To grain crops include monocoan plants Families of Matlikovy (cereals): wheat, rye, barley, oats, corn, rice, millet, sorghum, as well as buckwheat from the Buckwheat family. All these cultures are grown primarily to obtain grain - the main product of agriculture, from which bread, cereal, pasta and confectionery and other grain also goes to feed animals in its pure form and in various mixtures - feeds; For technical purposes: starch, amino acids, drugs, alcohols and other products are produced out of it. By-product - straw and sex - are used mainly as food and to litter a cattle. Many grain crops, especially in a mixture with bean, are grown to obtain green feed, hay, hayll, silo.

Wheat and Rye - Basic Food bread crops; barley, oats, corn, sorghum refer to grainiform; Rice, buckwheat and millet - to cereal cultures. In the USSR, a new semicon culture was obtained - triticale (hybrid of wheat and rye).

The grain is distinguished by very high nutrition and calorieness, well stored, convenient for transportation and processing. These grain qualities were known to a person in ancient times, and therefore grain crops became the basis for the development of crop production. Wheat is known from the 7th millennium BC, rice - from the 3rd millennium BC.; One of the oldest plants - corn, which the local population of America grown from time immemorial.

Nowadays, more than half of the whole pashnya of the globe, over 750 million hectares, are engaged in crops of grain crops. They are grown on all continents. In the USSR, more than 125 million hectares were seeded with grain crops. The average annual production of grain in the tenth five-year plan was 205 million tons.

The agricultural industry engaged in the cultivation of grain crops to obtain grain is called grain farm.

The biological features of all bread cereals have a lot in common. The root system is basic. The primary roots are distinguished (germs) and secondary (basic), 80-90% roots are located in an arable layer of the soil. At buckwheat root system Rod, it penetrates a greater depth, but branches mainly in the surface layer of the soil.

Stem (Solmin) at the bread cereals in most cases are hollow, it has 5-7 stroke nodes and interstitial. The height of the stem is from 50 to 200 cm, and the corn and sorghum more. Breeders tend to bring grain varieties (dwarf and semi-darling) with durable and short solomina to prevent plant sprouting. Buckwheat stem is usually a branchy, high from 30 to 150 cm, reddish. The leaf in grain cereals linear, and the buckwheat swears.

Bread cereals are inflorescence - spacing (wheat, barley, rye) or snowball (oats, millet, rice, sorghum). In the corn, the man's inflorescences of the sweeper, and the female - the pillage. Buckwheat - brush. Flowers in all grain crops, except corn, scare. Rye, corn, sorghum, buckwheat - crossed plants. Pollen suffers the wind, and buckwheat is pollinated mainly insects (more often than bees). The remaining cultures are self-polling.

The fruit of bread cereals is a naked or film grain (grain), and the buckwheat-triangular nut. In agricultural production, it is also called grain.

The chemical composition of the grain depends on the type and variety of plants, soil-climatic conditions, agrotechnology. For example, in conditions of dry roast climate in wheat grain, the increased protein content (up to 18%), and in the zone with a temperate climate and under the abundance of precipitation - reduced.

Growth and development of grain occur by phases. Most cereals have such phases. Shoot-first green leaves appear on the 7-10th day after seeding. Even after 10-20 days, the first side shoots and secondary nodal roots appear in plants. Exit to the tube - 12-18 days after a bunching begins the growth of the lower intercosals, the stalk grows. Cosseling (swelling of the pancake) - Inflorescences appear on the top of the stems. Flowering and maturation - final phases. To determine the ripening or ripeness of the grain, three phases are isolated: milk, wax and complete ripeness. In the phase of dairy ripeness, the grain has a green color and contains up to 50% water. The grain of wax ripeness dries, becomes yellow, and its contents - plastic, like wax. This is a period of separate harvesting. With complete ripeness, the grain hardens, it is easily poured from flower flakes. In this phase of ripeness grain, the harvest is removed only by direct combinement.

Bread cereals are divided into spring and winter. Winter bread (winter wheat, oily rye and winter barley) sow at the end of summer or at the beginning of the autumn before the onset of resistant frosts. Vintage collect on next year. At the beginning of growth and development, they need reduced temperatures (from 0 to 10 °). Surveral plants pass the initial phases of development at elevated temperatures (from 10-12 to 20 °), so they are sown in spring and the same year is obtained by grain harvest. Winter bread compared to spring is more productive, as they use the autumn and winter-spring moisture reserves and batteries. In autumn, they form a well-developed root system and a sheet surface. However, winter sufferers suffer from unfavorable conditions Wintering: Strong frosts, shifts of thaws and frost, icy peel, abundance of snow and melting waters. In areas where there are harsh unrelated winters, frequent autumn droughts, for example, in the Volga region, in the South Urals, in Siberia, Northern Kazakhstan, freezing almost do not cultivate.

The placement of grain crops is primarily due to their biological features and soil and climatic conditions. In the European part of winter crops are widespread, and in the northern regions with more severe winters, predominantly winter rye is cultivated - the most winter-hardy culture; In the central, western and southern - winter wheat and in the southernmost, in addition - winter barley.

The main zoned varieties of winter rye - Vyatka 2, Omka, Saratov coarse-grain, Kharkiv 55, Kharkiv 60, Berta, Sunrise 2, Chulpan (short-term). The main varieties of winter wheat are intimate 1, Mironovskaya 808, Ilyichivka, Odessa 51, Polesskaya 70, Krasnodar 39, surf, grain, Rosovchanka.

Spring wheat is the main grain culture of steppe arid areas of the Volga region, the Urals, Siberia, Kazakhstan. Main varieties - Kharkiv 46, Saratovskaya 29, Saratovskaya 42, Novosibirsk 67, Moscow 21.

Sneakers barley and oats are grown almost everywhere. Ryonated Viener varieties, Moscow 121, Nutanx 187, Donetsk 4, Donetsk 6, Light, Alza, Nadia. Main grades of oats - Lgovskaya 1026, golden rain, victory, eagle, Hercules.

Corn and sorghum - thermal-loving cultures, and their distribution is limited to southern regions and middle strip of the country. Main varieties and hybrids of corn - Chishminskaya, Voronezh 76, Bukovinsky ZVT, Dneprovsky 56TV, Dniprovsky 247mv, Vir 25, Vir 24m, Vir 156TV, Krasnodar 1/49, Odessa 10.

Sorghum as a salt-resistant and drought-resistant culture has advantages on saline soils and with a lack of moisture. Ryonated varieties of sorghum Ukrainian 107, red amber.

Millet is distinguished by higher need for warmth and drought resistance, so it is cultivated in areas with a warm climate. Grow grade Saratov 853, fun-Podolanskoe 38, Mironovskoe 51.

Rice requires a lot of heat and moisture. Rice fields - checks - completely flood with water. In our country, Rice is grown mainly in the North Caucasus, the south of Ukraine, in the Volga region, Central Asia, Primorsky Krai, in the south of Kazakhstan. Dubovsky varieties 129, Kuban 3, Krasnodar 424, narrow 59.

Buckwheat is a thermal-loving culture and moisture. This plant has a relatively short growing season, and therefore it is cultivated mainly in the zone of moderate climate, as well as repeated culture in the south when irrigation. Main varieties - Bogatyr, Kazan Local, Kalininskaya, Jubilee 2.

Grain crops, except for rice, are grown in our country without watering, but in areas with developed irrigation they occupy significant areas of irrigation lands. This is mainly covered with wheat and corn, which during watering give grain yields 50-100 c / ha more.

