Wheat is a cereal grain grown all over the world. It is the third most-produced cereal after maize and rice and is the staple food of millions of people. China is the world`s largest producer of wheat with the U.S. ranked at number four. Wheat is the principal U.S. cereal grain for export and domestic consumption. Wheat is the fourth leading U.S. field crop and our leading export crop. Normally speaking, wheat is more often grown in arid regions where soil quality is poor. North Dakota is the largest wheat producing state in America. North Dakota farmers primarily grow hard red spring and durum wheat, leading the production of these two specialty wheat`s. Durum is the hardest of all wheat`s and is a key ingredient in pasta. North Dakota produces 68% of the U.S. durum crop. Many international and domestic mills prefer North Dakota durum for its color and strong gluten characteristics.
Crops need nutrients and fertilizer, just like people might take vitamins to help them stay strong and healthy. Farmers test the soil to determine just which nutrients are needed in each field. Wheat is planted with a drill, which is pulled by a tractor. A drill makes a “furrow”; the farmer opens the center of the furrow, drops in a line of seeds, and then covers the seeds with a thin layer of soil. Wheat is harvested with a self-propelled machine called a “combine”. The combine shakes and beats the wheat seeds out of the heads and separates the kernels from all the other plant materials. The kernels are moved into a grain tank on the combine. Many wheat producers work with custom harvesters to get their wheat out of the field and into the bin. There “harvesters for hire” travel the country throughout harvest season- April to September. Aft...
... middle of paper ...
...tary fiber and manganese, and as a good source of magnesium.
Works Cited
"Cereals." General Mills. General Mills Inc., n.d. Web. http://www.generalmills.com/Brands/Cereals.aspx 25 Jan. 2014.
Vitosh, M. L. "Wheat Fertility and Fertilization." Michigan State University Field Crop Team. Department of Crop and Soil Sciences, n.d. Web. http://fieldcrop.msu.edu/wheat/ 23 Jan. 2014.
"Six Basic Classes of Wheat." Small Grains. Minnesota Association of Wheat Growers, Sept.-Oct. 1994. Web. http://www.smallgrains.org/WHFACTS/6classwh.htm 23 Jan. 2014.
"Buyers and Processors." North Dakota Wheat Commission. North Dakota Wheat Commission, 2005. Web. http://www.ndwheat.com/buyers/default.asp?ID=287 24 Jan. 2014.
"Milling and Processing." North American Millers Association. North American Millers Association, 2004. Web. http://www.namamillers.org/ 24 Jan. 2014.
Kingsolver indicated that these wheat crops are undergoing natural selection. More specifically, there are four conditions that must be legitimate for natural selection to engage in a given
Sheshadri, T. (2001, December 26). Student recognized for agricultural acumen. The San Diego Union Tribune, N1-4. Retrieved on March 20, 2002 from Lexis-Nexis Academic Universe (Newspapers) on the World Wide Web: http://www.lexisnexis.com/universe.htm.
Corn is a high commodity in the U.S; our ham, eggs and pancakes for breakfast, California BLT at lunch, or double cheese hamburger for dinner were all produced with U.S. Cor...
The Industry is mainly located in Saskatchewan, Canada. The industry is mainly located in Saskatchewan because there is good transportation for the products to get delivered from one place to another, and agriculture, for the plants to get their fertilizers. (IMAGE)
Six weeks previous to the conductance of this lab, Biology 108 section,planted wheat and mustard plants according to table#1 on page 3 of the Principles of Biology 108 Lab Manual . This table depicts all of the total pots and number and type of seeds planted in the pots. It accounts for the experiments of the intraspecific competition and interspecific competition. Replicates of each pot were planted to add precision and more acceptable statistics. Therefore, there were 40 pots, that is, 20 treatments conducted twice(Ciara, 1993).
There are hundreds of varieties of corn, however, there are just five basic families: flint, dent, popcorn, soft corn, and sweet corn. Flint corn was the type preferred in the northern states and was used in cornmeal that made dense breads and johnnycakes. It is a low yielding corn and because of demand, dent corn is replacing its production. Dent corn gets its name from its dimpled kernels. It is now the most commonly grown commercial corn and produces the traditional southern starchy sweet cornmeal. Popcorn is one we are all familiar with. When heated in hot oil, its starchy inner core bursts through it shrinking outer skin. Soft corn is not grown on a commercial scale, but is grown by specialists. It is the corn that was m...
