Cereals

Cereals, also known as grains, encompass a variety of types, each with distinct characteristics and uses. Here are some of the primary types of cereals:

1. Wheat

• Types: Durum wheat, common wheat, spelt, emmer, einkorn.
• Uses: Flour for bread, pasta, pastries, and baked goods.

2. Rice

• Types: Long-grain, medium-grain, short-grain, jasmine, basmati, brown rice, white rice, wild rice.
• Uses: Staple food in many cultures, used in dishes such as sushi, risotto, pilaf, and as a side dish.

3. Maize (Corn)

• Types: Sweet corn, field corn, popcorn, dent corn, flint corn.
• Uses: Vegetable (sweet corn), grain (cornmeal, corn flour), processed products (corn syrup, corn starch), ethanol production, animal feed.

4. Barley

• Types: Hulled barley, pearl barley.
• Uses: Soups, stews, bread, malt for beer and whiskey production, animal feed.

5. Oats

• Types: Whole oats, steel-cut oats, rolled oats, instant oats.
• Uses: Oatmeal, baking (cookies, bread), granola, cereals, oat milk.

6. Rye

• Types: Winter rye, spring rye.
• Uses: Bread (especially rye bread), crispbread, alcoholic beverages (rye whiskey, vodka).

7. Sorghum

• Types: Grain sorghum, sweet sorghum, broomcorn.
• Uses: Staple food in arid regions, gluten-free flour, animal feed, syrup, alcoholic beverages.

8. Millet

• Types: Pearl millet, foxtail millet, finger millet, proso millet.
• Uses: Porridges, flatbreads, fermented beverages, birdseed, and animal feed.