Usual Planting and Harvesting Dates for U.S. Field Crops
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The U.S. Oats Industry (AER-573)
C. in îtates U-- '^— ^ nentof >^^ Agriculture The U.S. Economic Research Service Oats Industry Agricultural EcofKmriic Report Linwood A. Hoffman Number 573 Janet Livezey Additional copies of this report... can be purchased from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402. Ask for The U.S. Oats Industry (AER-573). Write to the above address for price and ordering instructioas. For faster service, call the GPO order desk at 202-783-3238 and charge your purchase to your Visa, MasterCard, Choice, or GPO Deposit Account. A 25-percent bulk discount is available on orders of 100 or more copies shipped to a single address. Please add 25 percent extra for postage for shipments to foreign addresses. Microfiche copies (Í6.50 for each report plus Í3 for processing) can be purchased from the order desk. National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161. Enclose check or money order, payable to NTIS. For faster service, call NTIS at 703-487-4650 and charge your purchase to your Visa, MasterCard, American Express, or NTIS Deposit Account. NTIS will ship rush orders within 24 hours for an extra Í10; charge your rush order by calling 800-336-4700. The Economic Research Service has no copies for free mailing. The U.S. OATS INDUSTRY, by Linwood A. Hoffman and Janet Livezey. Commodity Economics Division, Economic Research Service, U.S. Department of Agriculture. Agricultural Economic Report No. 573. ABSTRACT U.S. farmers produced about 16 percent of the total world oats production during 1980-85, down from more than 29 percent during 1960-64 when the United States was the largest producer. -
Updating Barley and Rye Management in Kentucky, Year 2
UPDATING BARLEY AND RYE MANAGEMENT IN KENTUCKY, YEAR 2 Chad Lee, Carrie Knott, James Dollarhide, Kathleen Russell and Katherine McLachlan, University of Kentucky, Department of Plant & Soil Sciences PH: (859) 257-7874; E-mail: [email protected] The boom in distilleries and growing public received 30 lb N/A in the fall, consistent with our interest in locally grown foods has combined to recommendations when following excellent corn generate much interest in barley and rye for yields. For the nitrogen rate studies, all small Kentucky. These crops have not been studied grains were seeded at 1.25 million per acre. In extensively since intensive wheat management 2015-2016, the studies were conducted only at was developed in Kentucky. Spindletop Farm near Lexington, KY. For 2016- 2017, studies were conducted at Spindletop and In 2016-2017, we investigated seeding rates and at the Research and Education Center at nitrogen (N) rates on barley, malting barley and Princeton, KY. hybrid rye. Seeding rates were 0.5, 0.75, 1.0, 1.25 and 1.5 million seeds per acre. For the Six-Row Barley (Feed Barley) seeding rate studies, N rate was set at 90 lb N/A Seed Rates with 30 lb applied at Feekes 3 and 60 applied at Feekes 5. In the winter nitrogen rate study, rates Seed rates did not affect yield of feed barley at of 0, 30, 60, 90 and 120 lb N per acre were split- any tie. Yield averaged over 85 bushels per acre. applied at Feekes 3 and 5. In addition, all plots 6-Row Barley: Seed rate effect on yield at Lexington 2016, Lexington 2017 and Princeton 2017. -
Plant-Based Recipes
A collection of 100% PLANT-BASED RECIPES Breakfasts and smoothies p.02 Starters p.05 Mains p.06 Sweet treats p.12 Break- fasts and smooth- ies: Overnight Oats with Shiro Miso serves 1 The miso gives these oats their pleasant ‘umami’ taste (the ‘new’ fifth taste sensation). If you need to eat breakfast away from home, make this in an empty jam jar, and give your taste buds a treat! Nutrition Information: (Approximate nutrition information per serving with fresh fruit/ berries, nuts and maple syrup) Energy (kcals) 349 Fat (g) 12.6 Saturates (g) 1.3 Carbs (g) 47.1 Sugar (g) 5.5 Fibre (g) 6.7 Protein (g) 8.5 INGREDIENTS: METHOD: ½ cup (45 g) of porridge oats ¾ cup (180 mls) of Oatly Oat Drink 1. Mix all of the ingredients except the (preferably Whole/Barista Edition) topping in a bowl (or jam jar), cover and ½ tbsp white Shiro Miso paste leave in ‘fridge for at least 3 hours, but ideally overnight. Topping - your choice from maple 2. Remove from the ‘fridge and, if you syrup, fresh fruit/berries and wish, add more oat drink, until you get roasted nuts the desired consistency. 3. Top with your chosen toppings and enjoy! 02 Avocado & Strawberry smoothie INGREDIENTS: serves 2 This creamy smoothie is quick to make 300 ml Oatly Oat Drink and refreshing at any time of day. 150 g frozen strawberries ½ ripe avocado, peeled Nutrition Information: Juice of ½ lemon (Approximate nutrition information per serving) 1 tbsp maple or agave syrup 2 tsp chia seeds Energy (kcals) 182 Fat (g) 7.8 Saturates (g) 1.1 Carbs (g) 23.9 METHOD: Sugar (g) 13.6 Fibre (g) 4.9 1. -
