Subject: Crop
Unit 1.1 Crop Production and management | Crop Cultivation
Introduction to Cereals
Table of Contents:
- Introduction………………………………………………………………………………1
- Production………………………………………………………………………………..2
- Production in Nepal…………………………………………………………………..3
- Cereal Food Value…..………………………………………………………………..4
Introduction
A cereal is any plant grown for the edible components of its grain (botanically, caryopsis a form of fruit), which consists of the seed (consists endosperm), fiber and caryopsis. The phrase can also apply to the finished grain (specifically “cereal grain”). The term Ceres is originally referred to the Roman goddess of harvest and agriculture, the name cereal was inspired from the Roman goddess of harvest and agriculture. Cereal grains are farmed in bigger quantities and offer more calories and nutrients globally than most of the crop, making them staple crops. They are a good source of nutritional factors such as carbohydrate, carbs and minerals, nutrients, hydrocarbons, and energy in their natural condition (as in whole Cereal).
Cereals have similar dietary qualities; they are high in carbs but low in protein. The cereals are naturally short in calcium but are a good source of vitamin A, B and E. The remaining Seed (endosperm) contains mainly carbohydrates after the bran and embryo are removed. The majority of daily nutrition in several developing countries is from Cereal, such as wheat, millet, maze or rice. Cereal consumption in Developed countries is moderate and diversified, but mostly they are in the form of refined and processed grains. When the bran and embryo are removed, the remaining endosperm contains mainly carbohydrates. Grain, such as rice, wheat, millet, or maize, provides the majority of daily nutrition in several developing countries. Cereal consumption in developed regions is moderate and diversified, but nonetheless large, mainly in the form of refined and modified cereals.
Grains are commonly defined as cereal seed plants but the cereal plants are distinguished by their size, firmness, and moisture content. The enormous cultivation of cereal leads to good preservation, excellent flavor, and variation of cereals; most cereals have been served as the basic human diet since ancient times. Approximately around 8, 000 years ago the production of Cereal began for human consumption. Agriculture facilitated the sustainability of a growing population, resulting in larger civilizations and, eventually, the construction of cities. Early primitive humans cultivated the first cereal grains around 8,000 years ago. The cereals have been the core foundation of human civilization as it has been a part of our diet.
Production
While each species has its unique characteristics, the cultivation of all cereal crops is identical. Because most are annuals, one planting gives one crop. The “cool-season” cereals are wheat, rye, triticale, oats, barley, and spelt. These are resilient plants that thrive in mild weather and die in hot weather (about 30 °C or 85 °F, but this differs by species and variation). Mild-season cereals are sensitive and require warm temperatures. The strongest grains include barley and wheat, which can survive in the arctic regions and Siberia. In the tropics, various cool-season cereals are produced. Some, on the other hand, are exclusively grown in cooler altitudes where it “might” be able to raise many crops per year.
The harvesting process comes next as the cereal plants have finished their life cycle once they have produced seeds. The plants perish, turning brown and dry. Harvesting can start as soon as the parental plants and their seed husks are suitably dry. Cereal crops are generally machine-harvested in developed countries, typically with a machine, which cuts, threshes, and winds the grain in a single pass over the field. Harvesting methods in developing countries range from combinations of manual instruments such as the sickle or grain crib, depending on labor costs and automated machines.
Production in Nepal
For years, agriculture has been at the center of some of the world’s most important issues, including food security and nutrition, water and soil quality, biodiversity, and sustainable lifestyles. The agriculture industry supports around 66% of Nepal’s entire population. It accounts for one-third of the nation’s GDP and makes a substantial contribution to the national economy. It generates a wide range of jobs and employment opportunities, from farming to smaller companies. Agriculture contributed around 27.04 percent of Nepal’s GDP in 2017. Agriculture is the country’s main source of income. However, the agriculture sector is still in its infancy in terms of technology and current production methods. Despite its diversity, Nepalese agriculture is dominated by three primary cereal crops: rice, wheat, and maize, which account for 30.92% of total production. Nepal produced 9.93 million metric tons of cereal in 2018. Nepal’s cereal production climbed at a 2.62% yearly pace from 3.42 million metric tons in 1969 to 9.93 million metric tons in 2018, as In 2013, worldwide cereal production reached a new high of 2,521 million tones. The FAO’s global cereal production forecast for 2019/2020, issued in December 2020, is 2,706 million tones.
Cereal Food Value
Humans rely on many different plants for nourishment, but cereals have been the most significant among them since ancient times. Cereal grains have numerous health benefits and are an important element of our daily diet. Cereals comprise of 75% of calories and 67% of dietary protein and are the most important food source all over the world, accounting for 60% of calories and protein taken. Cereals contain 10000-15000kJ/kg of energy, which is approximately 15-20 times that of vegetables and fruit. Wheat is a common diet in the majority of countries. Wheat production in the world totaled 760 million tons.
There are numerous ways to generate cereal food value, including eating cereals whole, milled, or processed in different ways to make flour, in addition to other ingredients such as spices, oil, dry form, stews, and desserts etc. Cereals are also fed to animals that produce milk, butter, eggs, cheese, and other dairy products for mankind. We may understand how important grains are by comparing their total yearly yield of 2000 million tons to the yield of roots (700 million tons), legumes, and oil seed crops (380 million tons). Cereal grains are easy to carry, package, and transport from one location to another, and they are utilized as an ingredient in a variety of products such as porridge, breakfast cereals, bread, cereal-based beverages, and so on as Cereals are an important source of nutrition.
