Readings – Next Topic Small grains – Management 

  

Spring Wheat in Iowa Intercropping Winter Cereal Grains and Red Clover Iowa Crop Performance Test – Oat and Barley Iowa Crop Performance Test – Winter Wheat and Triticale

Small Grains Importance and Use Agronomy 212 – Crop Growth, Productivity, and Management

U.S. Cereal Grain Production 5-year Average

Grain

Barley Corn Oats Rye Sorghum Wheat

Area Harvested

% of U.S.

Yield

1,000 acres

%

Bu/acre

4,083 1.3% 71,556 23.1% 2,227 0.7% 282 0.1% 7,151 2.3% 49,496 15.9%

Value of Production Price production 1,000 Bu.

61.3 249,031 143.6 10,295,549 61.8 137,465 26.8 7,562 60.3 426,707 40.9 2,032,205

$

1,000 Dollars

2.54 620,301 2.13 21,933,928 1.27 182,227 3.14 23,782 3.34 871,741 3.31 6,686,071

USDA - National Agricultural Statistics Service

Wheat, Barley and Oats in Fertile Crescent area – near present day Iraq, Iran and Syria  Diversity of grass species, why these domesticated?  Domesticated

– – – –

Grain size and weight Calorie return for labor Ease of harvest Ease of dehusking for consumption

Wheat  Wheat

(Triticum aestivum L.)

– Broadest adaptation of all cereal crop species – More land devoted to it worldwide than any other crop – Number one food grain consumed directly by humans

Wheat  Domesticated

before 7000 BC in Fertile

Crescent area  Evolved to tolerate cold, survive rocky shallow soil and produce seed with limited moisture  Classified by growth habit, kernel color and endosperm quality

Types of Wheat  Winter

or Spring Wheat

– Winter wheat produces leaves in fall but growing point stays below ground until vernalization occurs  Red

or White Wheat

– No advantage in color – Most research concentrated on red-kernel wheat

Kernel Hardness  Hard

wheat endosperm has strong starch granule-protein matrix yielding more coarse flour  Soft wheat lacks starch-protein matrix and yields more finely granulated flour – used more for soft texture food like cakes  Hard wheat generally has higher protein than soft wheat

Endosperm  Wheat

contains gluten protein, which gives cohesive and elastic properties  Strong gluten gives bread good texture and volume  Gluten added to food to increase protein

Durum Wheat  Harder

grain, weaker gluten and higher protein than bread wheat  Flour is course  In U.S. used primarily for pasta  Middle East and Northern Africa use for bread and couscous

Wheat  Adaptation

– Flourishes in many different climatic zones – Cool-season crop » Minimum - 0°C (32°F) » Optimum - 15°C (59°F) » Maximum - 32°C (90°F)

– Mostly grown in areas with 15 to 35 inches annual rainfall » >35 inches = disease problems » Seasonal distribution a critical factor in many environments

Wheat - Exporters Country United States Australia Canada European Union Argentina Total

Production*

Exports*

1,000 metric tons

1,000 metric tons

56,055 20,965 22,539 112,838 14,806 581,726

25,702 14,707 14,501 15,553 9,781 105,921

Market Percent of Share production %

%

24 14 14 15 9

46 70 64 14 66 18

* annual average 2001-2005 U.S. Department of Agriculture Foreign Agricultural Service

Source: USDA, NASS.

Wheat - Importers Country

Wheat Imported* 1,000 metric tons

EU Brazil Egypt Japan Algeria Indonesia South Korea Mexico Philippines

8,491 6,341 6,953 5,759 5,116 4,185 3,637 3,352 2,935 * annual average 2001-2005

Source: USDA, FAS.

Wheat yield increase 0.4 bu / year or 1% / year

Wheat Utilization

Environmental influence on wheat use and quality  Abundant

moisture creates higher grain yields, lower protein concentration, and softer texture.  Hard wheats grown in areas with extreme temperature and precipitation fluctuations from year to year.  Lack of moisture and high temperatures often limit yields of spring wheat.  White wheats are susceptible to preharvest sprouting.