Torrefaction of Oat Straw to Use As Solid Biofuel, an Additive to Organic Fertilizers for Agriculture Purposes and Activated Carbon – TGA Analysis, Kinetics
E3S Web of Conferences 154, 02004 (2020) https://doi.org/10.1051/e3sconf/202015402004 ICoRES 2019 Torrefaction of oat straw to use as solid biofuel, an additive to organic fertilizers for agriculture purposes and activated carbon – TGA analysis, kinetics Szymon Szufa1, Maciej Dzikuć2 ,Łukasz Adrian3, Piotr Piersa4, Zdzisława Romanowska- Duda5, Wiktoria Lewandowska 6, Marta Marcza7, Artur Błaszczuk8, Arkadiusz Piwowar9 1 Lodz University of Technology, Faculty of Process and Environmental Engineering, Wolczanska 213, 90-924 Lodz,, Poland, [email protected] 2 University of Zielona Góra, Faculty of Economics and Management, ul. Licealna 9, 65-246 Zielona Góra, Poland, [email protected] 3 University of Kardynal Stefan Wyszyński, Faculty of Biology and Environmental Science, Dewajtis 5, 01-815 Warszawa, Poland, [email protected] 4 Lodz University of Technology, Faculty of Process and Environmental Engineering, Wolczanska 213, 90-924 Lodz,, Poland, [email protected] 5 Laboratory of Plant Ecophysiology, Faculty of Biology and Environmental Protection, University of Lodz, Banacha str. 12/16, 90-131 Łódź, Poland, [email protected] 6 University of Lodz, Chemical Faculty, Tamka 13, 91-403 Łódź, Poland, [email protected] 7 AGH University of Science and Technology, Faculty of Energy and Fuels, al. Mickiewicza 30, 30- 059 Krakow, Poland, [email protected] 8 Czestochowa University of Technology, Institute of Advanced Energy Technologies, Dabrowskiego 73, 42-200, Czestochowa, Poland, [email protected] 9 Wroclaw University of Economics, Faculty of Engineering and Economics, Komandorska 118/120 , 53-345 Wrocław, Poland, [email protected] Abstract. -
Whole and Enriched Grains CACFP Reference Sheet
OSPI CNS Child and Adult Care Food Program Reference Sheet Whole and Enriched Grains Whole and enriched grains are a part of identifying Whole Grain-Rich (WGR) items. There are several methods to identify WGR items. Please view the Grain Requirements in the CACFP Reference Sheet for more information. Whole Grains: Amaranth Sprouted einkorn Amaranth flour Sprouted spelt Brown rice Sprouted whole rye Buckwheat Sprouted whole wheat Buckwheat flour Steel cut oats Buckwheat groats Teff Bulgur Teff flour Cracked wheat Triticale Graham flour Triticale flour Instant oatmeal Wheat berries Millet Wheat groats Millet flour Whole durum flour Oat groats Whole einkorn berries Old fashioned oats Whole grain corn Quick cooking oats Whole grain corn flour Quinoa Whole grain einkorn flour Rye groats Whole grain oat flour Sorghum Whole grain spelt flour Sorghum flour Whole grain wheat flakes Spelt berries Whole rye flour Sprouted brown rice Whole wheat flour Sprouted buckwheat Wild rice Whole corn Brans and Germs: Corn bran Rye bran Oat bran Wheat bran Rice bran Wheat germ Enriched Grains: Enriched bromated flour Enriched rice Enriched corn flour Enriched rice flour Enriched durum flour Enriched rye flour Enriched durum wheat Enriched wheat flour flour Enriched white flour OSPI CNS November 2018 OSPI CNS Child and Adult Care Food Program Reference Sheet Disregarded Ingredients – May be ignored (typically presented in small amounts) Corn dextrin Tapioca starch Corn starch Wheat dextrin Modified -
Expanding the Production of Oats and Small Grains in Iowa and Minnesota Prepared by the Sustainable Food Lab and Practical Farmers of Iowa 4/27/15
