穀類、禾穀類

関: cereal crops、grain、malt、triticale

WordNet

made of grain or relating to grain or the plants that produce it; "a cereal beverage"; "cereal grasses"
grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet (同)cereal grass
a breakfast food prepared from grain
paint (a surface) to make it look like stone or wood
dry seed-like fruit produced by the cereal grasses: e.g. wheat, barley, Indian corn (同)caryopsis
a weight unit used for pearls or diamonds: 50 mg or 1/4 carat (同)metric grain
1/60 dram; equals an avoirdupois grain or 64.799 milligrams
1/7000 pound; equals a troy grain or 64.799 milligrams
a cereal grass; "wheat is a grain that is grown in Kansas"
the side of leather from which the hair has been removed
the direction, texture, or pattern of fibers found in wood or leather or stone or in a woven fabric; "saw the board across the grain"
the smallest possible unit of anything; "there was a grain of truth in what he said"; "he does not have a grain of sense"
foodstuff prepared from the starchy grains of cereal grasses (同)food grain, cereal
a relatively small granular particle of a substance; "a grain of sand"; "a grain of sugar"
convert grain into malt
convert into malt
treat with malt or malt extract; "malt beer"
turn into malt, become malt
a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer (同)malt liquor
a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
widely cultivated in temperate regions for its edible grains (同)Avena_sativa
a cereal that is not heated before serving (同)dry cereal
a paper box in which breakfast cereals are sold
a bowl for holding breakfast cereal
a cereal that is served hot
wrap up in a cerecloth; "cere a corpse"
the fleshy, waxy covering at the base of the upper beak of some birds

PrepTutorEJDIC

〈C〉《通例複数形で》『穀物』,穀類 / (また《米》breakfast food)〈U〉〈C〉朝食用の穀類加工食品(oatmealやcornflakesなど) / 〈C〉穀類を生ずる植物 / 穀類の
〈C〉(穀類の)『粒』《+『of』+『名』》 / 〈U〉《集合的に》『穀物』,穀類 / 〈C〉(砂・塩などの)粒《+『of』+『名』》 / 〈C〉《おもに否定文で》『ごく少量』,ほんの少し(の…)《+『of』+『名』》 / 〈C〉グレーン(最小の重量単位で約0.0648グラム;《略》『gr.』,『g.』) / 〈U〉(木・石などの)きめ,はだ,木目(もくめ),石目
麦芽,麦もやし / (また『malt liquor』)麦芽酒(麦芽から作ったビール・エールなど) / 〈C〉=malted milk 2 / 〈麦〉‘を'麦芽にする;〈酒など〉‘を'麦芽で作る / 〈麦が〉麦芽になる

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/06/10 11:58:07」(JST)

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A cereal is a grass, a member of the monocot family Poaceae,^[1] cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop;^{[citation needed]} they are therefore staple crops.

In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial.

The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

History

The first cereal grains were domesticated about 8,000 years ago by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture. Around the same time, millets and rices were starting to become domesticated in east Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa.

Production

The following table shows the annual production of cereals in 1961,^[2] 2010, 2011, 2012, and 2013 ranked by 2013 production.^[3] All but buckwheat and quinoa are true grasses (these two are pseudocereals).

Grain	Worldwide production (millions of metric tons)					Notes
Grain	2013	2012	2011	2010	1961	Notes
Maize (corn)	1016	872	888	851	205	A staple food of people in the Americas, Africa, and of livestock worldwide; often called corn in North America, Australia, and New Zealand. A large portion of maize crops are grown for purposes other than human consumption. It can also be used for indirect human consumption through the production of the Mexican truffle.
Rice^[4]	745	720	725	703	285	The primary cereal of tropical and some temperate regions. Staple food in most of Brazil (both maize and manioc/cassava were once more important and its presence is still stronger in some areas), other parts of Latin America and some other Portuguese-descended cultures, parts of Africa (even more before the Columbian exchange), most of South Asia and the Far East. Largely overridden by breadfruit (a dicot tree) during the South Pacific's part of the Austronesian expansion.
Wheat	713	671	699	650	222	The primary cereal of temperate regions. It has a worldwide consumption but it is a staple food of North America, Europe, Australia, New Zealand, most of the Southern Cone and much of the Greater Middle East. Wheat gluten-based meat substitutes are important in the Far East (albeit less than tofu) and said to resemble meat texture more than others.
Barley	144	133	133	124	72	Grown for malting and livestock on land too poor or too cold for wheat.
Sorghum	61	57	58	60	41	Important staple food in Asia and Africa and popular worldwide for livestock.
Millet	30	30	27	33	26	A group of similar but distinct cereals that form an important staple food in Asia and Africa.
Oats	23	21	22	20	50	Popular worldwide as a breakfast food and livestock feed. Commonly mixed with bananas in exercise-intensive diets.^[5]
Rye	16	15	13	12	12	Important in cold climates.
Triticale	14.5	14	13	14	35	Hybrid of wheat and rye, grown similarly to rye.
Buckwheat	2.5	2.3	2.3	1.4	2.5	A pseudocereal, as it is in the Polygonaceae family, not Poaceae, used in Eurasia and to a minor degree the United States and Brazil. Major uses include various pancakes, groats and noodle production.
Fonio	0.6	0.59	0.59	0.57	0.18	Several varieties are grown as food crops in Africa.
Quinoa	0.10	0.08	0.08	0.08	0.03	Pseudocereal, traditional to the Andes, but increasingly popular elsewhere.

