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Cereal
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This article is about cereal grains in general. For breakfast cereal, see Breakfast cereal. For food grains in general, see Grain. For other uses, see Cereal (disambiguation).
Not to be confused with serial.
Various cereals and their products
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop[1] and are therefore staple crops. Edible grains from other plant families, such as buckwheat (Polygonaceae), quinoa (Amaranthaceae) and chia (Lamiaceae), are referred to as pseudocereals.
In their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate. In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial.
The word cereal is derived from Ceres, the Roman goddess of harvest and agriculture.
Contents
1 Ancient history
2 The Green Revolution
3 Farming
3.1 Planting
3.2 Harvesting
4 Production
5 Nutritional facts
6 Standardization
7 See also
8 References
9 External links
Ancient history[edit]
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2015) (Learn how and when to remove this template message)
Further information: Neolithic Revolution
Threshing of grain in ancient Egypt
Roman harvesting machine
Agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for greater organization of political power (and the creation of social stratification), as decisions had to be made regarding labor and harvest allocation and access rights to water and land. Agriculture bred immobility, as populations settled down for long periods of time, which led to the accumulation of material goods.[2]
Early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, in which many of these villages were based. There is evidence of the cultivation of figs in the Jordan Valley as long as 11,300 years ago, and cereal (grain) production in Syria approximately 9,000 years ago. During the same period, farmers in China began to farm rice and millet, using man-made floods and fires as part of their cultivation regimen.[3] Fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax.[4] The use of soil amendments, including manure, fish, compost and ashes, appears to have begun early, and developed independently in several areas of the world, including Mesopotamia, the Nile Valley and Eastern Asia.[5]
The first cereal grains were domesticated by early primitive humans.[6] About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture. Around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa.
The Green Revolution[edit]
Main article: Green Revolution
During the second half of the 20th century there was a significant increase in the production of high-yield cereal crops worldwide, especially wheat and rice, due to an initiative known as the Green Revolution.[7] The strategies developed by the Green Revolution focused on fending off starvation and were very successful in raising overall yields of cereal grains, but did not give sufficient relevance to nutritional quality.[8] These modern high yield-cereal crops have low quality proteins, with essential amino acid deficiencies, are high in carbohydrates, and lack balanced essential fatty acids, vitamins, minerals and other quality factors.[8]
Farming[edit]
A wheat field in Dorset, England
While each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the "cool-season" cereals.[citation needed] These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 °C [86 °F], but this varies by species and variety). The "warm-season" cereals are tender and prefer hot weather. Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops per year.
For the past few decades, there has also been increasing interest in perennial grain plants. This interest developed due to advantages in erosion control, reduced need for fertiliser, and potential lowered costs to the farmer. Though research is still in early stages, The Land Institute in Salina, Kansas has been able to create a few cultivars that produce a fairly good crop yield.[9]
Planting[edit]
Cereal grain seeds from left to right, top to bottom: wheat, spelt, barley, oat.
The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Rice is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as sorghum, are adapted to arid conditions.
Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season.
Winter varieties do not flower until springtime because they require vernalization: exposure to low temperatures for a genetically determined length of time. Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.
Harvesting[edit]
Threshing; Tacuinum Sanitatis, 14th century
Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die, become brown, and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.
In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, depending on the cost of labor, from combines to hand tools such as the scythe or grain cradle.
If a crop is harvested during humid weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.