Expanding the production of oats and small grains in Iowa and Minnesota Prepared by the Sustainable Food Lab and Practical Farmers of Iowa 4/27/15 Introduction Iowa is ranked 1st in the nation in corn and soybean production and Minnesota is ranked 4th in corn and 3rd in soybean production. Corn and soybeans are by far the most dominant crops in these landscapes, farmed by some of the most sophisticated farmers on some of the best soils in the world. The system optimizes for production of corn and soybeans to the exclusion of almost all other crops. The productivity of these systems and the infrastructure (support services, product development, and policy) that has grown to support these systems have been designed for efficiency in the production of these crops at the exclusion of diversity. While the system itself is a marvel, the loss of farming with a third or fourth crop in rotation has resulted in unintended consequences, including insufficient crop diversity to enhance soil quality, and a decline in the supply of small grains (oats, wheat, rye, barley) in a region that is home to some of the largest processors of small grains in the country. Commercial Rationale Supply Oats, once one the most popular crops grown in the Upper Midwest, have been declining in production for years as a system and markets have been developed to optimize the production of corn and soybeans. U.S. farmers planted 3.03 million acres of oats in 2014, down from 23.3 million in 1968. Growing corn and soy instead of oats is also contributing to a decline in oat production in Canada, one of the world’s largest net exporters of oats, and a key source of supply for the US. -
Processing, Nutritional Composition and Health Benefits of Finger Millet
a OSSN 0101-2061 (Print) Food Science and Technology OSSN 1678-457X (Dnline) DDO: https://doi.org/10.1590/fst.25017 Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa Shonisani Eugenia RAMASHOA1*, Tonna Ashim ANYASO1, Eastonce Tend GWATA2, Stephen MEDDDWS-TAYLDR3, Afam Osrael Dbiefuna JODEANO1 Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains. Keywords: finger millet; nutritional composition; gluten-free; antioxidant properties; traditional processing; value-added products. Practical Application: Effects of processing on nutritional composition, health benefits and valorization of finger millet grains. -
Ornamental Grasses for Kentucky Landscapes Lenore J
HO-79 Ornamental Grasses for Kentucky Landscapes Lenore J. Nash, Mary L. Witt, Linda Tapp, and A. J. Powell Jr. any ornamental grasses are available for use in resi- Grasses can be purchased in containers or bare-root Mdential and commercial landscapes and gardens. This (without soil). If you purchase plants from a mail-order publication will help you select grasses that fit different nursery, they will be shipped bare-root. Some plants may landscape needs and grasses that are hardy in Kentucky not bloom until the second season, so buying a larger plant (USDA Zone 6). Grasses are selected for their attractive foli- with an established root system is a good idea if you want age, distinctive form, and/or showy flowers and seedheads. landscape value the first year. If you order from a mail- All but one of the grasses mentioned in this publication are order nursery, plants will be shipped in spring with limited perennial types (see Glossary). shipping in summer and fall. Grasses can be used as ground covers, specimen plants, in or near water, perennial borders, rock gardens, or natu- Planting ralized areas. Annual grasses and many perennial grasses When: The best time to plant grasses is spring, so they have attractive flowers and seedheads and are suitable for will be established by the time hot summer months arrive. fresh and dried arrangements. Container-grown grasses can be planted during the sum- mer as long as adequate moisture is supplied. Cool-season Selecting and Buying grasses can be planted in early fall, but plenty of mulch Select a grass that is right for your climate. -
Wheat, Barley, Rye, GO! Students Get Active and Learn About Whole Grains in This Spirited Game Overview
Wheat, Barley, Rye, GO! Students get active and learn about whole grains in this spirited game Overview In this wacky version of "Rock, Paper, Scissors," students strategize and chase Description each other while learning about whole grains. Objective Students will identify a variety of whole grain foods they can eat for snack. Activity 1. Have the studends form a large circle. 