smallgrain

Smallgrain is a general term used in agriculture and the food industry to describe cereal crops that produce relatively small seeds compared with crops such as maize or rice. The category is used mainly in crop science, farming, and milling to distinguish these cereals from larger-seeded crops.

Typically, small grains include wheat, barley, oats, rye, and spelt, and may also encompass triticale. In certain regions, millet and sorghum are also grouped as small grains because of their small seed size and common use as staple cereals in warmer climates.

Growing conditions vary by species but share temperate-zone adaptations. Most are grown in rotations with other crops, sometimes including legumes to improve soil fertility. Planting can occur in autumn or spring. Yields depend on rainfall, temperature during grain fill, soil fertility, and disease pressure. Common diseases include rusts and Fusarium head blight; pests include aphids and stored-grain insects.

Harvested small grains are threshed, cleaned, dried, and stored. Milling converts grain into flour, meal, or feed; processing methods differ by end use, from roller milling for bread flour to stone milling for specialty products. Nutritional profiles vary, but many small grains provide dietary fiber, minerals, and varying protein levels; whole-grain products are widely promoted for health.

Economically, small grains are among the world's most important cereals, with major producers including China, India, Russia, the United States, Canada, France, and Australia. They support bread, beer, breakfast cereals, and animal feed industries and are subject to international trade and price volatility.