Professional Documents
Culture Documents
HAROLD CORKE
University of Hong Kong, Hong Kong, People’s Republic of China
KOUSHIK SEETHARAMAN{
JON FAUBION
Kansas State University, Manhattan KS, USA
{
deceased
The following articles are US government works in the public domain and are not subject to copyright:
No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including
photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on
how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as
the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions.
This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted
herein).
Notice
Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in
research methods, professional practices, or medical treatment may become necessary.
Practitioners and researchers may always rely on their own experience and knowledge in evaluating and using any information, methods,
compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the
safety of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or
damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods,
products, instructions, or ideas contained in the material herein.
Preface xvii
Tributes to Former Co-Editors xix
Editors‘ Biography xxiii
Editorial Advisory Board xxv
Contributors xxvii
VOLUME 1
The Basics 1
The Grains that Feed the World 1
CW Wrigley, H Corke, and J Faubion
Grain and Plant Morphology of Cereals and how characters can be used to identify varieties 51
J Wyatt
Maize: Overview 99
MP Scott and M Emery
Wheat: An Overview of the Grain That Provides ‘Our Daily Bread’ 105
CW Wrigley
v
vi Contents
African Rice (Oryza glaberrima): A Brief History and Its Growing Importance in Current
Rice Breeding Efforts 140
JT Manful and S Graham-Acquaah
Barley: An Overview of a Versatile Cereal Grain with Many Food and Feed Uses 147
AM Stanca, A Gianinetti, F Rizza, and V Terzi
Grain Production and Consumption in Oceania: Australia and Pacific Countries 409
CW Wrigley and RJ French
Research Organizations of the World: Asia-Pacific, Central–South America, and Africa–Middle East 444
JH Skerritt
viii Contents
Research Organizations of the World: Global Trends and the Commercial Sector 451
JH Skerritt
VOLUME 2
Celiac Disease 83
P Koehler, H Wieser, and KA Scherf
Proteins 98
The Protein Chemistry of Cereal Grains 98
F Békés and CW Wrigley
The Enzymes Associated with Food Grains and Their Functions in Processing 138
DJ Mares, K Mrva, and GB Fincher
Carbohydrates 161
Carbohydrate Metabolism 161
RN Chibbar, S Jaiswal, M Gangola, and M Båga
Fats 248
Lipid Chemistry 248
L Day
Mycotoxins 290
MT Fletcher and BJ Blaney
Units of Grain Science and Trade: Equivalence between the US, Chinese, and Metric Units 308
W Huang and CW Wrigley
VOLUME 3
Wheat-Based Foods 1
Cereals: Overview of Uses: Accent on Wheat Grain 1
CF Morris
Breads 8
TR Moore
Noodles: Starch 64
LS Collado and H Corke
Pasta 79
M Sissons
Tortillas 90
LW Rooney and SO Serna-Saldivar
Non-wheat Foods 97
Maize: Foods from Maize 97
SO Serna-Saldivar
Contents xi
Biodiesel 245
Y Yan
The Gluten Proteins of the Wheat Grain in Relation to Flour Quality 375
F Békés, MC Gianibelli, and CW Wrigley
VOLUME 4
Wheat: Marketing 9
RL Cracknell and RM Williams
The Nature, Causes, and Control of Grain Diseases in the Major Cereal Species 74
RA McIntosh, PM Williamson, and CW Wrigley
Contaminants of Grain 83
J McLean and CW Wrigley
xiv Contents
Appendix 1. Nutrient-Composition Tables for Grains and for Grain-Based Products 433
SF Schakel, N Van Heel, and J Harnack
Appendix 2. Lists of Standardized Testing Methods for the Analysis of Grain and Grain-Based Foods 450
AR Bridges and CW Wrigley
Appendix 3. Grains, Foods, and Ingredients Suiting Gluten-Free Diets for Celiac Disease 460
JM Jones, V Zevallos, and CW Wrigley
Glossary 467
Index 491
PREFACE
The grain-producing plants are essential to life on earth. They are the primary means by which sunlight, the
primary source of the earth’s energy, is captured via photosynthesis to turn carbon dioxide and water into
carbohydrates and thus into the wider range of the biochemicals needed by all life forms.
The summary is simple:
The sun’s energy þ CO2 þ H2O
#
Grain-bearing plants
which provide:
Food, Fats, Fuel and Fiber for ourselves
Feed, Forage, Fodder for our animals
Food for Fish Farms
As its title indicates, the Encyclopedia of Food Grains concentrates on the food uses of grains, but details are also
provided about the wider roles of grains. Greater detail about the use of grains for animal feeding is already
available via the on-line Feedipedia encyclopedia (http://www.feedipedia.org/).
Worldwide, however, it is our food that is our obsession – first and foremost. We see our health (or
otherwise) to be intimately related to our diet. Therefore nutrition is a major accent of this second edition,
occupying the whole of the second volume, following the first volume’s description of the basic aspects of the
world of grains. The third and fourth volumes work their ways back up the value-added grain chain to describe
grain processing and production, thence to breeding and genetics.
The sequence of articles in the first edition (the Encyclopedia of Grain Science, 2004) followed an alphabetical
order. In contrast, the distinct ordering of articles in the second edition assembles fundamental concepts in
Volume 1 – The World of Food Grains. Moving into the later volumes, greater complexity and erudition are
evident. Thus, unusual terms such as “Transcriptomics”, “Aeciospore” and “Allelopathy” are more likely to be
found in later volumes than in the first. In any case, reference to the glossary and the index should help in
elucidating such terms.
This second edition is a considerable expansion on the content of the first edition, with its three print volumes
and 168 articles. Now, some twelve years later, the four print volumes of the Encyclopedia of Food Grains provide
xvii
xviii Preface
216 articles, many newly written for the new edition. Those articles that have been reprinted from the first
edition have been updated. In all cases, authors and reviewers are world renowned experts in their respective
fields.
This second edition has been more than three years in its development. In the early stages, the editors were
Harold Corke, Chuck Walker and Colin Wrigley (the three editors of the first edition). Sadly in 2012, Chuck
Walker passed away, leaving a gap that was difficult to fill.
Chuck was replaced by Koushik Seetharaman, who worked avidly in developing the concepts for this second
edition, including his contributions to a meeting of the editors and Elsevier staff in Sydney, January, 2013.
Sadly, Koushik suffered a heart attack in June, 2014. However, his contributions to the second edition during
this critical development stage were such that Elsevier decided that his name should remain as a co-editor.
Tributes to Professors Walker and Seetharaman are provided below.
In July, 2014, Professor Jon Faubion was appointed as a co-editor. Dr Faubion is the Charles Singleton
Professor of Baking and Cereal Science in the Department of Grain Science, Kansas State University. He is a
more than worthy replacement under such tragic circumstances.
The production of an encyclopedia involves a wide range of experts with expertise in a diversity of areas of
knowledge. We acknowledge with grateful thanks the groups of contributors:
• Members of the Editorial Advisory Board;
• Authors who have shared their special knowledge and experience;
• Elsevier staff who have provided extensive advice and administrative services, especially Donna de
Weerd-Wilson, Simon Holt and Rachel Gerlis (successive Supervisory Staff) and Gemma Tomalin,
Gemma Taft, Joanne Williams and Mark Harper (successive Content Project Managers).
The Editors
Harold Corke, Jon Faubion, Koushik Seetharaman, and Colin Wrigley
TRIBUTES TO FORMER CO-EDITORS
Chuck Walker was one of the three editors of the first edition of Elsevier’s Grains
Encyclopedia (the Encyclopedia of Grain Science, 2004). He was again appointed
as an editor of this second edition. He participated in the planning stages for the
second edition until his untimely death on 26 April 2012. At the time of his
death, Chuck was a Professor Emeritus at the Department of Grain Science and
Industry at Kansas State University, Manhattan, KS, USA.
