Name of cereals. What are cereals: the names of cereal plants with a photo

To grain crops include monocotyledonous plants of the bluegrass family (cereals): wheat, rye, barley, oats, corn, rice, millet, sorghum, as well as buckwheat from the buckwheat family. All these crops are grown primarily to obtain grain - the main agricultural product, from which bread, cereals, pasta and confectionery products are made, etc.

Corn it is also used for animal feed in its pure form and in various mixtures - compound feed; for technical purposes: starch, amino acids, medicines, alcohols and other products are produced from it. by-products - straw and half They are mainly used as feed and bedding for livestock. Many crops, especially when mixed with legumes, are grown for green fodder, hay, haylage, and silage.

Wheat and rye- basic food crops; barley, oats, corn, sorghum are classified as grain forage; rice, buckwheat and millet - to cereal crops.

Russia received a new grain fodder crop - triticale(hybrid of wheat and rye). Grain has a very high nutritional value and calorie content, it is well stored, convenient for transportation and processing. These qualities of grain were known to man in ancient times, and therefore grain crops became the basis for the development of crop production. Wheat has been known since the 7th millennium BC, rice since the 3rd millennium BC; one of the oldest plants is corn, which the local population of America has been growing since time immemorial.

In our time, more than half of the entire arable land of the globe, over 750 million hectares, is occupied by crops grain crops. They are grown on all continents. In Russia, more than 125 million hectares are sown with grain crops. The branch of agriculture of the Russian Federation, which is engaged in the cultivation of grain crops to obtain grain, is called grain farming.

Biological features of all cereals have a lot in common. Their root system is fibrous. There are primary (embryonic) and secondary (main) roots, 80-90% of the roots are located in the arable layer of the soil.

At buckwheat the root system is pivotal, it penetrates great depth, but branches mainly also in the surface layer of the soil. The stem (straw) of cereals is in most cases hollow, it has 5-7 stem nodes and internodes. The height of the stem is from 50 to 200 cm, while corn and sorghum have more.

Breeders tend to breed cereal varieties(dwarf and semi-dwarf) with a strong and short culm to prevent lodging. In buckwheat, the stem is usually branched, 30 to 150 cm high, and reddish in color. The leaf of cereals is linear, while that of buckwheat is arrow-shaped. Cereals have an inflorescence - an ear ( wheat, barley, rye) or panicle ( oats, millet, rice, sorghum).

Rice. Cereal crops: 1 - (shoot with flowers and fruits); wheat (awned and awnless); 2 - rye; 3 - buckwheat; 4 - rice (awnless and spinous); 5 - millet

At corn the male inflorescence is a panicle, and the female is an ear. The inflorescence of buckwheat is a brush. The flowers of all cereal crops, except for corn, are bisexual. Rye, corn, sorghum, buckwheat- cross-pollinating plants. .Pollen is carried by the wind, and buckwheat is pollinated mainly by insects (more often bees). The rest of the crops are self-pollinating.

The fruit of cereals is a naked or membranous caryopsis (grain), while that of buckwheat is a trihedral nut. In agricultural production, it is also called grain. Chemical composition grain depends on the type and variety of plants, soil and climatic conditions, agricultural technology. For example, in a dry hot climate, the wheat grain has an increased protein content (up to 18%), and in a zone with a temperate climate and with an abundance of precipitation, it is reduced. The protein content of the grain is 10 to 18% (sometimes higher).

Most protein in wheat, especially strong and durum varieties, less in rye, buckwheat and rice. Carbohydrates in the grain accumulates on average from 60 to 80%. It's mostly starch. Rice, rye, corn and buckwheat contain the most carbohydrates. The fat content varies. For example, in oat grain without fat films up to 7%, corn - 4%, and rice without films - only 0.4%. The amount of ash substances is also not the same: in rice grain - 0.8%, and millet - 2.7%.

The normal water content in mature grain ranges from 12-16%. The growth and development of cereals occur in phases. Most cereals have such phases. Seedlings - the first green leaves appear on the 7-10th day after sowing the seeds. Tillering - after another 10-20 days, the first lateral shoots and secondary nodal roots appear in the plants.

Booting - 12-18 days after tillering, the growth of the lower internodes begins, the stem grows. Heading (panicle heading) - inflorescences appear at the top of the stems. Flowering and ripening are the final phases. To determine the maturation or ripeness of the grain, three phases are distinguished: milky, waxy and full ripeness. In the phase of milky ripeness, the grain has a green color and contains up to 50% water. Corn wax ripeness dries up, becomes yellow, and its contents are plastic, like wax.

This is the period of separate harvesting. At full ripeness, the grain hardens, it easily spills out of the flower scales. In this phase of grain ripeness, the crop is harvested only by direct combining. Cereals are divided into spring and winter.