In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale. Storage facilities should be protected from small grain pests, rodents and birds.
Production[edit]
The following table shows the annual production of cereals in 1961,[10] 2010, 2011, 2012, and 2013 ranked by 2013 production.[11]
Grain
Worldwide production
(millions of metric tons)
Notes
1961
2010
2011
2012
2013
Maize (corn) 205 851 888 872 1016 A staple food of people in the Americas, Africa, and of livestock worldwide; often called corn in North America, Australia, and New Zealand. A large portion of maize crops are grown for purposes other than human consumption.
Rice[12] 285 703 725 720 745 The primary cereal of tropical and some temperate regions. Staple food in most of Brazil (both maize and manioc/cassava were once more important and their presence is still stronger in some areas), other parts of Latin America and some other Portuguese-descended cultures, parts of Africa (even more before the Columbian exchange), most of South Asia and the Far East. Largely overridden by breadfruit (a dicot tree) during the South Pacific's part of the Austronesian expansion.
Wheat 222 650 699 671 713 The primary cereal of temperate regions. It has a worldwide consumption but it is a staple food of North America, Europe, Australia, New Zealand, most of the Southern Cone and much of the Greater Middle East. Wheat gluten-based meat substitutes are important in the Far East (albeit less than tofu) and said to resemble meat texture more than others.
Barley 72 124 133 133 144 Grown for malting and livestock on land too poor or too cold for wheat.
Sorghum 41 60 58 57 61 Important staple food in Asia and Africa and popular worldwide for livestock.
Millet 26 33 27 30 30 A group of similar but distinct cereals that form an important staple food in Asia and Africa.
Oats 50 20 22 21 23 Popular worldwide as a breakfast food and livestock feed. In human consumption, oats can be served as porridge as oatmeal,[13] although oats could be eaten in various different forms other than rolled oats, including unprocessed oats.[13][14]
Rye 12 12 13 15 16 Important in cold climates.
Triticale 35 14 13 14 14.5 Hybrid of wheat and rye, grown similarly to rye.
Fonio 0.18 0.57 0.59 0.59 0.6 Several varieties are grown as food crops in Africa.
Maize, wheat, and rice together accounted for 89% of all cereal production worldwide in 2012, and 43% of all food calories in 2009,[11] while the production of oats and triticale have drastically fallen from their 1960s levels.
Other cereals worthy of notice, but not included in FAO statistics, include:
Teff, an ancient grain that is a staple in Ethiopia. It is high in fiber and protein. Its flour is often used to make injera. It can also be eaten as a warm breakfast cereal similar to farina with a chocolate or nutty flavor. Its flour and whole grain products can usually be found in natural foods stores.
Wild rice, grown in small amounts in North America.
Several other species of wheat have also been domesticated, some very early in the history of agriculture:
Spelt, a close relative of common wheat.
Einkorn, a wheat species with a single grain.
Emmer, one of the first crops domesticated in the Fertile Crescent.
Durum, the only tetraploid species of wheat currently cultivated, used to make semolina.
Kamut, an ancient relative of durum with an unknown history.
In 2013 global cereal production reached a record 2,521 million tonnes. A slight dip to 2,498 million tonnes was forecasted for 2014 by the FAO in July 2014.
Nutritional facts[edit]
Assortment of dried legume foods
Some grains are deficient in the essential amino acid, lysine. That is why many vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes.
Many legumes, however, are deficient in the essential amino acid methionine, which grains contain. Thus, a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal (lentils) with rice by South Indians and Bengalis, dal with wheat in Pakistan and North India, and beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including Americans.[15] The amount of crude protein found in grain is measured as the grain crude protein concentration.[16]
Cereals contain exogenous opioid peptides called exorphins and include opioid food peptides like Gluten exorphin and opioid food peptides. They mimic the actions of endorphines because they bind to the same opioid receptors in the brain.
Standardization[edit]
The ISO has published a series of standards regarding cereal products which are covered by ICS 67.060.[17]
See also[edit]
Food portal
Chillcuring, grain ventilating process
Food price crisis
Food quality
Food safety
List of foods
Nutrition
Post-harvest losses
Pseudocereal
Pulse
Push–pull technology
Zadoks scale
References[edit]
Jump up ^ "IDRC - International Development Research Centre". IDRC - International Development Research Centre. Archived from the original on 9 June 2016.
