Author
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PORTER, DAVID |
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Submitted to: ESA Handbook of Small Grains Insects
Publication Type: Book / Chapter Publication Acceptance Date: 9/1/2006 Publication Date: 9/1/2007 Citation: Porter, D.R. 2007. Importance and types of small grains. In: Buntin, G.D., Pike, K.S., Weiss, M.J., Webster, J.A., editors. ESA Handbook of Small Grains Insects. St. Paul, MN: American Phytopathological Society (APS) Press. p. 2-4. Interpretive Summary: Summary article; no new research reported; no interpretive summary required. Technical Abstract: Small grains form the basis of daily sustenance for most of the world’s population. The work presented in this manuscript describes the different types of small grains used for food and feed, and the importance of these grains to the economic growth and nutritional needs of North America, with emphasis on the United States. The term “small grains” refers to the small-seeded cereals, which includes wheat, barley, oats, rye, and triticale. Wheat is a genetically diverse and ancient crop that provides more nourishment worldwide than any other food source. It is the second most valuable crop in the United States behind corn, but it is the leading cereal crop for export. Barley is the world’s fourth most important cereal after corn, wheat, and rice. Without barley there would be no beer, and the total business activity of the U.S. brewing industry is estimated to be nearly $200 billion. Oats ranks fifth in world importance. Rye is the only small grain that is cross-pollinated. It ranks last in world and North American importance among the grain crops. Triticale is produced by crossing wheat and rye, and is more important in certain European countries as animal feed than it is in North America. The uses, production, and value of small grains are highlighted in this manuscript. |
