Crops of Northern Plains
Content
MAIZE Maize from Spanish: maíz after Taínomahiz), known in some English-speaking countries as corn (meaning grain), is a large grainplant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are used in cooking as a starch. The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica, cooked, ground or processed through nixtamalization. Beginning about 2500 BC, the crop spread through much of the Americas.[1] The region developed a trade network based on surplus and varieties of maize crops. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries. Maize spread to the rest of the world because of its ability to grow in diverse climates. Sugar-rich varieties called sweet corn are usually grown for human consumption, while field corn varieties are used for animal feed and as chemical feedstocks. Maize is the most widely grown grain crop throughout the Americas,[2] with 332 millionmetric tons grown annually in the United States alone. Approximately 40% of the crop — 130 million tons — is used for corn ethanol.[3] Transgenic maize (genetically modified corn) made up 85% of the maize planted in the United States in 2009.[4] SORGHUM orghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants, either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents in addition to the southwest Pacific and Australasia. Sorghum is in the subfamily Panicoideae and the tribe of Andropogoneae (the tribe of big bluestem andsugar cane). One species, Sorghum bicolor,[1] is an important world crop, used for food (as grain and in sorghum syrup or "sorghum molasses"), fodder, the production of alcoholic beverages, and biofuels. Most varieties are drought- and heat-tolerant, and are especially important in arid regions, where the grain is one of the staples for poor and rural people. These varieties form important components of pastures in many tropical regions.Sorghum bicolor is an important food crop inAfrica, Central America, and South Asia and is the "fifth most important cereal crop grown in the world".[2] Some species of sorghum can contain levels of hydrogen cyanide, hordenine and nitrates lethal to grazing animals in the early stages of the plant's growth. When stressed by drought or heat, plants can also contain toxic levels of cyanide and/or nitrates at later stages in growth. [3] GRAM / PULSE A pulse (Latin "puls",[1] from Ancient Greek πόλτος poltos "porridge"),[2] sometimes called a "grain legume",[3] is an annual leguminouscrop yielding from one to twelve seeds of variable size, shape,
and color within a pod. Pulses are used for food for humans and other animals. Included in the pulses are: dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen. Just like words such as "bean" and "lentil", the word "pulse" may refer to just the seed, or the entire plant. Varying Interpretations The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, in common use, these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young; cooked in whole cuisines; and sold for the purpose; for example, black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans, or cooked as part of a meal. MILLETS The millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. They do not form ataxonomic group, but rather a functional or agronomic one. Millets are important crops in thesemi-arid tropics of Asia and Africa (especially in India, Nigeria, and Niger), with 97% of millet production in developing countries.
[1]
The crop is favored due to its productivity and short growing season under dry, high temperature
conditions. The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa.
[2]
Finger millet, proso millet, and foxtail millet are also important crop species. In thedeveloped world,
millets are less important. For example, in the United States the only significant crop is proso millet, which is mostly grown for bird seed.[1] While millets are indigenous to many parts of the world, millets most likely had an evolutionary origin in tropical western Africa, as that is where the greatest number of both wild and cultivated forms exist.
