i wanted to know some information on different types of crops.like wheat etc....?

Question

my project is on crop in geography so i want some information on the crops and also different types of crops and what are the different types of crop .i know crops but i want more and more if u can help me so u can say me some crops name .ok

Answer 1

Here are some lists of the main crop categories grown on farms; cereals, vegetables and fruits.

In a 'market garden' they may also grow one or two of the more common herbs, such as parsley.

You can click the link in wikipedia to get more detail on any particular crop, where they grow, what weather-conditions they like, etc.

Answer 2

crops!
Major Crops grown in the State are Paddy, Wheat, Maize and Jowar among Cereals, Gram, Tur, Urad and Moong among Pulses, while Soybean, Groundnut and Mustard among Oilseeds.

Also commercial Crops like Cotton and Sugarcane are also grown in considerable area in few Districts.

Horticulture Crops Potato, Onion, Garlic, along with fruits like Papaya, Banana, Oranges, Mango and Grapes are also grown in the State . Some area under Medicinal crops and narcotic crops are also grown in the State.

Answer 3

Different Types Of Crops

Answer 4

I'm a Male, but I adore Females =) I rather answer w/ a male/female answer then a wheat/tare answer

Answer 5

wheat, rice, millet, barley, corn, soybeans, potatos, sweet potatos, sugar cane, sugar beets, pinto beans, red beans, kidney beans, lima beans, chick peas, green beans, black eyed peas, hops, great northern beans, to name a few field grown crops.

Answer 6

there are many kind of crops such as:
jowar
bajra
maize
millets
rice
etc.

Answer 7

WHEAT

It is believed that wheat developed from a type of wild grass native to the arid lands of Asia Minor. Cultivation of wheat is thought to have originated in the Euphrates Valley as early as 10,000 B.C., making it one of the world's oldest cereal crops. In the Mediterranean region, centuries before recorded history, wheat was an important food. Wheat played such a dominant role in the Roman Empire that at the time it often was referred to as a "Wheat Empire."

Wheat, which can be produced in a wide range of climates and soil conditions, grows in areas as far north as the Arctic Circle and as far south as the equator. The production of wheat is so widespread that it is being harvested somewhere in the world in any given month. But wheat grows best in regions having temperate climates with rainfall between 12 and 36 inches per year. The United States ranks fourth in world wheat production, following: 1) China; 2) the Commonwealth of Independent States; and 3) the European Community (whose major producers are France, the United Kingdom and Germany).


The Varieties of Wheat

The number of wheat varieties exceeds any other seed-bearing plant. There are two general types of wheat -- Winter and Spring -- reflecting the time of year the seed is planted.


The Wheat Plant -- Stages of Life

The stages of life of the wheat plant vary somewhat depending upon the variety being grown:

Planting: Planting of winter wheat usually occurs in September or early October when the soil has sufficient moisture to germinate the seed. The germinated seed lies dormant during the winter. Spring wheat is planted as early in the spring as temperatures allow.

Growing: The winter wheat plant resumes its growth in the spring. The head of the wheat plant, which contains the kernels, develops at the tip of the stem. The stem grows rapidly, pushing the head up and out of the top leaf sheath. After the head emerges, flowering occurs and the kernels begin to develop. After the kernels have developed fully and filled, the leaves and stem lose their green color and the kernels quickly dry.

Harvest: Combines harvest the crop once the kernels have dried to 15 percent moisture or less. Harvesting of winter wheat starts in May and usually is completed by late July. Harvesting of spring wheat begins in late July and is completed by late August.
Wheat -- How It's Transformed into Useful Products

Before it can be used as food or feed, wheat must be processed by a mill. Flour millers select wheat based upon its protein content, price, baking quality, appearance, flour yield value and other quality factors. There are four major steps in the flour milling process:


Cleaning: First, the wheat is cleaned by specially designed machines that remove impurities, such as garlic bulblets, weed seeds and straw.

Tempering: Moisture then is applied to the kernel in a process known as tempering, which toughens the bran coat and causes it to separate more completely from the endosperm.

Grinding: The tempered wheat then is fed to the mill, where the kernel is cracked and ground by passing it through a series of rollers. After each set of rollers, the wheat is sifted to separate the fine flour particles from the coarser endosperm particles and bran. The fine particles become the flour. The intermediate products, with a texture between bran and flour, are known as the middlings. Middlings are removed and used in livestock feed.

Enrichment: In the final step, the miller bleaches the flour and adds B vitamins (such as niacin, thiamine and riboflavin), as well as iron, to the flour before it is packaged.

Wheat -- Different Classes for Different Uses

Hard wheats contain more protein (11 to 18 percent) than soft wheats (8 to 11 percent). Hard wheats also contain more gluten. These different quality factors make each class of wheat desirable for specific -- but different -- foods:

Hard Red Winter Wheat and Hard Red Spring Wheat produce a high-grade flour used to make bread, hamburger buns and biscuits.

Soft wheat produces a flour that is desirable for baked goods that have a tender, flaky or crisp texture, like cakes, doughnuts, cookies and crackers.

White wheat is a soft wheat that produces flour used for cereals, cookies and cakes
Durum -- which contains more protein than any other class -- produces a coarse, golden amber product called semolina that is mixed with water to form a dough that then is forced through dies that shape it into pasta products like spaghetti, noodles and macaroni.
Wheat is very important food

Wheat is the dominant grain of world commerce. It is easily transported and stored and it is used to produce a large variety of foods that include many kinds and types of breads, cakes, noodles, crackers, breakfast foods, biscuits, cookies, and confectionary items.