Agrotechnology of grain crops is different, but has a lot in common. When placed in crop rotation, first of all, they are distinguished by winter and spring, disappearing and solid (ordinary) sowing, early and late. Winter placed after the seeded crops, especially legumes, in pure and busy pairs. They are better than spring, carry repeated crops, suffer less from weeds. Skin grains are best placed after the wet crops, winter, perennial herbs and leguminous. In arid areas, the main grain culture is a spring wheat - placed in a pure 2 year in a row. Then it is recommended to suck spring barley. High grain yields after perennial herbs gives millet. The best corn predecessors are winter, wicked and leguminous. Buckwheat is good after fertilized winter and disappear crops. Rice cultivated on rice irrigation systems in special rice crop rotations. In them, the permanent crops of rice (3-4 years) alternate with the crops of alfalfa, winter and some other cultures, as well as with a busy steam.

The main processing of the soil under spring grain crops usually consists of a dick treatment in the fall (in the zone with sufficient moisture of plows with the prejuditions to the depth of the arable layer, in the steppe arid areas - flat-cut tools). To reduce the evaporation of moisture, in the spring in the zones of sufficient moisturizing the soil under spring cultures harrowded with teeth, and in arid steppe areas - needle. Then after the appearance of weeds, the fields are cultured 1-3 times depending on the sowing period of culture and clogs. In steppe arid areas, pre-sowing cultivation under spring wheat is usually carried out with sowing. At the same time, fertilizers are made to the fields. For this, combined aggregates have been created. The processing of the soil under winter is carried out after harvesting precursors. Often, especially with a lack of moisture in the soil, it is advisable to the surface treatment (by 10-12 cm) by disc or flat-cut tools.

Sow cereals B. optimal deadlineswhich establish research institutions for each culture and variety in all zones of the country. The fields are covered with high-quality seeds of zoned varieties and hybrids. Seeding rates for cultures and varieties vary greatly, they are also established by research institutions for each zone. For example, spring wheat is seeded on hectares of 120-250 kg of grain, and corn - 15-25 kg.

Cultures of solid sowing are sowed by ordinary grain or grain seeders, and disappeared, for example, corn, - seeders of accurate seeding. At the same time make fertilizers. In arid steppe areas, grain crops are sowing with stunned seeders with simultaneous cultivation. With a row sowing of the distance between rows of plants - 15 cm, narrow-armed - 7-8 cm.

Buckwheat and millet are often sowing in a broad way, the distance between the row of plants is 45-60 cm so that the substrates can be carried out for the loosening and the destruction of weeds.

Seeds of millet, sorghum close in the ground to a depth of 2-4 cm, corn - up to 8-10 cm. The smaller the humidity of the upper layer of the soil, the deeper close seeds.

To receive high yieldsFor all grain crops, organic and mineral fertilizers make. The main application of fertilizers is mainly organic and mineral phosphorus-potassiums - it is best to carry out in the fall under chilly processing. Granulated phosphoric and nitrogen fertilizers contribute into rows when crops. For feeding during the growing season, especially in the early phases of development, nitrogen and phosphate. Doses are calculated according to the agrochemical cartograms, depending on the needs of plants in nutrients and planned crop. The autumn and spring nitrogen and nitrogen-phosphoric jams are very important.

If necessary, use chemicals Fighting weeds, pests and disease diseases (see pesticides, herbicides). On irrigated lands, crops are carried out during the main phases of plant development. For buckwheat, millet and corn, the main care is the loosening of the rivers simultaneously with the feeding, the destruction of weeds. At the crop of buckwheat during flowering, bees are exported for pollination.

Modern industrial technology of cultivation of grain crops, based on the integrated mechanization of all processes, makes it possible to completely abandon the use of manual labor.

In this article, we will tell you a detailed of the most well-known grain crops, providing a list of these plants with names and photos.

Important! Rail favorably affects the soil on which it grows. It breaks the loamy soil, makes it easier and water permeable. More rye can slightly displace pests.

The cultivation of millet is engaged in America, Africa, Asia and, of course, Europe. The birthplace of this cult is not definitely not known, but many studies indicate that they first began to grow it in China. Moska husk can be used for bait of livestock and birds.

This is perhaps one of the oldest gracious crops, the list of which is given in this article. According to researchers, it brought it about 8700 years ago in Mexico. Historians adhere to the opinions that corn is essential in the formation of various developed cultures of America. They explain their point of view by the fact that it was the corn that put the basis of the productive agriculture of that time. After Columbus opened the American continent, this culture has spread through Europe. This is a very tall plating-annual, which can reach a height of 3 m (in particularly rare cases - 6 m and above). She has a well-developed system of roots, and the support air roots may also be formed at the bottom of the stem. The stem in corn straight, with a diameter of about 7 cm, is absent inside the cavity (which distinguishes it from many other cereals).

When growing corn, it is possible to use such herbicides as: and.

The shape of the grain is very interesting and unique, they are rounded and tightly pressed one to another on the cob. The color of the grain is most often yellow, but also can be reddish, blue, purple and even black.

Approximately 70% of corn areas give grain, the rest in a prealtimate quantity goes on. Also small corn crops can be used as pasture for livestock. Grain serves as poultry and pigs. It can be fed in a holistic form, and can be accomplished before flour. Also, corn is used for the manufacture of foodflow products. Grains, both fresh and canned, are a very popular dish among the population of many countries. Dry grains also use, for example, for the manufacture of flakes, porridge, Mamalygi. Pancakes, pellets, etc. baked from corn flour.

Did you know?It is proved that due to eating corn, you can slow the aging processes in the body. So beautiful women wishing to keep their youth is recommended to include such a product in their diet. But at the same time, it should be remembered about the calorie content of this delicacy. The 100 g of the product accounts for 365 kcal.

Poluba They are called the people of "black caviar of cereals". It is considered a certain predater of modern wheat. Call it so because of the unique taste and useful propertiesWhat brought her worldwide fame.

The shell (rolling) is not swept in pure form, but with flakes of spikes and flowers. So it is quite difficult to grind it in the flour. This is a semi-raid wheat variety, which is capable of catching almost on any soil, loves the light and free to carry drought.

Currently, interest in connection with the aspirations of mankind to healthy nutrition is very revived. There are restaurants serving very original dishes that are prepared from the shelf: soups, porridges, gentle sauces, etc. In Italy, the popularity of risotto from the shells has become popular, and in India, delicious handbags for fish and bird are prepared from it.

The composition of the shell is rich in protein. It also has a lot of magnesium, iron and vitamins. As for the gluten, it is not enough in this crate, so it is recommended to eat people having allergies to gluten. It is noteworthy that the shell contains almost all nutritional elements that are necessary for the human body for normal functioning.

This is valuable culture for the food region. The grains of this plant (nucleus) are recycled on flour and cereal. This product is very different from the remaining taste properties, as well as nutrition. The protein of such a cereal is more complete than protein of cereal plants. Grain recycling waste is sent to the feeding of a cattle.

Growing culture is engaged in Ukraine, Belarus and Russia, they use it in the territories of other countries. The plant has a stalk reddish color, the flowers are collected in the brush and have a pinkish shade. As part of buckwheat, a large number of microelements and vitamins of group V. also have in large quantities Vegetable protein and amino acids.

Many dishes are prepared from buckwheat. It is not only cereal, but also a variety of casseroles, cutlets, soups, meatballs and even dessert dishes. Moreover, the flowers and teas are prepared from the flowers of the plant.

Important!The use of buckwheat is included in the list of recommendations of many diets. This is not surprising, because the concentration of useful minerals and vitamins in buckwheat is 2-3 times higher than in any other croups. It helps to accelerate the metabolism, and also remove excess water from the body. It should be remembered that such a product cannot be mixed with sugar. The latter can neutralize most of the useful elements of buckwheat.

Movie is a plant-annual and enters the family of mooring. This is a cereal culture that usually grows high in the mountains. It is most common at an altitude of 3000 m and higher above sea level. The birthplace of this plant is considered to be South America. The first mention of it in printed form was noticed in 1553. The plant can grow up to 1.8 m in height. Stem cinema light green, leaves and fruits round and collected in large sizes of borders. Grains in appearance are very reminded, but have a different color. Cropa meets different colors. Maybe red, beige or black, depending on the variety.