Winter bread (winter wheat, winter rye and winter barley) are sown in late summer or early autumn before the onset of stable frosts. Harvested the next year. At the beginning of growth and development, they need low temperatures (from 0 to 10 °). Spring plants go through the initial phases of development at elevated temperatures (from 10-12 to 20 °), so they are sown in the spring and receive a grain harvest in the same year. Winter grains are more productive than spring grains, since they make better use of autumn and winter-spring reserves of moisture and nutrients,

In autumn, they form a well-developed root system and leaf surface. However, winter crops suffer from adverse conditions wintering: severe frosts, change of thaws! and frosts, ice crust, abundance of snow and melt water. In areas where there are severe winters with little snow, frequent autumn droughts, for example, in the Volga region, on Southern Urals, in Siberia, Northern Kazakhstan, winter crops are almost not cultivated. The placement of grain crops is primarily associated with their biological characteristics and soil and climatic conditions. Widespread in the European part of the Russian Federation winter crops, and in the northern regions with more harsh winters cultivated mainly winter rye- the most winter-hardy culture; in the central, western and southern winter wheat and in the southernmost, in addition, - winter barley.

Major regionalized winter rye varieties - Vyatka 2, Omka, Saratov coarse-grained, Kharkovskaya 55, Kharkovskaya 60, Belta, Voskhod 2, Chulpan (short-stemmed). The main varieties of winter wheat - Bezostaya 1, Mironovskaya 808, Ilyichevka, Odessa 51, Polesskaya 70, Krasnodar 39, Surf, Zernogradka, Rostovchanka.

Spring wheat- the main grain crop of the steppe arid regions of the Volga region, the Urals, Siberia, Kazakhstan. Main spring wheat varieties - Kharkivskaya 46, Saratovskaya 29, Saratovskaya 42, Novosibirskaya 67, Moscowskaya 21.

Rice. Cereal crops: 1 - oats; 2 - corn (male inflorescence, part of a plant with a female inflorescence, cobs); 3 - sorghum (grain and broom) 4 - barley (two-row and multi-row).

Spring barley and oats grown almost everywhere. Zoned varieties Viner, Moscow 121, Nutans 187, Donetsk 4, Donetsk 6, Luch, Alza, Nadia. Main oat varieties - Lgovsky 1026, Golden Rain, Victory, Eagle, Hercules.

Corn and sorghum- heat-loving crops, and their distribution is limited to the southern regions and middle lane countries. Main varieties and hybrids of corn - Chishminskaya, Voronezhskaya 76, Bukovinskiy ZTV, Dneprovskiy 56TV, Dneprovskiy 247MV, VIR 25, VIR 24M, VIR 156TV, Krasnodarskaya 1/49, Odesskaya 10.

Sorghum as a salt-tolerant and drought-resistant crop, it has advantages on saline soils and with a lack of moisture. Zoned sorghum varieties Ukrainian 107, Red amber.

Millet characterized by an increased need for heat and drought resistance, so it is cultivated in areas with a warm climate. Grow varieties Saratov 853, Veselo-Podolyanskoe 38, Mironovskoe 51.

Rice requires a lot of heat and moisture. Rice fields - checks - are completely flooded with water. In our country, rice is grown mainly in the North Caucasus, southern Ukraine, the Volga region, Central Asia, Primorsky Krai, in the south of Kazakhstan. Zoned rice varieties Dubovsky 129, Kuban 3, Krasnodar 424, Uzros 59.

Buckwheat- the culture is thermophilic and moisture-loving. This plant has a relatively short growing season and is therefore cultivated mainly in the temperate zone and also as a re-crop in the south under irrigation. Main buckwheat varieties - Bogatyr, Kazan Local, Kalininskaya, Yubileinaya 2.

Cereal crops, except for rice, are grown in our country without irrigation, but in areas with developed irrigation, they occupy significant areas of irrigated land. This is mainly winter wheat and corn, which, when irrigated, yield grain yields of 50-100 c/ha and more.

Agricultural technology of grain crops different, but has a lot in common. When placed in a crop rotation, they are primarily divided into winter and spring, tilled and continuous (ordinary) sowing, early and late. Winter crops are placed after early harvested crops, especially legumes, in clean and busy fallows. They are better than spring ones, tolerate repeated crops, suffer less from weeds. Spring cereals are best placed after row crops, winter crops, perennial grasses and legumes. In arid regions, the main grain crop - spring wheat - is placed on a clean fallow for 2 years in a row. Then it is recommended to sow spring barley. High grain crops after many years of grasses gives millet.

Best maize precursors- winter, tilled and leguminous crops. Buckwheat does well after fertilized winter and row crops. Rice is cultivated on rice irrigation systems in special rice crop rotations. In them, permanent crops of rice (3-4 years) alternate with crops of alfalfa, winter crops and some other crops, as well as with a busy fallow. The main tillage for spring grain crops usually consists of autumn tillage in autumn (in a zone with sufficient moisture, plows with skimmers to the depth of the arable layer, in arid steppe regions - with flat-cutting tools).

In order to reduce the evaporation of moisture, in spring, in areas of sufficient moisture, the soil for spring crops is harrowed with toothed harrows, and in arid steppe regions, with needle harrows. Then, after the appearance of weeds, the fields are cultivated 1-3 times, depending on the period of sowing the crop and weediness. In steppe arid regions, pre-sowing cultivation for spring wheat is usually carried out together with sowing. At the same time, fertilizers are applied to the fields. For this, combined units have been created.

