Grain-growing technology and process
Cereal crops are an important food crop: products made from them are tasty, nourishing and digest well, and they are rich in vitamins B1, B2 and PP, calcium, iron and phosphorus. Wheat has a fibrous root and a cylindrical, upright jointed stem; its leaves grow in two rows and its small flowers are in spikelets gathered into a compound ear. Winter wheat is sown in autumn, withstands winter cold and is harvested the next summer. Grain needs 1–2 °C to sprout and at least 4–5 °C to form seedlings. Cereals do not yield well on salty soils, and the field must have at least 2–2.5 percent humus. On irrigated land the main predecessor of winter wheat is cotton: wheat takes up the mineral fertiliser left in the soil after cotton well. Bread is our most basic food, so do not waste it. Grain stores have fine dust: wear a mask there and work with adults.
Look at wheat closely: with an adult examine an ear or a handful of wheat grains under a magnifier and count the spikelets. Beware of fine dust: do not touch your eyes.