Charles Eugene Walker was born on 17 December 1936, in Winterset, Mad-
ison county, IA, USA, during the great depression. He was the eldest child of
Albert Cecil and Bessie Irene Headley Walker, poor farmers in Winterset, Mad-
ison county, IA, USA. He walked more than a mile to attend rural one-room
grammar schools in Warren county and graduated from high school in New
Virginia, IA, USA.
Better known as ‘Chuck’ in later life, Dr Walker received a BS degree in
Chemical Engineering from Iowa State University, Ames, IA, USA, in May 1959. At a ‘mixer’ party in the fall
of 1957, he met Shannon Rose Philp, a pretty freshman student from Loup city, NE, USA. This was just after a
summer spent working alone on a fire-lookout tower for the US Forest Service, in the wilds of Clearwater
National Forest, in Northern Idaho. They were married on 1 June 1958 and she became his wife of 54 years. She
later rewarded him with two sons, Alan Eugene and Tomas Charles, and they adopted a daughter, Bekianne.
Upon graduation, Chuck worked in flour milling research at the General Mills Central Research Laboratories
in the Minneapolis area from 1959 to 1962. He then accepted a fellowship to graduate school at North Dakota
State University in Fargo from 1962 to 1965, majoring in Cereal Chemistry. Chuck received his PhD in
Chemistry in the summer of 1966. For his PhD dissertation, he developed a micro brewery and studied barley
proteins and their influence on beer quality – a rather ironic choice of topics, considering he remained a strict
teetotaler all his life.
While finishing his thesis, he joined the faculty of the North Dakota State College, Valley city, ND, USA
(1965–1974), teaching various physical science and chemistry courses to undergraduate students. Feeling the
pull of industry, he moved south to work for the Fairmont Foods Central Research Laboratory in Omaha, NE,
USA (1974–1980), where he did research, product development, and technical assistance on baking, pizza,
snack, and dairy products, eventually reaching the position of Associate Director of Research.
Dismemberment and sale of this Fortune-500 company provided him an opportunity to return to academia
at the University of Nebraska, Lincoln, NE, USA (1980–1987), where he developed a Cereal Technology
Program within the Department of Food Technology. He developed and taught various food science and
technology courses to both undergraduate and graduate students, and developed a vigorous research program.
He became Interim Department Head and Food Processing Center Director.
In December 1987, Chuck joined the Department of Grain Science and Industry at Kansas State University as
the Bakers National Educational Foundation’s Baking Science Professor. There he maintained a busy program
xix
xx Tributes to Former Co-Editors
in research, teaching, graduate student advising, publishing, traveling and consulting, specializing in baking
technology.
During his career, Chuck published more than 100 technical papers, and advised about 50 MS and PhD
graduate students. He was heavily involved in applied rheology (mixing and flow characteristics) of flour
products. In recognition of his commitment to international graduate students, Mr Roland Temme, TMCO,
Lincoln, NE, USA, established an international graduate student fellowship in his honor.
Chuck entered 50% phased-in retirement at age 65 þ in 2002 and retired in 2005, only to be hired back 1/
10-time afterward to assist with seminars and the department’s centennial recognition in 2010. He continued
to support the department’s activities on a volunteer basis.
Chuck’s research and consulting travels took him to more than a dozen countries, including many extended
trips to Australia, eventually earning permanent resident status in Australia – a country which had fascinated
him since childhood. Most of his time in Australia was spent with the Bread Research Institute in Sydney. He
also made several extended trips to China, serving as guest lecturer at ShanDong Agricultural University, Tai’An,
and at Henan University of Technology, Zhengzhou.
Chuck always commented that “the best legacy a person could leave is the knowledge he has shared.” A
significant way in which his knowledge has been shared is represented by his contributions to the first and
second editions of Elsevier’s Encyclopedia of Food Grains.
In August 2012, Koushik Seetharaman was appointed as the third editor of this
second edition of Elsevier’s Grains Encyclopedia, replacing Professor Walker.
Tragically, Koushik’s many contributions to the Encyclopedia of Food Grains were
cut short by his untimely death at 48 years in June 2014.
Koushik received his BS at the Gujarat Agricultural University, Anand, Guja-
rat, India. His MS training was at Cornell University, Ithaca, NY, USA, and his
PhD research was carried out at Texas A&M University, College Station, TX, USA.
At the time of Koushik’s appointment as encyclopedia editor (August 2012),
he was Associate Professor and Cereals Chair in the Department of Food Science
at the University of Guelph, Canada. Research in his laboratory spanned the
cereal-grain value chain, focusing on grain quality, processing and ingredient
interactions, and on consumer acceptability and health.
His research on grain quality at Guelph involved collaboration with cereal-breeding companies, grain
farmers of Ontario and local processors, by analyzing Ontario wheats for functionality and nutritional
attributes. Special accents were on antioxidant activity, and on fiber and phenolics contents. Interactions
with breeders and processor related to the chemistry, sensory properties and consumer acceptance of whole
grain products, with specific focus on red versus white wheats in different product matrices.
Koushik had a special interest in the behavior of starch in water-poor systems, such as dough and baked
products. His research group had demonstrated that the constituent polymers of wheat starch are a series of
biopolymers ranging from linear to branched, depending on several factors including genetics and growth
environment. Moreover, the proportion of these polymers further defines their functional properties.
Research funding had been provided by the Canadian Agricultural Adaptation Council with contributions
from the Ontario Cereal Industry Research Council, Kellogg, Kraft, Kraft Canada Mill, Dow AgroSciences, C&M
Seeds, Grain Farmers of Ontario and Brabender GmbH.
Several months before his death, Koushik had been appointed as an Associate Professor to the Department
of Food Science and Nutrition at the University of Minnesota, St Paul, MN, USA, there taking the position of
General Mills Cereal Chair. In that capacity, Koushik had again initiated collaborations with breeders and
geneticists, millers and processors, with a focus on what product quality means for the consumer. His research
focused on interactions of grain biopolymers – starch and gluten in particular – and the impact on processing,
product attributes and consumer health.
Tributes to Former Co-Editors xxi
His group included three postdoctoral research associates, five doctoral students and one MS student. They
were collaborating extensively with research groups around the world including University of Milan, Italy;
University of Copenhagen, Denmark; Lille University, France; ONIRIS, France; Tamilnadu Agricultural Uni-
versity, India; Iowa State University, USA; African Rice Research Institute, Benin; University of Guelph, Canada;
and Memorial University, Newfoundland, Canada.
Koushik’s research background and his collaborations placed him well to contribute to the preparation of
the grains encyclopedia, both by his our writing and via his contacts to engage world-authority contributors.
The grain-science community world-wide was shocked by Koushik’s sudden passing. Koushik left a wife
Debra Freedman and an eight-year-old son, Samuel.
Koushik’s contribution to the encyclopedia was such that Elsevier decided that his name should remain as a
co-editor even though he did not live to see the end result of his contributions.
Colin W. Wrigley’s 55 years in grain-science research have earned him international recognition in
the form of several international and Australian research awards. His work is described in about
600 research publications, including several patents, a series of eight books on Australian cereal
varieties, and many edited books. He was Editor-in-Chief of the first edition of the Encyclopedia of
Grain Science (2004).
