The U.S. Oats Industry PDF Download
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Author: Linwood Allen Hoffman
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 116
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Book Description
Author: Linwood Allen Hoffman
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 116
Get Book Here
Book Description
Author: Linwood Allen Hoffman
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 56
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Book Description
Author: Linwood Allen Hoffman
Publisher:
ISBN:
Category : Oats industry
Languages : en
Pages : 106
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Book Description
Author: Linwood A. Hoffman
Publisher:
ISBN:
Category : Feeds
Languages : en
Pages : 106
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Book Description
Author: R.W. Welch
Publisher: Springer Science & Business Media
ISBN: 9401100152
Category : Science
Languages : en
Pages : 604
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Book Description
Dr Samuel Johnson, that famous eighteenth century lexicographer, said of oats 'A grain which in England is generally given to horses but in Scotland supports the people'. And presumably it was a Scotsman who riposted 'But what people and what horses!' That exchange encapsulates much of the history and role of oats - a cereal, once important as human food in parts of northern Europe but latterly used mainly as animal feed, especially favoured for horses. Although no longer a major food anywhere, oats still have a special and favoured niche in the cuisine of people living in the cooler and wetter regions of some parts of northern Europe. However, there is currently a resurgence of interest in the crop, because there is now considerable scientific evidence to support the view of Scotsmen who never doubted its dietary value. This book - very much an international effort, carefully orchestrated by Robert Welch - traces the origin, history and scientific progress which forms a sound basis for any further crop improvement and for broadening the utilization and marketing of oat products. Should rational consider ations lead to an increase in the importance of this cereal, I, for one, would be glad since I believe the rural landscape is the poorer for the increased rarity of golden fields of rippling oats which I used to be involved in harvesting.
Author: Mack N. Leath
Publisher:
ISBN:
Category : Agricultural price supports
Languages : en
Pages : 28
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Book Description
Pp. 19.
Author: William White (USDA-Bureau of Dairy Industry)
Publisher:
ISBN:
Category : Agricultural productivity
Languages : en
Pages : 550
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Book Description
"Oats rank next to corn and wheat in crop acreage and value in the United States. But notwithstanding this, less attention has been given to the production of oats than to any other important grain so that yields often have been unsatisfactory and the crop sometimes unprofitable. The essentials for success in oat production are -- Well-prepared land that is retentive of moisture and fairly fertile ; Good seed of suitable varieties, thoroughly cleaned and graded and treated for smut ; Early seeding with a grain drill ; The harvesting of the crop at the proper time ; Careful shocking and stacking so as to preserve the crop from injury by weathering ; Clean thrashing. Directions for making the growing of oats more generally profitable are given in the following pages." -- p. [2]
Author: Harrison John Thornton
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 334
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Book Description
Author: Elke K Arendt
Publisher: Elsevier
ISBN: 0857098926
Category : Technology & Engineering
Languages : en
Pages : 519
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Book Description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Author:
Publisher:
ISBN:
Category : Industrial statistics
Languages : en
Pages : 694
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Book Description
Presents industry reviews including a section of "trends and forecasts," complete with tables and graphs for industry analysis.