Today, movies very much love to eat vegetarians. The croup is boiled and used as a side dish. Also often add it to soups. To taste, she to some extent reminds. Also, the croup is grinding into the flour and bread bakes from it. Still prepare pasta products.

Did you know? The composition of the movies there are many vitamins of groups A and B, there is also folic acid, calcium, magnesium, phosphorus, etc. Caloric content of 100 g of the product is 368 kcal. Nutritionists love movies very much and believe that she has no equal among other cereals in terms of valuable elements. Often they compare such a product with maternal milk, noting that it is almost completely absorbed by the human body.

Summing up, it is worth emphasizing the diversity of grassy crops, the cultivation of which humanity is no longer the first millennium. Each of the cereals is rich in nutrient elements and vitamins. Plants are used in different directions and practically non-freight. Many dishes are prepared from cereals, and also include them in the diet of livestock.

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Grain crops, plants cultivated to obtain grain. They are divided into bread crops and leguminous crops, or legume crops.

Bread grain crops are mainly in the family of cereals. Their grain is distinguished high (up to 80% by weight) content of carbohydrates (mainly starch). Main food grain crops in the world - wheat, rice, corn; Their crops are employed by 215.6 million hectares, 15 s, 8 million hectares and 147.2 million hectares, respectively. Less disseminated rye, barley, oats, triticale, buckwheat, millet, sorghum, chumis, Magnar, Payza, Teff, Dagusus, Amaranth and others Cereals (wheat, rye, triticale), cereal (rice, millet, buckwheat), grainiferous (oats, barley) and couson (corn, sorghum, mogar, pleesia, African millet, Sudanese grass, chumis). Cereal and grainiforous cultures have winter and spring grades. According to FAO (2005), 682.9 million hectares are employed by bread crops ( Russian Federation - About 40 million hectares), collected 2228 million tons of grain, of which: 628.1 million tons of wheat, 618.5 million tons of rice and 694.8 million tons of corn. Main grain producers (2005): China (426.6 million tons, yield 51.7 c / ha), USA (364 million tons, 64.5 c / ha), India (234 million tons, 23.7 c / ha ), Russian Federation (76.4 million tons, 18.8 c / ha) and other grain grain crops produce flour, cereal, animal feed. Barley grain is also used for beer production.

Scented crops (peas, beans, Vika, lentils, beans, nuts, nuts, etc.) belong to the legume family; Their grain is distinguished by the high content of protein (20-40% by weight). From the grain produce flour, cereal, canned food, cattle feed; It also serves as raw materials for various industrial products of non-food purposes (glue, plastics, etc.). In Russia, according to the classification of the Government Commission, they allocate gentle-born proper (peas, common beans, lentils, chubs) and leguminous feed (Vika, beans feeding, lupine) culture. Square occupied by gentle-born cultures in the world is 73.2 million hectares (according to FAO, 2005), grain collection of 61.7 million tons. The largest producers: India (14.6 million tons), China (5.9 million tons), Canada (4.8 million tons) and others. In the Russian Federation, leguminous crops occupy an area of \u200b\u200babout 1.0 million hectares, 1,6 Millions of tons of grain, of which: 1.0 million tons of peas, 0.5 million tons of wiki, 34 thousand tons of lupine, 18 thousand tons of forage beans, and beans, chickpeas, lentils - 12 thousand tons.

Cleaning grain crops (harvest) produce two main ways. Depending on the peculiarities of culture, weather conditions and other factors, direct combinement or separate (two-phase) cleaning are applied. Direct combinement is carried out from the end of the wax to the beginning of full ripeness of the grain, with the method of combine harvester (see the agricultural combine item) simultaneously with molding. With separate cleaning, which is carried out at the wax ripe grain, first the harvester produce mowing in the rolls. In the rolls, the grain rushes over several days (the duration depends on the culture, weather, etc.), the vegetative mass dries up, then the rollers are selected by a combine harrow and threatened. A straw and green vegetative mass is used to feed a cattle. Sometimes the entire elevated part of the crop is crushed into a segment of 8-10 cm long and scatter on the field as a fertilizer. The bottom of the stems of the grain crops remaining for the root after the mowing (the so-called stubble, or zhnibil), is also a source organic For soil. See also grain, granary, post-blood processing of grain.

Lit.: Sentobobobic cultures / edited by D. Shpaar. Minsk, 2000; Cleaning of grain and leguminous crops / edited by E. V. Shevchenko, V. A. Fedotova. Voronezh, 2001; Popov V.P. World crop production. Grain crops. M., 2002.

Grain Products

Grain products - human base. In the food diet of the population of most countries of the world, they are

50 and more percent of its daily energy value.

For a person, they are the main source of vegetable protein and carbohydrates, group vitamins in and mineral salts. The main grain processing products used in nutrition are cereals and flour.

Crupes - a valuable food product consisting of solid or crushed grassland grain (millet, buckwheat, rice, corn), grain (barley, oats, wheat) and legumes (peas, beans, lentils) crops. The cereals also include flakes (oat, corn), stripped and "blown" grains (rice, wheat), artificial sago from potato or maize (corn) starch. The croup includes proteins (7-23%), fats (0.6-6.2%), carbohydrates (57.7-77.3%), fiber (0.2-2.8%), mineral substances (0.5-2.6%) and vitamins (thiamine, riboflavin, niacin, etc.). From the croup prepare soups, porridges, cutlets, pancakes, claps, puddings, bokings, casseroles, brunts and other dishes.

Moto receive from millet. The millet-dance is produced when the outer shell is removed, and polished, containing specially processed whole cores of millet. The millet is quickly cooked, easily absorbed. It is used to prepare crumbly porridge, casserole, etc.; Often it has a bitter taste, which disappears with a thorough flushing and processing boiling water.

Buckwheat grain. The cereal of the nucleus is obtained by collapse (exemption from the upper shell) of the whole grain of buckwheat, made Smolensk - from the nucleus, by grinding it. Buckwheat cereal contains well-digestible proteins, starch, and its fat is distinguished by stability during storage. Compared to other croups, it contains less carbohydrates and more fiber, so it is recommended to people of mature and elderly. From the nucleus prepare crumbly cereals (used as independent dishes and as side dishes), brunt and minced From done - viscous porridge, bokings, casseroles.

Groats from barley there are two species - pearl and barley. Pearl croup is well polished kernels; It produces large and small. Small cereals are welded faster, it is better absorbed, cereal, cutlets, casserolets are prepared from it. A larger to accelerate cooking is recommended to pre-dunk (for 3 hours); It is used for soups and crumbly porridge.

Barrier cereals are particles of a crushed core of various sizes and shapes. It contains a significant amount of fiber, because not subjected to grinding; Used for porridge.

Oatmeal is obtained in the form of actually oatmeal, stealed flawed and flattened, and cereals (flakes) "Hercules". From oats are also toloko. Oatmeal cereal is richer than other protein and fat. It is used

for cooking soups, soup-purees, mucous soups, porridge, bokings, kissel. The "Hercules" is produced from oat grinding cereals by handing it, flattening and drying. It consists of thin flakes that are quick and easily welded. Within 10-15 minutes, it is possible to prepare a nutritious and delicious porridge. Tolkoto - fragrant oatmeal, is a high-quality food product. Contains 12% and more well-digestible oelkov, 6% fat, which includes lecithin. Recommended for dietary and baby food.

Figure, depending on the processing method, it is divided into polished, polished and crushed. Grinding rice has a rough surface, polished (produced from a glass-hungal grinding) - a smooth shiny surface. Crushed rice is a fragmented rice cereal. Rice is used to prepare first, second and sweet dishes, side dishes, stuffs. For garnings, pilames, stuffing, casserole and puddings are more suitable glassy rice, as it is less rolling. From crushed rice, liquid and viscous dairy porridge are prepared, puree soups, bokings and cutlets.

