Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Cereal Production > Cereal Production > Flashcards

Cereal Production Flashcards

1
Q

What are the value of grain crops? (Barely, oats and wheat)

A
  • All have high value grain for feeding and processing
  • Low value straw
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the grain harvest index?

A

Of the total yield, the grain yield is over 50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the main aim for crop husbandry of a cereal crop?

A

To optimise the grain yield and quality at harvest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is cereal development?

A
  • Development is seen as changes in a crop form, brought about by the passage through the life cycle
  • Vegetative and floral (ear) development
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is cereal crop growth?

A
  • It is seen as changes in the crop size or weight
  • Results from photosynthesis
  • Needs light interception by a green crop canopy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How can cereal crop development be managed?

A
  • Only by the sowing date and variety choice but needs to be understood or good crop management
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How can cereal crops growth be managed?

A
  • By various husbandry practices over the growing season
  • Because of this, growth dominates the management of cereal crops in practice
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Yield potential of winter-sown over spring sown cereal crops?

A
  • Winter sown is greater than spring sown by 20-25%
  • Longer growing season
  • Higher yield components are also a factor
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which crops have the greatest yield potential?

A
  • Wheat, then oats, then barley
  • Yield components also have a role to play here, eg, wheat crops have good levels of all yield components
  • Barely has smaller ear size and oats have typically lower ear numbers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the three yield components in cereal crops?

A
  • Ears/m2
  • Grains/ear
  • Grain weight (mean 1,000 grains)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Graham statistics

A
  • Untreated yield: 9.95
  • Treated yield: 13.52
  • Yellow Rust: 5%
  • Septoria: 9%
  • Fungicide Response:3.57 t/ha
  • Untreated crop height: 86.9cm
  • Treated crop height: 80.2cm
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the important yield sub-components?

A
  • Plants/m2 and ears/plant are useful sub-components (eg. plants/m2 x ears/plant = ears/m2)
  • Tillers/plant and tillers/m2 are not useful subcomponents but can be useful in field studies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Optimising yield components in practice

A
  • We want to see which yield components we can control and optimise in practice
  • We need targets for each yield component eg in winter wheat, the target ear number is 500
  • We expect 40-45 grains/ear and if good grain-fill is then achieved, the yield will be high
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Yield components

A
  • Plants/m2
  • Ears/plant
  • Ears/m2
  • Grains/ear
  • 1000 Grain Wt (g)
  • Grain Yield (t/ha)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What to do when sowing winter wheat in difficult autumn conditions?

A
  • Sow 400 seeds/m2 and expect 60% establishment to give 340 plants/m2
  • However 95-98% of yield potential can be achieved with a plant stand of 150-200/m2
  • To achieve this specific crop management in the spring, it is required to achieve target ear no’s with early spring N application and good growth regulation practices
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Crop establishment definition

A

Seedrate and % plant establishment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Early Crop Management

A

Plant number and level of tillering (up to GS 30)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Rapid growth phase

A
  • Nitrogen fertilisation (rate and timing)
  • Growth regulation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Ear emergence/flowering and grain fill

A

Disease control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the different types of yields in cereal crops?

A
  • Economic yield (Grain yield)
  • Biological yield (Total biomass yield)
  • Potential yield (Perfect crop/weather)
  • Actual yield (Around 60-65% of potential)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Harvest Index

A
  • Gives an indication of the relative size of the grain yield (economic) to the rest of the plant (biological)
  • Harvest Index = Economic Yield/ Biological Yield
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What issues happened with the UCD Spring Oats Trial in 2021? (Heritage lines vs modern cultivators)

A
  • Lodging issues were extremely high on many of the heritage lines
  • A lot of mechanical breakdowns, all attributable to older genetic material
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Technical progress crop yield improvements in cereal crops

A
  • Varieties
  • Fertilisers
  • Insecticides
  • Herbicides
  • Fungicides and PRG’s
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Mechanisation improvements in cereal crop yields

