Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Agronomists also call the plants producing such seeds "grain crops". The two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans. Ubiquity of grain as a food source encouraged use of the term to describe other particles with volume or mass similar to an individual seed.
After being harvested, dry grains are more durable than other staple foods such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, major global commodity markets exist for canola, maize, rice, soybeans, wheat, and other grains but not for tubers, vegetables, or other crops.
Grains and cereals
In botany, grains and cereals are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called grains if they resemble caryopses. For example, amaranth is sold as "grain amaranth", and amaranth products may be described as "whole grains". The pre-Hispanic civilizations of the Andes had grain-based food systems but, at the higher elevations, none of the grains was a cereal. All three grains native to the Andes (kaniwa, kiwicha, and quinoa) are broad-leafed plants rather than grasses such as corn, rice, and wheat.
- finger millet
- foxtail millet
- Japanese millet
- Job's tears
- kodo millet
- maize (corn)
- pearl millet
- proso millet
Starchy grains from broadleaf (dicot) plant families:
- amaranth (Amaranth family)
- buckwheat (Smartweed family)
- chia (Mint family)
- quinoa (Amaranth family, formerly classified as Goosefoot family)
Pulses or grain legumes, members of the pea family, have a higher protein content than most other plant foods, at around 20%, while soybeans have as much as 35%. Proteins in pulses are typically incomplete, as they do not contain all the essential amino acids.[better source needed] Pulses may also contain starch or oil. Common pulses include:
- common beans
- common peas (garden peas)
- fava beans
- lima beans
- mung beans
- pigeon peas
- runner beans
Historical impact of grain agriculture
Because grains are small, hard and dry, they can be stored, measured, and transported more readily than can other kinds of food crops such as fresh fruits, roots and tubers. The development of grain agriculture allowed excess food to be produced and stored easily which could have led to the creation of the first permanent settlements and the division of society into classes.
|Wikimedia Commons has media related to Grain.|
|Look up grain in Wiktionary, the free dictionary.|
|Wikisource has original text related to this article:|
- Babcock, P. G., ed. 1976. Webster's Third New International Dictionary. Springfield, Massachusetts: G. & C. Merriam Co.
- "Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation". Office of International Affairs, National Academies. Washington D.C.: National Academy Press. 1989. p. 24.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Vaughan, J. G., C. Geissler, B. Nicholson, E. Dowle, and E. Rice. 1997. The New Oxford Book of Food Plants. Oxford University Press.
- Serna-Saldivar, S.O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. Food Preservation Technology. Taylor & Francis. p. 58. ISBN 978-1-4398-5565-2.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Press, Lyons (2002). The Bean Book: Over Seventy Incredible Recipes. Lyons Press Series. Globe Pequot Press. p. 9. ISBN 978-1-58574-473-2.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Lean, M.E.J. (2006). Fox and Cameron's Food Science, Nutrition & Health, 7th Edition. CRC Press. p. 49. ISBN 978-1-4441-1337-2.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Wessel, T. 1984. "The Agricultural Foundations of Civilization". Journal of Agriculture and Human Values 1:9–12