Groats from wheat. From wheat produces cereals by manna, Poltava and "Artek". The semolina cereal is obtained by rapid wheat. It has very little fiber (0.4%), so it is most suitable for children and diet food. The first dishes, porridges, pancakes, casseroles, bids, cutlets, sweet meals are prepared from semolia, puddings, soufflies, etc. Poltava Khro. solid wheat. In appearance, it resembles a pearl. We produce large, middle and small Poltava Cropa. The largest is used for soups, small - for cooking porridge, bokings, etc. Crupe "Artek" makes out of finely crushed green solid wheat. It is used for liquid, viscous porridges, casseroles, bokings, etc.

Corn grits. From corn, corn rice croup, corn, ordinary, cornflakes, so-called "blown" air corn (corn "sticks") produce. Small corn croup resembles a manna, but it has a more yellow color. Used in the same way as the manna, but requires a longer cooking.

Sago is produced from potato and corn starch in the form of spherical grains. From it prepare cereals, filling for pirogors, puddings, soups.

Bean, used as cereals (pea seeds, lentils, beans), differ in high protein content (up to 25%).

Peas Food is irrelevant (whole seed with seed shell) and brush (whole and cheat). Soups, soups and side dishes are prepared from it.

Beans distinguish white, colored monochromatic and pedigree. White beans more

soup suitable, color - for garnings and a variety of Caucasian dishes.

Provincial lentil is divided into large plate and smallest. Food uses a plate. Best lentil - Dark green color; From her prepare soups, porridges, side dishes.

All legumes are put in front of cooking cold waterin which they quickly swell.

Keep the croup in a dry, well-ventilated place, away from acutely smelling products. It is better to keep it in glass, metal and plastic banks specifically designed for these purposes. In paper container, the croup is not recommended.

A benign croup does not have extraneous tastes and smells unusual. To determine the smell, the croup is taken in the palm, heated with breathing and then determine the smell. With such an inspection, the smell of mold is well felt. Groats may be damaged by pests.

The flour is produced from wheat, rye, as well as oats, barley, corn, soy and others. At home, mostly wheat flour of the following varieties are used: beggars, the highest, first, less often the second. The variety of flour indicates the degree of grinding grain and exemption from the outer shells. By grinding wheat grains get flour of various outputs (the amount of flour obtained from the total amount of grain): 10% - latter, 25% - top grade, 72% - 1st grade, 85% - 2nd grade, 97.5% - Communication. Outputs of rye flour: 60% - pecle-vanya, 63-65% - seeding, 85-87% - riding, 95-96.5% - bulk. The higher the variety of flour, the greater it contains carbohydrates, its digestibility and energy value increases. At the same time, it decreases the content of biologically active components (vitamins, trace elements, etc.), as well as fiber and ash. To increase biological usefulness, the top varieties of flour enriched with vitamins of group V.

Oatmeal flour is used to prepare cookies and nutritional mixtures for children. From barley flour makes cakes. Corn flour is mixed to wheat and rye flour when baking bread and cooking confectionery. She quickly becomes hardened, so the storage is not subject to.

Damnable wheat flour is a mixture of wheat flour with various additives (egg powder, milk powder, sugar, soda, etc.) - Nutrient children's flour is made of wheat flour of the highest grade with the addition of dry whole milk, egg powder, butter and salt. Used to prepare liquid kolas for baby food, as well as for baking with pieces, cookies.

The flour easily absorbs moisture and smells, so it should be stored in a dry, ventilated place, away from stunning products.

Pasta presented

the battle in various ways molded and dried to humidity of 13% of the product from the test. The composition of ordinary pasta includes proteins (10-12%), carbohydrates (72-75%), fats (up to 3%), ash (0.5-0.9%), fiber (0.1 - 0.6 %). Caloric content of 100 g of pasta is an average of 350 kcal. Their biological value increases significantly when enriching various additives (eggs and egg products, milk and dairy products, etc.). Tubular pasta (pasta, horns, feathers), filamentines (vermicelli - web, thin, ordinary and amateur), Lento-shaped (noodles - smooth and corrugated), curly ("shells", "alphabet", "stars", "ears" "," Rings "," triangles "," bows ", etc.).

Pasta is boiled to soft in boiling salted water (per 100 grams of 3 glasses of water and "/ g of a teaspoon of salt), then fold on colander and washed cold water Or immediately put oil so that the pasta do not stick. Large pasta is boiled 25-30 minutes, noodles - 15-20 minutes, Vermichel 12-15 min, and the finest vermicell - 5-10 minutes; Their decoction can be used to prepare soups and sauces. Boiled pasta are served with butter, cooked cheese and butter, with tomatoes and other vegetables, with meat products. They are baked with cheese, eggs, tomato.

Bread occupies the main place in human nutrition. The wonderful properties of bread are the complete absence of giving, good digestibility and saturation.

The nutritional value of bread depends on the type of flour used to prepare the test, and the character of additives. On average, the bread contains 6-8% protein, 1 - 1.5% fat and 40-50% of carbohydrates. The caloric content of 100 g of bread is from 190 to 240 kcal, bakery products (Batones, boats, etc.) - up to 279 kcal, pieces of products - up to 347 kcal. In biologically, the types of whole grain bread and wobble flour are most valuable. But the greatest digestibility is characterized by bread from wheat flour of higher grades.

The range of bread and breadpage has many varieties and varieties that are divided into the following groups: according to the type of flour - on the bread of rye, wheat and bread from a mixture of rye and wheat flour; according to the method of baking - on the form and suburies; in form - on the batons, bread, braids, etc.; According to the recipe - on a simple, made of flour, water, salt, yeast (from the swarm), improved - with the addition to the main raw materials - 3-6% of sugar or molasses, and in some grades - fat (no more than 7%) and spices , different - with a large number of drum (sugar 7-20%, fat - 7-15%, etc.); According to the method of baking - on the weight and piece; By appointment - on ordinary and dietary. The last group is special purposes: bread

for diabetics, almost not containing starch and sugar; Grain bread - for persons suffering from lethargy of the gastrointestinal tract; Ahloride (volatile) - bread for persons suffering from kidney disease or hypertension; Iodized bread and chickens from sea cabbage.

Cereals (lat. Gramineae), or Matlikovye - The most numerous family of plants to which are treated in agriculture of culture, as rye, barley, wheat, corn, rice, millet, oats, sugar cane, bamboo, amaranth and others famous plants. The cereals on all continents are common, they even grow in Antarctica - in any case, not so long ago there was a mint-time annual. In the savannas and steppes, cereals make up the overwhelming part of the phytomass. In total, in the family of about 6,000 species of plants.

Family of Zlatkov - Description

Grass plants belong to the class of monocoons. There are among them herbaceous annuals and perennials, shrubs and trees. The cereals can be long-lung, chapel-forming or turf.

Soothes from cereals are generative and vegetative, stems are hollow, such as solomins, and the sheet plates are regular, double, long and narrow, with parallel residents. Inflorescences are accommodated, sweatshirt, creeps or in the form of a custom and consist of a variety of elementary sparking inflorescences. Flowers are small and pale, consisting of three stamens, one of the fruit, a shortened column and two filaments. The fruit is a grain - a seed stroke with the shell.

Grain cereals

Wheat.

Wheat (Lat. Triticum) - The genus of grassy, \u200b\u200bmostly annual plants family of cereals. Wheat is a leading grain crop in most countries. From flour, which is made from wheat, bread bakes, macaroni and confectionery make. It enters the recipes of some varieties of beer and vodka. The main manufacturer of wheat in modern world - China, after which, accordingly, followed by the United States, France, Australia, Canada, Russia, Argentina, Germany, Ukraine, Kazakhstan and Brazil.