[3]
Millets have been important food staples in human history, particularly in Asia and Africa, and they
have been in cultivation in East Asia for the last 10,000 years.[4] Description The height of the pearl millet plant may range from 0.5 to 4 meters. The pearl millet grain has great variation, and can be nearly white, pale yellow, brown, grey, slate blue or purple. The kernel shape has five different classifications: obovate, hexagonal, lanceolate, globular, andelliptical.[1] Grains of pearl millet are about 3 to 4 mm long, much larger than those of other millets. The seeds usually weigh between 2.5 and 14 grams, with a typical mean of 8 grams. The size of the pearl millet kernel
is about one-third that of sorghum. The relative proportion of germ to endosperm is higher in pearl millet than in sorghum. The height of finger millet plant ranges from 40 cm to 1 meter, with the spike length ranging from 3 to 13 cm. The color of finger millet grains may vary from white through orange-red, deep brown, purple, to almost black. The grains are smaller than those of pearl millet. The typical mean weight of finger millet seed is about 2.6 grams.[3] SUGERCANE Sugarcane, or Sugar cane, is any of six to 37 species (depending on which taxonomicsystem is used) of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia. They have stout jointed fibrous stalks that are rich in sugar, and measure two to six metres (6 to 19 feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family (Poaceae), an economically important seed plant family that includes maize, wheat, rice, and sorghum and many forage crops. The main product of sugarcane is sucrose, which accumulates in the stalk internodes. Sucrose, extracted and purified in specialized mill factories, is used as raw material in human food industries or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry. Sugarcane is the world's largest crop. [1] In 2010, FAO estimates it was cultivated on about 23.8 million hectares, in more than 90 countries, with a worldwide harvest of 1.69 billion tons. Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan and Mexico. The world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced; most of the rest is made from sugar beets. Sugarcane predominantly grows in the tropical and subtropical regions, and sugar beet predominantly grows in colder temperate regions of the world. Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça (a traditional spirit from Brazil),bagasse and ethanol. In some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young unexpanded inflorescence of tebu telor is eaten raw, steamed or toasted, and prepared in various ways in certain island communities of Indonesia. [2] In India, between the sixth and fourth centuries BC, the Persians, followed by the Greeks, discovered the famous "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture.[3] A few merchants began to trade in sugar—a luxury and an expensive spice until the 18th century. Before the 18th century, cultivation of sugar cane was largely confined to India. Sugarcane plantations, like cotton farms, were a major driver of large human migrations in the 19th and early 20th century, influencing the ethnic mix, political conflicts and cultural evolution of various Caribbean, South American, Indian Ocean and Pacific island nations. [4][5]
JUTE Jute is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. It is produced from plants in the genus Corchorus, which was once classified with the familyTiliaceae, more recently with Malvaceae, and has now been reclassified as belonging to the family Sparrmanniaceae. "Jute" is name of the plant or fiber that is used to make burlap, Hessian or gunny cloth. Jute is one of the most affordable natural fibres and is second only to cotton in amount produced and variety of uses of vegetable fibres (though it can be argued that Hemp is superior to both in versatility and range of uses[citation needed]). Jute fibres are composed primarily of the plant materials cellulose (major component of plant fibre) and lignin (major components of wood fibre). It is thus a ligno-cellulosic fibre that is partially a textile fibre and partially wood. It falls into the bast fibre category (fibre collected from bast or skin of the plant) along with kenaf, industrial hemp, flax (linen), ramie, etc. The industrial term for jute fibre is raw jute. The fibres are off-white to brown, and 1–4 metres (3–12 feet) long. Cultivation Jute needs a plain alluvial soil and standing water. The suitable climate for growing jute (warm and wet) is offered by the monsoon climate, during the monsoon season. Temperatures from 20˚C to 40˚C and relative humidity of 70%–80% are favourable for successful cultivation. Jute requires 5– 8 cm of rainfall weekly, and more during the sowing period.
and color within a pod. Pulses are used for food for humans and other animals. Included in the pulses are: dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen. Just like words such as "bean" and "lentil", the word "pulse" may refer to just the seed, or the entire plant. Varying Interpretations The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, in common use, these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young; cooked in whole cuisines; and sold for the purpose; for example, black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans, or cooked as part of a meal. MILLETS The millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. They do not form ataxonomic group, but rather a functional or agronomic one. Millets are important crops in thesemi-arid tropics of Asia and Africa (especially in India, Nigeria, and Niger), with 97% of millet production in developing countries.
[1]
The crop is favored due to its productivity and short growing season under dry, high temperature
conditions. The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa.
[2]
Finger millet, proso millet, and foxtail millet are also important crop species. In thedeveloped world,
millets are less important. For example, in the United States the only significant crop is proso millet, which is mostly grown for bird seed.[1] While millets are indigenous to many parts of the world, millets most likely had an evolutionary origin in tropical western Africa, as that is where the greatest number of both wild and cultivated forms exist.