His research interests have centered on the characterization of cereal-grain proteins in relation to
processing quality. This has involved developing new methods of protein fractionation, including
gel isoelectric focusing and its 2D combination with gel electrophoresis, leading into proteomic
mapping. Other diagnostic methods developed relate to the evaluation of grain quality in wheat
and barley, such as better methods for variety identification and for characterizing quality in starch
and sprouted grain (as co-patentee of the Rapid ViscoAnalyser). Research involvement has also
included elucidation of grain-quality variation due to environmental factors (heat stress, fertilizer
use, CO2 levels and storage conditions).
In 2009, Wrigley was appointed a Member of the Order of Australia (AM) ‘for service to primary
industry, particularly to grain science as a researcher, and to the development of methods for
improving wheat quality.’
He is currently an Honorary Professor at the University of Queensland, Brisbane, Australia.
Harold Corke is a professor in the Food and Nutritional Sciences program at The University of
Hong Kong, and a Chutian Scholar Distinguished Foreign Professor in the Glyn O. Phillips
Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan, China. In more
than 22 years in Hong Kong, he has had responsibility for teaching a diverse array of food science
courses, including the major courses Grain Production and Utilization, Food Safety and Quality
Management, Food Product Development, and general education courses Feeding the World, and
Food: Technology, Trade and Culture. He is author or co-author of 180 refereed journal articles,
and his 22 PhD graduates have gone on to successful careers in academia and industry around the
world. He is on the editorial boards of Journal of Food Composition and Analysis, LWT Food Science and
Technology and Journal of Cereal Science, and with Colin Wrigley and Chuck Walker was one of the
editors of the first edition of Encyclopedia of Grain Science, published in 2004. Corke is active in
consulting in grain processing and food safety in Asia and Eastern Europe.
Jon Faubion is the Charles Singleton Professor of Baking and Cereal Science in the Department of
Grain Science, Kansas State University. Over his 35þ year career, he has had the sole or shared
responsibility for teaching nine different cereal or food science courses at Texas A&M University,
The University of Minnesota and Kansas State. In 2011, he received the Excellence in Teaching
Award from the American Association of Cereal Chemists International. He is a senior editor of
Cereal Chemistry, and a member of the Board of Directors of the American Association of Cereal
Chemists International and an executive editor of Journal of the Science of Food and Agriculture. Prior
to rejoining the department faculty in 2005, he directed the Applied Technology and Sensory
Science Groups for the research and development arm of The Schwan Food Company.
xxiii
This page intentionally left blank
EDITORIAL ADVISORY BOARD
xxv
This page intentionally left blank
CONTRIBUTORS
E Akhunov BJ Blaney
Kansas State University, Manhattan, KS, USA The University of Queensland, St Lucia, Australia
PC Annis JE Bock
CSIRO Entomology, Canberra, ACT, Australia University of Guelph, Guelph, ON, Canada
GA Annor F Bonomi
University of Ghana, Accra, Ghana University of Milan, Milan, Italy
CA Atkins AR Bridges
The University of Western Australia, Crawley, WA, AACC International, St Paul, MN, USA
Australia
H Brinch-Pedersen
W Atwell Aarhus University, Slagelse, Denmark
Bill Atwell Consulting, Champlin, MN, USA
G Bultosa
M Båga Haramaya University, Dire Dawa, Ethiopia; Botswana
University of Saskatchewan, Saskatoon, SK, Canada College of Agriculture, Gaborone, Botswana
JS Bao W Bushuk
Zhejiang University, Hangzhou, PR China University of Manitoba, Winnipeg, MB, Canada
VJ Barthet YZ Cai
Canadian Grain Commission, Winnipeg, MB, Canada China National Seed Group, Beijing, PR China;
SA Barton Huazhong Agricultural University, Wuhan, PR China;
Oxford Agricultural Trials Ltd, Oxford, UK The University of Hong Kong, Hong Kong, PR China;
Hubei University of Technology, Wuhan, PR China
IL Batey
Sunset Cereal Services, Meadowbank, NSW, Australia EF Caldwell
AACC International, Roseville, MN, USA
F Békés
FBFD PTY LTD, Beecroft, NSW, Australia KJ Carpenter
University of California, Berkeley, CA, USA
AR Belcher
Oregon State University, Corvallis, OR, USA JC Catullo
INTA, Buenos Aires, Argentina
JN BeMiller
Purdue University, West Lafayette, IN, USA SP Cauvain
BakeTran, Witney, OX, UK
T Beta
University of Manitoba, Winnipeg, Manitoba, Canada S Ceccarelli
Via delle Begonie 2, Ascoli Piceno, Italy
JL Black
John L Black Consulting, Warrimoo, NSW, Australia GK Chandi
University of Guelph, Guelph, ON, Canada
MH Blanco
(Retired) Plant Breeder and Geneticist, Encinitas, N Chaudhary
CA, USA G. J. University of Science and Technology, Hisar, India
xxvii
xxviii Contributors
RN Chibbar JE Dexter
University of Saskatchewan, Saskatoon, SK, Canada Canadian Grain Commission, Winnipeg, MB, Canada
M Chisi B Dobraszczyk
Golden Valley Research Station, Chisamba, Zambia Reading Science Centre, Reading, UK
S Cloutier D Domingues
Agriculture and Agri-Food Canada, Ottawa, ON, General Mills Inc., Minneapolis, MN, USA
Canada
C Dowd
LS Collado General Mills Inc., Minneapolis, MN, USA
The University of the Philippines Los Banos, Laguna,
LM Duizer
Philippines
University of Guelph, Guelph, ON, Canada
NC Collins
RW Duncan
School of Agriculture Food and Wine, The University of
University of Manitoba, Winnipeg, MB, Canada
Adelaide, Glen Osmond, SA, Australia
KG Duodu
H Corke
University of Pretoria, Pretoria, South Africa
The University of Hong Kong, Hong Kong, Pokfulam,
PR China; Hubei University of Technology, Wuhan, SR Eckhoff
PR China (Retired) University of Illinois, Urbana, IL, USA
RL Cracknell M Edney
Crackers Consulting, Mount Eliza, VIC, Australia Canadian Grain Commission, Winnipeg, MB, Canada
GB Crosbie M Emery
Crosbie Grain Quality Consulting, East Fremantle, WA, Iowa State University, Ames, IA, USA
Australia
W Erskine
JS Croser University of Western Australia, Crawley, WA, Australia
University of Western Australia, Crawley, WA, Australia
WD Eustace
A Cruickshank (Retired) Kansas State University, Manhattan, KS, USA
DAFF Queensland, Warwick, QLD, Australia
A Evans
A Cuesta-Marcos Tate and Lyle, Hoffman Estates, IL, USA
Oregon State University, Corvallis, OR, USA
E Evans
MG D’Egidio The Tassie Beer Dr, Lindisfarne, TAS, Australia
Unità di ricerca per la Valorizzazione Qualitativa dei
JD Faris
Cereali, Rome, Italy
USDA-ARS Cereal Crops Research Unit, Fargo, ND,
D Dan Ramdath USA
Agriculture and Agri-Food Canada, Guelph, ON, Canada
J Faubion
P Dangi Kansas State University, Manhattan, KS, USA
G. J. University of Science and Technology, Hisar, India
AM Fehily
JK Daun Tinuviel Software, Warrington, UK
(Deceased)
T Filichkin
C David Oregon State University, Corvallis, OR, USA
ISARA Lyon, Lyon, France
GB Fincher
L Day Australian Research Council Centre of Excellence in Plant