Soil cultivation for winter crops is carried out after harvesting the predecessors. Often, especially when there is a lack of moisture in the soil, surface treatment (by 10-12 cm) with disk or flat-cutting tools is advisable. Sow cereals in optimal timing which establish research institutions for every crop and variety in all zones of the country. The fields are sown with high-quality seeds of zoned varieties and hybrids. Seeding rates vary greatly between crops and varieties, and are also set by research institutions for each zone. For example, per hectare sown spring wheat 120-250 kg of grain, and corn - 15-25 kg.

Solid crops are sown with ordinary grain or grain fertilizer seeders, and row crops, such as corn, are sown with precision seeders. Fertilize at the same time. In arid steppe regions, grain crops are sown with stubble seeders with simultaneous cultivation. With row sowing, the distance between the rows of plants is 15 cm, narrow-row - 7-8 cm.

Buckwheat and millet often sown in wide rows, the distance between rows of plants is 45-60 cm, so that inter-row tillage can be carried out to loosen it and kill weeds. Seeds of millet, sorghum are buried in the ground to a depth of 2-4 cm, corn - up to 8-10 cm. The lower the moisture content of the upper soil layer, the deeper the seeds are buried. To get high yields, organic and mineral fertilizers are applied under all crops.

The main application of fertilizers - mainly organic and mineral phosphorus-potassium - is best done in the fall for autumn processing. When sowing, granular phosphorus and nitrogen fertilizers are applied to the rows. For top dressing during the growing season, especially in the early phases of development - nitrogen and phosphorus. Doses are calculated according to agrochemical cartograms, depending on the needs of plants for nutrients and the planned harvest. Autumn and spring nitrogen and nitrogen-phosphorus top dressing of winter crops are very important.

If necessary, use chemical means to control weeds, pests and plant diseases ( pesticides, herbicides). On irrigated lands, crops are irrigated during the main phases of plant development.

For buckwheat, millet and corn, the main care is loosening the row spacing at the same time as top dressing, and the destruction of weeds. Bees are brought to buckwheat crops during flowering for pollination. The modern industrial technology of grain crops cultivation, based on the complex mechanization of all processes, makes it possible to completely abandon the use of manual labor. Grain crops are harvested in a separate way (mowing the mass into windrows with harvesters, picking up and threshing windrows with combine harvesters) and by direct combining.

The separate method allows you to start harvesting the grain of wax ripeness and significantly reduce losses. corn on the cob often harvested with corn harvesters. best method organization of grain harvesting - in-line - by creating machine harvesting and transport complexes. It was first used in the Ipatovsky district of the Stavropol Territory, and therefore it received the name - ipatovsky method.

November 13, 2012 4:25 pm

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 first, fruits are called grains - grains, and in the second - 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.

By morphological features(according to 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. Immersed in the soil Bottom part stem with stem nodes. 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(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 wheat grain is covered on the outside with a seed coat, under which there is a farinaceous tissue - the 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 °С. 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 - shoots, 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.

By seasonal features 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.

When deciding which crop to grow, any farmer is guided by two main criteria - the actual ability to grow one or another type of plant in his fields and their profitability. The first criterion is determined by a combination of various factors, starting with climatic conditions and ending with the technical equipment of the enterprise. The second criterion is determined mainly by market conditions. Based on these two criteria, grains, as well as some industrial crops, are the most preferable for cultivation in Russia.

Importance of grain crops in modern Russia

The world's crop production is based on a group of grain crops, which account for the lion's share of the industry's output. In this sense, Russia is by no means an exception. In our country, about half of the sown area is annually allocated for wheat, rye, barley and other grains, which in itself indicates the importance of plants in this group.

Such popularity of cereals among Russian farmers is explained not only by suitable climatic conditions that allow them to be successfully grown in a significant part of the country, but also by the great economic importance of these plants. According to experts, every Russian annually eats about 120 kg of bread and pasta. Also, our fellow citizens eat a lot of cereals. In weight terms, these products account for from a quarter to a third of all products consumed by the average Russian. Thus, it is grain crops that form the basis of the diet of our compatriots, which is why the domestic demand for grain products in Russia is consistently high.

Also, cereals are of great importance for the livestock industry, which is closely related to crop production. Many livestock feeds also contain large amounts of cereals. For example, about 70% of the grown barley and almost all of the oats are used to feed farm animals. Without a large-scale supply of cereals, livestock farmers would not be able to achieve their current productivity levels.

All of the above means that the allocation of large areas of arable land for the cultivation of grain crops is an objective necessity. Both the food industry and animal husbandry are in dire need of these products. Having sown a field with wheat, rye or barley, a Russian agrarian can be completely sure that he can easily sell the grown crop.

Overview of the main grain crops in Russia

Russian farmers specialize in growing the following crops:

Without a doubt, the most important agricultural plant in Russia is wheat. About 45-50 million tons of wheat grain is grown annually on the fields of the country, the importance of which cannot be overestimated. Firstly, flour is made from it, which is used for baking bread and bakery products - almost a sacred product for a Russian person. Flour is also used for the manufacture of pasta and confectionery. Even in the production of vodka and beer, this cereal is often used. Finally, forage varieties of wheat are included in feed mixtures for livestock. According to many agrarians, wheat is the most profitable crop in Russian crop production, as it has fairly high profitability rates, is relatively unpretentious in terms of weather conditions and it's easy to grow.