Wheat is the staple food of millions of people. It is also an important part of the daily diet of many millions more. Only rice challenges wheat for the title of most important food grain in the world.

The world wheat market is enormous. Annual global wheat consumption is in excess of 550 million tonnes (20 billion bushels). Farmers of the world produce almost 20 times as much wheat as is produced in Canada to satisfy this growing appetite.

Approximately two-thirds of the wheat produced in the world is used for human food and about one-sixth is used for livestock feed. Industrial uses, seed requirements, and post-harvest losses account for the remaining withdrawals from the world wheat granaries.

World wheat production increased at a rate of 3.3 percent per year between 1949 and 1978 .Increases at the start of this period were due to both an expansion of production area and increased per acre yields. However, starting in the 1960's, increased yields from improved varieties and a greatly expanded use of irrigation, pesticides, and fertilizers took on greater importance in sustaining the high rate of growth in world wheat production. In fact, the impact of new production technologies was so significant that their widespread adoption during this period became known as the "green revolution".

Wheat production trends shifted dramatically in the 1980's . Rate of increase in world wheat production slowed to 1.5 percent per year between 1982 and 1991. China maintained its rate of increase in production at 2.6 percent per year and became the world's largest wheat producer (Figure 2). Wheat production in India and Pakistan also increased at nearly 3 percent per year during this period. Smaller wheat producing countries in the "others" category increased production by 2.8 percent per year and accounted for a significant 16 percent of world wheat supply. Wheat production in Russia was very erratic during this period and its contribution to total world production fell to 16 percent. There are many factors that influence the pattern of wheat consumption in the world. The most important of these include: Price, Supply, Consumer income, Availability of substitutes, and Politics.

Market opportunities are influenced by a country's stage of economic development. Therefore, wheat consumption should not be looked upon as a constant for any particular region or country. In a free market environment, increases in income of the poorest consumers generally results in a greater consumption of wheat for food. As consumer income increases wheat is gradually replaced by more expensive foods, particularly meat. As a result, wheat consumption in more affluent countries often depends upon its use for both human food and livestock feed.

The basics of wheat economics.
When supplies of a commodity are excessive, prices decline. When demand for the commodity increases, so does the price. Typically, companies invest from 5% to 7% of their gross revenues to product promotion.

Individually, wheat farmers have little impact on demand, but putting all the heads together can make a significant difference in product demand and market price. And that leads to the ultimate goal of the improved income for wheat producers.

Wheat Products

Bread is a major commodity in the world. Millions of loaves are produced in automated bakeries every day. The more automated a process becomes, the less chance people operating the bakery have to make changes for variations in wheat flour properties.: The three components known to affect the baking quality of wheat flour: are starch, proteins, and lipids. Scientists in this unit analyze these components. The first step in understanding these roles is to be able to accurately and quickly measure the amounts, sizes and types of each fraction
Rice is two species of grass (Oryza sativa and Oryza glaberrima) native to tropical and subtropical southern & southeastern Asia and in Africa, which together provide more than one fifth of the calories consumed by humans in their global diets[1]. (The term "wild rice" can refer to wild species of Oryza, but conventionally refers to species of the related genus Zizania, both wild and domesticated.) Rice is a monocarpic annual plant, growing to 1–1.8 m tall, occasionally more depending on the variety and soil fetility, with long slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.

RICE

The planting of rice is often a labour intensive processRice is a staple for a large part of the world's human population, especially in East and Southeast Asia, making it the most consumed cereal grain. Rice is the world's third largest crop, behind maize ("corn") and wheat. Rice cultivation is well suited to countries and regions with low labour costs and high rainfall, as it is very labour-intensive to cultivate and requires plenty of water for irrigation, much like the licorice crops found in Eastern Europe. However, it can be grown practically anywhere, even on steep hillsides. Although its species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures.


Terrace of rice paddies in Yunnan Province, southern China.Rice is often grown in paddies. The shallow puddles take advantage of the rice plant's tolerance to water: the water in the paddies prevents weeds from outgrowing the crop. Once the rice has established dominance of the field, the water can be drained in preparation for harvest. Paddies increase productivity, although rice can also be grown on dry land (including on terraced hillsides) with the help of chemical weed controls.

MAIZE
In some instances, a deepwater strain of rice often called floating rice is grown. This can develop elongated stems capable of coping with water depths exceeding 2 meters (6 feet).
Maize (Zea mays ssp. mays) is a cereal grain that was domesticated in Mesoamerica and then spread throughout the American continents. It spread to the rest of the world after European contact with the Americas in the late 15th century and early 16th century. The term maíze derives from the Spanish form of the Arawak Indian term for the plant. However, it is popularly called corn in the United States, English Canada (in French Canada it is called maïs), New Zealand, and Australia. Corn is a shortened form of "Indian corn", i.e. the Indian grain. The English word "corn" originally referred to a granular particle, most commonly cereal grains. It is called mealies in southern Africa. Hybrid maize is prefered by farmers over conventional varieties for its high grain yield, due to heterosis ("hybrid vigor"). Maize is one of the first crops for which genetically modified varieties make up a significant proportion of the total harvest.

While some maize varieties grow 7 m (23 ft) tall at certain locations [Kuleshov 1933], commercial maize has been bred for a height of 2.5 m (8 ft). Sweetcorn is usually shorter than field-corn varieties