AgResearch Ltd., Palmerston North, New Zealand Cell Walls, University of Adelaide, Glen Osmond, SA,
Australia
D Deneke
South Dakota State University, Brookings, SD, USA SP Fisk
Oregon State University, Corvallis, OR, USA
R DePauw
Agriculture and AgriFood Canada, Swift Current, SK, MT Fletcher
Canada The University of Queensland, St Lucia, Australia
Contributors xxix
RJ Fletcher A Gunaratne
University of Queensland, Gatton, QLD, Australia The University of Hong Kong, Hong Kong, PR China
F Fleurat-Lessard YN Guragain
INRA, Mycology and Food Safety Research Unit, Kansas State University, Manhattan, KS, USA
Villenave d’Ornon, France
RCE Guy
JA Fox Campden and Chorleywood Food Research Association,
Kansas State University, Manhattan, KS, USA Chipping Campden, UK
RJ French C Hall III
The University of Western Australia, Crawley, WA, North Dakota State University, Fargo, ND, USA
Australia
LM Hall
B Friebe University of Alberta, Edmonton, AB, Canada
Kansas State University, Manhattan, KS, USA
EG Hammond
BJ Furman Iowa State University, Ames, IA, USA
San Jose State University, San Jose, CA, USA
R Haraszi
M Gangola Campden BRI, Gloucestershire, UK
University of Saskatchewan, Saskatoon, SK, Canada
J Harnack
P Gélinas University of Minnesota, Minneapolis, MN, USA
Food Research and Development Centre, Agriculture and
D Hauge
Agri-Food Canada, Saint-Hyacinthe, QC, Canada
Grains for Health Foundation, St. Louis Park, MN, USA
SM Ghazani
AMR Hayes
University of Guelph, Guelph, ON, Canada
St. Catherine University, Lafayette, MN, USA
MC Gianibelli
PM Hayes
(Retired)
Oregon State University, Corvallis, OR, USA
A Gianinetti
L Helgerson
Consiglio per la ricerca in agricoltura e l’analisi
Oregon State University, Corvallis, OR, USA
dell’economia agraria, CRA-GPG, Fiorenzuola d’Arda,
Italy RJ Henry
University of Queensland, Brisbane, QLD, Australia
BS Gill
Kansas State University, Manhattan, KS, USA D Herb
Oregon State University, Corvallis, OR, USA
JS Godber
LSU Agricultural Center, Baton Rouge, LA, USA I Herencia
Universidad Politecnica de Madrid, Madrid, Spain
A Goldstein
University of Minnesota, St. Paul, MN, USA E Hernandez
Texas A&M University, College Station, TX, USA
R Graebner
Oregon State University, Corvallis, OR, USA KB Hobson
New South Wales Department of Primary Industries,
S Graham-Acquaah
Tamworth, NSW, Australia
Africa Rice Center, Cotonou, Republic of Benin
M Hochhalter
RA Graybosch
North Dakota State University, Fargo, ND, USA
USDA-ARS, University of Nebraska Lincoln, Lincoln,
NE, USA RD Horsley
North Dakota State University, Fargo, ND, USA
S Grundas
Bohdan Dobrzanski Institute of Agrophysics of the Polish W Huang
Academy of Sciences, Lublin, Poland Jiangsu Academy of Agricultural Sciences, Nanjing,
PR China; Jiangnan University, Wuxi, Jiangsu, PR China
TJ Gulya
USDA-ARS, Northern Crop Science Laboratory, Fargo, Y Huang
ND, USA China Agricultural University, Beijing, PR China
xxx Contributors
V Humphrey-Taylor P Koehler
(Retired) New Zealand Institute for Crop Food Research Deutsche Forschungsanstalt für Lebensmittelchemie,
Limited, Christchurch, New Zealand Leibniz Institut, Freising, Germany
T Hymowitz R Korczak
University of Illinois at Champaign-Urbana, Urbana, University of Minnesota, St. Paul, MN, USA
IL, USA
SG Krattinger
S Iametti University of Zurich, Zurich, Switzerland
University of Milan, Milan, Italy
L Krishnamurthy
C Isaak International Crops Research Institute for the Semi-Arid
University of Manitoba, Winnipeg, MB, Canada Tropics, Patancheru, Andhra Pradesh, India
MS Izydorczyk S Kumar
Canadian Grain Commission, Winnipeg, MB, Canada International Center for Agricultural Research in the Dry
Areas (ICARDA), Rabat, Morocco
P Jacques
Tufts University, Boston, MA, USA OR Larroque
CSIRO Agriculture Flagship, Canberra, Australia
S Jaiswal
University of Saskatchewan, Saskatoon, SK, Canada JW Lawton
J Jane (Retired) ARS-USDA
Iowa State University, Ames, IA, USA EA Lee
LA Johnson University of Guelph, Guelph, ON, Canada
Iowa State University, Ames, IA, USA EC Leonard
JM Jones AgriKnowHow, Maitland, SA, Australia
St. Catherine University, Arden Hills, MN, USA JS Li
A Juhász China Agricultural University, Beijing, PR China
Centre for Agricultural Research of the Hungarian WD Li
Academy of Sciences, Martonvásár, Hungary Shanxi University, Taiyuan, PR China
BO Juliano Z Li
Philippine Rice Research Institute Los Baños, Laguna, CSIRO Food Futures National Research Flagship,
Philippines Canberra, ACT, Australia; CSIRO Plant Industry,
RS Kadan Canberra, ACT, Australia
(Deceased)
R Lindberg
GP Kadkol Minneapolis Heart Institute Foundation, Minneapolis,
NSW Department of Primary Industries, Calala, NSW, MN, USA
Australia
MG Lindhauer
LW Kannenberg Max Rubner-Institut (MRI), Detmold, Germany
University of Guelph, Guelph, ON, Canada
K Liu
TN Khan Agricultural Research Service, US Department of
University of Western Australia, Crawley, WA, Australia Agriculture, Aberdeen, ID, USA
BS Khatkar Q Liu
G. J. University of Science and Technology, Hisar, India Agriculture and Agri-Food Canada, Guelph, ON, Canada
JG Kling S Lu
Oregon State University, Corvallis, OR, USA National Chung Hsing University, Taichung, Taiwan
EJ Knights OM Lukow
New South Wales Department of Primary Industries, Agriculture and Agri-Food Canada, Winnipeg, MB,
Tamworth, NSW, Australia Canada
Contributors xxxi
BL Ma NJ Mendham
Agriculture and Agri-Food Canada, Ottawa, ON, University of Tasmania, Hobart, TAS, Australia
Canada
R Menon
C-Y Ma The General Mills Bell Institute of Health and Nutrition,
The University of Hong Kong, Hong Kong, PR China Minneapolis, MN, USA
A MacLeod TE Michaels
Canadian Grain Commission, Winnipeg, MB, Canada University of Minnesota, St. Paul, MN, USA
L MacLeod DM Miskelly
Dairy Innovation Australia, Werribee, VIC, Australia Westcott Consultants P/L, Goulburn, NSW, Australia
CK Madsen
CS Moffat
Aarhus University, Slagelse, Denmark
Curtin University, Bentley, WA, Australia
RJ Mailer
ES Monyo
Australian Oils Research, Lambton, NSW, Australia
ICRISAT, Nairobi, Kenya
JT Manful
Africa Rice Center, Cotonou, Republic of Benin TR Moore
AIB International, Manhattan, KS, USA
AG Marangoni
University of Guelph, Guelph, ON, Canada MK Morell
International Rice Research Institute, Los Baños,
DJ Mares Philippines
University of Adelaide, Glen Osmond, SA, Australia
CF Morris
L Marquart USDA-ARS Western Wheat Quality Laboratory,
University of Minnesota, St. Paul, MN, USA; Grains for Pullman, WA, USA
Health Foundation, St. Louis Park, MN, USA
LA Morrison
A Marti
Oregon State University, Corvallis, OR, USA
Università degli Studi di Milano, Milan, Italy
B Maschoff WK Mousa
Grains for Health Foundation, St. Louis Park, MN, USA University of Guelph, Guelph, ON, Canada; Mansoura
University, Mansoura, Egypt
A Mathiowetz
University of Minnesota, St. Paul, MN, USA; Rochester, K Mrva
MN, USA University of Adelaide, Glen Osmond, SA, Australia
JJ Mayko L Munck
Canola Council of Canada, Mundare, AB, Canada University of Copenhagen, Frederiksberg C, Denmark
CM McDonough R Munns
Texas A&M University, College Station, TX, USA CSIRO Agriculture, Canberra, ACT, Australia; The