The second most grown crop is barley. Great popularity is provided to him by excellent indicators of resistance to various weather conditions. Barley is so hardy and unpretentious that it is grown in almost all regions of the country up to the permafrost zones. About 30% of the barley grain grown by Russian farmers is used in the food industry. In particular, large volumes of these products are consumed by enterprises producing beer, pearl barley and barley groats. The remaining 70% of barley is fed to farm animals.

Speaking about what kind of crops are in crop production, do not forget about rye. Historically, rye (“black”) bread was called bread in Russia. Today it is significantly inferior in popularity to "white" wheat, so rye is gradually losing its importance, and the area under it is steadily declining. In addition, rye grain is cheaper, and therefore less profitable. However, the demand for rye remains significant both in the food industry and in the production of alcohol and livestock.

Oats are an important crop for those regions of Russia where wheat does not do well. It is mainly grown for fodder, but some of the crop goes to the production of cereals.

Corn, millet, buckwheat, rice and other grain crops are also grown in Russia, but in much smaller volumes. Corn and millet are used both as fodder and food crops. Buckwheat and rice are used almost exclusively in the production of cereals.

Importance of industrial crops

Industrial crops are commonly referred to as those types of agricultural plants that are grown in order to obtain technical raw materials from them. A classic example of such a crop is flax, from which fibers (raw materials for the textile industry) and non-edible vegetable oil are obtained. However, many industrial crops can also be grown as food crops. For example, potatoes are both the main vegetable crop and a source of starch. Thus, the division of crop production into food and industrial crops is rather conditional.

It is important to note that technical raw materials obtained as a result of plant processing are not necessarily used for the production of non-food products. Much more often, food products are obtained from industrial crops, which are used to impart certain taste or other qualities to ready-made food. For example, sugar derived from sugar cane and sugar beets is a popular sweetener, while vegetable oil, derived from dozens of different plants, is used for frying, salad dressing and other culinary purposes.

As a rule, the cultivation of industrial crops is a more complex production task than the cultivation of cereals. Plants of this group are more demanding on weather conditions and soil characteristics, which is why the list of industrial plants cultivated in Russia is quite small. Also, the cleaning process is associated with certain technical difficulties, since special harvesting machines are required. Finally, plants collected from the fields must be processed accordingly. While milling grain into flour is an extremely simple technical task, processing beets into sugar or flax into fibers will require much more effort and costly technology.

Considering the challenges involved in growing industrial crops, it is clear that the only reason for cultivating them is high profitability. It is the prospect of making a good profit that pushes agricultural enterprises to grow such demanding and fastidious plants.

Overview of the main industrial crops in Russia

This group covers a fairly wide range of plants that can be grouped into several subgroups:

• spinning;
• oilseeds;
• sucroses;
• dyeing;
• rubber plants.

To date, Russian crop production has focused mainly on sugar, oilseeds and spinning non-food crops. At the same time, the subgroup of oilseeds is the most widely represented. The sunflower plays the first violin here, of course. It is he who accounts for two-thirds of the areas allocated for all industrial crops in Russia. Sunflower is grown for the sake of vegetable oil, which totally dominates in domestic cooking. On a much smaller scale, we grow other oilseeds - soybeans, rapeseed, mustard, flax curls - which together give only about 10% of Russia's vegetable oil.

The main sugar-bearing crop in the world is sugar cane, but in our country there are no regions where the climate would be completely suitable for its cultivation. At the same time, a significant part of the Russian territory is suitable for growing sugar beet - the world's No. 2 sugar-bearing plant. Sugar is not just a sweet addition to tea or coffee - it is a strategic raw material for the food industry. It is used in the production of not only confectionery and sugary soft drinks, but also most other ready-to-eat foods, from baked goods to fruit juices. Some sugar is used in the chemical industry.

Spinning industrial crops in crop production in Russia are represented by fiber flax, three-quarters of the world crop of which is grown in our country. For flax, the conditions of the Non-Black Earth Region are simply ideal, where it is rather cool and rainy in summer. The fiber obtained from flax is used to produce linen fabrics, which are highly durable and attractive. appearance. Linen yarn is considered more durable than cotton and wool. Only silk can compete with linen in this matter.

December 27th, 2015

No matter how many new recipes and nutritional methods are invented, in the end, humanity returns to the same products over and over again. The current apologists for clean eating are once again turning to various grains as a source of the most beneficial carbohydrates and elements. Paleo diets and others like them also use grains as their basis. These crops were eaten by the ancient Egyptians, Ethiopians, Aztecs, Incas and other peoples, but today they are undeservedly forgotten.

I read here about six varieties of grain, which have not lost their usefulness at all because many do not even know about their existence.

Amaranth

Don't let the tiny size of amaranth fool you. Peruvian baby with high content protein (almost twice as much as in brown rice) contains all the essential amino acids, the same as in meat, poultry or eggs. Amaranth is a herbaceous plant with small red flowers collected in long, dense spike-paniculate inflorescences. The name of this plant comes from the Greek for "unfading", as its flowers keep their shape for several months. In Russia, amaranth is known as amaranth, axamitnik, velvet, cockscombs.

