The Cereals - With Information on Cultivation, Harvesting and Care of Various Cereal Crops PDF Download
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Author: Various Publisher: Read Books Ltd ISBN: 1473354153 Category : Technology & Engineering Languages : en Pages : 107
Book Description
This text contains a detailed guide to growing cereals, with information on cultivation, harvesting, and the general care and maintenance of various cereal crops. This volume contains all the fundamental information a farmer would need to know about the cultivation of cereals, from tackling diseases and maximising yields, to manuring and climate influences. Written in plain, concise language and full of helpful tips, this text is perfect for those with little experience, and makes for a worthy addition to any collection of agricultural literature. The chapters of this book include: 'Wheat', 'Milling of Wheat', 'Quality of Wheat', 'Varieties of Wheat', 'Winter Wheats of High Milling Quality', 'Winter Wheats Particularly Suited to Biscuit-Making', 'Winter Wheats', 'Wheats for January to Mid-February Sowings', 'Wheats for Mid-February to End-of-March Sowing', etcetera. We are proud to republish this antiquarian volume, now complete with a new introduction on farming.
Author: Various Publisher: Read Books Ltd ISBN: 1473354153 Category : Technology & Engineering Languages : en Pages : 107
Book Description
This text contains a detailed guide to growing cereals, with information on cultivation, harvesting, and the general care and maintenance of various cereal crops. This volume contains all the fundamental information a farmer would need to know about the cultivation of cereals, from tackling diseases and maximising yields, to manuring and climate influences. Written in plain, concise language and full of helpful tips, this text is perfect for those with little experience, and makes for a worthy addition to any collection of agricultural literature. The chapters of this book include: 'Wheat', 'Milling of Wheat', 'Quality of Wheat', 'Varieties of Wheat', 'Winter Wheats of High Milling Quality', 'Winter Wheats Particularly Suited to Biscuit-Making', 'Winter Wheats', 'Wheats for January to Mid-February Sowings', 'Wheats for Mid-February to End-of-March Sowing', etcetera. We are proud to republish this antiquarian volume, now complete with a new introduction on farming.
Author: Walther P. Feistritzer Publisher: Food & Agriculture Organization of the UN (FAO) ISBN: Category : Technology & Engineering Languages : en Pages : 270
Book Description
Variety evaluation; Variety release; Seed production and harvesting; Seed drying and processing; Seed storage and packaging; Seed marketing; Seed testing; Seed certification; Seed legislation; Extension programme for the promotion of quality seed.
Author: Publisher: ISBN: Category : Social Science Languages : en Pages : 72
Book Description
Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the processing of four cereal crops - maize, rice, sorghum and wheat.
Author: Andy Clark Publisher: DIANE Publishing ISBN: 1437903797 Category : Technology & Engineering Languages : en Pages : 248
Book Description
Cover crops slow erosion, improve soil, smother weeds, enhance nutrient and moisture availability, help control many pests and bring a host of other benefits to your farm. At the same time, they can reduce costs, increase profits and even create new sources of income. You¿ll reap dividends on your cover crop investments for years, since their benefits accumulate over the long term. This book will help you find which ones are right for you. Captures farmer and other research results from the past ten years. The authors verified the info. from the 2nd ed., added new results and updated farmer profiles and research data, and added 2 chap. Includes maps and charts, detailed narratives about individual cover crop species, and chap. about aspects of cover cropping.
Author: G. Owens Publisher: Elsevier ISBN: 1855736284 Category : Technology & Engineering Languages : en Pages : 249
Book Description
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them
Author: Elke K Arendt Publisher: Elsevier ISBN: 0857098926 Category : Technology & Engineering Languages : en Pages : 519
Book Description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Author: National Research Council Publisher: National Academies Press ISBN: 0309176891 Category : Technology & Engineering Languages : en Pages : 405
Book Description
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Author: Sergio O. Serna-Saldivar Publisher: CRC Press ISBN: 1439882096 Category : Medical Languages : en Pages : 796
Book Description
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
Author: Sara Pitzer Publisher: Storey Publishing ISBN: 160342153X Category : Gardening Languages : en Pages : 170
Book Description
A resource that has everything gardeners need to know to grow, harvest, store, grind, and cook small crops of nine types of whole grains also includes fifty recipes to bring whole grains to the family table. Original.
Author: Various
Author: Various
Author: Walther P. Feistritzer
Author: 
Author: Andy Clark
Author: G. Owens
Author: Elke K Arendt
Author: National Research Council
Author: Sergio O. Serna-Saldivar
Author: Sara Pitzer
Author: Martin Brink