[3]
Millets have been important food staples in human history, particularly in Asia and Africa, and they
have been in cultivation in East Asia for the last 10,000 years.[4] Description The height of the pearl millet plant may range from 0.5 to 4 meters. The pearl millet grain has great variation, and can be nearly white, pale yellow, brown, grey, slate blue or purple. The kernel shape has five different classifications: obovate, hexagonal, lanceolate, globular, andelliptical.[1] Grains of pearl millet are about 3 to 4 mm long, much larger than those of other millets. The seeds usually weigh between 2.5 and 14 grams, with a typical mean of 8 grams. The size of the pearl millet kernel
is about one-third that of sorghum. The relative proportion of germ to endosperm is higher in pearl millet than in sorghum. The height of finger millet plant ranges from 40 cm to 1 meter, with the spike length ranging from 3 to 13 cm. The color of finger millet grains may vary from white through orange-red, deep brown, purple, to almost black. The grains are smaller than those of pearl millet. The typical mean weight of finger millet seed is about 2.6 grams.[3] SUGERCANE Sugarcane, or Sugar cane, is any of six to 37 species (depending on which taxonomicsystem is used) of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia. They have stout jointed fibrous stalks that are rich in sugar, and measure two to six metres (6 to 19 feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family (Poaceae), an economically important seed plant family that includes maize, wheat, rice, and sorghum and many forage crops. The main product of sugarcane is sucrose, which accumulates in the stalk internodes. Sucrose, extracted and purified in specialized mill factories, is used as raw material in human food industries or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry. Sugarcane is the world's largest crop. [1] In 2010, FAO estimates it was cultivated on about 23.8 million hectares, in more than 90 countries, with a worldwide harvest of 1.69 billion tons. Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan and Mexico. The world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced; most of the rest is made from sugar beets. Sugarcane predominantly grows in the tropical and subtropical regions, and sugar beet predominantly grows in colder temperate regions of the world. Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça (a traditional spirit from Brazil),bagasse and ethanol. In some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young unexpanded inflorescence of tebu telor is eaten raw, steamed or toasted, and prepared in various ways in certain island communities of Indonesia. [2] In India, between the sixth and fourth centuries BC, the Persians, followed by the Greeks, discovered the famous "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture.[3] A few merchants began to trade in sugar—a luxury and an expensive spice until the 18th century. Before the 18th century, cultivation of sugar cane was largely confined to India. Sugarcane plantations, like cotton farms, were a major driver of large human migrations in the 19th and early 20th century, influencing the ethnic mix, political conflicts and cultural evolution of various Caribbean, South American, Indian Ocean and Pacific island nations. [4][5]
JUTE Jute is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. It is produced from plants in the genus Corchorus, which was once classified with the familyTiliaceae, more recently with Malvaceae, and has now been reclassified as belonging to the family Sparrmanniaceae. "Jute" is name of the plant or fiber that is used to make burlap, Hessian or gunny cloth. Jute is one of the most affordable natural fibres and is second only to cotton in amount produced and variety of uses of vegetable fibres (though it can be argued that Hemp is superior to both in versatility and range of uses[citation needed]). Jute fibres are composed primarily of the plant materials cellulose (major component of plant fibre) and lignin (major components of wood fibre). It is thus a ligno-cellulosic fibre that is partially a textile fibre and partially wood. It falls into the bast fibre category (fibre collected from bast or skin of the plant) along with kenaf, industrial hemp, flax (linen), ramie, etc. The industrial term for jute fibre is raw jute. The fibres are off-white to brown, and 1–4 metres (3–12 feet) long. Cultivation Jute needs a plain alluvial soil and standing water. The suitable climate for growing jute (warm and wet) is offered by the monsoon climate, during the monsoon season. Temperatures from 20˚C to 40˚C and relative humidity of 70%–80% are favourable for successful cultivation. Jute requires 5– 8 cm of rainfall weekly, and more during the sowing period.