Amaranth is one of the oldest cultivated plants in human history. 8 thousand years ago, it was grown in South America as a grain crop, second only to corn in importance. The Spanish conquistadors declared the plant "devilish" and destroyed it wherever they could. Amaranth came to Europe in the 16th century, and to Russia in the middle of the 19th century. Interestingly, in 1653, the Order of the Knights of Amaranth was founded in Sweden.

The largest number of amaranth species grows in South America, China, India, Pakistan, where it has been cultivated for thousands of years. In the wild, amaranth is found on all continents except Antarctica, in warm and arid regions.

UN experts believe that in the 21st century, amaranth will become one of the main cereals in the nutrition of mankind due to its unpretentiousness, high yield and nutritional value.

In Africa, South-East Asia and some European countries, amaranth is cultivated as a cereal crop, vegetable, fodder plant and medicine. Amaranth grains are used for the production of flour and confectionery products, drinks. They are rich in proteins, fats and carbohydrates, have a pleasant nutty taste and aroma. Sprouted grains are used in folk medicine as a general tonic and medicinal agent. Fresh and dry leaves and shoots of amaranth can be blanched, fried, steamed. They are used in many Asian cuisines as a flavoring in salads or as a nutritious side dish. In Greek cuisine, amaranth shoots are seasoned with olive oil and lemon juice and served with fish.

Amaranth seed oil is used in Chinese medicine to fight tumors and slow down the aging process. Amaranth oil contains squalene, a unique substance with wound healing properties that activates recovery processes in the skin and internal organs. Amaranth oil is also used in radiotherapy for the speedy recovery after irradiation.

In Russia, amaranth is grown mainly as an ornamental and fodder plant. Getting on the fields and gardens, amaranth goes into the category of malicious weeds.

Amaranth seeds are of particular value. In terms of protein content, they surpass soybeans and leave wheat far behind. Amaranth seeds contain all the essential amino acids, making them an especially important product for vegetarians. Amaranth shoots and leaves contain vitamins (A, C, B6), minerals (calcium, iron, magnesium, manganese, phosphorus, zinc, potassium), fiber, proteins and many biologically active substances.

Quinoa

Quinoa (quinoa) is an annual plant that grows on the slopes of the Andes. It is considered a pseudo-grain crop.

Quinoa has been known to mankind for over 6,000 years. The birthplace of this plant is the Andes, where it was the basis of the nutrition of the Incas, Aztecs and many other peoples. South America, had the status of a sacred and was called the "mother of cereals." The Spanish colonists considered quinoa to be pagan food and destroyed its crops.

Quinoa is now a fully cultivated plant with no surviving wild ancestors. In the wild, only "wild" descendants of cultivated plants are found. Currently, most of the quinoa comes to the world market from Peru, Bolivia and Ecuador. Due to its adaptability to the mountain climate, quinoa is a promising crop for cultivation in Tibet and other difficult regions for farming.

Interestingly, quinoa is one of the few plants that can produce a bountiful harvest at an altitude of more than 4000 m.

In fact, quinoa is not a cereal, like buckwheat. The closest relatives of this plant are vegetables: beets, spinach.

Grains and flour are obtained from quinoa seeds. Young leaves and shoots are sometimes used as vegetables.

NASA plans to use quinoa to feed astronauts on long flights.

The nutritional value of quinoa is very high. The content of proteins and essential amino acids this plant has no equal. For vegetarians, it is quite capable of replacing animal sources of protein. Quinoa is rich in fats and fiber and gives a feeling of satiety for a long time.

The disadvantage of quinoa is the high content of saponins in the peel, which give it a bitter taste and lead to numbness of the tongue and lips. Perhaps it was main reason the unpopularity of quinoa among Europeans, who borrowed corn, potatoes and other plants from the Indians, abandoning quinoa. The bitter peel of quinoa seeds is the best defense against pests. New varieties of quinoa, devoid of bitterness, are difficult to grow, as the entire crop is destroyed by birds and rodents.

Millet

Millet was the main crop in Asia long before rice. Today, millet is mainly sold under the guise of bird food. But for humans, this cereal can also be of great benefit - millet contains a large amount of antioxidants and magnesium, which can be a prophylactic against hypertension, heart disease and diabetes.

The first to cultivate millet, from which millet is obtained, began in Ancient China. Among the inhabitants of the Celestial Empire, "golden groats" served as raw materials for the production of flour, kvass, brewing beer, preparing soups and sweet dishes. And then millet spread all over the world. The Slavic peoples especially liked the yellow porridge, who, due to the harsh climate, simply could not afford to grow heat-loving rice and corn. “Little baby, golden egg” - so respectfully and affectionately our ancestors spoke about millet. In Russia, a couple of hundred years ago, millet porridge was the main dish on the peasant table. Our ancestors prepared porridge, beer, pies, kvass from millet, peeled from spikelet flakes, added it to soups and desserts.

At the same time, from ancient times, millet porridge in Russia was not just food, but an indispensable attribute of first pagan, then Orthodox rites, it was prepared for various occasions: christenings, commemorations, weddings, this porridge was one of the obligatory dishes during winter fasts. Love for millet porridge and its meaning are reflected in numerous proverbs and sayings. Even in the expression "you can't cook porridge with you" we are talking exactly about her. The meaning of the phrase is that once the Slavs had a custom to cook and eat millet porridge as a sign of the cessation of hostility between neighbors or in connection with the announcement of a truce between the warring parties.

