Introduction
Introduction
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Introduction of Small Grain
Introduction of Small Grain
Small grains are a vital component of global agriculture. These grains typically have small seeds. Small grains include staples like wheat, rice, barley, oats, and rye (1). Their cultivation dates back thousands of years and continues to be a cornerstone of diets around the world.
Small grains are prized for their versatility, adaptability to diverse climates, and nutritional value. They are rich sources of carbohydrates, proteins, vitamins, and minerals, forming the foundation of many diets (2). Additionally, they serve as key ingredients in various food products, from bread and pasta to breakfast cereals and beverages.
Wheat
Wheat
Wheat is a kind of foundational cereal grain originating from the ancient Near East. Its nutritional richness and versatility have made it indispensable in various cuisines, from bread to pasta. Humans have developed high-yielding wheat as an advancement in agriculture. Wheat has become a necessary grain that ensures food security worldwide. Culturally, wheat holds profound significance, woven into traditions and celebrations across cultures. As we navigate challenges and changes, wheat remains a symbol of sustenance and adaptability, essential for the future of humanity (3).
Figure 1: Some kinds of wheats
Figure 1: Some kinds of wheats
Figure 2: The structure and nutrition of Wheat Kernel
Figure 2: The structure and nutrition of Wheat Kernel
Here is a video that helps you get to know the wheat better!
Background
Background
Farmers harvesting the wheat by hand.
Farmer inspecting the growth of his wheat crop.
Figure 3: Farmers harvesting and inspecting wheat by hand. The structure and nutrition of Wheat Kernel
Figure 3: Farmers harvesting and inspecting wheat by hand. The structure and nutrition of Wheat Kernel
Wheat production in China dates back thousands of years, with archaeological evidence suggesting cultivation as early as 2,500 BC. However, significant advancements in wheat cultivation occurred during the Han dynasty (206 BC – 220 AD), when improved irrigation techniques and crop rotation methods were introduced (4). Throughout history, wheat has been a staple crop in China, particularly in the northern regions where climatic conditions are suitable for its cultivation. During periods of dynastic rule, the government often played a central role in promoting and regulating wheat production to ensure food security (4).
In modern times, wheat production in China has seen substantial growth, aided by advancements in agricultural technology, irrigation infrastructure, and crop breeding. China is now one of the world's largest producers of wheat, with its production primarily concentrated in the northern provinces such as Shandong, Henan, and Hebei (5). Government policies, market demand, and technological innovations continue to shape the trajectory of wheat production in China, with a focus on increasing yields, improving quality, and sustainability practices.
Wheat is a significant component of the everyday diet in China, especially in the northern regions where wheat-based staples like noodles, steamed buns (mantou), and dumplings are widely consumed. Wheat products are a dietary staple for many Chinese people, providing a source of carbohydrates and essential nutrients.
References:
Moss, Neil, and Euie J. Havilah. "Annual Forage and Pasture Crops – Establishment and Management." Encyclopedia of Dairy Sciences, edited by Paul L.H. McSweeney and John P. McNamara, 3rd ed., Academic Press, 2022, pp. 711-731.
Borneo, Rafael, and Alberto Edel León. “Whole grain cereals: functional components and health benefits.” Food & function vol. 3,2 (2012): 110-9. doi:10.1039/c1fo10165j
Britannica, The Editors of Encyclopaedia. "wheat". Encyclopedia Britannica, 31 Mar. 2024, https://www.britannica.com/plant/wheat. Accessed 18 April 2024.
Cheung, Christina. “Why Did Chinese Farmers Switch to Wheat?” Sapiens.org, 20 November 2019, https://www.sapiens.org/archaeology/chinese-farmers/.
Hongjie Li, Yang Zhou, Wenli Xin, Yiqin Wei, Junling Zhang, Lilei Guo,
Wheat breeding in northern China: Achievements and technical advances, The Crop Journal, Volume 7, Issue 6, 2019, Pages 718-729, ISSN 2214-5141, https://doi.org/10.1016/j.cj.2019.09.003.
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