University of Western Australia, Crawley, WA, Australia
RA McIntosh
The University of Sydney, Cobbitty, NSW, Australia PA Murphy
Iowa State University, Ames, IA, USA
JD McKeehen
Cereal Partners Worldwide, Minneapolis, MN, USA ED Nafziger
J McLean University of Illinois, Urbana, IL, USA
The University of Newcastle, Callaghan, NSW, Australia SC Nelson
PBE McVetty AACC International (AACCI), St. Paul, MN, USA
University of Manitoba, Winnipeg, MB, Canada T Nleya
B Meints South Dakota State University, Brookings, SD, USA
Oregon State University, Corvallis, OR, USA
L O’Brien
A Meldrum The University of Sydney, Narrabri, NSW, Australia;
Pulse Australia, Perth, WA, Australia Solheimar Pty Ltd, Narrabri, NSW, Australia
xxxii Contributors
DK O’Toole I Rajcan
City University of Hong Kong, Hong Kong, PR China University of Guelph, Guelph, ON, Canada
EA Oelke L Ramsden
University of Minnesota, St. Paul, MN, USA University of Hong Kong, Hong Kong, PR China
RP Oliver KD Rausch
Curtin University, Bentley, WA, Australia University of Illinois at Urbana–Champaign, Urbana, IL,
USA
DE Ortiz
W. K. Kellogg Institute, Battle Creek, MI, USA A Regina
MA Pagani CSIRO Food Futures National Research Flagship,
Università degli Studi di Milano, Milan, Italy Canberra, ACT, Australia; CSIRO Plant Industry,
Canberra, ACT, Australia
TS Palav
Rich Products Corporation, Buffalo, NY, USA MN Riaz
Texas A&M University, College Station, TX, USA
L Pallas
Yanco Agricultural Institute, Yanco, NSW, Australia D Richard-Molard
(Retired) INRA, Nantes, France
GH Palmer
Heriot-Watt University, Edinburgh, UK F Rizza
Consiglio per la ricerca in agricoltura e l’analisi
RG Palmer dell’economia agraria, CRA-GPG, Fiorenzuola d’Arda,
Iowa State University, Ames, IA, USA Italy
RF Park MJ Robertson
The University of Sydney, Narellan, NSW, Australia CSIRO Sustainable Ecosystems, St. Lucia, QLD,
GM Paulsen Australia
Kansas State University, Manhattan, KS, USA LW Rooney
LC Paulson Texas A&M University, College Station, TX, USA
The Bama Companies, Tulsa, OK, USA WL Rooney
DS Petterson Texas A&M University, College Station, TX, USA
Department of Agriculture, Nedlands, WA, Australia CM Rosell
RA Porter Institute of Agrochemistry and Food Technology (IATA-
University of Minnesota-NCROC, Grand Rapids, CSIC), Paterna, Valencia, Spain
MN, USA AS Ross
L Privalle Oregon State University, Corvallis, OR, USA
Bayer CropScience, Research Triangle Park, Durham, SJ Roy
NC, USA School of Agriculture Food and Wine, The University of
KV Probst Adelaide, Glen Osmond, SA, Australia
Kansas State University, Manhattan, KS, USA; Grain HD Sapirstein
Processing Corporation, Muscatine, IA, USA University of Manitoba, Winnipeg, MB, Canada
KJ Quail AK Sarkar
Grain Growers Limited, North Ryde, NSW, Australia Canadian International Grains Institute, Winnipeg, MB,
RCN Rachaputi Canada
University of Queensland, Kingaroy, QLD, Australia
A Sarker
H Rahman International Center for Agricultural Research in the Dry
University of Alberta, Edmonton, AB, Canada Areas (ICARDA), New Delhi, India
S Rahman SK Sathe
Monash University Malaysia, Bandar Sunway, Malaysia Florida State University, Tallahassee, FL, USA
MN Raizada SF Schakel
University of Guelph, Guelph, ON, Canada University of Minnesota, Minneapolis, MN, USA
Contributors xxxiii
KA Scherf VA Solah
Deutsche Forschungsanstalt für Lebensmittelchemie, Curtin University, Perth, WA, Australia
Leibniz Institut, Freising, Germany
AM Stanca
MP Scott University of Modena and Reggio Emilia, Reggio Emilia,
Iowa State University, Ames, IA, USA Italy
K Seetharaman FL Stoddard
(Deceased) University of Helsinki, Helsinki, Finland
GJ Seiler K-C Tan
USDA-ARS, Northern Crop Science Laboratory, Fargo, Curtin University, Bentley, WA, Australia
ND, USA
AS Tatham
SO Serna-Saldivar Cardiff Metropolitan University, Cardiff, UK
Centro de Biotecnologı´a FEMSA, Escuela de Ingenierı´a y
JRN Taylor
Ciencias, Monterrey, Mexico
University of Pretoria, Hatfield, South Africa
S Shea Miller
V Terzi
Eastern Cereals and Oilseeds Research Centre,
Consiglio per la ricerca in agricoltura e l’analisi
Agriculture and Agri-Food Canada, Ottawa, ON,
dell’economia agraria, CRA-GPG, Fiorenzuola d’Arda,
Canada
Italy
DB Sheats
K Tiefenbacher
St. Catherine University, St. Paul, MN, USA
(Retired)
PR Shewry
VK Tiwari
Rothamsted Research, Harpenden, UK; University of
Kansas State University, Manhattan, KS, USA
Reading, Reading, UK
SM Tosh
RD Shillito
Agriculture and Agri-Food Canada, Guelph, ON, Canada
Bayer CropScience, Durham, NC, USA
P Tosi
JP Shroyer
University of Reading, Reading, UK
Kansas State University, Manhattan, KS, USA
LC Trugo
KJ Shroyer
Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Kansas State University, Manhattan, KS, USA
SE Ulrich
Qingyao Shu
Washington State University, Pullman, WA, USA
Zhejiang University, Hangzhou, PR China
EH Unger
KHM Siddique
Eagle Rock Solutions, Inc., Idaho Falls, ID, USA
University of Western Australia, Crawley, WA, Australia
PV Vadlani
J Singla
Kansas State University, Manhattan, KS, USA
University of Zurich, Zurich, Switzerland
SA Valencia-Chamorro
M Sissons
Escuela Politécnica Nacional, Quito, Ecuador
NSW Department of Primary Industries, Calala, NSW,
Australia; Tamworth Agricultural Institute, Tamworth, V Vamadevan
NSW, Australia University of Minnesota, St. Paul, MN, USA; Agriculture
and Agri-Food Canada, Guelph, ON, Canada
JH Skerritt
University of Queensland, St Lucia, QLD, Australia N Van Heel
University of Minnesota, Minneapolis, MN, USA
DJ Skylas
Grain Growers Limited, North Ryde, NSW, A Vandenberg
Australia University of Saskatchewan, Saskatoon, SK, Canada
DL Smith SK Vasal
McGill University, Ste-Anne-de-Bellevue, QC, Canada BISA, Punjab, India
xxxiv Contributors
Contents
The Grains that Feed the World
Course Structures: Based on EFG Articles
The Grain Crops: An Overview
The Grain Chain: The Route from Genes to Grain-Based Products
Taxonomic Classification of Grain Species
Grain: Morphology of Internal Structure
Grain and Plant Morphology of Cereals and how characters can be used to identify varieties
• Grains are the source of half of our food and protein Grains are responsible directly or indirectly for most of the
consumption. food we eat. The big three cereal grains (rice, wheat, and
• Current world production for all grains equals 1 kg per maize) have roles as staple foods (major daily sources of
person per day. carbohydrate-based energy) and for processing into animal
• Grains also contribute to the wider range of foods via feeds and other diverse uses such as fuel bioethanol. There
animals. has been an explosive growth in meat consumption globally,
• Major media claims about grains and health are presented as more and more people come out of poverty and enter into a
in this article. growing middle class. This is most apparent in China, where
• Some myths about grain-based foods are busted. demand for meat and other animal products (eggs and milk)
• Some claims are supported, at least in part. drives the production of maize domestically and production of
soy beans in major exporting countries (the United States,
Argentina, and Brazil).