Traditionally, it was cooked in a heated Russian oven, the temperature of which was slowly lowered. The porridge languished for a long time, gradually reaching the desired condition. sparing temperature regime allowed to preserve the useful components as much as possible, which made the porridge especially nutritious.

Alas, now you rarely see millet porridge with milk on our tables, and there’s no need to even talk about millet cakes! More often in our country, millet is used as feed for livestock and poultry. Now millet dishes are more common in the East, where people bake millet bread and, like Russian bread, use it with almost any food.

Spelled

Spelled is a variety of wheat, the grains of which have a much greater nutritional value than that of ordinary wheat. Spelled grains are larger than wheat grains.

Spelled was used as food by people from the Neolithic era. In Egypt, and even in Babylon, it was the most important cultivated cereal. Spelled was mentioned in their works by Herodotus, Homer, Columella, Theophrastus.

AT ancient civilizations Sumer, Babylonia, Egypt, spelled was used as the main wheat in the daily diet. Until the XVIII-XIX centuries. in Russia, spelled porridges were very common. Its remarkable agrarian characteristics were the reason for its immense popularity. The ears did not crumble, the stems even when heavy rains or the winds did not fall, and the whole plant as a whole was not spoiled by pests and did not hurt. But in the 19th century, a rapid reduction in the sowing of spelled began in Russia, as the production of soft and more productive wheat expanded sharply.

Spelled is a high-protein, low-calorie product that contains all the essential amino acids. Modern nutritionists believe that we owe the development of most modern human diseases to the rejection of such plants as spelt. Since it was in them that the set of chromosomes familiar to the body was preserved in its original form. Spelled can be safely used in dietary nutrition, because its calorie content is only 127 kcal.

teff

Teff (Abyssinian field grass) is a food cereal native to Ethiopia, which is cultivated mainly in Africa. These nutritious grains are very small. They have a mild nutty flavor. Teff is surprisingly rich in calcium and fiber and makes for an almost perfect diet meal for those on a gluten-free diet. In Africa, traditional flatbreads are made from teff. But from its grains you can cook porridge or a side dish. And flour is perfect for sweet pastries and pancakes.

Teff Abyssinian, Abyssinian grass, one of the species of the genus Polewicz, a family of cereals. An annual plant with a powerful fibrous root system and well leafy shoots. The stem is thin, hard, smooth, 60-160 cm high. The inflorescence is a multi-spike panicle 15-35 cm long; the fruit is an ovoid grain. Distributed only in culture. It has long been cultivated as a grain crop in the mountainous regions of Africa, as a fodder crop - in India, Australia, South Africa, the USA, the USSR (in experimental crops in Ukraine, the North Caucasus, and England). The plant is thermophilic, drought-resistant, seeds germinate at 10-12 °C. Fertile sandy soils are most suitable for cultivation. Differs in rapid growth, grows well after mowing, gives 2-3 mowing. 100 kg of hay contains about 42 feed units and about 5 kg of digestible protein.

Teff groats are tiny grains, a type of millet, which has a sweetish taste and high culinary properties. There are varieties with grains of red, white and brown. It is consumed only as whole grains, as the grains are too small to be industrially processed.

Those tiny grains you can find in department stores healthy eating, are simply loaded with nutrients: teff contains twice the iron and 20 times the calcium of other grains, plus a significant amount of fiber. In addition, it has a unique taste, reminiscent of molasses, which will not leave you indifferent.

Try this: pour 1/2 cup dry (raw) teff over 1/4 cup boiled water. Let steep for about 10 minutes, then mix with lean beef or turkey for a healthy and tasty sandwich.

Ethiopians prepare their outstanding injera bread by fermenting teff grains for several days. The grains are ground into a grayish flour, and a dough of a liquid consistency is prepared, which is poured on a flat brazier, after five to ten minutes the sour-tasting pancake is ready. They are baked very large (about 50 cm in diameter), not at all like Russian pancakes, then they are laid out in piles on large dishes, and meat, chicken, vegetables are laid out on top of the pancakes, generously sprinkled with pepper and hot spices and poured with sauce. This is exactly the dish that friendly Africans eat from the same plate for their Ethiopian New Year. Pieces of injera are used instead of spoons and forks, tearing off pieces from a whole injera while eating.

Kamut

An ancient cousin of modern wheat, kamut has half more protein and a sweeter, butterier taste. In ancient Egypt, kamut was called "Khorasan", which means "soul of the earth." Interestingly, kamut was considered a lost culture until several kamut grains were found during excavations in the 1940s. After this find, the cultural history of Kamut continued. Kamut grains contain a huge amount useful substances such as zinc, magnesium, proteins, amino acids, mineral salts, lipids and vitamin E.

Ancient Khorasan wheat was discovered in Egypt, and now it is called kamut, this hieroglyph denoted wheat under the pharaohs. Kamut grains are twice as large as modern wheat grains. Kamut contains more protein useful amino acids, magnesium, zinc and vitamin E. Unlike ordinary wheat, which must be soaked overnight, kamut cooks quickly. It also has organoleptic advantages - a pleasant bean texture and a nutty flavor and aroma.
For comparison, kamut has:
- 29% more proteins;
- 27% more lipids;
- 23% more magnesium;
- 25% more zinc;
- much more vitamin E;
- 16 amino acids with higher rates;
- higher values ​​in 8 out of 9 mineral salts found in ordinary wheat.

