 3-4 shoots. Therefore, the optimal time for sowing grain crops in the non-chernozem zone of Russia is the first ten days of September. Sometimes landing is made at the end of August. When cultivating spring crops, the sowing time is determined by the condition of the soil. Most often, cereals are planted in mid or late April.

Plowing the land

Tillage before sowing cereals is carried out in such a way that as much post-harvest residue as possible remains on the surface. This is necessary in order to avoid erosion and keep as much moisture in the ground as possible.

Under plowing, in most cases, various kinds of mineral fertilizers are applied. Further, for spring crops, early spring harrowing is carried out, and for winter crops, pre-sowing cultivation is carried out.

Sowing seeds

After the soil is prepared, the actual planting of grain is carried out. In this case, only healthy, undamaged seeds that meet the prescribed standards are used. Before sowing, they are dressed to avoid infection with fungal, bacterial and other diseases. Winter grain crops are grown from the seeds of the previous year's harvest. For their storage at agricultural enterprises, special funds are created. Freshly harvested seeds are rarely used for planting. The fact is that they have a reduced germination rate. At the final stage of planting, the seeds are rolled to improve their contact with the soil.

Grain care

Subsequently, to obtain a good harvest, the following activities are carried out:

• Protection of cereals from pests and diseases. Fungicides and insecticides are treated as needed.
• Weed removal. In this case, crops are treated with herbicides.
• Top dressing. Fertilize crops during the season, usually using nitrogen compounds.

Harvest

This operation can be performed in two ways: directly or separately. Two-phase harvesting is performed for unevenly ripened, lodged or heavily weeded crops. In all other cases, the usual direct combining is performed.

Potato cultivation technology

Cereal crops are the main type of plants cultivated by domestic agricultural enterprises. However, potatoes are quite widespread. The cultivation technology of this crop includes the following steps:

• soil preparation;
• landing;
• plant care;
• harvesting.

Ground preparation and planting

Allotments for potatoes are usually chosen with loose soil, well-permeable to moisture and air. Only in such areas can you get good harvests of this crop. The best predecessors for potatoes are winter cereals, corn, perennial and annual grasses.

Prepare the soil for potatoes usually in the fall. At the same time, plowing (autumn) is carried out with the application of fertilizers. In April, the soil surface is leveled and early spring harrowing is carried out.

Only healthy, intact tubers of large and medium sizes are used for sowing. 10-12 days before landing, they are unloaded from storage and sorted out. Next, the tubers are germinated or simply dried. Sometimes, before planting, potatoes are treated with ash, mineral fertilizers and fungicides.

Tubers are planted only in well-warmed soil. At the same time, 55-60 thousand bushes are placed per 1 ha. Early varieties are usually planted more densely, later varieties less often. Actually, the landing itself can be ridge, semi-ridge or smooth. The first two methods are more often used on wet or heavy soils. The ridges are cut a few days before planting.

potato care

The first shoots of this culture appear in about two to three weeks. With a smooth landing in agricultural enterprises, harrowing is carried out. It can be performed before germination or after germination. In the future, potato care comes down to hilling and weeding. The first operation is performed twice per season: at a bush height of 15-18 cm and before flowering. Weeding is carried out as needed. Planting crops of this variety, among other things, should be periodically treated for phytophthora (fungicides) and the Colorado potato beetle ("Decis", "Volaton").

Cleaning

The ripening time of tubers depends primarily on the potato variety. To facilitate mechanized harvesting in agricultural enterprises, the tops are usually mowed. This operation is carried out in 3-5 days. Actually cleaning can be done in three ways:

• direct combining - on light crops;
• according to separate technology - on heavy soils;
• in a combined way.

Seed tubers before laying for storage are kept in the light for 10-12 days until light greening. Table potatoes are air-dried for several hours. Of course, like any other major crop, potatoes must be stored properly. The tubers are laid for the winter in dark, cool rooms in bulk or in boxes.