A billion people worldwide are obese; a third of the food
Learning Objectives produced in industrialized countries is thrown away uneaten.
In this exuberant excess of food production lie many serious
• To understand the significance of grains in feeding the problems – a billion people worldwide are chronically mal-
growing human population nourished, food production competes with industry and
• To adopt a critical attitude to production and nutritional domestic usage for scarce resources of energy and water,
information about grains presented in the media and to human populations continue to increase, and food production
know how to seek and research authentic information impacts on the environment in ways that may not be sustain-
• To be motivated to pursue further topics in depth, starting able. People care about what they eat, about their health, about
with investigating relevant articles in the Encyclopedia of longevity, and about fitness.
Food Grains and going back where necessary to primary In the news media, nutrition sells; there is thus a constant
scientific research articles. output of information on topics such as gluten-free diets,
Today, we know that Jan did not control two important the wide range of elements described later in this article, espe-
factors: the sun and the air (CO2), which together produce all cially nitrogen for protein synthesis. When grain is harvested,
plant life via photosynthesis according to the following reactions: these elements are removed from the field, and they must
ultimately be replaced by some form of fertilizer.
CO2 þ H2 O þ light ! O2 þ glucose ða simple sugarÞ
However, the other essentials – sunlight, CO2, and water – are
Glucose ! carbohydrates, lignin, and cellulose readily available for free on an ongoing basis. Of course, that
ðplant componentsÞ might not be claimed for water in many dry climates. The free
claim can certainly be made for CO2 given the rising levels of
Jan Baptist lived in an age of the Aristotelian belief in four this component of our atmosphere. In fact, the sequestration of
elements: water, earth, air, and fire. Even considering these CO2 by plants is one of the many solutions for mitigating the
elements, he took into account the first two, but neglected air rising levels of CO2. There needs to be a realization of the
(CO2) and fire (sunlight). essential nature of CO2 as the source of all plant life and thus
Thus, all our food comes from these sources – sunlight, of all our food, thereby to reverse the bad press attributed to CO2.
CO2, and water – either directly in the cases of grains,
vegetables, and fruit or indirectly in the cases of animals who
eat the grain and plants. In addition, the soil does contribute Will We Run Out of Food in the Foreseeable Future?
Our reliance on the grains of cereal plants (especially wheat,
rice, and corn) is so great that they supply nearly 60% of our
In 1648, a scientist food energy and 50% of the protein consumed on Earth. Thus,
provided water only grains really do ‘stand between us and starvation.’ Grains offer
to a small tree the great advantages that they can be stored safely for long
... for 5 years periods and thus transported far from their growth sites. Grains
are adaptable with respect to the wide range of foods made
from them. Grains are also important as animal food and for
Thus, he concluded various forms of industrial processing.
that trees are made from But will we run out of food in the foreseeable future? Efforts
water! He neglected the continue to improve methods of breeding, agronomy, harve-
roles of light and CO2 sting, and processing, showing good signs that grain produc-
tion and quality will continue to increase, providing for a
world of hungry people. The production and yield of wheat
have tripled in the past 40 years, as explained in the Wheat
Overview article (The Cereal Grains: Wheat: An Overview of
Figure 2 The experiment of Belgian scientist, Jan Baptist van Helmont, the Grain That Provides ‘Our Daily Bread’). Furthermore,
seeking to determine what plants are made from. Figure 3 shows how there is an ongoing increase in the
2400 600
2200 400
2000 200
1800 0
2004/05 2006/07 2008/09 2010/11 2012/13 2014/15
f’cast
Figure 3 The past decade of production and utilization of cereal grains. Source: FAOSTAT.
4 THE BASICS | The Grains that Feed the World
370 14.3
350
14.1
ppm 330
CO2 °C
310 CO2 °C 13.9
290
13.7
270
250 13.5
1000 1100 1200 1300 1400 1500 1600 1700 1800 1900 2000
Year
Figure 4 Increasing temperatures and levels of carbon dioxide promise increasing grain yields due to the carbon-fertilizer effect.
worldwide production of cereal grains, also including maize, stresses of over 35 C during grain filling. However, there are
rice, barley, and other grass-related grains. The future therefore indications that some wheat genotypes are available that
looks hopeful. provide stable grain quality despite such heat-stress condi-
However, we still have great inequalities in food supply in tions, thereby opening up promising research directions. So,
terms of grains. Although current world production for all considerable research effort is concentrated on breeding for
grains is equivalent to 1 kg per person per day, there is still changed growth conditions (see articles Agronomy of Grain
hunger because some of this great volume of grain serves alter- Growing: Implication of Climate Changes; Sustainable Grain
native important nonfood purposes, such as animal feed and Production and Utilization; Wheat: Biotrophic Pathogen Resis-
industrial uses. The greatest problem, however, is that the major tance; Genetics of Grains: Abiotic Stress Genes and Mecha-
sites of production are distant from the major sites of need, and nisms in Wheat; The Cereal Grains: An Overview of the Family
those in need lack the resources to access the excess grain. of Cereal Grains Prominent in World Agriculture).
Increasing levels of carbon dioxide (Figure 4) offer the
promise of increasing grain yields, but with growth conditions
changing, breeders and agronomists need to focus research on Growing Our Grains
adapting to a changing world scene.
• Organic-grown grain is superior nutritionally to other
grain. Wrong!
Climate Change and the Future of Grain Production
• GMO grain is hazardous to your health. Wrong!
Predictions of global climate change include increased levels of
carbon dioxide in the atmosphere, causing warmer tempera-
Organic Growing
tures (especially the daily minima), changed patterns of rain-
fall, and increased frequency and severity of heat-stress Organic is an adjective used with the whole range of foods and
episodes, together with decreased frost frequency and rising even fibers. The term is associated with a higher price and
sea levels. These trends imply a future of fluctuations in grain presumed higher value. It should also indicate products of
yield and quality, but overall increases in grain yield are pre- such quality and composition as are expected from growing
dicted. Rising sea levels have serious implications for many these products in the absence of chemicals, instead using nat-
low-lying rice-growing areas in Asia. ural means of farm management. Are organically grown grains,
Irrespective of arguments about causes, increases in atmo- for example, any different nutritionally from other sources of
spheric levels in carbon dioxide have been clearly demon- grain? The answer is generally no. Organic grain will look the
strated, rising from ancient levels of 150–280 to 400 ppm same as conventionally grown grain and will not likely to have
and beyond, with a predicted doubling in a century or so. more favorable nutritional content.