In most countries, kamut is sold only in processed form. It is used in the preparation of pasta, air flakes, crackers. Due to limited production volumes, kamut products can only be found in health food stores. In the meantime, you need to remember that kamut, like any other wheat variety, contains gluten, and people on a gluten-free diet should not include kamut in their diet.

Arnovka

Arnovka (Arnautka, Gornovka) is a cereal consisting of ground spring wheat of a yellow-transparent color. There are small and large grinding. It is not known exactly where such a name for cereals came from. However, it is assumed that it came from the Albanian Arnaut people. There is also a special type of Turkish troops with this name. And in the Kursk province, this word was used as abusive, which meant a monster, an infidel, a brutal person.

Bulgur

Bulgur is a groat made from boiled, dried and steamed durum wheat. After steaming, the wheat grains are dried in the sun, after which they are hulled and crushed. It is steaming with drying that gives a unique taste and aroma to the future dish from this cereal.

According to approximate and unspecified data, it has been prepared for 4000 years. Now it is especially popular in countries with a rich culinary past: Armenia, India, the Middle East and all over the Mediterranean. However, in Russia it is also not completely forgotten. And in recent times even gaining quite a lot of popularity among connoisseurs of cereals. Beneficial features: Highest nutritional value has a whole-grain brown bulgur, from which the upper shell, rich in microelements, is practically not removed. Bulgur is rich in vitamins, especially B, K, E vitamins, beta-carotene, microelements (phosphorus, iron, selenium, copper, zinc, manganese, potassium, sodium, calcium). Also, cereals contain unsaturated fatty acids, saccharides, ash substances and fiber. Regular use of bulgur has a positive effect on the condition nervous system, for which B vitamins are the most important and, perhaps, the main "food". A large amount of mineral salts contributes to the restoration of metabolism, makes the skin and hair more "alive". The complexion acquires a healthy shade, the hair becomes more shiny and grows well. Refers to cereals that are easily absorbed by the body and are perfectly digested without making the condition worse.

couscous

Couscous - belong to the category of wheat cereals. Initially, porridge was prepared from millet. Now it is customary to cook it from semolina obtained from durum wheat. It was first mentioned in a 13th century cookbook. It is believed that for the first time it began to be eaten by nomadic people - the Berbers. For a while, she enjoyed success only in the Middle East and the Mediterranean, then the whole world fell in love with her.

In the croup, there is a high concentration of copper, which prevents premature graying, and also helps to strengthen the hair in general. In addition, copper is very important for increasing our hemoglobin levels and is indispensable for joint problems. Vitamin B5, which is also present in porridge, saves from insomnia and overwork. Also, this cereal is desirable for use by people suffering from diseases of the gastrointestinal tract. Perfect for those who want to shed those extra pounds.

Fricke

Freekeh (freekeh, freak, freaks, freak, farik) are smoked wheat grains that are harvested when the ears are still green. There are two types of freekeh: whole grains, similar to wheat grains but green in color, and coarsely ground grains. Freka was first mentioned in the early 13th century in a Baghdad cookbook.

It has a low glycemic index, which is an excellent condition for insulin production. As a result, it helps with diabetes and prevents its occurrence. Low carb product with a good prebiotic effect, which is good for digestion.

Chumiza

Chumiza (capitate millet) is an annual grain cultivated plant of the cereal family. It belongs to the most ancient cereal plants of East Asia. In Russia, chumiza spread after the Russo-Japanese War (1904-1905), when Russian soldiers brought seeds from Manchuria. When the soldiers were asked about the reason why they decided to take the seeds with them, they replied that they were surprised by the reverent attitude of the local peasants to this cereal. They decided that if the Japanese value it so much, then there is something special about it, and they were not mistaken.

Chumiza is rich in carotene and fiber, B vitamins (especially B1, B2), as well as calcium, potassium, sulfur, magnesium, silicon and phosphorus. Chumiza cereals and flour are high in proteins, fats and carbohydrates. B vitamins give our body beauty and health. So, vitamin B1 is involved in metabolism, improves memory, fights depression and fatigue; vitamin B2 is involved in the processes of body growth and tissue regeneration, gives a healthy look to hair and skin, and also plays an important role in the functioning of the organs of vision. It is known that chumiza is able to remove toxins from the body and heavy metals Therefore, it is recommended to use it for residents of large cities in which there is an unfavorable environmental situation.

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The vast majority of food consumed daily by the world population is provided by the most important branch of agricultural production - crop production, the foundation of which at all times was considered grains and oilseeds.

Let's talk about these important components of the industry, achievements and prospects.

Cereal crops

Cereals make up the most significant part of the total volume of agricultural products produced on a global scale. They grow on 60% of all arable land, and in some states they completely occupy sown areas. This is not surprising, since such crops are the fundamental basis of the nutrition of the population of any country, a significant part of the animal diet and an essential raw material, often the main one for many industries. Nearly 80% of the world's grain production was occupied by wheat, corn and rice. Let's talk about these plants.