Maize, wheat, and rice together accounted for 89% of all cereal production worldwide in 2012, and 43% of all food calories in 2009,^[3] while the production of oats and triticale have drastically fallen from their 1960s levels. Other grains that are important in some places, but that have little production globally (and are not included in FAO statistics), include:

Teff, an ancient grain that is a staple in Ethiopia. It is high in fiber and protein. Its flour is often used to make injera. It can also be eaten as a warm breakfast cereal similar to farina with a chocolate or nutty flavor. Its flour and whole grain products can usually be found in natural foods stores.
Wild rice, grown in small amounts in North America.
Amaranth, an ancient pseudocereal, formerly a staple crop of the Aztec Empire and now widely grown in Africa.
Kañiwa, close relative of quinoa.

Several other species of wheat have also been domesticated, some very early in the history of agriculture:

Spelt, a close relative of common wheat.
Einkorn, a wheat species with a single grain.
Emmer, one of the first crops domesticated in the Fertile Crescent.
Durum, the only tetraploid species of wheat currently cultivated, used to make semolina.
Kamut, an ancient relative of durum with an unknown history.

In 2013 global cereal production reached a record 2,521 million tonnes. A slight dip to 2,498 million tonnes was forecast for 2014 by the FAO in July 2014.

Farming

A wheat field in Dorset, England

While each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the "cool-season" cereals.^{[citation needed]} These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 °C, but this varies by species and variety). The "warm-season" cereals are tender and prefer hot weather. Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops in a year.

For a few decades, there has also been increasing interest in perennial grain plants. This interest developed due to advantages in erosion control, reduced need of fertiliser, and potential lowered costs to the farmer. Though research is still in early stages, The Land Institute in Salina, Kansas has been able to create a few cultivars that produce a fairly good crop yield.^[6]

Planting

Cereal grain seeds from left to right: wheat, spelt, barley, oat.

The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Rice is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as sorghum, are adapted to arid conditions.

Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season.

Winter varieties do not flower until springtime because they require vernalization: exposure to low temperatures for a genetically determined length of time. Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.

Period

Threshing; Tacuinum Sanitatis, 14th century

Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.

In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, depending on the cost of labor, from combines to hand tools such as the scythe or cradle.

If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.

In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale. Storage facilities should be protected from small grain pests, rodents and birds.

Nutritional facts

Some grains are deficient in the essential amino acid lysine. That is why many vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes. Many legumes, on the other hand, are deficient in the essential amino acid methionine, which grains contain. Thus, a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal (lentils) with rice by South Indians and Bengalis, dal with wheat in Pakistan and North India, and beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including Americans.^[7] The amount of crude protein found in grain is measured as the grain crude protein concentration.^[8]

Standardization

The ISO has published a series of standards regarding cereal products which are covered by ICS 67.060.^[9]

References

^ The seeds of several other plants, such as buckwheat, are also used in the same manner as grains, but since they are not grasses, they cannot strictly be called such
^ 1961 is the earliest year for which FAO statistics are available.
^ ^a ^b "ProdSTAT". FAOSTAT. Retrieved 26 December 2006.
^ The weight given is for paddy rice
^ Bananas and oat. aveia.net.br (Portuguese)]
^ Kunzig, Robert (April 2011) The Big Idea: Perennial Grains. National Geographic.
^ Vogel, Steven (2003). Prime Mover – A Natural History of Muscle. W. W. Norton & Company, Inc., USA, p. 301. ISBN 039332463X.
^ Edwards, J.S.; Bartley, E.E.; Dayton, A.D. (1980). "Effects of Dietary Protein Concentration on Lactating Cows". Journal of Dairy Science 63 (2): 243. doi:10.3168/jds.S0022-0302(80)82920-1.
^ International Organization for Standardization. "67.060: Cereals, pulses and derived products". Retrieved 23 April 2009.

External links

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★リンクテーブル★

リンク元	「malt」「禾穀類」「triticale」「穀類」
拡張検索	「Secale cereale」「cereal crops」

「malt」

Cereal
	Various cereals and their products
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
(unranked):	Commelinids
Order:	Poales
Family:	Poaceae