One consequence is the provision of carbon fertilizer, leading Organic grain is likely to have a protein content similar to
in the future to more efficient biomass production and greater that of other grains grown under similar conditions. With
yields for many grain species. However, the yield increases may respect to chemicals, the levels of pesticides and herbicides of
be largely in carbohydrate, potentially leaving reduced grain- organic grain may be less than those for conventionally grown
protein levels. The fertilizing effects of carbon dioxide are grain, but the latter are still required to have such compounds
more significant at higher temperatures, the other major effect at levels below the minimum residue levels. A report by the UK
predicted to accompany the global climate challenge. For Crop Protection Association found “lower levels of pesticide
wheat, the increases in temperature are also expected to affect residues in organic produce when compared to conventional”
potential dough-forming properties. Temperatures in the range but “these differences are relatively small, for example, a typical
15–30 C during grain filling have been shown to provide residue of 0.1 mg/kg is equivalent to a fly on a ten-ton truck.”
optimal dough strength, but grain with weaker dough quality The encyclopedia’s article on organic grain points out that
is produced when plants are subjected to a few days of heat the great advantage of organic farming is the benefit to land
THE BASICS | The Grains that Feed the World 5
use and the environment (see articles Agronomy of Grain Grow- on the actual composition of GM food and the actual effects
ing: Organic Grain Production and Food Processing; Sustainable of GM plant and animal agricultural practices (see articles
Grain Production and Utilization; Food Grains and the Con- Food Grains and the Consumer: Genetically Modified Grains
sumer: Labelling of Grain-Based Foods). and the Consumer; Genetics of Grains: Detection of Geneti-
cally Modified Grains; Development of Genetically Modified
Grains; The Cereal Grains: Maize: Overview; The Oilseeds:
Genetically Modified Organisms Cottonseed: Overview; Canola: Overview; Soybean:
It is well over a century since grain scientists commenced the Overview).
now usual practice of cross pollination to combine the benefits of
one parental line with those of another. Previously, plant
improvements had involved the selection of promising plants Grains, Our Health, and the Media
(by appearance) from the common mix of plants in the field.
Cross pollination greatly extended the genetic variability of popu- What can we believe? We all know that the French queen Marie
lations from which to select promising new genotypes for use in Antoinette (Figure 5) famously declared “Let them eat cake”
developing new improved varieties. However, this approach to when she was told that her starving subjects were clamoring for
plant breeding is limited because cross pollination is generally bread. Wrong!
restricted to plants of the same genus, perhaps even the same The saying is stuck in historical tradition because it has been
species. Thus, for example, it is not possible to source genetic a convenient précis of the aristocratic arrogance of the times
resistance to a disease from beyond the target grain species. preceding the French revolution (1789–99). However, the line
In recent decades, this limitation has been removed by the about eating cake was actually written in the mid-1760s when
introduction of genetic engineering techniques, permitting not Marie Antoinette was a young girl living in Austria. It appears in
only very precise inter-genus transfer of genes but also the target- a work entitled Confessions written by Jean-Jacques Rousseau.
ing of single genes or groups of genes for transfer from unrelated Furthermore, much has been lost in translation. The word
genera (which could, e.g., be as distant as a fish and a different ‘cake’ is a mistranslation of the French brioche that is a pastry
plant). The improved plant or animal that carries functional with tender crumb made with generous inclusion of egg and
genes from an unrelated genus (a gene transfer that could not butter, hardly like our general concept of ‘cake.’ The linkage to
happen in nature) is termed genetically modified (GM). Many Marie Antoinette has been attributed to Jean-Baptiste Alphonse
improved grain genotypes have been introduced into agricul- Karr (1808–90), who wrote it 50 years after her death.
tural production on a very large scale. Such improvements may How does it happen that society accepts the authenticity of
include not only agronomic and disease benefits but also a phrase or story even though it is just plain wrong? The ‘Let
improvements in nutritional value. The major crops involved them eat cake’ story may be no more than a trivial error of
for large-scale production are maize, soybean, canola, and cot- history. More important are the multitude of other errors and
ton. In the case of GMO cotton especially, there has been great misconceptions in the public mind. To the extent that this
environmental benefit of reduced use of insecticides. There are misinformation affects our way of life and our personal well
GMO variations of many other grain crops, such as golden rice,
GM to contain beta-carotene, a source of vitamin A.
There has been political/philosophical/activist and con-
sumer resistance to the benefits offered by GMO technology,
such that the range of GMO grains has been restricted and the
potential benefits have not yet become available. For example,
there is thus no widespread cultivation of GMO wheat, barley,
or rice. Much of the scientific evidence presented on the poten-
tial harm of GM foods is simply spurious, generated with
disregard to normal experimental practices, and with results
predetermined by a bias on the part of the authors. In conse-
quence of consumer resistance, the spread of GMO grains has
been restricted to some countries and regions – mainly to the
Americas. In Argentina, for example, many farmers grow two
crops a year – wheat and GMO soy. As the soy is herbicide-
resistant, weeds are eliminated during the soy-growth phase,
and the subsequent wheat crop is harvested free of weed seeds.
Much of Europe and Africa has been far more circumspect
about permitting introduction of GM grains. There is a valid
and essential ongoing public debate to be made about the
ownership or intellectual property basis of genetic resources
that underpin GMO production. There is valid unease about
the potentially excess control that a few biotechnology compa-
nies may exert on world agriculture. There are also arguments
to be made about the environmental impacts – both positive
and negative – of all forms of agriculture, including that
involving GM plants and animals. But these arguments should Figure 5 The peasants of France were starving for lack of bread. Marie
be made on the basis of accurate and apolitical information Antoinette responded: “No bread? Then let them eat cake.” Did she?
6 THE BASICS | The Grains that Feed the World
Figure 6 This type of corn dolly is not made from corn (maize); they are
usually made from the stalks and heads of wheat, rye, triticale, and
The Encyclopedia of Food Grains: A Source of barley. This apparent misnomer arises from the use of corn to signify any
Authentic Information grain species; this connotation is still prevalent in parts of Britain,
whereas corn is used in North America to signify maize.
This encyclopedia offers authentic information about all
aspects of food grains as they relate to us – and about all • At least we know that milk and coffee are gluten-free. Not
sorts of grains: chickpeas, rice, maize, barley, quinoa, soya, necessarily.
plus buckwheat, and the real wheat (the last two grains are • Corn dollies are made from corn (maize). No, not usually!
unrelated!). The encyclopedia’s coverage takes us through the (See Figure 6.)
various stages of the breeding of grains, their growth, produc- • There are dietary imbalances in the cereal grains. Partly true!
tion, processing, and the retailing of the wide range of grain- • Spinach is the best source of iron in our diet; we know that
based foods. All these issues impact us as consumers, situated because we grew up with Popeye the Sailor Man who ate all
as we are at the culmination of the ‘grain chain’ (see article The his spinach. Wrong!
Basics: The Grain Chain: The Route from Genes to Grain-Based • Wild flax growing in New Zealand differs from cultivated
Products). Veracity for the articles is assured due to authorship flax. Correct! (See Figure 7.)
by world authorities, followed by peer review by members of • Organic-grown grain is superior nutritionally to other
the editorial advisory board, the editors, and external experts. grain. Wrong!
• GMO grain is hazardous to your health. Wrong!