Sunflower cultivation technology

It is customary to grow this crop after winter and spring cereals. Pre-sowing preparation of land for sunflower includes such operations as plowing, harrowing and leveling the soil with special drags. Cultivation is carried out to the depth of planting seeds (6-10 cm). Manure is usually used as fertilizer during plowing. Sometimes mineral supplements can also be used (depending on the composition of the soil).

For sowing, seeds of varieties and hybrids entered in the register with a germination rate of at least 95% are used. Planting is carried out in well-warmed soil at the rate of 30-50 thousand plants per hectare. Sowing is carried out in a dotted way. At the final stage, the sections are rolled up.

Sunflower care in our country is carried out using exclusively mechanized methods. The first operation is such as harrowing to shoots and along them, with simultaneous weeding and the use of herbicides. Further sunflower care includes procedures such as:

• Fight against emptiness. To do this, hives are placed on the plot at the rate of 1.5-2 per hectare.
• Pest and disease control using chemicals.

Harvesting is done after the back side of the baskets turns yellow. Reed flowers should fall off. Sunflower is harvested, like most other agricultural crops, with special combines.

Forage grass cultivation technology

Agricultural crops of this group can be cultivated as pasture or for hay or silage. There are many types of forage grasses. But most often in our country alfalfa, clover, vetch and legumes are grown. The technology of their cultivation, like any other agricultural crops, includes soil preparation, sowing, care and harvesting.

A feature of growing herbs is a very deep, 25-30 cm, plowing (due to long roots), the possibility of sowing perennial crops under the cover of annuals and top dressing with mineral fertilizers during the growth period. Plants are harvested in the budding or flowering phase.

Sugar beet cultivation

About 21 thousand hectares of arable land are used for this crop in Russia. The optimal depth of plowing land for beets is 25-30 cm. Such land cultivation is carried out in the fall - usually in September. At the same time, manure is applied in the amount of 40-80 t/ha. For sowing, use treated seeds. Planting is carried out to a depth of 25-35 mm, depending on the type of soil, using special seeders. Beet care consists mainly of weeding or applying herbicides, as well as protecting plants from pests and diseases using chemicals. Harvesting of this culture usually begins on September 20-25. In this case, flow, transshipment or combined technologies can be used. The last two methods are usually used for high weed areas.

Growing vegetables in greenhouses

A feature of the cultivation of crops of this variety in closed ground is the periodic use of top dressing and land replacement. After all, the soil in greenhouses is depleted very quickly. Also, in such farms, maximum attention should be paid to the fight against pests and diseases. Infections spread very quickly in closed ground conditions. Seeds of agricultural crops of this variety must be treated before planting.

Most often, cucumbers, tomatoes, eggplants, peppers and melons are grown indoors. Greenhouses themselves can be film, glass or polycarbonate. Among other things, when growing vegetable crops, special attention is paid to their selection for compatibility. This takes into account such factors as the mode of feeding and irrigation, climatic conditions, the need for pollination, the frequency of ventilation, etc.

Varieties and hybrids

In farms and large agricultural enterprises, mainly only varieties of agricultural crops entered in the state register are grown. The exception is the experimental stations where selection work is carried out. When breeding new varieties, the following methods can be used:

• selection with the consolidation of certain valuable features;
• hybridization in breeding nurseries.

The resulting varieties and hybrids are tested and, if the value for agriculture is established, they are entered into the state register.

Growing crops, therefore, must be carried out on well-prepared soils, using suitable fertilizers and seeds of the best varieties. In the absence of violations of technology, even in the event of adverse weather conditions, it is possible to obtain good yields and at the same time avoid such negative consequences as erosion and soil depletion.

Cereals are the main sources of human nutrition, animal feed, as well as raw materials for industry. The share of grain growing in the world accounts for 35% of arable land.

Due to the diversity of species, varieties and forms, crops can grow in different climatic zones. For this reason, the concentration of cereals on heavy and light soils is the same, but the yield varies significantly.