Market Classes of Wheat Class

Protein

Texture

Uses

Soft red winter

8-12%

Soft, mealy

General baking, all-purpose flour, biscuits, pastries, crackers, cookies, and animal feed

Hard red winter 11-13%

Hard, vitreous

Bread, rolls

Hard red spring 12-14%

Hard, vitreous

Hard rolls, bread, often added to other flours to increase protein concentration

Durum

13-15%

Very hard

Semolina (durum flour), pasta

Soft white

8-10%

Soft, mealy

Pastry flour, noodles, crackers, cakes, and cookies

Hard white

11-14%

Hard, vitreous

Bread

Mixed

Mix of others

Adaptation Class

Growth habit Production environment

Soft red winter Winter

South and east of 35" precipitation line

Hard red winter

Winter

Subhumid to semiarid climate with 10-30 inches precipitation, winter soil temperatures remain above -4°F

Hard red spring

Spring

Subhumid to semiarid with 10-25 inches precipitation, winter temperatures too severe for winter wheat

Durum

Spring

Subhumid to semiarid with 10-25 inches precipitation

Soft white

Winter

Humid climates with dry spring conditions (susceptible to preharvest sprouting)

Hard white

Winter or spring

Lower rainfall areas (susceptible to preharvest sprouting)

Mixed

Mix of other classes

Wheat - U.S. production by kind Average Annual for 2001-2005

Kind

Area Yield per Value of Planted Harvested acre Production Price production 1,000 acres

1,000 acres

Bushels

Bushels

Dollars

1,000 Dollars

Winter

42,375

33,183

43.2

1,441,081 3.20

4,588,653

Durum

2,812

2,689

33.7

90,230 3.70

341,116

Spring

14,572

13,623

36.8

500,894 3.50

1,750,826

USDA - National Agricultural Statistics Service

Barley (Hordeum vulgare L.)  Domesticated

before 8000 BC in Fertile Crescent area – near present day Iraq, Iran and Syria  Widest ecological range of growth – Arctic to tropics – Sea level to 15,000 feet.

Barley  Adaptation

– Thrives in cool climates » Cooler climates - spring crop » Warmer climates (southeastern U.S.) - winter crop

– Dry climate produces highest quality – Fusarium (scab) a problem with high rainfall during grain maturation  U.S.

production in areas of short growing season and cool dry climate

Barley  Major

food grain N. Africa and southwest Asia and Himalayas  Northern European countries use for porridge, grits or flat bread  U.S. – 60% barley for food and industrial – Some added to soups, baby foods, cereal and bread (when mixed with wheat flour)

Barley as Animal feed  Roughly

40% US barley used ruminant and horse feed  Fed cracked, rolled or ground  Avg. 11-13% protein  Higher protein than corn or sorghum  Only 60% as much starch as corn

Barley for Malting  Require

plump low protein soft starch

kernels  Need long growing season with cool temperatures and uniform moisture  Mainly grown Minnesota, North Dakota and irrigated areas of Idaho, Wyoming and Montana

Barley Malting  Process

of starting germination so amylase enzymes begin converting starch to dextrin and fermentable sugars  Malt dried, cooked and stored at 6% moisture  Used over wheat or rye because – Attached hull protects coleoptile during germination – Steeped kernel firmer and less damaged when handled at high moisture

Oats (Avena sativa L.)  Thought

to have originated near Fertile Crescent – Turkey, Iran, Iraq areas  Adaptation – Cooler, more temperate regions with annual precipitation of 30 inches or more » High yields of large, plump grains most likely in northeastern U.S., Pacific northwest, and Rocky Mountains

– Will not overwinter in Iowa

Iowa Oat Production  Dramatically

declined during 1940s with tractors replacing horses  Companion crop with red clover or alfalfa – Fewer cattle in Iowa, less demand for hay  Ease

of harvesting, threshing and feeding

– Fed to horses, sheep and poultry without grinding

Oat Production  Results

Iowa Crop Improvement performance tests – Over 4 locations, average of 132 bushels/acre