Correcting Misinformation
OTHERS
ABUNDANT ELEMENTS
1.5%
PHOSPHORUS RARE
SULFUR
1.0%
POTASSIUM
SODIUM
CHLORINE
CALCIUM
MAGNESIUM
1.5% VERY RARE
IRON
FLUORINE
NITROGEN SILICON
3.0% ZINC
STRONTIUM
RUBIDIUM
LEAD
HYDROGEN
MANGANESE
10% COPPER
ULTRA RARE
ALUMINUM
CARBON CADMIUM
TIN
18% BARIUM
MERCURY
SELENIUM
IODINE
OXYGEN
MOLYBDENUM
65% NICKEL
BORON
CHROMIUM
ARSENIC
COBALT
VANADIUM
= MINERALS
Figure 8 The proportions of the chemical elements that make up our bodies. Reproduced from Bunpei Y (2012) Wonderful Life with the Elements. San
Francisco, CA: No Starch Press.
badditives. All such ingredients must be approved by the sourced from fish; they are now becoming available in grains
respective government agencies (see articles Food Grains and via new genotypes of oilseeds such as canola (Figure 13) (see
the Consumer: Fortification of Grain-Based Foods; Wheat- articles Breeding of Grains: Canola/Rapeseed: Genetics and
Based Foods: Breads; Cookies, Biscuits and Crackers: Formu- Breeding; Fats: Healthy Fats and Oils; Lipid Chemistry; The
lation, Processing and Characteristics; Flatbreads of the World; Oilseeds: Canola: Overview).
Sour Dough Technology).
Ca K Fe YOGURT
Zn Mg Mn Ca Mo K Mg
BREAD
P P I Co Na
P K Fe
FRUITS
Na CI Ca
K Mg Cu Zn
Mn
P
BUTTER
Ca Mg Na
K Co P
Se Cu
BACON AND Ca Fe K
EGGS
Na P Zn
BACON
P Cl Mg Cu
Na K S EGGS
COFFEE
BLACK PEPPER Se Fe Ca P Cr
K
Cr K S Zn Co K
Figure 9 Sources of the chemical elements in breakfast. The elements carbon, oxygen, hydrogen, and nitrogen are not included because they are in all
these foods. Reproduced from Bunpei Y (2012) Wonderful Life with the Elements. San Francisco, CA: No Starch Press.
Bread, Cereal,
Rice & Pasta
Group
6-11
SERVINGS
Why the Gluten-Free Diet? feel better. However, beyond these cases, gluten-free diet has
become a dietary fad with many adherents. The inferior quality
People who are diagnosed with celiac disease must adhere to a
of much of the gluten-free bread available is a testament to the
gluten-free diet. Celiac disease is a disease affecting all ages; the
value of gluten in bread making. Nevertheless, there are many
only treatment, a gluten-free diet, is a lifelong commitment.
substitutes for the function of gluten in the production of
There are other conditions, less well characterized, for which
gluten-free foods (Figure 14).
benefit has been obtained by the omission of gluten from the
Strict adherence to a gluten-free is difficult given the use of
diet. In these cases, perhaps, a gluten-free diet will make you
wheat, rye, triticale, and barley in many processed foods. In the
process of avoiding gluten, it may be possible that some normal
nutrient sources are also avoided with the consequent risk of
missing out on some essential nutrients. But overall, it is unlikely
that eating gluten-free diets will be damaging to your health (see
articles Appendix 3: Grains, Foods, and Ingredients Suiting
sugars, fats
Acetyl-CoA
malate [cis-aconitate]
fumarate isocitrate
succinate [oxalosuccinate]
succinyl-coA α–ketoglutarate
Figure 12 The Krebs cycle via which fats and sugars are broken down to CO2 releasing energy that is stored in compounds such as adenosine
triphosphate.
Another random document with
no related content on Scribd:
The Faithless Lover 182
Elegy 182
The Farewell 183
Sing, O sing again, lovely lark of mine 184
Wedding Gear 185
The Sale of the Braid 185
Marriage Song 186
Beggars’ Song 186
An Orphan’s Wailing 187
Conjuration of a Mother 188
Fairy Tales 189
Frost 190
The Cat, the Goat and the Ram 195
The Fox and the Peasant 198
Proverbs 199
The Eighteenth Century 203
Pososhkóv (1670-1726) 205
On Merchants 205
On the Peasantry 209
Prokopóvich (1681-1763) 211
The Spiritual Reglement 212
Funeral Sermon on Peter the Great 214
Tatíshchev (1686-1750) 218
From the “Russian History” 219
Kantemír (1708-1744) 223
To my Mind 224
Tredyakóvski (1703-1769) 230
Ode on the Surrender of Dantzig 230
Princess Dolgorúki (1714-1771) 233
From her “Memoirs” 234
Lomonósov (1711-1765) 241
Letters to I. I. Shuválov 242
Ode on the Capture of Khotín 246
Morning Meditations 252
Evening Meditations 253
Sumarókov (1718-1777) 254
The False Demetrius 255
Instruction to a Son 257
To the Corrupters of Language 260
The Helpful Gnat 260
Four Answers 261
Vasíli Máykov (1728-1778) 263
The Battle of the Zimogórans and Valdáyans 263
The Cook and the Tailor 267
Danílov (1722-1790) 269
From his “Memoirs” 269
Catherine the Great (1729-1796) 272
O Tempora 272
Prince Khlor 276
Shcherbátov (1733-1790) 287
On the Corruption of Manners in Russia 287
Petróv (1736-1799) 291
On the Victory of the Russian over the Turkish Fleet 291
Kheráskov (1733-1807) 298
The Rossiad 298
Metropolitan Platón (1737-1812) 300
What are Idolaters? 300
Address upon the Accession of Alexander I. 304
Khémnitser (1745-1784) 306
The Lion’s Council of State 306
The Metaphysician 307
Knyazhnín (1742-1791) 308
Vadím of Nóvgorod 309
Odd People 311
Princess Dáshkov (1743-1810) 316
The Establishment of a Russian Academy 316
Poroshín (1741-1769) 321
From his “Diary” 321
The Satirical Journals (1769-1774), and Nóvikov (1744- 326
1818)
From All Kinds of Things 328
Sound Reasoning Adorns a Man 329
From the Drone 332
Recipe for His Excellency Mr. Lacksense 332
The Laughing Democritos 333
From Hell’s Post 335
From the Painter 337
Fon-Vízin (1744-1792) 341
The Minor 342
An Open-Hearted Confession 351
Letters to Count Pánin 355
Kostróv (1750-1796) 358
Letter to the Creator of the Ode in Praise of Felítsa 359
Radíshchev (1749-1802) 361
Journey from St. Petersburg to Moscow 362
Ablesímov (1742-1783) 370
The Miller 370
Bogdanóvich (1743-1803) 374
Psyche. From Book I. 374
” ” ” II. 375
Derzhávin (1743-1816) 377
Ode to the Deity 379
Monody on Prince Meshchérski 382
Felítsa 385
The Waterfall 390
The Storm 391
The Stream of Time 392
Neledínski-Melétski (1752-1829) 392
To the Streamlet I’ll Repair 392
He whose Soul from Sorrow Dreary 394
Muravév (1757-1807) 395
To the Goddess of the Nevá 395
Kapníst (1757-1824) 397
The Pettifoggery 398
Obúkhovka 402
On Julia’s Death 404
Gribóvski (1766-1833) 405
From his “Memoirs” 405
Kámenev (1772-1803) 411
Gromvál 412
Ózerov (1770-1816) 418
Dimítri Donskóy 419
Prince Dolgorúki (1764-1823) 422
The Legacy 422
My Moscow Fireplace 425
Dmítriev (1760-1837) 428
The Little Dove 429
During a Thunder-Storm 430
Ermák 431
What Others Say 436
Index 441
A SKETCH OF RUSSIAN LITERATURE