Introduction To Grains


Rice is grown in over 100 countries and is a grain eaten by more people in the world. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies .


Wheat is the most widely cultivated cereal crop in the world, with Australia being the eighth largest producer and fourth largest exporter of wheat in the world.Wheat has come to be a firm favourite grain.


Soil is the loose surface material consisting of inorganic particles and organic matter that covers most of the land surface. Soil provides the structural support and the source of water for plants used in agriculture


Oats are the fourth largest grain crop produced in Australia.Oats almost never have their bran and germ removed in processing so most food products containing ‘oats’ as an ingredient .


Corn (also known as maize), is one of the sweetest tasting grains. In its immature form it is the familiar yellow corn on the cob. When it matures and dries out it is used like other grains.


Sorghum is related to sugar cane and to millet and is called ‘Great Millet’ in some areas of West Africa.It is an important staple food of the upland, drier parts of Africa and India.