Grain is easy to transport, does not require high storage costs. At low humidity, about 18%, it is stored for a long time, while the loss is only 2%.

The share of cereals growing in a temperate climate is 40%. The most important grain crop in Russia and the world is wheat.

Cereal crops - a list of plants with a photo

Cereals belong to the cereal family (poacea) or bluegrass ( Pooideae).

Among them, breads of the first group (typical breads) and the second group (millet-like) are distinguished. Typical cereals are rye, wheat, barley, and oats. Millets include rice, corn, buckwheat and others.

The structure of important organs in most breads looks similar. The root system of cereals is fibrous, with the exception of buckwheat - it has a pivotal one. The most powerful, well-developed roots can boast of winter rye, wheat and corn.

The stem is a hollow culm with up to 8 internodes. The greatest width is at the roots and the smallest is at the top. The exception is corn - its stem is filled with loose tissue.

The inflorescence is an ear (in rye, barley and wheat) and a panicle (oats, rice). Corn has two types of inflorescences - panicle and cob. The fruit is a grain or nut in buckwheat.

Rye

There are annual and perennial types of rye. Of these, only one is cultivated - Secale cereale.

The inflorescence of rye is a complex ear. Among winter cereals, rye has the most developed roots. The leaves are linear, green, matte. Wind pollinated. Rye tolerates cold better than other crops.

The main composition of the grain: carbohydrates and protein (up to 10%). It also contains vitamins B, PP, E and minerals.

Due to its useful composition, rye is used in folk medicine:

• increases the body's resistance to diseases;
• lowers blood sugar levels;
• has an expectorant effect when coughing;
• dietary fiber stimulates the gastrointestinal tract.

Processed grains are used for baking bread. Waste from the sorting process has nutritional value for livestock. A good harvest of rye can be obtained even under poor climatic conditions.

oats

The most widely cultivated are two types: sowing oats (Avenasativa) and Byzantine oats (Avenabyzantina).

The stem of a herbaceous plant is a hollow culm. The root system, like most cereals, is fibrous. The leaves are elongated, have a linear pattern. The inflorescence of oats is a panicle, and the fruit is a grain.

The chemical composition of the grain is rich in vitamin B, calcium, iron, phosphorus. The main place is occupied by carbohydrates, starch and protein.

Oats are widely used for processing into human food and animal feed. From its grains you can get oatmeal, oatmeal, biscuits. Porridges made from oatmeal are recommended for dietary nutrition.

Also, oats are used for the preparation of alcoholic beverages, home brew. Oat grain is a high-quality feed for large and small cattle. Collection of oats and other crops is used for haylage, ensiling.

Wheat

Wheat is the most common cultivated herbaceous plant.

People often ask, is wheat a shrub or a grass? Let's see: up to 10 stems can grow from one plant, outwardly wheat looks like a shrub, but its stems are soft and hollow inside, which makes it grassy.

Due to the ability to grow on various soils and in different climatic conditions, wheat (Triticum) has many species, subspecies and varieties.

Winter wheat

Allocate spring and winter wheat, depending on the sowing period; soft (T. Aestivum) and hard (T. durum) - based on the hardness of the grains. Soft wheat contains a large proportion of gluten, in connection with this, flour is produced from it, and pasta is made from hard wheat.

Wheat grains contain a large amount of fiber, vitamins E and B, magnesium, potassium, zinc, phosphorus, pectin.

Wheat benefits the human body:

• lowers cholesterol levels;
• improves digestion processes;
• due to the presence of phosphorus in the composition, it stimulates the work of the heart;
• a large amount of carbohydrates provide energy;
• fiber in the composition cleanses the intestines, thereby helping to shed extra pounds.

It grows almost all over the world, with the exception of the tropics. It is of great food and economic importance.

Milled grains of wheat are used for baking, confectionery and pasta, for brewing beer, vodka. Fiber is part of the bran for dietary nutrition. Good fodder for livestock.

