Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
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This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat, and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.
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Additional information
Author | Belton, Peter S. |
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Publisher | Springer Science & Business Media |
Year Published | 2002 |
Language | English |
Condition | New |
Number of Pages | 270 |
Description
Today, at the beginning of the third millenium, just three cereal grains – wheat, rice and maize – dominate the world’s food supply, accounting for some 75 % of all grains produced. This food “oligoculture” poses some risks for the future of humankind. The risk of catastrophic food crop failure through insect pests or fungal diseases is ever greater as genetic diversity is reduced. The introduction of genetically modified cereals may exacerbate this situation, as different species will share the same genes conferring resistance to pests. The intensive cultivation practices needed to produce the required high yields of these highly developed cereals, the so-called Green Revolution, is leading to environmental degradation through denudation of the soil and pollution of the environment due to pesticide and fertilizer runoff. In addition, the undoubted benefits brought about for many by the Green Revolution, with its use of intensive agricultural practices, cannot be shared by all. Such cultivation practices are often inappropriate in the developing world, where farmers simply do not have the income to purchase the required agricultural machinery, inorganic fertilizers and pesticides. Also, the environmental conditions in much of the developing world, characterised by frequent droughts interspersed with short periods of very high rainfall, are especially damaging to the large areas of unprotected soil that result from mechanised agriculture. Reliance on so few different grains for our nutrition also appears to be detrimental to our long-term health.
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