Grain

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A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption.^[1] A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, the grain market is a major global commodity market that includes crops such as maize, rice, soybeans, wheat and other grains.

Grains and cereal are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called grains if they resemble caryopses. For example, amaranth is sold as "grain amaranth", and amaranth products may be described as "whole grains". The pre-Hispanic civilizations of the Andes had grain-based food systems, but at higher elevations none of the grains was a cereal. All three grains native to the Andes (kaniwa, kiwicha, and quinoa) are broad-leafed plants rather than grasses such as corn, rice, and wheat.^[2]

This section is an excerpt from Cereal.[edit]

A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat and quinoa, are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres.

Cereals were domesticated in the Neolithic, some 8,000 years ago. Wheat and barley were domesticated in the Fertile Crescent; rice was domesticated in East Asia, and sorghum and millet were domesticated in West Africa. Maize was domesticated by Indigenous peoples of the Americas in southern Mexico about 9,000 years ago. In the 20th century, cereal productivity was greatly increased by the Green Revolution. This increase in production has accompanied a growing international trade, with some countries producing large portions of the cereal supply for other countries.

Cereals provide food eaten directly as whole grains, usually cooked, or they are ground to flour and made into bread, porridge, and other products. Cereals have a high starch content, enabling them to be fermented into alcoholic drinks such as beer. Cereal farming has a substantial environmental impact, and is often produced in high-intensity monocultures. The environmental harms can be mitigated by sustainable practices which reduce the impact on soil and improve biodiversity, such as no-till farming and intercropping.

• finger millet
• fonio
• foxtail millet
• Japanese millet
• Job's tears
• kodo millet
• maize (corn)
• millet
• pearl millet
• proso millet
• sorghum

• barley
• oats
• rice
• rye
• spelt
• teff
• triticale
• wheat
• wild rice

Starchy grains from broadleaf (dicot) plant families:

• amaranth (Amaranth family) also called kiwicha
• buckwheat (Smartweed family)
• chia (Mint family)
• quinoa (Amaranth family, formerly classified as Goosefoot family)
• kañiwa

Pulses or grain legumes, members of the pea family, have a higher protein content than most other plant foods, at around 20%, while soybeans have as much as 35%. As is the case with all other whole plant foods, pulses also contain carbohydrates and fat. Common pulses include:

• chickpeas
• common beans
• common peas (garden peas)
• fava beans
• lentils
• lima beans
• lupins
• mung beans
• peanuts
• pigeon peas
• runner beans
• soybeans

Oilseed grains are grown primarily for the extraction of their edible oil. Vegetable oils provide dietary energy and some essential fatty acids.^[3] They are also used as fuel and lubricants.^[4]

• black mustard
• India mustard
• rapeseed (including canola)

• safflower
• sunflower seed

• flax seed (Flax family)
• hemp seed (Hemp family)
• poppy seed (Poppy family)

This section is an excerpt from Ancient grains.[edit]

Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding. Ancient grains are often marketed as being more nutritious than modern grains, though their health benefits over modern varieties have been disputed by some nutritionists.^[5][6]

Ancient grains include varieties of wheat: spelt, Khorasan wheat (Kamut), einkorn, and emmer; the grains millet, barley, teff, oats, and sorghum; and the pseudocereals quinoa, amaranth, buckwheat, and chia.^{[5][6][7][8][9][10]} Some authors even consider bulgur and freekeh to be ancient grains,^[11] even though they are usually made from ordinary wheat. Modern wheat is a hybrid descendant of three wheat species considered to be ancient grains: spelt, einkorn, and emmer.^[6][7]

Because grains are small, hard and dry, they can be stored, measured, and transported more readily than can other kinds of food crops such as fresh fruits, roots and tubers. The development of grain agriculture allowed excess food to be produced and stored easily which could have led to the creation of the first temporary settlements and the division of society into classes.^[12]

This assumption that grain agriculture led to early settlements and social stratification has been challenged by James Scott in his book Against the Grain.^[13] He argues that the transition from hunter-gatherer societies to settled agrarian communities was not a voluntary choice driven by the benefits of increased food production due to the long storage potential of grains, but rather that the shift towards settlements was a coerced transformation imposed by dominant members of a society seeking to expand control over labor and resources.

Those who handle grain at grain facilities may encounter numerous occupational hazards and exposures. Risks include grain entrapment, where workers are submerged in the grain and unable to remove themselves;^[18] explosions caused by fine particles of grain dust,^[19] and falls.

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