A
  • Cultivations
  • Spraying
  • Harvesting
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Genetic improvements in crop yield for cereal crops

A
  • Genetic improvements (crop breeding)
  • Underpinned by the Recommended List variety testing program
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Leaf Area Indez (LAI)

A
  • Ratio of leaf area to ground area
    -This is the crop canopy
  • Optimum for cereals is 4-5
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Biological Yield Definition

A

Total crop yield of wanted and unusable components

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Net Assimilation Rate (NAR)

A
  • Dry matter production/leaf area
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Crop Growth rate

A

LAI X NAR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is a determinate plant and give examples

A
  • Wheat, barely and oats
  • The shoot apex becomes an inflorescence and the change from vegetative to floral determines the number of leaves on the main stem and tillers
  • Influenced but he variety, day length and vernalisation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Key Grain Quality Parameters

A
  • Moisture content
  • Hectolitre weight
  • Protein content
  • Sprouting (Hagberg falling no.)
  • Screenings (depending on the market, some, or all of the quality parameters can influence price)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Wheat Quality

A
  • Feed (non-ruminants)
  • Breadmaking
  • ‘Biscuit’ making/ many niche markets
  • Seed
33
Q

Wheat Utilisation Worldwide

A
  • Human Food: 65%
  • Livestock Feed: 21%
  • Seed: 8%
  • Other: 6%
34
Q

Wheat and grain protein content?

A
  • Breadmaking: >11% at 15% mc
  • Biscuit: 9-10% at 15% mc
  • Some late-season fertilisation N may be in non-protein form in the grain
35
Q

Wheat Quality for Breadmaking

A
  1. High flour extraction
  2. Good flour colour
    (Milling)
  3. Good protein content
  4. Good protein quality
    (Baking)
  5. Acceptable starch quality
  6. No sprouting
    (Baking)
  7. Good bread making result
36
Q

General criteria for wheat quality for breadmaking

A
  • Requires acceptable protein content and protein quality
  • NOTE: wheat has characteristically low protein content and high carbohydrate levels
37
Q

Specific criteria of wheat quality for breadmaking

A
  • 75-85% of the total wheat protein is in the gliadin and glutenin components of the storage protein: this is the gluten forming part
  • The other 15-25% of the total protein is the non-gluten forming proteins albumin and globulin
38
Q

Wheat Gluten: Unique Properties

A
  • Does not exist in the mature wheat kernal nor in the flour derived from wheat endosperm
  • Gluten is produced when the flour is mixed with water and subjected to a small mechanical input
  • The gluten complex encloses gas cells created in the dough by yeast fermentation and being both gas retentive and extensible allows the dough to rise
39
Q

Wheat Gluten: Key Aspects

A
  • Good bread making wheat varieties have strong gluten
  • Higher protein content means more gluten content
  • Gluten can be damaged by high temperature grain drying- protein is denatured
  • Gluten quality has many lab tests to evaluate extensibility and elasticity and other properties
40
Q

Nitrogen use in milling wheat

A
  • Fertiliser nitrogen use will increase yield- eg. apply 180-200 kg/ha for a 10t/ha grain yield
  • High N uptake is required during grain fill for high grain protein % for good bread making quality
41
Q

Nitrogen use to increase protein

A
  • Early season applications increase yield and later applications increase protein
  • Later timings are GS 39,59,69+ etc
  • Each 40kg/ha of nitrogen increases protein content on average by 0.5%
  • A program combining mid-season and late-season applications lifts protein content by up to 1%
  • The accompanying yield increases comfortably covering the cost of the applications and the increase in protein content is a bonus
42
Q

Why is breadmaking wheat production a struggle in Ireland

A
  • We grow high yields
  • High yield crops have lower grain protein
  • A Classical Inverse relationship between yield and protein in wheat
  • So farmers think why grow a bread wheat if the protein will be too low (<10.5% protein)
  • Breadmaking wheat variteies yield a few % less
  • If wet summer/wet harvest- wheat crop starts to sprout and wont meet HFN standard -RISK
  • For many farmers, feed wheat is more profitable and price premium for quality is uncertain
43
Q

Why is bread making wheat production in Ireland a good policy?

