Cereal Crops 

Cereal crops are a fundamental component of  global agriculture and human nutrition, playing a crucial role in sustaining populations around the world. These crops, which include staples such as wheat, rice, maize, barley and oats are cultivated primarily for their edible grains. These grains are rich in carbohydrates, making them a primary energy source for billions of people. Beyond human consumption, cereal crops are also essential for animal feed, industrial applications and even the production of alcoholic beverages.

Maize

Maize requires a soil pH of 5.8-6.0. Soil microbial activity is optimized at pH levels around 6.0, increasing nutrient cycling and biological activity. When the soil pH drops below 5.5, Mg, calcium, K and molybdenum availability falls .

Fertilization needs of Maize : Phosphorus (P) and Potassium (K) Maize crops use a small amounts of the phosphorous and potassium (potassic) fertilizers applied during the growing season. Phosphorous (P) use is 0.6 kg P205/q of grain and the potash (K) uptake is 0.5 kg K20/q of grain.

The ideal soil for growing corn is well-drained, preferably a sandy loam. Organic matter such as compost, leaves and grass clippings can be added to soil to improve its overall quality and improve drainage, particularly for heavy clay soil. Like most vegetables, corn grows best in soil with a pH between 5.8 and 6.8. Moreover, increasing cow manure compost addition rate improved soil organic matter and soil nutrients contents, thus promoting shoot growth and maize yield. However, increasing cow manure compost application depth can boost root growth, resulting in increased nutrient absorption to promote maize yield.

Economic value of maize

Maize as a crop has multiple uses but is chiefly grown for human and livestock consumption. The seeds and the cobs are used as basic raw material in various industries. The seeds are processed and converted into needed preparations, flakes, grits and pops for human consumption. Nutritionally, maize contains 60 to 68% starch and 7to 15% protein. Over 85 percent of the maize production is used as food. Most commonly used forms are as (1) Chapattis (2) porridges of various forms (iii) boiled or roasted green ears (iv) breakfast foods like corn flakes and (v) Pop corn. For the (iii) and (v) category sweet and Pop corn varieties.

Rice

Rice is cultivated differently than other grains because it is a semi-aquatic plant that requires consistent irrigation all season to grow. 

Heavy clay and silt loam soils that are often ill-suited to other crops retain water very well, making them perfect for rice. Rice is an annual grass plant that thrives in Asia and parts of Africa. It will grow in moist, boggy soil, but waterlogged soil is not essential. Most commercial rice is grown in a flooded field, called a paddy, to prevent weed seeds from germinating and overtaking the rice

Types of rice

Carolina Gold is a long-grain brown rice that has a nutty flavor and a chewy texture. Grown for more than two centuries in the Southeast United States, ‘Carolina Gold’ is available from heirloom seed suppliers.

Charleston Gold is like ‘Carolina Gold’ in flavor and texture, but the overall plants are shorter. These smaller plants are less likely to bend and fall in storms. 

Hmong Sticky is a traditional Asian variety that yields a good harvest from 4 to 5 feet tall plants.

The economic importance of rice

• The smoothed parboiled rice is called flaked rice. Flaked rice is also used for preparing various kinds of food items.
• Sake, obtained after fermentation of rice is an essential alcoholic beverage in Japan.
• Bran is an important by-product of the rice milling industry. It is used as a cattle feed in villages.
• Bran oil is used as edible oil and for the preparation of vanaspati.
• Bran is also utilised in the textile industry, leather industry.
• Bran wax is a by-product of bran oil extraction which is used in the chocolate industry and in the manufacture of lipsticks.
• Paddy husk is used as fuel.
• Paddy husk is also utilised in brick making.
• Straw is used as cattle feed, in the manufacture of strawboards and for making hats, ropes, mats, etc.

Wheat

All varieties of wheat grow best in a well-drained loamy soil. A loamy soil is one that is composed mostly of sand, silt, and a smaller amount of clay. Wheat grows best when the temperatures are warm, around from 21° to 24° C/ 70° to 75° F, but are not too hot. Wheat also needs a lot of sunshine, especially when the grains are beginning to fill out. Wheat grows best in temperatures between 21ºC/70ºF and 24ºC/75º F. Wheat cultivation requires cool climate and medium rainfall. 

The ideal temperature needed in winters for the production of this crop is 10 degree to 15 degree celsius. The ideal temperature needed in summers for the production of this crop is 21 degree to 26 degree celsius. Wheat grows best when the soil pH is between 6.0 and 7.0. 

Growing wheat at a pH below 6.0 often results in magnesium (Mg) deficiency, slower mineralization of organic nitrogen (N), reduced availability of Phosphorus (P), and increases the possibility of aluminum (Al) and manganese (Mn) toxicity. When wheat is grown on soils above a pH of 7.0, Manganese deficiency may occur. Wheat land should be limed to a pH of 6.5. Where other crops are grown in rotation, lime to the optimum pH for the most demanding crop. Nitrogen is usually the most limiting nutrient for wheat production. An inadequate N supply can greatly reduce yield and profit. 

All N fertilizer sources are equal, if applied properly. Early spring top dress applications of urea (46 percent N), ammonium nitrate (33 percent), urea-ammonium nitrate (UAN) solutions (28 percent N) and ammonium sulfate (21 percent) usually give equal results.

Economic value of wheat

• The economic importance of wheat lies in its role as a staple food crop, its contribution to food security, and its impact on trade and economic growth.
• Wheat has great economic importance as it is one of the most widely cultivated crops in the world and a basic food source for human beings. 
• It is a key component of the global food supply and plays a crucial role in ensuring food security. 
• Wheat production has been continuously improved over the years, focusing on factors such as grain yield and technological quality. 
• The properties of wheat, particularly its ability to be processed into various food products, have been greatly enhanced through research on storage proteins. 
• Additionally, wheat production contributes to the economy through trade, with many countries relying on wheat imports and exports. 
• The economic analysis of wheat production has shown that the use of pesticides, among other scientific farming measures, can contribute to achieving high yields and economic output.