There are already 10,000 wheat in the wheat culture. The origin of it can be traced from Asia Minor, North Africa and Southern Europe - it was there that three cereals grew, which, in all likelihood, are the ancestors of modern wheat. Since then, the plants introduced into the culture under the influence of new conditions changed their appearance. For example, one-seater and the rack increased the size of the grains and lost the fragility of the spoze after ripening, and already the ears, which were found in the tomb of the pharaohs, are not much different from modern species. The most ancient type of wheat is the shepherd - the grain of this species is difficult to grind into the flour, since flowering and sparking scales will grow to it. In total, there are 20 types of wheat and 10 hybrids - 3 interhocal and 7 intraspecifications.

Wheat is a herbaceous plant height from 30 to 150 cm with reprehensive hollow and aligned stems, flat linear or wide-line leaves 15-20 cm wide, rough to the touch, bare or hair. Common inflorescence - straight, egg-shaped or oblong spikes up to 15 cm long. Single seating spikelets up to 17 cm long with closely pinned flowers are located on the axis of the non-axis longitudinal correct rows.

The value for the economy has three types of wheat:

• - Wheat ordinary, or summer, or soft - Triticum Aestivum. It is wheat, grown worldwide and used to bake bakery products. The most famous nonsense varieties - Sandomirik, Girk, Kujawskaya, Kostroma, and from the masculine varieties the most popular are Saxon, Samarka, Krasnokoloska, Belokoloska and others;
• - Wheat is solid - Triticum durum, rich in gluten and grown for the manufacture of pasta spring wheat. All grades of solid wheat are ostic and spring - Kubanka, Whiteurka, Redoturka, Chernokoloska, Garnovka;
• - Wheat dwarf, or density - Triticum Compactum used for crumbling baking.

Grow in culture and such types of wheat as the shepherd (wheat-double-rod), shell, emmer, Polish, English (or fat).

Culting wheat almost in all climatic zones, with the exception of the tropics. All cultural varieties are divided into wintering, which are sowing in the fall and are cleaned in summer, and the souls that sow in spring - from March to May. For maturation, spring wheat requires at least 100 days without frost. Winter wheat It is grown not only by grain, but also on the feed of a cattle, which is released to graze on the field, when shoots reach a height of 13-20 cm.

Rye.

Sowing or rye cultural (lat. Secale Cereal) It is a two-year or annual herb plant. The species combines more than forty varieties. Cultiviate rye mainly in the northern hemisphere. In conditions middle strip Grow about 40 varieties of culture. Rye, like wheat, is spring and winter. Suggest that modern varieties of rye sowing come from perennial view Secale Montanum, which still grows in the wild in the south of Europe, as well as in the center and in the south-west of Asia. In the culture of rye became annual. There is an assumption that the eastern peoples have become pleased with rye, and much later than wheat. The earliest balances of rye are the end of the bronze century and were found in Moravia. The most accurate instructions of the culture in Europe appeared in the first century of our era - Pliny writes that the foot of the Alp Tavra cultivate rye and other cultural plants, and the first mention of the cultivation of rye in Russia can be read in the chronicles of Nestor dated by the XI century.

Rye has a basking root system, leaving in a depth of 1-2 meters, so it can be sowned even in the sand. Stem in rye hollow, straight, with 5-6 interstices, from 70 to 200 cm high, naked, diluted only under the blacks. Leaves flat, wide, gray-colored, as well as stem. The length of the sheet plate is from 15 to 30 cm, the width is up to 2.5 cm. At the top of the stem is formed by the inflorescence in the form of an elongated disrupting complex with a non-volatile box with a line from 5 to 15 cm and width up to 12 mm. The ear consists of a tetrahedral rod and flat bouncing spikelets. In the flowers of rye, three stamens with elongated anthers, the ovary of the top, they are pollinated by the wind. The grain of rye has an oblong, somewhat compressed from the sides shape with a deep groove in the middle from the inside. Greenish, white, yellow, gray or dark brown grain reaches a length of 5 to 10 mm, and in width of 1.5 to 3.5 mm.

Today they sow predominantly oily rye, and this culture is distinguished by a greater winter hardiness than any other cultural cereals. Rye is not particularly sensitive to soil acidity, but it is best grows in the soil with a hydrogen indicator 5.3-6.5 pH. Yes, and to other cultivation conditions, it is not so demanding how wheat - rye grows well not only in the sand, but also on the wheat of podzolic soils unsuitable for wheat. Best soil For rye are chernozem and gray forest soils of medium and light lining. Unsuitable for growing rye clay, wetlamic or saline soils. Ozimous rye Sow after flax, corn and leguminous crops, and in areas with a harsh or arid climate - in pure pairs. The most popular winter varieties of rye include the secondary sunrise 2, Vyatka 2, Chulpan, Saratovskaya 5, as well as short-consuming, disease-resistant varieties of the Purga varieties, short-consumable 69, Bensenchuk 87, haze and others.

Rye - grain culture from which flour makes kvass, produce starch. Use rye for the production of alcohol. Grown as a sediment, rye successfully suppresses weeline grass, structures a thin soil, making it more moisture and breathable and easy. Fresh stems of rye can be used as a forage.

In the world, Rye culture most in Germany, Poland, Ukraine, Scandinavia, Russia, China, Belarus, Canada and the United States.

Corn.

Corn sugar, or mais (Lat. Zea Mays) - Annual herbaceous plant, the only cultural representative of the kind of corn. In addition to corn sugar, the genus includes four more wild-growing species and three subspecies. There is a suggestion that corn is the most ancient representative of cereals introduced into a culture of 7-12 thousand years ago on the territory of Mexico, and in those days, corn cobs reached only 3-4 cm. There are undeniable evidence that as a cultural plant of corn 8700 years ago were cultivated in the center of the Balsas Valley.

The role of corn is overestimated: the appearance and flourishing of all meso-American civilizations (Olmekov, Maya, Aztecs) became possible due to the cultural corn, since it was precisely the basis of highly productive farming. The proof of the significance of this cereal for American Indians is the fact that one of the central gods of Aztec was the god of corn centners (Svillyn). Before the start of the Corn's conquists managed to spread both south and north of America, and Spanish sailors brought her to Europe, where she quickly gained popularity in the countries of the Mediterranean. Corn fell into Russia through Ukraine and the Caucasus, but the recognition did not receive immediately, but only when in the middle of the XIX century, a decree was issued about the free distribution of corn seeds in the peasantry.

In the corn, the developed urine root system penetrating to a depth of 1-1.5 m, a reprehensive stem, reaching a height of 4 m, and in diameter 7 cm, not hollow inside, like most of the cereals. Linear lancing leaves, up to 10 cm wide and up to 1 m long. On one plant there can be from 8 to 42. Single-sex flowers: Men's - top, in large panicles, female - in the slices of 4 to 50 cm long and diameter From 2 to 10 cm. On one plant usually no more than 2 cobs are formed. Culture is pollinated by the wind. Corn fruits are cubic or rounded grains formed and ripening in the cobs. They are tight pressed to each other and have depending on the variety and varieties of yellow, reddish, purple, blue and even black painting. The vegetation period of corn from 90 to 150 days. Corn the heat-loving and needs good lighting.

Cultural view of corn is divided into nine botanical groups, which differ in the structure of the grain: tooth-shaped, semi-god-shaped, bursting, sugar, powdery or starch, starch-sugar, waxy and film.

Corn is the second in the world after wheat grain culture for sale. The country's leader is the United States of America, they are followed by countries such as China, Brazil, Mexico, Indonesia, India, France, Argentina, South Africa, Russia, Ukraine and Canada. They are grown by corn as a valuable food and aft product, they also use it as raw materials for drugs. Since 1997, a genetically modified corn, which is becoming increasingly popular in the world, has become agreed for commercial purposes.

Fig.