Jump up ^ DK Jordan (24 November 2012). "Living the Revolution". The Neolithic. University of California – San Diego. Archived from the original on 29 October 2013. Retrieved 22 April 2013.
Jump up ^ "The Development of Agriculture". National Geographic. Archived from the original on 14 April 2016. Retrieved 22 April 2013.
Jump up ^ Hancock, James F. (2012). Plant evolution and the origin of crop species (3rd ed.). CABI. p. 119. ISBN 1-84593-801-1.
Jump up ^ UN Industrial Development Organization, International Fertilizer Development Center (1998). The Fertilizer Manual (3rd ed.). Springer. p. 46. ISBN 0-7923-5032-4.
Jump up ^ Serna-Saldivar, Sergio (2010). Cereal Grains: Properties, Processing, and Nutritional Attributes. p. 535. Archived from the original on 22 June 2015. Retrieved 22 June 2015.
Jump up ^ "Lessons from the green revolution: towards a new green revolution". FAO. Archived from the original on 18 May 2017. Retrieved 5 June 2017. The green revolution was a technology package comprising material components of improved high-yielding varieties (HYVs) of two staple cereals (rice and wheat), irrigation or controlled water supply and improved moisture utilization, fertilizers and pesticides and associated management skills.
^ Jump up to: a b Sands DC, Morris CE, Dratz EA, Pilgeram A (2009). "Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods". Plant Sci (Review). 177 (5): 377–89. doi:10.1016/j.plantsci.2009.07.011. PMC 2866137  . PMID 20467463.
Jump up ^ Kunzig, Robert (April 2011) The Big Idea: Perennial Grains Archived 5 October 2011 at the Wayback Machine.. National Geographic.
Jump up ^ 1961 is the earliest year for which FAO statistics are available.
^ Jump up to: a b "ProdSTAT". FAOSTAT. Archived from the original on 9 February 2012. Retrieved 26 December 2006.
Jump up ^ The weight given is for paddy rice
^ Jump up to: a b "Oats". The World's Healthiest Foods. Archived from the original on 29 June 2015. Retrieved 25 June 2015.
Jump up ^ "Types of Oats". Archived from the original on 29 June 2015. Retrieved 25 June 2015.
Jump up ^ Vogel, Steven (2003). Prime Mover – A Natural History of Muscle. W. W. Norton & Company, Inc., USA, p. 301. ISBN 039332463X.
Jump up ^ Edwards, J.S.; Bartley, E.E.; Dayton, A.D. (1980). "Effects of Dietary Protein Concentration on Lactating Cows". Journal of Dairy Science. 63 (2): 243. doi:10.3168/jds.S0022-0302(80)82920-1.
Jump up ^ International Organization for Standardization. "67.060: Cereals, pulses and derived products". Archived from the original on 31 May 2012. Retrieved 23 April 2009.
External links[edit]
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text:
God bless you
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For the song by Martha & the Vandellas, see Bless You (song).
Look up God bless you in Wiktionary, the free dictionary.
God bless you (variants include God bless or bless you[1]) is a common English expression, used to wish a person blessings in various situations,[1][2] especially as a response to a sneeze, and also, when parting or writing a valediction.[1][3]
The phrase has been used in the Hebrew Bible by Jews (cf. Numbers 6:24), and by Christians, since the time of the early Church as a benediction, as well as a means of bidding a person Godspeed.[4][5] Many clergy, when blessing their congregants individually or as a group, use the phrase "God bless you".[6]
A typical polite response after being told "bless you" in response to sneezing is to thank the person who has said it.
Origins and legends[edit]
National Geographic reports that during the plague of AD 590, "Pope Gregory I ordered unceasing prayer for divine intercession. Part of his command was that anyone sneezing be blessed immediately ("God bless you"), since sneezing was often the first sign that someone was falling ill with the plague."[7] By AD 750, it became customary to say "God bless you" as a response to one sneezing.[8]
The practice of blessing someone who sneezes dates as far back as at least AD 77, although it is far older than most specific explanations can account for.[9] Some have offered an explanation suggesting that people once held the folk belief that a person's soul could be thrown from their body when they sneezed,[9] that sneezing otherwise opened the body to invasion by the Devil or evil spirits,[10][11] or that sneezing was the body's effort to force out an invading evil presence.[9] In these cases, "God bless you" or "bless you" is used as a sort of shield against evil.[12] The Irish Folk story "Master and Man" by Thomas Crofton Croker, collected by William Butler Yeats, describes this variation.[13] Moreover, in the past some people may have thought that the heart stops beating during a sneeze, and that the phrase "God bless you" encourages the heart to continue beating.[9][10][11]