...ne farmer in the U.S. (“Historical” 76).With a 25 ft self propelled combine, a few trucks, a tractor, a 30 ft drill, and a 35 ft sweep disk it took 3hrs of labor to make 1000 bushels, 3 acres, of wheat. To produce 100 bush of corn , 1 ⅛ acres with a 12 ft combine, a few trucks, a tractor, a 20ft sprayer, a planter, a 20 ft tandem disk, and a 5-btm plow it took 2 ¾ hours of labor in 1987 (“Historical” 78). By 1990 100 people were taken care of by one farmer in the U.S. (“Historical” 80). More and more information technology and precision techniques were being used in agriculture production in the 1990s (“Historical” 81). In 1994 satellite technology was introduced and used on farms more and more. Also the use of low-tillage techniques kept rising (“Historical” 82). In 1997 the first crops that were resistant to weeds and insects was introduced (“Historical” 83).
Janick. J. (2011). Center for New Crops & Plant Products - Department of Horticulture and
"Vignette 4 Bioprocess Engineering for High-Volume Products: The Case of Corn and the Wet-Milling Industry." Putting Biotechnology to Work: Bioprocess Engineering. 1992. 27-29. The National Academic Press. 25 July 2006 .
...d States Department of Agriculture National Agricultural Library. (2014). Federal Agencies. Retrieved from United States Department of Agriculture National Agricultural Library: http://awic.nal.usda.gov/government-and-professional-resources/federal-agencies
Throughout the history of the human race there have been a great number of crops that were discovered, planted, and over time domesticated. Wheat in the Middle East, rice in Asia, and rye in Eastern Europe are all some of today’s staple crops that feed millions every day. Crops like these make up over 50% of the world’s total food supply. However, the third most eaten crop in the world is maize, or corn, which provides 21% of human nutrition. Today maize feeds millions across the world, but its history is different from the others.
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
This innovative piece of machinery is a horse-drawn reaper that uses cutting blades that move back and forth as well as a revolving device that pushes the cut grain onto the back of the machine. This machine is used to harvest crops mechanically. The McCormick mechanical reaper replaces the manual cutting of crops with scythes and allows wheat to be harvested at a quicker pace with less manual labor. While it may take an entire workday to simply harvest an acre of grain, the new reaper makes it possible to reap an acre of crops in an hour or less. In other words, the mechanical reaper takes the place of the arduous task of reaping by hand, and it also harvests more crops than anybody could harvest using a scythe.
Corn has always been an essential to American agriculture. Yet the corn grown by our ancestors is unlike the corn we grow today; corn has changed in its quality, quantity, usage, and its inherent compromise. The age of industrialization provided new technology and techniques for farming. Agriculture became modernized in response to increased demand in the job and food markets. However, farming is no longer a way of life but a business. It has begun to attract those more interested in gain than in those actually interested in preserving the American heritage of agriculture.
In the spring and summer, farmers dealt with weeds, sheared sheep, cut and stored hay, and worked on the lord’s land and gardens. They also harvested crops in late summer. In autumn, their job was to reap, thresh, and store grain. They also plowed the fields and planted seeds for the next harvest. Farmers also had to kill livestock to supply food such as in the winter with pigs (Nardo 25, Bishop 234, Bishop 112, Macdonald 18, 19). In the work of farmers, most of the supplies they produced was given to the vassal and monarch while they only got a small amount leftover (Nardo 25). To do their work, farmers had specific ways and tools to help them do their job. Farmers had an assortment of tools and equipment to use to help them farm. When it is time to plant seeds for the next harvest, farmers use a plow to make the soil ready to be sowed. Wheeled plows are used on sandy soil and moulboard plows that are pulled by oxen or horses are used to plow soil with lots of clay in it. Wooden rakes are then used after the soil is plowed to harrow or drag soil over the seeds to cover them (Hunt and Lapworth