 Oats

32 pound / bushel

– Hulls take space but weigh little  Hull-less

oats available

– May have lower yield and grain storage

Oats  Uses

– – – – – –

Animal feed Pasture Rotational or cover crop Bedding Breakfast cereal Bran used to lower cholesterol

Rye (Secale cereale L.)  Thought

to have been domesticated in Southeast Asia before 2000 BC

Rye  Adaptation

– Hardy cereal grasses – More productive than other grains on infertile, sandy, or acid soils – Volunteers freely because the grain shatters easily. » Can be a problem weed in other small grains

– Thrives in adverse conditions

Rye  May

yield less than winter wheat

– Shorter growing period – Lower spikelet fertility  Plains

states generally for grain

– Planted as winter cover crop – Generally good fall pasture

– grow rye as cover or green manure crop in mix with legume

 Southeast

Rye as Feed  Rye

– – – –

grain

Has about 85% feeding value of corn Generally ground and fed with other grain Not highly palatable whole Averages 12% protein

Rye as Food  Human

consumption

– Bread » Lacks true gluten » Generally flour mixed with wheat

– Whiskey » Templeton Rye Prohibition 1920s  Al Capone’s Whiskey of Choice 

– Grain alcohol

Triticale  Adaptation

– Result of a cross between wheat and rye – Quality and yield traits similar to wheat – Hardiness similar to rye » Endures periods of drought better than wheat

Triticale  Grain

Utilization

– Animal feed (grain) » Protein content equal to wheat (10-12%) » High lysine content » Feed value is 95 to 105% of corn

– Human food  Straw

– 3 tons/acre

Triticale  Forage

harvested in late May – Silage or hay – 3 to 4 tons/acre – 15 to 22% crude protein – Follow with corn or soybean

Sorghum (Sorghum bicolor L.)

Sorghum  Domesticated

by Hamitic people in Northeast Africa before 2000 B.C.  As with other grains, selected for nonshattering (seed does not fall from plant)  Many varieties  Roots penetrate to 5-6 feet

Sorghum  Brought

to the U.S. in 1700s  Early varieties very tall – harvested by person standing on mule-pulled wagon  Texas

early leader in developing new varieties  Today average U.S. yield 60 bushels/acre – 1 bushel = 57 pounds

Sorghum Adaptation  Warm-season

crop  Highly drought tolerant, but highest yields achieved with adequate rainfall  Yields lower than corn on good soils and under high rainfall  Can go semi-dormant during drought and renew growth with rainfall  Can be planted in Iowa when too late for corn

Sorghum  Two

grain types

– With tannins – brown – Without tannins – white, yellow and red  Tannins

protect grain from insects and birds, and inhibit preharvest germination  Tannins harmful to people or animals consumed in large quantities  Nutritionally inferior – astringent taste

Sorghum Uses  Predominately

used as livestock feed in U.S.

– Forage – grazed or baled – As grain, fed to cattle, swine and poultry  Major

food grain in Africa, Middle East and

Asia – Grain boiled, popped, and for breads and porridges  Ethanol

– About 12% grain used to make ethanol

Sorghum Grain as Animal Feed  Sorghum

grain has similar feed value as corn

– Feeding value of sorghum 90-95 % that of corn » Corn 1600 calories of energy/pound » Sorghum 1500 calories of energy/ pound

– Sorghum averages 11% protein – Corn averages 9% protein

Sorghum Grain as Animal Feed  Often

fed as only grain in ration with protein supplement  Grinding or pelleting of grain improves feed efficiency – more digestible

Sorghum Uses  Forage

– – – –

Fodder-types – silage Sweet sorghum – molasses and ethanol Grass-types - hay or pasture Can be poisonous to animals when the plants are young or stunted by frost, drought, or extreme heat » Contain chemicals that produce hydrocyanic acid when broken down in the stomach of ruminants » Mature plants, dried fodder, and silage usually safe for livestock

Attendance - With partner  List

and explain 8 benefits to establishing a small grain into a corn/soybean rotation in Iowa?