In some cultures, sneezing is seen as a sign of good fortune or God's beneficence.[9][14] As such, alternative responses to sneezing are the German word Gesundheit (meaning "health") sometimes adopted by English speakers, the Irish word sláinte (meaning "good health"), the Spanish salud (also meaning "health") and the Hebrew laBri'ut (colloquial) or liVriut (classic) (both spelled: "לבריאות") (meaning "to health").
In Persian culture, sneezing sometimes is called "sabr =صبر," meaning "to wait or be patient." And when trying to do something or go somewhere and suddenly sneezing, one should stop or sit for a few minutes and then re-start. By this act the "bad thing" passes and one will be saved. This is observed in Indian culture as well.
In Greek culture, sneezing was widely recognized as a divine omen. In Book 17 of Homer’s Odyssey, Penelope speaks to Eumaeus in private about the suitors feasting in the halls of the king's palace, and how surely Odysseus will return and kill them. Suddenly her son Telemachus sneezes and Penelope laughed. A sneeze meant the intercession of the gods to make her statement come true. It was a blessing from the gods, connecting the sneeze to the "God Bless You."
References[edit]
^ Jump up to: a b c Jucker, Andreas H.; Taavitsainen, Irma (10 April 2008). Speech Acts in the History of English. John Benjamins Publishing Company. p. 171. ISBN 9789027291417. God bless you has been attested as a leave-taking term since 1740 and can be today heard in the US as an explicit wish or blessing and as an implicit leave-taking term. Some also use the reduced variant of God bless.
Jump up ^ Alhujelan, Naser S. (2008). Worldviews of the Peoples of the Arabian Peninsula: A Study of Cultural System. ProQuest. p. 369. ISBN 9780549703549. The expression "May God bless you" includes blessing, meaning growth, happiness, and many other good things. It is often said by family and loved ones as a kind of prayer.
Jump up ^ Lewis, Roger (1997). The Life and Death of Peter Sellers. Applause. p. 415. ISBN 9781557832481. The letter ends with the solemn valediction 'God bless you .'
Jump up ^ Everett, Isaac (1 May 2009). The Emergent Psalter. Church Publishing, Inc. p. 132. ISBN 9780898696172. The beginning of this psalm echoes the priestly benediction from Numbers 6: May God bless you and keep you.
Jump up ^ Wachspress, Amy (8 June 2012). Memories from Cherry Harvest. Counterpoint LLC. p. 91. ISBN 9781593764890. reciting the ancient Jewish benediction a parent gives to a child: "May God bless you and keep you and may God's countenance shine upon you and bring you peace."
Jump up ^ Driscoll, Rev. Michael S.; Hilgartner, Rev. Msgr. Richard B.; Kelly, Maureen A.; John Thomas Lane; James Presta; Corinna Laughlin; Jim Schellman; D. Todd Williamson; Paul Turner; Catherine Combier-Donovan; Diana Macalintal; Sr. Genevieve (2012). The Liturgy Documents, Volume Two: Essential Documents for Parish Sacramental Rites and Other Liturgies. Liturgy Training Publications. p. 439. ISBN 9781616710279. Thus, the the [sic?] Book of Blessings, as in the Divine Office, while clergy may close with a true blessing ("May almighty God bless you."), laypersons can only request God's blessing ("May the Lord bless us.")
Jump up ^ Patrick, Bethanne Kelly; Thompson, John Milliken (2009). An Uncommon History of Common Things. National Geographic. p. 74. ISBN 9781426204203. In Rome during the plague of 590, Pope Gregory I ordered unceasing prayer for divine intercession. Part of his command was that anyone sneezing be blessed immediately ("God bless you"), since sneezing was often the first sign that someone was falling ill with the plague. Although the populace did not understand that the sneeze was the source of transmittal, they may have sensed it was connected to the disease. "God bless you" became a verbal totem invoking divine mercy on the sneezer.
Jump up ^ Whiting, Bartl Jere (1977). Early American Proverbs and Proverbial Phrases. Harvard University Press. p. 178. ISBN 9780674219816. The year 750, is commonly reckoned the era of the custom of saying "God bless you," to one who happens to sneeze, etc.
^ Jump up to: a b c d e Snopes Urban Legends - Bless You!
^ Jump up to: a b Ed Zotti, Editor. Why Do We Say "God Bless You" After a Sneeze?, Straight Dope, 27 September 2001.
^ Jump up to: a b Madsci.org, Mad Scientist posting by Tom Wilson, M.D./PhD, Pathology, Div. of Molecular Oncology, Washington University School of Medicine
Jump up ^ Stollznow, Karen (2014). "“God Bless You!” – A Blessing in Disguise?". Skeptic Magazine. 19 (4). Retrieved 21 August 2015.
Jump up ^ Gutenberg.org, Project Gutenberg story by T. Crofton Croker, 1898.
Jump up ^ Re: Why does plucking my eyebrows make me sneeze?, MadSci Network posting by Robert West, Post-doc/Fellow, 1997-08-05
Opie, Iona, and Moira Tatem. A Dictionary of Superstitions. Oxford University Press; Oxford, 1992. ISBN 0-19-282916-5
Retrieved from "https://en.wikipedia.org/w/index.php?title=God_bless_you&oldid=794787524"
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Load a random article [ctrl-alt-x]
x