Rice (lat. Oryza) It is a cereal culture, an annual grassy plant of the family of cereals. It is very demanding for the conditions of cultivation, but in spite of this is in many Asian countries the main agricultural crop, ahead of even wheat. Rice is sometimes referred to as a Saracensky grain or Saracinian wheat. In the culture of Rice was introduced about 9,000 years ago in East Asia, then he spread to South Asia, where he was completely domesticated. The rice sowing ancestor is, in all likelihood, the wild look of the Oryza Nivara. In Africa, the naked rice is cultivated (ORAZA GLABERRIMA), which was domesticated on the banks of the Nile two or three thousand years ago, but recently it is supplanted as an asian species as an agricultural culture and is used mainly in rituals. Africans and such types of rice are grown as the point (Oryza Punctata) and the Shorty (Oryza Barthii).

Rice stems reach the height of one and a half meters, the leaves are wide, rough on the edges, dark green. At the top of the stem is formed by the spikelets from the spikelets, each of which contains four octic or non-free flakes covering the flower. In rice flower 6 stamens and pestle with two stigmas. Grains are covered with scales.

Rice Sowing (Oryza Sativa) It is grown in the tropics and subtropics of America, Asia, Africa and Australia, as well as in warm areas of moderate belt. To protect against direct sunlight, rice fields up to ripening grains are poured with water, which also protects the culture from weeds. Drain the fields only before harvesting.

Rice grains are distinguished by a high content of carbohydrates, while the protein in them is quite a bit. In China and Southeast Asian countries, this culture is a major national product. They produce starch from rice, cereal, and oil produced from the embryos. Rice flour For cooking bread is unsuitable, but porridge cooks and bake pies. And the soups are boiled with a cereal, they prepare second dishes and are used as a side dish. A wide popularity has acquired such dishes from rice as pilaf, risotto and paella, and in Japan for a tea ceremony from rice, cakes bake and make sweets. In Asia, Africa and America, rice are also used to obtain alcohol and manufacture of alcoholic beverages. From rice straw produce paper, cardboard and wicker products. Bran and ball rice feed livestock and bird.

The main varieties of rice sowing are:

• - Rice is long-grained, the length of the grains of which is 6 mm. This rice after cooking remains crumbly;
• - medium rice - the length of the grains is about 5 mm, and they depend on the color and manufacturer after cooking after cooking;
• - Rice round-grained - length of grains sticking in the cooking process, 4-5 mm.

By type of mechanical processing after harvesting, rice is divided into:

• - unwanted rice, or illegible;
• - brown, or cargo - the rice of a characteristic beige shade with a nut aroma;
• - white, or unlightened - the same brown rice, but without the top layer;
• - polished - white rice, purified and polished, and in some countries, also enriched with microelements and vitamins;
• - Glazed - polished rice, covered with a layer of talc with glucose;
• - Parished - unwired rice, washed and extractable in hot water, then treated with ferry at low pressure, polished and bleached;
• - Kamolino - polished rice covered with a thin layer of oil;
• - swollen - rice fried on hot sand or heat treated at first with high, and then at low pressure;
• - Wild - very expensive product, which is not rice, but grain of swamp grass. For sale it is mixed with brown rice.

The luxury rice varieties include Indian Basmati, Thai Jasmine and Italian Arbrio.

Oats.

Oats sowing (lat. Avena Sativa), or oats Feed, or oats ordinary It is a one-year grassy plant, widely used in agriculture. This is unpretentious to the culture conditions, which can be successfully cultivated even in the northern regions. Right of Oats from Mongolia and the northeastern provinces of China, in the culture he was introduced in the second millennium to our era. Interestingly, it first fought with him, because he littered the crops of the shelf, but over time, when his wonderful feeding properties were known, cold-resistant Oats pushed the shell. In Europe, the first traces of oats discovered in the Bronze Age settlements on the territory of Denmark, Switzerland and France. Pliny senior wrote that the German tribes grown Oats and fed themselves, for which the ancient Greeks and the Romans despised barbarians, believing that Oats is suitable exclusively for cattle. Dioscarides also used Oats in medical practice. From the VIII century AD. And for many centuries in the UK and Scotland, oat pellets were main food, because only this culture is capable of giving good yields in a cold climate. And in the XVII century, German brewers learned to cook white beer from oats. The centuries of Oats and Tokolno (oatmeal) fed the people in Russia. And in America, Oats, together with other grain crops, was brought by the Scots, who walked him on the islands near Massachusetts, from where he soon spread to all the states first as a fodder culture, but then it began to use it for cooking cas, pudding and baking.

The height of the stems of oats with a diameter of 3-6 cm with several naked nodes reach from 50 to 170 cm. Roots at the plant are basic, leaves are regular, linear, green or sly, vaginal, with a rough surface, 20 to 45 and up to 3 cm long . Small flowers collected by several pieces in spikelets and forming a single-sided or empty pancake up to 25 cm long, bloom in June-August. The fruit of oats - a grain. The composition of oats grains include starch, proteins, fats, fiber, group vitamins B, alkaloids, choline, organic acids, manganese, zinc, cobalt and iron.

The main suppliers of oats in the world are Russia, Canada, Australia, Poland, USA and Spain. Oats can be a hunger or plenized. The Holozer Oats is demanding of moisture and is not very common, and film Oats occupies large sowing areas. The soil of Oats is not so whimsical as other cereal plants. The best predecessors for oats are disappearing cultures - corn and potatoes, as well as flax, leguminous and melting plants. The most popular is the grain of oats white color, a little less valuable is black grain, and the red and gray grain grown on a forage. The most cultivated oats varieties are considered to be the bachers, talisman, Gunter, Dance, Lgovsky 1026, Astor and Narymsky 943.

Barley.

Sown barley or ordinary (lat. Hordeum vulgare) It is an important agricultural culture domesticated in the Middle East about 17 thousand years ago. They sowed it in significant quantities and ancient Palestinians, and ancient Jews, and all their neighbors. Barley flour was the subject of the sacrifice, and the bread from the barley, although it was gross and heavier wheat, but was considered a healthier food. In Europe, the barley came from Malaya Asia for 3-4 thousand years BC, and in the Middle Ages it was grown in all countries of this part of the world. But for America, this culture is relatively new, since barley was taken into a new light in the XVI-XVIII centuries.

Barley is an annual grassy plant with a height of up to 90 cm, with straight bare stems, flat, smooth leaves up to 30 and up to 3 cm wide with ears at the base plate base. Barley forms a spacing up to 10 cm long with an ustye, each four-hex mounted spikelets monctorous. Barley plant self-polling, but it is quite possible to cross pollination. The fruit of barley -Merinovka. The composition of the grains includes proteins, carbohydrates, fats, fiber, ash, fat oil, Vitamins D, E, A, K, C, B, Sodium, iodine, phosphorus, magnesium, zinc, selenium, iron, copper, calcium, bromine and enzymes.

Today, barley is grown not only as a feed and technical culture, but also as a food, for the production of pearl and burglar cereals and flour, as well as beer, which is an ancient drink of the era of Neolithic. On an industrial scale, barley is cultivated in some countries of Western Europe, in Ukraine, Belarus, Russia, USA, Canada, China, India and Asia countries, and in Tibet, this cereal is the main food. Winter barley is not such an ancient culture as a spring barley, but at present, countries such as Romania and Bulgaria, a lot of winter barley sow in Germany, France, Poland and Hungary, fully passed on the cultivation of winter barley. The most popular varieties of barley are Sebastian, Duncan, Talbot, Waterworks, Helios, Stalker, Vakula, and products of Ukrainian selection of Avgii, Yucatan, Psel and Sonacedar have been perfectly established from new varieties.

Millet.

Millet (lat. Panicum) is coming annual and perennial herbatous plants Family cereals. Representatives of the genus are distinguished by uncompripability to the conditions of cultivation and perfectly carry the heat and dryness of the soil. In the nature of Africa, America, Europe and Asia, about 450 species of millet are growing, but the most value is the kind of millace (Panicum Milliaceum) - annolete plant Right from Southeast Asia. Mongols, the inhabitants of Manchuria and Southeast Kazakhstan cultivated this cerebral imaging of centuries, and in Europe, millet fell along with the army of Chingiz Khan. Cultivated millet also in India, and in the first millennium BC, and from there the culture was brought to Iran and the Caucasus. In the bronze age, millet thanks to the Greek merchants appeared in Europe - in Hungary, Switzerland, in the south of Italy and in Sicily. Millet Celts, Scythians, Sarmatians and Galls were grown. In the XIX century, Ukrainian settlers brought millet in Western Canada and North America.