2. Ask them to raise their hands if they eat whole grain foods for snack (e.g. crackers, bread, etc). Explain that grains are carbohydrates, the body’s main source of energy. Tell the class that whole grains are usually brown and are healthier than white grains because they have more vitamins and nutrients, which give the body more energy to run and play. 3. Then, ask them to share a few specific whole grain foods they eat. (If a student mentions a processed, "white" grain such as white bread, tell them it is okay to eat foods like white bread once in a while, but they should eat whole grains more often. Can they think of a whole grain food to replace the other?) 4. Divide the class into two groups and have them stand at opposite ends of the room. 5. Explain that they are going to play a familiar game "Rock, Paper, Scissors" with a twist. The name of the game is "Wheat, Barley, Rye." 6. Have the class create one full-body pose (as opposed to hand sign) for each grain. Have the students practice the movements as you call out the grains so they become familiar. -
World Demand, Future Risk and Where Food Use Is Going Global Food Demand
World Demand, future risk and where food use is going Global Food Demand • To meet global food demand in 2050, agricultural production must be 60 percent higher by weight than in 2005. Alexandratos and Bruinsma, 2012 Global Food Demand • Increases in food demand are due to: – population growth, – changes in diets, – higher incomes – and urbanization Global Food Demand • Global agricultural production for commodities in major commodities is projected to grow at 1.5% annually, on average, compared to 2.1% in the previous decade. • Overall demand for agricultural products (including food, feed, fibre and biofuels) is expected to increase 1.1 percent per year from 2005/07 to 2050, down from 2.2 percent per year in the past four decades. Cereals and Oilseed Increases – World cereals production must increase by 940 million tonnes to reach 3 billion tonnes; – meat production must increase by 196 million tonnes to reach 455 million tonnes; – and oilseed crops by must increase by 133 million tonnes to reach 282 million tonnes. Canada Share of Global Food Demand If the increases are realized – Canadian cereals production would need to increase 28.2 MMT by 2050; – Canadian oilseed production by 5.87 MMT Population • The world population, is forecasted to increase 32% Population • Asia will remain the world’s most populous region in the 21st century, but Africa will gain ground • The world population is expected to rise throughout the 21st century, although this growth is projected to decelerate markedly in 2050 to 2100. Dietary Change • Sugar, fat, and animal product consumption are increasing in almost all regions of the world Dietary Change • Food consumption is increasing on a global scale—from 2,250 calories per person per day in 1961 to 2,750 calories in 2007 to a projected 3,070 calories by 2050 • Despite increased consumption, South Asia and sub-Saharan Africa will continue to have the lowest daily food caloric intake per capita. -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons -
Mississippi Wheat and Oat Variety Trials 2019
MISSISSIPPI WHEAT & OAT VARIETY TRIALS, 2019 Information Bulletin 540 • August 2019 MISSISSIPPI’S OFFICIAL VARIETY TRIALS TECHNICAL ADVISORY COMMITTEE Erick Larson, Chairman Keith Daniels MSU Extension Service Superintendent Grain Crops Specialist MAFES Research Centers Plant and Soil Sciences Mississippi State University Mississippi State University Darrin Dodds Tom Allen Department Head Plant Pathologist Plant and Soil Sciences Delta Research and Extension Center Mississippi State University Stoneville, Mississippi Josh White John Blanton Manager, Forage Variety Testing Interim Associate Director, MAFES Plant and Soil Sciences Mississippi State University Mississippi State University Wes Burger Associate Director, MAFES Mississippi State University NOTICE TO USER This Mississippi Agricultural and Forestry Experiment Station Information Bulletin is a summary of research conducted at locations shown on the map on the second page. It is intended for the use of colleagues, cooperators, and sponsors. The interpretation of data presented herein may change after additional experimentation. Information included herein is not to be construed either as a recommendation for use or as an endorsement of a specific variety or product by Mississippi State University or the Mississippi Agricultural and Forestry Experiment Station. This report contains data generated as part of the Mississippi Agricultural and Forestry Experiment Station research program. Joint sponsorship by the organizations listed on pages 4-5 is gratefully acknowledged. Trade names