A
  • Food security
  • Local product for local market
  • It can be done successfully with no technical barriers
  • Focus would be more on spring wheat and production in the south east- climate advanatages
  • Wholemeal flour
44
Q

Challenges for breadmaking wheat production in Ireland?

A
  • Large scale international competition- cheap imported flour
  • Weather uncertainties and risks in wet years
  • Price premium unceratinties (bread v feed wheat)
45
Q

What is the Irish Grist?

A

The combination of wheats milled together to make a flour

46
Q

What % grist protein content do Irish millers seek to achieve?

A
  • About 11%
  • The make up of a grist will depend on the price and quality of the available wheat
  • A typical grist will have wheat from 4-5 sources ( eg. 15% Irish, 10% English, 25% French, 20% German and 30% Canadian)
  • Ireland would have low protein at a lower price while Germany and Canada would have high protein and high price
47
Q

Wheat Quality for Biscuitmaking

A
  1. Low water absorption
  2. Low starch damage (soft milling)
  3. Moderate to low protein content
  4. Weak extensible dough
  5. Suitable protein quality/type
  6. Low- moderate sprouting (alpha/amylase)
48
Q

Characteristics of bread wheat

A
  • Hard wheat
  • Hard textured
  • High water absorption
  • High protein
  • Strong gluten
  • High HFM (v low sprouting)
49
Q

Characteristics of biscuit wheat

A
  • Soft wheat
  • Soft textured
  • Low water absorption
  • Low-moderate protein
  • Weak gluten
  • Moderate HFN
50
Q

Definition of grain quality

A
  • The suitability of the crop product for the end purpose for which it is intended
  • It may be a defined characteristic for which the producer is rewarded/penalised in line with published criteria
  • Sometimes it is a secondary characteristic, not quantifiably determined by price but on account of a poor quality level, which may cause the produce to be rejected or the market niche to be lost
51
Q

General Grain Quality Criteria

A
  1. Sweet and sound
  2. Acceptable moisture content
  3. Absence of impurities
  4. Well filled
52
Q

What does sweet and sound mean?

A
  • Grain should be free from objectionable smells and pest infestation
  • Grain not overheated (Drying method)
  • Free from ergot and other injurious material
  • Grain free from animal faeces (rodents)
53
Q

Key Grain Quality Parameters

A
  • Moisture Content
  • Hectolitre weight
  • Protein Content
  • Sprouting (Hagberg falling no.)
  • Screenings

Depending on the market, some or all of the quality parameters can influence price

54
Q

Moisture Content of grain

A
  • Moisture content will determine the capacity to handle and store grain without loss or damage
  • Maximum for safe storage is 16%
  • Maximum for intervention is 14.5%
  • Maximum for safe threshing is 26%
55
Q

Quality- Penalties and Price: Moisture Content

A
  • Grain drying and weight loss problems
  1. Actual water loss, as grain is dried from 20% down to 15% = 5.88%
  2. Invisible loss, includes dust, respiration etc and +1-1.9%
  • For a tonne of grain, the drying cost is 20-30 euros and the cost of weight loss is 20-25 euros
56
Q

Free from impurities meaning

A
  • Impurities: Small grain, dirt, weed seeds etc
  • Screenings: Small poorly filled grain
    100 grams of grain is shaken in a sieve for 2 minutes
    2.0mm sieve for wheat
    2.25 mm sieve for barley (malting)
57
Q

What does a well filled grain mean?

A
  • Specific weight indicates primarily the degree of fill of the grain
  • It is the weight of a given volume of grain of a 100 litre volume of grain
  • Hectolitre weight in kilograms
  • Determined by specific weight apparatus: Hectolitre weight+ bushel wt. x 1.25
  • (Bushel wt. = kg/hl x 0.8)
58
Q

What is the hectolitre weight of wheat?