Hollow, weakly pubescent, cylindrical stems of millet, consisting of 8-10 intersals and forming a bush, reach height from 50 to 150 cm. The root at the plant is basic, penetrating into the soil up to one and a half or more meters, the root system can be brought into the width. and more. The leaves at millet are regular, bare or pubescent, linear lancing, green or slightly reddish, reaching in length from 18 to 65, and wide from 1.5 to 4 cm. Double-flower spikelets from 3 to 6 cm long spikes are collected in the blurred inflorescence From 10 to 60 cm. The fruit of the plant is rounded, oval or elongated grain with a diameter of 1-2 mm. The color of the fetus depending on the variety can be yellow, white, brown or red.

The composition of millet seeds includes proteins, fat, starch, carotene, copper, manganese, nickel, zinc, vitamins B1, B2, PP. Millet practically does not contain gluten, therefore it includes a diet for people suffering from celiac disease. From grain produce a millet, which is used for cooking soups and porridges, as well as as feed for poultry.

Grow millet on any soils, even on saline. Does not tolerate only increased acidity. In large volumes, culture is grown in countries such as Ukraine, Russia, India, the countries of the Middle East. In the US, millet cultivate as a dietary product or a bird feed. The most common varieties of millet include Saratovskiy 853, Merisopodolian 367, Kazan 506, Dolinsky 86, early 66, Omskiy 9, Orenburg 42, Kharkov 25.

There are also decorative species and culture varieties that are widely grown in gardening:

• - kind of millet hair-like, whose panicles are used to prepare dry bouquets;
• - View of Millet Protheyevoid, Blue Tower Variety, Claud Nain, Hav Metal, Prei Sky, Red Claud, Strictum and others.

Decorative cereal plants

Bamboo.

Ordinary bamboo (lat. Bambusa vulgaris) - Herbal plant, kind of bamboo. In total, there are about 130 species of evergreen plants growing in wet areas of the tropics and subtropics of Asia, both Americas, Africa and Australia. Common bamboo - the most recognizable from all species of this kind. The Motherland of the Bamboo is unknown, and dilute it in Madagascar, in the tropics of Africa and throughout East, South and Southeast Asia. This species is also common in Pakistan, Tanzania, Brazil, in Puerto Rico and the United States. Since the beginning of the 18th century, Bamboo has become a greenhouse plant in Europe.

Bamboo - leaf fall plant. He has bright yellow-related stalking stalks with thick walls and green stripes and dark green pubescent, speck-shaped leaves growing in the top of the stem. In height, the plant reaches 10-20 m, and the thickness of the stem can be from 4 to 10 cm. Nodal hats on swollen stems, the length of the knees from 20 to 45 cm. Bamboo flowers rarely, but once a few decades blooms at the same time, the entire bamboo population is blooming. Seeds plant also does not give, and the fruits are formed very rarely. Bamboo breeds in vegetative methods - stalling, grain, processes, fission of root. The composition of the stems of bamboo includes cellulose, fats, proteins, calcium, phosphorus, iron, vitamin C, lignin, ash and silicon dioxide.

Bamboo stems are used as fuel, building material and raw materials for the manufacture of furniture, fishing rods, handle for instruments, smoking tubes and flutes, and bamboo leaves go to feed livestock. Bamboo and as a decorative plant, planting it as a living hedge. Young bamboo shoots eating boiled and preserve.

There are three varieties of ordinary bamboo - green-groove, gold, or stratuous and bambusa vulgaris var. Wamin. The most interesting varieties of decorative bamboo are:

• - Aureganagate - bamboo with golden stems with thin green stripes;
• - Streat - a compact grade with bright yellow hats between the knees and light green and dark green stripes;
• - Wittata - grade with stems with small stripes resembling barcode;
• - Makulat - a plant with green stems into blackstorm, whose stalks are drawn completely with age.

Cane.

Reed (lat. Phragmites) - The genus of perennial herbaceous plants, the most famous species of which is an ordinary reed (Phragmites Australis) growing in Europe, Asia, North Africa and both America around lakes, swamps, ponds and on the banks of rivers. You can meet this moisthed plant with individual islands and in desert places, and this is a faithful sign that in this place there is a shallow water in this place.

Reed - a perennial coastal plant, developing powerful, thick and branched underground root up to 2 m long. Stems at bamboo straight, flexible, hollow, smooth, sizo-green, thick up to 1 cm. In addition to stems, the reed forms creeping shoots. The leaves in the cane are dense, hard, long and narrow, linear or lanceolate-linear, narrowing to the ends and rough around the edges. The width of the leaves from 5 to 25 cm, the color of gray or dark green. The feature of the leaf of the cane is that they always turn to the wind by the edge. The stalk of the cane is crowned with a wave thick thoughts of purple, yellowish or dark brown spikelets, in each of which 3-7 flowers are the bottom men's, and the upper rims. Flowers reed from July to September. The fruit is an oblong grain.

Before the start of flowering, the young reed contains extractive substances, protein, fat, carotene, cellulose and vitamin C. The composition of the leaves of the plant includes vitamins, phytoncides and carotene. In the rhizomes there are a lot of starch and fiber. Reed shoots are used to make paper, baskets, mats, and reeds are obtained from pressed cane - a great building material. From the stalks of the plant make musical instruments - clarinets, swirls and foods for flutes. Cane and silo is used.

Sugar cane (Saccharum officinarum), or cane is noble Also, the cereal plant, however refers to the subfamily of Lights. This plant, along with sugar beet, is used to produce sugar. Plants of this kind of southwestern part of the Pacific region occur. In Wildly, they are found in the tropical areas of the Middle East, North Africa, China, India, Taiwan, New Guinea and Malaysia. Sugar cane is a very ancient culture, its name is detected in the documents on Sanskrit. The Chinese refined sugar from the cane already in the VIII century n. er, in the 9th century, the culture was grown along the shores of the Persian Gulf, in the XII century Arabs took the reed in Egypt, in Malta and Sicily, in the XV century he grew up on the Canary Islands and Madeira, in 1492 he was transported to the Antilles, and On San Domingo began to grow in many, because by that time sugar became an already necessary product. A little later, the sugar cane reached the borders of Brazil, and then Mexico, Guiana and the islands of Martinique and Mauritius. It was difficult to grow sugar in Europe because of climatic conditions, it was cheaper to bring it from tropical countries, and from the time you began to produce sugar from beets, the volume of imports of cane sugar decreased. Today, the main plantations of sugar cane are located in India, Indonesia, Philippines and Cuba, in Argentina and Brazil.

Sugar cane is a fast-growing perennial tall up to 6 m. Rhizome is short-seated. Numerous dense, naked, noded stems of a cylindrical shape with a diameter of up to 5 cm painted in yellow, green or purple color. Cane leaves from 60 to 150 long and 4-5 cm wide resemble corn. The stem is energized with a pyramidal binding inflorescence with a length of 30 to 60 cm, consisting of small, published monochrome sections collected in pairs.

To get sugar from the cane, its stems are cut before the start of flowering and, by placing under metal shafts, the juice is squeezed from them, to which the solemn lime is added, heated to 70 ºC, after which they are filtered and evaporated before crystals. The share of sugar cane in the global sugar production is 65%. Most of the cane sugar produce such countries as Brazil, India, China, Thailand, Pakistan, Mexico, Philippines, USA, Australia, Argentina and Indonesia.

Miscantus.

