On food and cooking the science and lore of the kitchen ( PDFDrive ) 887

wheats It arose in the Near East and spread to the Mediterranean before Roman times, when it was one of two major wheats Emmer was better suited to humid climates and had a starchy grain, while durum was better suited to semiarid conditions and had a glassy grain Both were used to make breads leavened and unleavened, bulgur, couscous, injera, and other preparations Southern and central Italy is now the main producer in Europe; India, Turkey, Morocco, Algeria, and the United States and Canada are large producers elsewhere World Grain Production The leading figure for maize is misleading because a large fraction of the maize harvest is used to feed animals and produce industrial chemicals Some wheat is also used for animal feed, while nearly all rice is eaten directly by humans Whole Grain Production, 2002 Millions of Metric Tons Maize 602 Rice 579 Wheat 568 Barley 132 Sorghum 55 Oats 28 Millets 26 Rye 21 Buckwheat Grain Source: Food and Organization, United Nations Agriculture Einkorn Wheat Einkorn wheat, T monococcum, was rediscovered in the early 1970s in the Vaucluse region of France and the southern Alps, where it was being grown to make a local porridge It was probably the ... Einkorn wheat, T monococcum, was rediscovered in the early 1970s in the Vaucluse region of France and the southern Alps, where it was being grown to make a local porridge It was probably the ...Whole Grain Production, 2002 Millions of Metric Tons Maize 602 Rice 579 Wheat 568 Barley 132 Sorghum 55 Oats 28 Millets 26 Rye 21 Buckwheat Grain Source: Food and Organization, United Nations Agriculture