Cereal world production

EA Yetley, JI Rader. Folate fortification of cereal-grain products FDA policies and actions. Cereal Foods World 40 67-70, 72, 1995. 

GS Ranhotra, PM Keagy. Adding folic acid to cereal-grain products. Cereal Foods World 40 73-74, 76, 1995. 

Sorghum is the third most important cereal in the United States and of great importance in Africa and Asia, where more than half of the world production comes from. Besides traditional uses as food and feed, this crop has gained attention because of its relatively good tolerance of dry and hot cultivation conditions. 

As stated in Chapter 1, wheat is the cereal that has attracted by far the most research efforts. A good deal of this research has adopted theory from the basic sciences and more conceptual ideas have emerged for wheat than for the other cereals. Nevertheless, world production and utilization of rice and maize (corn) are of the same order as that for wheat. 

It is rather unfortunate that the term "cereals" has come to be associated with breakfast foods. The justification for this is that breakfast foods are products that are mostly made from cereals. However, products such as breads, cookies (biscuits), pastries, noodles, and pasta are usually not referred to as cereals. The more scientific definition of cereals is that they are cultivated grasses of the Gramineae family that include wheat, rice, maize (corn), barley, sorghum, oats, rye, millet, and triticale. The grain from these cereals provides a large proportion of the world s food. 

The main growing areas of coffee and cocoa shifted from their native lands as history moved on. Today, most coffee is grown in central and South America, whereas cocoa is mainly farmed in Western Africa (Ivory Coast alone is the origin of one third of all the cocoa on Earth). The annual world production is about 7.8 milhon t for coffee, and 4.1 million t for cocoa. Coffee trade is worth 7 billion a year, which ranks as number four after coal, oil and cereal grains. 

TABLE 7.1.2. World Production of Most Common Cereal Grains 1994-2003 (000 Tonnes)... 

CEREAL GRAINS. Much of the world is dependent upon calories supplied by a single cereal staple which supplies carbohydrate in the form of starch. For example, in Afghanistan and Pakistan the staple is wheat, and in Mexico and Central America it is corn (maize). In China and southeastern Asia, regions of the world with the largest population, the staple is rice. Annually, world production of these three cereals dwarfs the production of all other plant foods. American diets derive carbohydrates from wheat, corn, and rice because they appear in so many forms. Other cereal... 

World and U.S. Production of Cereal Grains Production of Beverages, Foods, and Feeds from Grains Malting (Sprouting)... 

WORLD AND U.S. PRODUCTION Of CEREAL GRAINS. The world production of cereal grain averages about 1,955 million metric tons, of which the United States accounted for 312,708,000, or 16%. Fig. C-34 shows the leading cereals grains of the world, and the annual production of each. Fig. C-35 shows the leading cereal grains of the United States, and the production of each. 

WORLD AND U.S. PRODUCTION. World production of rye is about 37 million metric tons, only about 6% of the world production of wheat, and only 2% of the world production of cereals. Rye is more important in Europe and Asia than in the western hemisphere. The Soviet Union is the leading world producer, followed by Poland, Germany, China, Canada, Czechoslovakia, Denmark, Austria, Sweden, and Spain. ... 

What solutions do you propose for the existing world food problem What is your opinion regarding cereal grain production and population growth ... 

Weizmann A process for producing acetone and //-butanol by the fermentation of carbohydrates by bacteria isolated from soil or cereals. Later work has shown that effective bacteria are Clostridium acetobutylicum and Bacillus granulobacter pectinorum. Used in Britain in World War I for the manufacture of acetone, needed for the production of cordite. Subsequently operated by Commercial Solvents Corporation in Terre Haute, IN, and in two plants in Canada. Later abandoned in favor of synthetic processes. Invented by C. Weizmann in the University of Manchester in 1915, based on earlier work at the Pastern Institute by A. Fembach and E. H. Strange (hence the alternative name Fembach-Strange-Weizmann). The money that Weizmann obtained from royalties on this process was used in founding the State of Israel, of which he was the first president. 

From a global view, plant protein sources (cereals, legumes, oilseeds, vegetables, fruits) have always been the primary source of dietary energy and protein for the majority of the world s population. In addition, in recent years, the use of vegetable protein products as sources of dietary protein, as supplements, and as extenders of more traditional animal protein sources has been increasing markedly in the developed countries. These factors are responsible for our interest in determining the effects of plant protein sources on the utilization of minerals in the human diet. 

Starch-containing plants Another potential ethanol feedstock is starch. Starch molecules are made up of long chains of glucose molecules. Hence, starch-containing materials can also be fermented after the starch molecules have been broken down into simple glucose molecules. Examples of starchy materials commonly used around the world for ethanol production include cereal grains, potatoes, sweet potatoes and cassava. Typical cereal grains commonly used for ethanol production in the EET are rye and wheat. 

One of the factors that has allowed the rapid post-WW2 expansion of the com starch processing indnstry has been rising agricultural productivity resulting in a steady increase in per capita cereal prodnction, despite the rising world population (Figure 4.5). By the year 2000, starch production estimates are for about 900x10 ton/a, about 75% from com, and with a (1990) value of 80 /ton Also over the... 

Figure 4.5 Average supply of cereal grain in kilogram per world inhabitant over the period 1961-1979. From J.Mackay (1981). Cereal production. In Cereals A Renewable Resources. Theory and Practice, pp. 5-23. Eds Y.Pomeranz and L.Munck. St Paul, Minn, USA American Association of Cereal Chemists.

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