values: portal navigation p-navigation p-navigation-label

values: Guidance on how to use and edit Wikipedia

values: About the project, what you can do, where to find things

values: A list of recent changes in the wiki [ctrl-alt-r]

values: portal navigation p-interaction p-interaction-label

values: List of all English Wikipedia pages containing links to this page [ctrl-alt-j]

values: Recent changes in pages linked from this page [ctrl-alt-k]

values:
/wiki/Wikipedia:File_Upload_Wizard
Upload files [ctrl-alt-u]
u

values: A list of all special pages [ctrl-alt-q]

values: Permanent link to this revision of the page

values: Link to connected data repository item [ctrl-alt-g]

values: Printable version of this page [ctrl-alt-p]

values: portal navigation p-wikibase-otherprojects p-wikibase-otherprojects-label

values:
uls-settings-trigger
Language settings
0
button
true

values:
https://da.wikipedia.org/wiki/Prosit
Prosit – Danish
da
da
interlanguage-link-target

values:
https://no.wikipedia.org/wiki/Prosit
Prosit – Norwegian
no
no
interlanguage-link-target

values:
https://nn.wikipedia.org/wiki/Prosit
Prosit – Norwegian Nynorsk
nn
nn
interlanguage-link-target

values: /static/images/wikimedia-button-1.5x.png 1.5x, /static/images/wikimedia-button-2x.png 2x

values: /static/images/poweredby_mediawiki_132x47.png 1.5x, /static/images/poweredby_mediawiki_176x62.png 2x

values: mediawiki ltr sitedir-ltr mw-hide-empty-elt ns-0 ns-subject page-God_bless_you rootpage-God_bless_you skin-vector action-view