Miscantus (lat. Miscanthus), or verenik - The genus of grassy plants of the family of matylikovye, whose name is formed from two Greek words meaning "petiole, leg" and "flower". Miscantuses are common in subtropics and tropics of Africa, Asia and Australia. These are undemanding plants that will suit any soil except heavy clay. Miscantuses are not embarrassed by the mooring soils, they survive in dry places, although not so much grow.

Miscounts is a plant height from 80 to 200 cm, forming large loose turns with creeping root. The stalks of the Miscants are a reprehension, leaf-shaped leaves, leathery, with rigid linear or lanceolate-linear sheet plates with a width of up to 2 cm. Picturesque fan-shaped panicles with long side branches and very short usts are reached in length 10-30 cm.

Miscantus is very popular in gardening. They decorate the shores of water bodies, it is planted in rockers and mix bears. All kinds of muscantus are distinguished by a long period of decorativeness, it is attractive even in the fall, when their leaves are painted in different shades of yellow, burgundy and brown flowers. Missing inflorescences of Miscants include in dry bouquets and compositions. The plant is used and as bioenergy fuel.

Rod has about forty species, but most often grow in culture:

• - Miscantus giant - a powerful plant used as a screen or accent in the background;
• - Miscanths Chinese, or Chinese reed - winter-hardy plant, the best varieties of which are Blondo, Flamingo, Morning Light, Nirron, Strictus, Variagatus and Zebrinus;
• - Miscantus Sugara color - a plant with white or pinkish-silver pancakes. A variety of Miscantus Sakhalaria Robustus is also popular - larger than the main look, plant.

Amaranth.

Amaranth (Lat. Amaranthus), Or a shin, velvet, feline (cat) tail, cock scallops, Aksmannik - a widespread family of grassy annuals in the culture. Since the Greek, the name of the genus is translated as "unfading". There is a plant from South America, where most of the species of the genus is growing in nature. For eight millennia, Amaranth was one of the main food cultures of the Aboriginal South and Central America, along with corn and beans. From there, Amaranth was transported to North America, as well as to India, Pakistan, Nepal and China. From the seeds of the Amaranta brought by the Spaniards began to grow first decorative plantsBut since the XVIII century, an interest in Amaranta as a cereal and aft culture appeared.

The stems of the amarantha are simple, the leaves are solid, in the form of rhombid, egg-shaped or lancertoid, the next, with an acute tip, and at the base smoothly turning into the petiole. Flowers are located beams in the sinuses or form on the tops of the stems in the form of corolla blinks. Amaranth fruit - box with grains. All parts of the plant are painted either in green, or in a purple-red shade.

Young or dried amaranth leaves are used to prepare hot dishes or for salads. The grain of the plant is a valuable feed for poultry, and greens - for cattle. Silo from Scharitsy has a pleasant apple smell.

Four types of amaranth are grown as decorative plants:

• - Amaranth ridelled, or crimped - brownish-red plant, the best varieties of which are Rother Dam, Rother Paris, Minigfalar, Hot Biscuits, Grune Torch;
• - Amaranth sad, or dark. Best varieties - Green there, Pyjmi Torch;
• - Amaranth tailed, having several decorative varieties. The most famous varieties are Gruntzhanz and Rothschvaz;
• - Amaranth tricolor - decorative and deciduous plant. The best varieties are Aurora, Earli Splingdor, Illusory.

The dried amaranth inflorescences can keep the shape and color of several months.

Amarants prefer light nutritious limeted soils. The reassembly soil of acidic reaction is not suitable for them.

Feather grass.

Kickl (lat. Stipa) - The genus of monocyanic grassy perennials, the name of which is translated from Greek as "packle". In nature, there are more than 300 types of palls, which are predominantly semi-sleep or steppe plants. It does not apply to valuable feed cultures, on the contrary, it is considered a weed and harmful plant: in the second half of summer on the ofit pastures of the plant, the plants are absorbed into the skin of animals and cause inflammatory processes in it.

Kovyl's rhizome is short, a large bundle of hard leaves like a wire sprouts out of it. Sometimes the leaves are collected in the tube. Spikelets forming inflorescences contain one flower. The fruit of the naughty is a grain.

SAME famous species Kickli are peristy, hairy (or hair-shaped, or tyrsa), beautiful, giant, zalessky, pebble, caucasian, volosistoliste, Clemenz, lescing, magnificent, Siberian and narrow-walled.

Some varieties of the most beautiful, filament and narrow-on entered into a culture for growing in mountaineering and drafting dry bouquets. Attract the attention of gardeners and landscape designers such Central Asian views of the pall, like Mastlifica, Longiplutnosa, Lipskyi and Lingua. And the view of the Pickle Esparto, or Stipa Tenacissima serves as a raw material for artificial silk and paper.

Canary.

Canary (Lat. Phalalaris) - The genus of grassy cereal plants, which includes about 20 species common in all parts of the world, except Antarctica. They grow these herbs and in arid areas, and on the swamps.

His scientific name is harmless in appearance, but hazardous herba received in honor of the mythological hero of Falaris, who the residents elected the king and entrusted him the temple of Zeus in Agrigente. Falaris, taking advantage of the trust of the townspeople, turned into a bloodthirsty despot, who promoted the cannibalism, fascinated by babies and grilled enemies in the bronze bull, as in the brazier. Residents rebelled against Falaris, and he was graduated from his fate of his enemies - he was roasted in a bull.

In the culture, only one kind of kind is grown - a long-term divertier cane (Phalalaris ArundaCea), or silk herb. In the height, this plant reaches one meter, he has narrow long striped leaves and inconspicuous small cooled top-shaped inflorescences. Rhizome at the two-seater Czczuye, located in the soil horizontally. At a distance of 1.5-2 m at rhizome, urine roots are developing, from which the turns of silk herb are growing. This species has several voyage varieties that differ in the contrast intensity of a white-pink strip, light yellow or white color on a green background.

Other types of canary leaves green and low-digging. In addition, species living on wet meadows are invasive, and some of them contain an alkaloid gramist, capable of hitting the nervous system of grazing sheep.

Properties of cereal plants

The fruits of cereal crops are pseudomonocrils, that is, the grains, the film-shaped spinner whose firmly adjacent to the seed, and sometimes sticks with a sperm. Grains of cereals contain a lot of starch and protein, and the grains of some plants include kumarins and essential oils.

The cereals are ancient cultural plants, which produce essential products - flour, cereals, sugar, livestock feed, and also construction Materials and fibers, and wild creeks are used as livestock feed.

When growing cereals, it is necessary to observe the crop rotation and the correct time of sowing. Winter subspecies of cereals sow at the end of summer or at the beginning of autumn, trying to have time before the start of persistent frosts. In order to start growing and developing, winter grains need reduced temperatures - from 0 to 10 ºC. Surround grains pass the first stages of development at a temperature of from 10-12 to 20 ºC, therefore they sow them in the spring. Winter grades of cereals are more productive, since they use the batteries, as well as the winter and spring moisture reserves. Winter varieties are sowed after seeded crops, for example, after legumes, as well as in pure pairs. It is better to sow yarre after the wicked, winter, leguminous crops and perennial herbs.

The main application of fertilizer is carried out in the fall, under chilly processing: granulated nitrogen and phosphoric fertilizers contribute to the ranks during sowing. Spring cereals also require nitrogen or nitrogen-phosphoric feeding.

Decorative cereals, which are about 200 species, grown on alpine GorkiIn rockers, they form flower beds, reservoirs, landslide large spaces. They sow them mainly at open solar sites, although they grow in half. The main advantage of decorative cereals is that they are able to decorate a plot and in summer, and in winter. Perennials breed vegetatively - dividing bushes, although it is quite applicable and seed method. The pests of the cereals are almost not amazed, only the thoughts and mites can cause them - sucking insects, from which they get rid of acaricidal preparations. Spring care for decorative perennial cereals It consists primarily in the trimming of dried stems, and you need to work in gloves, because the leaves from cereals are hard and sharp. In order for the plants to do not scatter their seeds on the site, it is advisable to remove the pigs in advance.