Wheat is used to make semolina, Poltava, Artek. Bulgur, couscous can be obtained by special processing of grain. Recently, whole grain wheat baked goods have become popular.

Wheat and rye are the most important cereals in the production of bread. However, there are differences between them:

1. The cultivation of wheat began much earlier. Initially, rye was considered a weed.
2. The chemical composition and color of grains is different.
3. Rye tolerates adverse climatic conditions more easily.
4. The number of cultivated varieties of wheat is many, while rye is represented by only one.

Corn

Corn is a dioecious annual herbaceous plant. Broad linear leaves are arranged alternately around the stem.

One cultivated species of corn is known under the name Zea mays. Depending on the structure of grains, it is divided into several subspecies. The most popular of them are: starchy, dentate, sugar, bursting, siliceous. Each subspecies has its own purpose in the industry.

Let's see, is corn a grain crop or a vegetable? Corn belongs to the cereal family, but is used as a vegetable for human nutrition. Accordingly, it can be attributed to both.

There is a lot of vitamin E, starch, mineral salts, amino acids in grains. Corn is grown for human consumption and as animal feed.

It is eaten in the form of boiled cobs, popcorn, starch, alcohols, corn sticks, cereals from corn grits.

The plant is thermophilic, therefore it is grown in China, Brazil, Argentina, Central America, Mexico, USA, India. Russia ranks 12th in the list of countries for the cultivation of corn.

Barley

This culture unites 30 species. Sowing barley (Hordeum sativum) is cultivated. Its appearance and structure is the same as that of rye and wheat.

There are three subspecies of barley:

• multi-row (vulgare) - three spikelets are developed;
• two-row (distichum) - the middle spikelet is developed;
• intermediate (intermedium) - up to three developed spikelets.

Barley grains contain a small amount of protein, therefore they are used mainly in the brewing industry. It is also used to produce flour, cereals - barley and pearl barley. Straw and greens are used to feed animals.

Barley is grown on an industrial scale in countries such as Canada, North America, Europe and Asia. In Russia, barley is produced in all regions involved in the cultivation of grain.

Rice

Rice (Oryza sativa) is a herbaceous cereal. The root system is superficial, contains air-bearing tissue. The leaves are elongated, lanceolate, narrow, pointed. Inflorescence - panicle.

Depending on the subspecies, the forms of grains are distinguished:

• Indian - thin and long;
• Javanese - wide and short;
• Japanese - rounded.

Asia is considered the birthplace of rice. It is grown in Canada, America, India, Japan, the Mediterranean. In Russia, rice plantations can be found in the Krasnodar Territory.

Rice cereal contains carbohydrates in a significant amount, but little fat and protein. It has good taste and is easily digested. Rice broth is used for medicinal purposes.

Light industry uses rice starch and oil. From straw you can get high quality paper, cardboard, rope, used as feed for livestock.

It is worth noting: among cereals, rice is the most productive.

Buckwheat

Buckwheat (esculentum moenh) is a herbaceous plant up to 190 cm high. Annual. It is divided into subspecies - ordinary (vulgare) and multi-leaved (multifolium).

The hollow ribbed stem branches. The leaves are arrow-shaped, arranged alternately. The flowers are collected in brushes, have an intense aroma, which attracts honey insects.

Buckwheat has good nutritional properties, pleasant taste and is easy to digest. The protein in buckwheat contains a large amount of valuable amino acids, so it is considered one of the best dietary products.

For eating there is buckwheat groats, flour. Waste from processing is used to feed livestock.

The yield of buckwheat depends on the place of growth. The crops located close to the forest belts give the greatest yield.

Conclusion

Cereals are a large family of angiosperms. Over the entire period of their existence, only a small part of the representatives have been cultivated. However, the fruit of cereals - caryopsis - has become a staple food for the population of the entire globe.

The high nutritional value of cereals is due to the balanced content of protein and starch. Vegetable protein is well absorbed by the human body.