Cereals

Cereals are grasses cultivated for the edible grain produced from the seeds. They belong to the family Poaceae and are among the most important food crops worldwide, providing a major source of calories for humans and feed for livestock. The term typically refers to crops such as wheat, rice, maize (corn), barley, oats, rye, sorghum, and millet. Other close relatives include buckwheat and quinoa, but these are not true cereals.

Cereal grains are harvested, dried, and processed in various ways. They can be milled into flour for bread, pasta, and pastries, or consumed as whole grains, flaked, or puffed. Some cereals are also used for beverages, animal feed, or industrial uses such as starch production.

Agricultural production of cereals involves large-scale farming across diverse climates. Yield depends on factors including soil quality, water availability, temperature, and nutrient management. Global trade distributes these crops widely, with different regions specializing in particular cereals according to climate and demand.

Nutritionally, cereals are a primary source of carbohydrates and provide varying amounts of protein, fiber, vitamins, and minerals. Most cereals contain gluten, a protein complex in wheat, barley, and rye, which can be unsuitable for some individuals.

Cereals have been cultivated since early agricultural societies and remain central to food security due to their high yields, storability, and adaptability.