Wheat

Known since ancient times, the culture occupies a leading position among cereals. Breeding work on the development of new, more resistant varieties does not stop for an hour, thanks to which different regions varieties adapted to local conditions are grown.

The most productive areas for the cultivation of this cereal are the plains of America and Canada, the cultivated arable lands of Argentina, Russia, Australia, China and other countries and continents.

Rice

In terms of crop size, rice, which is the staple food for residents of Asian countries, ranks second in the world. This crop is the main component of many industrial areas, the waste of which replenishes the feed ration of livestock.

A specific technology for the cultivation of rice is possible only in the conditions of the humid tropics, therefore, the southern and southeastern countries of the Asian continent are geographically defined as areas for its production. The undoubted leader in the cultivation and harvesting of rice is China, serious producers are Japan, Thailand, and India.

Corn

Its use is traditional: a food product and Mexican by origin, corn is a heat-loving plant, the cultivation of which is concentrated in places with a mild warm climate of temperate latitudes.

The main areas of its production are the American plains, located south of the Great Lakes. The countries of North and South America are recognized as the largest exporters of corn.

Oilseeds

Oilseeds are plants from the fruits or seeds of which

Oilseeds contain up to 60% fat and are the basis for obtaining vegetable oils of inestimable nutritional or technical value. They are used as food or raw materials for the production of finishing and lubricants, they are used in the baking, confectionery, canning, pharmaceutical, perfume industries, in the paint and varnish industry, etc.

Oilseeds are botanical species various olive, legume, beech, pine, euphorbia, yasnotkovye and many others. There are a lot of them, complete list families of these plants consists of more than 30 names. The oils produced from them today account for 70% of the size of all fats consumed in the world.

Progressive ideas of replacing animal fats with vegetable ones and the relative availability of these products have significantly increased the intensity of their production and sale in recent years. Developing countries, specializing in the cultivation of oilseeds, reduce export supplies of oils in connection with the development of their own processing capacities and sell not raw materials, but finished products.

Oilseeds are plants with valuable tonic properties - tea, madder (coffee), mallow (cocoa). They are grown in very limited areas - in the tropics and subtropics, that is, their places of production are concentrated in several southern Asian countries - Malaysia, India, etc.

Features of oilseed production in Russia

Despite the fact that in Russia most of the territories are located in zones with a fairly severe climate, and crop areas are concentrated in temperate and continental latitudes (in the Volga region, Siberia, the Caucasus, the Urals and Far East) traditional agricultural sectors, including the cultivation of oilseeds, are intensively developing. The production of agricultural products in Russia covers many crop industries, except for the cultivation of exotic plants that are unadapted to domestic conditions.

Sunflower

Representing oil crops, the sunflower is a versatile plant. There is always a consistently high demand for it in the country, since the main part of vegetable oils is produced from sunflower. The oil is famous for its high taste qualities, it is well cleaned of impurities during the production process. The sphere of consumption of this product is extensive: it is in demand for food purposes, it is used in the production of paints, varnishes, fuels and lubricants, and in soap making. Waste - cake and meal - are an excellent basis for the production of feed.

Sunflower is cultivated as an ornamental plant and an excellent honey plant. Through the efforts of breeders, even rubber-bearing species have been brought into cultivation.
Sunflower is most productive in warm areas with fertile black soil. He needs a long growing season, and during flowering - enough heat air (25-30˚С) and availability of soil moisture. The maximum yield is up to 45 centners per hectare. The most successful in sunflower cultivation in Russia are the Southern, Central and Volga Federal Districts.

Soya

Represents a native of East Asia - soybeans. It has been cultivated in the country not so long ago, but is already very popular and occupies vast territories in the Far East (in the Amur Region and the Khabarovsk Territory) and the Black Earth Region, represented by the Stavropol Territory and the Krasnodar Territory. The area of ​​cultivation of soybeans, as a long-day crop, is limited by the requirements of a sufficiently humid and warm climate. Market analysts have put forward the assertion that in the next few years, soybean crops will double as a result of huge breeding work, the results of which today are a number of released varieties adapted to more harsh conditions growth.

Insignificant consumption of soybean compensates for the constant increase in demand for it as an exported product readily bought abroad. In addition, since the beginning of the century there has been a sharp increase in the consumption of soy-based animal feeds, which provide good growth.

Rape

The huge family called "oilseeds" includes rapeseed, the expansion of acreage for which has become one of the priorities of the agrarian policy of the Russian Federation. Today, rapeseed crops amounted to 1 million hectares. Rapeseed oil with a high content of unsaturated fatty acids- an excellent food product. Abroad, it is preferable to sunflower, which occupies a leading position in Russia, so the market for this product is guaranteed in the foreseeable future.

Rape is valuable as a fodder and honey crop. The green mass and seeds of the plant are fed to animals, the diet of which is replenished with waste from the production of oil - cake and meal. The duration of flowering of rapeseed is 30 days, which allows the use of crops as a food base for bees.

We also note the phytosanitary effect of this crop, its ability to accumulate organic matter in the soil, significantly improving the structure.

Thus, oilseeds and cereals are the basis of the agricultural sector - crop production.