A

Higher HL.WT 75

59
Q

What is the hectolitre weight of barley?

A

Medium HL .WT of 66

60
Q

What is the Hectolitre weight of oats?

A

Lower HL Wt of 50

61
Q

What is the hectolitre weight of water?

A

100 (kg/hectolitre)

62
Q

Hectolitre weight standards for the European Union (Intervention)

A
  • For barley, the base price is at 64 kg/hl with no bonuses for grain of higher quality
  • For wheat, the base price is at 76 kg/hl; form 76 kg/hl to 72 kg/hl, a 0.5% reduction in price for each kg
63
Q

Hectolitre weight standards for the Irish Grain Trade

A
  • Barely base price is for grain over 63 kg/hl

If 61-63 kg/hl, there is no deduction

for 58kg/hl, there is a 3.81 euro reduction

  • For wheat, the base price is at 72 kg/hl with deductions
64
Q

What is the hectolitre weight within each species influenced by?

A
  • Variety
  • Size, shape and maturity
  • Grain density
  • Moisture content
65
Q

How does variety effect the hectolitre weight?

A
  • Variteties differ in many characterisitcis (shape,size,etc) as well as moisture retention capacity, surface smoothness
66
Q

How does the size, shape and maturity effect the hectolitre weight?

A
  • Round grains pack less well than oblong ; therefore more space and lower Hl. et
  • Small grains pack better- Hl. wt goes up
  • Shrivelled grains are less dense = Hl.wt goes down
  • Immature grains are rounder, higher MC = hL wt goes down
67
Q

How does grain density effect the hectolitre weight?

A

Worse in shrivelled grain, the variety differences are small in weight per volume of a single grain

68
Q

How does the moisture content effect the hectolitre weight?

A

Hectolitre weight/ density decreases as moisture content increases and changing shape - intergrain air space increases

69
Q

What is stage 2 called for malting barley?

A
  • The industrial process
  • Barely is malted to produce malt
  • Malt is brewed/distilled to produce beer/spirits
70
Q

Malting Barley Quality Criteria

A
  1. High germination
  2. Homogeneous (uniform) sample, low screenings
  3. Moisture content <21.5% at harvest
  4. No mechanical damage/ splitting/ skinning (2%)
  5. Good colour/no moulds
  6. No heat damage
  7. Moderate grain nitrogen content (Protein %)
71
Q

Malting Barely Varieties

A
  • A key genetic component
  • Good malting varities have high capacity for beta glucanase activity
  • The cell walls are made up of beta-glucans
  • Beta-glucanase (enzyme) ensures a rapid breakdown of cell walls, thus, ensuring an increase in speed of starch modification
  • Suitable varitetis also have high ‘diastatic’ power
72
Q

Chemical basis for the malting process

A
  • Normal germination: the starch is converted to reducing sugars which are used to nurture embryo
  • In malting process, the aim is to control this process- with partial starch change or modification
73
Q

What are the three stages of the malting process?

A

Steeping, germination and drying

74
Q

Steeping in the malting process

A
  • Moisture content raised to 46% (this may include rest periods in air only)
  • This process takes up to three days
75
Q

Germination in the malting process

A
  • The temperature is 14-17 degrees celcius and the grain is turned regularly
  • Matting and the process takes 4-5 days
76
Q

Drying in the malting process

A
  • Arrests starch conversion
  • The malt is dried down to 2-4.5%
  • Gives flavour and colour to the malt
77
Q

Necessities for malting barley production

A
  • Suitable weather
  • Suitable soil types
  • Early sowing dates
  • Even uniform crops with good crop structure
  • Good crop husbandry
  • Detailed nitrogen fertilisation programme
  • Key 2022 cultivars are Planet and Laureate
78
Q

Wet weather diseases in barley

A

Rhyncosporium
Net blotch
Ramularia (leaf spotting)
Fusarium species on the ear
Sooty moulds/ Botyritis

79
Q
A

Cereal Production (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions